Christmas Crack – [Chocolate Saltine Toffee]

The holidays are a great excuse to indulging a little more than we’re use it and this recipe does just the trick! Salty Chocolatey Sweet Goodness all wrapped into one simple bite! This recipe is sooo easy to put together and it makes a lot of servings that are perfect to freeze to snack on later or give away to others as a gift. I played around with three different toppings, but my favourite by far was the coffee toffee followed closely by the white chocolate candy cane.

RECIPE (1 Baking Sheet – 15″ x 10″)

CHOCOLATE SALTINE TOFFEE:
35 – 40 saltine crackers
1 cup butter
1 cup brown sugar
1 1/2 cups chopped chocolate or chocolate chips for the chocolate base
1 1/2 cups toppings (i.e. skor pieces, crushed candy canes)

TOPPING OPTION – DARK CHOCOLATE ESPRESSO TOFFEE: Use dark chocolate as the base, Add 3-5 tsp of instant coffee to the melted chocolate, Add skor bits as the topping
TOPPING OPTION – WHITE CHOCOLATE CANDY CANE: Use white chocolate as the base, Add crushed candy canes as the topping
TOPPING OPTION – SALTED CARAMEL CHOCOLATE PRETZEL: Use milk chocolate as the base, Add pretzels then caramel drizzle as the topping

PREHEAT: oven to 300 degrees. Line a baking pan with parchment paper or foil. Line up saltine crackers in a single layer in rows on the prepared baking sheet.

MELT: butter and brown sugar in a small saucepan on the oven, bring to a boil and boil for 2 – 3 minutes. Immediately pour over crackers and spread evenly with a spatula.

BAKE : for 5 minutes or until the candy hardens. Remove from oven and turn oven off.

MELT: chocolate chips in the microwave in 30 second increments until melted. Add any extra flavour into the melted chocolate (i.e. instant coffee). Spread over hardened caramel.

SPRINKLE: toppings and press into the chocolate. Cut into squares while warm if you want a perfect square shape and cool completely for at least 15 minutes then store in the refrigerator. Or if you want more of the rustic cracked look, cool first for 15 minutes then store in the refrigerator to chill for at least 2 hours before cracking the bark by hand.

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