Pretzel Toffee Treats

Line an 8-inch square baking dish with parchment paper.

In a medium pot, combine the butter and brown sugar. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring continuously, until thickened, bubbling, and the butter and sugar have melted together. Remove the pot from the heat.

In a medium, microwave-safe bowl, combine the dark chocolate bars and coconut oil. Microwave in 45-second intervals, stirring between, until melted and smooth.

Pour 2 tablespoons of the melted dark chocolate into the prepared baking dish and spread in an even layer. Add 1½ cups of the Snyder’s Pretzel Snaps to the baking dish, arranging in an even layer. Pour the toffee over the pretzels and spread until even and smooth. Sprinkle ¾ cup of the pecans over the toffee.

Arrange another layer of 1½ cups of Snyder’s Pretzel Snaps on top and cover with more chocolate.

Add final layer of the remaining 1½ cups of Snyder’s Pretzel Snaps, then top with the remaining melted chocolate, making sure to leave some of the pretzels visible. Sprinkle the remaining ¼ cup pecans and the flaky sea salt on top. Chill in the refrigerator for 1 hour, or in the freezer for 30 minutes, until set.

Store in an airtight container in the refrigerator until ready to serve. Slice into bars before serving.

Enjoy!