Description
Okay, so imagine if someone took regular pretzels—which are already pretty great—and said “let’s cover these bad boys in buttery toffee, dip them in chocolate, and sprinkle them with crunchy stuff until they become the ultimate sweet-and-salty crack.” That’s exactly what happened here. Christmas Butter Toffee Pretzels are basically pretzel rods or twists that get bathed in homemade butter toffee, coated in chocolate, and topped with whatever festive crunch you can find (crushed pretzels, toffee bits, sea salt, your hopes and dreams). They’re crunchy, buttery, sweet, salty, and so addictive they should come with a warning label. I made these for a holiday party once and people were hoarding them in their pockets. THEIR POCKETS. Another friend ate seven before dinner and regretted nothing. These are the kind of treats that inspire hoarding behavior and zero shame.
Ingredients
For the Base:
- 1 bag (about 8–10 oz) pretzel rods or pretzel twists
- Use the thick pretzel rods for dipping, or pretzel twists for full coverage
- Mini pretzels work too if you want bite-sized treats
For the Butter Toffee:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract (added at the end)
- Optional: 1/4 tsp cinnamon for holiday warmth
For the Chocolate Coating:
- 12 oz chocolate (semi-sweet, milk, or dark—your choice)
- Use chocolate chips, melting wafers, or chopped chocolate bars
- 1 tbsp coconut oil or shortening (helps chocolate stay smooth and glossy)
For the Toppings (Choose Your Adventure):
- Crushed pretzels (for extra crunch)
- Toffee bits (Heath bar pieces work great)
- Crushed candy canes (for minty Christmas vibes)
- Flaky sea salt (for that gourmet touch)
- Festive sprinkles (red, green, gold, silver—go wild)
- Chopped nuts (pecans or almonds)
- Mini chocolate chips
- White chocolate drizzle
Equipment:
- Large rimmed baking sheet
- Parchment paper or silicone mat
- Heavy-bottomed saucepan (for the toffee)
- Wooden spoon
- Fork or dipping tool (for chocolate coating)
Instructions
Line a large baking sheet with parchment paper or a silicone mat. Set aside.
Arrange your pretzels on the counter so they’re ready to dip. Work in batches if needed.
Prepare your toppings in small bowls so they’re ready to sprinkle immediately after dipping.
Get organized NOW because once the toffee and chocolate are ready, you need to move FAST.
In a heavy-bottomed saucepan over medium heat, combine butter, brown sugar, and salt.
Stir constantly with a wooden spoon until the butter melts and everything combines.
Bring the mixture to a boil, still stirring constantly. You’ll see it bubble and foam up—that’s normal.
Let it boil for 4-5 minutes, stirring the entire time. The mixture will thicken and turn a deeper amber color. It should reach about 290°F if you have a thermometer, but honestly, it’s ready when it looks thick and caramel-colored.
Remove from heat and stir in vanilla extract. It’ll bubble up, so be careful.
Let it cool for about 2-3 minutes so it thickens slightly and becomes more dippable. Too hot and it’ll just run right off the pretzels.
Working quickly (the toffee will start to harden), dip each pretzel into the toffee mixture.
For pretzel rods: Dip about 2/3 of the rod, leaving the bottom as a handle.
For pretzel twists: Use a fork to submerge them completely, then lift and let excess toffee drip off.
Place coated pretzels on the prepared baking sheet, leaving space between each one.
Work in batches if needed. If the toffee gets too thick, warm it gently over low heat for 30 seconds.
Let the toffee-coated pretzels cool and harden for about 10-15 minutes. They should be firm to the touch.
In a microwave-safe bowl, combine chocolate and coconut oil.
Microwave in 30-second intervals, stirring between each, until completely smooth and melted. Don’t overheat or it’ll seize.
For pretzel rods: Dip the toffee-covered portion into the chocolate, or drizzle chocolate over the toffee with a spoon.
For pretzel twists: Use a fork to dip completely, tap gently to remove excess chocolate, then place on parchment.
Work quickly before the chocolate sets.
IMMEDIATELY after coating with chocolate (while it’s still wet), sprinkle your chosen toppings over each pretzel.
This is where you get creative. Go heavy on the toppings—more is more.
If using flaky sea salt, just a light sprinkle on each one adds that gourmet touch.
For a candy cane look, use crushed candy canes generously.
If doing a drizzle of contrasting chocolate (like white chocolate over dark), wait until the base chocolate sets, then drizzle and add more toppings if desired.
Let the pretzels sit at room temperature for about 30 minutes until the chocolate is completely hardened.
Speed it up by putting the baking sheet in the fridge for 10-15 minutes.
Once set, they’re ready to eat, package, or stash away (good luck with that last one).
Try not to eat the entire batch before they’re even fully hardened. This is the biggest challenge of the whole recipe.
Notes
These are grab-and-go perfect, but here are some presentation ideas:
- Arrange in a festive tin lined with tissue paper for gifting
- Stand pretzel rods in a tall glass or mason jar for a centerpiece
- Package in clear cellophane bags tied with holiday ribbon
- Arrange on a platter with other holiday treats
- Serve alongside hot chocolate or coffee as a dessert bar item
- Break into pieces and sprinkle over ice cream
- Package individually in treat bags for party favors
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~120 kcal
- Sugar: ~10g
- Sodium: ~140mg
- Fat: ~7g
- Carbohydrates: ~15g
- Protein: ~2g