Merry Christmas eve!!! And Merry Christmas as I won't be posting tomorrow. Hope you all have a wonderful time with family, friends and delicious food. :)
Before I started my new job, I tried to write up a ton of blog posts since I have so many things I haven't blogged about. Which is how I've been updating my blog so frequently despite my great lack of free time! It's nice to just have them all ready. But I've been sneaking in some Christmas goodies so that you won't be seeing them in January when you're sick of them! Well I always love seeing Christmas baking and don't get sick of it but I imagine there are people who do, or who make resolutions to stop eating Christmas goodies after eating so many over the holidays. Anyway!
So here is one of the delicious things I made this here. I've wanted to make this since I first saw it on David Lebovitz's blog, then saw it on everybody likes sandwiches, then on Dinner with Julie. Finally it's on my blog! I like making at least one bark/candy type thing at Christmas. This one is super easy. You make caramel (but in a really easy way without a candy thermometer), pour it on top of crackers, bake, then top with chocolate. Next time I'll get the salted soda crackers because I love that salty sweet combination. It might sound bizarre to include crackers in this bark, but the caramel completely soaks into them. So they're more like a vessel for the caramel and to help add the crunch.
If this sounds good, you might also like:
Chocolate Cookie Bark
Candy Cane Bark
Peanut Butter Truffles
Quintuple Chocolate Brownies
Chocolate Caramel Crunch
Adapted from Dinner with Julie, everybody likes sandwiches and David Lebovitz
I bought the crackers with unsalted tops this time, but next time will buy the salted ones.
Box of soda crackers (I used Premium Plus)
1 cup unsalted butter
1 cup packed golden brown sugar
1 cup chocolate chips or chopped dark chocolate
Preheat the oven to 375F. Line a large rimmed baking sheet with foil. Line the pan with crackers.
In a medium saucepan, bring the butter and brown sugar to a boil over medium heat, stirring constantly. Cook for 3 minutes, stirring constantly. Pour evenly over the crackers, spreading it with a heatproof spatula to cover.
Put it into the oven and immediately reduce the temperature to 350F. Bake for 12-15 minutes, until deep golden. Remove from the oven and scatter with chocolate chips; let sit until they soften, then spread evenly over the caramel.
Let cool completely, then break into chunks, or cut/score into squares while still warm. I found that it broke really easily into perfect squares (because each piece is a soda cracker).