We had a favorite holiday treat over here...that got changed up a little this year. My recipe for Chocolate Almond Roca slice underwent a makeover...and is now Salted Toffee Pretzel Bark. With a granddaughter who has nut allergies...this works much better. And we love it! The first recipe disappeared quickly...so I made another batch to take us through New Year's. If you like a toffee and chocolate combination with a touch of salt...this is for you. It's not too late to make up some treats for your New Year's celebrations.
- 1 bag mini pretzels (you will need 4 or 5 cups)
- 1 cup butter (the real thing)
- 1 cup brown sugar
- 1 340 gr / 12 oz. bag semi-sweet chocolate chips (about 2 cups)
- Sea salt (optional)
- Line 11 x 17 inch bar pan with parchment paper.
- Cover the bottom with a layer of pretzels.
- Combine butter and brown sugar in a small saucepan over medium heat, and bring to a full boil while stirring.
- Pour carefully over the pretzels.
- Place in a 350° F oven for 8 minutes, or until bubbly all over.
- Remove from oven and sprinkle evenly with chocolate chips.
- Let sit for a minute to melt the chocolate.
- Then smooth surface with a spatula.
- Sprinkle with sea salt if desired.
- Cool to room temperature.
- Place in freezer for 10-15 minutes to harden chocolate topping.
- Remove from the pan and break into bite sized portions.
