Pine Bark

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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.

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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.

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Everyone always gobbles this candy up. I always make it around the holidays, and it has such simple ingredients...it is one of my families favorites, and makes great gifts, too.

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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.

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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.

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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...

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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.

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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.

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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.

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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!!!!