Dangerous with a capital D. This bake-freeze-break treat has some serious potential to make you mad at me when you can't stop and eat all of it two days. It's buttery, toffee-y , crunchy, chewy, intensely chocolatey, and flecked all over with nuts. And fun to make...but I did warn you. ;)
Get creative and use whatever nuts you like! If you have a nut-free house, omit and use sprinkles or dried fruit instead.
Notes: Butter is unsalted. Chocolate chips are Hershey's.
ALMOND & PECAN CHOCOLATE CRACKER BARK
Ingredients: 1 1/2 sleeves saltine crackers, 1 cup butter (2 sticks), 1 generously packed cup of dark brown sugar, 1 tsp. vanilla extract, 12 ounces semi-sweet chocolate chips (about 2 cups) 1/2 cup whole pecans roughly chopped, 1/3 cup shaved almonds roughly chopped.
Makes about 1 pound of bark.
1. Preheat the oven to 350* F. Line a baking sheet with parchment paper.
2. Lay saltine crackers down on the baking sheet from edge to edge, to fill it, it will take between 48 and 55 crackers depending on the size of your sheet.
3. Melt the butter with the vanilla in a saucepan over medium heat. Once melted, add the brown sugar and stir until the mixture comes to a simmer. Cook, stirring, for another 2-3 minutes until smooth.
4. Pour the hot brown sugar over the crackers. Smooth out with a rubber spatula. Bake for 5 minutes.
5. Remove the baking sheet (carefully, as the saltines might have moved in the hot, bubbly sugar) and using a knife, gently slide crakers back into their lines if necessary. Sprinkle over chocolate chips. Tent lightly with foil for 3-4 minutes to melt the chips.
6. Smooth the chocolate over the crackers with the rubber spatula. Immediately sprinkle over almonds and pecans. Cool for 5 minutes at room temperature, then place into the freezer for a minimum of 1 hour. Break into pieces and store in an airtight container or a plastic zip bag in the fridge.