Candy/ Dessert

Chocolate Beer Pretzel Toffee

Thanks to the Beeroness for this recipe.

What’s fun about Paul and Brooke opening a brewery in Round Top sometime this year is me helping (or not) to come up with some beer inspired recipes. I’ve made the Beer Caramel Sauce to go with my Bacon Waffle and Ice Cream and I think I need to experiment with a good beer cheese soup recipe next.

Back in November when my sister was visiting with friends from Braggadocio, MO we did a wine and chocolate tasting up at Bernhardt Winery in Plantersville, TX. It was a fun afternoon. Wonder what a beer and chocolate tasting would be like or a beer and anything pairing they can come up with will so much fun.

This toffee recipe sounded so “sweet” and crunchy with the pretzel topping. Nothing better than sweet and salty combinations. So if you give this a try or anything else you make with beer, please leave a note in the comment section.

BLAST FROM THE PAST: This Chocolate Mint Brownie Dessert would be so pretty and delicious on your Christmas table.

One bottle of any type dark (stout) beer is all you need and you don’t need the whole bottle so if you like beer, enjoy the rest of the bottle.

Melt the chocolate slowly in double boiler or in a bowl over a simmering pan of water.

Crush the pretzel in small pieces.

After spreading the melted chocolate over the toffee, cover with the crushed pretzels.

After the chocolate has set up break into small pieces and store in airtight container. I put sheets of wax paper between the layers.

Chocolate Beer Pretzel Toffee

Ingredients

  • Toffee:
  • 1 c. sugar
  • 1 cup butter
  • 1/2 c. Amber Ale* or stout
  • Topping:
  • 2 c. pretzels crushed
  • 2 c. dark chocolate chips
  • 1/4 c. amber ale or stout

Instructions

  1. In a large pot over high heat, add the sugar, butter and the 1/2 c. ale. It will trip in volume during the cooking process so make sure to use a large enough pot. Stir until the mixture starts to boil. Allow to boil untouched until the mixture starts to darken and thicken at about 230 degrees. Stir continuously until it turns a very dark amber and hits 290 degrees. This process will take between 15 and 20 minutes from start to finish. pour onto a baking sheet covered with parchment paper or a Silpat. Allow to cool.
  2. Add the chocolate to a large bowl. Heat the beer until hot but not boiling. You can heat it on a pot on the stove or microwave it in a microwave safe bowl. If you use the microwave, know that the beer will foam up once it reaches it's boiling point. Pour the hot beer over the chocolate chips and stir until well combined and melted.
  3. Pour the chocolate over the toffee and smooth out in an even layer. Sprinkle the crushed pretzels over the chocolate and chill until the chocolate has set. Cut into pieces.
  4. Notes
  5. If you use a chocolate with less than 60% cocoa content, it will have higher levels of milk solids, because of this it will have a more difficult time hardening once the beer is added. Try to fine 60% and chill it to set.

Recipe Notes

Recipe from thebeeroness.com. I used a North Coast Brewing Company Old Rasputin Russian Imperial Stout Beer. This is the same beer I used to make the beer caramel sauce.

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