Source  Mel's Kitchen Cafe

Recipe Added:  8/25/2012

Preheat the oven to 375 degrees F. Line an 11x17 baking sheet with aluminum foil. Cover the bottom of the pan in a layer of broken mini pretzels. Set aside. In a medium saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels.

Bake for 5 minutes. Remove the pan from the oven and place on a cooling rack. Immediately sprinkle chocolate chips evenly over the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until melted. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt. Let the toffee cool completely then refrigerate, if needed, to help the chocolate set up. Break the toffee into pieces and try not to eat the whole batch.

1. http://www.melskitchencafe.com/2012/07/salted-chocolate-toffee-pretzel-bark.html