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Saltine Toffee Bark Recipe
Saltine Toffee Bark Recipe photo by Taste of Home

Saltine Toffee Bark Recipe

Read Reviews (24)
4.84 24
Publisher Photo
Get ready for a new family favorite—like brittle, but better. Pack pieces of sweet-and-salty treasures in decorated cardboard gift tubes or recycled oatmeal containers wrapped with decorative paper (or use scraps of self-adhesive wallpaper). Trim with green pompom fringe. Make it fun by adding a bow made from newspaper. —Laura Cox, Brewster, Massachusetts
TOTAL TIME: Prep: 25 min. + chilling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 32 servings

Ingredients

  • 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

Nutritional Facts

1 ounce equals 171 calories, 12 g fat (7 g saturated fat), 21 mg cholesterol, 119 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container. Yield: 2 pounds.
Originally published as Saltine Toffee Bark in Taste of Home December/January 2012, p65

Nutritional Facts

1 ounce equals 171 calories, 12 g fat (7 g saturated fat), 21 mg cholesterol, 119 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Saltine Toffee Bark(24)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 4, 2013

These are a huge hit every time I make them! The sweet and salty combination is irresistible.

MY REVIEW
Reviewed Dec. 23, 2012

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.

MY REVIEW
Reviewed Dec. 10, 2012

I made 6 batches of this for a group of employees. I perfected it a bit as a went. It needs a little salt added to the butter/sugar mixture, and I generally don't salt many things. Also, It didn't need a full 8oz bag of toffee bits. If you are making mutiple patches, 2 pkgs will do 3 pans of bark. For the cooking portion, I felt it produced a better product when I boiled the butter sugar mixture for 3-4 minutes and then baked it for 10-12 minutes until it was golden and bubbly. It was a crispier product that broke into pieces much better than when I only baked it only 8-10. It was stickier and didn't break as nice. But the taste is excellent either way!

MY REVIEW
Reviewed Dec. 8, 2012

This was the grossest thing I ever made. A waste of good ingredients, time and money.

MY REVIEW
Reviewed Sep. 1, 2012

I just have to add my comments to the already numerous praises. This is an outstanding recipe! Easy and addictive, you have to try this one!

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