Pretzel Cracker Toffee
with Chocolate Drizzle

Pretzel Cracker Toffee with Chocolate Drizzle

Prep Time: 10 minutes |  Bake Time: 10 minutes

Ingredients

  • 35–40 La Gruta Del Sol Crackers
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup mini pretzels or broken pretzel twists
  • ½–¾ cup semi-sweet chocolate chips (for drizzle)
  • Optional: sea salt flakes for finishing

Directions

  • Preheat oven to 375°F (190°C).
  • Line a 10×15 rimmed baking sheet with foil or parchment; lightly grease.
  • Lay La Gruta Del Sol Crackers in a single, tight layer.
  • In a saucepan over medium heat, melt the butter. Stir in the brown sugar until blended and bubbling.
  • Boil gently for 2–3 minutes, stirring occasionally, until it thickens slightly.
  • Pour immediately and evenly over crackers; spread to coat.
  • Quickly sprinkle pretzel pieces on top of the hot toffee and press lightly.
  • Bake for 5 minutes, until the toffee is bubbling and golden.
  • Let the pan sit 10 minutes at room temp, then refrigerate for 30–45 minutes until firm.
  • Melt chocolate chips in a microwave-safe bowl (20-second intervals, stirring).
  • Use a spoon or piping bag to drizzle over the cooled toffee.
  • Sprinkle with sea salt flakes if desired.
  • Chill again for 10–15 minutes until set.
  • Once firm, break or cut into pieces and enjoy!

Storage:

  • Room temp: up to 1 week (airtight container)
  • Fridge: 2–3 weeks

  • Freezer: up to 2 months (layer with parchment)