3 Ingredient Pinterest-Fail-Turned-PHENOMENAL Gluten Free Vegan Toffee Pretzel Bark

There are very few mistakes in the kitchen that turn out to be a happy accident. I've burnt my share of caramels, boiled the water out of tamales, and I don't even want to talk about the years of cookie baking. But this one, ohhh this one, THIS one is share-worthy. If you are like me and can't get enough of that salty/sweet combo, I got you!

You know those cute little Pinterest snacks that the parents make for class parties? There's usually a pretzel, a rolo or caramel, some kind of chocolate, and maybe a piece of candy or a pecan. With the new Coconut Sugar Cocomels coming out, I thought I would give those a try, but remove the gluten and dairy. I'm always up for a challenge.

However, I made the #1 root of all my mistakes in the kitchen: I tried to do two things at once and left them in the oven for a few minutes too long. Fortunately (happy accident) this helped the caramel reach hard crack stage and it ended up being like toffee!

I'm not kidding when I say this is gift-able, you can bring it to parties, package it up for holidays, and serve it to guests. I have pretty high standards and these met all of them!

Let's get started.

3 Ingredient Pinterest-Fail-Turned-PHENOMENAL

Gluten Free Vegan Toffee Pretzel Bark

For this one you need a baking pan with a lip (just in case things melt too quickly - you don't want caramel in your oven) and some kind of nonstick surface. (I use Silpats, but you can use parchment if you don't have those). You also need three ingredients. 3. That's it!

1. Pretzels. (Mine are the Live G Free from Aldi)

2. Cocomels (the test batch, seen here, is the standard plain Cocomels. We used two bags)

3. Chocolate chips (Trader Joe's semisweet chips are dairy free)

I'm not kidding. That's it. And here are your steps:

1. Lay out the pretzels and top each one with 1/2 of an unwrapped Cocomel

2. Place in a preheated 375° oven for around 6 minutes. The caramel should be melted completely. Remove from oven and top with the bag of chocolate chips. After 4-5 minutes back in the oven the chocolate will be glossy and will have begun to melt:

3. With an offset spatula, smooth the chocolate evenly over the pretzels and caramel.

Chill until hardened. (we used the freezer to save time)

4. Once the chocolate is matte, and has hardened back up, break into pieces. If you cannot snap off a piece, press down gently with a sharp knife to score the chocolate before breaking.

For best results, store in an airtight container in the refrigerator.

or your belly!

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