Parmesan Saltine Toffee

Parmesan Saltine Toffee

Parmesan cheese adds a rich flavor twist to this classic toffee bark recipe. It’s a delectable treat that’s quick to prepare with a short ingredient list, travels well and makes a big pan. Share with friends by wrapping the bark with a cute serving plate for a special homemade gift from the kitchen.

servings
12

Ingredients







Cooking Instructions

1

Heat oven to 375°F. Line a 15 x 10-inch baking sheet with parchment paper. Arrange crackers in a single layer on prepared pan; set aside.


2

Melt butter with brown sugar in a large saucepan over medium-high heat; cook and stir frequently until mixture begins to boil. Boil for 3 minutes, stirring constantly. Remove from the heat. Gradually pour butter mixture evenly over crackers.


3

Bake for 5 minutes. Sprinkle with parmesan and chocolate chips. Return to oven for 1 minute. Spread softened chocolate chips over top. Sprinkle with toffee bits. Cool.


4

Refrigerate for at least 2 hours, or freeze for 30 minutes to set. Break into pieces. Store in an airtight container in the refrigerator.


Recipe Tip:
Any brand of Wisconsin parmesan cheese can be used. Freshly grated parmesan from a 6-ounce wedge or block works best in the recipe.

 

cheese iconCheesemonger Tip:
Parmesan cheese in a dessert? Sounds crazy, doesn’t it? The parmesan cheese adds a nutty richness to the toffee bark that balances out the sweetness—it’s actually kind of sweet and salty. Delicious!

Ingredients







Cooking Instructions

1

Heat oven to 375°F. Line a 15 x 10-inch baking sheet with parchment paper. Arrange crackers in a single layer on prepared pan; set aside.


2

Melt butter with brown sugar in a large saucepan over medium-high heat; cook and stir frequently until mixture begins to boil. Boil for 3 minutes, stirring constantly. Remove from the heat. Gradually pour butter mixture evenly over crackers.


3

Bake for 5 minutes. Sprinkle with parmesan and chocolate chips. Return to oven for 1 minute. Spread softened chocolate chips over top. Sprinkle with toffee bits. Cool.


4

Refrigerate for at least 2 hours, or freeze for 30 minutes to set. Break into pieces. Store in an airtight container in the refrigerator.


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