Pine Bark Candy *

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The toffee taste of this reminds me a 
little bit of a Heath® or Skor® candy bar.
It’s almost a shame that something this tasty could come from  just 5 very common ingredients ‘rubbing shoulders’ in my ‘lab’– the end result is a tasty goodie that doesn’t require a lot of fancy ingredients.  What is required?  After completed, …plenty of willpower!
  • 35 squares of saltine crackers
  • 1 cup butter 
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 of 12 oz.package milk chocolate chips


1. Preheat panggangan to 400 degrees F.


2. Line a 15 by 10 by 1-inch jelly roll pan with aluminum foil.
3.  Very lightly spray foil with a non-stick cooking spray.


4.  Place saltine crackers, row by row, salty side up, in prepared pan.
5.  In a saucepan, boil butter and sugar for 3 minutes (set a timer for 3 minutes after mixture reaches a full boil).  You may reduce the heat just enough so that the mixture does not boil over the saucepan, stirring constantly.

6.  Remove from heat and stir in the vanilla extract.  Mix well.
7.  Immediately and very carefully pour hot mixture evenly over crackers (with back of spoon, spread it evenly over crackers if necessary).

8.  Bake at 400 degrees for 3 and 1/2 minutes.

9.  Remove from oven, sprinkle with chocolate chips, and spread evenly with the back of a spoon when the chocolate chips are soft enough to spread. At this point, you can sprinkle crushed pecans on top.  (Pecans are not really needed, plus they are so expensive right now.  Instead, you could make this candy look a bit more ‘festive’ by adding your favorite kind of ‘cookie sprinkles’.)

10.  Put the whole pan into the refrigerator for 3-4 hours, or into an unheated area until everything’s cold/hard.

11.  Cut OR break into irregular shapes/pieces and store in a covered container (or Zip Lock bag) in the refrigerator or other unheated area.

13.  DELICIOUS!  (And, a bit ‘addicting’ if you like these flavors!)

 Here,… try a piece!

*The basic recipe came from:

Another recipe for this is listed at: 

OR,…one more cook’s way of making this is at: , 

OR,… check out this cook’s suggestion about heating the ‘caramel layer’ to a certain degree (a slower method) to end up with harder toffee-like caramel layer at

Source Recipe:

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