Chocolate Covered Toffee Pretzels
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These Chocolate Covered Toffee Pretzels are the perfect combination of salty and sweet! A super easy recipe that is perfect for any time of year!
Chocolate Toffee Pretzels
As you know, my favorite recipes have only a few ingredients and taste amazing – which is exactly the case with these Chocolate Covered Toffee Pretzels! While they look gourmet when you are done with them, they are among the easy recipes you’ll start keeping in your back pocket.
These mini toffee pretzels are what you’d have if pretzel toffee bark and butter toffee pretzels had a baby. Crunchy pretzels with creamy milk chocolate and buttery toffee. I never get tired of sweet and salty desserts and I love how easy these are.
A 3-ingredient dessert with simple ingredients that you can get at any grocery store, you don’t need a candy thermometer or anything fancy to make them. Melt your chocolate, assemble everything, and voila! A no-bake dessert that the entire family will love.
This vegetarian dessert recipe is one that you can easily make for bake sales, tea parties, or any gathering that you may be having. Salty and sweet desserts will never get old (in my humble opinion), so there is always room at the table for these sweet treats!
These also make excellent holiday gifts! Place a bunch in a pretty plastic bag and gift them to your loved ones.
Chocolate Dipped Pretzels With Toffee Recipe
How To Make:
Ingredients:
1 bag milk chocolate chips 12oz
1 cup toffee bits
1 bag mini pretzels 16 oz
Directions:
The first step is to get your chocolate melted, so pull out a 4- or 5-quart slow cooker or double boiler.
If you are using a slow cooker, begin to heat the chocolate chips on the warm setting. If they’re melting too slowly after the first 10 minutes, switch the heat to low. Keep an eye on the chocolate, as it will burn easily if the heat is too high. Stir every few minutes with a wooden spoon.
If you are using a double boiler, empty the bag of chocolate chips and begin to heat them until they have melted, stirring every few minutes. You’ll want to set your stove to low heat or low-medium heat and gradually melt the chocolate.
Once your milk chocolate has melted, add half of the pretzels.
Lightly begin to fold the pretzels in with the melted chocolate. Be careful not to stir too vigorously or you will break the pretzels into smaller pieces.
Once everything is combined, line two baking sheets with parchment paper or wax paper (or roll some out on a flat surface).
Using a teaspoon, spoon out the chocolate covered pretzels two at a time, allowing the excess chocolate to fall off. Stack your two pretzels on top of each other on the lined cookie sheet.
Taking the toffee bits, sprinkle the desired amount onto the top of the chocolate. Repeat this with the rest of the pretzels already in the pot, adding them in a single layer to the prepared baking pan.
Once you are done with these pretzels, stir what chocolate you have left in the bowl and add as many more pretzels as you think you have chocolate for. Add those to your baking sheet and top them with toffee pieces.
Allow the chocolate to cool and harden in the refrigerator or at room temperature before serving.
Store any leftovers in an airtight container in the refrigerator or on the counter for up to 2 weeks.
Can I Use A Different Type Of Chocolate?
Yes! If you’d prefer to use white chocolate chips or dark chocolate chips instead of milk chocolate, go with your personal preference. I think the flavor combination with the milk chocolate layer works best, but not everyone likes milk chocolate, and preference goes a long way.
Can I Make This Recipe Stretch Further?
Yes! If you want this addictive snack to go further, only spoon one pretzel at a time onto the cookie sheet instead of two. This will double the amount of pretzel toffee snacks that you have available. If you do choose to make double, you may need additional baking sheets and toffee bits to accommodate the extra, so have them ready.
Can I Make These Delicious Treats With Pretzel Rods?
Yes! They will be a little bit different, but you can easily make these sweet and salty snacks with pretzel rods or pretzel sticks. After you have melted the chocolate, dip half of each of the pretzel rods in and coat them.
Place each pretzel rod on the parchment paper and sprinkle them with crunchy toffee bits. You won’t have enough chocolate to cover the whole thing, but after they have hardened, you can hold the end of the salty pretzels like a handle.
Are You Looking For More Delicious Dessert Recipes? Here Are Some Of My Favorites:
- Easy Cheesecake Dip
- Salted Caramel Triscuit Cookies
- No-Bake Samoas Cheesecake Cups
- Caramel Pecan Chocolate Covered Oreos
- No-Bake Ambrosia Pie
Crock-Pot 4-Quart Smart-Pot Programmable Slow Cooker, Silver
Cuisinart MSC-400 3-In-1 Cook Central 4-Quart Multi-Cooker: Slow Cooker, Brown/Saute, SteamerFarberware Classic Stainless Series 2-Quart Covered Double BoilerStainless Steel Double Boiler Pot for Melting Chocolate, Candy and Candle Making (18/8 Steel, 2 Cup Capacity, 480ML)Rachael Ray Bakeware Nonstick Cookie Pan Set, 3-Piece, Gray with Agave Blue GripsWilton Easy Layers Sheet Cake Pan, 2-Piece Set, Rectangle Steel Sheet Pan
These Chocolate Covered Toffee Pretzels are the perfect combination of salty and sweet! A super easy recipe that is perfect for any time of year! If you want the snacks to go further, only spoon one pretzel at a time onto the baking sheet. This will double the amount of snacks that you have available. If you choose to make double, you may need additional baking sheets and toffee bits to accommodate the extra, so have them ready. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.Chocolate Covered Toffee Pretzels
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
20
Serving Size:
2
Amount Per Serving:
Calories: 245Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 311mgCarbohydrates: 36gFiber: 1gSugar: 17gProtein: 4g 
