Butterscotch Bark

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Have you made this?

By Lauren Scalf
@DigitalBella

This recipe is inspired by Martha, but with a few changes by me! I make these every year for Christmas, and last year I took some into work and ended up having to make 2 more batches to bring in because everyone loved them so much! The butterscotch comes from the caramelizing of the sugar and butter NOT from butterscotch chips, which sometimes confuses people. Either way they are yummo! Feel free to mix it up with different types of chips or nuts, this combo just happens to be to my favorite. Also DO NOT use margarine, it contains too much water and the butterscotch will not set up correctly.

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

2 Dozen

Prep:

15 Min

Cook:

15 Min

Ingredients

1 c: chopped pecans
1 c: shredded coconut
1 c: semi-sweet chocolate chips
12: graham crackers
14 Tbsp: unsalted butter (no margarine)
3/4 c: brown sugar, light

How to Make Butterscotch Bark

Step-by-Step

1Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet and bake until toasted, about 5 minutes. Remove from oven to cool.
2Generously grease 10" x 15" baking sheet (jelly roll pan) with butter. Break graham crackers in half (squares) and line pan with them in a single layer.
3Sprinkle crackers with nuts, coconut and chips.
4In sauce pan, melt butter and brown sugar over medium heat until dissolved and smooth. DO NOT BOIL! Evenly pour mixture over crackers. Using back of spoon gently move mixture so that it completely covers all the crackers.
5Bake until bubbly, about 10 minutes. Remove from oven and cool completely. Break into squares to serve.