Chocolate and Toffee Moon Bark

A few weeks ago, a dear childhood friend and her husband came to visit.  We spent the weekend together catching up and talking about how crazy it was that we grew up together in California and then ended up in the Midwest post marriage.  Luckily for me, now I have 2 California friends who are within 2 hours driving distance 🙂

My friend, knowing about my fondness for homemade things, brought along a tray of delicious Chocolate and Toffee Bark (I shared a picture here).  There are literally no words to describe just how good it was!  The taste was a cross between Almond Roca and a Heath bar.

My dear friend was kind enough to share her recipe, and I decided to whip up a batch today in honor of her and the upcoming Super Bowl (this Sunday!).

Do you have any recipes that a loved one has shared with you?  Are you excited for the Superbowl?  If so, what team are you rooting for?


Chocolate and Toffee Moon Bark

Yield: Varies


  • 35 saltine crackers
  • 1 cup unsalted butter
  • 1 cup brown sugar, packed (light or dark; light has a sweeter taste, whereas dark has a more rich taste)
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped/sliced almonds, toasted


Preheat oven to 400˚F and set aside a foil lined rimmed cookie sheet. Grease the aluminum foil generously.

Line crackers over the bottom of the baking pan.

Combine butter and brown sugar in a saucepan and melt over medium heat. Once the mixture comes to a boil, cook for 3 minutes while stirring continuously. Pour mixture over saltines and cover completely. Bake for 5 to 6 minutes, until bubbles are formed.

Remove the baking pan from the oven and turn it off. Sprinkle chocolate chips over the baked crackers. Return the pan to the oven for a few minutes and allow the chocolate to soften. Remove from oven and gently spread the chocolate over the crackers with the back of a spoon. Sprinkle almonds over the melted chocolate.

Refrigerate for at least 8 hours (or freeze for at least 1 hour). Break into desired sized pieces.


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