Ingredients:

  • Approximately 1 standard sleeve (120g) Saltine Crackers (Plain, unseasoned)
  • 1 cup (2 sticks / 225g) Unsalted Butter, cold and cut into chunks
  • 1 cup (200g) Light Brown Sugar, firmly packed
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 12 ounces (340g) Semi-Sweet Chocolate Chips or chopped bar
  • 1 teaspoon (5g) Flaky Sea Salt (e.g., Maldon)
  • Optional: 2 tablespoons (30ml) Festive Sprinkles

Instructions:

  1. Preheat your oven to 400°F (200°C / Gas Mark 6). Line a 9x13 inch baking sheet with parchment paper, ensuring the paper extends slightly over the long sides to create handles.
  2. Arrange the saltine crackers in a single layer across the entire bottom of the prepared tin, breaking pieces as needed to fill in any gaps. They should fit snugly.
  3. In a heavy-bottomed saucepan, combine the 1 cup (225g) unsalted butter and 1 cup (200g) packed brown sugar.
  4. Cook over medium heat, stirring constantly until the butter is fully melted and the sugar is dissolved.
  5. Once the mixture comes to a full, rolling boil, stop stirring and cook for precisely 3 to 4 minutes. The mixture should visibly thicken and turn a deep caramel colour.
  6. Remove the pan from the heat and immediately stir in the vanilla extract. Be careful, as it will bubble vigorously.
  7. Immediately pour the hot toffee evenly over the layer of crackers. Use a heatproof spatula to spread the caramel across all the crackers, ensuring complete coverage.
  8. Place the tin in the preheated oven for 5 to 7 minutes. The toffee should be bubbling furiously.
  9. Carefully remove the baking sheet from the oven. Immediately sprinkle the chocolate chips evenly over the hot toffee.
  10. Let the chocolate sit undisturbed for 5 minutes (the residual heat will melt it). After 5 minutes, use an offset spatula to gently spread the melted chocolate across the entire surface.
  11. While the chocolate is still wet, sprinkle generously with flaky sea salt and any festive sprinkles.
  12. Allow the bark to cool at room temperature for about 30 minutes, then transfer the tin to the refrigerator for at least 30 minutes, or until the chocolate is completely set and hard.
  13. Once fully set, lift the bark out of the tin using the parchment handles. Break the bark into irregular, rough pieces. This rough crack appearance is part of its charm!
  14. Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for longer shelf life.