Salty Sweet Toffee Pretzel Bark
Flavors of butter, vanilla and sugar meld to create a melt in your mouth salty sweet toffee bark filled with pretzel crisps.
Servings: 12 servings
Calories: 102kcal
Ingredients
- 80 g (2 cups) pretzels
- 125 g (½ cup + 2 tbsp) brown sugar
- 125 g (½ cup + 2 tbsp) white sugar
- 8 g (½ tbsp) agave ,sub with maple or golden syrup
- 120 mL (½ cup) soy milk
- ½ tsp vanilla extract
- ½ tsp salt
Instructions
- Line a 9x13" pan with parchment paper or silpat then arrange the pretzel pieces evenly to the edges. Set aside.
- Add the rest of the ingredients in a heavy bottomed pot and place on medium/medium high heat. Whisk everything together. Keep stirring and after a few minutes the mixture will start bubbling. If it starts splattering too much, lower the heat slightly. Place the thermometer in the pot and stir until it registers 285°F (137°C).
- Quickly pour the toffee over the pretzels, using an offset spatula to smooth the mixture to the very edges. Once the toffee has started to harden, place in the fridge to set for 30 minutes or more. With your hands or a mallet, snap the toffee bark into desired sizes. Eat and enjoy!
Notes
*This recipe can be doubled or tripled if serving to a larger group.
*Make this vegan by using vegan block butter and plant based milk. I find soy milk works best. Even water will work in place of the milk albeit slightly less creamy.
Recipe adapted from Loving it Vegan