Winter Vegetable Chicken Noodle Soup with Asiago Crostini.
When I say this is addicting, I’m not joking.
Like this 4-Ingredient Buttery Chocolate Covered Ritz Bark… or toffee, or crack, or whatever the heck you want to call it (because I clearly cannot decide) is dangerously good. Stopping at just one piece is so not possible.
I’ve seen versions of this made with saltines, and maybe you have too, but I just keep thinking, saltines?? really?? Don’t get me wrong, I like saltines, but I don’t LOVE saltines. If you ask me, they are just a little boring, you know? I like them with soup, especially when I’m sick, and I’m sure they would be delicious covered in chocolate, BUT my thought is that Ritz would be BETTER.
So much better.
It’s no secret by now that I have a thing for Ritz. I don’t really eat them just to eat them…if I was ten I would, but since I am twenty-two I feel like I’m slightly old to be having Ritz crackers as a snack. I mean, I’ll serve them with mac and cheese, and crumbled on my potatoes, AND with my cheese, but I have yet to pair them with chocolate…until now.
Yes. This day was a long time in the making…I think you all knew it would happen though. I mean, it had to.
Oh wait! I forgot, I did actually pair Ritz with chocolate and peanut butter last year.
Oops. Those sandwiches are delicious too. Just look at the pics – obviously.
But this bark – I think I like the word bark, I mean it looks like bark so I think I’ll go with it – this bark is out of this world good. And I really don’t think it could be any easier. You just need Ritz Crackers (preferably of the snowflake variety), butter, maple syrup and chocolate chips. YESS, I did finally just give you guys a recipe with only FOUR ingredients.
I feel that deserves a double fist pump!
Here’s how this bark works. You line a cookie sheet with Ritz crackers. Melt the butter and maple syrup together on the stove until the mixture begins to bubble. Then pour the sweet mixture over the ritz…ahh huh. Next, place the pan in the oven and bake for about 5 minutes, Yup, just five minutes. When you take the pan out of the oven the maple/butter mixture should be bubbling.
Here comes the really good part, you sprinkle on a whole lot of chocolate chips… like a lot. Or as many as you want, but obviously I did… a lot. The chocolate chips melt over the hot crackers. Then you just spread the melted chocolate over the crackers in an even layer. Now you can add any fun toppings you like. You might try roasted nuts, holiday candies, flaky sea salt, whatever you can think up really!
Chill the bark in the fridge, once chilled, break into pieces, then eat and eat and EAT! Seriously, you can’t stop with this stuff, it’s beyond addicting.
Which is totally acceptable because it is CHRISTMAS!! hehe. I love it!
This is the perfect last-minute dessert. It’s also ideal as a last-minute edible gift for anyone on your list you may have forgotten. Like say mom and dad, an aunt and uncle, or like, I don’t know, maybe even a random person who just looks like they need a little chocolate in their life.
Tis the season!
I really want to carve out ten minutes to make this for my family on or before Christmas. No one who is here now visiting has gotten to try any (we ate it all within a day…duh.), so I might have to take a break from the margarita making, and mojito making, and taco making (we did Mexican Night on Sunday!) and make some chocolate.
I may be getting better at the cocktail making, but let’s be honest, you know I am all about the chocolate making.
OKAY though. In all seriousness, I have to BEG you guys to make this. It’s one of my favorite yummy quick treats. I just love how quick, simple and easy it is!!
You will too, TRUST ME.
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Simple is sometimes the best. LOVE.
Fantastic recipe! Super easy and got great compliments~ have already made 3 batch this year ~ making another today. I also love the maple syrup rather than brown sugar.
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
I tried this today and I love the maple instead of brown sugar. But my chips seized in the oven. I can’t get it right. What kind of chocolate chips do you use?
HI! I use Netsle chocolate chips. Try reducing your oven temp to 300 and cooking for 5-8 minutes. I think that might help you! Just sounds like your oven runs hot. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan
i have just made this and, WOW is all i can say- these are soooooo yummy!!
i am from australia and have made this sort of things with arnotts ‘sao’ biscuits before, but they dont taste half as good as these!! thank you tieghan!!
I am so glad to hear that! Thank you Tierney!
Recipe still reads 250 degrees. Is this right? Thanks! Looks divine!
Hey Patti, so sorry! It is 350 and the recipe is now fixed. Hope you love this!
I’m making this now, can’t wait to put it in my face. Just want to verify–it bakes at 250, not 350? Thanks for the recipe!
Hi! It is 350 degrees F.
Thanks for sharing!
You must, must try a saltine version. Those saltines turn into something magical and addictive. I just tried a recipe. On. My. Goodness. Just once. I am going to buy Ritz today to try your version. I’ve also seen a graham cracker version.