Chocolate Peanut Pretzel Toffee Bark

This Chocolate Peanut Pretzel Toffee Bark is a holiday must-make! With layers of buttery toffee, rich chocolate, and crunchy toppings, it’s the perfect balance of salty and sweet. Great for cookie trays, homemade gifts, or just a delicious treat to enjoy at home. Easy to customize, this recipe will be a new favorite!

Course Dessert, Snack

Cuisine American

Keyword bark, christmas, holiday, toffee

Prep Time 1

Cook Time 13

Setting Time 20

Servings

Calories 511kcal

Ingredients

40 saltine crackers about 1 sleeve
3/4 cup unsalted butter cubed
3/4 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup cocktail peanuts roughly chopped
1 cup pretzel sticks broken into pieces
3/4 cup red and green M&M's

Instructions

Begin by preheating your oven to 350 degrees F. Line a 15x10x1-inch baking sheet with aluminum foil, ensuring it covers the edges. Lightly grease the foil with nonstick spray or butter.
Arrange the saltine crackers in a single layer on the prepared pan. Set aside.
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and kosher salt, then bring the mixture to a boil. Continue cooking, stirring constantly, until the sugar has completely dissolved, about 2-3 minutes. Remove from heat and stir in the vanilla extract.
Carefully pour the hot toffee mixture over the saltines, using a spatula to spread it evenly across all the crackers.
Transfer the pan to the oven and bake for 8-10 minutes or until the toffee is bubbling.
Remove the pan from the oven, and immediately sprinkle the semisweet and milk chocolate chips over the hot toffee. Let them sit for about 2 minutes to soften, then use a spatula to spread the melted chocolate evenly over the top.
Sprinkle the chopped peanuts, broken pretzel sticks, and M&M's evenly over the chocolate layer. Gently shake the pan or press the toppings lightly to help them adhere.
Allow the toffee to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for about 1 hour or until fully set.
Once hardened, break the toffee into irregular pieces. Store in an airtight container at room temperature or in the fridge for longer shelf life.

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