Description
Sweet and Salty Easter Cracker Bark combines the crunch of Saltine crackers with melted semi-sweet chocolate, caramel drizzle, and a sprinkle of sea salt and nuts. This easy no-bake treat, finished with a quick baking step, is perfect for festive snacking or gifting during Easter.
Ingredients
Scale
Base
- 1 sleeve Saltine Crackers (about 40 crackers)
Toppings
- 1 cup Semi-sweet Chocolate Chips
- ½ cup Caramel Sauce
- ½ tsp Sea Salt
- ½ cup Chopped Pecans or Walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Arrange Crackers: Lay the Saltine crackers in a single, even layer on the prepared baking sheet, creating the base for the bark.
- Melt Chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl and melt in 30-second increments, stirring after each interval until completely smooth and melted.
- Spread Chocolate: Pour the melted chocolate evenly over the arranged crackers, covering them thoroughly.
- Drizzle Caramel: Warm the caramel sauce slightly if needed and drizzle it over the chocolate layer, then gently swirl with a toothpick to combine flavors visually and taste-wise.
- Add Toppings: Sprinkle the sea salt evenly across the bark and add chopped pecans or walnuts if using, adding texture and flavor contrast.
- Bake: Transfer the baking sheet to the oven and bake for about 10 minutes, just until the chocolate and caramel become bubbly and set slightly.
- Cool and Break: Allow the bark to cool completely at room temperature so it hardens, then break into irregular pieces for serving.
Notes
- Use parchment paper to prevent sticking and simplify cleanup.
- Warm caramel sauce slightly to make drizzling easier and achieve smoother swirls.
- Optional nuts add a pleasant crunch and flavor contrast, but can be omitted for a nut-free version.
- Store bark in an airtight container at room temperature for up to one week.
- For a dairy-free version, use dairy-free chocolate chips and caramel sauce.
