Christmas Bark
A crunchy saltine cracker base is topped with homemade toffee and a smooth layer of melted chocolate.
Ingredients
- 1 sleeve saltine crackers about 40 crackers
- 1 cup unsalted butter cut into pieces, 226g
- 1 cup packed light brown sugar 220g
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 12 oz semi-sweet chocolate chips 340g
Instructions
- Preheat your oven to 400°F (200°C). Line a 10x15-inch rimmed baking sheet with parchment paper, leaving some overhang on the sides.
- Arrange the saltine crackers in a single, tight layer across the bottom of the prepared pan.
- In a medium saucepan, combine the butter and brown sugar. Cook over medium heat, stirring frequently, until the butter is melted and the sugar is dissolved.
- Bring the mixture to a rolling boil and cook for 3 minutes, stirring constantly to prevent it from burning.
- Remove the pan from the heat and carefully stir in the vanilla extract and salt. The mixture will bubble up.
- Immediately pour the hot toffee mixture evenly over the saltine crackers. Use a spatula to spread it to the edges.
- Bake for 5 to 6 minutes, until the toffee is bubbly all over.
- Remove the pan from the oven and sprinkle the chocolate chips evenly over the hot toffee. Let it stand for 5 minutes to allow the chips to melt.
- Use an offset spatula to spread the melted chocolate into a smooth, even layer.
- Refrigerate for about 2 hours or freeze for 45 minutes, until the chocolate is completely firm. Break into pieces and serve.
Notes
Optional toppings like chopped pecans, flaky sea salt, or festive sprinkles can be added after spreading the chocolate, before it sets.
The toffee is very hot. Pour and spread it carefully.
Using parchment paper is key for easy removal. You can lift the whole bark out of the pan once it's firm.