Ingredients:

  • 1 standard bag (400g) Pretzel Rods or Twists
  • 1 cup (227g) Unsalted Butter
  • 1 cup (200g) Light Brown Sugar, packed
  • 12 oz (340g) Semi-Sweet Chocolate Chips (or 60-70% dark chocolate)
  • 1–2 teaspoons Flaky Sea Salt (like Maldon)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a large rimmed baking sheet (approx. 18x13 inches) thoroughly with parchment paper.
  2. Arrange the pretzels in a single, relatively even layer across the prepared baking sheet, ensuring they do not overlap excessively.
  3. In a small saucepan over medium heat, melt the butter completely. Stir in the brown sugar until it is fully dissolved and the mixture is bubbling gently (about 3–5 minutes).
  4. Immediately pour the hot toffee mixture evenly over the pretzels. Use a spatula to gently spread it if necessary, ensuring most pretzels are coated.
  5. Bake for 5 minutes until the toffee is bubbly and just beginning to caramelize slightly.
  6. While the toffee bakes, melt the chocolate chips gently, either in the microwave in 30-second bursts stirring between each, or using a double boiler.
  7. Carefully remove the hot tray from the oven. Quickly spread the melted chocolate evenly over the hot toffee layer.
  8. Immediately sprinkle the flaky sea salt evenly over the melted chocolate layer.
  9. Let the bark cool completely at room temperature for at least one hour, or transfer to the refrigerator/freezer for a faster set (about 30 minutes). Once fully hardened, lift the parchment paper and break the bark into jagged, irregular pieces.