I’ve always been the kind of person that wanted to make brittle during the holidays, but I never did because it seemed too complicated. I didn’t have time to fiddle around with a candy thermometer and worry about the sugar cooking or not cooking. It’s too much. So here at The Chic we came up with an easy fool-proof way of making holiday bark! I suggest serving it with our slow cooker hot cocoa.
Lay down the graham crackers on a foil and parchment paper lined baking sheet. Make sure they’re in a single layer, breaking them if need be to fit them in the pan.
Make the caramel on the stove.
Carefully pour the caramel over the graham crackers. Spread with an offset spatula and bake in the oven for about 10 to 15 minutes or until the caramel has bubbled.
Sprinkle the chocolate chips on top immediately after the baking sheet comes out of the oven. The heat from the baking sheet will melt the chocolate.
After about 5 minutes, spread the chocolate with a metal offset spatula. It’ll melt into a single layer of chocolate. Sprinkle half with chopped almonds and the other half with crushed candy canes!
Place the bark in the fridge for about 15 to 20 minutes so that it hardens. Once firm, remove the bark from the pan and peel away the foil and parchment paper. Using your hands, break apart the bark into uneven pieces.
I like to make big batches of this stuff, storing them in cellophane bags tied with ribbon and keeping them in the freezer. They make great holiday gifts for any last minute company coming over during the holidays!
