Dark chocolate cracker & salted caramel bark

Dark chocolate cracker & salted caramel bark

Dangerously good dark chocolate cracker and salted caramel bark. There is something about the dark chocolate and sweet caramel with the salty crunch that makes this recipe very, very moreish. Make and give away immediately or lock your kitchen cupboards in an attempt to control your intake. An occasional sweet treat but well worth it!  

Patience is also necessary when waiting for these to set. Ideally leave for several hours to cool completely, or you can cheat and put in the freezer for 30 mins or so if desperate.  

A delicious festive treat and a great Christmas food gift too...if you can give it away that is. 

preparation time: 10 minutes

cooking time: 10 minutes

ingredients

35-40 salted crackers (Saltines/Tuc biscuits or similar) 

1 1/2 cups dark chocolate chunks/chips (50% cocoa minimum) 

1 cup light brown sugar

1 cup butter

1 tsp sea salt (or to taste)

for the crunchy topping: 

1 1/2 cups of your choice of crushed salted crackers, pretzels, hard caramels/toffee (or any combination of the above). You can crush these by hitting them in a bag with a rolling pin or giving them a quick pulse in a food processor.  

method:

preheat oven to 200C/400F/gas 6 and line a large baking sheet or 2 smaller ones with grease proof/baking paper.  

lay the crackers evenly over the baking sheets before heating the sugar and butter in a pan. Boil for a few minutes until it turns a light caramel colour.

pour the melted butter and sugar evenly over the crackers and bake for 4-5 minutes or until it just starts to bubble.

remove from the oven and immediately sprinkle over the chocolate, allow it to melt for a few minutes before spreading evenly over the cracker/caramel base with a spatula. 

sprinkle over your crunchy topping of choice and sea salt before leaving to set. 

when it is completely cold break into pieces and serve. Store in an airtight container. 

variations:

I use my orange and rosemary sea salt from my recipe for brown butter chocolate chip cookies, but plain sea salt is fine too.  

You can use a combination of pretzels and salted crackers as the base. Lay them evenly over the baking sheets and follow the rest of the recipe method in the same way.

orange and rosemary sea salt 

recipe adapted from: Sweet & Saltines

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