Salted Chocolate Toffee Bark

Salted Chocolate Toffee Bark - Diary of a Formerly Fat GirlLazy chefs, this super-easy dessert recipe is for you. You’re four ingredients, 10 minutes, and virtually 0 cooking skills away from a super-tasty dessert that also doubles as a great hostess gift for dinner parties.Salted Chocolate Toffee Bark - Diary of a Formerly Fat GirlJust beware: this stuff is HIGHLY addictive, so be sure to make it when you have plenty of company to help you eat it!
Salted Chocolate Toffee Bark - Diary of a Formerly Fat Girl 

Salted Chocolate Toffee Bark
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  1. 1/2 c butter
  2. 1/2 c brown sugar
  3. 1 1/4 cup high quality semi-sweet chocolate chips (I prefer Ghiradhelli)
  4. Saltine crackers
  1. Preheat oven to 350F and line an 8x8 baking pan with aluminum foil, shiny side up.
  2. In a saucepan over medium heat, melt brown sugar and butter together, whisking until fully combined.
  3. Bring mixture to a boil, then remove from heat.
  4. Make a single layer of saltine crackers in your pan (this will probably be about 20 crackers). I brake some in half to fill the spaces where a full cracker wouldn't fit, but it isn't totally necessary.
  5. Pour brown sugar & butter mixture over the crackers, spread evenly.
  6. Bake in preheated oven for 7 minutes.
  7. Once out of the oven, pour chocolate chips evenly on top of the bark.
  8. After about 5 minutes, take a spatula and spread the now melted chocolate chips evenly. It doesn't have to be perfect!
  9. Let cool full before either cutting into squares or breaking apart pieces with your hands.
  1. If you want your pieces to be perfectly even, I'd suggest scoring the chocolate (where you'll eventually be cutting it) about 45 minutes into cooling, to insure an even break. But this isn't at all necessary-- I actually prefer this bark in hand broken, uneven chunks. I like to make all different sizes, so there is something for you no matter how big your sweet tooth is!
Diary of a Formerly Fat Girl