Ingredients
Scale
- 4 cups mini pretzels (or substitute saltine crackers)
- Nonstick cooking oil spray
- 1 cup unsalted butter
- ¼ tsp salt
- 1 cup light brown sugar, packed
- 2¼ cups semisweet chocolate chips (or chopped semisweet chocolate)
- 1 tsp vegetable oil or coconut oil
- 1 tbsp flaky sea salt (optional)
Instructions
- Prep your pan and pretzels
Start by preheating your oven to 375°F. Line a sheet pan with parchment or foil and give it a light spray with nonstick cooking oil. Arrange the pretzels in a flat, single layer, covering as much of the surface as you can. It doesn’t have to be perfect—little gaps are okay. - Make the toffee layer
In a medium heavy-bottom saucepan, melt the butter and brown sugar over medium-low heat, stirring occasionally. Once the mixture is smooth and combined, turn up the heat to medium-high and bring it to a boil. Let it bubble away for 3 minutes—don’t stir too much, just once or twice to keep it even.Pro tip: Use a timer for the boiling step. Three minutes can feel longer than it is, and you don’t want to overcook the toffee!
- Pour and bake
Carefully pour the hot toffee mixture over the pretzels, spreading it gently with a spatula. Don’t worry if it doesn’t cover everything—it’ll spread out in the oven. Bake the pan for 5 minutes, or until the toffee is bubbling and slightly darker in color. - Melt the chocolate
While the toffee is baking, melt your chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until smooth. Stir in the oil to give it that silky texture. - Combine the layers
Once the toffee is out of the oven, pour the melted chocolate over the top and spread it evenly with a spatula. Sprinkle with flaky sea salt if you’re using it—it adds such a nice touch! Let the whole thing cool at room temperature for 30 minutes, then transfer it to the fridge to set completely. - Break it up and enjoy
Once the chocolate is firm, lift the crack out of the pan and cut it into pieces. Don’t worry about uniform shapes—it’s supposed to look rustic!
Notes
To keep your pretzel crack fresh, store it in an airtight container in the refrigerator for up to a week. If you’re making it ahead for an event, you can freeze it for up to a month—just thaw in the fridge before serving. It’s best enjoyed chilled or at room temperature, but avoid letting it sit out for too long on a warm day, as the chocolate might soften.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert