My Chocolate Toffee Cracker Bark is a winner!

My recipe for Chocolate Toffee Cracker Bark will be published in the National Foundation for Celiac Awareness‘ Online Holiday Cookbook! The recipe contest stipulated that you had to use Crunchmaster gluten free crackers in your recipe. I decided to try a sweet dish, since it seemed like the majority of people would be making something savory. This bark would be a great option to bring to a holiday party, or give as a gift. I’m still chipping away at mine, and it will keep in the fridge for a couple weeks.

Ingredients:

3/4 package Crunchmaster original crackers
1/2 cup butter
1/2 cup brown sugar
1/2 t. vanilla extract
a few pinches of sea salt
1 cup chocolate chips (I used milk, but you could use any kind)
1/4 cup chopped pecans
1/4 cup raisins

Directions

1. Line a rimmed baking sheet with foil
2. Preheat the oven to 350F
3. Line the bottom of the sheet with crackers, filling about 2/3 of the sheet

4. In a saucepan, melt the butter and brown sugar, cook until the mixture boils and thickens.
5. Remove from heat, add the salt and vanilla, and pour over crackers. Spread in a thin layer to cover.
5. Bake for 15 minutes
6. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes, then spread with a spatula.
6. Sprinkle with pecans and raisins, push into the chocolate lightly with spatula.

Place pan in refrigerator to cool completely. Break into pieces and keep in the fridge.

So excited to see the rest of the winners’ recipes!