There are a lot of things (especially sweets) that Chris will eat and enjoy, but one thing that tops them all is toffee. Especially around the holidays. Not so much because it is the holidays, but more because you tend to find more options with different stores (Trader Joes for example) that bring out these specialties around November and December. I am also always on the lookout for good toffee recipes.
My mom used to make toffee, caramels, hard candy, divinity, and many other types of candies during the holidays. Often they were as gifts to friends, teachers, especially since we could not afford to purchase gifts, this was her way to share with others. I, however, do not have her toffee recipe, and well Chris is picky. So this one looked easy enough, and these days I need easy (I am 39 weeks preggers today)!
I will say it is super sweet – if you make it, add more pretzels for a better salty/sweet mixture!
Salty Sweet White and Dark Chocolate Toffee Bark
14 ounces dark chocolate
¾ cup broken pretzel pieces
¾ cup Heath toffee pieces
8 ounces white chocolate
1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate in the microwave and stir until smooth. Stir in ½ cup of the pretzel pieces and ½ cup of the toffee pieces saving the rest for later. Spread the mixture on the prepared baking sheet. Refrigerate for a minimum of 30 minutes.
3. Melt the white chocolate and stir until smooth (just like the dark chocolate). Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle the remaining pretzel and toffee bits and press them gently into the white chocolate. Return the pan to the refrigerator for an hour.
4. Cut or break the bark into pieces and eat up (or share if you’re nice).
I can be very salty — you know in that sassy kind of way. Yet, I also have a sweet side. Maybe that is why I am so into things salty and sweet. Take brunch for example, while we do not do it often, there are times when I want to order a sweet dish like french toast or pancakes, and pair it with an egg dish and then split it with Chris. Then I want it on the same plate and so a little bit of the syrup oozes into the eggs and bacon. Why not, right?
Recently we found this easy peasy recipe for Chocolate Peanut Butter Pretzel Squares. All good salty and sweet things combined. A nice treat or snack that hits the spot.
Crust 1 1/2 cups flour
3/4 cup ground pretzels (measure only after grinding them) 1/3 cup confectioners’ sugar 1/2 cup melted unsalted butter
Filling 2 cups chocolate chips (we used semisweet)
1 cup creamy peanut butter
1 cup chopped pretzels to sprinkle on top
1) Preheat the oven to 350°F. Line a 9″ x 13″ baking pan with parchment paper. Use enough paper to line the sides for removing later.
2) To make the crust, combine the flour, ground pretzels, and sugar. Mix with your hands. Add the melted butter and mix again until you have a dough.
3) Press the dough into the pan and bake for 12 minutes.
4) To make the filling, melt the chocolate chips in a double broiler. Stir in the creamy peanut butter until completely mixed. Pour the filling over the crust.
5) Sprinkle chopped pretzels on top.
6) Cool in the freezer for about an hour. Remove from the pan by lifting the parchment paper. Slice into your preferred size. Serve cold for best result.