This salty and sweet chocolate bark is a super easy holiday variation of classic Chocolate 'Crack.' Mints can be crushed to personal perference—a mix of finely and coarsely crushed works well. Be sure to regular salted saltines—unsalted and low sodium version are now available, but won't work as well in this recipe.
About This Recipe
|Yield:||Serves 1 (ok, maybe more like 20, but be warned, it's addictive)|
|Active time:||20 minutes|
|Total time:||2 hours|
|Special equipment:||aluminum foil, jelly roll pan|
|This recipe appears in:||Weekend Baking Project: Chocolate 'Crack' and Holiday Peppermint Chocolate 'Crack' American Classics: Holiday Peppermint 'Crack'|
- 51 saltine crackers (approximately)
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- 12 ounces high quality dark chocolate (70% or greater)
- 2/3 cup crushed candy canes or peppermints
Preheat oven to 350°F. Line a 12 x 17 inch jelly roll pan with foil. Place saltine crackers salt side up and side-by-side in the pan as tightly as possible without overlapping. Use saltine pieces to fill any gaps at the bottom of the pan. Set aside. Chop chocolate so pieces are about the size of standard chocolate chips and set aside.
In a medium saucepan melt butter over medium heat stirring frequently with a spatula. Once butter has melted, add brown sugar and vanilla stirring to combine. Cook for about 5 minutes or until mixture is an even dark brown color and has begun to bubble. Remove from heat and pour over saltines using spatula to spread sauce.
Bake crackers for 5 minutes or until butter mixture begins to bubble. Remove from oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate. Spread chocolate evenly with the spatula so all of the crackers are completely covered.
Let the chocolate cool slightly, so that it it cool to the touch, but not hardened. Sprinkle crushed candy canes or peppermints evenly on top and refrigerate until chocolate sets and hardens. Break apart and serve.