Name: Elaine’s Soda Cracker Bark
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 48 salted soda crackers; 1 1/4 cups (280 g) unsalted butter, diced (see note); 1 1/4 cups (265 g) sugar; 2 tbsp (30 ml) corn syrup; 1/2 tsp salt; 2 cups (400 g) milk chocolate chips; 1 1/4 cups (140 g) roasted sliced almonds

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.

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.

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.

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.

Bake for 6 minutes or until the caramel is amber and the entire surface is bubbling.

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.

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.

Freeze for 30 minutes or until the bark is completely chilled.

Break the bark into pieces. Place the bark pieces into bags or airtight containers. The bark will keep for 2 weeks at room temperature.

Elaine’s Soda Cracker Bark

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet