Pretzel Toffee Crunch Bark


  • Prep Time25 mins
  • Total Time1 hr 45 mins
  • Makes8 servings
*PLUS Plus 1 hour cooling time
Pretzel Toffee Crunch Bark

Photo, Liam Morgan.

Chatelaine Triple Tested


  • 120 pcs waffle pretzels, (about 180 g), or 64 pretzel crisps

  • 1 cup unsalted butter

  • 1 cup packed light brown sugar

  • 2 tbsp light corn syrup

  • 1 tsp vanilla extract

  • 1/8 tsp kosher salt

  • 3 cups milk or semi-sweet chocolate chips

  • 1/2 cup chopped toasted almonds or pistachios

  • 1/2 cup dried cranberries or chopped apricots

  • 1/4 cup chopped white chocolate, melted


  • PREHEAT oven to 375F. Line  a rimmed baking sheet (11 × 17 in.) with parchment. Arrange 1 layer of pretzels, breaking into pieces to fit.

  • COMBINE butter, sugar, corn syrup, vanilla and salt in a medium saucepan over medium. Cook, stirring occasionally with wooden spoon, until mixture starts to boil. Stop stirring and boil for 5 min, brushing sides of pot with a pastry brush dipped in cold water. Quickly pour caramel back and forth over pretzels, spreading to cover. (It doesn’t need to fully cover.)

  • BAKE until caramel spreads and starts to bubble around the corners, about 12 min. Remove baking sheet from oven (if some pretzels float to the top, quickly rearrange). Immediately cover with chocolate chips. Let stand for 3 min. Spread melting chocolate over the toffee (hardened caramel). Sprinkle with nuts and dried fruit, then drizzle with white chocolate. Cool for 30 min. Refrigerate until chocolate is firm, about 30 min. Break into large shards. Toffee will keep well, frozen in resealable freezer bags, up to 2 weeks.

Nutrition (per serving)

Calories 341, Protein 4g, Carbohydrates 40g, Fat 19g, Fibre 2g, Sodium 129mg.

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