Butter Toffee Pretzels
Ingredients:
- 4 cups mini pretzels
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped pecans (optional)
Directions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the mini pretzels evenly across the sheet.
2. In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and salt. Bring mixture to a boil, stirring constantly, and let boil for 3 minutes without stirring.
3. Remove from heat and stir in vanilla extract.
4. Immediately pour the toffee mixture over the pretzels on the baking sheet, spreading evenly.
5. Bake in the preheated oven for 5-7 minutes until bubbly.
6. Remove from oven and sprinkle chocolate chips over the hot toffee and pretzels. Let stand for 5 minutes to melt.
7. Using a spatula, spread the melted chocolate evenly. If desired, sprinkle chopped pecans on top.
8. Refrigerate until the toffee is set and chocolate is firm, about 1 hour. Break into pieces and serve.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes + chilling time
Kcal: 220 kcal per serving | Servings: 12 servings
Tips:
Use parchment paper to easily lift the toffee pretzels off the baking sheet without sticking.
For extra crunch, toast the chopped pecans lightly before sprinkling on the melted chocolate.