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Toffee, salted pretzel & chocolate bark

A delicious and easy toffee coated with dark chocolate and salty pretzels for extra crunch.

Prep Time
5 mins
Cook Time
5 mins
Course: Dessert
Cuisine: International

Ingredients

  • 230 gm butter / 1 cup
  • 200 gm granulated white sugar / 1 cup
  • 5 ml vanilla extract / 1 teaspoon
  • 2 3/4 cup salted pretzels
  • 400 gm - 420gm dark chocolate / 2 3/4 - 3 cups 70% cocoa

Instructions

    Cup of Yum
  1. In a medium-sized, heavy-based pot, bring the butter, sugar and vanilla extract to a boil. Keep stirring until the caramel starts to turn golden-brown (7–10 minutes) and reaches 155 °C on a sugar thermometer, then pour it into the prepared dish or baking tray and spread it out evenly.
  2. Quickly arrange the pretzels evenly across the surface of the toffee (making sure you don't touch the hot caramel and press down lightly.
  3. Leave it to cool for a few hours or overnight.
  4. Melt the chocolate on the stove in a double-boiler or in a microwave, and spread it evenly over the caramel. Allow to cool and harden
  5. When the toffee and chocolate have cooled completely, break them up into shards or cut them into about 24 pieces. A few bits will break off.

Notes

  • The amount of chocolate required will depend on the size of your tray. The larger the surface area the more you will need. If you make a thicker bark in a smaller tray you can use less. I do however recommend making it on the size tray as I used.