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Sweet and Salty Toffee Bark


  • Total Time: 30 minutes

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Spread pretzels and chips on foil.
  2. 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.
  3. 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.
  4. 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.

Notes

Additional cooling time is necessary

Recipe adapted from The Cookies and Cups Cookbook via Brown Eyed Baker

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes