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A pile of Dark Chocolate Cashew Pretzel Toffee next to pretzel crisps, heart sprinkles, and chocolate wafers.
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Dark Chocolate Cashew Pretzel Toffee

A recipe for Dark Chocolate Cashew Pretzel Toffee from the cookbook, Just Add Sprinkles! Pretzel crisps are coated in a homemade toffee sauce, then covered with dark chocolate and cashews for quite the delicious treat.
Course Dessert
Cuisine N/A
Keyword cashew, chocolate, dark chocolate, dessert, pretzel, toffee
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time: 3 hours
Total Time 3 hours 30 minutes
Servings 12 Servings

Ingredients

  • 10 ounces (283 grams) Snack Factory® Original Pretzel Crisps®
  • 1 cup (227 grams) butter
  • 1 cup (220 grams) light brown sugar
  • 15 ounces (425 grams) dark chocolate melting wafers such as Ghirardelli
  • 1 cup (150 grams) chopped salted cashews small pieces

Instructions

  • Preheat the oven to 350˚F (177˚C). Line a 12 x 18-inch (30 x 45- centimeter) rimmed baking sheet with aluminum foil and spray it with baking spray.
  • Place the pretzels in a single layer on the sheet. Keep them as close as possible, and it's fine if they overlap a bit. The reason you need them close is because, traditionally, this is made with saltine crackers or even graham crackers. Since the pretzels have spaces, it'll just help the toffee cover the whole layer. If you don't cover the pretzels completely, it's fine! Even with a little bit of coating, they're absolutely delicious.
  • Melt the butter and brown sugar in a small pot over medium-low heat, stirring occasionally so that the sugar doesn't burn. Allow the mixture to come to a boil for 5 minutes.
  • Remove the pot from the heat and carefully pour the mixture evenly over all the pretzels. It's hard to spread, so go slow so that you don't pour it all in the same place and run out!
  • Bake for 5 to 7 minutes.
  • In the microwave, heat the melting wafers in 30-second intervals, stirring after each interval, for 90 seconds, or until fully melted.
  • Remove the sheet from the oven and immediately pour the melted chocolate on top. With a knife or spatula, gently spread the chocolate over the entire surface of the toffee.
  • Sprinkle the cashews over the melted chocolate.
  • Allow the toffee bark to fully cool and set at room temperature for 3 to 4 hours.
  • Once fully cooled and set, break the toffee into pieces and serve.