Candies with toffee and nuts

Ingredients:

• 50 saltine crackers
• 100 g butter
• 200 gr. brown sugar
• 350 g semi-sweet chocolate chips
• 1/2 cup salted peanuts, coarsely chopped

Preparation:

1. Preheat oven to 350°F (170°C). Line a 28 x 43 cm baking sheet with foil and spray with non-stick cooking spray.
2. Place the crackers on a baking sheet in a single layer, leaving no empty space between them. If necessary, break them into pieces to close the gaps.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir to melt the butter and bring the mixture to a rolling boil. Carefully pour the boiling mixture in an even layer over the crackers, covering as many as possible. If there are any gaps, don't worry—the toffee will set in the oven.
4. Bake for 5 minutes, until the toffee begins to bubble. Carefully remove the baking sheet from the oven and let cool for 1 minute.
5. Sprinkle the hot toffee with chocolate chips and let it sit for a minute to soften and melt. Then, using a knife or spatula, spread the melted chocolate into an even layer over the entire surface. While the chocolate is still soft, sprinkle it with chopped peanuts.
6. Refrigerate for about 30 minutes to allow the toffee and chocolate to set. Then, break the "bark" into jagged pieces and enjoy! Store the candies in an airtight container for up to a week.
   
   Recipe Chocolate Bark Candy with figs.