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pretzel toffee

Chocolate Pretzel Toffee

Chocolate Pretzel Toffee
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16
Author Cookie Madness


  • 4 cups broken pretzels**
  • 1 1/4 cup firmly packed light brown sugar
  • 2 1/2 sticks 10 oz unsalted butter, cut into chunks
  • 3/4 teaspoon salt omit if using salted butter
  • 12 oz chopped milk or dark chocolate or 6 oz of each
  • 3/4 cup toasted pecans or other nuts


  • Preheat oven to 400 degrees F. Line a 10x15 inch pan with nonstick foil or parchment paper.
  • Spread broken pretzels evenly in the pan.
  • Combine brown sugar and butter in a heavy duty saucepan and cook over medium heat until mixture comes to a full boil. Let boil without stirring for 2 minutes.
  • Pour sugar mixture over pretzels, then bake on center rack for 10 minutes (check at 8 if using thin pretzels).
  • Remove from oven and sprinkle the foamy, bubbly mixture evenly with chocolate chips or chopped chocolate (I like to put milk chocolate on one half and dark chocolate on the other).
  • Return to oven 1 minute to soften chocolate. Remove from oven and let stand for about 10 minutes, then gently spread chocolate over candy. Sprinkle with pecans.
  • Let cool for a couple of hours at room temperature, then chill just long enough to set the chocolate. Break into chunks.


Pretzels are different thicknesses and sizes, so the volume amount may vary. You’ll want to use just enough to cover the bottom of the pan without leaving too many big holes. I used Snyder's of Hanover "Sourdough Specials" which are slightly puffier. If you use thinner pretzels, you might need up to 5 cups. For a smaller batch, use 2 1/2 cups pretzels, 1/2 cup brown sugar and 1/2 cup butter. Use a 9x13 inch pan to spread the pretzels in and bake for only about 5 minutes at 400.