Why did my toffee separate or look greasy?

This usually happens when the butter and sugar weren’t fully melted together before boiling or the heat was too high. To prevent separation, melt the ingredients slowly over medium heat, stirring constantly until fully combined, then bring to a boil. Keep stirring during the 3–5 minutes of boiling. A smooth, glossy mixture means you’re on the right track.

Why didn’t my chocolate melt enough to spread?

If your toffee cooled too quickly, the chocolate chips may not melt fully on contact. To fix this: Place the pan back in the warm (but turned-off) oven for 1 minute to soften the chocolate. If needed, tent loosely with foil to trap heat. Using chopped rich dark chocolate instead of large chips also melts more easily and evenly.

How do I store this bark so it stays fresh and crunchy?

Store fully cooled bark in an airtight container at room temperature for 4–5 days. For longer storage, place pieces in a freezer-safe container with parchment between layers and freeze for up to 3 months . This recipe freezes exceptionally well and stays crisp even after thawing—just bring pieces back to room temperature before serving.

Easy Dark Chocolate Toffee Bark Recipe | Christmas Crack

Description

There’s something magical about the holidays that makes a delicious treat feel absolutely irresistible—and this Easy Dark Chocolate Toffee Bark Recipe (also known as Christmas Crack) is the perfect balance of salty, sweet, crunchy, and decadent.

Ingredients

Units Scale

54 Unsalted Saltine Crackers
2 Sticks of Butter
1 cup of Brown Sugar
1 Tablespoon of Vanilla Extract
20 ounces of Dark Chocolate Chips
Any toppings you choose - Sea Salt, M&M's, Dubai Chocolate, Sprinkles or even Nuts.

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Instructions

Line a rimmed baking sheet with parchment paper and arrange the unsalted saltine crackers in a single layer to fully cover the bottom of the pan; preheat oven to 350°F (175°C).
Melt the butter and brown sugar in a saucepan over medium heat, stirring frequently until completely combined.
Bring the mixture to a full boil and cook for 3–5 minutes, stirring constantly, until the toffee thickens and looks glossy.
Pour the hot toffee over the saltines and use a spatula to quickly spread it evenly to the edges and sides of the pan.
Bake the toffee-covered crackers for 8–10 minutes until the caramel is bubbling all over.
Remove from the oven and immediately sprinkle dark chocolate chips (or chopped dark chocolate) evenly over the hot toffee.
Let the chocolate sit for 2–3 minutes to melt, then gently spread it into a smooth, even layer.
Add toppings while the chocolate is still soft, such as sea salt, chopped nuts, crushed Heath bars, M&Ms, sprinkles, or Dubai chocolate crumble.
Cool to room temperature, then refrigerate until fully set before breaking into pieces and storing in an airtight container or freezer-safe container.

Notes

10 Expert Tips for Perfect Saltine Cracker Dark Chocolate Toffee Bark

1. Use unsalted saltine crackers for better flavor control

Saltines are the classic base, but using unsalted allows you to add your own sprinkle of sea salt on top, giving you a cleaner, more balanced sweet–salty finish.

2. Line the pan thoroughly for easy removal

Always use parchment paper or a silicone mat. Toffee gets extremely sticky, and a lined pan makes lifting and breaking the bark effortless.

3. Melt the butter and sugar slowly before boiling

Let the ingredients fully melt together over medium heat before bringing to a boil. This helps prevent separation and gives you a smoother toffee.

4. Don’t walk away during the boil

Once boiling starts, stir constantly. Toffee cooks fast—usually 3–5 minutes—and this keeps it from scorching or crystalizing. The mixture should look thick, shiny, and caramel-like.

5. Work quickly when pouring the toffee

Pour the toffee over the crackers immediately and spread it to the edges and sides of the pan. Toffee sets fast, so quick, even spreading gives the bark its signature “snap.”

6. Add the chocolate while the toffee is piping hot

Sprinkle your chocolate chips or chopped rich dark chocolate right after the toffee comes out of the oven. The residual heat melts the chocolate perfectly—no microwave or double boiler needed.

7. Use dark chocolate for the cleanest break and flavor

Dark chocolate sets harder, cracks into better pieces, and balances the sweetness of the toffee. Milk chocolate works too but creates a softer, sweeter bark.

8. Press toppings lightly, don’t push them in

Whether using chopped tree nuts, Heath bars, festive sprinkles, or your Dubai chocolate crumble, lightly tap them into the melted chocolate so they stick without sinking.

9. Chill fully before breaking

Let the bark cool to room temperature, then refrigerate until firm. If the chocolate isn’t fully set, you’ll get smearing instead of clean, crisp shards.

10. Store correctly for the best texture

Keep your bark in an airtight container to maintain its crunch. If making ahead, freeze in a freezer-safe container with parchment between layers—this bark freezes beautifully with no loss of texture.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 Slab
Calories: 104
Sugar: 4.8 g
Sodium: 110.9 mg
Fat: 5.7 g
Carbohydrates: 12 g
Protein: 1.1 g
Cholesterol: 6.2 mg