We recently had Kylie–the amazing photographer behind the lens at Lilac & Lemon–over to shoot a holiday weekend at home. One of our favorite ways to spend these special weekends is by baking treats for neighbors and friends and I was so happy to capture these moments!
This bark recipe is my go to and everyone we gave it to last year–from Mr. Kelvin, our UPS guy (yes we’re on a first name basis lol) to our cashier pals at Target and Starbucks (again, yes we are on a first name basis!). I will post the recipe below but you can also find it on my Pinterest snack board. It’s an easy recipe and the kids love to help throw on the chocolate chips and nuts–you can easily omit the nuts though or add whatever toppings you may choose!
The only thing better after a belly full of bark is reading Christmas stories–we have been sucked into the Elf on the Shelf world so reading that book has become a nightly, if not twice daily, ritual!
So thankful to capture these candid moments with my family during the most wonderful time of the year!
One and half sleeves Saltine crackers
1 cup sugar
2 sticks of butter
One 12oz bag of semisweet chocolate chips
Handful each of chopped pecans and slivered almonds
Preheat oven to 350 degrees and line a jelly roll pan or large cookie sheet with foil–making sure to go all the way out and over the edge
Fill the cookie sheet with the crackers (salt side up)–all sides should touch and overlapping is fine!
Cream together butter and sugar in a skillet (not nonstick!) bringing to a boil and stirring constantly for 3 minutes
Pour the mixture evenly over the crackers and stick in oven for 7 minutes or until lightly browned
Remove from oven and top with chocolate chips–allow them to melt for a few minutes and then spread it out with an offset spatula
Top with nuts and allow to cool for several hours in the fridge–or if you are impatient like me, stick it on your back porch if its cold!