A warm thank you to Wendy for sharing this recipe with us. Check out her Facebook page to view photos of the variations of this recipe by clicking here.
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Prep Time: Cook Time: 10-15 minutes
Yield: large batch
Ingredients
1 box graham crackers (you will have extra) ½ cup granulated sugar ½ cup brown sugar 1 lb (4 sticks) unsalted butter 11 oz chocolate candy coating (your choice) – such as Merckens, Peters or Wilton Toppings (your choice, and don’t skimp)
Preheat over to 375 degrees.
Spray rimmed cookie sheet (11 x 17) with baking release spray (Pam) Lay graham crackers into pan to cover completely. Trim to fit where needed.
In small saucepan melt butter over medium heat. As butter melts, stir in sugars until completely melted. Bring to low boil, then reduce heat to simmer and let cook for 4 mins. Ladle mixture over graham crackers and spread with spatula to cover completely.
Bake on middle rack for 10 mins.
Remove from oven and place on rack, and allow toffee to stop bubbling. Place chocolate candy coating onto toffee and let melt for 2-3 mins. Then using offset spatula, spread candy coating completely over toffee.
Top immediately with additional goodies, then refrigerate for at least 2 hours. Remove from pan in pieces and hide it immediately from anyone else!
NOTES AND ISSUES:
You may choose to use baking parchment to ease removal from pan. I do not, and instead will usually smack the bottom of the pan against my countertop to loosen (it’s stone so it works for me, but you may not have this option). Sugah Bark usually can be removed in one or two large pieces from pan, then just break to suit. Sometimes you will find bark to be really crispy, sometimes not as crisp – weather and refrigerator dependent. You will still have people fighting over it.
FLAVOR AND TOPPING SUGGESTIONS – OR JUST LEAVE IT PLAIN
White chocolate with crushed Butterfinger and a dark chocolate drizzle
While chocolate with crushed pistachios and chopped cranberries with dark chocolate drizzle
Milk or White chocolate with crushed oreos and a contrasting drizzle
Dark chocolate with sea salt and toffee bits (my number 1 seller)
Milk chocolate with caramel bits and chopped nuts
Peanut butter candy coating with chopped peanuts and chocolate drizzle
Mint candy coating with crushed peppermint and contrasting drizzle
There is really no limit to the great toppings you can come up with – use your imagination (I’ve also used chopped Snickers Bars, crushed Malt Balls, coconut and almonds – at one time I offered over 28 varieties. Salty things, such as pretzels or chips, do not work well for this application because they get soft in the refrigerator.
For chocolate addicts, try using chocolate graham crackers as your base, then top with milk chocolate candy coating, crushed dark chocolate wafers and a white chocolate drizzle.
