Ingredients
Method
- Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 12 x 17-inch jelly roll pan with nonstick spray or butter.
- Spread the saltine crackers evenly in the prepared pan.
- In a medium saucepan over medium heat, combine the butter and brown sugar. Cook until the butter has melted and the sugar has dissolved, stirring often.
- Bring the mixture to a boil and cook for 2 to 3 minutes, stirring constantly. Reduce the heat to a simmer and continue to cook for an additional 1 to 2 minutes.
- Remove the pan from the heat and whisk in the vanilla extract and salt.
- Pour the caramel mixture over the saltine crackers, spreading it evenly. Sprinkle the chopped pecans over the top.
- Bake in the preheated oven for 7 to 9 minutes, or until bubbly.
- Remove the pan from the oven and let it cool for 5 minutes.
- Sprinkle the chocolate chips over the hot toffee and let them sit for 2 minutes to melt. Spread the chocolate into an even layer.
- Allow the bark to cool completely before breaking it into pieces.
Notes
To make this recipe gluten-free, use gluten-free saltine crackers or substitute with gluten-free graham crackers.
You can also try using different types of nuts or adding sprinkles or drizzles to customize the bark to your liking.
For best results, store the bark in an airtight container at room temperature or in the freezer for up to a month.
You can also try using different types of nuts or adding sprinkles or drizzles to customize the bark to your liking.
For best results, store the bark in an airtight container at room temperature or in the freezer for up to a month.