On the eighth Day of Sugar, my true love gave to me . .
Toffee Pretzel Bark
I’m going to be honest, I’ve been in a bit of a dilemma about this recipe.
I wasn’t going to share it because I wasn’t sure that it was good enough to be part of the 12 Days of Sugar. I thought it was good, but it just didn’t “WOW” me. I decided I needed a second opinion so I sent some down to my taste-testing friend Heather. She felt the same way I did.
So that was the end of the toffee pretzel bark, or so I thought.
I sent the rest of it into work with my husband. Now let me just say that he works with men who are major food connoisseurs. They all love food, and I mean they really love food— you might even say they are food snobs. I was really worried about what they would say or think about it. I told my husband to tell them they had to be completely honest because I trusted their opinions. . . .they all loved it!! One of them even said it reminded him of something you’d buy in a chocolate/candy store. They all agreed it deserved to be part of the 12 Days of Sugar.
So at the risk of ruining my reputation, I’m taking their advice and I’m including it in my 12 Days of Sugar. I really hope you love it like they all did. If it doesn’t WOW you, please don’t hate me.
I’d love to hear what you think of it.Print
- 14 ounces dark chocolate (, finely chopped)
- 3/4 cup broken pretzel pieces (, divided)
- 3/4 cup Heath toffee pieces (, divided)
- 7 ounces white chocolate (, finely chopped)
- Note: I think if I make this again, I would add more toffee bits and a few more chopped pretzels. Maybe I was looking for more crunch and more of the salty/sweet combination.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a double boiler or the microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in 1/2 cup of the pretzel pieces and 1/2 cup of the toffee pieces. Spread the mixture on the prepared baking sheet (Spread it as thick or thin as you want). Refrigerate for at least 30 minutes.
- Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces and toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.
- Use a sharp knife to cut the bark into pieces. Store in the refrigerator in an airtight container.
Recipe Source: Brown Eyed Baker