Toffee Pretzel Bark

Last week when I was preparing my chocolate covered pretzels for the bake sale, I opened the bag of pretzels that I had purchased to discover that it had more pieces than entire pretzels. That’s how it always works… If I had needed pieces, there would have been a whole bag of pristine whole pretzels.

I did not want to let the pretzels go to waste, but I’m not a big pretzel eater (unless they are dunked in a ridiculous amount of ranch dressing, which is another story). So, I reached out to the Twitter masses for ideas. Tweeples to the rescue once again! I got lots of great suggestions – make crumbs to bread chicken, pie crusts, cookies, etc. Then, Big Girls, Small Kitchen (@BGSK) suggested their Bittersweet Chocolate Bark with Pretzels and Toffee, and I was hooked.  Fortunately, I pretty much had all of the ingredients on hand (at least enough to make my own version).

The bark was super easy to make, and I squeezed it into my busy schedule while preparing for the bake sale. I love the combination of salty and sweet with the pretzels, chocolate, and toffee. I sold a bunch of it at the bake sale, and I stashed a few of the leftovers in my freezer for a tasty snack in a week or two (if I can wait that long)!

Toffee Pretzel Bark

(adapted from Big Girls, Small Kitchen)

  • 12 ounces dark chocolate chips
  • 2 cups broken pretzel pieces
  • 1 1/2 cups Heath toffee pieces, divided
  • 6 ounces white chocolate chips

Line a baking sheet with parchment paper or a silicon baking mat.

In a double boiler (or a metal mixing bowl placed over a pot of boiling water), melt the dark chocolate chips, stirring until the chocolate is smooth and velvety.  Remove from the heat, add the pretzels and 1 cup of the toffee pieces, and stir to combine.

Spread the chocolate mixture out on the prepared baking sheet, and transfer to the freezer for about 30 minutes.

While the mixture hardens in the freezer, melt the white chocolate chips in the same manner.  Remove the baking sheet from the freezer, and spread the white chocolate in a thin layer over the top.  Some of the dark chocolate may melt and make swirls in the white chocolate, which I thought was pretty.  Sprinkle with the remaining toffee pieces, and return to the freezer for about 1 hour.

Once the chocolate has hardened in the freezer, break into pieces, using a knife if necessary. Package in clear plastic bags for individual servings, or store in an airtight container.

23 Responses to Toffee Pretzel Bark

  1. This a perfect use for those scrap pretzels! Pretzels in ranch dressing…I eat some interesting things, so that is going on my ‘must try’ list.

  2. LOVE THIS! Every year I do the desserts for my building’s annual shareholder meeting. I’m adding this to my list!

  3. I love that you found a way to use the scraps of pretzel Jen! I’m rarely that ambitious but I always feel bad throwing things away. The bark looks awesome!

  4. Definitely a good use for all those broken pieces. I would have ended up just munching on them. hahaha… but now that I’ve seen these, I think I’ll think twice before popping them into my mouth. make a batch of these. :)

  5. It would be hard for me to not inhale the entire bag of pretzels. But this treat definitely makes me want to save a few. Love the combo of salty, sweet and crunchy.

  6. Each Christmas I strive to add a very easy recipe to my collection. My goal is to find a recipe that keeps people coming back for more yet that is so easy that it is almost embarassing…

    This is the 2010 show stopper. I just finished my second batch. The first went to work. The nurses just kept making special trips to the staff room for another piece.

    Mission accomplished! Thanks so much!