Soda Cracker Toffee Bark | Holiday Cookies
Tuesday, December 14th, 2010
Okay, suspend disbelief for a minute. This one sounds crazy, but like tomato soup cake, ends up remarkably well. The salty soda crackers give the toffee a solid base and add some savory to what could be mind-bendingly sweet.
Soda Cracker Toffee Bark
Submitted by Marina Hamer: “Very Yummy and makes great gifts! You can do a number of variations to this by using white chocolate instead of semi sweet and pistachios for a white chocolate pistachio bark. You can use dark chocolate or butterscotch. Whatever your heart desires. Just keep the measurements the same!”
35 – 40 Saltine Crackers
2 Sticks of Butter
2 Cups Light or Dark Brown sugar (which ever you prefer)
2 Cups Semi Sweet Chocolate Chips
1 TSP Vanilla Extract
1 1/2 cups chopped nuts (almonds, pecans, walnuts, whichever you prefer) I use Almonds!
Preheat oven to 350 degrees
Take a large cookie sheet or baking pan and line tightly with foil. Spray a layer of cooking spray and arrange the saltine crackers evenly covering the whole sheet/pan with crackers. You want them to be snug but not overlapping. Set sheet aside.
In a medium sauce pan on medium high heat melt butter and brown sugar together and allow to come to a rolling boil. Cook for 2 additional minutes, stirring frequently. Add 1 tsp vanilla and remove from heat, continue stirring as you slowly pour mixture over the crackers.
Place in oven for 10-12 minutes allowing the butter and sugar mixture to turn into toffee. Place cookie sheet on counter and allow to cool for 1 minute.
Gather chocolate chips and sprinkle evenly on top. Let sit for two to three minutes (enough time for the chips to start melting) and spread the melted chocolate evenly over the entire pan.
Add Chopped nuts of your choice, or a combination of your favorite chopped nuts and place in the refrigerator for 1 hour or the freezer for a half hour. You want the toffee and chocolate to set. Break toffee into random size pieces for a more home made look or cut into even squares.