Fireworks Pretzel Toffee Crunch Bark
Ingredients
Scale
- 2 bags (4 ounces each) Fireworks Berry Crème Pretzel Crisps
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- 8 ounces Ghirardelli Melting Wafers (dark or white*)
- ⅓ cup toffee bits
- Patriotic sprinkles
Chocolate tip: I made mine with white chocolate, and it was very sweet because the Pretzel Crisps already have a berry crème coating. If you prefer a more balanced flavor, use the dark chocolate melting wafers instead. You’ll still get plenty of sweetness while letting the berry and toffee flavors stand out.
Instructions
- Preheat the oven to 350°F. Line a baking sheet or 9×13-inch pan with parchment paper.
- Arrange the Pretzel Crisps in a single layer, covering the pan as much as possible.
- In a small saucepan over medium heat, melt the butter and brown sugar together. Bring to a gentle boil and cook for 3 minutes, stirring frequently.
- Pour the hot toffee evenly over the Pretzel Crisps. It doesn’t have to cover every pretzel completely.
- Bake for 4 to 5 minutes, until the toffee is bubbling.
- Remove from the oven and immediately sprinkle the melting wafers over the hot toffee. Let them sit for 2 to 3 minutes to soften, then spread into an even layer.
- Sprinkle with the toffee bits and a generous amount of patriotic sprinkles.
- Refrigerate for about 1 hour, or until completely firm. Break into pieces and serve.
Tip: Store the bark in an airtight container in the refrigerator to keep the chocolate firm and the Pretzel Crisps crunchy.
Notes
Makes: About 12 servings