Saltine Toffee Bark

 

Do I need to convince you to make this saltine toffee bark? Okay, since we’re friends and I care about you, I’ll give you a few reasons:

1. You’ve had a long, exhausting week, and the kale chips and Greek yogurt are simply not calling out to you.

2. It’s chocolaty, salty, sweet, and nutty. Basically all the taste profiles necessary to quell your snack time cravings.

3. You’re in the middle of making some big, grownup decisions. Saltine toffee bark is the perfect, albeit momentary, escape.

4. Who actually likes saltine crackers? No one, because they are pretty much cardboard. That is, until you slather them in chocolate and sugar butter.

5. It’s ridiculously easy to make, but when you eat it, you’ll proclaim your life calling is to be a chocolatier.

Now that we’re in agreement that saltine bark is now on your to-do list, let’s get going.

The toffee bark comes together in a snap. Butter and sugar are boiled, and poured over saltine crackers. Bake those babies for a few minutes, then spread on the chocolate and nuts.

Then the most difficult step: WAITING. You have to wait for everything to completely cool. I won’t lie, it’s an excruciating discipline to refrain from immediately shoving some into your mouth. But I believe in your capacity for delayed gratification.

You’ll be rewarded with delicious pieces of crunch, chocolate, toffee, and nuts that are addictive and happy-inducing. If you truly love someone, you might consider sharing some with them. Or if you decide to hoard this for yourself, I won’t judge you.

Saltine Toffee Bark

print this recipe

4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips
3/4 cup toasted almonds, chopped
Coarse sea salt (optional)

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a Silpat mat. Lay crackers in a single layer.

In a small saucepan, combine butter and sugar. Bring to a boil, and boil for 3 minutes (without stirring). Immediately pour over crackers, and spread to cover crackers completely.

Bake for 5 minutes. Remove from oven, and sprinkle chocolate chips over the top. Return to the oven for 1 minute. Remove from oven, and spread melted chocolate evenly with a spatula. Top with chopped almonds. Sprinkle sea salt, if using.

Let sit for 20 minutes to cool, then break apart into pieces. Chill for a few hours in the freezer, then store in the fridge.

Tip: small bits and pieces should be sprinkled over ice cream.

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