Looking for a festive treat that’s easy to make and impossible to resist? Look no further than Praline Christmas Bark! This delicious dessert combines sweet and salty flavors in a heavenly blend of caramel, chocolate, pecans, and saltine crackers. With its easy preparation and irresistible taste, Praline Christmas Bark is the perfect addition to any holiday celebration or cozy winter night at home.
Every year, my husband and I look forward to the holiday season for many reasons – the cozy fires, the twinkling lights, the joyful music – but most of all, the chance to indulge in our favorite sweet treats! And at the top of that list is Praline Christmas Bark. We first discovered this amazing recipe a few years ago and have been hooked ever since. Whether we’re sharing it with family and friends or just enjoying it together at home, Praline Christmas Bark never fails to put a smile on our faces and a warm feeling in our hearts.
“Why This Praline Christmas Bark Recipe is a Must-Try for the Holidays!”
- A perfect balance of sweet and salty flavors, thanks to the combination of caramel, chocolate, pecans, and saltine crackers.
- Easy to make with just a few simple ingredients and no complicated techniques.
- Makes a beautiful and delicious addition to any holiday dessert table or gift basket.
- Can be stored at room temperature or in the freezer, making it a convenient make-ahead option for busy holiday schedules.
- Offers endless opportunities for customization – try adding different types of nuts, sprinkles, or drizzles to make it your own!
Ingredients:
- 1 cup (200g) brown sugar
- 30-40 saltine crackers
- 1 teaspoon vanilla extract
- ¾ cup (85g) chopped pecans
- ½ teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- 1 cup (226g or 2 sticks) unsalted butter
Directions:
- Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 12 x 17-inch jelly roll pan with nonstick spray or butter.
- Spread the saltine crackers evenly in the prepared pan.
- In a medium saucepan over medium heat, combine the butter and brown sugar. Cook until the butter has melted and the sugar has dissolved, stirring often.
- Bring the mixture to a boil and cook for 2 to 3 minutes, stirring constantly. Reduce the heat to a simmer and continue to cook for an additional 1 to 2 minutes.
- Remove the pan from the heat and whisk in the vanilla extract and salt.
- Pour the caramel mixture over the saltine crackers, spreading it evenly. Sprinkle the chopped pecans over the top.
- Bake in the preheated oven for 7 to 9 minutes, or until bubbly.
- Remove the pan from the oven and let it cool for 5 minutes.
- Sprinkle the chocolate chips over the hot toffee and let them sit for 2 minutes to melt. Spread the chocolate into an even layer.
- Allow the bark to cool completely before breaking it into pieces.
Notes:
- To make this recipe gluten-free, use gluten-free saltine crackers or substitute with gluten-free graham crackers.
- You can also try using different types of nuts or adding sprinkles or drizzles to customize the bark to your liking.
- For best results, store the bark in an airtight container at room temperature or in the freezer for up to a month.
Praline Christmas Bark: The Ultimate Holiday Treat for Sweet and Salty Lovers!
Ingredients
- 1 cup 200g brown sugar
- 30-40 saltine crackers
- 1 teaspoon vanilla extract
- ¾ cup 85g chopped pecans
- ½ teaspoon salt
- 2 cups 340g semi-sweet chocolate chips
- 1 cup 226g or 2 sticks unsalted butter
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 12 x 17-inch jelly roll pan with nonstick spray or butter.
- Spread the saltine crackers evenly in the prepared pan.
- In a medium saucepan over medium heat, combine the butter and brown sugar. Cook until the butter has melted and the sugar has dissolved, stirring often.
- Bring the mixture to a boil and cook for 2 to 3 minutes, stirring constantly. Reduce the heat to a simmer and continue to cook for an additional 1 to 2 minutes.
- Remove the pan from the heat and whisk in the vanilla extract and salt.
- Pour the caramel mixture over the saltine crackers, spreading it evenly. Sprinkle the chopped pecans over the top.
- Bake in the preheated oven for 7 to 9 minutes, or until bubbly.
- Remove the pan from the oven and let it cool for 5 minutes.
- Sprinkle the chocolate chips over the hot toffee and let them sit for 2 minutes to melt. Spread the chocolate into an even layer.
- Allow the bark to cool completely before breaking it into pieces.
Notes
You can also try using different types of nuts or adding sprinkles or drizzles to customize the bark to your liking.
For best results, store the bark in an airtight container at room temperature or in the freezer for up to a month.