Recipe of the Month

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SUMMER CRACK BARK RECIPE


 1 Sleeve salted saltine crackers (about 45 crackers)

1 cup (2 sticks unsalted butter)

1 cup brown sugar (packed)

1 12 oz. package dark chocolate chips (1 1/2 Cups)

heath toffee bits

white chocolate melted

m&m candies or nuts  your choice


Preheat oven to 375 degrees F

 line a rimmed cookie sheet with parchment paper. 

  Grease parchment paper with cooking spray.

Place crackers side by side on lined pan. (Set aside)

In a large saucepan, combine butter and brown sugar.

Bring to boil over medium-high heat and boil 3-4 minutes, stirring

constantly.  Pour 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 cake spreader

to spread melted chocolate chips evenly over the crackers.

Top with toffee bits, nuts and drizzle with white chocolate.

Cool completely in refrigerator for a couple hours or in freezer for 30 minutes, then break into pieces.

Store in refrigerator in covered container.


Enjoy