Christmas Chocolate Cracker Bark

Photo of completed Christmas Chocolate Cracker Bark

Many of you make Christmas crack before Christmas to enjoy with your loved ones during this festive season. We made them using saltine cracker toffee coated in good quality Belgian Dark Chocolate couvertures and sprinkled with almond bits, M & M, crushed candy cane, dried cranberries and some sprinkles. A combination of sweet and salty, this Christmas Chocolate Cracker Bark is truly addictive.

Ingredients:

  • 1 Cup Chocolate Couvertures (Milk/Dark/White Chocolate - your choice)
  • 40-50 Saltine Crackers (-/+ adjustable depending on the tray you are using)
  • 2-3 Tablespoons Crushed Candy Cane
  • ⅛ Cup Roasted Almond Slivers
  • ⅛ Cup M & M Candy
  • ⅛ Cup Dried Cranberries (optional)
  • Christmas Sprinkles (optional)
  • 1 Stick /1/2 Cup Butter
  • ½ Cup Light Brown Sugar (We reduced sugar, use 1 cup if you like sweeter)

Instructions:

  1. Line parchment paper/aluminum foil on a baking sheet.
  2. Arrange or fill the baking sheet with saltine crackers.
  3. Preheat the oven to 340 degrees F.
  4. In a small sauce pot, add butter, light brown sugar and cook them over low heat until the butter is fully melted.
  5. Stir constantly and let it boil and caramelize.
  6. Remove the pot and carefully pour the caramel all over the saltine crackers and spread them evenly with a spatula.
  7. Put the baking sheet in the oven and bake them for 5-8 minutes at 330 degrees F.
  8. Meanwhile, melt & temper chocolate couverture on the stove using a double boil method. You can do this in a microwave if you prefer.
  9. Remove the baking sheet of the saltine cracker from the oven when the time is up. Set aside and continue preparing your chocolate.
  10. When the chocolate is ready, pour or spread the chocolate all over the saltine crackers & spread them evenly with a silicone spatula.
  11. Add crushed candy cane, almond bits, dried cranberries, M & M candy on top of the chocolate and let it cool & set.
  12. You can put them in the fridge as well for 30 minutes or until set. If the chocolate is well tempered, they will set & harden at room temperature.
  13. Once the chocolate has hardened, break the bark into big pieces and they are ready to enjoy.
  14. You can store them in an airtight container for up to two weeks in the fridge.
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Tips & Notes:

  1. You can use baking chocolate chips if you prefer. If you use chocolate chips, spread them on the hot caramel saltine crackers as soon as they come out of the oven. Once you see the chocolate is starting to melt, spread it out evenly with a spatula to cover the saltine crackers.
  2. Add crushed candy cane, M & M candy, almond bit, dried cranberry & sprinkles (optional) on the chocolate before the chocolate set.
  3. You can use any candy, nuts or dried fruits of your choice.
  4. You can use unsalted butter but do add a dash or two of salt in the butter mixture.
  5. You can use granulated white sugar if you prefer.
  6. We reduced sugar for our own batch, but if you like it sweeter, use 1 cup of light brown sugar.
  7. We let our chocolate cracker bark set at room temperature only because we tempered the chocolate.
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