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We love to make treats, and especially candy around the holidays. One favorite is this EASY pretzel toffee. We’ve tried it with white chocolate and a regular chocolate version. Both were hits with the whole family!!
Not only is this great to serve at parties, or to make “just because” but we love to gift it to others too. It can easily be packaged in containers and wrapped with a pretty bow for friends, neighbors, teachers, and more. And to be honest – it’s always a hit!
If you love regular toffee, you’ll love this pretzel version. And if you love candy, you’ll also love our Christmas crack or our Homemade Turtle Candy.
Why we think you’ll love it:
- A time saver. It only takes about 30 minutes of active work and the rest is letting it chill. It’s that simple!
- Only 5 ingredients. Toffee doesn’t get any easier than that!
- Giftable. Who doesn’t love toffee? This is an easy recipe for gifting, and everyone loves that sweet and salty flavor!
Pretzel Toffee Ingredients and Substitutions
- 1 cup butter
- 1 cup brown sugar – light or dark brown sugar
- 1 cup chocolate chips – milk chocolate chips or dark chocolate chips
- 1 cup white chocolate chips
- 2 cups pretzels – We used pretzel twists, but you could easily use pretzel wafers or thin pretzel crisps.
- 1-2 cups toffee bits, optional – or sprinkles, chopped nuts, crushed graham crackers, sea salt, toasted coconut
How to Make Pretzel Toffee
- PREP. Preheat oven to 350°F. Add parchment paper to a baking sheet.
- ASSEMBLE. Spread 2 cups pretzels in a single layer over the parchment paper and set aside.
- Melt 1 cup butter and 1 cup brown sugar in a pot. Cook on medium heat for 7-8 minutes or until a tan-ish brown color.
- BAKE. Pour toffee mixture over pretzels making sure to cover all the pretzels. Bake at 350°F for 10 minutes.
- TOPPINGS. Sprinkle 1 cup chocolate chips over half of the pan. Sprinkle 1 cup white chocolate chip over the other half of the pan. Let chips melt for a few minutes and spread with a spatula to cover the toffee layer. Sprinkle with any desired toppings.
- CHILL. Let cool at room temperature for 1 hour, then refrigerate until hardened. Break into pieces and store in an airtight container in the fridge.
Pro Tip: Prevent Grainy Toffee
To help the sugar dissolve, stir the butter and sugar very gently during the first 4-5 minutes being careful not to get sugar on the sides of the pot. Once dissolved do not stir while it actively simmers for the last 3 minutes.
Pretzel Toffee
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup chocolate chips, (milk, or dark chocolate)
- 1 cup white chocolate chips
- 2 cups pretzels
- 1-2 cups toffee bits, optional
Instructions
- Preheat oven to 350°F. Add parchment paper to a cookie sheet. Spread the pretzels in a single layer over the parchment paper and set aside.
- Melt butter and brown sugar in a pot. Cook on medium heat for 7-8 minutes or until a tan-ish brown color.
- Pour toffee mixture over pretzels making sure to cover all the pretzels. Bake for 10 minutes.
- Sprinkle chocolate chips over half of the pan and the white chocolate chips over the other half. Let chips melt for a few minutes and spread with a spatula to cover the toffee layer. Sprinkle with any desired toppings.
- Let cool at room temperature for 1 hour, then refrigerate until hardened. Break into pieces and store in an airtight container in the fridge.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store in an airtight container separating layers with wax or parchment paper. Store in the fridge for 1-2 weeks.
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This recipe was originally published November 2014.
Hi there! What temp do you let the toffee mixture get to on your candy thermometer?
Thank you!
Hi, The printed recipe says brown sugar and the video show you putting white sugar with the butter? So which one am I supposed to put in. Because I definitely want to make that recipe.
I’d recommend using the printed recipe (brown sugar). However, the good news is you could use either type of sugar and would still get an amazing + delicious result!
My granddaughter insisted that I name these cookies in her honor-Caroline’s Cookies! Excellent and simple. The pretzels are transformed!
We love this recipe. I prefer to use the thin pretzel crisps here versus the normal knots, so delicious either way though!
Can someone please say YUMMM!!! and super east too.
Everything looks so delicious . I made the Christmas crack and loved it . One of my friends also made and it was a hit at her house also. Thanks
Is easy to make and a great snack for the holidays.
Happy you think so 🙂 Thank you for sharing that!
I love the saltiness of the pretzel combined with the sweet toffee. Definitely a recipe for the box!
I’ve always enjoyed toffee and this pretzel version is delIcious! Not hard to make.
The sweet with the salty is the BEST! Such a simple recipe to follow. I will be making this for Christmas Neighbor gifts!
This is some of the best & toffee!! Love the crunch, the salty & sweet, & how easy this was to make. My kids kept trying to sneak more!
I made some of this to put in jars for gifts & had to keep some for my family, because they kept eating it! This was so easy to make & I love that it doesn’t require a lot of ingredients! Very yummy!
I love pretzels with Chocolate and ToFfee. Super simple recipe. Love it!
Me too!! Glad you do! Thank you for letting me know!
I love toffee! Always on the hunt for a good homemade recipe and this is so easy!
For the pretzel toffee recipe – is 1 cup of pretzels enough to cover the cookie sheet? seems like very little crunch with only 1 cup. thanks.
Yes, 1 cup. You don’t have to spread it to cover the entire pan. Just pour them on & spread them out a little & pour over them. Hope that helps! It is super yummy!
Are the nutrition facts correct? I have never seen a recipe say a serving is 4512 calories.
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!
You melt the butter, then add the sugar and cook for 7-8 min on medium heat. Medium heat won’t be a boil, maybe a simmer. Hope that helps!!
Love your recepi will use it for tea partty. Thank you so much will let you know how it turn out.
This is a great recipe for a tea party!! I’d love to hear how it turns out!
We can never have too much toffee! This looks so tasty!
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.
It is cold for us in Utah Lily
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
Don’t melt the butter first, put the sugar and cold butter together in the pot and then warm it.
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!
Would love to know how it goes and what the difference is between yours and this recipe. Hope you like it! 🙂
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.
It’s toffee bits sprinkled on top. 🙂
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?
Hmmm… not sure what happened but it’s regular sugar and not brown sugar. Was it on medium heat and how long did you cook it for?
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.
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!
Looks like pieces of Heath bits toffee or pretzels ???
What type of pretzels did you use, the twists or the sticks; and did you vreak up the pretzels or leave them whole?
Thanks!
What are the little chips on top of the chocolate topping?
There are some chips on the chocolate, is it broken peanuts?
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
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.
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!
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
Toffee is one of my favorites! Pinned!
YUM! This looks amazing (and easy)! Thanks for sharing! xo