Pretzel crack

This sweet snack is naughtily moreish. Quick, easy, with minimal ingredients, pretzel crack has become a staple in our household.

Now, it is our go-to when we’re craving something sweet. Wrap it up in cellophane with a ribbon, it’s perfect for a token of appreciation or a delicate gift, too.

Not only is this a reasonably foolproof recipe, it is also quite customisable. Some people use Salada crackers, while I prefer pretzels for a sweet and salty combination. To the chocolate layer, you can add and experiment with nuts, sprinkles, or sea salt for an extra savoury flavour.


  • 1 pack or around 200g pretzels, or 1 box Salada crackers
  • 1 cup brown sugar
  • 1/2 cup butter
  • 2x 180g blocks chocolate of your choice, melted


  1. Preheat oven to 180°C and line a baking tray with baking paper. Layer pretzels or crackers, covering most of the area.
  2. Add the sugar and butter to a saucepan, and stir over medium heat until the mixture is smooth.
  3. Bring the butter and sugar mixture to the boil, and sit for 30 seconds or until thick.
  4. Pour the mixture evenly over the pretzels or crackers and place in the oven for five minutes, or until bubbling.
  5. Remove from the oven and pour over melted chocolate, and any extra toppings. Set aside, or refrigerate if you’re impatient like me, until set.
  6. Crack it into pieces, bitesize or bigger, and enjoy.



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