½ cup (90g) semi-sweet chocolate chips
1 tsp coconut oil (for smooth melting)
Flaky sea salt (like Maldon), for sprinkling
💡 Pro Tips:

Use fresh pretzels—stale ones won’t hold the coating well.
Line your pan—parchment paper prevents sticking.
Work quickly—toffee sets fast!
Step-by-Step Instructions (Crunchy, Gooey, Foolproof)
1. Prep the Pan
Line a large baking sheet with parchment paper. Arrange pretzels in a single layer.
2. Make the Toffee Glaze
In a saucepan, melt butter over medium heat.
Stir in brown sugar, salt, and corn syrup. Bring to a gentle boil.
Boil 2–3 minutes, stirring constantly, until thickened and glossy (it will coat the back of a spoon).
Remove from heat. Stir in vanilla (and optional spices).
3. Coat the Pretzels
Working quickly, dip each pretzel halfway into the toffee mixture, or spoon it over the top.
Place back on parchment. Let cool 10–15 minutes until toffee is set.
4. Add Chocolate Drizzle
Melt chocolate chips + coconut oil in microwave (30-sec intervals, stir between).
Drizzle over cooled pretzels using a spoon or piping bag.
Sprinkle immediately with flaky sea salt.
5. Set & Serve
Let chocolate set at room temperature (or chill 5 mins).
Break apart if using pretzel snaps; serve as-is if using rods.
Serving Suggestions
☕ Classic: With coffee or hot cocoa
🎁 Gift idea: Package in clear bags with ribbon—perfect for teachers, neighbors, or hostesses
🎉 Party platter: Alongside popcorn, nuts, and dried fruit
🍷 Adult twist: Pair with red wine or bourbon for a dessert board
Make-Ahead & Storage Tips
Room temperature: Keeps in airtight container up to 2 weeks.
Fridge: Up to 3 weeks (prevents chocolate bloom).
Freeze: Layer between parchment; freeze up to 2 months.
Frequently Asked Questions