It was fun to make — and the end result is delicious. It’s sweeter than the other recipe and doesn’t have as much of the sweet and salty flavor thing going that I love in my other recipe, but this recipe is fantastic in its own right.
Best of all, this is a recipe that can be made ahead of time and frozen… provided you can keep yourself from eating all of it straight from the freezer.
Chocolate Peanut Butter Holiday Bark
- One sleeve of Saltine crackers (you can use an off-brand)
- 1 cup brown sugar
- 1 cup butter
- 2 1/2 cups semi-sweet chips
- 1/3 cup peanut butter
- Chopped M&M’s (or other candies or nuts)
Preheat oven to 400 degrees. Line a jelly roll pan or cookie sheet with foil or parchment paper and lay crackers on the the pan (make sure the cookie sheet has sides, otherwise, you’ll end up with sticky burned goo all over your oven!). Leave a small amount of space between the crackers (see an example of how these should look here).
Bring sugar and butter to a boil in a saucepan on medium heat. Turn down to medium low heat and boil for 3 minutes, without stirring.
Pour boiling mixture over crackers on the cookie sheet. Bake at 400 degrees for 5 minutes.
Spoon the peanut butter on top of the crackers and bake for another minute. Spread melted peanut butter over the crackers with spatula and sprinkle the chocolate chips on top. Return to the oven and bake for another minute.
Spread the now-melted chocolate chips evenly over the crackers with a spatula. Top with M&M pieces and freeze until hardened (this will take 1-2 hours).
Once these are hardened, remove break into pieces and store in a ziptop freezer bag in the freezer for up to four weeks.
Recipe originally from Grin & Bake It.