Bite Me: Christmas Bark.......

I kind of love holiday baking. I don't really do a lot of fancy shit but I do have a few regulars that close friends and family expects me to make......Buckeyes (it's been fun giving them to my Alabama friends this year because of this little event!) and my mother's famous Molasses Cookies. The rest of what I do is easy and quick. But damn good.

There are a several Peppermint Bark recipes out there but this one is by far the best. It's three layers so it takes a little chill time for each layer, but it couldn't be easier. My best tip for all of these is to buy the highest quality chocolate you can afford. The better the chocolate, the better the end result.

This is my riff on the ever popular saltine bark, or as it's sometimes called, Christmas Crack. Who doesn't love S'mores??

S'mores Bark

Ingredients:

Regular Graham Crackers

1 cup butter (two sticks)

1 cup brown sugar

1/2 teaspoon vanilla extract

2 cups chocolate chips

3 cups mini marshmallows

Directions:

Preheat oven to 350 degrees F.

Line a 9"x13" sheet pan with foil and spray liberally with Pam. (Don't skip the foil and Pam or you'll hate yourself. Really.)

Line the FOILED and SPRAYED sheet tray with as many graham crackers as you can fit. Don't worry if there are tiny spaces between.

In a small saucepan over medium heat, melt the butter with the brown sugar, constantly stirring. Bring it to a boil, reduce to a simmer and simmer for 3-5 minutes, keep stirring until it slightly thickens.

Remove from the heat and carefully pour over the graham crackers. Resist the urge to put your finger in the caramel and taste it or you'll once again hate yourself. That shit is HOT. Spread it around with an offset spatula until the crackers are covered.

Put it in the oven and bake for about 5-8 minutes....until it's bubbling.

Remove from the oven and let sit for a minute or two and then evenly sprinkle the chocolate chips over the top. Let them melt on their own for about a minute then with a (clean) offset spatula spread it evenly over the cracker mixture. Sprinkle with the mini marshmallows and gently press them into the chocolate.

I usually put mine into the freezer to speed up the setting process, but they can go into the fridge also. Once they're really firm, break into pieces. Store in the freezer or refrigerator. Or, be like me, and give them to all of your friends so you DON'T EAT THE WHOLE BATCH.