These are delicious, simple and quick. You won't even know that the "crisp" is a saltine cracker. A cross between a cookie and candy, you break these up like you would peanut brittle or peppermint bark; they make a nice addition to any cookie platter or gift in a tin for the holidays or anytime of the year. You may use other nuts in place of the pecans (walnuts, almonds, etc). Prep and cook time does not include cooling time.
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Units: US | Metric
- 1Preheat oven to 400 degrees.
- 2In a saucepan, melt the butter and sugar; bring to a boil and boil for 3 minutes, stirring occasionally.
- 3Meanwhile, line a cookie sheet (11 x 7 size works best) w/parchment paper; line with saltines, side by side with sides touching.
- 4Immedietely pour the butter/sugar mixture over the saltines to coat crackers completely.
- 5Bake for 5-6 minutes.
- 6Remove from oven; sprinkle bag of chocolate chips over the crackers and let them sit on counter for 5 minutes.
- 7With a spreader or rubber spatula, spread the melted chocolate to coat crackers completely and top w/chopped pecans.
- 8Cool completely (room temp or fridge) and break into pieces.
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Nutritional Facts for Skor/Heath Bar Bark
Serving Size: 1 (956 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 141.4
- Calories from Fat 87
- Total Fat 9.6 g
- Saturated Fat 5.2 g
- Cholesterol 13.9 mg
- Sodium 75.8 mg
- Total Carbohydrate 14.7 g
- Dietary Fiber 0.8 g
- Sugars 11.4 g
- Protein 0.9 g