Saltine Toffee Bark
Total TimePrep: 15 min. Bake: 10 min. + chilling
This is a great recipe and one of our all time favorites to make for parties, gifts and just for our own family too! Easy to pull together and always impressive. Can make more fancier with different candies, chopped nuts, dried fruits, coconut or colored sprinkles on tip. I do agree, i like to make using brown sugar versus white sugar, makes for a richer taste.
Our family loves this! I do recommend using parchment paper rather than aluminum foil.
I had some trouble with the sugar mixture so I might try brown sugar next time. The taste is very good but I had to refrigerate it for several hours before it was hard enough to break. I've had a lot of trouble with the chocolate separating from the crust. All that said...the taste is delicious. I will definitely try this again. Also, I used the foil but I buttered it to keep it from sticking. It worked great.
SORRY but you are totally wrong telling people to line with foil! It sticks to the toffee. Better off lining the pan with parchment paper!!! I agree with using brown sugar and even recommend adding a tsp of vanilla to the melted butter. I make this recipe A LOT and it is very requested. We like to top ours with crushed walnuts or even crushed candy canes in December.
my moyher has for years made a similar desert for Passover- so very nostalgic yumm
Made this for our family at Christmas. It was a love/meh response. Some thought it was a fantastic candy recipe and hoped I'd make it again, and about half of the rest of the family didn't care for it enough to have a second piece. Go figure.
Excellent recipe. Been using this for many years now. I use parchment paper rather than foil. So much easier than the foil.
I used parchment paper and it worked good.
I had the same problem as another person who made the recipe. The foil stuck and it was a sticky mess. What did I do wrong? In the video I don't even see foil. Should a heavier foil been used or can you make and not use foil just butter a pan? Would like to make again but don't want this to happen again.
I have this recipe in an old church cookbook