Recipe of the Month
Summer Crack Bark Recipe
1 sleeve salted saltine crackers (about 44 crackers
1 cup (2 sticks) unsalted butter
1 cup brown sugar (packed)
1 1/2 cups) package dark chocolate chips
heath toffee bits
white chocolate melted
nuts
Preheat oven to 375 degrees F and line a rimmed cookie
sheet with parchment paper. Grease parchment paper
with cooking spray.
Placea cracers side by side on lined pan. Set aside.
In a large saucepan, combine butter and brown sugar.
Bring to boil over medium/medium-high heat ad boil for 3-4 minutes,
stirring constantly.
Pour evenly over crackers.
Bake in preheated oven for 5 minutes.
Remove from oven and sprinkle chocolate chips on top.
Let stand for 5 minutes, then use the back of a spoon to spread
melted chocolate chips evenly over the crackers.
Top with toffee bits, nuts and drizzle with white chocolate.
Store in refrigerator in covered airtight container.
1 sleeve salted saltine crackers (about 44 crackers
1 cup (2 sticks) unsalted butter
1 cup brown sugar (packed)
1 1/2 cups) package dark chocolate chips
heath toffee bits
white chocolate melted
nuts
Preheat oven to 375 degrees F and line a rimmed cookie
sheet with parchment paper. Grease parchment paper
with cooking spray.
Placea cracers side by side on lined pan. Set aside.
In a large saucepan, combine butter and brown sugar.
Bring to boil over medium/medium-high heat ad boil for 3-4 minutes,
stirring constantly.
Pour evenly over crackers.
Bake in preheated oven for 5 minutes.
Remove from oven and sprinkle chocolate chips on top.
Let stand for 5 minutes, then use the back of a spoon to spread
melted chocolate chips evenly over the crackers.
Top with toffee bits, nuts and drizzle with white chocolate.
- Cool completely in fridge (about two hours or in freezer (about 30 minutes),
Store in refrigerator in covered airtight container.
