Gluten Free Salted Toffee Pretzel Bark_4

If you’re a savory and sweet fan, this is the recipe for you my friends. This experiment turned out amazingly well and everybody loves it. You’d never know that its gluten-free and instead of using corn syrup in the toffee, I used brown rice syrup. Instead of called it Gluten Free Salted Toffee Pretzel Bark, it should really be called Christmas Crack. Simply because its so delicious and addicting!

Gluten Free Salted Toffee Pretzel Bark_2

The sprinkle of coarse salt completed the salty and sweet combination. Its a really easy recipe to make and aside from boiling the butter and brown rice syrup, that’s the only real work involved.

Gluten Free Salted Toffee Pretzel Bark_3

Above I wanted to show a picture of what it looks like when the brown rice syrup and butter boil together when its ready to be removed from the heat. It remains a light color and will just start to brown around the edges. It will take about 5 to 6 minutes on the stove at medium/medium high heat to get to this point.

Gluten Free Salted Toffee Pretzel Bark_5

Once complete, you’ll have a breakable bark that’s a perfect little treat. Great to have around during the holidays or to serve to friends and family. I took some to a family birthday party, and they were wishing I brought more!

Gluten Free Salted Toffee Pretzel Bark_6

Well, my batch is already gone, so I’ll definitely be making more before the holidays. Since you’ll be getting the brown rice syrup to make this recipe, I also recommend you try my Easy Healthy Peanut Brittle and my Healthy No Marshmallow Rice Krispie Treats as they both use brown rice syrup as well.

Gluten Free Salted Toffee Pretzel Bark
Prep time
Cook time
Total time
Sweet and salty gluten-free pretzel bark. Delicious and easy to make.
Recipe type: Dessert
Yield: 5 cups
  1. Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper or I used the Cookina Re-Usable Baking Sheet.
  2. Spread just the pretzels on the cookie sheet.
  3. In a small saucepan over medium high heat, melt the butter. Add the brown rice syrup.
  4. Cook the butter and brown rice syrup together, mixing constantly. Allowing it to boil for 5 minutes. When it starts to brown around the edges (like in the photo above), remove from heat, add in the vanilla and stir again immediately.
  5. Pour the hot toffee mixture over the pretzels evenly. Its ok if it doesn't touch every pretzel. It will spread out once in the oven.
  6. Place the toffee covered pretzels in the oven for 5 minutes. The toffee will spread out and bubble and cover almost all the pretzels.
  7. Meanwhile, melt the chocolate in the microwave until melted. Cook in 40 second increments stirring after each time.
  8. Remove the pretzels from the oven, pour over the chocolate mixture and spread the chocolate mixture on top until its even.
  9. Then, sprinkle with coarse salt.
  10. Allow to cool completely, and break into pieces.
  11. Store at room temperature 4 to 5 days, also can be frozen.
Serving size: ¼ cup Calories: 146 Fat: 11.8 g Carbs: 16 g Sugar: 10.3 g Sodium: 232 mg Fiber: 0.3 g Protein: 1.4 g Cholesterol: 14 mg



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