• 1 cup (200gm) butter
  • 1 cup (200gm) caster sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (200g) milk chocolate chips
  • ¼ cup (32gm) pecans
  • ¼ cup (10gm) pretzel sticks
  • Sea salt to sprinkle
  1. Line a 9 inch square pan or a baking tray with parchment paper and some butter.
  2. In a heavy bottom pan, add butter and sugar and let the sugar dissolve completely.
  3. Bring the mixture to a boil and stir continuously. As we are making the toffee barks without thermometer, a way to check if they are done is, to put a drop of the mixture in cold water and if it solidifies into a hard candy structure, it is done.
  4. Turn off the heat and add the vanilla extract in the sauce pan.
  5. Carefully pour the mixture onto the lined tray and let it cool.
  6. Melt the milk chocolate chips on double boiler and then spread it oven the cooled toffee. It doesn’t have to be perfect; you can even make a design out of it.
  7. Stick the pecans and broken pretzel sticks on the chocolate side of the toffee and sprinkle some sea salt.
  8. The toffee is ready, enjoy! Store them in an air-tight container for up to two weeks.
Recipe by Bake with Shivesh at