So we’re all familiar with the saltine bark that is so popular around Christmas. The stuff that is infamously called “Crack Bark” for a very good reason. If I know there is a container anywhere in the house I can’t knowingly pass by it without getting a piece or two. But why do we save this incredibly delicious and tempting stuff just for Christmas? If for no other reason than to save our waistline!
Well, I’m going against all good practices and braking all the rules and making this stuff after the new year. So put those resolutions to the side, get out those stretchy pants and help bend the rules with me! Cause I’m in the bark making and eating mood and I need some company.
The base of the bark is so simple and basic. It’s simply saltine crackers, butter and brown sugar. It’s baked to make a slightly crunchy caramel, after immediately being removed from the oven it’s topped with chocolate chips and then that melted chocolate is spread over the entire tray of crackers. From there the toppings are all up to you. Leave it plane, top with nuts, more chocolate or your favorite candy.
This time around I wanted a s’mores bark. So after removing the crackers from the oven and spreading the melted chocolate over the top I topped it with graham cracker pieces, mini marshmallows and mini chocolate chips. This has to be one of my favorite barks yet. I love this stuff and I love s’mores so this is a delicious fusion of the two. Forget the campfire, fire up your oven and make this s’mores bark today!
S’mores Saltine Bark
Ingredients:
40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/2 Cup mini chocolate chips
1/2 Cup graham cracker pieces
1/2 Cup mini jet puffed Mallow bits
Directions:
Preheat oven to 400.
Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.
Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.
Pour over the crackers and spread evenly, being sure each cracker is covered.
Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers.
Sprinkle the mini chocolate chips, graham cracker pieces and mallow bits over the bark and allow to set. Once the chocolate has hardened and is set, break the bark in pieces and store in an airtight container.
Recipe source: A Lynsey Original
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