5 recipes found
Preheat the oven to 350 degrees F (175 degrees C). Line an 11x17-inch rimmed baking sheet with parchment paper. Spread saltine crackers on baking sheet in a single layer, salted-side up.
Combine butter and brown sugar in a saucepan; melt over medium heat, stirring well until mixture turns a caramel color, about 5 minutes. Pour caramel mixture over crackers and spread evenly.
Bake in the preheated oven until just bubbly, about 5 minutes. Remove from oven and let cool briefly.
Melt chocolate chips in a microwave-safe bowl in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour chocolate over caramel layer and spread evenly.
Transfer baking sheet to the refrigerator and chill until bark hardens, about 1 hour. Break bark up into pieces.
Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
Arrange crackers in the prepared jelly roll pan.
Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
Spray a baking sheet with cooking spray, then line it with parchment paper.
Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
Place semi-sweet chocolate chips in a separate microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir in vanilla.
Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag through both layers to make a marble-pattern.
Refrigerate until set, 30 minutes to 2 hours. Cut into 36 pieces. Store in an airtight container.
Line a 9x13 inch baking pan with aluminum foil.
Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Using a spatula, quickly spread the melted chocolate evenly in the prepared pan until the bottom of the pan is covered. Sprinkle the crushed candy evenly over the chocolate, and pat lightly with a clean spatula to help the candy settle into the chocolate.
Melt the red confectioner's coating, if using, in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes (depending on your microwave). Spoon the melted coating into a resealable plastic bag; snip off a very small corner of the bag, and use to drizzle coating over the bark.
Place the pan in the refrigerator or freezer until hardened, about 30 minutes. Remove from pan; peel off foil. Break into small pieces to serve.
Line a 10x15-inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.
In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
In a microwave-safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces. Pour mixture into prepared pan and spread to cover half the pan.
Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.
Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.