Just melt some chocolate chips (I used white ones) in the microwave - so they don't burn, start with about 1 minute on high, then stir, and do about 15 seconds at a time, stirring after each till completely melted. Then dip the pretzels in, lay on wax paper, and give them a dash of festive sprinkles. The chocolate will be set within the hour, faster if you stick in the fridge.
- Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 1 cup chopped pecans
- Kosher salt, to taste
- 12 ounces dark chocolate, finely chopped
Preheat the oven to 350 degrees F.
Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.
Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.
Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.
Cook's Note: I like to sprinkle flaky sea salt over the dark chocolate layer.