Crack Toffee Bark

By Dolphl1970

Ingredients

• 2 cups pretzels broken into small pieces
• 2 cups pieces of peanut butter cups
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 tsp corn syrup
• 1 cup butter (or Earth Balance)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 24 oz. semi sweet chocolate chips (tempered if you would like)

Preparation

Step 1

Line a large baking sheet with greased parchment paper. Disperse pretzel pieces and peanut butter cup pieces into a square area.

In a heavy saucepan, gently heat butter until melted. Mix sugars and corn syrup in a separate bowl. Add this mixture to the saucepan when butter has melted. Add 2 tbsp water, and stir with wooden spoon or plastic spatula until sugars have dissolved completely. Raise heat to medium high, and clip a candy thermometer to the side of the pot. Stir constantly to make sure the butter and sugars do not separate, and continue to scrap down the sides of the pot so the sugar does not crystalize. Once the temperature reaches 260, lower the heat and continue cooking and stirring until the temperature reaches 300. Remove from heat immediately, and add vanilla and salt. Stir in, and pour toffee over the pretzels and peanut butter cups and spread.

If you’re having trouble spreading it thin, you can pop it in the oven for a few minutes at 400 degrees. Be careful not to let it burn!

Let cool completely until hardened.

Temper chocolate, or just melt over a double boiler. Spread half of it over the top of the toffee/pretzel/peanut butter cup mixture.

Let set, and cover with greased parchment paper. Place a cutting board on top and grab hold of the cookie sheet. Carefully flip. Peel the parchment paper off of the bottom of the toffee (which will now be facing up). Spread the remainder of chocolate, and let set.

Break into pieces and keep in an airtight container in the fridge for 7-10 days.