Chocolate Toffee Sea Salt Pretzel Bark
(taken from www.melskitchencafe.com)
Yield: 1 large half sheet pan full
8 oz. mini pretzel twists
1 c. butter
1 c. light brown sugar, packed
12 oz. semi sweet chocolate chips
3/4 c. chopped pecans
sea salt
Preheat oven to 375º.
Line half sheet pan with foil.
Crumble pretzels and spread on the sheet pan.
Combine butter and sugar stirring over heat to blend evenly. Bring to a boil over medium heat. Keep the heat low but still bubbling and cook until it reaches 255º on a candy thermometer. Do not stir during this time (about 6 to 8 minutes).
Pour hot toffee over pretzel pieces. Put in oven for 5 minutes.
Sprinkle chocolate chips on top. After 5 minutes spread. Add sea salt and pecans.
After cooling, place in refrig. Break apart and freeze.
Will definitely try this when we get home! YUM!!! Thanks for sharing!
ReplyDeleteI forgot about this so just copied! I'll be headed to friends house and this will be a perfect gift for her after her hip surgery!
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