Saltine Toffee Crunch Bark

First off, finals are crazy. Whoever integrated them into the school system deserves to suffer a slow, painful death. Just kidding. Sort of.

But to the point. With the holidays coming up, me and Angie have decided to do a little holiday-related postings for all of you lovely people. We’ve decided to do Twelve Days of Christmas Cookies. Yes, you read that correctly, twelve straight days of different cookie recipes, ranging from holiday classics to new recipes that will have you dying to get in the kitchen. So keep your eyes out for that because it’s coming up! I just realized that I just went on another tangent, I’m rambling about Christmas cookies when in reality you guys just want the recipe. Oops.

Making these things may or may not be contributing to my winter weight gain...

Okay, finally getting to the actual point of this post… Saltine Toffee Crunch Bark! This recipe was originally received from one of my mom’s Bible study group members, but I’ve seen similar ones on Pinterest. It’s so easy to make, and I’m not exaggerating. It took me maybe eight minutes to finish making. Perfect for all you minimal-effort type of people. The saltine gives the toffee and chocolate combination a nice salty complement, so it’s not cloyingly sweet, but sweet enough to satisfy anyone’s sweet tooth. It looks really pretty too, so it’d be perfect for a holiday house party of family gathering. Enjoy!

SALTINE TOFFEE CRUNCH BARK

1 cup butter
1 cup packed brown sugar
1 cup chocolate chips
1/2 cup finely chopped nuts (pecans, walnuts, or almonds)
Saltine crackers to line 15 x 11 baking sheet (about 2 sleeves)

1. Line baking sheet with foil and arrange crackers in single layer (using whole & broken pieces) to cover bottom of pan.

2. Boil butter and brown sugar for 3 minutes, stirring constantly until thoroughly melted.

3.Pour mixture over saltines. Spread evenly.

4.Bake for 5 minutes at 400 degrees until bubbly and crackers float. Then remove from oven. (NOTE: If your saltine crackers are on the thicker side, they won’t float, so keep that in mind.)

5.Straighten out crackers and sprinkle with chocolate chips, let sit to melt. Spread evenly.

6. Sprinkle with nuts to your taste.

7. Chill, then break into pieces to serve. (NOTE: Make sure to served chilled. If left at room temperature for too long, the toffee and chocolate will get melted and messy. I learned this the hard way.)

Thanks for actually reading the entire post, bless your kind soul. Feel free to comments, concerns, insults, and questions below! And make sure to check out our other posts and check back for the Twelve Days of Christmas Cookies!

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