If you’ve followed my blog for pretty much any amount of time, then you know how I feel about Christmas Crack. If you don’t know how I feel about it, I’ll tell you: I want to marry it.
This recipe is a play on that recipe- but using pretzels instead of saltine crackers. Sounds delicious, right? Even crunchier.
Here’s what it is: A layer of pretzels. A layer of butter toffee. A layer of chocolate. A layer of salted almonds.
How could that possibly be bad, right?
It’s pretty. It’s festive. It is quick and easy to make. It’s addictive. It travels easily. It’s the perfect thing to bring to a Superbowl party.
Hope you enjoy!
About 4 cups of pretzels, broken up with hands, maybe a bit more. Enough to cover up the bottom of a jelly roll pan.
1 cup butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
1 cup of roasted, salted almonds, smashed
Preheat the oven to 350°. Spray a jelly roll pan with non-stick spray, and line it with a foil or parchment paper sling. Spray the parchment or foil with cooking spray as well.
Line the bottom of the pan with crushed pretzels. It should look like this:
In a saucepan over medium heat, melt the butter and brown sugar and bring to a rolling boil. A rolling boil looks like this:
Pour the mixture over the top of the pretzels. It’s okay if it doesn’t cover everything evenly, it will spread in the oven. It should look like this:
Place in the oven and cook for 5 minutes, or more, until it is bubbling all over. When it looks like this, it’s ready to come out:
Remove from the oven and let it sit for one minute. Sprinkle chocolate chips evenly over the top and let them sit for a couple of minutes until they are shiny and melty. Then, spread them out evenly over the top of the toffee/pretzel.
Sprinkle with the chopped almonds. Cool to room temperature, and then place the pan in the refrigerator to harden.
Once it has hardened completely, remove the foil sling and cut it into triangles. Store in an airtight container on the refrigerator up to a week.