Ingredients
1/2
cup butter or margarine, melted
1
cup packed brown sugar
1
teaspoon vanilla
1/8
teaspoon salt
1
egg
1
cup Gold Medal™ all-purpose flour
22
small pretzel twists, chopped (1/2 cup)
12
chocolate-covered small pretzel twists, chopped (1/2 cup)
4
bars (1.4 oz each) chocolate-covered English toffee candy, unwrapped, chopped
Preparation
Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, stir butter and brown sugar with spoon until blended. Add vanilla, salt and egg; stir with wire whisk until blended. Stir in flour until blended. Stir in both pretzels and toffee candy. Pour into pan.
Bake 24 to 26 minutes or until set and toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 4 rows. Store loosely covered.
