Salted Chocolate Toffee Pretzel Bark

Salted Chocolate Toffee Pretzel Bard - so good

I went to the dentist yesterday.

I pretty much rocked it.  Didn’t even gag.

Dr. Dentist complimented me, “You’re doing good! I don’t see you gagging!”

That would be because I lied and told him I had a super sensitive gag reflex so that he would be extra careful not to let anything fall down the back of my throat and make me feel like I was going to choke to death and die.

I’m pretty sure he figured out I lied.

Sorry Dr. Dentist, “You’re just way better at what you do than the last guy I went to”.

He liked that.

So to celebrate a job well done, I came home and made this:

Salted Chocolate Toffee Pretzel Bark – so good, it’s earned the nick-name, “crack bark”

Did you see it?

This:

Salted chocolate Toffee Pretzel Bark - so good, they call it, "crack bark"
 I know. The irony.

I chewed my happy little self through 187 square inches of crunchy, buttery, stick-to-my-beautifully-clean-teeth toffee. Well, not all 187″, but I got a great start.

It’s been likened to crack here, and here — because of it’s insanely addictive quality. I like the name “Crack Bark” – it’s fitting and true, and apparently everyone is doing it, because it’s been popping up on food blogs for a while now.

I ended up with both chocolate and toffee on my camera lens because I was trying to lick it as I was shooting (this doesn’t work, BTW. Just put the camera down – it’s way easier)

Salted Chocolate Toffee Pretzel Bark, also known as, "Crack Bark"

It’s a dangerous recipe. . . risky if you’re trying to watch what you eat. It’s way too quick and easy to make, with only five ingredients that are likely to be in your cupboards already and requiring only about 20 minutes of  semi-attentive time. Dangerous?

Or perrrrrr-her-fect. . . .

And yes – it would make quite a lovely Valentine’s surprise.

Salted Chocolate Toffee Pretzel Bark

Ingredients

  • 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) chocolate chips
  • Sea Salt or Kosher Salt

Directions

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.

Place the pan on a cooling rack, and immediately sprinkle chocolate chips evenly over the top. Wait for about 2 minutes, until the chocolate melts. Grab a spatula, and spread the chocolate over the toffee. Sprinkle with sea salt.

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

Source

Although I’ve seen it several places, this came from Flower Patch Farmgirl and Legume Loyalist.

https://www.wherethecookiesare.com/2012/02/10/salted-chocolate-toffee-pretzel-bark/

19 thoughts on “Salted Chocolate Toffee Pretzel Bark

  1. Oh my gosh- no words. all of my favorite things in one bite. and i just happen to have all those ingredients. I guess I don’t mind putting off my diet for another day. . 😛

  2. LOL about the gagging thing. I actually went to the dentist on Saturday and it was actually okay. no cavaties, surprisingly, since I bake so many sweets. I need to make myself some of this salted chocolate toffee pretzel bark; I feel like I deserve some since I didn’t have an cavaties.

    • Obviously, I think you’re right. A clean report card from the dentist deserves some sort of tooth-abusive celebration! (Please don’t hate me dentists – it’s just how I feel.)

  3. Oh my gosh, made this tonight and its delicious but I could only salvage very little of it as it nearly all stuck to the wax paper :(. I have to throw it all away and try again maybe with foil, has anyone else experienced this, what did I do wrong?

    • Hi Amie – I’m sorry I didn’t get to this sooner – my internet has been down. Don’t use wax paper – use parchment paper. They are different, and the parchment paper won’t stick. Hopefully you can give it another shot!

  4. I’m an assistant in a dental office ~ we’re on to your type! 😉
    This recipe sounds amazing and yes, highly addictive. Salty, sweet and chocolatey, oh my! I’m thinking about passing out to my co-workers for Christmas (yes, we ALL have a sweet tooth). Will the chocolate hold up or will it melt if not refrigerated?

    • Ha! This made my day. I’ve always wondered if all the peeps who work with a dentist are super rigid and strict about what they eat. I would not surive!! It should hold up just fine as long as it doesn’t sit in a warm car or anything. We made it as gifts for teachers last year and it was a hit!

    • Shoot! I’m afraid it will all melt together. Best of luck though!! The good thing is that it’s not super complicated if a do-over is necessary!! Here’s to hoping for the best!

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