Salted Pretzel Toffee THC Bark
(10 mg THC each · 50 pieces · 500 mg total batch)
Crunchy pretzel bits suspended in buttery toffee, coated in dark chocolate, finished with flaky salt. Sweet-salty perfection with addictive snap – zero weed flavor.
Decarboxylation
2.5 g flower @ 22–25 % THC (or 1.25 g good kief)
240 °F for 40 minutes in sealed mason jar → ~500 mg usable THC
Infusion
1½ cups (340 g) premium dark chocolate (60–70% cacao) + ½ tsp liquid sunflower lecithin
Melt chocolate to 110 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 500 mg THC dark chocolate
Toffee Base
1 cup (226 g) unsalted butter
1 cup (200 g) granulated sugar
¼ tsp fine salt
2 cups (about 150 g) crushed pretzels (mini twists or rods – good crunch)
Flaky sea salt for finishing
Steps
1. Line 9×13 sheet pan with parchment overhang.
2. Make toffee: melt butter + sugar + salt in heavy pot → cook to 300 °F (hard-crack) while stirring constantly → immediately stir in crushed pretzels → pour onto pan → spread evenly → cool 10 minutes.
3. Pour remelted THC dark chocolate over cooled toffee → spread smooth → sprinkle generously with flaky salt while wet.
4. Chill 30 minutes until firm → break into 50 irregular pieces.
Storage
Airtight tin with parchment between layers → 2 months room temp
Fridge → 4 months
Dosing
500 mg ÷ 50 = 10 mg exact per piece
One piece = satisfying crunch
Three pieces = sweet-salty bliss
Deep chocolate shine, golden toffee flecked with pretzel bits, salty crystals sparkling on top, perfect brittle snap then melt.
These shards are the bark that vanishes from parties first.
Make double.
Hide one tin for late-night cravings.
Sweet, salty, crunchy – unlocked.