Friday, December 16, 2005

Salty Peppermint Bark



Ever had Saltine Crackers in your dessert?
Two words define the "Cookie Craze" spread in the Food section of Wednesday's Washington Post: pretty amazing. However, I don't think any of their recipes mentioned "saltine crackers." And only one word would define that concept: amazing. They did feature a Chocolate Peppermint Crunch Cookie Bark which is getting closer...

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the Kitchenette's Salty Peppermint Bark
(Think Salty Oat cookie from Teaism or the sweet-meets-salty Kettle Korn philosophy)

Preheat oven to 350 degrees
1 stick of butter
1 cup of sugar
About 20 Saltine Crackers (told you so)
1 bag of White Chocolate Chips (on sale 2 for $4 at Safeway right now)
Peppermint/Candy Canes

Layer the bottom of a non-stick cookie sheet or glassware baking pan with saltine crackers, until the crackers cover the surface. Let rest.

Cook the butter and sugar on stovetop until boiling. Be sure to avoid burning (easier than you think!) Once the mixture is bubbling and becomes a tawny color, STOP. Remove from heat and layer this liquid on top of saltine crackers. Bake this double layered (almost bark) in oven for about 5-6 minutes.

Once done, spread out white chocolate chips on top to create third layer, and let melt for 4 minutes until chips are smooth. (Use fork to evenly distribute white chocolate after melting time). Break pieces of peppermint with various objects (hammers, cookie sheets, heavy encyclopedias) and sprinkle on top.


How's that for Chip Chip Hooray? (the Post's Wednesday story on chocolate chips with a make-over)

4 Comments:

At 9:20 PM, Blogger AlLeeOnna said...

D-lish. After trying yours I made 3 batches of this stuff for various family gatherings and everyone loved it. Tried one with dark chocolate instead of white and came out okay but not as good.

Thanks for the fantastic recipe. I hope you're enjoying your holidays and filling up on all those holiday goodies!

-Aliana

 
At 8:47 PM, Blogger the kitchenette said...

Oops, minor detail: place bark in freezer for at least 10 minutes after sprinkling peppermint on top.

I've been known to take it out sooner when the craving was overwhelming. So far nothing bad has happened to me..

 
At 7:18 PM, Blogger Just Terri Anne... said...

hello, thank you for your simple receipe...I love peppermint bark, and will try this Sunday for little gift bags for work! I'm wondering though, what if the chocolate was melted separately, and crushed peppermint was mixed in w/it, then poured over the crackers? Hmmmm I may try it, and let you know...of course must sprinkle some pretties on it though, too! Again, thank you!

 
At 6:19 AM, Blogger Jen said...

I'm not the best cook or baker, but I made peppermint bark this past Christmas, and it was a huge hit. I can't wait to try this variation, though. Sounds nom nom nom. I'm also trying my hand at this recipe for Easter: http://www.robynwebb.com/fabulousfoodfinds/?p=463. Wish me luck!

 

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