Ingredients:

  • 1/2 cup (115g) unsalted grass-fed butter
  • 1 cup (200g) coconut sugar
  • 1 bag (12 oz / 340g) mini salted pretzels
  • 1 cup (170g) dark chocolate chips
  • 1 tbsp (15g) coconut oil
  • 1/4 tsp (1.5g) flaky sea salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Spread mini pretzels in an even, single layer on the baking sheet and warm in the oven for 2 minutes.
  3. In a saucepan over medium heat, combine butter and coconut sugar, stirring constantly until melted and bubbling.
  4. Continue cooking for 3 minutes until the mixture reaches a thick, bubbling consistency and smells of toasted caramel.
  5. Immediately pour the toffee mixture over the warm pretzels and spread evenly with a spatula.
  6. Bake for 8-10 minutes until the surface is bubbling and deep amber in color.
  7. Allow the toffee to cool for 5 minutes.
  8. Combine dark chocolate chips and coconut oil in a bowl; microwave in 30-second intervals, stirring until smooth.
  9. Pour the melted chocolate over the hot toffee and tilt the pan to coat evenly.
  10. Sprinkle with flaky sea salt and let set at room temperature for 30 minutes, then refrigerate for another 30 minutes until firm.