Why You’ll Love This Recipe
- Sweet and Salty Perfection: The combination of salty pretzels, rich toffee, and creamy chocolate creates the ultimate flavor balance.
- Simple Ingredients: With only 5 pantry staples, this recipe is both accessible and fuss-free.
- Customizable: Switch up the toppings or pretzel shapes to match your preferences or dietary needs.
What You’ll Need to Make Chocolate Toffee Pretzel Bark
Here’s a breakdown of the ingredients and why they shine in this recipe:
- Mini Pretzels: Provide a salty, crunchy base for the bark. Use gluten-free pretzels to make the recipe gluten-free friendly. I used the Snyder’s Gluten-Free Mini Pretzels and they worked perfectly in this recipe!
- Coconut Sugar: A natural sweetener that adds deep caramel notes to the toffee while being a healthier alternative to white sugar. I buy my coconut sugar in bulk on Amazon because I use it in so many of my recipes!
- Butter (or Non-Dairy Butter): The fat needed to create the toffee layer. Use vegan butter for a dairy-free option. I recommend Miyoko’s vegan butter in this recipe.
- Chocolate Chips: Melted chocolate ties everything together. Opt for dairy-free chocolate chips to keep the recipe vegan. I used Guittard’s Extra Dark Chocolate Chips for a more intense chocolate flavor. YUM!
- Flaky Salt (optional): A sprinkle of flaky salt enhances the sweet-and-salty flavor profile and adds a touch of elegance.
How to Make Pretzel Bark
- Prepare the Base: Preheat your oven to 400°F and line a baking sheet with aluminum foil. Arrange pretzels in a single, even layer across the baking sheet.
- Make the Toffee: In a small saucepan, melt the butter and coconut sugar over medium heat, stirring often. Once melted, continue to cook for 4-5 minutes until the mixture is dark brown and bubbling. Remove from heat and whisk in vanilla extract.
- Pour Over Pretzels: Slowly pour the toffee over the pretzels, ensuring an even coating. Bake for 5 minutes until the toffee sets.
- Add Chocolate Layer: Melt the chocolate chips in the microwave or over a double boiler. Remove the pretzels from the oven, let cool for 1-2 minutes, then spread the melted chocolate over the toffee layer.
- Cool and Set: Allow the bark to cool at room temperature for 30 minutes, then transfer to the fridge for 6 hours or freezer for 3 hours. Once fully set, remove the bark from the pan, peel away the foil, and break into pieces.
Adjust This Recipe to Your Dietary Needs
Make it Vegan: Use dairy-free butter and vegan chocolate chips.
Make it Gluten-Free: Use gluten-free pretzels.
Make it Dairy-Free: Substitute non-dairy butter and chocolate chips.
Storage Tips
- Store the bark in an airtight container in the fridge for up to 2 weeks or the freezer for up to 2 months.
- Keep the pieces layered with parchment paper to prevent them from sticking together.
Chocolate Toffee Pretzel Bark (gluten-free & dairy-free!)
This chocolate toffee pretzel bark combines crunchy pretzels, rich caramelized toffee, and smooth chocolate for a sweet-and-salty treat that’s impossible to resist. This recipe is gluten-free, dairy-free, and vegan-friendly, sweetened with coconut sugar, and made with just five simple ingredients. Whether you’re making it for the holidays, gifting it to a friend, or enjoying it yourself, this quick and easy bark is sure to impress!
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Servings: 24 servings
Equipment
- 1 9×13-inch baking sheet
- 1 small saucepan
Ingredients
- 3 cups mini pretzels I used gluten-free pretzels
- 1 cup butter I used non-dairy butter
- 1 cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract optional, but recommended
- 2 cups chocolate chips
- Flaky salt for topping
Instructions
- Preheat oven to 400° Fahrenheit and line a large baking sheet with aluminum foil. Arrange the pretzels in an even layer on the baking sheet.
- Melt butter and sugar in a small saucepan over medium heat, stirring frequently. Once the butter has melted, cook the toffee for another 4-5 minutes, stirring constantly until dark brown and bubbling.
- Remove from the heat, whisk in the vanilla extract then immediately slowly and evenly pour the toffee over the pretzels. Place the pretzels and toffee in the oven and bake for 5 minutes.
- While the bark bakes, melt the chocolate in the microwave or over a double boiler until completely smooth. Remove the pretzels and caramel from the oven, let them cool for 1-2 minutes or until no longer bubbling, then slowly pour the melted chocolate over top of the toffee and gently spread into an even layer.
- Leave the chocolate toffee pretzels bark to cool at room temperature for about 30 minutes, then transfer to either the fridge for 6 hours or the freezer for 3 hours. Remove the bark from the pan, peel away the foil, and break into large chunks.
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Notes
The nutritional info for this recipe was calculated using gluten-free pretzels, non-dairy butter, coconut sugar, and extra dark chocolate chips.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 29g | Protein: 1.8g | Fat: 10.3g | Sugar: 17.3g
