A surprisingly affordable ingredient makes this minty candy even better.
That’s because they can go from a chili side to appetizer with the flick of a buttery whisk.
These classicButter-Baked Saltinesare proof of that.
Credit:Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Missie Neville Crawford
And while it make look impressive, the hardest part is melting the chocolate.
We recommend it all the time, to be fair.
But this is one instance where we think melting over a saucepan of boiling water is the right move.
Next time, try chopped nuts or dried fruits.
Looking for some bark inspiration?
Ingredients
50saltine crackers(from 1 [16-oz.]
2(11-oz.)
pkg.white chocolate chips(about 3 1/3 cups)
2(10-oz.)
Fill a medium saucepan with water to a depth of 1 inch.
Bring to a simmer over medium-high; reduce heat to low so water is barely simmering.
Place bowl of white chocolate chips over saucepan, making sure bottom of bowl does not touch water.
Heat, stirring occasionally, until chips are melted and smooth, about 8 minutes.
Remove bowl from heat; stir in peppermint extract.
Pour melted white chocolate evenly over crackers.
Using the back of a spoon, spread in an even layer.
Gently tap baking sheet on countertop to even out surface.
Chill until starting to set, about 10 minutes.
Place bowl of bittersweet chocolate chips over simmering water, making sure bottom of bowl does not touch water.
Heat, stirring occasionally, until chips are melted and smooth, about 5 minutes.
Remove bowl from heat; pour melted bittersweet chocolate over hardened white chocolate layer, spreading evenly.
Gently tap baking sheet on countertop to even out surface.
Let stand 5 minutes.
Sprinkle with crushed candy and sea salt.
Chill, uncovered, until completely firm, at least 1 hour or up to 24 hours.
Break bark into large (about 3-inch) pieces.
Store in an airtight container in refrigerator up to 1 week.
