This might be the easiest candy you will ever make. It’s MUCH easier than Homemade Carmels and more simple than regular English Toffee. No need to stand at the stove and stir and you don’t need a candy thermometer! It’s also made with a very short list of ingredients, most of which I would bet my bottom dollar you are in possession of right this very minute.
There is one thing, however…that will not be easy, should you attempt this fine recipe within the walls of your own home.
It will not (I repeat…IT WILL NOT) be easy to resist eating the whole pan all by yourself. The combination of sweet toffee goodness and the crunchy saltiness of the pretzels are a match made in candy heaven. This stuff is addicting with a capital A.
Don’t say I didn’t warn you!
Grab a girdle, and make this recipe at your own risk, man. Then please bring me some. I like a little bit of risk now and then. :)
PS…it would make a great Mother’s Day treat to give to those you love…or a fun Teacher Appreciation gift.
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Time: 20 min. + time to cool and set
Yield: 1 large cookie sheet full
Recipe from Mel’s Kitchen Cafe
8 ounces mini pretzels (enough to spread out onto a large baking sheet)
1 C butter
1 C brown sugar, packed
2 C semi sweet chocolate chips
sea salt (optional…I didn’t end up using it. The pretzels had enough salt for me.)
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1. Preheat your oven to 375 degrees.
2. Grab a large cookie sheet (mine is 11×17) and line it with tin foil.
3. Spread 8 ounces of pretzels over the top of the foil.
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4. Break the pretzels into chunks. You can leave them whole if you like as well.
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5. Toss 1 cup butter and 1 cup packed brown sugar into a medium-sized sauce pan. Bring it to a boil over medium heat, stirring occasionally to make sure everything is blending together nicely.
6. Once you have a rolling boil going, keep the heat at medium and stop stirring. Let it bubble away for 3 minutes.
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7. Immediately pour the hot candy over the top of the pretzels.
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If you have a few gaps that’s ok. The candy will fuse itself together when you bake it.
8. Pop it into the oven and bake for 5 minutes.
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Take the pan out of the oven to cool.
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9. Immediately sprinkle 2 cups semi sweet chocolate chips over the top of the hot candy.
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Allow the chocolate to sit for about 5 minutes while it soaks up the heat from the candy, then spread the melted chocolate out over the top of the bark.
10. If you like sea salt, go ahead and sprinkle some along the top of the melted chocolate.
11. Allow the candy to set up. You can pop it into the fridge to speed up the process if you so choose.
12. Cut into chunks and enjoy!
Store leftovers in an airtight container.
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The winners of last weeks giveaway (Let It Go by Chris Williams) are #68 Cottage Girl and #51 Elizabeth. I will contact you shortly to get your mailing addresses. 
