Pretzel Christmas Crack is the best holiday treat! This addictive combination of salty pretzels, rich toffee, and chocolate is sure to be a hit at any party or gathering.
Reasons You’ll Love This Recipe
- Easy to Make: This recipe has simple ingredients and comes together easily. The kids will love helping you break it all apart when its cooled.
- Sweet and Salty: Salty and sweet is my favorite combination! This pretzel crack delivers on that!
- Great for Gifting: This would be perfect for neighbor gifts during the holidays. You can also make homemade caramels, hot chocolate spoons and slow cooker cinnamon pecans for gifts.
What’s in Pretzel Christmas Crack?
If you love my original Christmas Crack made with saltine crackers, you’ve got to try this pretzel crack recipe! You only need 6 ingredients to make this addictive treat recipe. It’s crunchy, buttery and chocolaty! You can find the exact measurements below in the recipe card.
- Unsalted Butter: Cooks with the brown sugar to make the toffee layer.
- Dark Brown Sugar: Provides a deep, molasses-like sweetness.
- Salt: Enhances the flavor of the toffee.
- Crushed Pretzels: The crunchy, salty base that complements the sweetness perfectly.
- Semi-Sweet Chocolate Chips: Melts into a sweet topping that pairs deliciously with the pretzels and toffee. You can use milk chocolate if you prefer.
- Flaky Sea Salt: A finishing touch that boosts the flavor.
How to Make Pretzel Christmas Crack
Pretzel crack or “pretzel toffee” is so easy to make and even easier to eat! Make a double batch because this stuff goes quickly! Here’s how simple it is to whip up.
- Toffee: Preheat the oven to 400 degrees Fahrenheit. Line a 10×15×1 inch baking sheet with aluminum foil and spray with pan spray. Whisk together the butter, brown sugar, and table salt in a saucepan over medium-high heat, and let it boil for 4-5 minutes to make the toffee mixture. The toffee needs to reach 270-290ºF.
- Add Pretzels: Stir the pretzels into the toffee mixture.
- Bake: Pour the toffee mixture onto the prepared baking sheet. Spread out the pretzels as evenly as possible, but it’s alright if it’s not very even. Bake for 5 minutes.
- Add Chocolate: Remove the baking sheet from the oven, immediately sprinkle the chocolate chips evenly over the toffee and let it sit for about 2 minutes until all the chocolate has melted.
- Spread: Spread the melted chocolate over the pretzels and toffee.
- Cool & Enjoy! Sprinkle with flakey sea salt. Let it cool completely before cracking into pieces and serving.
Christmas Crack with Pretzel Tips
Christmas crack recipes are usually quick and simple to make. After making this several times, I’ve picked up some helpful tips to make sure your treat turns out perfect every time!
- Type of Pretzels: You can use any shape of crisp pretzel for this recipe! I had pretzel sticks on hand, but many people prefer the traditional pretzel twists for their pretzel Christmas crack.
- Crush the Pretzels: Place a few handfuls of pretzels in a ziplock bag and crush them with a rolling pin to your preferred size. I like a mix of larger chunks and tiny pieces, but it’s up to you. Measure 2 cups after crushing.
- Salted Butter: If you choose to use salted butter instead of unsalted, omit the ¼ teaspoon of salt or reduce it to just a pinch.
- Line the Baking Sheet: Be sure to line the baking sheet with foil, or parchment paper. Be sure it has an overhang of about an inch all around the pan. This will make removing your pretzel Christmas crack from the oven so much easier!
- Using a Candy Thermometer: You don’t necessarily need a candy thermometer for this recipe, but if you want to be extra sure to cook your toffee long enough, go ahead and grab one. The toffee needs to reach 270-290ºF. It should darken in color and thicken up! I found about 4-5 minutes of boiling to be adequate for me.
- Melting the Chocolate: If your chocolate chips don’t melt once you put them on the caramel, you can pop the pan back in the oven for a minute or so to help it finish melting. Don’t let them get too hot, or they will seize and burn instead of melt!
How to Store Leftover Pretzel Toffee Bark
Christmas pretzel toffee is perfect for making ahead since it’s easy to store and stays tasty for days.
- At Room Temperature: Store pretzel Christmas crack in an airtight container or ziplock bag for up to 5 days at room temperature. Keep it in a cooler location so the chocolate doesn’t melt.
- Fridge: Alternatively, you may store it in an airtight container in the fridge for about 2 weeks.
- Freezer: To freeze, store it in an airtight container in single layers with parchment paper between the layers to prevent the pieces from freezing together. Freeze for up to 3 months. Thaw at room temperature for an hour or so.
More Amazing “Crack” Recipes
If you’re like me and can’t get enough of that signature sweet and salty flavor of “crack” recipes, here are some more that you’ll love!
Pretzel Christmas Crack
Pretzel Christmas Crack is the best holiday treat! This addictive combination of salty pretzels, rich toffee and chocolate is sure to be a hit at any party or gathering.
Servings 16 servings
Calories 323kcal
Ingredients
- 1 cup unsalted butter
- 1 cup packed dark brown sugar
- ¼ teaspoon salt
- 2 cups crushed pretzels
- 2 cups semi-sweet chocolate chips
- flakey sea salt, for topping
Instructions
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Preheat the oven to 400 degrees Fahrenheit. Line a 10×15×1 inch baking sheet with aluminum foil and spray with pan spray.
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Whisk together the butter, brown sugar, and salt in a saucepan over medium-high heat, and let it boil for 4-5 minutes to make the toffee mixture.
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Stir the pretzels into the toffee mixture and pour it onto the prepared baking sheet. Spread out the pretzels as evenly as possible, but it's alright if it’s not very even. Bake for 5 minutes.
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Remove the baking sheet from the oven, immediately sprinkle the chocolate chips evenly over the toffee with chocolate chips, and let it sit for about 2 minutes until all the chocolate has melted.
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Spread the chocolate over the pretzels and toffee and sprinkle with flakey sea salt. Let it cool completely before cracking into pieces and serving.
Nutrition
Calories: 323kcal | Carbohydrates: 33g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 168mg | Potassium: 172mg | Fiber: 2g | Sugar: 22g | Vitamin A: 366IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 2mg
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