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Salted Chocolate Toffee Pretzel Bark

1/2 pound of mini pretzels, broken into smaller pieces to cover the cookie sheet

1 cup butter

1 cup light brown sugar, packed

2 cups semi sweet chocolate chips

sea salt

Preheat over to 375F.  Line 11×17 cookie sheet with parchment paper and cover with broken mini pretzels.  Over medium heat combine the butter and brown sugar.  Allow to gently simmer for 3 minutes without stirring.  Pour over the pretzels in a back and forth motion.  A few empty spots are okay.  Bake for 5 minutes then place on cooling rack.  Sprinkle chocolate chips evenly over the top.  When the chips melt (2-3 minutes) gently spread the chocolate over the toffee.  Lightly sprinkle with sea salt.