I found this recipe for Christmas Bark made with saltine crackers in a celebrity holiday magazine while waiting at an appointment. This recipe may be “old news” to some people, but it was new to me. It is YUMMY!!! It makes a whole jelly roll pan and I think David and I could have eaten the entire pan in 24 hours if we had chosen to not practice any restraint.
Toffee is a classic Christmas candy, but candy making takes time and time is at a premium during the busy rush of December. This recipe for Christmas Bark utilizes many of the same ingredients as classic toffee such as butter and brown sugar, but is quicker and easier. One significant difference is the use of saltine crackers.
A person’s first thought might be – saltines? In candy? But unless someone looked closely, they would never even guess that there were saltines in there. The Christmas Bark is so addictive that after a few tastes, no one will even care what it was made with. They’ll be too busy reaching for another piece!
Christmas Bark with Saltines, Chocolate Chips, and Pecans
- 1 sleeve of saltine crackers
- 1 cup butter
- 1/2 cup light brown sugar
- 12 oz semisweet chocolate chips
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
- Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.
- Melt butter and brown sugar in a medium saucepan over medium to medium-high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. Pour butter-brown sugar mixture over the saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in oven and bake for 15 minutes.
- Remove the pan from oven and immediately sprinkle with the chocolate chips. Wait a few minutes for the chips to soften from the heat. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers. Immediately sprinkle chopped pecans on top. Press the pecans slightly with a spoon so they are firmly in the chocolate and will be less likely to fall off when the bark cools.
- Put the pan into the refrigerator and refrigerate for one hour. When the bark has finished cooling, remove the pan from refrigerator. Using your hands or a pizza cutter, break or cut the bark into pieces.
- Store in an airtight container in the refrigerator. If layering the bark, place sheets of waxed paper between the layers to prevent sticking.
Giving as a Gift
This bark makes a nice Christmas gift for a neighbor or teacher. Several pieces in a cellophane bag tied with a bright Christmasy ribbon makes a tasty treat to include in a small basket or gift bag along with a couple of pretty mugs and some holiday coffee samplers.
Delicious holiday treats don’t have to be difficult to make. This Christmas Bark brings together the best of both worlds – easy to make and delicious to eat! Enjoy!
You can see all of my recipes under Sallie’s Favorite Comfort Food Recipes. If you do try one of my recipes and like it, please come back and let me know in a comment. I truly do appreciate it when people do so!