Saltine Toffee Bark
- 40 saltines
- 1 c butter, cubed
- 3/4 c sugar (or brown sugar)
- 2 c (12 ozs) semisweet chocolate chips
- 8 oz pkg milk chocolate English toffee bits
Line 15x10x1 in baking pan with heavy duty foil. Arrange saltines in a single layer on foil; set aside.
In lg heavy pan over med heat, melt butter. Stir in sugar. Bring to boil; cook & stir 1-2 min until sugar is dissolved. Pour evenly over crackers.
Bake at 350 for 8-10 min or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool.
Cover & refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.
Tips: High humidity can cause sugary treats to become tacky. Best to make candy on drier days. For deeper more nuanced flavors (toasty & a tad bitter) substitute brown sugar for white or brown your butter before adding sugar.