I decided that we needed one last Christmas treat this year right about the time I saw this yummy chocolatey, peanut buttery, toffee bark on Tastespotting. I knew that there was no way I could not make it, so make it I did.
I enlisted the help of my daughter to line a baking pan with saltine crackers for me while I heated up the toffee mixture. That’s right…saltine crackers. Sounds kinda funky, but oh my word, this stuff is so yummy. It’s also really addicting, so watch out for that. You don’t want to be like me, sneaking pieces of this bark in the middle of the night after waking up to go pee.
I’m sorry. I just said pee on my food blog. Heaven help us, but it’s about to get worse…
After the toffee had boiled for three minutes and turned a delicious amber color, I poured it over the saltine crackers. My daughter, my sweet, innocent, adorable little princess of a daughter…
…let out a squeal and shouted, “Ewwwww! Poop juice!”
Apparently she didn’t find the toffee quite as appetizing as I did.
I didn’t let her protests stop me though. I covered the crackers in the toffee, then in peanut butter, then in chocolate, and then, finally, in red and green M&Ms.
This is some darn good holiday candy, poop juice and all.
- 1/4 pound (one sleeve) salted saltine crackers
- 1 cup brown sugar
- 1 cup butter
- 1/3 cup peanut butter
- 1 1/2 cups semi-sweet chocolate chips
- Chopped m&ms or nuts
- Preheat the oven to 400 degrees. Line a 18x13 baking sheet (one with a lip so there is no leakage) with parchment paper. Place all of the saltines salt side up on the baking sheet in an even layer. There should be just a little space between each cracker for the toffee layer to ooze in around the crackers.
- Bring the sugar and butter to a boil in a medium sauce pan. When the mixture is fully boiling (not just the edges), allow to boil for three minutes and do not stir. You'll want to stir it, but practice some restraint. And, be careful! Boiling sugar is super hot!
- Pour the boiling mixture over the crackers and put in the oven for five minutes.
- Drop spoonfuls of the peanut butter over the crackers/toffee and place back in the oven for one minute.
- Spread the now melty peanut butter all across the crackers and then sprinkle with the chocolate chips. Back into the oven for one minute.
- Spread the chocolate around and sprinkle the m&ms or nuts on the chocolate layer and let cool on the counter for about 20 minutes. Place in the freezer for an hour and then break apart into small, serving size pieces.
recipe from Grin and Bake It