Tuesday, December 20, 2011

Pine Bark

Mike's neighbors growing up, the Van Zants, gave me the recipe over a year ago.  It's hard to believe that something this simple could taste so impressive.  Instead of doing my crazy seasonal baking, this year I decided to keep things simple. I bought some cases of Sopfia Coppola Mini's for my team and then made several batches of pine bark to bag, tag and give as a gift.  I warn you with it's crunchy, buttery toffee & chocolate deliciousness, this is are hard to stop eating!

35 Saltine Crackers
1 cup butter
1 cup light brown sugar
1/2 tsp almond extract
1 Bag Semisweet Chocolate Chips (6.5oz) OR 6 1.5oz Milk Chocolate Hershey Bars
(Optional:) 1/2 cup chopped candied almonds 

Preheat oven to 400 degrees.  Line a 15x10x1" jelly roll pan with foil.  Lightly spray with non-stick cooking spray.

Place crackers, salty side up in prepared pan (close together).  In saucepan, boil butter and sugar 2-3 minutes, stirring constantly.

Remove from heat and add extract.  Pour over crackers and bake 6 minutes.

Remove from oven.  Top with chocolate, giving it a minute to start melting.  Spread evenly.  Add optional chopped nuts and allow to set (approximately 1 hour).

Break into pieces and package in a tin or individual baggies.

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