Recipes

Gluten Free Pine Bark With Homemade Saltine Crackers

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Have you ever tried pine bark? Crispy crunchy crackers coated with a generous layer of caramel/toffee and topped of with chocolate. It’s amazing. Probably one of my favorite desserts. However, it’s not gluten free. I have two reasons for gluten free baking. First, my gluten intolerant sister and dad, and second this blog. How could I in good conscience make pine bark knowing not only that a large part of my family cannot have it, but I can’t post it here?

So obviously, I made a gluten free version! Which is fortunate, because if I hadn’t, I shouldn’t be writing this.

The first step is making the crackers. Preheat oven to 350. Mix 2 cups of your gluten free flour, 1 teaspoon baking powder, and 1/2 teaspoon xanthan gum. Most gluten free flours will work. My gluten free flour mix can be used, as well as any rice based all purpose flours. Cut in or shred 1/2 a cup cold butter until it is less than 1 cm in diameter.

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Add in 5 tablespoons water and 2 tablespoons milk. Mix till it forms a thick dough, and transfer onto a floured surface. Roll out until it is as thin as possible. The thinner it is, The better it will bake.

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Cut into cracker sized pieces, and bake on a baking sheet or pizza pan for about ten minutes, or until crackers are crisp and golden on the edges.

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Lay the crackers out on a lined baking sheet in an even layer.

At this point, you can begin making the caramel mixture. Start by melting 1 cup butter in a medium saucepan. Add 1 cup brown sugar, and boil on medium high for about 4-5 minutes, stirring constantly. Pour over the crackers, coating evenly.

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Bake at 350 for ten minutes. Remove from oven and cool for five minutes. Scatter 1 cup of chocolate chips across the sheet, and spread as they melt to create a third layer. Cool in freezer for ten minutes, and enjoy!

Gluten Free Pine Bark with Homemade Saltine Crackers

  • Servings: 24
  • Time: 1 1/2 hours
  • Print

Ingredients

For the saltines:
2 cups gluten free flour mix
1 teaspoon baking powder
1/2 cup butter
4 tbsp milk
10 Tablespoons water
1/2 teaspoon xanthan gum                                                                                                                             2 Tbsp salt

For the pine bark:
Cooking spray
Double batch saltine crackers
2 sticks butter
1 cup brown sugar
1 1/2 cups semisweet chocolate chips

Directions

  1. Combine flour and baking powder in a large bowl. Cut butter. Add in milk and water and mix.
  2. Lightly flour a surface to roll out dough. Roll out dough as thin as you can get it. Use a knife or pizza wheel to cut squares. Carefully move squares to a baking sheet sprayed with non-stick cooking spray.
  3. Prick each square with the fork about 5 times and then sprinkle with salt.
  4. Bake for 6 minutes, rotating halfway through the cooking time. Keep cooking and rotating every 3 minutes until the crackers are crisp and just lightly golden. (The thinner the dough is rolled out the quicker they will cook.)
  5. Let cool completely before eating, store leftovers in an airtight container.
  6. To start the pine bark, melt butter and stir in brown sugar. Boil till caramel like and pour over crackers. Bake 3-5 minutes.
  7. Pour chocolate chips over crackers, spread around till melted.
  8. Freeze for 10 minutes.

Enjoy!

Lara


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