It's Flashback Friday and I'm bringing back a quick and simple holiday treat that is a favorite over here. If you like a toffee and chocolate combination with a touch of salt...this is for you. It's not too late to add this to your Christmas baking list. Truth is...if you make it today you may need to make another batch by Christmas!
- 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.
