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!
Ingredients:
  • 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

Directions:

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:  http://www.foodnetwork.com/recipes/paula-deen/pine-bark-recipe/index.html

Another recipe for this is listed at:  http://krty.com/pages/2706688.php 

OR,…one more cook’s way of making this is at:  http://onysentot.com/search?q= , 

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 http://www.feelslikehomeblog.com/2009/12/christmas-crack-also-known-as-cracker-candy-or-toffee-bark/

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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