Pretzel Toffee

Hello, it’s me Lily. I hope you’re staying warm wherever you are. It’s been cold where we live. Very cold. I can’t really go outside a lot but I really want to. My mom says it isn’t super cold, but it’s cold for us Arizonans. 😉 We’re not used to the cold! Today, I’m sharing a pretzel toffee recipe. We made it a few weeks ago and we did a white chocolate and a regular chocolate version. My favorite was the white chocolate!! My mom says it’s a great Christmas gift idea to make for others. Just put it in a jar with a cute tag. 🙂

I really hope you like this sweet treat. I think it is so good!!

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Toffee recipe

How to make toffee:

  1. Add parchment paper to a cookie sheet. Spread pretzels in a single layer over the parchment paper and set aside.
  2. Melt butter in a pot. Once melted add sugar.
  3. Cook on medium heat for 7-8 minutes or until a tan-ish brown color.
  4. Pour toffee mixture over pretzels. Top with 2 cups of your favorite chocolate chips (we did half and half and used 1 cup white chocolate chips and 1 cup milk chocolate chips). Let chips melt for a few minutes and spread with spatula to cover toffee layer.
  5. Let cool by refrigerating until hardened. Break into pieces and store in air tight container in the fridge.

We LOVE this recipe! It is so good and simple to make!!

I hope you can come back again soon for more yummy treats from me.

Love, Lily

For more yummy recipes on the blog, check out:

Pretzel Toffe VIDEO Instructions:

 

Pretzel Toffee Recipe

So yummy and so simple to make!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cooling Time 1 hour
Total Time 15 minutes
Servings 8
Calories 4512 kcal
Author Kristyn Merkley

Ingredients

  • 1 c butter
  • 1 c sugar
  • 2 c chocolate chips (white, milk, or dark chocolate)
  • 1 c pretzels

Instructions

  1. Add parchment paper to a cookie sheet. Spread pretzels in a single layer over the parchment paper and set aside.

  2. Melt butter in a pot. Once melted add sugar.

  3. Cook on medium heat for 7-8 minutes or until a tan-ish brown color.

  4. Pour toffee mixture over pretzels. Top with 2 cups of your favorite chocolate chips (we did half and half and used 1 cup white chocolate chips and 1 cup milk chocolate chips). Let chips melt for a few minutes and spread with spatula to cover toffee layer.

  5. Let cool by refrigerating until hardened. Break into pieces and store in air tight container in the fridge.

Adapted from Jen’s Favorite Cookies.

ENJOY!!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. your pretzel toffee looks amazing, but just wondering if the sugar you call for in the recipe should be Brown sugar instead of white sugar? thank you

  2. It looks like you added Heath BitsOBrickle to the top before the chocolate hardened. It’s not in the ingredients list. I make a similar version of fake toffee but line a pan with Saltine crackers instead of the pretzels. Always a hit! I’ve never thought about using white chips though so I’ll try that this year too! Thanks for sharing!

  3. Can you use real butter? Most recipes that say butter really mean margarine.
    Margarine is not real butter and I no longer use it for anything.

  4. Well hello and Happy Holidays! I have just gotten so excited by finding some of your recipes here on Facebook. I haven’t been online here in quite awhile I have been uneed the weather. Haven’t felt much like doing anything but trying to get better actually. These recipes have certainly got me into a better mood today already too! Its going to be a wonderful Christmas season this year I have been praying it would. These recipes will be on hand to make sure everyone that comes by will get the chance to try them out that’s for sure. The fact that they are so simple means a lot to me right now also. Just that one thing certainly factors in even if I wasn’t a little weak at times like I tend to be now. Please rest assured I will be sharing them with my two precious daughters and my gorgeous and stunningly beautiful granddaughter too! She goes to the University of Alabama but loves to cook and bake most anything when she gets to go home especially during the holidays. Thanks again for giving me a chance to get back to doing some of the things I really love most to do. That of course is cooking and baking its something both me and my sister were taught by a mother that knew how to cook the best special and delightful foods too! Something one always remember most when that person is no longer with us but her legacy will always be. Its the wonderful memories of our being together not only in the holidays for the great recipes she always used but also for each and everyday she cooked for me my four siblings and my dad when we were growing up that have a place in each of our hearts still today. Please have a wonderful Christmas too this year and an even better New Year! There’s so much to be thankful for here in our country this year less think on the good things after all its us that makeup the entire being of the better part of our country anyway don’t you agree? Simply, Susan

  5. Just made the pretzel toffee. The “toffee” went from fluffly stuff to part liquid again. Did I cook it too long? I still had some usable stuff, it’s setting in the fridge now. I’m sure it will be tasty!

  6. I tried to make this recipe this afternoon, as I always love anything with toffee; however, the butter and sugar would not combine how I believe it should have. Should the “sugar” have been “brown sugar” instead?

    1. I had the same problem – I remade it and put the butter and sugar together in the pot to begin with, without melting the butter first. Something to do with the temperature screwed up the toffee when I melted the butter first.

  7. Hi. I noticed your picture appears yo have chopped nuts or toffee bits on the pretzel toffee. Can you tell me which one it is? Thanks.

  8. Hi! I’m so excited to try this version! I make mine with a cup of butter, a cup of brown sugar, chocolate chips and graham crackers (and chopped pecans on top of you so choose). I only cook my butter and brown sugar for exactly 3 minutes and then in the oven at 350 for 10 minutes, then add the chocolate and spread when they start to melt. I’m excited to see the difference in the toffee because of the different cook times and different sugars. Thanks!

  9. hello. Just made this and also had a problem with my toffee. It never came together and separated something awful. I poured a good 1/8 of cup of butter to the sink and still salvaged the rest to make the dish. But are you sure these measurements are correct? Do I need to add the sugar before the butter gets too hot, maybe? Or keep the temperature a little lower versus a little too high?? Not sure,what happened!?

    Gina

  10. I tried this recipe … are you sure you add a whole cup of butter? I had to drain off the excess butter when I poured it on the pretzels and I cooked it for the 8 minutes. It still turned out really yummy. But there was alot of butter still left in the saucepan.

  11. Love your recepi will use it for tea partty. Thank you so much will let you know how it turn out.

  12. You’re instructions say- melt the Butter THEN add the sugar. Comment # 20 says add them both at the same time?? When you say, cook for 7 or 8 minutes, are you talking a simmer , a boil? I’d love to try this but don’t want to waste the money on ingredients and just need to make sure I have the directions correct. Thank you!