Salted Chocolate Pretzel Toffee

I am going to warn you. There is only one good thing about this recipe and that is the scrumptiousness-- other than that there is nothing. No fruits, veggies... not even eggs. I guess thats part of the reason why it tastes so good. It's sinful. Absolutely sinful. 


Reader meet crack bark. Crack bark meet reader. Now indulge.

Ingredients 

• Enough PRETZELS, BROKEN INTO SMALLER PIECES to liberally cover your pan
• 1 CUP (2 STICKS) UNSALTED BUTTER
• 1 CUP LIGHT BROWN SUGAR
• 2 CUPS (ONE 12-OUNCE BAG) CHOCOLATE CHIPS
• SEA SALT

1. Preheat the oven to 375 degrees F. Line an 11″ x 17″ jelly roll pan with aluminum foil or parchment paper. 
2. Cover the pan in a liberal layer of broken pretzels.
3. In a small saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook that way for 3 minutes. (Don’t stir.)
4. Pour the butter and sugar mixture over the pretzels.
5. Bake for 5 minutes.
6. Place the pan on a cooling rack, and immediately sprinkle chocolate chips evenly over the top. Wait for about 2 minutes, until the chocolate melts. Grab a spatula, and spread the chocolate over the toffee. If your chocolate is not cooperating with you place it back in the oven for 30 sec-1 min. Then spread. Sprinkle with sea salt.
7. Let the toffee cool completely, and break it into pieces. (To speed up the cooling process, you can place the pan of toffee in the refrigerator or freezer.)

recipe adapted from ezeapoundcake.com