It all started innocently enough. I’m big on thanking people who rock their jobs, so when it comes to the teachers and specialists my son interacts with at school, there was no question: they needed a little something to start their summers off on the right foot.
After collecting some summer sipping cups that had chalkboard labels and loading up gift cards at a book store, it was time to add a homemade touch to each little care package. Which is how I stumbled upon this recipe.
I knew we were in big trouble when my husband asked me — after the first batch was prepped, packaged, and added to the gifts — if there were any leftovers. And when he learned there weren’t, offered to run to the store and pick up more ingredients.
Then came the email and handwritten note from my son’s teacher, thanking me for the gifts and specifically asking for the recipe.
Then my husband asked for another batch for home, since there weren’t any leftovers.
Then he signed up to bring some “Pretzel Crack” to a pot luck party at work. And asked if I could double the batch, to be sure there was enough for everyone to sample…because he knew what he could do with any leftovers.
We may have a problem here, readers. And as I believe none of us should suffer alone, I think it’s past time to share the recipe with the rest of you. So we can suffer together with our mouths full of Pretzel Crack.
Salted Chocolate Pretzel Toffee, aka Pretzel Crack
- 1 bag Pretzels (can be regular or mini, the recipe’s not terribly picky)
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1 12-ounce bag chocolate chips — milk chocolate or semi-sweet, according to your preference
- Sea salt for sprinkling
Preheat the oven to 375° and line a rimmed baking sheet with parchment paper.
Break your pretzels into smaller pieces and scatter around the pan. You may not use the entire bag of pretzels, but make sure you’ve got a nice layer for that toffee to grab onto and never let go.
In a small saucepan, melt the butter and brown sugar together over medium heat, stirring constantly. Bring to a rolling boil, and let boil without stirring for 3 minutes. Pour over the pretzels in the pan; don’t worry if it doesn’t cover every square inch of the pan, as it will “melt out” a bit more in the oven.
Place the mixture in the oven and bake for 5 minutes.
Remove from the oven, and sprinkle chocolate chips over the top. Give the chips a few minutes to melt before spreading the now-molten chips around to make the topping. Sprinkle with sea salt.
Now, the hard part: allow the pan and contents to cool and set completely. This is the hardest, especially as the grown-ups in the house would occasionally pass through the kitchen and “test” the batch to see if the corners were set up yet or not.
Serves 24. If you mean one piece per person. If you’re particularly hormonal, then one batch serves 1.