Print Sarah’s Salted Chocolate Toffee Pretzel Bark

Ingredients

                 About 8 ounces (half of a 1-pound bag) mini pretzels, broken into smaller pieces, more or less to cover the pan

                 1 cup (2 sticks) butter-Plugra

                 1 cup packed light brown sugar

                 2 cups (one 12-ounce bag) semisweet chocolate chips-Guittard

                 Sea salt

 Directions

 1.              Preheat the oven to 375 degrees F. Line an 11X17-inch rimmed baking sheet with aluminum foil or parchment paper. Cover the bottom of the pan in a layer of broken mini pretzels. Set aside.

 2.              In a small or medium saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel will fuse together during baking).

 3.              Bake for 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.

4.         Let the toffee cool and refrigerate as needed.  Break in to pieces.