Easy Pretzel Toffee

from: Sally's Candy Addiction

8 oz. mini pretzel twists

1 c. (2 sticks) unsalted butter, plus more for greasing pan

1 c. dark brown sugar, packed

3 c. mini chocolate chips

2/3 c. Heath Milk Chocolate & Toffee Bits, optional

Grease a 12x17-inch pan very well with butter or line with a silicone baking mat. Do not line with parchment paper or aluminum foil. Break up the pretzels into small pieces and spread them onto the prepared pan in a single layer. The key is to use broken pretzels. Set aside.

Preheat oven to 375 degrees. Combine the butter and brown sugar in a medium-size saucepan over medium heat. Stir constantly with a heatproof rubber spatula or wooden spoon until the butter has completely melted and the mixture is combined. Without stirring, bring the mixture to a boil and allow to boil for 4 minutes. Remove pan from the heat and pour toffee evenly over the pretzels. Bake for 5 minutes. Do not be alarmed by its appearance when it bakes; the caramel toffee mixture will bubble up and spread over the pan.

Remove from the oven and allow to cool for 3 minutes, then sprinkle with mini chocolate chips. The heat from the toffee will begin melting the chips. Using a rubber spatula or the back of a spoon, spread the melting chocolate chips into a layer over the toffee. Immediately sprinkle with toffee bits, if using. Refrigerate for 45 minutes to allow the chocolate and toffee to set.

Once set, remove from the refrigerator. Cut, using a sharp knife, or break into pieces as large or small as you want. Makes 1 pound.

Jenn's Notes: I used light brown sugar and one 12 oz. bag of mini chocolate chips. The Milk Chocolate & Toffee Bits can be found down the baking aisle by the chocolate chips.