White Chocolate Candy Cane Bark
From the kitchen of nwalton
Delicious and easy to make!
1 sleeve Premium Plus Crackers Salted
1 cup unsalted butter (2 sticks)
3/4 cup brown sugar
1 package chocolate chips (white or milk chocolate)
3-4 candy canes, crushed
Line a cookie sheet with foil and wrap it over the edges. Make sure not to poke any holes in the foil.
Line with crackers in rows, salt side up.
In a medium saucepan, melt the butter and add the brown sugar. Stir until syrupy. The butter must be totally stirred in; there will be no oil on the surface (it usually takes a few minutes on medium heat).
Pour the syrup over the crackers while hot and place the tray in the oven for 15 minutes on 350 F.
Remove and immediately sprinkle the chocolate chips on top.
Once melted, spread until smooth. You will find it spreads nicely after a few minutes.
Sprinkle with crushed candy canes while still hot.
Immediately place in the freezer for 30 minutes.
Peel off the foil and break into pieces.
Bark is best when stored in the freezer.
This recipe has not been reviewed. Log in now to rate this recipe.