Saltine Bark
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.
- 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
Line a jelly roll pan (10 x 15 0r 11 x 17) pan with foil.
Make a single layer of saltines to cover the bottom of the pan (about 30-40 saltines depending on the size of your pan).
In a saucepan, melt butter and stir in sugar until dissolved.
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.
- 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.
Sprinkle over the toffee bits and walnuts and finish with seas salt.
Allow to cool completely so that the chocolate can re-harden, then cut with a knife into pieces and enjoy!
- 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.
