Who knew something like our Christmas “crack”er Bark that is so salty and sweet could be so delicious!? It has very simple ingredients but it’s oh so amazing in taste. You can literally taste every ingredient (all 4 of them) in each bite. Simplicity at its best!
We’re using our most favorite caramels from SWEET APRICITY in this holiday classic, Christmas “crack”er bark. They have super clean ingredients and are beyond delicious. The best part…you just have to unwrap them, melt, pour and spread. So easy!
With the introduction of our beloved PIE CRUST MIX being available from LEGIT BREAD COMPANY this year, we’ve been busy coming up with all sorts of ways to enjoy it. Such a versatile dough that can be used in both savory or sweet applications and NOT just for pie. This recipe practically screamed to be made after coming up with our PALEO PIE CRUST CRACKERS. It is the base for this dreamy treat, rolled a bit thinner than you’d use for pie crust so it mimics the texture of a saltine cracker a bit more.
You can tell by the name, we’re trying to be sensitive. A few bloggers have been called out for using a term/name used for addiction, which we totally get. We have addiction issues in our family. We wanted to give a nod to what folks will know the recipe by “Christmas crack” as well as the Google Gods so you all can find it.
Be warned, THESE ARE INSANELY DELICIOUS! You’ll have eaten the entire batch before you even realize it, trust us! We’re already needing to make another batch!!
Christmas “crack”er BarkCourse: DessertCuisine: AmericanDifficulty: Easy
1 recipe of our Paleo Pie Crust (see link above)
26-28 Sweet Apricity Caramel (or 224 grams of soft caramels)
2 cups dark chocolate chips
Redmond Real Salt Kosher Salt
- Preheat the oven to 400° and line two baking sheets with parchment paper or silpat mats.
- Make pie crust according to directions. Roll out between two pieces of parchment paper around ⅛” thick. You’re going to want to get about 48 crackers. The shape is not important since you’re going to cut them into little squares anyways.
- Cut into roughly 1½” squares and place each on the prepared baking sheet. Reroll dough as needed until all dough has been used. Using a fork, pierce each cracker a couple times and sprinkle with kosher salt.
- Bake for 10-12 minutes or until crackers begin to turn golden brown. Remove from the oven to a cooling rack. While crackers cool, prepare one of the baking sheets by lining with more parchment. Unwrap caramels and place in a small saucepan. Melt over low heat until all caramels are combined and smooth.
- Arrange crackers on the prepared baking sheet, side by side touching each other and close together. Pour warm caramel over the top, moving back and forth to cover crackers. Use a small spatula to spread caramel over all the crackers. Work quickly as the caramel cools quickly and won’t spread easily once it does. Return to the oven for about 3-4 minutes or until caramel is bubbly. Remove from the oven and let it set up a bit and cools slightly.
- While caramel sets up, put the chocolate chips in a heat safe glass bowl and melt in the microwave in 30 second intervals until you can stir it all together and it’s very smooth. Pour chocolate over the caramel layer, moving back and forth, then spread with small spatula to cover the caramel and crackers.
- Let it set up for about 10 minutes then sprinkle with kosher salt. Place in the fridge to set up completely. When ready to cut, slide parchment paper off onto a cutting surface and carefully flip entire cracker over and peel off the parchment paper. Carefully flip back over and cut into whatever shapes you prefer. Store in the refrigerator.