Biscoff Pretzel Toffee Bark

My mom is awesome. Really, she is. She’s taught me so much and I’m so thankful for her.

Enter this list:

Everything I Ever Needed To Know About Life I Learned From My Mom

1. Not to sweat the small stuff. (That’s what Dads are for.)

2. To always be nice. (Obviously.)

3. To be confident. My mom was a great example of confidence. After all, she was always right! (Ha, just kidding mom.) I’m not too good at this one yet, but I’m trying.

4. To love myself. Because if I don’t, who will?

5. To always question everything. Like, say, if there is a sign at an amusement park that says “Don’t push the red button!” you should always press it, just to see what happens. (Like, maybe you’ll get water squirted in the face, but hey, it’s okay.)

{That actually happened. Have you ever been to the Flinstone’s RV Park near the Grand Canyon?}

6. She taught me what a good marriage is (and thanks to my dad for that, also).

7. To always try new things.

Like Biscoff. Or Speculoos Cookie Butter.

8. She taught me to follow rules. And to be imaginative. And good at math.

Did you know that Biscoff + White Chocolate = Liquid Gold?

Now you’re a mathematician too!

9. She taught me that nothing is ever too sweet.

Not even saltine toffee that has biscoff (or TJs cookie butter) white chocolate gold all over it.

10. She taught me how to laugh at myself and how not to take oneself too seriously…although I’m still working on those too.

That’s not all my mom taught me. She’s taught me way more things. Like how to bake a cake. And how to eat an entire box of See’s Candy in one sitting.

You know, all the important things. 😉

Love you mom!

Biscoff Pretzel Toffee Bark

5 from 1 vote

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Yield 4 servings

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Ingredients

 

• ▢ 24 saltine crackers
• ▢ 1 cup brown sugar
• ▢ 1 cup butter
• ▢ ½ cup Biscoff or Speculoos Spread (from Trader Joe’s)
• ▢ 8 ounces white chocolate chips or almond bark
• ▢ 1 cup coarsely crushed pretzels

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Instructions

• Preheat oven to 400°. Line a small cookie sheet or a jelly roll pan with foil and spray with cooking spray. Line pan with the saltine crackers.
• Place brown sugar and butter in a small saucepan over medium heat. Stir constantly until it comes to a boil, then turn to low and boil for 3 minutes without stirring. Pour immediately over crackers. Bake for 5-7 minutes.
• While crackers are baking, place Biscoff and white chocolate in a microwave safe bowl and heat about 1 ½ - 2 minutes until melted, stirring every 30 seconds.
• Remove cracker toffee from oven and spread Biscoff mixture evenly. Sprinkle with pretzels. Cool for about 30 minutes and then place in refrigerator to harden. When ready to serve, remove foil and break into pieces.

Recipe Nutrition

Calories: 1269kcal | Carbohydrates: 140g | Protein: 6g | Fat: 76g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 814mg | Potassium: 159mg | Fiber: 1g | Sugar: 104g | Vitamin A: 1418IU | Vitamin C: 0.4mg | Calcium: 68mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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