Toffee Pretzel Bark

from 20 votes

If you love Saltine Cracker Toffee, you won’t want to miss this quick-fix recipe for Toffee Pretzel Bark starring crunchy pretzel rods, a 5-minute toffee topping, melted chocolate and the sprinkles of your choice.

A top down view of pretzel bark broken into pieces on a white marble background

Sweet-meets-salty dessert lovers won’t want to miss this latest creation, which is a culinary cousin of the one and only Saltine Cracker Toffee… an Internet sensation! I’ve swapped out the Saltines for an even crunchier alternative, pretzel rods. The result is a quick-fix dessert that can be made ahead, is great for gifting and easy to customize for any occasion with your choice of sprinkles.

And don’t miss my Oyster Cracker Toffee Bark!

A close up view of pretzel bark cut into pieces

How to Make Toffee-Covered Pretzels

Only six simple ingredients separate you from Toffee Pretzel Bark bliss:

  • Pretzel rods
  • Unsalted butter
  • Brown sugar
  • Chocolate chips
  • Coconut oil
  • Sprinkles

The toffee component is made with the butter and brown sugar, which is whisked together and boiled for a few quick minutes before being poured atop the pretzels and then popped into the oven.

A foil-lined baking sheet containing pretzel rods topped with toffee

I contemplated many pretzel shapes and narrowed it down to pretzel rods or pretzel thins. Either pairs well on the flavor front with the toffee and chocolate, but the rods definitely up the visual appeal and maximize the crunch.

A foil-lined baking sheet containing pretzel bark topped with chocolate and sprinkles

How to Store Toffee

Toffee can be stored at room temperature in a cool, dry place, but to really maximize its shelf life, the fridge or freezer is the best spot. For easy snacking, only store the toffee in the freezer if you’ve broken it into pieces. The sugar layer will freeze solid, which means even your sharpest knife just won’t cut it (literally!).

A hand holding a piece of pretzel bark topped with rainbow sprinkles
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Toffee Pretzel Bark

If you love Saltine Cracker Toffee, you won't want to miss this quick-fix recipe for Toffee Pretzel Bark starring crunchy pretzel rods, a 5-minute toffee topping, melted chocolate and the sprinkles of your choice.
Author: Kelly Senyei
4.80 from 20 votes
A hand holding a piece of pretzel bark topped with rainbow sprinkles
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 servings


  • 22 pretzel rods (See Kelly's Notes)
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar
  • 1 1/4 cups semisweet chocolate chips
  • 1 Tablespoon coconut oil (See Kelly's Notes)
  • Sprinkles


  • Preheat the oven to 400°F. Line a quarter baking sheet or 13×9-inch baking pan with foil.
  • Arrange the pretzel rods in a single layer on the baking sheet.
  • Melt the butter in a small saucepot set over medium-high heat then whisk in the brown sugar until well-combined. Bring the mixture to a boil and cook, undisturbed, for 3 minutes. Pour the caramel atop the pretzels, spreading it into an even layer.
  • Bake the pretzel toffee for 5 minutes then remove it from the oven and let it cool for 5 minutes. While it is cooling, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each increment, until smooth.
  • Pour the chocolate atop the caramel then use a spatula to spread it in an even layer. While the chocolate is still wet, top it with sprinkles then let the toffee cool completely, about 30 minutes. (Alternately, place the baking sheet in the freezer for 15 minutes until the chocolate is set.)
  • Break the toffee into pieces and serve.

Kelly's Notes:

  • Depending on the edges (sloped or straight) of your 13×9-inch baking pan, you may need to use additional pretzel rods.
  • The coconut oil helps the chocolate set firm. You can omit it and then pop the bark in the fridge or freezer to speed up the cooling/setting process.


Calories: 342kcal, Carbohydrates: 30g, Protein: 2g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 32mg, Sodium: 42mg, Potassium: 187mg, Fiber: 2g, Sugar: 24g, Vitamin A: 369IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 2mg


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4.80 from 20 votes (13 ratings without comment)

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  1. I made this recipe today, followed the instructions to a T & I am very disappointed. I wish you had been specific about the need to space the pretzel rods apart. Not doing so made them impossible to separate. Additionally, leaving them on the counter for 30 minutes did not harden the chocolate, so I placed them in the freezer for 15 minutes. Once they sat on the counter, the chocolate got soft and it made them nearly impossible to pick up even as broken pieces.

  2. 5 stars
    Rave reviews from my husband and our co-workers. It disappeared quickly! I followed the directions exactly as written and it came out perfectly. The only differences were that I made it on a silpat baking sheet instead of foil and I didn’t use the coconut oil. Worked perfectly and I will certainly make another batch again soon. Oh also, I definitely cut it into more than 8 pieces so I think you can get more servings out of it, but people certainly went back for more than one piece!

  3. 2 stars
    There wasn’t enough of the Carmel to cover the pretzels. I had to make a second batch. I followed a saltiness cracker recipe and it turned out better

  4. 4 stars
    My chocolate didnt stick to the toffee so when I cut it the chocolate layer separated – what did I do wrong?

  5. 5 stars
    My granddaughter just won a 1st place ribbon for this wonderful recipe at the Texas State Fair youth cooking contest. It’s easy and so good. I am going to make it for Christmas with red and green sprinkles. This is a winning recipe all around.

  6. 5 stars
    I don’t understand your comment about, for easy snacking only store the toffee pieces in freezer. Then you say how how it is to cut. Why the freezer? Don’t you have to let it thaw to eat anyway?
    Now I have to run to the store to get pretzel rods!!!!

    1. Hi Jo! Storing the pieces in the freezer allows you to take out one piece at a time instead of the entire batch. It’s a convenient way to enjoy your treats whenever you like. Hope that clarifies things for you!

  7. Both times that I’ve attempted cooking the butter and brown sugar over medium high undisturbed, it has burned :(. Any chance it’s supposed to be medium-low instead? Can you provide a temperature that I cook it to so that I can keep an eye on it with a candy thermometer? Thanks!

    1. Hi Carly! Every burner will vary in heat so one person’s “medium-high” could be another’s “medium” etc.! You can reduce the boil time to just 1 minute to prevent scorching if that’s happening on your stovetop.

      1. Hi Elizabeth – You can coat the foil with cooking spray to help prevent it from sticking. :)

    2. Hi Kelly
      Your recipe calls for caramel in your instructions. However it doesn’t give us a quantity for the caramel. How much caramel do you use?
      Can I use something other than coconut oil to make? It set thicker and not melt afterwards

      1. Hi Connie! You make the caramel with the brown sugar and butter. The coconut oil just helps the chocolate harden but it isn’t essential.

    1. You can leave it out! It just helps the chocolate harden but if you omit it, you can just pop the bark in the fridge/freezer to speed up the hardening process.

      1. Hi, how long will this keep? I was planning to make it ahead of time. Can I store in an air-tight container at room temp?

      2. Absolutely, Tracy! It’ll last for up to a week if stored in an airtight container at room temp.

  8. 5 stars
    This is the best sweet and salty combo! I topped mine with festive holiday sprinkles and brought it to work. My coworkers LOVED it! I’m planning to make more for Christmas to share with family. Thank you for this recipe!