Saltine Toffee Bark

My girlfriend brought these over for a dessert a few weeks ago.

It was the first time I had this....

and it won't be the last!

These things are addicting! My sister-in-law told me that a coworker of hers makes these and calls them "crack" (as in that's the name of this recipe). I can totally see why! They are that good! 

Gabe actually told me the other day that another batch needed to be made because we were running out!  So I decided to try and make them.

And....they are super duper easy.  Addicting + easy = bad! These will probably become a staple in our house which is a bad thing, but they are so.darn.yummy!

Try them please!

Saltine Toffee Bark
Saltine crackers (enough to line a 9x13" pan-I used 28 crackers)
1 cup brown sugar
1/2 cup butter (1 stick)
1 1/2 cups chocolate chips
heath bar bits (or nuts/sprinkles/any garnish you desire)

1. Preheat oven to 400
2. Line a 9x13" pan with foil and spray foil with non-stick spray (aka Pam)
3. Cover bottom of pan with saltine crackers:

4. In saucepan, melt butter and brown sugar and bring to a boil. Let boil for 3mins then remove from heat and pour over crackers (I read online not to stir it while it boils so I didn't...not sure if that's true or not!):

5. Bake in the oven for 5-6mins. It will do a lot of bubbling while baking!
6. Remove from oven and sprinkle on chocolate chips. Let stand 5mins, then spread chocolate chips on top of crackers. Sprinkle with whatever garnish you want to use:

7. Let cool completely then break into pieces and enjoy! FYI it's best to store this in the refrigerator (we put ours in a ziploc bag).

(Notes:  The recipe actually calls for 1 cup of butter and 1 cup of sugar and 2 cups of choc chips.  After reading a lot of reviews online it sounded like it was a little overkill so I cut back on the amounts a bit and to me they tasted just fine.  It seems the big garnish to use is walnuts, but Gabe isn't a fan of nuts so we stuck with the Heath bits, which is what my friend used as well.  To cool mine, I stuck the entire pan in the fridge for awhile until it felt pretty solid and then I broke it into pieces. I have no idea how long it would have to sit at room temperature to get hard enough to break-I'm guessing a few hours easily.  This also freezes really well too-added bonus!)