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Salted Chocolate Pretzel Toffee – mini pretzels covered in my homemade toffee sauce made with butter, brown sugar, and a small touch of cream and vanilla to make this even more special for the holidays. Each piece of toffee has a salty chocolate bite with just the right amount of crunch – a holiday classic! Make this toffee to both eat and gift this holiday season!
I didn’t know I could love a recipe so much, but this simple toffee is addicting. I can’t stop making it!
Originally, I had the idea of sharing a basic chocolate-covered pretzel. In fact, I may still share the recipe for those because, in our family, no Christmas is complete without a tin of homemade chocolate pretzels. And if they’re not homemade, then they’re the chocolate-covered pretzels from Malley’s Chocolates in Cleveland. Our friends, the Harveys, send us a yummy box each year.
Mom’s Chex mix, chocolate-covered pretzels, lots of cookies, cinnamon rolls, Death by Chocolate, and beef tenderloin. We have to have all of our family favorites at Christmastime!
But I love to add new recipes to the mix too! This season, it’s salty-sweet chocolate toffee!
When I was a kid, my mom and I were always baking cookies or putting gift baskets together for teachers. But we never made anything like toffee. So when I discovered how easy a toffee bar is to make, I knew immediately I wanted to share the recipe!
However, I wanted my toffee to have a softer texture instead of something that cracks down hard when you bite into it. This is kind of like a toffee, but also like my praline sauce from last week.
We are ALL loving these Praline Cookies right now, so you might like this recipe even more!
Ok, these are the details
The Ingredients
- salted butter
- dark brown sugar
- heavy cream
- vanilla extract
- mini salted pretzel twists
- semi-sweet chocolate chips
- flaky sea salt
Special Tools
Nothing new here, just some parchment paper, a 9×13 inch baking pan (or something similar in size), and a pot to make the toffee in.
Step 1: make the toffee sauce
The sauce is a mix of salted butter, dark brown sugar, heavy cream, and vanilla.
Everything but the vanilla simmers on the stove until the sauce bubbles and thickens. Then, remove from the heat and mix in the vanilla.
Most toffee recipes do not have cream, but as I mentioned I wanted more of a soft, chewy toffee. It turned out so great! And you can’t mess it up!
Step 2: bake the pretzels
Arrange the pretzels inside of a parchment-lined baking pan. Pour the toffee over the pretzels and bake until the toffee is bubbling again.
Sprinkle the chocolate chips over the toffee and return them to the oven for another minute, but no longer! You just want to give the chocolate a head start on melting. If you bake too long, the chocolate could get scorched.
Step 3: spread the chocolate on and chill
Now, spread the chocolate over the toffee. Then top with peanuts, or whatever nut you enjoy, and add some flaky sea salt.
Next, place these in either the fridge or freezer to set. Once set, break the toffee into pieces and EAT. This chocolate toffee is yummy both cold, right from the fridge, and at room temperature.
Make these for gifting
This is the time of year we’re all looking for desserts to bake and gifts to give; a homemade toffee is perfect for both. I’ve always loved gifting more personal gifts, especially for things like a hostess gift or as a gift for any family members who may be missing the holidays this year. Or even just to bake and bring along with you to your next holiday party.
Find a cute holiday tin. Target has cute options (1, 2, 3, 4) or head over to Amazon and order their Christmas tins. Zara has some cute oven paper to fit inside. I’d suggest doubling the recipe and gifting this toffee. Everyone will love it! Plus, it’s so cute!
Looking for other holiday cookies? Here are my favorites:
Easy Vanilla Bean Christmas Lights Cookies
Easy Hot Chocolate Lace Cookies
Lastly, if you make this Chocolate Pretzel Toffee, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Pretzel Toffee
Servings: 8
Calories Per Serving: 556 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 tablespoons salted butter, cubed
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup salted mini pretzel twist
- 2-3 cups semi-sweet chocolate chips
- 1/2 cup roasted salted peanuts (or any other nut, optional)
- sea salt
Instructions
- 1. Preheat the oven to 350° F. Line a 9×13 inch baking pan with parchment paper. Arrange the pretzels in an even layer in the pan.2. Melt together the butter, brown sugar, and cream in a pot set over medium heat. Bring to a boil and cook until the mixture is bubbling, about 4 minutes. Remove from the heat, stir in the vanilla. Pour the sauce over the pretzels. Bake for 5 minutes, until the sauce is baked onto the pretzels. 3. Sprinkle with chocolate chips and bake for another 1 minute to melt. Spread the chocolate evenly, top with peanuts, and then sea salt. 4. Freeze or chill for 1 hour or until set. Break into small pieces for serving.
This post was originally published on December 13, 2024
So I doubled this a couple of times. I’ve made it for my cookie tins but it’s pretty gooey. Also I let mine cool
A bit b4 I put in fridge but it’s very tasty. Used roasted/salted pecans instead of peanuts.
Hey Julie,
Thanks so much for making this recipe and sharing your feedback! I’m so glad to hear it was enjoyed! Happy Holidays! XxT
Made these and the toffee is wrong. I’m an experienced baker – and the toffee as written does not set. It’s like a thick caramel. I followed exactly as written. Going to have to toss this which sucks.
Hey Jocelyn, I am so sorry you are having trouble. You can try omitting the cream. I love the softer texture, but if you want a crunch just omit the cream. Hope this helps!
