This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.

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  • Arrange crackers in the prepared jelly roll pan.

  • Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.

  • Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.

  • Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.

Nutrition Facts

249 calories; protein 2.3g; carbohydrates 26.2g; fat 16.6g; cholesterol 18.3mg; sodium 123.9mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
03/08/2013
Very Good & So Easy to Make.....Thank You for Sharing Read More
(3)

Most helpful critical review

Rating: 3 stars
04/29/2013
The ONLY reason why I give this recipe 3 stars saying it was OK is because my first batch of butter and sugar that I melted together (per the instructions) was a total FAIL. I am a very comfortable cook in the kitchen. When I say FAIL I mean the butter and sugar together never melded. It was like sand from a beach. So I thought I'd put vanilla extract in it off the stove and put it back on the element to stir and see if it'd help matters. It didn't. Instead it made the sugar into one big brown caramelized lump and the butter clarified all around it. It was the weirdest thing I've ever experienced. I started over. This time I melted the butter first. Then added and stirred the sugar for a minute while it was boiling. Still the color never caramelized and it wound up being more like cotton candy in texture. I poured it over the saltines and it was like spreading cheap icing on a sugar cookie. I baked it. Then skeptically added the chocolate chips (Callebaut) thinking that it wouldn't possibly melt but it did. I toasted pecans and put that on top. Once the pan cooled a bit I stuck it in the fridge. I've given this treat away and EVERYONE loves it. They think it's their new addiction. I'm happy since this was not how I first tasted this treat (made by a friend) and I felt defeated since my sugar/butter combo never materialized into ribbons of caramel. C'est la vie but I will do it again! I will master it! Read More
(1)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/07/2013
Very Good & So Easy to Make.....Thank You for Sharing Read More
(3)
Rating: 5 stars
03/24/2014
Huge Hit! I used Ritz crackers rather than saltines. Love how simple the ingredients are and how easy it was to prepare! Great party food Read More
(2)
Rating: 3 stars
04/29/2013
The ONLY reason why I give this recipe 3 stars saying it was OK is because my first batch of butter and sugar that I melted together (per the instructions) was a total FAIL. I am a very comfortable cook in the kitchen. When I say FAIL I mean the butter and sugar together never melded. It was like sand from a beach. So I thought I'd put vanilla extract in it off the stove and put it back on the element to stir and see if it'd help matters. It didn't. Instead it made the sugar into one big brown caramelized lump and the butter clarified all around it. It was the weirdest thing I've ever experienced. I started over. This time I melted the butter first. Then added and stirred the sugar for a minute while it was boiling. Still the color never caramelized and it wound up being more like cotton candy in texture. I poured it over the saltines and it was like spreading cheap icing on a sugar cookie. I baked it. Then skeptically added the chocolate chips (Callebaut) thinking that it wouldn't possibly melt but it did. I toasted pecans and put that on top. Once the pan cooled a bit I stuck it in the fridge. I've given this treat away and EVERYONE loves it. They think it's their new addiction. I'm happy since this was not how I first tasted this treat (made by a friend) and I felt defeated since my sugar/butter combo never materialized into ribbons of caramel. C'est la vie but I will do it again! I will master it! Read More
(1)
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Rating: 4 stars
12/15/2012
You d be hard pressed to find an easier or quicker addition to your cookie platter and it s yummy too. Read More
Rating: 5 stars
12/16/2013
Easy yummy & addictive! Read More
Rating: 4 stars
12/07/2015
My nephew made this for our Christmas party with crushed cane canes instead of the walnuts and it was a big hit! Read More
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Rating: 5 stars
05/28/2015
I used 1 cup of brown sugar instead of the white to make a caramel sauce. I also added marshmallows. Read More