Butterfinger Toffee Bark Recipe By Tasty Food

CHOCOLATE CRUNCH BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
• Pour the caramel over the crackers, spreading evenly with a spatula.
• Bake for 5 minutes.
• Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
• Remove the foil and spread the softened chocolate over the top evenly.
• Sprinkle with pecans, cover with foil, and freeze for 1 hour.
• Break the bark up into pieces.
• Enjoy!

HOMEMADE BUTTERFINGER BARK

Steps:

• Line a large baking sheet with aluminum foil.
• Melt 10 oz of chocolate over double boiler or in microwave,according to package directions.
• Spread the melted chocolate on the foil lined baking sheet, approximately 11″x15″. DOn't worry too much about the exact measurements, you just want it to be a thin layer.
• Place baking sheet in fridge to chill quickly, about 10 minutes.
• In a large microwave safe bowl melt your candy corn, 1 minute and then stir, then in 30 second increments until melted, stirring after each 30 seconds.
• Immediately stir in peanut butter. Mixture will be very thick. Use those muscles!
• Spread it on top of chilled chocolate.
• Place this back in the fridge for another 20 minutes, until chilled.
• Melt the remaining chocolate and spread it on top of the peanut butter layer.
• Chill again at least 20 minutes.
• Cut into triangle shaped pieces.