Saltine Bark with Assorted Toppings

Saltine Bark with Assorted Toppings

Tags: desserts

This recipe was developed for Schär by Chef Sarah Green, a Culinary Institute of America graduate specializing in gluten-free food.


17.4 oz
1/4 tsp
kosher salt
6 tbsp
butter, unsalted, melted
egg white
1 + 2/3 cups
chocolate chips, semi sweet
1/4 cup
dried cherries, roughly chopped
1/4 cup
pecans, roughly chopped
1/4 cup
coconut flakes, unsweetened


  • Pre-heat your oven to 350 degrees.
  • Place the table crackers and salt in a food processor and pulse until they form a loose sand like texture, about 1 minute.
  • Transfer the crumbs to a bowl, and toss with the melted butter until evenly coated. Next, add the egg white and mix thoroughly until the consistency of wet sand is achieved.
  • Turn the crumb mixture onto a 9x13¼ sheet pan and press down making sure to get into each corner. Bake the crust in the 350 degree preheated oven for 10 minutes. 
  • After 10 minutes, remove the crust and evenly sprinkle the semisweet chocolate chips onto the still warm crust. Place back in the oven for 3 minutes, giving the chocolate time to melt.

At a glance

Preparation time
25 min
Cooking time
14 min
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