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Okay, I have a sobering thought for all of you:
Christmas is in LESS THAN THREE WEEKS. How did that happen?
I’ve been merrily humming along, baking when the urge strikes, Christmas treats and others goodies…and WHAM! Only a couple more weeks to post all my holiday favorites.
I was looking back at my posts from last year when inspiration hit. I realized I should share all those posts again with you…because…well…I have so many new friends now. And some of the stuff I made last year was gooooood.
To start it off, I’m going to share with you a bark recipe I actually posted two years ago. It’s from the “let’s never speak of that again” period. When fuzzy, dark, brown photos were my norm. Since it’s my favorite holiday recipe EVER, it needed a facelift.
It’s peanut butter and chocolate, on top of brown sugar butter toffee on top of matzo crackers. Like saltine toffee bark on crack, seriously. I make it every single year, sometimes multiple times. And you know that if I make something more than once, it has to be good.
The recipe is below…enjoy!
Now…let’s take a trip to Christmas past…
And….now I’m hungry. Excuse me while I go stuff my face with this years’ haul.
For step-by-step photos of the Peanut Butter Chocolate Bark, you can find the original post here. Please don’t judge my photos! 😉
Peanut Butter Cracker toffee Recipe
- 4 matzo crackers (unsalted or lightly salted)
- 1 cup (226g) unsalted butter
- 1 ¼ cups (250g) granulated sugar
- ½ teaspoon salt
- 2 tablespoons (30ml) water
- 1 teaspoon pure vanilla extract
- 2 cups (340 g) chocolate chips (milk, semi-sweet, or dark)
- 1 cup (268g) creamy peanut butter (not natural)
- Preheat your oven to 350 °F. Line a rimmed baking sheet with foil, covering the bottom and sides. Spray with nonstick cooking spray. Place a layer of matzo crackers on the sheet, breaking as needed to cover the sides; set aside.
- In a heavy 2-quart saucepan, melt the butter over medium heat. Stir in the sugar and 2 tablespoons of water. Bring the mixture to a boil and cook undisturbed over medium-high heat until the caramel mixture is a light golden and registers 255 degrees on a candy thermometer, about 5-7 minutes. Remove from the heat and let cool for 1 minute. Stir in the vanilla and quickly pour over the matzos, using a metal spatula to spread evenly. Bake for 8 minutes.
- Remove the bark from the oven and sprinkle with the chocolate chips. Return to the oven and bake just until the chocolate starts to melt, about 2 minutes, then spread the chocolate evenly.
- Meanwhile, melt the peanut butter in a microwave safe bowl for 1-1 1/2 minutes, until it is a pourable consistency. Drizzle the peanut butter over the chocolate and, using the handle of a wooden spoon, swirl the chocolate and peanut butter together.
- Let the bark cool for 1 hour, then refrigerate until set, at least 2 hours. Break into pieces and serve.
- Use saltines in place of the matzo
- Omit salt if using salted butter
- Don't use white chocolate chips - they won't melt properly
- Make sure you're using a no-stir peanut butter
Last Updated on August 20, 2022