Active Time: 20 mins | Inactive Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 12 to 16 Servings
It’s almost Christmas again! Have you thought of something to serve when that day comes? Well, lucky for you because this recipe I am sharing with you today will be your new favorite! This Praline Christmas Bark is simply the best! The ingredients and steps are very simple. You will surely love it!
Ingredients:
¾ cup pecans, chopped
2 cups semi-sweet chocolate chips
1 cup brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 cup (2 sticks) unsalted butter
30-40 saltine crackers
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to a 12×17-inch jelly roll pan.
Scatter the Graham crackers into the prepared pan and spread it evenly. Make sure to cover the bottom part.
Place a saucepan on the stove, then add brown sugar and butter. Turn the heat to medium and stir until well blended. Make sure to melt the butter and dissolve the sugar completely. Allow the mixture to boil.
Reduce the heat to low, then simmer the mixture for about a minute or two.
Remove the pan from the heat, then add salt and vanilla extract. Stir until well blended.
Transfer the caramel over the Graham crackers and spread it evenly. Make sure to cover it all.
Scatter the chopped pecans over the caramel layer.
Put the baking dish in the preheated oven and bake for about 7 to 9 minutes or until done.
Remove the bark from the oven and allow it to rest for at least 5 minutes at room temperature.
Mix hot toffee and chocolate chips, then spread them evenly over the bark. Allow it to rest for a few more minutes at room temperature.
Serve and enjoy!
Notes:
Leftovers should be kept in an airtight container. Put them at room temperature or in the freezer.
Ingredients
- ¾ cup pecans, chopped
- 2 cups semi-sweet chocolate chips
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 30-40 saltine crackers
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to a 12x17-inch jelly roll pan.
Scatter the Graham crackers into the prepared pan and spread it evenly. Make sure to cover the bottom part.
Place a saucepan on the stove, then add brown sugar and butter. Turn the heat to medium and stir until well blended. Make sure to melt the butter and dissolve the sugar completely. Allow the mixture to boil.
Reduce the heat to low, then simmer the mixture for about a minute or two.
Remove the pan from the heat, then add salt and vanilla extract. Stir until well blended.
Transfer the caramel over the Graham crackers and spread it evenly. Make sure to cover it all.
Scatter the chopped pecans over the caramel layer.
Put the baking dish in the preheated oven and bake for about 7 to 9 minutes or until done.
Remove the bark from the oven and allow it to rest for at least 5 minutes at room temperature.
Mix hot toffee and chocolate chips then spread them evenly over the bark. Allow it to rest for a few more minutes at room temperature.
Serve and enjoy!
Notes
Leftovers should be kept in an airtight container. Put them at room temperature or in the freezer.
