Saltine Bark

I am not a big snacker but when the fall season rolls around and we head into Holiday mode, it is really easy to constantly indulge in sweets and snacks. There is always some pastry or cake sitting on the counter or hiding in the cookie jars. Then you go to work and it seems like there is a potluck every other day! I haven’t worked outside of my home for many years now and while potlucks used to be quite annoying to me, I always came away with some amazing food inspiration and recipes to add to my repertoire. This saltine bark was brought to a potluck and the person who made it refused to share the recipe with me to even share the name of it so I can look it up. I mean…it wasn’t that hard to find and by the time I made it once, I started to change and customize it to my liking.

SALTINE BARK

This saltine bark is sweet, salty, crunchy, and topped with lots of goodies. It is snacking heaven and super easy to make. The ingredient list is short and the topping options are customizable and endless. It is also the perfect thing to make in large batches and share for the holidays. Let chat a little about the ingredients and how to get the best results.

Ingredients and Substitutions:

Saltine Crackers – This is where we get that beautiful crunch from. You would think the crackers would get soggy from the butter and hot chocolate but quite the contrary. It stays beautifully crunchy and adds that saltiness to all the sweetness. I use the standard ones with the salted tops but the unsalted tops would work too. I have also used Ritz crackers for this recipe and it is equally good but because the cookies are round, there are gaps in the pan and usually, more of the butter and sugar topping is needed to fill those gaps and make for easy cutting so feel free to double that part of the recipe. The square shape of the saltines makes it easier to cover the base of the pan but I always encourage you to use what you have or make it your own.

Butter – I encourage you to use real salted butter. Again this will complement the sweet chocolate. If you really want to pump up the flavor on this, then using brown butter will make your saltine bark outshine any other. However, there are a few more necessary steps to make this work without getting a burnt flavor. I know this because I burnt a whole batch so let me save you the trouble. First, you want to brown your butter then let it cool and return to a solid form. Don’t brown it too deep because it will continue to brown and cook in the oven. You can do this the night before. Then you want to reheat and add the sugar until it melts and, follow the recipe from there. As soon as it starts to bubble in the oven, you want to take it out and add the chocolate. We don’t want to overcook the butter because it will start to give off a burnt taste.

Sugar – You can use either brown or white sugar but brown sugar will give a deeper flavor to everything. If I use brown butter then I may use white sugar to not overpower the butter. Again this is up to you but the sugar is interchangeable.

Chocolate – Most recipes will tell you to use chocolate chips and this is fine. But I promise you that your tastebuds will thank you for using good quality chocolate. I usually use Ghirardelli or Cadbury but you can choose whatever you like.

Toppings – Here is where it gets fun. This is such a great part for kids to help with. You can use Christmas sprinkles, a variety of nuts, toffee bits, or butterscotch chips. It can be anything you like including dried fruit like cranberries or raisins. So have a blast customizing this to your liking.

Salt Flakes – This will really make a difference guys. Just a small sprinkle of salt flakes will really balance out the flavors. You can leave it out but I highly recommend you add the salt.

Okay! I think that is all you need to know so head to the store and grab all the ingredients and make this recipe this weekend. It’s perfect for sharing…if you don’t eat it all first.

Print Recipe

Saltine Bark

Cuisine: American Courses: Dessert, Fall Recipes, Snacks

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins Servings: 10 Best Season: Suitable throughout the year

Description

This sweet, salty, and crunchy treat is the perfect transition from fall to winter. It's easy to make and absolutely satisfying. This Christmas you can give Santa something other than cookies to look forward to.

Ingredients

Servings

• 35 saltine crackers
• 1 cup salted butter
• 1/2 cup light brown sugar
• 10 ounces chocolate (Ghirardelli or Cadbury)
• 1/2 cup toffee bits
• 1/2 cup chopped walnuts
• 1 tablespoon flake sea salt

Instructions

1. Line a jelly roll pan (10 x 15 0r 11 x 17) pan with foil.

2. Make a single layer of saltines to cover the bottom of the pan (about 30-40 saltines depending on the size of your pan).

3. In a saucepan, melt butter and stir in sugar until dissolved.

4. Pour the hot butter and sugar liquid evenly over the saltines and bake in a preheated oven for about 8 minutes at 350F until it starts to bubble.

5. Remove from the oven and place squares of the chocolate over the top. Give it a few minutes to soften, then spread evenly over the entire surface using an offset spatula.

6. Sprinkle over the toffee bits and walnuts and finish with seas salt.

7. Allow to cool completely so that the chocolate can re-harden, then cut with a knife into pieces and enjoy!

Note

• White sugar can be substituted in place of brown sugar but brown sugar will deepen the flavor
• Pecans are a great alternative to walnuts
• Chocolate chips are typically used in most saltine bark recipes but I love to use any of my favorite chocolates like Ghirardelli and Cadbury. 
• Add any fun toppings you wish; like sprinkles, peppermint pieces, or drizzles of white chocolate.