Christmas Crack Bark
When it comes to easy Christmas desserts, it doesn't get any better than this caramel toffee chocolate bark. Crispy, crunchy, salty, and sweet, it's highly addicting and perfect for gifting. Made with six simple ingredients, including saltine crackers and McCormick Pure Vanilla Extract, in less than 30 minutes, no candy thermometer needed!
McCormick
McCormick
Recipe - Price Rite Marketplace Corporate
Christmas Crack Bark
Prep Time15 Minutes
Servings20
Cook Time11 Minutes
Ingredients
1 sleeve saltine crackers, about 35 crackers
1 cup (2 sticks) unsalted butter
1 cup firmly packed light brown sugar
1/8 teaspoon McCormick® Sea Salt Grinder
1 1/2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 package (10-12 oz) chocolate chips semi-sweet, milk or dark chocolate
Directions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil. Spray lightly with no-stick cooking spray. Arrange crackers on baking sheet in single layer so that the edges almost touch.
- Heat butter and brown sugar in 2-quart saucepan on medium heat. Bring mixture to a boil, stirring frequently. Simmer 2 to 3 minutes. Remove from heat; stir in salt and vanilla.
- Pour caramel sauce over crackers and spread to evenly coat crackers. Bake 6 minutes.
- Remove pan from oven. Sprinkle chocolate chips over caramel layer. Let stand 5 minutes. Spread chocolate chips into an even layer on top of caramel.
- Refrigerate 1 to 2 hours or freeze 30 to 45 minutes or until firm.
- Break or cut into pieces to serve. Store in an airtight container in the refrigerator up to 1 week.
Kitchen Tips:
- Stir 1/2 teaspoon McCormick® Ground Cinnamon into caramel mixture along with salt and vanilla.
- Sprinkle chopped pistachios and chopped McCormick Gourmet Organic Crystalized Ginger over chocolate layer immediately after spreading over crackers.
- Substitute chocolate confectionary coating wafers (such as Wilton Candy Melts) for the chocolate chips. Heat Candy Melts as directed on package and stir in your favorite McCormick® Extract to taste such as Peppermint, Orange, or Almond.
15 minutes
Prep Time
11 minutes
Cook Time
20
Servings
Directions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil. Spray lightly with no-stick cooking spray. Arrange crackers on baking sheet in single layer so that the edges almost touch.
- Heat butter and brown sugar in 2-quart saucepan on medium heat. Bring mixture to a boil, stirring frequently. Simmer 2 to 3 minutes. Remove from heat; stir in salt and vanilla.
- Pour caramel sauce over crackers and spread to evenly coat crackers. Bake 6 minutes.
- Remove pan from oven. Sprinkle chocolate chips over caramel layer. Let stand 5 minutes. Spread chocolate chips into an even layer on top of caramel.
- Refrigerate 1 to 2 hours or freeze 30 to 45 minutes or until firm.
- Break or cut into pieces to serve. Store in an airtight container in the refrigerator up to 1 week.
Kitchen Tips:
- Stir 1/2 teaspoon McCormick® Ground Cinnamon into caramel mixture along with salt and vanilla.
- Sprinkle chopped pistachios and chopped McCormick Gourmet Organic Crystalized Ginger over chocolate layer immediately after spreading over crackers.
- Substitute chocolate confectionary coating wafers (such as Wilton Candy Melts) for the chocolate chips. Heat Candy Melts as directed on package and stir in your favorite McCormick® Extract to taste such as Peppermint, Orange, or Almond.
