- 40 saltines
- 1 cup butter, cubed
- 3/4 cup sugar
- 2 cups (12 ounces) semisweet chocolate chips
- 1 package (8 ounces) milk chocolate English toffee bits
- Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside.
- In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers.
- Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool.
- Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container. Yield: 2 pounds.
Reviews for Saltine Toffee Bark
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"My family LOVES this stuff! This was my first time using English toffee bits as I had always just made them plain! This was a hit for sure!! I had to hide some so I could have a few pieces! will make again for sure! It is great to have at Christmas to bring to parties!"
"I have made these before and they are wonderful, everyone should try them. There are so easy to make. And you will love them."
"I've been making these for a few years now. They are everyone's favorite and I get requests for them all year round. I've started to get creative with different combinations. I've done dark chocolate with coconut flakes and Mint choc chips with crushed M&Ms (In the future I'd definitely use mini M&Ms, unless you need to get out some frustration, then stick with the regular size ones and hammer them!). The classic is still a crowd favorite!"
"These are a huge hit every time I make them! The sweet and salty combination is irresistible."
"Fantastic recipe! I made it twice, the first time I used Ghirardelli semi sweet chocolate morsels and it came out perfect. The second time I used toll house semi sweet morsels and the chocolate totally seized and it didn't work at all."