Toffee, salted pretzel & chocolate bark
A delicious and easy toffee coated with dark chocolate and salty pretzels for extra crunch.
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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
- 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.
- Quickly arrange the pretzels evenly across the surface of the toffee (making sure you don't touch the hot caramel and press down lightly.
- Leave it to cool for a few hours or overnight.
- 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
- 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.