Holiday (/any day) Chocolate Toffee Bark


Last year, I had about 1000 (okay, 4) places to go for the holidays. I needed a recipe I could make in BULK and that was cheap. Here comes the Chocolate Toffee Bark to the rescue! Like almost all of my recipes, it’s really easy and needs few ingredients. The picture above is from when I made it for the Fourth of July! Your eyes do not deceive you; saltine crackers are in the mix. Here’s what you’ll need:

2 packages of Saltine Crackers (any brand), usually there’s 4 packages in a box, so it’s easy to buy enough for two barks.
2.5 cups of whatever chocolate chips you want to use (I’ve used white chocolate, milk chocolate, mixture of white and dark- gives it a fun color, and all dark)
1 cup of brown sugar
1 stick of butter

and any additions you want to make. I’ve done strawberries and sprinkles, almonds, pecans…it’s versatile!

Okay here goes easy.

First, take out a baking sheet and cover it with foil. Spray the foil with a little cooking spray. Line the foil with the saltine crackers in straight rows- you can break the crackers in half if you need to, and cover the pan (as little spaces as possible left). Get your chocolate chips ready in a bowl.

Preheat your oven to 350 degrees.

Next, place the butter in a pan and put on medium heat. Mix in the sugar and stir until it is JUST bubbling. If you keep it on longer, you will burn it and have to remake this.

Pour this mixture over the saltine crackers and make sure you spread it out as evenly as possible! Place in your oven at 350 degrees for 5 minutes. Remove promptly.

Then, carefully and EVENLY pour the chocolate chips over the HOT toffee. Use a spoon to melt the chips and make them come together to coat the top of the cracker toffee combination. Make sure that you get the melted chocolate as even as possible.

Now is when you would make whatever, if any, addition you would like. Nuts, fruit, sprinkles. Make sure you do this while the chocolate is still melting so that the addition really sticks.

Once you are done, place the entire baking sheet in your fridge for at least an hour. I like to leave it over night so that the chocolate really hardens.

When it is ready to be taken out, use your hands to unevenly break up the bark. There will probably be pieces of the crackers without chocolate on them. I just cut off the cracker (or leave the edges at home for me!).

This is a crowd pleaser. People ask me to make this ALL THE TIME. But shhhh, no one has to know how easy this is J



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