Your Gluten Free Coach

Gluten-Free Cracker Bark

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This sweet, salty with a little bit of crunch cracker bark will have you and others addicted instantly! It’s great any time of year and you can mix up the toppings to celebrate different holidays or seasons. Red, white, and blue M&Ms for the 4th of July, pepitas in the fall or for Thanksgiving, or pecans for Christmas. Gluten-free Cracker Bark with sliced almonds is amazing (pictured here).

Ingredients

  • 2 packages GF crackers (I used Schar)
  • 1 cup butter
  • 1 ¼ cup brown sugar
  • 2 tablespoons Karo syrup
  • 2 cups semi-sweet chocolate chips
  • ¾ – 1 cup slivered or sliced almonds, pecans, pepitas, or other seeds/nuts or preferred topping (optional)

Instructions

  1. Preheat oven to 325°F bake (or 300° convection bake).
  2. Line a large baking sheet (17 x 12 inches or similar) with aluminum foil and spray with nonstick cooking spray.
  3. Arrange the rectangular crackers on the prepared cookie sheet in one direction, covering it completely. Add a second layer of crackers, arranging them in the opposite direction as the first.
  4. Place almonds on a baking sheet in a single layer. Bake 7-10 minutes until golden, stirring once about halfway through baking.
  5. While the almonds are toasting, prepare caramel sauce (just don’t forget about the almonds!).
  6. In a large saucepan, preferably with a long handle for easy pouring, begin to melt the butter over low heat.
  7. When the butter is partially melted add the brown sugar and Karo syrup.
  8. Turn up the heat to medium-low and stir the mixture often until the butter is melted.
  9. Turn up the heat to medium, stirring constantly, and bring to a boil for 90 seconds.
  10. Remove the mixture from the heat and pour it over the prepared crackers.
  11. Use a rubber spatula to gently spread the caramel mixture evenly over the crackers.
  12. Bake for 7 minutes.
  13. While the crackers are baking, prepare the chocolate layer.
  14. In a microwave-safe bowl, add the chocolate chips.
  15. Microwave on high for 30 seconds.
  16. Stir the chocolate chips and return to the microwave – cooking another 30 seconds.
  17. Repeat the 30-second interval process until all of the chocolate chips are melted and smooth.
  18. Remove crackers from the oven and pour the melted chocolate over them.
  19. Gently spread the chocolate over the crackers until they are all covered.
  20. At this point, add the toasted almonds or another topping that you prefer—another nut variety, M&Ms, etc.
  21. Place in the freezer for 20 minutes or until set.
  22. Remove cracker bark from the baking pan by lifting the aluminum foil.
  23. Peel off foil and cut into squares or wedges.
  24. Share with others for instant smiles.