The title seems confusing right? I had to make it clear that this toffee bark recipe doesn’t belong to me, but to a friend named Hina. Hina with one ‘N’ and not two. My friendship with Hina began in a bit of a strange way. My hubby and her father, worked together on a project at work. Hubby became good friends with Uncle and they used to have many conversations in their day-to-day interactions. In one such conversation, Uncle mentioned the Sacred Caravan Umrah tour with Shaykh Hamza Yusuf and how his family goes every year. We jumped at the chance to go on the Sacred Caravan because we knew it would be a life-altering experience. To go for Umrah (small pilgrimage to Mecca) with Shaykh Hamza Yusuf, get a behind-the-scenes tour of many historical sites that aren’t open to the public and more importantly, be taught by Shaykh Hamza is an intimate setting where we would be able to interact with him at a personal level was an opportunity not to be missed. We made our intentions and applied to go. Alhamdulilah, we were accepted and our family spent two beloved weeks in the holy cities of Mecca and Medina with our Shaykh. We met many people on the trip, including Uncle, his daughter Hina and the rest of his family. Since the trip was so jam-packed with activities, Hina and I never interacted that much. However, after getting home and adding each other onto Facebook, we’ve become friends.
In several Facebook posts, Hina mentioned this really special toffee bark she makes. Lucky for me, she was more than willing to share her recipe. Lucky for you, she’s letting me share it here. I made a few slight adjustments to the recipe. Next to my changes I will share what Hina’s original recipe uses.
Hina’s Toffee Bark
Parchment paper (Hina used non-stick easy-release foil)
1 cup butter, room temperature
1 cup white sugar
10 oz 60% bitter sweet baking chocolate chips (Hina used 12 0z semi-sweet chocolate chips)
10 oz peanut butter chips
1/2 cup finely chopped walnuts (Hina used pecans)
Preheat oven to 400°.
Line a 12 x 17″ cookie sheet with parchment paper. Line cookie sheet with saltine crackers from end to end. Break saltines in half to fill in any gaps.
In a medium-sized sauce pan, bring butter and sugar to a boil. Boil for TWO minutes. The colour should turn from white to light amber and be frothy and foamy. Pour the hot mixture over the saltines and spread evenly over the saltines using an off-set spatula. Make sure the saltines are completely covered with the sugar-butter mixture- it is the “glue” that holds everything together and is the toffee layer.
Bake saltines at 400º for 8 minutes.
In a small bowl, mix bittersweet chips and peanut butter chips together. Pour chips all over the hot crackers and return tray to the oven for 30-60 seconds, until the chips have softened. Using an offset spatula, spread the softened chips evenly over the saltines. Sprinkle walnuts over the chocolate.
Place tray in fridge to set bark. Once the toffee bark is chilled, use your hands to break the bark into large pieces.