Pretzel Crack is rich, decadent, crunchy, and makes a great gift. This sweet and salty treat is an undeniable staple during the holiday season.
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I started making this recipe years ago after I saw it in a magazine or newspaper (I can’t remember which one.) That recipe called for using Saltine crackers instead of pretzels for the base. I have long since lost that original recipe. The ingredients were Saltine crackers, butter, brown sugar, chocolate chips, and I can’t remember if it called for nuts on top. Either way pecans, walnuts, or pistachios would be great on top.
PRETZEL CRACK
For my Pretzel Crack, I simply replaced the crackers with pretzels. In actuality, you can use any cracker or pretzel for the base. You can change it up and use
- Matzo
- Saltine crackers
- Butter crackers like Ritz or Toll House
- Oyster crackers
- Graham crackers
- Pretzels, any shape
As well, you can exchange semi-sweet chocolate chips for dark chocolate, milk chocolate, or white chocolate. I prefer semi-sweet or dark chocolate with very rich toffee. Those flavors really complement each other nicely.
MOST IMPORTANT
My one tip for this recipe is: after the butter melts, add the brown sugar to the butter and whisk to combine. After this mixture begins to bubble, start the timer. Boil it on medium-low heat for 3 MINUTES. Next, you’ll pour this mixture over the pretzels and bake. (Complete instructions below in the printable recipe card.)
IF YOU LIKE PRETZEL CRACK, YOU’LL ENJOY THESE RECIPES TOO!
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- Buckeye Chocolate Peanut Butter Truffle Spoons
- Peppermint Truffles
- Kentucky Bourbon Balls
- Kit Kat Truffles
- Raisin Peanut Clusters
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Finally, please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
PRETZEL CRACK
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Save To Your Recipe BoxIngredients
- 5-6 ounces *mini pretzels
- 1 cup butter no substitutes
- 1 cup brown sugar firmly packed
- 18 ounces chocolate chips this is 1 and ½ bags
- chopped nuts or course-ground salt optional
Instructions
- Heat the oven to 325°F. Line your rimmed baking sheet with aluminum foil or parchment paper.
- *I'm not sure how many cups it takes for the pretzels. Arrange the pretzels in a single layer on a rimmed half sheet pan (13x18x1-inch). The pretzels should touch each other in one single layer.
- Cook the butter and brown sugar in a medium saucepan (The mixture will bubble some so the sides of your pan needs to be at least 3-inches deep.) over medium-low heat until the sugar is melted and smooth. Stirring with a whisk slowly. When it begins to bubble, cook for 3 minutes while stirring.
- After the 3-minutes is up, pour the mixture slowly and evenly over the pretzels. Make sure all of the pretzels are covered in the sugar mixture.
- Place the toffee-covered pretzels in the oven and bake at 325°F for 15 minutes.
- After 15 minutes, remove from the oven and sprinkle chocolate morsels evenly over the top. Return to the oven until the chips begin to melt and lose their shape, about 1 minute. Remove and use an offset spatula, spread the melted chocolate evenly over the surface.
- Sprinkle nuts or salt over the chocolate before it hardens, if desired.
- Let stand until nearly set and firm. This time will depend on the temperature and humidity. You can refrigerate to speed the process.
- Break or cut into pieces. Store refrigerated in an airtight container.
Nutrition
Connie Zecchin says
oops, I think you line the pan BEFORE you put the pretzels in it….
Paula says
Oh def! Let me go look at that🤦♀️ Thank you!!
Allyssa says
Thank you so much for sharing this amazing pretzel crack recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Glenda says
I love this sweet and salty treat. Making it with pretzels is genius!
Bernice says
Such a classic recipe and so difficult to resist! There’s just enough time to whip up a batch or two before Christmas. One to keep and one to give away.
Jenni says
These are great! Everyone always loves these when I bring them to parties! Such a great recipe!