My toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. —Barbara Estabrook, Rhinelander, Wisconsin
- 2 teaspoons plus 1 cup butter, divided
- 2/3 cup honey-roasted peanuts, coarsely chopped
- 1/2 cup miniature pretzels, coarsely chopped
- 1 cup sugar
- 2 tablespoons water
- 2 tablespoons honey
- 1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips
- Sea salt, optional
- Line bottom of a greased 9-in. square baking pan with foil; grease foil with 2 teaspoons butter. Sprinkle peanuts and pretzels onto foil.
- In a large heavy saucepan, combine sugar, water, honey and remaining butter; bring to a boil over medium-high heat, stirring constantly. Cook 4 minutes without stirring. Stirring constantly, cook 2-3 minutes longer or until mixture is caramel-colored (a candy thermometer should read 300° for hard-crack stage). Remove from heat. Immediately pour over peanuts and pretzels.
- Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly. If desired, sprinkle with salt. Cool 15 minutes at room temperature. Refrigerate until set, about 30 minutes.
- Break toffee into pieces. Store between layers of waxed paper in an airtight container. Yield: 1-1/2 pounds.
Originally published as Peanut Pretzel Toffee Bark in Country Woman October/November 2015
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