This is the same process as the Halloween Bark I made and still every bit as delicious. I did add one more ingredient that kicks the textures up a notch.. chopped almonds. You can really add any kind of nut you would like, or skip them altogether. The best part of this dessert it is is minimal effort and you can easily involve your kids in the unwrapping and placement of the caramels, as well as any toppers. This is sure to be a family favorite! Enjoy!
Soft Caramels (Individually Wrapped)
- Preheat the oven to 350 degrees F. Line a cookie sheet with foil and grease the cookie sheet. Unwrap caramels frompackaging.
- Place the Saltine crackers in a straight line on the sheet. Place one unwrapped Caramel per Saltine.
- Put them in the oven for about 9-11 minutes, keeping a close eye. Caramels should soften and start to flatten, but you don’t want them to burn. You also want the saltines to get a little golden.
- Pull them out of the oven and cover the caramel and Saltines generously with chocolate chips to desired thickness.
- Pop back in the over for another 3-4 minutes so chocolate chips become soft and melted. When you pull them out of the oven flatten them out with a spatula. If the chocolate is not soft enough, pop it back in for another minute
- Add chopped nuts and christmas sprinkles. I added a dash of salt but it is really not necessary because the crackers are very salty.
- Place the cookie tray in the freezer for about 30 minutes. Then pull it out and cut it (If you leave it in there too long it will need to thaw before you cut into, otherwise it will smash all the crackers on the bottom from the pressure needed to cut
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