Salted Chocolate Pretzel Toffee

Oh boy, oh boy, oh boy…..we’re in trouble here. This is evidently a pretty popular recipe but I have never made it before. Just saw it online and knew it had to be made THIS AFTERNOON. It is now in the fridge, and I’m pacing the kitchen waiting for it to harden.
(This was adapted from Legume Loyalist, Flower Patch Farmgirl and Ezra Pound Cake)


1 cup (2 sticks) unsalted butter
1 cup light brown sugar
2 cups chocolate chips (one 12-ounce bag)
8 ounces thin pretzel sticks, broken into smaller pieces
Sea salt


Preheat oven to 375.
Line an 11X17 jelly roll pan with parchment paper (or aluminum
foil). Set aside.
Cover the pan in a layer of broken 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.
Put in the oven and bake for 5 to 7 minutes.
Remove from the oven and place on a cooling rack and immediately sprinkle chocolate chips evenly over the top. Wait about 2 minutes until the chocolate melts.
Grab a spatula and spread the chocolate over the toffee. (At this point, I had turned off the oven but put the rack in for 45 seconds to help melt the chocolate chips).
Sprinkle with sea salt.
Let the toffee cool completely. It’s okay to place in fridge or freezer to help speed up the process!

The William Henry Miller Inn
Lynnette Scofield
Proud to be the Ithaca Broad


3 thoughts on “Salted Chocolate Pretzel Toffee

  1. Thanks for noticing ladies. Apparently Lynnette was so excited about this recipe that she forgot to tell you to put it in the oven for 5 to 7 minutes. We’ve fixed the original recipe now.

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