PEPPERMINT 'CRACK' RECIPE
Steps:
- Preheat oven to 350°F. Line a 12 x 17 inch jelly roll pan with foil. Place saltine crackers salt side up and side-by-side in the pan as tightly as possible without overlapping. Use saltine pieces to fill any gaps at the bottom of the pan. Set aside. Chop chocolate so pieces are about the size of standard chocolate chips and set aside.
- In a medium saucepan melt butter over medium heat stirring frequently with a spatula. Once butter has melted, add brown sugar and vanilla stirring to combine. Cook for about 5 minutes or until mixture is an even dark brown color and has begun to bubble. Remove from heat and pour over saltines using spatula to spread sauce.
- Bake crackers for 5 minutes or until butter mixture begins to bubble. Remove from oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate. Spread chocolate evenly with the spatula so all of the crackers are completely covered.
- Let the chocolate cool slightly, so that it it cool to the touch, but not hardened. Sprinkle crushed candy canes or peppermints evenly on top and refrigerate until chocolate sets and hardens. Break apart and serve.
Nutrition Facts : Calories 274 kcal, Carbohydrate 28 g, Cholesterol 25 mg, Fiber 2 g, Protein 2 g, SaturatedFat 10 g, Sodium 81 mg, Sugar 17 g, Fat 17 g, ServingSize Makes about 20 servings, UnsaturatedFat 0 g
PEPPERMINT CRACKERS
My family and friends love these. They are extremely easy to make and perfect to keep on hand for drop in guests during the holidays. These are also pretty on a cookie tray.
Provided by Fay LaFrage @jfay
Categories Cookies
Number Of Ingredients 3
Steps:
- Crush peppermint candy and set aside. Line several cookie sheets with wax paper and set aside. Melt the chocolate almond bark. Dip each Ritz cracker into the almond bark and let the excess drip off back into the pan (or bowl). Place onto the wax paper lined cookie sheets. After you've dipped a few crackers, sprinkle the tops with a little bit of the crushed peppermint candy. When you've done a cookie sheetful place in freezer for a few minutes to set. Continue dipping and sprinkling until you have as many Peppermint Crackers as you want. Store in airtight container.
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