These were yummy and fun to make but I did something wrong. The toffee sauce didn’t set up and melted out from under the toppings on the serving plate. Are you supposed to boil the toffee for 4 minutes?
Hey Angela,
Awesome!! Love to hear you enjoyed this recipe, thanks so much for making it! Yes, you will want to boil the toffee for 4 minutes, I hope this helps! Happy Sunday! xxT
I made this last night for a party! It was delicious, but I have a few comments and questions. I’d love to make it again, with some modifications. How could I achieve a layered look like in your photos? Spreading the melted chocolate over the hot toffee basically ‘mixed’ the chocolate into the toffee. And, after the dessert got to room temperature it was gooey and messy, which isn’t ideal for a party finger food. How do I make the toffee harder? Just cook it longer? Thanks!
I’ve made a recipe like this for years at Christmas its like a drug so addictive haha! I let the toffee pretzels cool and melt the chocolate chips on the stove and then spread it over the toffee & it never mushes together !
Hey Hallie! For the chocolate layer you have to go slow when spreading the chocolate and make sure to use closer to 2 or even 3 cups of chocolate chips. More chocolate is easier to spread and will give a thicker layer.
For the toffee, try using just 1 tablespoon cream and cook 1-2 minutes longer.
Hope this helps you!! Glad you enjoyed! Happy Holidays and Merry Christmas!!🎄🎁☃️
I really don’t like pretzels very much. Toffee is great without adding all of that crap.
Eeeeehhhhh…ok? Thanks for that useful commentary, Cynthia. 😒
look at the recipe. If you don’t like what’s in it, you should probably not be making this recipe!
Made this with my 6 year old nephew as it had all his favorite things in it and we loved it. He stayed away from the hot parts but loved putting on the pretzels, chocolate and nuts. He told his mom “he” is making it next year.
Happy Holidays!
Aww love this! Thanks so much for making this recipe, Eleanor! So glad it was enjoyed! xT
Excellent & easy Christmas candy!! I used mini pretzel wheels and loved the different look and the way they broke apart!
Thanks so much, Steph:) I’m so glad you enjoyed this toffee, I appreciate you making it! Happy Holidays! xx
Can this be frozen??
Hi Lauren,
Yes, you can freeze this, but then I would allow to thaw for a bit so the toffee isn’t super hard. I hope this helps! xx
Yum! This was really good! I used dark chocolate instead of semi-sweet chocolate and added pistachios, walnuts, and almonds on top instead of peanuts. It was super quick to make and tasted like See’s Candies.
Hey Calleigh,
Awesome!! So glad to hear you enjoyed this recipe, thanks so much for making it! Have the best weekend! xxT
Hi, this looks great, especially for Christmas gifts. Would less cream make the toffee a bit crunchier? Or should I find a different recipe if I want a crispy toffee?
Hey Holly, just omit the cream and the toffee will be crunchy. Hope you love this recipe! Merry Christmas!!🎄🎁☃️
Your recipes are so beautifully photographed. This looks amazing. I was wondering if you’d know the temperature of the finished caramel layer. Soft ball, hard ball? Thanks so much!
Unfortunately I think this recipe is suspect. Reaching the soft ball stage, let alone hard ball tales way longer than a few minutes. I’m going to give it a try using my own toffee recipe by quickly pressing in pretzels after I have spread the toffee on the sheet pan.
Agree. I followed the instructions and the toffee is so soft and melty that I can’t put it in bags to give away….Delicious, so I will try again with a different toffee recipe, I think.
Hey Carol! Thank you so much!! I would say this should be in the middle of soft and hard ball, so more medium! I do not have the exact temperature. I am sorry! Let me know any other questions. Enjoy!! Merry Christmas!!🎄🎁☃️
Oh my gosh, I need to make this as I love your parline sauce for your cookies and I do love a little softer toffee
Couple quick questions. Can I add some bourbon to this? I think that would blend together wonderfully if so, how much and where to add ???
How far in advance can you make these for Christmas?
I look forward to your response, thank you
Hey Holly! I think a splash will be great! I would 1 tablespoon bourbon! You can make a week ahead of time. Hope you love this recipe. Merry Christmas!!🎄🎁☃️
Tieghan,
Merry Christmas and Happy New year🎄
Is this soft enough that it won’t pull your crowns off?
I know silly question but I don’t want to cause a dental trip for some of my friends.
I enjoy reading all your recipes. I bought my tenderloin yesterday for my Christmas Eve celebration.
Thank you!
Diana
Hi Diana,
Merry Christmas! Not silly at all:) I think this recipe is just fine and is soft enough that you shouldn’t have any issues. Please let me know if you give this recipe a try! xx
Once done, can they be left at room temperature or should they be refrigerated?
Hi Jan,
As long as your kitchen isn’t super warm, they can be left in an airtight container at room temp. I hope you love this recipe! xxT
Can you leave out the nuts?
Hi Aly,
You bet, that would be just fine for you to do! Please let me know if you give this recipe a try! Happy Friday! xxT
The recipe lists pretzel sticks as an ingredient. Photo shows small traditional pretzels. Which is the preferred pretzel.
Hi Therese,
I like to use mini pretzel twists for this recipe. Please let me know if you have any other questions! Happy Holidays! xT
I noticed that mini pretzel sticks and twist were both mentioned… which do you like better in this recipe?
Thanks!
Hi Elizabeth,
I like to use mini pretzel twists:) Let me know if you give this recipe a try! Happy Holidays! xT