When I was the Residence Life Coordinator for Alumni Residence Hall at Carson-Newman College (now University), I had a resident who’s father was the chair of the religion department, Dr. Garner. Dr. Garner’s wife, Vicki, used to always make me this candy as a Christmas present. I loved it and was always glad to receive it. Every single time I eat it, I think of Mrs. Garner and her generous gift. 🙂 Here’s a recipe for Mrs. Garner’s Saltine Toffee Bark.
Yield: 2 pounds
- 40 saltines
- 1 cup butter, cubed
- 3/4 cup sugar
- 2 cups (12 ounces) semisweet chocolate chips
- 1 package (8 ounces) milk chocolate English toffee bits
- Line a 15-in. x 10-in. x 1-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