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Hey there, holiday lovers!
Are you in the mood for a festive treat? I’ve got a sweet surprise for you!
Today, I’m sharing my oh-so-easy Christmas bark with graham crackers.
It’s colorful, delicious, and the perfect little indulgence for your holiday gatherings.
Trust me, it’s a total crowd-pleaser!
Let’s dive into this tasty holiday recipe!
Suggestions for Ingredient Substitution
Graham crackers can be replaced with digestive biscuits or gluten-free crackers for those with gluten sensitivities. Use the same quantity and adjust baking time if needed, as different crackers may brown faster. For a low-carb option, almond flour-based crackers can be used, though the texture will be slightly different.
Semi-sweet chocolate chips can be substituted with dark chocolate chips for a richer flavor and potential health benefits, or white chocolate chips for a sweeter taste. Carob chips are a caffeine-free alternative that work well for those avoiding chocolate. Use the same amount as called for in the recipe.
Peanut butter can be replaced with almond butter or sunflower seed butter for those with peanut allergies. These alternatives provide similar consistency and richness. For a nut-free option, try using cookie butter or cream cheese, though this will alter the flavor profile slightly. Adjust the amount to taste, starting with a bit less than the recipe calls for.
| Preparation Time | 10-15 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 18-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 25-30 g
- Fat: 150-170 g
- Carbohydrates: 300-320 g
Ingredients
- 15 full graham cracker sheets
- 1 cup unsalted butter, chopped
- 1 cup brown sugar, lightly packed
- 1/2 cup smooth peanut butter, melted (optional)
- 2 cups semi-sweet chocolate chips
- 1 cup holiday-themed m&m’s milk chocolate candies
- 1 tablespoon red and green decorating sprinkles
Step 1: Prepare the Baking Sheet and Graham Crackers
Preheat your oven to 400°F (200°C).
Line a 13×18 rimmed baking sheet with foil and spray it with nonstick spray to prevent sticking.
Arrange the graham cracker sheets in a single layer on the pan.
Break the pieces as needed to ensure the entire pan is covered.
Step 2: Make the Caramel Mixture
In a medium saucepan, combine butter and brown sugar.
Bring the mixture to a boil over medium heat, stirring occasionally.
Once boiling, let it continue to boil for 3 minutes.
Carefully pour the hot mixture over the graham crackers, and use a rubber spatula to spread it evenly across the crackers.
Step 3: Bake and Add Peanut Butter
Place the pan in the preheated oven and bake for 4 minutes.
Remove the pan from the oven and pour the melted peanut butter over the top, if using.
Again, use a rubber spatula to spread the peanut butter evenly over the caramel-covered graham crackers.
Step 4: Add Chocolate and Complete Baking
Sprinkle chocolate chips evenly over the top of the peanut butter layer.
Return the pan to the oven for an additional minute to help melt the chocolate.
The chips may still hold their shape, but they should be soft enough to spread.
Step 5: Spread Chocolate and Add Toppings
Take the pan out of the oven and use an offset spatula to smooth the melted chocolate across the surface.
Allow it to cool slightly, then sprinkle M&M’s and sprinkles over the top for decoration.
Press them lightly into the chocolate if needed.
Step 6: Cool, Chill, and Serve
Let the toffee cool to room temperature before transferring it to the refrigerator to firm up completely.
Once chilled, break the toffee into irregular pieces for serving.
Store your finished toffee in the refrigerator to keep it firm and enjoy as a sweet treat!
