Spooky Pretzel Toffee | Nik Snacks

Calling all Halloween candy lovers! If plain candy bars aren’t cutting it for your spooky soiree, now you can up your Halloween game with this quick, easy and ghoulish Spooky Pretzel Toffee Bark. 


I've never been a fan of Halloween. Okay, let me be real: I hate Halloween. And I feel strongly against observing it in my real life. I'd rather sit at home in the dark watching horror films while listening to random acorns roll across my roof. But sometimes when the party calls, you have to answer it and bring a snack with you. And this is the best last minute snack EVER. 



On October 31st delight your kids and friends with this fun and seasonal Halloween candy bark. The "eyes" have it out for this Spooky Pretzel Toffee Bark recipe. It is crispy, salty yet chocolatey, and definitely delicious. It makes a great treat or snack for the Halloween season! 



• It is made with pretzels, your favorite Halloween candy and semi sweet chocolate chunks. 


• It’s the perfect Halloween treat that adults and kids will love! 


• Add seasonal decorations and sprinkles for other holidays, like butter mints, gummies and jellies. 


• Score the brittle with a sharp knife or pizza cutter right when it comes out of the oven. It will make for easier/cleaner breaking after it dries. 


The setup is simple: butter and brown sugar for the homemade toffee, crushed pretzels topped with semisweet chocolate chunks and sour gummy worms. But perhaps the real highlight of this creepy confection is the beady eyeballs that stare back at you. (Hint: I found these candy eyeballs at my local grocery store.) Talk about EYE CANDY!



Don’t let these candies be your last stop on this treat train. Feel free to sprinkle the chocolate with chopped nuts, crushed  potato chips or more pretzels for added crunch. Spooky never tasted so sweet.

Frequently Asked Questions: 

What do I need to prepare this recipe?

You will need the following ingredients:

Mini Pretzels

Butter

Brown Sugar

Semi Sweet Chocolate Chunks

Halloween Sprinkles

Candy Eyes

Sour Gummy Worms

You will need the following kitchen tools:

9x13-inch Rimmed Baking Tray

Parchment Paper

Small Saucepan

Whisk

Spatula 

How do I store leftover spooky pretzel toffee?

Leftovers can be stored in an airtight container in the fridge for up to 10 days. 



Spooky Pretzel Toffee

Spooky Pretzel Toffee

Yield: 6-8
Author: Nikki Miller-Ka of Nik Snacks
Prep time: 15 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 30 M
Any combination of Halloween sprinkles or spooky candy will work for this recipe. I enjoyed using orange-, green-, and purple-colored sprinkles. I broke the pretzel pieces up a by hand so as not to crush them too small.

Ingredients

  • 3 Cups Mini Pretzels, broken up slightly
  • 1 Stick of Unsalted Butter ( ½ Cup)
  • 1 Cup Brown Sugar
  • 1 Package of Semi Sweet Chocolate Chunks (10 oz)
  • Halloween Sprinkles
  • Candy Eyes
  • Sour Gummy Worms

Instructions

  1. Preheat oven to 350 degrees and line a 9x13 inch rimmed baking tray with parchment paper.
  2. Spread broken pretzel pieces onto the baking tray in an even layer.
  3. In a small saucepan on medium heat combine butter and brown sugar.
  4. Simmer for 5-10 minutes, stirring often. A thick syrup should form.
  5. Pour syrup onto pretzel pieces and use a spatula to spread evenly over pretzel pieces.
  6. Sprinkle chocolate over pretzel/toffee mixture.
  7. Bake in oven for 5 minutes to melt chocolate.
  8. Use spatula to spread the chocolate evenly over pretzel/toffee mixture.
  9. Decorate with sprinkles and candy as desired.
  10. Allow to cool in the fridge for 1 hour.
  11. Flip toffee over and remove parchment paper.
  12. Break into pieces and serve cold. Enjoy!

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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