- 1 cup sugar
- 3/4 cup butter
- 3/4 cup Moeller Brew Barn Burbank Blonde (or other amber ale)
- 2 cups pretzels, broken or crushed
- 2 cups dark chocolate chips
In a large pot over high heat add sugar, butter and 1/2 cup beer. Stir until the mixture begins to boil. Allow the mixture to boil untouched until it starts to darken and thicken, about 4-5 minutes. If you have a candy thermometer, it should read about 230 degrees. At this point stir continuously until it turns very dark amber. The thermometer will be at about 290 degrees. This entire process takes between 11-12 minutes total. Pour the mixture onto a baking sheet covered with parchment paper. Allow to cool.
Add the chocolate to a large bowl. In a small sauce pan, heat 1/4 cup beer until hot, but not boiling. Pour the hot beer over the chocolate chips and stir quickly until well combined and melted. If the chocolate does not completely melt, microwave in 30 second increments until completely melted. Immediately pour the chocolate over the toffee and smooth into an even layer. Sprinkle the crushed pretzels over the chocolate, gently pressing the pretzels into the chocolate. Chill until the chocolate has set. Cut into pieces and enjoy.