How To Make Pine Bark Cracker Candy Recipes

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.

SODA CRACKER CANDY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
• Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
• In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
• Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
• Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

CRACKER CANDY RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C) degrees.
• Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling - then boil for 3 minutes (set timer).
• Pour over crackers, spread evenly working quickly.
• Put sheet into oven - bake for 5 minutes.
• Remove - pour chocolate chips over top - place a sheet of foil over and let melt for 3 minutes.
• Spread melted chocolate over the top evenly. Add nuts to top - replace foil and refrigerate until set. (Can be frozen.)
• Break up into pieces.
• Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
• Enjoy!

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.

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.