waffle pretzels, (about 180 g), or 64 pretzel crisps
packed light brown sugar
light corn syrup
milk or semi-sweet chocolate chips
chopped toasted almonds or pistachios
dried cranberries or chopped apricots
chopped white chocolate, melted
- PREHEAT oven to 375F. Line a rimmed baking sheet (11 × 17 in.) with parchment. Arrange 1 layer of pretzels, breaking into pieces to fit.
- COMBINE butter, sugar, corn syrup, vanilla and salt in a medium saucepan over medium. Cook, stirring occasionally with wooden spoon, until mixture starts to boil. Stop stirring and boil for 5 min, brushing sides of pot with a pastry brush dipped in cold water. Quickly pour caramel back and forth over pretzels, spreading to cover. (It doesn’t need to fully cover.)
- BAKE until caramel spreads and starts to bubble around the corners, about 12 min. Remove baking sheet from oven (if some pretzels float to the top, quickly rearrange). Immediately cover with chocolate chips. Let stand for 3 min. Spread melting chocolate over the toffee (hardened caramel). Sprinkle with nuts and dried fruit, then drizzle with white chocolate. Cool for 30 min. Refrigerate until chocolate is firm, about 30 min. Break into large shards. Toffee will keep well, frozen in resealable freezer bags, up to 2 weeks.
Protein 4 g
Carbohydrates 40 g
Fat 19 g
Fibre 2 g
Sodium 129 mg
Chatelaine Cookies: Pretzel toffee crack