Salted Chocolate Toffee Pretzel Bark

Here's one of the yummiest, easiest, quickest treats to make.  And if you're like me, it's likely that you'll already have everything on hand.  Apparently, there's been a very similar recipe around for quite awhile using saltine crackers.  I can't imagine!  The pretzels make this for me.

Now I don't have much of a sweet tooth, but it was hard for me to stay away from these!  I think it was the salty aspect of this treat.  These are absolutely delicious, and addictive!

SALTED CHOCOLATE TOFFEE PRETZEL BARK

About 8 oz (half of a 1# bag) mini pretzels, broken into smaller pieces, more or less, to cover the pan
1 cup (2 sticks) butter
1 cup packed light brown sugar
2 cups (one 12-oz bag) semi-sweet chocolate chips
Sea or kosher salt

Preheat the oven to 375.  Line an 11x17" rimmed baking sheet with aluminum foil or parchment paper (I then sprayed mine with Canola Oil cooking spray).  Cover the bottom of the pan in a layer of broken mini pretzels.  Set aside.  In a small or medium saucepan over medium heat, combine the butter and brown sugar.  When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring.  Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel with fuse together during baking).

Bake for 5 minutes.  Remove the pan from the oven and place the pan on a cooling rack.  Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt.  Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee.  Lightly sprinkle with salt.

Let the toffee cool completely at room temperature then refrigerate if needed to help the chocolate set up.  Break the toffee into pieces and try not to eat the whole batch.