Elaine’s Soda Cracker Bark
Bark gets unanimous approval as a great treat. This recipe is from our colleague Elaine, executive assistant and office manager, who makes this classic once a year. Put the saltines…
Instructions
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1
With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with foil, matte-side up, making sure to cover all four sides.
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2
Completely cover the bottom of the baking sheet with the soda crackers in an even layer. Cut the crackers to fit as needed. Set aside.
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3
In a medium pot over medium-high heat, melt the butter with the sugar, corn syrup and salt, stirring a few times. Bring to a boil. Cook over medium heat, without stirring, until a light amber caramel forms and a thermometer reads 265°F (130°C), about 6 minutes.
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4
Remove the pot from the heat. Immediately pour the caramel over the soda crackers. Using an offset spatula, spread the caramel over the entire surface of the crackers.
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5
Bake for 6 minutes or until the caramel is amber and the entire surface is bubbling.
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6
Remove the baking sheet from the oven. Cover the surface of the caramel with the chocolate chips. Let the chocolate melt for 5 minutes without touching.
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7
Using an offset spatula, spread the chocolate out in an even layer. Top with the almonds, pressing them gently into the chocolate. Let cool for 30 minutes.
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8
Freeze for 30 minutes or until the bark is completely chilled.
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9
Break the bark into pieces. Place the bark pieces into bags or airtight containers. The bark will keep for 2 weeks at room temperature.
Bark gets unanimous approval as a great treat. This recipe is from our colleague Elaine, executive assistant and office manager, who makes this classic once a year. Put the saltines on a baking sheet, then cover them with homemade caramel and bake them in the oven. Then just add melted chocolate and almonds for a sweet and salty treat reminiscent of childhood sweets. Put a few pieces of bark in a metal container, then wrap it in a pretty cloth.
