Salted Chocolate Toffee Pretzel Bark

This sinful bark must be shared!!!  Or not…it’s highly addictive and I should actually never make it again!  My friend Sarah brought this to a party at my house the other night and now I’m hooked! It’s so easy, five ingredients and you don’t even use a candy thermometer.


Salted Chocolate Toffee Pretzel Bark



About 8 ounces, (half a 1-pund bag) of mini pretzels, broken into smaller pieces-gluten free or not
1 cup Plugra salted butter
1 cup packed light brown sugar
2 cups (one 12- ounce bag) semi sweet chocolate chips-(I like Guittard.)
Sea Salt


1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.  Cover with broken mini pretzels and set aside. (I used Gluten Free Pretzels and that made the bark extra crunchy, but it was delicious the first time I tried it without using gluten free.)


2. In medium saucepan over medium heat, combine Plugra butter and brown sugar.  When the mixture gently starts to simmer and bubble, let it cook for 3 minutes without stirring. (No thermometer needed)


Immediately pour the hot caramel mixture over the pretzels in a back and forth motion  cover most of the pretzels (a few empty dry spots are ok as the caramel will fuse together during baking).

Bake for 5 minutes.  Remove pan from oven and sprinkle chocolate chips, let sit for 2-3 minutes to melt.  Use spatula to spread chocolate evenly.  Lightly sprinkle with sea salt.


Let the toffee cool completely at room temperature, then refrigerate if needed to help the chocolate set up.  Break the toffee in to pieces and try not to eat the whole batch!!!


If you need to break into pieces right away, put in freezer after it comes to room temperature. I was in a hurry, fancy that, and I broke it too soon so it didn’t break evenly.


A perfect gift!!!!

Recipe found on internet on Mel’s Kitchen Cafe-also referred to as “Crack  Bark” by Ezra’s Pound Cake sight.




4 Responses to “Salted Chocolate Toffee Pretzel Bark”

  1. Cynthia Davis says:

    Awesome recipe Pammie! I’m definitely going to try this! How easy too

  2. Kate Lepp says:

    Hi Pam!
    We were at a seder last night where my friend served what she called ‘Matzo Crack,’ which is essentially your recipe for ‘Salted Chocolate Toffee Pretzel Bark,’ substituting matzo for the pretzels. Be it Passover or Easter in your kitchen, this recipe looks dangerously good. Thanks for sharing!

    • Pamela Blackwell says:

      I know Kate, it’s sooo good, that’s perfect for passover! You could use nuts as the base too!

  3. Cindy Davis says:

    Outrageous! Though I used dark chocolate, so I can justify its health benefits! Great recipe, P.

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