Toffee Pretzel Bark
75 comments » 
I absolutely love chocolate bark, and make peppermint bark religiously every year around the holidays. It just wouldn’t be Christmas without it, and I eat it like Santa’s ability to deliver presents on Christmas Eve depends on it. Amazingly though, that’s the only type of bark I have ever made. Which seems to be sheer insanity, because if peppermint bark is unbelievably good at Christmastime, wouldn’t other types of bark be fantastic all the other months of the year? The answer is a resounding YES! The exquisite Lindt chocolate book that was included in my big basket of chocolate goodness from my Chief Culinary Consultant has a number of different recipes for bark that I can’t wait to try (the cranberry-pistachio white chocolate bark sounds fabulous and reminds me of my popular Cranberry-White Chocolate Almond Biscotti). In the meantime, however, this toffee pretzel recipe has been calling to me since I first laid eyes on it.
I am a huge sucker for the sweet/salty combination (pure culinary genius, if you ask me) and this toffee pretzel bark plays right into my weakness. A nice thick layer of dark chocolate with pretzels and toffee pieces mixed in, and then topped with a thinner layer of white chocolate and more pretzels and toffee pieces pressed on top. I would love to try this with peanut butter chips in place of the toffee pieces. Chocolate, pretzels and peanut butter? Money, for sure. That’s the great thing about bark – it’s totally adaptable and you can mix in pretty much whatever your heart desires!
Do you have a favorite bark recipe?
More sweet/salty deliciousness:
Peanut Butter and Jelly Bars
Chocolate Chip & Pretzel Cookie Bars
Toffee Pretzel Bark
Yield: About 1½ lbs. of bark
Prep Time: 20 minutes (active), 1 hour (inactive)
Total Time: 20 minutes
Ingredients:
14 ounces dark chocolate, finely chopped
¾ cup broken pretzel pieces, divided
¾ cup Heath toffee pieces, divided
7 ounces white chocolate, finely choppedDirections:
1. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in ½ cup of the pretzel pieces and ½ cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes.
3. Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces and toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.
4. Use a sharp knife to cut the bark into pieces. (I usually just press the tip of the knife into the bark and let it break into pieces/shards.) Store in the refrigerator in an airtight container.
(Recipe adapted from My Kitchen Addiction)
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Yum! This candy looks so scrumptious!! I want it NOW!
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So simple but I am sure it tastes amazing. I will definitely be testing this recipe out soon.
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This looks great! I like the use of pretzels in the bark for the saltiness. A babysitter who once worked for us used to make an amazing bark for the holidays. I’ve tried to get that recipe out of her, but she won’t share for some reason. Thanks for sharing this one!
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Ooohhh…this looks good!! I love the chocolate/pretzel combo, it’s one of my favorites!!
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I absolutely love toffee!!! that and pretzels together in a bark sound amazing….I must make this!
thanks for sharing
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I make lots of different types of bark too. This looks so good! I’m excited to try it!
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Your bark turned out really nice! So glad you enjoyed it!
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Sweet and salty. I love it!
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I am a big sucker for any sweet/salty combination, too…this bark looks wonderful!
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WOW, this looks amazing! I have everything on hand to make this. Going to make today .
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I’m making this!!
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Whoa those look good! I Love chocolate and pretzel and you threw in toffee and white chocolate that is bringing it to the next level!
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YUM! I am also excited you shared your link for peppermint bark, I have been wanting to try a recipe like this around christmas for years…
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now this looks awesome… may have to make this one over the weekend
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Wow these look dangerously delicious!
Super Yummy!
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I knew I needed to make this even before I read the recipe! Looks incredible!
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i HAVE to make this. like this weekend.
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Ooh, yum. I’ve SO been loving toffee lately. Just put some in some ccc’s yesterday! Oh, I put some in fudge once too, with pecans and it was sooo good. I’ll have to try this bark.
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My boyfriend’s sister always makes toffee bars and it is disgusting how many of them I can eat! Especially the white chocolate ones. I will have to tell her to try pretzels! xxSAS
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oh dear….they look divine!
