8ouncesmini pretzelsbroken but not crushed (about half a bag)
1cupbutter(2 sticks)
1cupbrown sugarpacked
2cupssemi-sweet chocolate chips1 bag
sea saltoptional
Instructions
Preheat oven to 375° and line baking sheet aluminum foil or parchment paper. Line the bottom of the pan with the broken pretzel pieces and set aside.
8 ounces mini pretzels
In a saucepan over medium heat, combine the butter and brown sugar. When it starts to gently bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels back and forth to mostly cover the pretzel pieces. (It will all cook together in the oven so don't worry if there are some empty spots.)
1 cup butter, 1 cup brown sugar
Bake for 5 minutes and then remove from oven and place on a cooling rack. Immediately sprinkle the chocolate chips over the toffee and pretzels. Let sit for 2-3 minutes until they are soft enough to spread with a spatula. Sprinkle with sea salt if desired.
2 cups semi-sweet chocolate chips, sea salt
Let the whole pan cool to room temperature and place in the refrigerator or freezer to harden the chocolate completely. Break apart into pieces and serve.