Saltine Toffee Chocolate Bark
Inspired by techniques from Serious Eats.
A tight layer of saltine crackers is baked under a deep brown butter-and-sugar toffee, then buried under melted dark chocolate and a scattering of flaky salt. Once it sets hard in the fridge, it breaks into salty-sweet, snapping shards that taste like caramel, chocolate and cracker all at once.
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Method
- 1
Line the pan with crackers. Preheat the oven to 175 °C (155 °C fan). Line a 30x43 cm rimmed baking tray with foil. Arrange the saltines salt-side up, side by side and as tight as possible, breaking extra crackers to fill any gaps down to the foil. Chop the chocolate into pieces about the size of chocolate chips and set aside.
- 2
Cook the toffee. Melt the butter in a medium saucepan over medium heat, stirring often. Once melted, stir in the brown sugar and vanilla. Cook, stirring, until the mixture is an even deep brown and has started to bubble, about 5 min. Pour it over the crackers and spread it into an even layer with the spatula.
- 3
Bake and top with chocolate. Bake for 5 min, or until the toffee is bubbling all over. Remove from the oven and sprinkle the chopped chocolate evenly over the hot surface; let it sit a minute so the heat melts it, then spread it smooth with the spatula. Sprinkle with the flaky sea salt.
- 4
Chill and break apart. Refrigerate until the chocolate has set hard, at least 1-2 hours. Break into irregular pieces to serve.
Storage
Keeps well in an airtight container for up to 2 weeks. Store in the fridge if your kitchen runs warm, since the toffee layer is butter-based, then let it sit a few minutes at room temperature before breaking off a piece.
Free sugars
10.3 g per serving
20.6 % of the 50 g daily maximum · 41.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 30x43 cm rimmed baking tray
- aluminium foil
- medium saucepan
- heatproof spatula
- chef's knife
- chopping board
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 255 kcal |
| Protein | 2.1 g |
| Carbohydrate | 23.8 g |
| of which sugars | 14.5 g |
| of which free sugars | 10.3 g |
| Fat | 17.1 g |
| of which saturates | 10 g |
| Fibre | 2.1 g |
| Salt | 0.34 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
