Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper or I used the Cookina Re-Usable Baking Sheet.
Spread just the pretzels on the cookie sheet.
In a small saucepan over medium high heat, melt the butter. Add the brown rice syrup.
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.
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.
Place the toffee covered pretzels in the oven for 5 minutes. The toffee will spread out and bubble and cover almost all the pretzels.
Meanwhile, melt the chocolate in the microwave until melted. Cook in 40 second increments stirring after each time.
Remove the pretzels from the oven, pour over the chocolate mixture and spread the chocolate mixture on top until its even.
Then, sprinkle with coarse salt.
Allow to cool completely, and break into pieces.
Store at room temperature 4 to 5 days, also can be frozen.
Nutrition
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
Recipe by Busy But Healthy at https://busybuthealthy.com/gluten-free-salted-toffee-pretzel-bark/