Ingredients
Units
Scale
- 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