Step 1

Preheat oven to 350°F. Line a sheet tray with foil and spray with nonstick spray. Arrange graham crackers in an even layer in the prepared pan, breaking some if necessary to fully cover the bottom. Set aside.

Step 2

Melt butter in a medium saucepan over low heat. Add brown sugar and water and gently stir to combine. Place an instant read thermometer (I like the Thermoworks Thermapen) in the saucepan and cook over medium-low heat, not stirring, until the mixture reaches 280-285°F.

Step 3

Once it reaches 280°F, immediately remove the pan from the heat and stir in the vanilla. Pour over the graham crackers and spread evenly. Transfer to oven and bake for 5 minutes.

Step 4

Remove sheet tray from the oven and sprinkle evenly with chocolate chips. Return to oven for an additional 2 minutes. Place peanut butter in a microwave safe bowl and heat until it’s pourable, for about 20 seconds.

Step 5

When the toffee comes out of the oven, spread the chocolate even with a knife or an offset spatula and drizzle the peanut butter over the top while swirling with the knife or the spatula. Top with crushed pretzels. Chill completely until hardened, then break into pieces. Store in an airtight container.