Chocolate Saltine Toffee Bark

Name: Chocolate Saltine Toffee Bark
Prep time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 3/4 cup Chopped Pecans; 48 Saltine Crackers; 1 1/2 cups White Sugar; 2 sticks Unsalted Butter; 3 Tablespoons Light Corn Syrup; 1 12-ounce bag Dark Chocolate Chips; 1 cup Heath Toffee Baking Bits; 4 ounces Milk Chocolate, for drizzling; Flaked Sea Salt, for topping

30 mins prepServes 24

Saltine crackers form a crunchy base for this easy Chocolate Saltine Toffee Bark (or Cracker Candy) that is always a crowd-pleaser at the holidays. Dark chocolate, toffee bits, and a pinch of flaked sea salt balance the sweetness of the rich toffee layer.

24 servings

What you need

¾ cup chopped pecans, (look for pre-chopped or chop them yourself)

48 saltine crackers

1 ½ cup white sugar

1 unsalted butter, (1/2 pound)

3 tbsp light corn syrup

1 dark chocolate chips, (look for 60% cacao or higher)

1 cup toffee bits, (you can buy these with or without the chocolate)

4 oz milk chocolate, (optional)

1 fine sea salt, (optional; I like Maldon flaked salt)

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Instructions

0 Preheat oven to 350°F / 177°C.
1 Spread pecans out on a sheet pan and toast in the oven until fragrant, 5 to 7 minutes, shaking the pan halfway through cooking. Set aside.
2 Line a rimmed sheet pan with parchment paper (this will prevent the toffee from sticking). Spray the parchment lightly with nonstick cooking spray.
3 Arrange saltine crackers in a single layer on the sheet pan. (It’s okay to use broken crackers.)
4 In a heavy-bottomed saucepan, combine sugar, butter, and light corn syrup. Cook over low until sugar is melted. Increase heat to medium and cook, stirring continuously, for about 5 minutes until the syrup simmers. Simmer for 5 to 6 more minutes until it turns a light caramel color (a candy thermometer should register 300°).
5 Working slowly (be very careful - the toffee is super hot!) pour the toffee over the saltines. Use a spatula to spread it out to evenly cover the top.
6 Let the toffee sit for 2-3 minutes until it is cooled slightly and then scatter chocolate chips over top. Let stand until chocolate is melted and then use a spatula to spread the chocolate evenly over the toffee.
7 Scatter the toffee baking bits and pecans over the melted chocolate. Freeze until set, about 20 minutes.
8 Melt the milk chocolate in the microwave, stirring frequently. Drizzle in thin lines over all of the toffee. Sprinkle a small amount of flaked sea salt on top.
9 Return to the freezer until fully set, about 20 minutes more. Carefully invert the toffee onto a large cutting board or counter and peel off parchment paper. Break into pieces.
10 Store toffee in an airtight container in the refrigerator for up to 10 days. Serve chilled.

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Chocolate Saltine Toffee Bark

What you need

Instructions

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