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.
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.
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.
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.
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
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:
Double batch saltine crackers
2 sticks butter
1 cup brown sugar
1 1/2 cups semisweet chocolate chips
- Combine flour and baking powder in a large bowl. Cut butter. Add in milk and water and mix.
- 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.
- Prick each square with the fork about 5 times and then sprinkle with salt.
- 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.)
- Let cool completely before eating, store leftovers in an airtight container.
- To start the pine bark, melt butter and stir in brown sugar. Boil till caramel like and pour over crackers. Bake 3-5 minutes.
- Pour chocolate chips over crackers, spread around till melted.
- Freeze for 10 minutes.