Gluten-Free, Nut-Free Chocolate Covered Pretzel Toffee


5 ingredients, gluten-free and nut-free. Need I say more? I think this just may be the perfect treat! I made it last weekend, on a whim, as dessert for a Labor Day BBQ. Sinfully delicious! I had to share the recipe with you right away! I’m not even going to hold you up with a lengthy post. I’m just going to get to the point…make it!

You should use the candy/fry thermometer I mentioned in my last post, here. Some recipes will tell you how to test toffee for readiness by doing the cold water test. I just like to know for sure. When the candy thermometer hits 300 degrees, the toffee is off of the fire and in the pan. Super-easy and perfect every time! Enjoy! 

Chocolate Covered Pretzel Toffee
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 15-20
  • 4 sticks butter
  • 2 cups sugar
  • ½ cup water
  • 2 cups gluten-free pretzels, lightly crushed (I used Glutino pretzel sticks)
  • 2½ cups chocolate chips of your choice (I used Guittard semisweet super cookie chips)
  1. Place butter, sugar and water in a sauce pot over medium-low heat and insert a candy thermometer. Heat until temperature reaches 300 degrees (about 10-15 minutes)
  2. While the toffee is heating up, line a large cookie sheet with parchment paper or a silpat liner and spread crushed pretzels out evenly on the sheet
  3. Once toffee is at 300 degrees, remove the pot from the fire immediately and pour the toffee over the pan,spreading it out with a rubber or offset spatula (work quickly because toffee with harden fast)
  4. Sprinkle chocolate chips over the toffee and spread it out evenly with your spatula as it melts on top
  5. Chill in refrigerator for at least 1-2 hours before removing toffee from parchment and breaking into pieces.
  6. Allow to come to room temperature or refrigerate until about ½ - 1 hour before serving



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