I’m kind of slacking on the holiday baking.
When I was making a mess in the kitchen for the Great Food Blogger Cookie Swap, I had huge plans to make a few more batches to send the rest of my family.
I was way too ambitious since I ran out of sugar and butter.
Shouldn’t I have tins and Tupperware filled with freshly-baked cookies right now? What if friends come over unexpectedly? What if I need to send off a batch of cookies at the last minute?
Wait…that never happens. Plus, all of those cookies would be eaten. But only by me. And my roommates. I don’t think we need a few dozen cookies lying around.
When I was craving something salty and sweet, I had three requirements: included chocolate didn’t require an oven (or butter), and took less time to prepare than it does to preheat my oven.
Check. Check. Check! This turned out even better than I expected!
Salted Pretzel Toffee Bark
- 1 pkg. (8 squares) semi-sweet chocolate
- 1 pkg. (6 squares) white chocolate
- 10 pretzels, broken into pieces
- 4 T toffee bits
- 1 t salt
Line baking sheet with parchment paper. In a microwave bowl, melt semi-sweet chocolate and pour onto parchment paper. Freeze for 10 minutes. A few minutes before you are about to remove baking sheet, melt white chocolate in a microwave bowl. Pour white chocolate on top of the semi-sweet chocolate layer. Spread top layer into the bottom layer. While chocolate is still hot, sprinkle pretzel pieces, toffee bits, and salt evenly over white chocolate layer. Freeze for 20 minutes. Break into pieces and keep refrigerated.…