This simple Spooky Halloween Pretzel Toffee is the perfect sweet and salty combination for Halloween!
It’s finally beginning to feel like fall here in North Florida. Even though the afternoons are in the upper 80’s, the humidity is slowly coming down, and the mornings are cooling off. We were out the other night, and I actually needed a light jacket!
October for me means crisp air, falling leaves, and bright blue skies. I just wished that we lived some place that had that crisp air and falling leaves. Palm trees only shed during the hurricane season! We do have those bright blue skies.
Of course October means other things to me as well. It means it’s goody baking season!
I don’t know what it is about October that starts to scream “bake something” to me. I always listen though! Cookies, muffins, pumpkin flavored things, you name it, and I have probably been mixing it up in the kitchen over the past couple of weeks.
I’m trying to get everything ready for the holiday season. We have lot’s of things planned so the more I can do now, the better off this blog will be when it starts getting busier around here.
I made this delicious and oh so simple Spooky Halloween Pretzel Toffee a couple of weeks ago. Based on the Christmas crack recipe that is always floating around Pinterest, I thought I’d create a Halloween version.
This stuff is a hit! And I whole heartedly agree with the word “crack” in the original recipe. You can not just eat one piece.
As a matter of fact, if you’re making this for a party or a big gathering, I suggest that you make at least two batches, because everyone is going to eat at least 3 pieces. And saying three is fairly conservative. It’s just that freaking good!
The original recipe calls for saltine crackers, but I thought chocolate covered pretzels are one of my favorites, so why not use them.
Glad I did, because it made a big difference in that sweet and salty combination. I’ve had the original, and although it’s really tasty, this just makes a world of difference.
Plus the pretzels hold up a bit better than the saltine crackers. Throw some Halloween sprinkles on top, and you’ve got a Halloween treat that everybody is going to love.
Of course, you could just throw whatever holiday sprinkles on top and call it whatever you want. It’s versatile like that!
Ingredients for Halloween Pretzel Toffee:
- Brown Sugar
- Semi-Sweet Chocolate
- Halloween Sprinkles
How do you make Halloween Pretzel Toffee?
- Line a baking sheet with foil, and spray well with non-stick cooking spray. (YES, you need to do both) – This stuff is super sticky!
- Place a single layer of pretzels into that prepared dish.
- Bring the butter and sugar to a boil – no need for a candy thermometer.
- Pour over the pretzels and bake.
- Remove and place chocolate chips on top.
- Smooth the chocolate over the top, and sprinkle with sprinkles.
- Allow to cool and break into pieces.
HALLOWEEN RECIPE INSPIRATION:
- Mini Pretzel Twists - enough to fill a 9X13 inch baking dish
- 2 sticks butter
- 1 cup light brown sugar
- ½ teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Line a 9X13 inch baking sheet with foil, and spray well with non-stick cooking spray. (YES, you need to do both)
- Place a single layer of mini pretzel twists in the prepared baking dish.
- In a medium sized pot, combine the butter and sugar, over medium to high heat.
- Stirring constantly, bring to a boil.
- Once a boil is reached, reduce the heat and simmer, uncovered, for 5 minutes. Do not simmer too high/fast because your sugar will burn!
- Stir frequently. - I actually stirred the entire 5 minutes.
- After 5 minutes, remove from the heat, wait 30 seconds, and then stir in the vanilla extract.
- Pour over the pretzels.
- Bake for 5 minutes, or until the toffee becomes bubbly.
- Remove from the oven and allow to rest for 3 minutes.
- Sprinkle the chocolate chips evenly across the top.
- Allow to rest for 3 minutes.
- Using a rubber spatula, spread smooth into an even layer.
- Sprinkle the top with sprinkles of your choosing.
- Allow to set completely before cutting.
- I place mine in the fridge for at least an hour.
- Remove by lifting the foil, and slice/break up to serve.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 79mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 1g