PRETZEL CRACK
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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,
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
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.
PRETZEL CRACK
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Ingredients
- 5-6 ounces pretzels
- 1 cup butter no substitutes
- 1 cup brown sugar firmly packed
- 18 ounces semi-sweet 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I absolutely love this recipe! The sweet and salty combo with pretzels is unbeatable. It was a huge hit. The secret tips there made all the difference.
These are seriously addictive. Quick to prepare, easy to make, and my kids can’t stop eating them. I had to hide the jar!