Here is another one of those recipes that I must have been buried under a rock for part of my lifetime. It has been out there forever, but I’ve never had it. Last weekend we got together for one of our family luncheons and Ken my sister-in-law brings in lots of goodies. This being one of them and I just had to nibble before lunch and oh my!!! This stuff is fabulous! Then I was blown away when she told me the base was saltine crackers. Unbelievable! I knew right then and there that I would have to make it and I am not a candy lover, but this is really good.
After arriving home and searching the web for the recipe I found hundreds of variations. Some use white chocolate while others add peppermint. Play around with the topping and make it your way. It’s easy! The tricky part can be cooking the caramel. Stir the butter and sugar constantly as it is melting. Once it starts boiling I cooked it exactly five minutes NO stirring as it boils. This mixture is very easy to burn. Make sure that the heat is not too high. I have an electric range and the temperature is 0-10. I cooked the mixture on 5. After cooking the caramel the rest is a cinch to put together.
Place a sleeve of saltines , salt side up, on a rimmed baking sheet that is lined with parchment paper or foil that has been liberally sprayed with Pam.
Stirring constantly bring 2 sticks of butter and 1 cup of brown sugar to a boil. After mixture comes to a boil cook without stirring for 5 minutes. Pour mixture over crackers.
Bake at 350 degrees for 10 minutes. This is what it should look like when it come out of the oven.
Add 12 oz. of milk chocolate. Let it sit for about 5 minutes until melted and use the back of a spoon to spread over the top.
Then add 3/4 cup of toffee chips.
Place in the freezer for about an hour. Using a spatula pop the bark from the pan and break into pieces. Try not to eat any!!!
Chocolate Toffee Bark from Ken
- 1 sleeve of saltine crackers about 25
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- 1/2 cup chopped pecans
- 12 ounces milk chocolate chips
- 3/4 cup toffee chips
- Preheat oven to 350 degrees.
- Line a jelly roll pan or a rimmed baking sheet with parchment paper.
- Lay crackers in a single layer salt side up on the baking sheet. The crackers should touch.
- In a small heavy saucepan heat butter and sugar over medium heat, stirring constantly.
- Bring to a boil and cook for 5 minutes without stirring.
- Add chopped pecans and stir.
- Pour the caramel and pecan mixture over the crackers. Spread with the back of a spoon.
- Place in the oven and bake for 10 minutes.
- Sprinkle the chocolate chips over the crackers. Let them sit for a few minutes. Spread with the back of a spoon.
- Sprinkle with 3/4 cup of toffee chips.
- Cover and freeze for about an hour.
- Break apart.
Other variations you might want to check out: