Toffee Pretzel Chocolate Bark

This is so easy even a caveman can make it... assuming there's access to a working stove and oven. :D I like this recipe because you don't need a candy thermometer!!! I'm so glad to have stumbled onto this recipe. Poor hubby. He's on keto for all of February and has no idea he's missing out!

8 oz mini pretzels (enough to spread out onto a large baking sheet)
1 C butter
1 C brown sugar, packed
2 C semi sweet chocolate chips

I did a half batch and used regular pretzels. I just crushed them a bit before spreading out on a baking sheet lined with foil. I've read that parchment paper works fine too. You'll want to preheat your oven to 375°F first.

This was 6oz of crushed pretzels. (I used a lil more pretzels)

This was the 1/2 cup butter and 1/2 cup packed brown sugar. 

Bring it to a boil over medium heat, stirring occasionally to make sure everything is blending together nicely. Once you have a rolling boil going, keep the heat at medium and stop stirring. Let it bubble away for 3 minutes. (Mine turned out a lil darker compared to the original website.)

The butter/sugar mix was poured over the pretzels as best as possible... the gaps were somewhat closed when baked for 5 minutes in a preheated oven. (I probably should've measured out everything proportionally. i.e. 6 oz pretzels, 3/4 cup butter and 3/4 cup packed sugar...)

Sprinkle 1 cup of chocolate chips. Let the chips rest for a minute or two until the chips softens.

Spread the chocolate evenly over the pretzels with a spatula. Then, place it in the fridge for about a 1/2 hour so the chocolate can firm up.

Once everything hardened, I broke them up into handheld pieces. They truly are irresistible! Great for an appetizer, snack, munchies, dessert, you name it! Great sub for dinner... ;D 

Here in SoCal, I kept them stored in a ziploc baggie in the fridge so I don't have to worry about the chocolate melting. But then again, they don't last long!