8 oz pretzel sticks (or about 1/2 of a 1-lb bag ~ more is ok, if you can put them in single layer) 10 oz Dark Chocolate (I used dark chocolate chips)
1/4 cup white chocolate (melting wafers or bark)
1 cup butter
2 cup sugar
2 tablespoons Valentine Sprinkles (or any other sprinkles)
Lay pretzels flat on a 1/4 sheet pan. (I lined with parchment paper) Boil butter and sugar until it reaches 298 degrees on a candy thermometer.
Pour toffee over pretzels and spread smooth with an offset spatula or butter knife. Chop chocolate (or just sprinkle chips) and place over hot toffee, it will melt as you spread it evenly with an offset spatula (or large butter knife).
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.
** NOTE: If your white chocolate seizes up (gets hard and clumpy), quickly stir in about 2 tsp. buttery or regular Crisco, and it should smooth out.
TIP: My cheap candy thermometer has a habit of getting stuck at 250 and then zooming up to 300. If your toffee is getting dark, give the thermometer a tap (or shake) and make sure it’s all the way into the toffee to get the correct reading.