Easter Toffee Bark Recipes
SALTINE TOFFEE BARK
These salty-sweet treasures make delightful gifts, and their flavor is simply irresistible. The bark is like brittle, but better. Get ready for a new family favorite! -Laura Cox, Brewster, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 171 calories, Fat 12g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 119mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
EASTER TOFFEE BARK
Celebrate the season with this Easter Toffee Bark recipe. Sweet toffee bark is decorated with pastel-colored, candy-coated chocolates for the perfect seasonal effect. Brighten up your menu―and your loved ones' faces―with this Eastertime dessert.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h50m
Yield 20 servings, 2 topped crackers each
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Place crackers in single layer on foil-covered baking sheet sprayed with cooking spray.
- Bring butter and sugar to boil in medium saucepan on medium heat; cook 4 to 5 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over crackers; immediately spread to completely cover crackers.
- Bake 8 to 10 min. or until topping is hot and bubbly; cool.
- Melt white chocolate as directed on package; pour over crackers. Spread to evenly cover crackers. Top with candy-coated chocolate pieces; press gently into melted chocolate with back of spoon.
- Refrigerate 1 hour. Break into squares.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 125 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 24 g, Protein 2 g
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- Line a 15x10x1" baking sheet with foil so that it covers it completely. You don't want the toffee to seep underneath. Add the saltines in a single layer. Breaking the last row to fit if necessary.
- In a large saucepan over medium heat add the butter and stir to melt. Stir in the sugar. Bring to a boil and stir for one minute until the sugar dissolves.
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