When we asked what kinds of recipes you were looking for a few weeks back, many of you suggested simple kid’s projects. School out for many kids in the Northeast this past week, we thought you might be ready. During a brainstorming session, our friend Kirsty Hughan immediately remembered these bars from her childhood.
Not sure how this recipe sneaked past me until now, but it’s the perfect recipe to make with kids because the pay off comes pretty quickly. Let them line the pan with the saltine crackers. You’ll be there to cut the last few to fit the pan and then pour the hot butter/brown sugar mixture over the crackers. Once the crust emerges from the oven, let them sprinkle on the chips and then spread the melted chocolate goo. They’ll love sprinkling on the Heath Bar Bits too.
From there just pop it in the freezer to set for just a few minutes, and let them break the big bar into pieces. If they’re anything like Maggy and Sharon when they were young, the chunks will be pretty big!
So… get to know this bar. I guarantee it’ll become a family fave.
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Salted Toffee Chocolate Bars
Makes about 2 dozen
30 saltine crackers
1/2 cup dark brown sugar
1 stick (8 tablespoons) butter
1 bag (12 ounces) chocolate chips
1/2 an 8-ounce bag Heath Bar bits
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease a 9- by-13-inch rimmed cookie sheet with vegetable cooking spray. Line pan bottom and up and over the long sides with heavy-duty foil for easy removal. Grease foil with vegetable cooking spray and then line with crackers, cutting as necessary to fit the pan.
Heat brown sugar and butter in a medium saucepan over medium heat, stirring frequently, until simmering. Pour brown sugar mixture evenly over saltines and working quickly, use a spatula to spread it.
Bake saltines until bubbly and golden brown, about 10 minutes. (Watch carefully to make sure it doesn’t burn) Remove from oven and sprinkle chocolate chips over hot crackers; let stand 3 minutes and the spread chocolate evenly over crackers with a spatula. Sprinkle with Heath Bar Bits. Freeze until firm. Using foil handles, remove bar from pan. Break into pieces and serve.