A delightful and easy-to-make treat combining the crunch of saltines with the sweetness of toffee and chocolate.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal toffee texture.
Line a baking sheet with parchment paper and arrange the saltines in a single layer to cover the entire sheet.
Ensure the saltines are evenly spaced for a uniform base.
In a saucepan, melt the butter over medium heat, then stir in the brown sugar and vanilla extract. Bring the mixture to a boil and let it boil for one minute, stirring constantly.
Stirring prevents the sugar from burning and ensures a smooth toffee.
Pour the toffee mixture evenly over the saltines, spreading it gently with a spatula if needed.
Work quickly as the toffee sets fast.
Bake the sheet in the preheated oven for 7 minutes until the toffee is bubbly.
Keep an eye on it to prevent over-baking.
Remove from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for a minute to melt, then spread the chocolate evenly with a spatula.
Spreading melted chocolate creates a smooth finish.
Sprinkle the chopped pecans over the chocolate layer.
Press the nuts gently into the chocolate to help them stick.
Place the baking sheet in the freezer for one hour to set.
Freezing ensures the layers bond together firmly.
Break the bark into pieces and serve.
Store leftovers in an airtight container to maintain freshness.
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