How To Make Pine Bark Cracker Candy Food

HOW TO MAKE PINE BARK (CRACKER CANDY)

Steps:

• Preheat your oven to 400 degrees at some point while doing the next several steps, based on how long your oven takes to preheat to that temperature.
• Cover a cookie sheet (with sides) with foil, and then grease the foil. (I just use some cooking spray.)
• Set out about a sleeve's worth of Saltine crackers - salt side up. I can't really fit a whole sleeve, except for that I break the last few and fit them in on the sides.
• Prepare 1 cup of butter (two sticks), as you will be boiling it. To me, it is always easier when you cut them into pats of butter instead.
• Plop them all into the sauce pan, and start melting them.
• Add in 1 cup of packed brown sugar.
• Once it starts to boil, make sure to just keep stirring constantly. You'll want to let this mixture boil for about three minutes.
• Once you're done boiling the mixture, remove it from heat, and add in 1/2 teaspoon of almond extract.
• Pour the mixture over your crackers.
• Now, go ahead and make sure to spread (using a spoon or the like) over the whole pan of crackers.
• As long as your oven has preheated by this point, you will pop this pan into the oven and bake it for about 4 - 6 minutes.
• While the crackers and mixture are baking, you will be busy breaking up chocolate bars.
• Once the time is up, pull your pan out of the oven.

SALTINE TOFFEE BARK

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

PINE BARK (HOMEMADE TOFFEE)

Steps:

• Preheat oven to 400°F.
• Line a 15 x 10 x 1 inch jelly roll pan with tin foil. Lightly spray the foil with a non-stick cooking spray.
• Place the crackers salty side up in the prepared pan.
• In a saucepan, boil the butter and sugar 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract.
• Pour the mixture evenly over the crackers so that all pieces are covered, and bake for 4 to 6 minutes.
• Remove from the oven, top with the candy bar pieces, and spread them evenly as they begin to melt.
• Cool slightly and transfer to wax paper. Allow to cool completely.

PAULA DEEN'S PINE BARK CANDY

Steps:

• Preheat oven to 400 degrees F.
• Line a 15 by 10 by 1-inch jelly roll pan with tin foil.
• Lightly spray foil with a non-stick cooking spray.
• Place saltine crackers, salty side up, in prepared pan.
• In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly.
• Remove from heat and stir in almond extract.
• Pour mixture over crackers and bake for 4 to 6 minutes.
• Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt.
• Cool slightly and transfer onto waxed paper.
• Allow to cool completely.

SWEET AND SALTINES

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

PECAN BARK

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with foil and lightly grease.
• Place graham crackers on the cookie sheet in one layer.
• Sprinkle pecans evenly over the graham squares.
• In a small sauce pan melt the unsalted butter.
• Add brown sugar to the pan and stir until mixture begins to boil.
• Pour sugar mixture over pecans and graham squares.
• Bake in oven for 10 minutes.
• Remove pan from oven and place into freezer for 1 hour.
• Break bark into pieces while still cold.

EASY CRACKER CANDY

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

CRACKER BARK

Steps:

• One cookie sheet with edges, greased.
• Cover the pan with crackers and set aside.
• In a small pot bring to a gentle boil the yellow sugar and the butter, boil gently for 3 minutes.
• Pour over the crackers and place in a 350°F oven for 5 minutes.
• Remove from the oven and cover with the chocolate chips of any flavour.
• Return to the oven till just melted.
• Remove from the oven and spread the chocolate all over the top.
• Sprinkle with the chopped nuts, raisins or ?; press gently into the chocolate.
• Refrigerate till set then break into pieces.