Chocolate Toffee Bark aka Saltine Cracker Candy

This is truly one of my most favorite chocolate treats. So easy, and made out of plain old crackers! Who knew? It's known across the net as Saltine Cracker Candy, but I decided to rename it Chocolate Toffee Bark because that is the taste it reminds me of.

Preheat your oven to 400 degrees. Take a sheet of aluminum foil and put it on a jellyroll pan, turn up the edges of the foil and spray it real good with some non-stick spray. Take a sleeve of regular saltine crackers and spread 'em out on that foil in a single layer. Depending on your brand of saltines, you might need more or less than one sleeve.


Cook up some butter and brown sugar for a few minutes and pour that evenly on top of the crackers, spread it around with your stirring spoon and stick 'em in a 400 degree oven to bubble.


Break up a bunch of Hershey chocolate bars. You can also substitute chocolate chips, but I love this with the Hershey bars personally and they are super easy to spread - no separate melting!


Lay them all over the top of the bubbly cracker toffee yum yum.


As the chocolate begins to melt, take a spatula and spread the chocolate all over the top.


Until you have a big ole tray of gooey chocolate goodness.


Let the mess 'o chocolate cool a bit right there in the pan and then carefully slide the foil piece off onto a cooling rack and leave it alone till cooled off. Or, if you think you can't stand it that long (and you won't be able to) just slide that sucker right onto a cool baking sheet, and stick it in the fridge to cool.


Carefully cut it into squares.


Enjoy that chocolaty, toffee smeared goodness and marvel that you just created a dessert out of crackers!



Chocolate Toffee Bark aka Saltine Cracker Candy
Posted http://www.deepsouthdish.com

More or less 1 sleeve of saltines, enough to
   cover a jellyroll pan
2 sticks of butter
1 cup of light brown sugar, well packed
Multi pack of full size Hershey’s milk chocolate bars*

Preheat oven to 400 degrees. Line a jellyroll pan with foil, turn up the edges to form a tray and spray foil with non-stick cooking spray.

Arrange saltines with the salty side up in the jellyroll pan. In a saucepan, bring the butter and brown sugar up to a boil and cook for about 3 minutes, stirring constantly. Carefully pour mixture over the crackers and spread it out, evenly coating each cracker. Bake for about 5 minutes until bubbly.

While that is baking, break up the Hershey bars a bit. Remove the crackers and quickly top with the chocolate bars. As they begin to soften and melt, use a spatula to spread the chocolate evenly all across the top. Set aside to cool in the pan for a few minutes, then very carefully slide the foil off onto a cooling rack to cool completely. Can also transfer to a cool baking sheet and cool in the refrigerator. Cut into squares.

*I prefer using the Hershey's bars because they have such a smooth, creamy texture and they spread so fast and so well. You could also just as easily use chocolate chips and stick the tray back into the oven for a minute to soften before spreading, or melt them on the stovetop and then pour them over the top.