Pretzel Toffee Treats
Butter and brown sugar are combined to make a quick toffee, which is then layered in a baking dish with melted dark chocolate, Snyder’s of Hanover® Pretzel Snaps, and finely chopped pecans. The treats are finished with a sprinkle of flaky sea salt before chilling in the fridge.
August 14, 2023
73% would make again
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
10 minutes
10 min
Cook Time
5 minutes
5 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
10 minutes
10 min
Cook Time
5 minutes
5 min
Ingredients
for 9 servings
- ¼ cup unsalted butter (55 g), room temperature
- ½ cup light brown sugar (100 g)
- 6 dark chocolate bars, 3.5 ounces (99 grams) each
- 2 tablespoons coconut oil
- 4 ½ cups Snyder’s of Hanover® Pretzel Snaps (180 g)
- 1 cup finely chopped toasted pecans (125 g), divided
- 1 teaspoon flaky sea salt
Nutrition Info
- Calories 597
- Fat 34g
- Carbs 79g
- Fiber 7g
- Sugar 48g
- Protein 5g
Estimated values based on one serving size.
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Preparation
- Line an 8-inch square baking dish with parchment paper.
- In a medium pot, combine the butter and brown sugar. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring continuously, until thickened, bubbling, and the butter and sugar have melted together. Remove the pot from the heat.
- In a medium, microwave-safe bowl, combine the dark chocolate bars and coconut oil. Microwave in 45-second intervals, stirring between, until melted and smooth.
- Pour 2 tablespoons of the melted dark chocolate into the prepared baking dish and spread in an even layer. Add 1½ cups of the Snyder’s Pretzel Snaps to the baking dish, arranging in an even layer. Pour the toffee over the pretzels and spread until even and smooth. Sprinkle ¾ cup of the pecans over the toffee.
- Arrange another layer of 1½ cups of Snyder’s Pretzel Snaps on top and cover with more chocolate.
- Add final layer of the remaining 1½ cups of Snyder’s Pretzel Snaps, then top with the remaining melted chocolate, making sure to leave some of the pretzels visible. Sprinkle the remaining ¼ cup pecans and the flaky sea salt on top. Chill in the refrigerator for 1 hour, or in the freezer for 30 minutes, until set.
- Store in an airtight container in the refrigerator until ready to serve. Slice into bars before serving.
- Enjoy!
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