Five ingredients that are likely to be in your cupboards already and requiring only about 20 minutes of semi-attentive time.
Recipe:
Ingredients:
Mini Pretzels – as many as it takes to cover your pan
1 Cup (2 sticks) unsalted butter
1 Cup Light brown sugar, firmly packed
2 Cups, (1 12 ounce bag) chocolate chips
Sea Salt or Kosher Salt
Preheat the oven to 375 degrees F. Line an 11 x 17 jellyroll pan with aluminum foil or parchment paper and set aside. Cover the pan in a layer of mini pretzels. In a small saucepan over medium heat combine butter and sugar. When the mixture starts to gently simmer and bubble, stir for 3 minutes. Remove from heat and immediately pour over the pretzels. Be careful this is very hot! Place in oven and bake for 5 minutes.
Place the pan on a cooling rack, and immediately sprinkle chocolate chips evenly over the top. Wait for about 2 minutes, until the chocolate melts. Grab a spatula, and spread the chocolate over the toffee. Sprinkle with sea salt.
Let the toffee cool completely, and break it into pieces. (To speed up the cooling process, you can place the pan of toffee in the refrigerator or freezer.)
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