Pretzel Bark: Toffee or White Chocolate

Ingredients for Toffee Bark:

• 1 cup (2 sticks) of butter 
• 1 cup brown sugar 
• Pretzel thins- or you can use regular or mini pretzels 
• 2 cups of chocolate chips 

Ingredients for Peppermint White Chocolate Bark:

• 2, 10oz bags of white chocolate melting wafers 
• ½ tsp peppermint extract 
• 1 cup crushed ginger snap cookies 

Directions for Toffee Bark:

1. Arrange pretzels on a small sheet pan (lined with parchment or silicone baking mat) or a temp-tations platter.
2. To make toffee, melt butter and brown sugar in a sauce pan and bring to a boil, stir constantly while it boils for 5 minutes.
3. Pour toffee over pretzels then bake in a preheated 325°F oven for about 10 minutes, or until the toffee is bubbly all over.
4. Evenly sprinkle chocolate chips over the toffee pretzels, and bake another 1-2 minutes to soften. Spread the chocolate over the toffee with a silicone spatula.
5. Place the tray in the freezer for 30  minutes (minimum) to set.
6. Remove from freezer and cut the bark or break it apart with your hands. Enjoy!

Directions for Peppermint White Chocolate Bark: 

1. Arrange pretzels on a small sheet pan (lined with parchment or silicone baking mat) or a temp-tations platter.
2. Place melting wafers into a microwave safe bowl.
3. Microwave for 1 minute, stir with a silicone spatula, then microwave another minute. Stir again and microwave in 30-second intervals until melted completely. 
4. Add peppermint extract to melted white chocolate and mix well. (Add more to taste, as needed.)
5. Evenly pour the white chocolate over the pretzels and top with crushed ginger snap cookies. 
6. Place the tray in the freezer for 30  minutes (minimum) to set.
7. Remove from freezer and cut the bark or break it apart with your hands. Enjoy!