Sweet and Salty Chocolate Bark Recipe - Allrecipes.com
Sweet and Salty Chocolate Bark Recipe
  • READY IN 50 mins

Sweet and Salty Chocolate Bark

Recipe by  

"This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
  2. Arrange crackers in the prepared jelly roll pan.
  3. Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
  4. Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
  5. Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
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Reviews More Reviews

Mar 07, 2013

Very Good & So Easy to Make.....Thank You for Sharing

Mar 24, 2014

Huge Hit! I used Ritz crackers rather than saltines. Love how simple the ingredients are and how easy it was to prepare! Great party food


5 Ratings

Dec 16, 2013

Easy, yummy, & addictive!

Apr 29, 2013

The ONLY reason why I give this recipe 3 stars saying it was OK, is because my first batch of butter and sugar that I melted together (per the instructions) was a total FAIL. I am a very comfortable cook in the kitchen. When I say FAIL, I mean, the butter and sugar together, never melded. It was like sand from a beach. So, I thought I'd put vanilla extract in it off the stove, and put it back on the element to stir and see if it'd help matters. It didn't. Instead, it made the sugar into one big brown caramelized lump and the butter clarified all around it. It was the weirdest thing I've ever experienced. I started over. This time, I melted the butter first. Then added and stirred the sugar for a minute while it was boiling. Still, the color never caramelized and it wound up being more like cotton candy in texture. I poured it over the saltines and it was like spreading cheap icing on a sugar cookie. I baked it. Then skeptically added the chocolate chips (Callebaut) thinking that it wouldn't possibly melt, but it did. I toasted pecans and put that on top. Once the pan cooled a bit, I stuck it in the fridge. I've given this treat away and EVERYONE loves it. They think it's their new addiction. I'm happy, since this was not how I first tasted this treat (made by a friend) and I felt defeated since my sugar/butter combo never materialized into ribbons of caramel. C'est la vie, but I will do it again! I will master it!

Dec 15, 2012

You’d be hard pressed to find an easier or quicker addition to your cookie platter, and it’s yummy too.


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  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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