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Christmas Crack with Pretzels

Christmas crack with pretzels layers mini twists with buttery homemade toffee and a smooth semisweet chocolate topping. Bake until the toffee bubbles across the surface, then chill until firm and break into pieces.
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Prep Time 10 minutes
Cook Time 10 minutes
Standing and chilling 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the pretzel base
  • 8 oz mini pretzel twists
For the toffee
  • 1 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract
For the chocolate topping
  • 1 bag (12 oz) semisweet chocolate chips

Equipment

  • 1 10x15-inch rimmed baking sheet
  • 1 2-quart saucepan

Method
 

Prepare the pretzel base
  1. Heat the oven to 350°F.
  2. Line a 10x15-inch rimmed baking sheet with parchment paper.
  3. Arrange the pretzels in a snug, even layer on the lined baking sheet.
Make the toffee
  1. Melt the butter, brown sugar, and salt in a 2-quart saucepan over medium heat, stirring until smooth.
  2. Bring the mixture to a full boil and cook for 3 minutes, stirring constantly.
  3. Remove the pan from the heat and stir in the vanilla.
  4. Pour the toffee evenly over the pretzels.
  5. Bake for 5 to 7 minutes, until the toffee is bubbling across the surface.
Add the chocolate topping
  1. Remove the pan from the oven and scatter the chocolate chips evenly over the hot toffee.
  2. Let stand for 5 minutes.
  3. Spread the softened chocolate into an even layer with a spatula.
Chill and break
  1. Cool the pan at room temperature for 30 minutes.
  2. Refrigerate for about 1 hour, until the chocolate is firm.
  3. Lift the slab from the pan using the parchment.
  4. Break it into pieces.

Notes

For an even pretzel base, arrange the twists snugly before adding the toffee. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months.