Butter Toffee Pretzel Bites (Printable Version)
Sweet and salty pretzels coated in buttery toffee with a chocolate drizzle. Ready in 20 minutes.
# What You'll Need:
→ Pretzels
01 - 7 ounces mini pretzel twists
→ Toffee Coating
02 - 3.9 ounces (½ cup) unsalted butter
03 - 3.5 ounces (½ cup) light brown sugar, packed
04 - 2 tablespoons light corn syrup
05 - ¼ teaspoon sea salt
06 - ½ teaspoon pure vanilla extract
→ Chocolate Topping
07 - 2.1 ounces (⅓ cup) semi-sweet chocolate chips
08 - 1 teaspoon coconut oil or vegetable oil
09 - Sea salt flakes, for garnish (optional)
# Directions:
01 - Line a large baking sheet with parchment paper. Spread the mini pretzel twists in a single even layer across the surface.
02 - In a small saucepan set over medium heat, combine the unsalted butter, light brown sugar, light corn syrup, and sea salt. Stir constantly until the mixture comes to a gentle boil.
03 - Continue boiling for 2 to 3 minutes, stirring frequently, until the mixture thickens and turns a rich golden color. Remove from heat and stir in the vanilla extract.
04 - Immediately pour the hot toffee evenly over the pretzels. Using a spatula, gently toss to coat as many pretzels as possible in the toffee mixture.
05 - Let the coated pretzels cool for 10 minutes to allow the toffee to harden and set.
06 - In a microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil in 20-second bursts, stirring between each interval, until smooth and glossy. Drizzle the melted chocolate over the toffee-coated pretzels. Finish with a sprinkle of sea salt flakes if desired.
07 - Allow the pretzels to set completely until the chocolate hardens. Break apart into individual pieces and serve.
# Expert Hints:
01 -
- The sweet and salty combination is the kind of thing that makes you grab one more handful every single time.
- You probably have most of these ingredients sitting in your pantry right now, which means this recipe is basically free therapy.
02 -
- Stir the toffee constantly while it boils because even a few seconds of neglect can leave you with a scorched patch that tastes bitter through the whole batch.
- Pour the toffee the moment it is ready because it hardens fast and becomes much harder to distribute evenly once it starts cooling.
03 -
- Set a timer for the boiling step because the difference between perfect toffee and burnt sugar is about 30 seconds and your nose is not as reliable as you think.
- Use parchment paper, not wax paper, since wax paper can melt and leave a waxy residue on the bottom of your pretzels when the hot toffee hits it.