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OMG are you kidding me, chocolate covered pretzels are my husbands fav’s! I’m so running to the store right now to make them, going to use peanut butter instead of toffee. Huge peanut butter fans, Have you ever had potato chip bark from munsions? Wow a wonderful sweet salty combo.
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Oh my – this looks beyond delicious!
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Just whipped me up a batch, sooooo yummy and sooooo easy!!!!
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I’m a big fan of the sweet/salty combination too! Looks delicious!!
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I too am a sweet and salty lover! My Almond Joy bark is my favorite!
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I looove the sweet/salty combination. Definitely have to try these!
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Oh. My. I think I’m in love. Definitely going to have to give this one a go!!
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What a tasty treat that seem to be. Mmmmm! Would go great with a nice cup of espresso
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I looovvvvve toffee bark! I’ve made peppermint bark, but have never tried making this. Thanks for the recipe!
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The sweet and salty must produce quite a taste, one that I would like to try.
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YUM! This looks soooo decadent and delicious!!
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Yum yum! I love the combination of chocolate and pretzels! This is making my mouth water just reading about it.
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This looks so excellent. I make Peppermint Bark every winter too – I give it as gifts. It is, in fact, requested. People send me tins a few weeks earlier expecting them to be filled. Last year I also made a version of Ina Garten’s French Dried Fruit and Pistachio (I know that isn’t the name but that is what it was) Bark and it was a hit too.
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That is some mighty tasty looking chocolate bark! crunch!
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This looks delicious! Love salty and sweet together.
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Wow…these look delicious!
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mmmm… adding this to my roundup on restlesschipolte for today. All my favorite flavors!
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Cannot wait to try it , it looks really yummy, can I have one?
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I thought the peanut butter chips got lost in the bark. We really didn’t notice them except maybe the ones on top. I used milk chocolate since the husband doesn’t like dark. Very good though, will definately make again and use the toffee instead.
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Pattycakes from home on January 5th, 2012 at 9:12 am
I put 1 tbl. spoon of creamy peanut butter in the chocolate and the peanut butter chips. it works great and is to die for.
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I am making this as I type and am so excited for the finished product! I like peppermint, just not enough to make a whole pan of peppermint bark, this is definitely more my style. Thanks for sharing!
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Man that is scrumptious. Is there a way you think to make it in a sugar free batch for those who enjoy sweets but can’t because of their blood sugar? If there is a way, could someone come up with it and let me know? Thank you….
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I love salty and sweet combinations. Glad this recipe looks easy!!
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Just made a batch…excellent!!
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This looked so good so I made a batch this weekend for give-aways at my office and it was a hit. Though mine didn’t look as pretty as the picture, it really didn’t matter since everyone loved it!
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I am making this for this weekend. So easy but looks so great. Thanks for the inspiration.
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What kind of white chocolate did you use? The white almond bark?
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Michelle on December 9th, 2011 at 4:37 pm
Hi LeAnna, I used Ghiradelli white chocolate – the baking bar that you find in the baking aisle (they’re sold in 4-oz sizes).
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Made this last night for an office Christmas party. Super easy to make, and super delicious. Thanks!
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What size baking sheet did you use? These look terrific!!
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Michelle on November 13th, 2012 at 1:43 pm
Hi Denise, I used a regular cookie sheet, although I just spread the chocolate out to an even layer, but it didn’t take up the entire sheet.
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Does this have to be refrigerated after it’s all made? I’m sending it to my husband on the deployment and it will be a little while till it arrives to him.
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Michelle on November 20th, 2012 at 12:03 pm
Hi Becky, You could refrigerate it just to get it to set up faster, but you do not need to refrigerate and could definitely ship it over to your husband. It might get soft depending on temperatures, but should be okay. Thank you to your husband, and to your family.
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where can i find the heath toffee pieces
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Michelle on December 2nd, 2012 at 10:59 am
Hi Audrey, You can buy them in the grocery store, where all of the chocolate chips are found.
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Hello, I wanted to know how far in advance can you make these different barks. How long will they keep. Thanks
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Michelle on December 6th, 2012 at 12:18 am
Hi Pam, You could make this about 2 weeks in advance. It should keep that long in an airtight container in the refrigerator.
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constantly i used to read smaller articles that as well clear their motive, and that
is also happening with this post which I am reading at this
time.
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