Salted Vanilla Bean Toffee Pretzel Bark

Yes. I know.

Didn’t I just post something like this less than a month ago?


Is this a problem?

I was bummed last weekend when I was flying solo with the kids and couldn’t get out for a run.

So instead, when the little one snuggled in for her nap and the big ones occupied themselves with bigger kid stuff, I snoozed on the couch and dreamed of this.

So I got up and made it.

It stands to reason that if I can’t exercise, I’d destroy my diet with something  high calorie and addictive, doesn’t it?

Isn’t that what everyone does when they can’t work out? Cooks up some “crack bark”?

Just agree with me. We’ll both be happier that way.

I’ve always been more of a vanilla gal.

It’s even better if you can make a vanilla toffee concoction with real vanilla beans and some salty pretzels.

And even better than better if you can make that concoction into argyle.

If only I could wear it on a sweater. . . .

Then I’d be trying to eat myself all day.

That would just be creepy. Forget the argyle idea.

But do try this.

It’s only a smidgen more difficult than the chocolate bark. But vanilla is more Springy, so I went with it. The biggest candy holiday is soon approaching. . . this could be made up in any pastel-type color.

If you know the Easter Bunny, you might want to clue him in on this.

Here’s how you make it:


Salted Vanilla Bean Toffee Pretzel Bark


Mini Pretzels – as many as it takes to cover your pan
1 Cup (2 sticks) unsalted butter
1 Cup Light brown sugar, firmly packed
2 Cups, (1 12 ounce bag) vanilla chips
Caviar from one vanilla bean pod, split and scraped (about 1/2 teaspoon). . . did you know the bits inside the vanilla bean were called caviar?? Just found out myself.
Sea Salt or Kosher Salt

Preheat the oven to 375 degrees F. Line an 11″ x 17″ jelly roll pan with aluminum foil or parchment paper. Set aside.
Cover the pan in a layer of mini pretzels.
In a small saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook that way for 3 minutes. (Don’t stir.)
Pour the butter and sugar mixture over the pretzels.
Bake for 5 minutes.

Meanwhile, add the vanilla chips to a microwave safe bowl and melt according to package directions. Once the vanilla chips are melted and smooth, add the vanilla bean caviar and mix thoroughly.

When the pretzel/toffee mixture is finished cooking, remove from the oven and immediately spread the melted vanilla chip mixture carefully and evenly over the top (if it has cooled and become difficult to spread, microwave it in 10-15 second increments until it’s easily workable again). Sprinkle with sea salt.

Let the toffee cool completely on a rack, and break it into pieces. (To speed up the cooling process, you can place the pan of toffee in the refrigerator or freezer.)

Source: Adapted from the Salted Chocolate Toffee Pretzel Bark recipe I spotted at Ezra Pound Cake – and hers came from Flower Patch Farmgirl and Legume Loyalist.


6 thoughts on “Salted Vanilla Bean Toffee Pretzel Bark

  1. Pingback: Pretzel Toffee Candy | Jen's Favorite Cookies | Recipes & Photos

    • I’m not sure because I haven’t tried it myself Lori, but I would guess you could sub in a teaspoon of pure vanilla extract. I would add it in after you microwave the chips, but before you stir them and see how it goes. Good luck!

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