White Chocolate Bark
The recipe was originally for a full sized oven. However, I have made it several times in my Roadtrek using a toaster oven and small pans. I just adjust the amounts and timing (i.e. instead of one big pan, I quarter the ingredients and use a small pan that fit the toaster oven.
Ingredients
1-2 sleeves of Unsalted Saltine Crackers
1/2 stick Butter or Oleo (plus a little more to grease cookie sheet)
1/4 cup Sugar
1-2 packages White Chocolate Morsels
1-2 packages of dried berries or dried cranberriesDirections
Grease a cookie sheet well with butter/oleo. Line bottom of cookie sheet with whole crackers (depending on size sheet you may only need one sleeve of crackers). Do not break the crackers just put them side by side until sheet is covered. Melt 1/2 stick butter in microwave. Mix hot butter and sugar together. (The hot butter should easily melt the sugar it does not have to be completely melted though - gritty is ok.) Pour butter/sugar mixture over crackers so there is a very thin layer of butter mixture over all crackers. (1/2 stick usually covers a normal size pan of crackers - you may need a little more butter.) Bake crackers at 400 degrees for about 10 minutes - just hot and long enough for the crackers to get very hot but not browned. Remove from oven and immediately pour white chocolate morsels over the pan of hot crackers. Depending on the size pan one package of white chocolate usually makes a thin layer - I use about 1 1/2 packages so the layer is about 1/8 inch thick (it is to taste). The heat from the hot crackers should easily melt the morsels within minutes. If not hot enough you may need to place pan back in oven until melted (should not take too long). While still hot, smooth white chocolate and pour dried berries over the melted chocolate and lightly press berries down so they do not fall off when cool. Let cool completely. I let it sit for 4 hours or so, but if in a hurry I refrigerate for an hour or so. Break into small pieces and serve.
Serves: ?
Serves: ?
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
