Pine Bark Homemade Toffee Recipes

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.

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.

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.

DARK CHOCOLATE AND TOFFEE BARK

Steps:

• Line an 18-inch baking sheet with aluminum foil, making sure to cover the edges and corners.
• Fill the bottom pot of a double boiler 1/4 full with water and bring to a boil over medium heat. Melt chocolate in the double boiler, stirring constantly until fully melted, about 5 minutes.
• Pour melted chocolate onto the prepared baking sheet. Use a spatula to spread in a thin layer. Sprinkle toffee bits and peanuts evenly on the chocolate.
• Freeze until solid, about 1 hour. Break into small pieces by hand.

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

PEANUT PRETZEL TOFFEE BARK

Steps:

• Line bottom of a greased 9-in. square baking pan with foil; grease foil with 2 teaspoons butter. Sprinkle peanuts and pretzels onto foil. , In a large heavy saucepan, combine sugar, water, honey and remaining butter; bring to a boil over medium-high heat, stirring constantly. Cook 4 minutes without stirring. Stirring constantly, cook 2-3 minutes longer or until mixture is caramel-colored (a candy thermometer should read 300° for hard-crack stage). Remove from heat. Immediately pour over peanuts and pretzels., Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly. If desired, sprinkle with salt. Cool 15 minutes at room temperature. Refrigerate until set, about 30 minutes., Break toffee into pieces. Store between layers of waxed paper in an airtight container.