Tasty Tuesday: Cracker Toffee Candy Bark
How can I be 33 years old and never have had the pleasure of tasting this delectable dessert before?
If you are a chocolate or toffee lover you must please try this recipe. You are seriously missing out on the sweetest and most magnificent treat if you don’t. I had my first taste of this cracker toffee candy on Christmas Day and had to request the recipe from the person who made it. It was THAT good.
The recipe is below all the photos.
So easy to make too…just layer crackers on a huge cookie sheet like this:
Make the toffee according to the recipe directions below.
Pour the toffee mixture evenly over the crackers and spread with a rubber spatula. Bake for 5 minutes.
Add the chocolate chips. Bake for 1 minute to melt those chips.
Cool, chill and break apart. Then…let the indulging begin!
Is there anything wrong with indulging if you help others indulge too? I don’t think so. It’s how I justify the sinfulness!!!
Cracker Toffee Candy Bark
by an Unknown Chef
72 butter flavored crackers or saltines
1 cup (2 sticks) of unsalted butter
1 cup brown sugar
1/4 tsp salt
2 1/2 cups semisweet chocolate chips
2 cups chopped pecans (You can get by with only 1 cup if you want to save some money)
1. Preheat oven to 375 degrees. Line a large cookie sheet with heavy duty foil or 2 layers of regular foil. Spray with nonstick cooking spray. Arrange crackers on cookie sheet and set aside.
2. Combine butter, brown sugar and salt in a medium sauce pan. Heat over medium heat until butter is melted. Increase heat to high and bring to a boil. Boil for 3 minutes WITHOUT stirring. Pour this mixture CAREFULLY over the crackers as evenly as possible. Spread with a rubber spatula that is heat proof until all the crackers are well covered.
3. Bake for 5 minutes. Immediately sprinkle the chocolate chips over the crackers. Put it back in the oven for 1 more minute. Remove from the oven and spread the melting chocolate chips all over the top of the toffee mixture.
4. Sprinkle the chopped pecans over the chocolate layer. Slightly press them down into the chocolate.
5. Cool to room temperature and then chill in the refrigerator for 2 hours. Break into chunks. I used a butter knife in an up and down motion to make several breaks in the candy bark. Then I broke the bark into even smaller chunks by hand.