Last year I fell in love with Audra's family toffee recipe. Though that isn't difficult to do. Heath bars have long been a guilty pleasure of mine on a bad day.
And then Jackie upped the ante by throwing beer and pretzels into the mix. I dare you not to try this.
Adapted from thebeeroness.com
for the toffee
1 lb salted butter
2 cups dark brown sugar
1 cup ale*
for the topping:
12 oz bittersweet baker's chocolate
4 oz ale
2 cups crushed pretzels
I highly recommend Third Street Brewery's Sugar Shack or Langunita's Brown Shugga' if you can find them.
Line a cookie sheet with parchment paper and set aside.
In a large heavy-bottomed pot over high heat add the brown sugar, butter and ale. Use a much much bigger pot than you feel you need, the syrup will triple in volume. Stir until the mixture starts to boil. Allow to boil untouched until the mixture reaches about 230 degrees. Stir occasionally, scraping down the sides of the pot until the syrup reaches 290 degrees. It may start to smell like burning. Don't panic, it is burnt sugar. Let it reach 290. Pour the hot syrup onto the prepared cookie sheet. Shake gently to help the toffee spread into an even layer and allow to cool.
Coarsely chop the baker's chocolate and add to a large bowl. In the microwave, using 20 to 30 second increments, heat the beer until hot but not boiling. Pour the hot beer over the chocolate and stir until well combined and melted.
Pour the chocolate over the cooled toffee and smooth out in an even layer. Sprinkle the crushed pretzels over the chocolate. Gently press the pretzel bits into the chocolate. Chill until the chocolate has set, about 1 hour. Cut into pieces.