Pine Bark

Total Time:
25 min
15 min
10 min

35 squares

  • 35 saltine crackers
  • 1 cup butter
  • 1 cup packed light brown sugar
  • 1/2 teaspoon almond extract
  • 5 (4-ounce) milk chocolate bars, broken into pieces

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.

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    175 Reviews
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    I am really into Salted Chocolate goodies. This is an excellent recipe and the only thing I did different was to sprinkle Sea Salt on top of the chocolate....yummmm die for!!!
    This was so easy to make, and I already have neighbor asking me for the recipe- Yummy stuff! I had to hide it from my son so my husband and I could have some.
    Very tasty. Pretty easy to put together and I can see how this can easily be adapted for different flavors with various chocolate chips or other chips that can be melted on top. Yum!
    I have made this many, many times over the years and my family loves it. We, too, make changes based on the occasion and what we have in the house (the kind of chips we use, the extract or topping, even the kind of crackers. It is a very forgiving recipe as far as candy making goes. Sometimes we rush it and it turns out grainy but the most interesting thing that has happened is when the toffee soaks into the cracker rather than surrounding it. It tastes delicious but I have no idea how to make it happen. Any ideas?
    I forgot to add the almond extract but family and friends still raved about this. Delicious!
    so simple., yet soooo good!
    Wow...simple and delicious...
    I tried using white chocolate and it was a big fat mess!! But it tasted so good!
    ok I guess I jumped the gun on my previous review and not sure how to remove it...but the second batch that I did, I used half chocolate bars and half bits of this is delicious!
    Paula, Paula, you clever girl!! THIS RECIPE IS DYNOOOMITE! I use it several times a year. Very rich, very delicious. I've covered the chocolate with all kinds of nuts. I've crushed candy canes and used white chocolate chips, also pretzels with the top of the bark. Its just plain good, everyone AND easy and not expensive to make. You will be the hit of the party when you bring these wonderful treats. They look so good in little clear bags as gifts and they keep for a while in the frigerator in a tight container. MAKE IT, you won't regret it. coco
    What an easy and great treat to make for the holidays. Add a little green and red sugar on the top and they are Christmas cookies. These taste super!!
    I make this all the time for family and friends - everyone loves it! I didn't have any saltines today but had a craving, so I made it with mini pretzels instead and sprinkled peanut butter chips on top of the chocolate. SOOO good!
    With various substitutions this candy is great for seasonal bake sales. Instead of almond, use vanilla or peppermint. Use white chocolate, not milk chocolate or use peanut butter and chocolate chips, etc. Sprinkle red or green sugar on top. Decorate to fit the occasion. Put a few in clear bags and they sell out quickly.
    This is the best ever!!! This is one of those you can't stop eating no matter what! This first time I tried this receipe I ate almost the whole batch by myself! This is what I make on my free days off from diet. What a treat! Try it you'll fall in love all over again.
    Everyone always gobbles this candy up. I always make it around the holidays, and it has such simple is one of my families favorites, and makes great gifts, too.
    I love this recipe, it is ease and tastes like toffee. I have a few personal modifications. I leave out the almond flavoring, personally I think it tastes better without it. I also crush the crackers and mix them in to the butter and brown sugar mixture then scoop it in to the pan and flatten with a rolling pin. This gives a finer , more consistant texture and is more crisp and toffee like if that is what you want. Excellent recipe as it is though, just a personal choice.
    This is a crazy addictive recipe. I ate way too much of it when pregnant with my son. It makes a great holiday gift when you sprinkle pecans on the top. It tastes like toffee.
    I love this dessert! It has always been one of my favorites. I read the reviews before I made it, noting that many said there was too much butter and sugar mixture for the saltines. When I made it, I found that 1 sleeve of saltines (about 40-45 crackers) worked perfectly with about 3/4 cup of both the sugar and the butter. I didn't add almond extract, but they were still delicious. I can't stop eating them...
    My "family recipe" differs slightly {less butter and sugar} and I think it's perfect, the size of the pan DOES matter for looks, but everyone LOVES IT.
    PS- it's not supposed to look like saltines; break it up like toffee, more random so no one can guess the base as saltines, and I'm sure graham crackers have thier place, but not here- you need the salt.
    Every year I have a large cookie exchange among my friends. I am definately making this for the exchage this year. It is dangerous delicious.
    The simple combination of textures and tastes is really fabulous in this Paula treat! I like a bit less molasses flavor in my caramel, so I used half white and half light brown sugar. Since I use unsalted butter as a rule (fresher than salted) I also added about .5 tsp of salt to the caramel mixture and reversed the cracker direction to salt side down so that you get salt on your tongue when you eat it!
    Another tip: pre-melt the butter in the microwave in a separate bowl...then add the sugar(s) and salt. Mix until completely combined and then put it in a saucepan and boil for 2 or 3 minutes. This method will almost guarantee that no crystals form on the side of the pan when stirring on the stove. Crystalization can ruin a batch of caramel very quickly- causing it to break and separate.
    My daughter-in-law made some of this and sent it over to my house. I could not figure out what was in it or how she had made it but it was so good it didn't last long enough for me to inspect very well. Yum!!! Make it and your friends will not be able to figure it out either but....Yum!!!!
    My mom has been making these since I was a little kid and I still love them. We never added the almond flavoring to the butter and sugar, but sometimes she would sprinkle some chopped walnuts on top of half of the pan. Just as good!
    These bars were a little messy. They were also a bit greasy so I think maybe 3/4 cup of butter would be better. They tasted great, though and are easy to make.
    Paula, your pine bark is soooo good! Every time I make it, it's gone in a short amount of time. I recommend this recipe to anyone who needs that sweet, salty, and chocolatey treat to endulge!
    very easy; excellent treat; my co workersw loved it; Add peanuts to top or crushed cookies;
    this recipe is so easy and so good i get complements on it every time i make it.
    This recipe is so easy and delicious that I am always getting requests to make it. Definately a holiday gift giver.
    This has been a great hit with everyone from 5 years old and up. Fast, easy and yummy!
    when ever I make them everyone enjoys them so much I give them the recipe
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