48 Original Pretzel Crisps®
1 cup butter
1 cup light brown sugar
2 cups mini chocolate chips
1 cup chocolate toffee brickle mix


  1. Preheat oven to 350˚. Arrange 24 Pretzel Crisps® face up in baking pans with sides. Set remaining pretzels aside for use as cookie tops.
  2. In a heavy saucepan, melt butter and brown sugar together; stir constantly to boiling. Boil until mixture coats a spoon, usually 4-6 minutes. Remove from heat, drizzle a teaspoon of caramel onto each pretzel in the pans, covering pretzel fronts. Bake coated pretzels in oven for 3 minutes; remove.
  3. Sprinkle chocolate chips onto baked pretzels; return to oven for one minute and remove. Quickly top with reserved Pretzel Crisps®, pressing lightly. Cool one minute.
  4. Using tongs, dip each cookie into the caramel and place on a cooling rack over parchment paper. Sprinkle with chocolate chips and toffee bits. Allow to cool.