Pretzel Toffee

I've been making saltine toffee, for years, but I decided to change things up a bit and try it with pretzels.
I will never go back to saltines again!
Oh my gosh is this stuff good!

Pretzel Snaps (the square waffle-looking pretzels) lined my baking sheet perfectly, but any pretzel should work fine.  This stuff is SO addicting you better give some away immediately or you will eat the entire pan by yourself!
It's that good.


Pretzel Toffee

2 cups pretzels (I used Snyder's Pretzel Snaps)
1/2 cup (1 stick) butter
1 cup brown sugar
12 oz. bag chocolate chips (dark or milk chocolate)

Preheat oven to 350 degrees.
Line a 9 x 13 inch baking sheet with non-stick aluminum foil. Cover the pan with a layer of pretzels.
In a saucepan, over medium heat, combine the butter and brown sugar.  Once the mixture begins to bubble, let it simmer for about 3 minutes.  Do not stir during this time. Remove from heat and
pour toffee over pretzels. Spread evenly with an off-set spatula.  Bake in oven for 5 minutes.
Remove from oven and pour chocolate chips over toffee.  Let the chocolate chips sit minute to melt and then spread evenly over toffee.  Once the toffee has cooled some, place it in the fridge or freezer for the chocolate to set faster.
Break cooled toffee into pieces and enjoy!

Pumpkin Toffee Chocolate Chip Muffins

Sorry I'm still posting pumpkin recipes, but these muffins are just too good not to!
They combine three of my favorite things in baked goods - pumpkin, toffee bits and chocolate chips!

I decided to make these muffins for a special co-worker's birthday.
She loves pumpkin, so I thought Pumpkin Toffee Chocolate Chip muffins would be perfect for her.
I changed the recipe slightly by using half whole wheat flour and half all-purpose flour.
Just trying to make them a little healthier :)
They were delish!

I've gone a little crazy lately with the buntings, but they make things look so much more festive don't you think?

Pumpkin Toffee Chocolate Chip Muffins

Muffins:
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup pumpkin puree
3/4 cup sugar
1/2 cup canola oil
2 large eggs
1 tsp. pure vanilla extract
1/2 cup toffee bits
1/3 cup mini chocolate chips

toffee streusel topping:
3 T all-purpose flour
2 T brown sugar
2 T cold butter
1/4 C toffee bits
1/4 cup mini chocolate chips

Preheat oven to 350 degrees.  Line a muffin pan with paper liners.
In a medium mixing bowl, whisk together flour, spices, baking soda and salt.
In a large bowl, combine the pumpkin, sugar, oil, eggs and vanilla.  Stir until smooth.
Add dry ingredients to the wet, stirring just until combined.
Fold in toffee bits and mini chocolate chips.
Using a cookie scoop, fill liners 3/4 full.

To make the topping - combine all of the streusel ingredients into a small bowl.  Using a fork or your fingers, combine until mixture is crumbly.  Sprinkle one tablespoon over each unbaked muffin.

Bake muffins for 20 minutes, or until a toothpick inserted comes out clean.
Cool on a wire rack.
Makes 12 muffins.

Recipe from Two Peas & Their Pod