Christmas “crack”er Bark Recipe by Michelle
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INGREDIENTS
- 1 recipe of our Paleo Pie Crust (see link above)
- 26-28 Sweet Apricity Caramel (or 224 grams of soft caram
- 2 cups dark chocolate chips
- Redmond Real Salt Kosher Salt
INSTRUCTIONS
Servings 12 servings
Prep time 30 minutes
Cooking time 8 minutes
DIRECTIONS
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 ?” 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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (448g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2451 | ||
| Calories from Fat: 1275 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 141.7g | 189 % | |
| Saturated Fat 85.1g | 425 % | |
| Monounsaturated Fat 43.9g | ||
| Polyunsanturated Fat 5g | ||
| Cholesterol 31.4mg | 10 % | |
| Sodium 103mg | 4 % | |
| Potassium 2544.6mg | 67 % | |
| Total Carbohydrate 271.3g | 80 % | |
| Dietary Fiber 32.3g | 129 % | |
| Sugars, other 239g | ||
| Protein 22.8g | 33 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2451
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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