Saltine Toffee Chocolate Bark
By Joe
Source: Serious Eats — Alexandra Penfold, Chocolate Bark.
A chocolate bark recipe for 20 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 175°C. Line a 12 x 43.2 cm jelly roll pan with foil. Put saltine crackers salt side up plus side-by-side in the pan as firmly as possible without overlapping. Use saltine pieces in order in order in order in order to fill any gaps at this bottom of the pan. Keep to one side. Chop chocolate so pieces are around the size of standard chocolate chips and keep to one side. Melt butter over a mid-sized flame mixing often with a spatula in a mid-sized saucepan. Add brown sugar and vanilla mixing to mix once butter has melted. Cook for around 5 minutes or till mixture is an even dark brown color plus has begun to bubble. Take out from heat and tip over saltines using spatula to spread sauce. Cook crackers for 5 minutes or till butter mixture begins to bubble. Take out from oven and scatter uniformly using chocolate allowing the heat in order to melt the chocolate. Spread chocolate uniformly using this spatula so all of the crackers are completely covered. Scatter with sea salt. Chill till chocolate sets and hardens. Break apart and serve.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
14.7 g per serving
29.4 % of the 50 g daily maximum · 58.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 355 kcal |
| Protein | 3.1 g |
| Carbohydrate | 34.1 g |
| of which sugars | 16.8 g |
| of which free sugars | 14.7 g |
| Fat | 23.2 g |
| of which saturates | 11.3 g |
| Fibre | 2.4 g |
| Salt | 0.47 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
