Servings 8 servings
Ingredients
- 2 1/4 cups oyster crackers
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1 1/2 cups semisweet chocolate chips
- 1 Tablespoon coconut oil (See Kelly's Notes)
- Sprinkles
Instructions
- Preheat the oven to 400°F. Line a quarter baking sheet or 13×9-inch baking pan with foil.
- Spread the oyster crackers in a single layer on the prepared baking sheet.
- Melt the butter in a small saucepot set over medium-high heat then whisk in the brown sugar until well combined. Bring the mixture to a boil and cook, undisturbed, for 3 minutes. Pour the toffee atop the oyster crackers, spreading it into an even layer.
- Bake the toffee for 5 minutes then remove it from the oven and let it cool for 5 minutes. While it is cooling, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each increment, until smooth.
- Pour the chocolate atop the toffee then use a spatula to spread it in an even layer. While the chocolate is still wet, top it with sprinkles then let the toffee cool completely, about 30 minutes. (Alternately, place the baking sheet in the freezer for 15 minutes until the chocolate is set.)
- Break the toffee into pieces and serve.
Notes
- The coconut oil helps the chocolate set firm. You can omit it and then pop the bark in the fridge or freezer to speed up the cooling/setting process.
- Work quickly when spreading the toffee sauce over the oyster crackers. The toffee can set rapidly, so a swift and even distribution is essential.
- Store the candy in an airtight container at room temperature for up to 2 weeks. Alternatively, package it up in sealable plastic bags and stash it in the freezer for up to 3 months.
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