This delicious pretzel toffee bark is so delicious it's addictive! Easy to make and even better to eat! Preheat your oven to 375 degrees. On a greased, parchment lined cookie sheet, spread an even layer of pretzels. Combine butter and brown sugar in a sauce pan and cook over medium high heat until just boiling, stirring constantly.
STEP 1. Heat oven to 400ºF. Line 15x10x1-inch baking pan with aluminum foil; butter foil. STEP 2. Place pretzels in single layer on pan. STEP 3. Combine brown sugar and butter in medium saucepan. Cook over medium heat until mixture comes to a full boil. Continue cooking 2 minutes.
Place your low carb pretzels onto a parchment lined baking sheet, sprinkle with some coarse sea salt, and bake until they are golden: They’ll rise and expand as they bake, so keep that in mind! I didn’t care that mine ran together a bit, as they are easy to tear apart afterward.
Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.