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  • Writer's pictureMadison Koutrouba

Christmas Bark


  • 1 1/2-2 sleeves saltines

  • 1/2 cup salted butter, melted

  • 1/2 cup light brown sugar

  • 2 cups semi-sweet chocolate chips

  • 1 Tbsp. coconut oil

  • 3-4 Tbsp. toffee chips (optional)

  • Sprinkles (optional)


  1. Line a cookie sheet with parchment paper. I used a standard 13" x 18" sized cookie sheet.

  2. Lay the saltines across the entire cookie sheet. Break some in half to fill in any empty space if needed. Set aside.

  3. Melt the butter in a microwave safe bowl for 30-45 seconds until completely melted.

  4. Add the brown sugar to the butter and mix until combined.

  5. Use a pastry brush to spread the butter mixture over the saltines. Take your time and be careful to not love the crackers around too much.

  6. In another medium sized, microwave safe bowl, melt the chocolate chips and coconut oil in 30 second intervals mixing between each until completely melted and smooth.

  7. Pour the melted chocolate over the crackers then use a silicone spatula or offset spatula to spread it evenly.

  8. While the chocolate is still wet, sprinkle on the toppings of your choice. I used toffee chips and sprinkles. Feel free to put your own special twist on these!

  9. Let the bark chill in the fridge for 20 minutes.

  10. Break apart the crackers into small to medium sized pieces.

  11. Enjoy!!


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