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Pine Bark Courtesy Of Robert Walters

Below is a recipe that my wife has been making for over 20 years and has always been a staple of our holiday gatherings as well as an office favorite over the years from California to Atlanta and in between. Every year right after Thanksgiving I would start to get the emails, phone calls and requests saying, “Hey, Bob, when can I stop by the office and get some of your wife’s Pine Bark or can you send me some?” My wife never turned down a request to make a batch for someone no matter how short of a notice or how little time there was in the day. I hope everyone here enjoys it.

Prep
Cook
Serves 24people
Ingredients
Saltine crackers
1
cup butter (2 sticks)
1
cup packed dark brown sugar (light works as well)
1/2
tsp almond extract (can substitute with vanilla extract)
20
oz of Symphony milk chocolate bars (you can use any brand or type of chocolate such as dark chocolate)
Directions
1.
Line a cookie sheet with foil and spray with a nonstick spray
2.
Place a single layer of the saltines on the cookie sheet (salt side facing you)
3.
In a 2-quart saucepan melt the butter
4.
Once the butter is melted add the brown sugar and bring to a rolling boil for 2-3 minutes, stirring continuously
5.
Remove from the heat and add the almond extract
6.
Pour the mixture over the crackers spreading evenly
7.
Place the broken chocolate pieces over the mixture evenly and as they melt spread the chocolate so that the entire surface is covered.
8.
Let cool (to speed up the process you can place the cookie sheet in the refrigerator or freezer)
9.
Once completely cooled break apart like peanut brittle and store in a container lined with wax paper
10.
They are very sweet so you can sprinkle with fleur de salt if you like on top. You can also add marshmallows, crushed candy canes, nuts, or whatever you want on top prior to letting it cool.

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