Go Back
Easy Butter Brickle Bark Recipe with Saltines, Toffee, Chocolate, and Pecans

Easy Butter Brickle Bark

Saltine crackers are covered with a buttery brown sugar toffee, semisweet chocolate, chopped nuts, and optional flaky sea salt. After chilling, the sheet becomes crisp, rich bark that is easy to break into giftable pieces.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cracker Base
  • 40–48 crackers Saltine crackers
Toffee Layer
  • 1 cup Unsalted butter
  • 1 cup Packed light brown sugar
Chocolate Topping
  • 2 cups Semisweet chocolate chips
Garnish
  • 1 cup Chopped pecans or walnuts
  • 1/4 teaspoon Flaky sea salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Line a rimmed 10-by-15-inch jelly-roll pan with foil or parchment, then lightly grease the lining.
  2. Arrange 40–48 saltine crackers over the pan in one tightly fitted layer. Break crackers as needed so the surface is covered as evenly as possible.
  3. Melt the butter and packed light brown sugar together in a saucepan over medium heat. Once the mixture reaches a full boil, boil it for 3 minutes, stirring frequently, until smooth and slightly thickened.
  4. Pour the hot butter mixture evenly over the crackers, working across the entire pan rather than concentrating the syrup in one spot. Gently spread it with a spatula if needed.
  5. Bake for 8–10 minutes, watching for bubbling throughout and slightly darker edges. Remove the pan promptly once the toffee is actively bubbling.
  6. Immediately scatter the semisweet chocolate chips over the hot toffee. Let them stand for 2–3 minutes, then spread the softened chocolate into an even layer.
  7. Sprinkle the chopped pecans or walnuts over the chocolate, followed by the optional flaky sea salt. Cool the pan at room temperature before refrigerating it until firm, usually about 1 hour.
  8. When completely chilled, lift the bark from the pan and break it into irregular pieces. Store the finished candy in an airtight container.

Notes

Boil the butter and brown sugar for the full 3 minutes so the toffee sets properly instead of becoming greasy or soft. Store airtight at room temperature for about 1 week or refrigerated for up to 2 weeks.