Salted Toffee Crunch

Preheat oven to 350. Line a rimmed baking sheet with tin foil and then place parchment paper on top. (Learn from my mistake and use the tin foil — makes clean up a lot easier).

If you are using coconut flakes for the top, lightly toast them in the oven by spreading in a single layer on parchment lined baking sheet and bake for three to four minutes until golden brown. If the flakes are on the longer side, rough chop them after they have been toasted.

Place the pretzels in a single layer on the bottom of your prepared baking sheet.

In a medium pot on the stove, melt the butter and then add the brown sugar. Over medium heat, bring the mixture to a boil (it will take a little while to get there), stirring frequently with a whisk. Once the mixture reaches a boil, cook for three more minutes. If the mixture separates, just whisk vigorously to bring it back together.

Pour the toffee mix on top of the pretzels as evenly as possible.

Place the baking sheet in the oven and bake for 8 to 10 minutes. Remove the pan from the oven and add the chocolate melts on top. Let them sit for about a minute and then spread with an offset spatula to create a thin layer of chocolate over the entire pan. If it does not spread easily, just place the pan bak in your still warm oven for a minute or two. Sprinkle with the toasted coconut flakes and the salt flakes.

Place in the fridge for 30 to 45 minutes so the mixture cools and the chocolate sets. Remove from the pan and with a sharp knife cut into 2 inch squares. Cut each square into a triangle. Put in an airtight container and keep in the fridge.

TIP: Save all of the little bits that break off and store in a ziplock bag in your freezer. They will be great folded in to a low pro vanilla ice cream, in a yogurt or pudding parfait, the base/crust of a low pro cheesecake, put into a chocolate bar mold, a layer in the magic bar recipe, etc.