AUTUMN Double CHOCOLATE TOFFEE PRETZEL BARK
8 oz. thin pretzel sticks (I filled my 2 cup pyrex measuring cup twice)
10 oz Dark Chocolate (I use either dark chocolate chips or melting wafers)
about 4 oz. white chocolate (melting wafers or chips)
1 cup unsalted butter (2 sticks)……………………...1 cup dark brown sugar
1/4 to 1/2 cup AUTUMN or HALLOWEEN SPRINKLES (I used SPRINKLE POP Autumn Leaves)
Line a 9x13" or 10x15" rimmed pan with parchment paper. Lay the pretzels in a single layer on the pan (if necessary, break them to fill in the gaps ~ and add more pretzels if you need them). Preheat the oven to 350.
Put the butter and sugar into a heavy, non-stick saucepan and bring to a boil over medium heat (stirring constantly with a wooden spoon). Then lower the heat and continue stirring until it is fully combined and thickened (about 3 minutes).
Pour toffee over pretzels and spread smooth with an offset spatula or butter knife so that all of the pretzels are completely covered. Bake for 5 to 7 minutes. Watch carefully so doesn’t burn. You want to see the caramel bubbling. Remove from the oven and quickly scatter the dark chocolate chips over the hot toffee, it will melt as you spread it evenly with an offset spatula (or large butter knife). ***TIP*** If the toffee hardened and cooled before you could get the dark chocolate on there, just put the chocolate into a glass bowl and pop it into the microwave for 60 seconds ~ stir it so that it's all melted and smooth, then quickly spread it evenly over the toffee. (or you could sprinkle the chips on top of the toffee and pop it into the oven, which should retain some of it's heat from baking the toffee ~ leave it in there for about a minute until the chips are melty.)
Heat the white chocolate in a microwave-proof bowl (about 50-60 seconds) ** and drizzle on top of chocolate. Shake sprinkles on top of chocolate.
Let the chocolate and toffee cool completely before cutting. You can put the tray in the fridge to set it up faster if you are in a hurry. Cut or break apart toffee.