I like to challenge myself. I mean clearly since I’ve chosen to be a writer and try to break into Hollywood. Now that’s a challenge.
But sometimes I like challenges that I feel like I am much more able to accomplish. Things that are under my control. It keeps my brain and my body going to be challenged and it’s a very rewarding feeling to complete a challenge no matter how big or small.
Like upping the speed or resistance on the elliptical or trying a new workout DVD. Sure, there are moments when I think I won’t be able to finish, but then I do, and I feel ah-mazing! I pushed through something I thought I might not be able to, and that shows me how strong I really am.
Then there are the batters I whip up by hand. Unless I absolutely positively have to bring out the hand or stand mixer, it is by sheer force of will that I beat butter and sugar into shape. I even whipped cream by hand recently. There were definitely a few moments when it seemed unlikely the soupy cream would turn into fluffy, luscious whipped cream but it did and it was amazing. What’s next? Egg whites???
I have even challenged myself to write a screenplay in 30 days and done it. I probably couldn’t write a novel in the same time span, but a screenplay is a bit easier for me to write. Now selling it in 30 days, that is another story.
Do you like to challenge yourself? How do you challenge yourself?
It is definitely a challenge not to eat all of this Sweet and Salty Toffee Bark because it is crazy addictively good. And it’s so easy to make and gluten free since I used gluten free pretzels which are definitely as good as the real thing.
The goo of the toffee. The crunch of the pretzels and potato chips. The snap of the chocolate. The pop of color from the sprinkles. This is the ultimate snack or dessert. It is perfect to whip up as a last minute gift or party treat because it makes a bunch. This is one challenge you have to take on!Print
- 3 cups pretzels (gluten free, if necessary)
- 3 cups plain potato chips
- 1 ¼ cups packed dark brown sugar
- ¾ cup granulated sugar
- 2 tablespoons pure maple syrup (not the fake stuff)
- 2 sticks unsalted butter, room temperature
- 12 ounces white chocolate chips
- 12 ounces dark chocolate or carob chips
- 2 tablespoons vegetable shortening, divided
- Brightly colored sprinkles
- Preheat oven to 350 degrees F. Line a baking sheet with foil. Spread pretzels and chips on foil.
- In a medium saucepan, bring sugars, syrup, and butter to a boil over medium heat, stirring frequently. Boil for 2 minutes while stirring. Immediately and carefully pour over pretzels and chips on the prepared baking sheet. Bake for 10 minutes.
- After the tray comes out of the oven, allow to cool briefly while you melt the chocolate. Place white chocolate chips and 1 tablespoon of shortening in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until fully melted. Set aside while you repeat the process with the dark chocolate or carob chips and the remaining tablespoon of shortening.
- Swirl both white and carob/dark chocolate on the pretzel and potato chip base, ensuring to leave streaks of both chocolates. Sprinkle with sprinkles of your choice and allow to set for at least two hours at room temperature. Break into pieces and serve. Toffee bark may be stored in an air tight container for up to 1 week.
Additional cooling time is necessary
Recipe adapted from The Cookies and Cups Cookbook via Brown Eyed Baker
Don’t forget to check out the other Sunday Supper dishes! Thanks to Caroline from Caroline’s Cooking for hosting!
- 3 Ingredient Citrus Salad by Wholistic Woman
- Caprese Dip by The Freshman Cook
- Easy Persimmon Appetizer with Minted Mascarpone by Caroline’s Cooking
- Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
- Mom’s Cheese Ball by Grumpy’s Honeybunch
- Mushroom Pate by Simple and Savory
- Boozy Slow Cooker Hot Cocoa by Cricket’s Confections
- Cranberry Cocktails 3 Ways by Monica’s Table
- Sparkling Pamplemousse by Books n’ Cooks
- Candy Cane Fudge by Hezzi-D’s Books and Cooks
- Easy Lemon Bundt Cake by That Skinny Chick Can Bake
- Pumpkin Nutella Cookie Bars by Take A Bite Out of Boca
- Sweet and Salty Toffee Bark by Pies and Plots
- Cheese Ball Pops by Palatable Pastime
- Cranberry Bacon Jam Crostini by Life Tastes Good
- Cranberry Bratwurst Bites in Cranberry Jezebel Sauce by Turnips 2 Tangerines
- Healthier Sausage Crescent Bites by Momma’s Meals
- Hoisin Beef Purses by Cindy’s Recipes and Writings
- Jalapeno Potato Poppers by Mindy’s Cooking Obsession
- Spicy Sausage Tarts by A Mind “Full” Mom
- St. Louis Ravioli by Bottom Left of the Mitten
- Tuna Salad Deviled Eggs by Food Lust People Love
- Loaded Pizza Stew by Cosmopolitan Cornbread
- Roast Chicken with Scallions and Mushrooms by Asian In America
- Simple Christmas Pizza by Cooking Chat
- Stuffed Turkey Cutlets by Sunday Supper Movement
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