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Christmas Butter Toffee Pretzels

Christmas butter toffee pretzels layer mini pretzels with buttery brown sugar toffee, semisweet chocolate, and festive sprinkles. Bake until the toffee bubbles, then chill until firm for a crisp, chocolate-topped treat that breaks into shareable pieces.
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Prep Time 15 minutes
Cook Time 10 minutes
standing and chilling 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Arrange the pretzels
  • 1 bag (10 oz) pretzel twists mini
Make the toffee
  • 1 cup butter unsalted
  • 1 cup brown sugar packed, light
  • 2 tbsp corn syrup light
  • 0.25 tsp salt kosher
Finish the pretzels
  • 1 bag (12 oz) chocolate chips semisweet
  • 2 tbsp sprinkles Christmas

Equipment

  • 1 10x15-inch rimmed baking sheet

Method
 

Arrange the pretzels
  1. Heat the oven to 350°F.
  2. Line a 10x15-inch rimmed baking sheet with parchment paper.
  3. Arrange the pretzels in a close, mostly single layer on the prepared baking sheet.
Make the toffee
  1. Combine the butter, brown sugar, corn syrup, and salt in a medium saucepan.
  2. Cook over medium heat, stirring constantly, until the mixture comes to a boil; boil for 3 minutes while continuing to stir.
  3. Pour the hot toffee evenly over the pretzels.
Finish the pretzels
  1. Bake for 5 to 7 minutes, until the toffee is bubbling across the pan.
  2. Remove the pan from the oven.
  3. Scatter the chocolate chips over the hot toffee.
  4. Let stand for 3 to 5 minutes until softened.
  5. Spread the softened chocolate into an even layer.
  6. Immediately add the sprinkles.
  7. Refrigerate for about 1 hour, until the chocolate and toffee are firm.
  8. Break into pieces.
  9. Serve.

Notes

For an even layer, pour the toffee across the pretzels as evenly as possible. Store in an airtight container in the refrigerator for up to 2 weeks; freeze for longer storage. For a dairy-free variation, use plant-based butter and dairy-free chocolate chips.