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,
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
- 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.
My one tip for this recipe is: after the
IF YOU LIKE PRETZEL CRACK, YOU’LL ENJOY THESE RECIPES TOO!
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Finally, please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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- 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
- 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.