Rating: 4.46 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

This is the easiest recipe I think I own. My kids are always asking me to make it because it is so good!

Recipe Summary

prep:
15 mins
cook:
11 mins
additional:
1 hr
total:
1 hr 26 mins
Servings:
40
Yield:
1 11x17-inch baking sheet
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted sides up.

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  • Combine butter and brown sugar in a saucepan; melt together over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.

  • Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.

  • Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over crackers and spread evenly.

  • Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.

Nutrition Facts

120 calories; protein 0.9g; carbohydrates 12.6g; fat 7.8g; cholesterol 15mg; sodium 80.6mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
01/08/2016
I've also been making this deliciousness for years. It's pretty addictive. I usually use semisweet chips though and mostly out of laziness, I sprinkle the chips on top immediately out of the oven and spread when melted. So yummy. Read More
(6)

Most helpful critical review

Rating: 2 stars
12/01/2017
Very disappointed! Sounds easy but the chocolate chips did not melt in microwave after 3 minutes. Finally put the whole thing in the oven to melt the chips. Read More
13 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/23/2015
12-22-15 ~ Easy and delicious - the best kind of cookie/candy! I made this for our Cookie/Candy Exchange 2015. I made one batch with toasted pecans and one batch without. Both were equally as good as the other. I even sprinkled a little sea salt on some of them. I drizzled the chocolate with a spoon for the striped look. A great recipe that I would make again. They were a hit with the girls in the cookie exchange. Read More
(7)
Rating: 5 stars
01/08/2016
I've also been making this deliciousness for years. It's pretty addictive. I usually use semisweet chips though and mostly out of laziness, I sprinkle the chips on top immediately out of the oven and spread when melted. So yummy. Read More
(6)
Rating: 4 stars
01/19/2016
Don't microwave the chocolate chips, add them while candy is in the oven. If not completely melted when you remove from oven, simply cover the pan with a cookie sheet to contain the heat and let the chocolate melt, then smooth with a decorating knife. Also, don't cool in the refrigerator. The candy and the chocolate cool at different rates and will often separate. If you are experiencing the candy and chocolate coming apart, allow cooling slowly without refrigeration - it won't happen. Another tip: After smoothing the chocolate with a knife creating a nice wavy pattern, drag a toothpick through the chocolate to create even nicer designs or even write in the chocolate. Read More
(5)
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Rating: 5 stars
12/17/2015
I make this every year and it is always DELICIOUS and so easy to make...everyone LOVES it! Thanks for sharing.:) Read More
(2)
Rating: 5 stars
01/11/2016
Made this a couple days ago. Very easy. I will likely make again. I melted the chocolate chips (I used the milk chocolate and added what was left from a bag of dark chocolate probably less than 1/2 c. ) in the same sauce pan used for the brown sugar and butter. As long as one keeps it on a very low temp and stirs it won't burn. Next time I make this I may just sprinkle the chocolate chips on the bars after baking. The heat from the toffee mix will likely melt the chocolate until it can be spread with a spatula. A few months back I tried another recipe very similar to this but I think it called for semi-sweet or dark chocolate and it also had sliced or slivered almonds on top. One could dress up this particular recipe with nuts as well and perhaps a little sea salt. Read More
Rating: 5 stars
02/08/2017
Love it and so did the Super Bowl Party. Only thing I did different was melt the chocolate in the microwave. I'll definitely make it again!! Read More
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Rating: 5 stars
12/11/2020
I make this as part of my Christmas baking. I also let the chocolate melt on top right after pan comes out of the oven (and use semi-sweet chips). I add crushed candy cane bits to the top after the chocolate has cooled a bit. It’s a huge hit. Read More
Rating: 5 stars
10/10/2020
I haven't eaten it yet, and I tweaked the recipe a little, but I think it will still be amazing! Read More
Rating: 2 stars
05/03/2016
I made this and followed instructions but when it was cooked the caramel part that was poured was still gooey. Was not sure if it's suppose to be that way. Read More
Rating: 2 stars
12/01/2017
Very disappointed! Sounds easy but the chocolate chips did not melt in microwave after 3 minutes. Finally put the whole thing in the oven to melt the chips. Read More