Baking Banquet: EASY PRETZEL PEANUT TOFFEE

SWEET & SALTY = Delicious Toffee

Ingredients:

Bottom Layer:

2 cups pretzel pieces

1 cup lightly salted peanuts

Toffee:

1 lb butter (frozen)

1 ½ cups sugar

2 tablespoons cold water

Top Layer:

1 cup chocolate chips (I like Ghirardelli or other premium chocolate)

1 cup peanut butter chips

1 cup lightly salted peanuts

1 cup pretzel pieces or square pretzels

Directions:

Line a baking sheet with foil or parchment paper, extending it over edges of pan.

Evenly distribute peanuts and pretzels over parchment paper.

In a 3 - 4 quart heavy saucepan combine the frozen butter, sugar, and cold water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Butter/ Sugar Mixture should boil at a steady rate over the entire surface. The butter and sugar will change color when it is ready…it will be a light brown color. (Adjust heat as necessary so that mixture does not boil over.)

Remove from heat; remove thermometer. Pour toffee (butter and sugar) over pretzels and peanuts. Wait a few minutes and mix the chocolate chips and the peanut butter chips, then sprinkle the chip mixture over the toffee. Wait about 3 minutes to let the chips melt, then ,using a spatula (I like to use an angled spatula), spread the melted chips over the toffee. Add 1 cup peanuts and 1 cup chopped pretzels and gently press into the chocolate. Carefully Lift the parchment from the baking sheet and set on a cooling rack to let it evenly cool. Let sit overnight or up to 24 hours in a cool dry place. Break into pieces (I used a multi pronged ice pick) and store any leftovers in an airtight container.