Christmas Bark

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The Christmas Bark Recipe

• 1 sleeve of saltine crackers
• 1 cup butter
• 1/2 cup light brown sugar
• 12 oz semisweet chocolate chips
• 1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
6. Store in an airtight container in the refrigerator. If layering the bark, place sheets of waxed paper between the layers to prevent sticking.

Hot Mama: I love this recipe.  We have made it on several occasions and it gets an A+.  It's like crack.  It's so addictive and delicious that it is hard to stop eating!!  I first ate this candy/cookie/toffee at a potluck, and I had to ask my friend for the recipe.  Her recipe is identical to the one above.  She said she found it originally in People Magazine.  I can believe it.  This dessert is just that tasty, and super easy, as well.  Much easier to make than toffee (no candy thermometer required!).  The picture is of the uncut product.  It is taken with my phone, so it's not super great.  I don't wait to eat it, we eat it nice and warm while it is ooey-gooey goodness.  YUM!