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Pretzel Toffee Bark Recipe

There is something so satisfying about making toffee. I love how simple it is to whip up and the flavor possibilities are basically endless.

Pretzel Toffee Bark Photo

My favorite type of toffee to make is sweet and salty which is why this pretzel toffee bark (which is adapted from my pumpkin spice toffee recipe) gets made in my house fairly regularly – about once every couple of months, which is a lot for someone who is always making new recipes.

Making pretzel toffee bark is pretty easy to do, and you don’t technically need a candy thermometer to make some.

I do recommend using one anyway because accuracy is awesome, but if you don’t have one, it is perfectly fine.

Pretzel Toffee Bark Picture

Using a kitchen timer and using your senses should be enough to get you delicious toffee every time.

The biggest thing to remember is that you don’t want to get any crystallization in your toffee. Sugar naturally wants to crystalize, but you can’t make toffee with that.

You will often get sugar crystals along the sides of your pan, so a wet pastry brush will help dissolve it and incorporate it back into the mix.

I also don’t recommend stirring the mixture a lot. It tends to activate some crystallization and make your toffee grainy. No one likes grainy toffee.

Pretzel Toffee Bark Image

I find most pretzel toffee bark recipes lack in pretzel flavor and are more sweet than salty. I want a lot of pretzel and a nice balance of both sweet and salty.

So, to solve that, we load this baby up with pretzels. We start with a layer of mini pretzels, but then I crushed a few pretzels to stick between any gaps.

Then we stud the top of the chocolate with even more crushed pretzels and some Maldon sea salt to emphasize that salty/sweet balance.

Pretzel Toffee Bark Pic

You can double the recipe, but I have never tried tripling it, I am not sure it would work.

Regardless, the process is fairly quick and If you have enough pans you can make batch after batch if you wanted to give these away as a holiday treat.

The toffee lasts at least two weeks, but we’ve never had any last that long!

For another sweet treat idea, why not try Mango Candy?

Pretzel Toffee Bark Photo

Pretzel Toffee Bark Recipe

Amanda Powell
Crunchy, sweet, and salty. Pretzel toffee bark is the perfect sweet little snack when you need a pick-me-up. This easy to make candy also makes the perfect gift for the holidays!
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Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Servings 10 1 piece
Calories 352.9 kcal


  • 2 Mini Pretzels divided
  • 1 Unsalted Butter
  • 1 Granulated Sugar
  • 0.25 Water
  • 0.5 Salt
  • 1 Pure Vanilla Extract
  • 5 Dark Chocolate
  • 1 Coarse Sea Salt like Maldon, or other flaky salt


  • Line a jelly roll pan with parchment paper and place a layer of mini pretzels all along the bottom. Optionally, you can also roughly crush 3 – 4 mini pretzels and sprinkle over the bottom as well to cover any large holes between each pretzel. Set aside.
  • In a thick bottomed saucepan, add the butter, sugar, water, and salt. Heat on medium for about 8 minutes, or until a candy thermometer reads 280 degrees F. Gently clean the sides of the saucepan as it cooks with a wet pastry brush to prevent any crystallization.
  • As soon as the thermometer reads 280 degrees F, quickly stir in the vanilla and pour the caramel over the pretzels. If the pretzels move a lot while you pour, you can quickly go back in with a skewer to reposition any pretzels that moved.
  • Allow the toffee to sit untouched for about 5 – 8 minutes to allow the top to harden slightly. Top with the chocolate and allow the chocolate to sit on the toffee for about 3 – 4 minutes before using an offset spatula to spread the chocolate.
  • Crush any remaining pretzels over the chocolate while it is still melted. Sprinkle the flaky Maldon salt over the chocolate.
  • Allow to sit for until it reaches room temperature – about an hour and a half. You can also store the toffee in the refrigerator or freezer for a few minutes. Once the toffee is cooled competely, use a knife to roughly chop the toffee.
  • Store in an airtight container for up to two weeks.


Calories: 352.9kcalCarbohydrates: 31.5gProtein: 0.7gFat: 24.4gSaturated Fat: 15.1gSodium: 376.75mgSugar: 23.5g
Keyword Baking, Candy, Chocolate, Homemade, Homemade Candy, Homemade Gifts, Pretzels, Toffee
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