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Pretzel Toffee Squares




Source of Recipe


rc-Jeannie


List of Ingredients







1 1/3 cups (8 ounce) semisweet chocolate chips
4 ounces unsweetened baking chocolate, coarsley chopped
1 stick (1/2 cup) unsalted butter or margarine (not spread)
61 saltine crackers, finely crushed *SEE RECIPE TIPS*
1 can (14 ounce) fat free sweetened condensed milk (not evaporated milk)
3 cups sweet toffee pretzels (such as Cruch N' Munch), separated if stuck together.









Recipe



Line a 9-inch square baking pan with foil, letting foil extend about 2 inches above pan on opposite sides. Grease or coat foil with nonstick cooking spray.

Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth. Remove from heat; stir in cracker crumbs (you should have 2 cups) and milk until blended. Fold in 2 cups toffee pretzels. Spread evenly in prepared pan. Lay remaining pretzels on top. Cover and refrigerate at least 1 1/2 hours or until firm. Lift foil by ends onto cutting board. Cut into squares.


RECIPE TIPS:
To crush the crackers, pound them in a sturdy plastic bag with bottom of a skillet, or break the crackers in pieces and pulse them in a food processor.

and...
You can prepare this dessert in advance. Refrigerate up to 1 week or freeze up to 1 month in an airtight container with waxed paper between the layers.