My husband and I were introduced to these when I had a booth at a craftshow earlier this month. The vendors at the craftshow are given a package that includes this tasty treat. Recipe found at Deep South Dish.

Chocolate Toffee Bark
a/k/a Saltine Cracker Candy
From the Kitchen of Deep South Dish
More or less 1 sleeve of saltines, enough to
cover a jellyroll pan
2 sticks of butter
1 cup of light brown sugar, well packed
Multi pack of full size Hershey’s milk chocolate bars
Crushed pecans or walnuts, optional

Preheat oven to 400 degrees. Line a jellyroll pan with foil, turn up the edges to form a tray and spray foil with non-stick cooking spray.

Arrange saltines with the salty side up in the jellyroll pan. In a saucepan, bring the butter and brown sugar up to a boil and cook for about 3 minutes, stirring constantly. Carefully pour mixture over the crackers and spread it out, evenly coating each cracker. Bake for about 5 minutes until bubbly.

While that is baking, break up the Hershey bars a bit. Remove the crackers and quickly top with the chocolate bars. As they begin to soften and melt, use a spatula to spread the chocolate evenly all across the top. Sprinkle top with chopped nuts, if desired. Set aside to cool in the pan for a few minutes, then very carefully slide the foil off onto a cooling rack to cool completely. Can also transfer to a cool baking sheet and refrigerate to speed up cooling. Cut into squares.

Optional Toppings: Sprinkle tops of cracker candy with coconut while the chocolate is still warm. Another good topping is to add Hershey’s Bits ‘O Brickle Toffee Bits sprinkled over the warm chocolate – you’ll probably want to use about 6 ounces. Can also top with any finely chopped nut – pecans, walnuts, peanuts, whatever you like. Try these with cooked, crumbled bacon sprinkled on top!

Gluten Free Variation: Gina from over on the Facebook page offered a great way to make these gluten free. Replace the saltines with rice crackers – she likes using the sesame variety – and you have a gluten free cracker candy. Thanks so much Gina!

Note: I prefer using the Hershey’s bars because they have such a smooth, creamy texture and they spread so fast and so well. You could also just as easily use chocolate chips and stick the tray back into the oven for a minute to soften before spreading, or melt them on the stovetop and then pour them over the top.

   I have always had a taste for chocolate.   Never really been a fan of dark or even spicy chocolates.   My husband however likes things of a spicy nature.   After coming back from a trip to Wal mart he had a new kind of spicy chocolate that he wanted me to try.   So being curious about the name I decided to try the Firecracker Chocolate Bar as it is named.   It has an interesting texture once it is in your mouth.   I described it as chocolate covered pop rocks with a kick.   I should add for not liking spicy or dark chocolate this was not bad.   Not something I would eat all the time but you need to try it once just for the weird feeling in your mouth.