Vegan Salted Pretzel Toffee
Let’s talk holiday desserts!
If you’re from the U.S., I guarantee you’ve tried or at least heard of the famous “Christmas Crack” lol. While the name is interesting, it all makes sense as the dessert is so good. Bonus, it’s so easy and the options are endless in terms of flavors. You can even switch up the base and opt for flat baked pretzels!
Why is it so good?
Homemade toffee bark is literally made with just a handful of ingredients and takes minute to throw together. This version features the staple ingredients, but is made dairy free, and I put a fun modern spin on it by using pretzels and flak salt! The combination of the pretzels and salt truly elevate this classic dessert.
What’s also great about this dessert? You can also throw it on saltines, matzoh, or even graham crackers! I’ve also seen people throw mint candies on top and countless other approaches. The final result is something that’s salty, sweet, and everything you need in a holiday treat!
It’s quick, easy, affordable, mine features sugar free chocolate and flat pretzels, the flake salt further enhances the chocolate flavor, you could throw in various extracts, you can top it with nuts, it can easily be made in bulk, perfect as a holiday gift, features vegan butter, you can use coconut sugar if desired, it’s classic, and honestly, so good you could make it year round and nobody would judge you!
If you’re searching for holiday desserts that are so seamless, you have to try my take on the classic Salted Pretzel Toffee!
Why this recipe is great:
Quick
Easy
Affordable
Salty
Sweet
Crunchy
Can easily be made in bulk
Perfect for the holidays
Vegan Salted Pretzel Toffee
- Total Time: 20 mins
- Yield: Serves 6 - 8 1x
Ingredients
- 1 bag flat pretzels, unsalted
- 1 cup vegan butter
- 1 cup brown sugar
- big pinch of sea salt (optional)
- 1/2 teaspoon vanilla extract (optional)
- 1 bag Lily’s Sweets Stevia Sweetened Dark Chocolate Chips
- Flake salt
Instructions
- Preheat the oven to 350.
- Line a rimmed baking sheet with wax, parchment making sure it goes up and over the edges.
- Line the bottom of the sheet with pretzels. They don’t have to be perfect and can overlap.
- In a sauce pan heavy duty saucepan, melt the vegan butter.
- Now add the brown sugar and cook over low/medium heat, stirring, until the butter is melted and the sugar is well combined. If you don’t mix enough the toffee will be grainy. Allow the mixture to boil. Boil for 3 minutes, stirring constantly to prevent burning.
- Remove from heat, add the salt and vanilla, and pour over the pretzels. Working quickly with a spatula spread the caramel over the pretzels in an even layer.
- Place the pan in the oven and bake for 8-10 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while.
- Remove from oven and immediately cover with 1/2 the sugar free chocolate chips. Let stand for 2-3 minutes, then spread with a spatula. Melt the remaining chocolate slowly in the microwave. Heat for 1 minute and stop every 15 seconds to combine to prevent burning. Pour over the pretzels and spread evenly.
- Sprinkle with flake salt
- Let cool completely, and break into bark. Store in an airtight container until ready to serve. It should keep well for about one week.
- Prep Time: 10 mins
- Cook Time: 10 mins
