How to Make Pine Bark (Cracker Candy)
  • One sleeve of saltine crackers (ends up being about 36 - 38 crackers or so)
  • 1 cup butter
  • 1 cup light brown sugar, packed
  • ½ teaspoon almond extract
  • 4 (5-oz) Hershey bars, broken into pieces (remember -- 5 oz is the big size)
  1. Preheat your oven to 400 degrees at some point while doing the next several steps, based on how long your oven takes to preheat to that temperature.
  2. Cover a cookie sheet (with sides) with foil, and then grease the foil. (I just use some cooking spray.)
  3. Set out about a sleeve’s worth of Saltine crackers — salt side up. I can’t really fit a whole sleeve, except for that I break the last few and fit them in on the sides.
  4. Prepare 1 cup of butter (two sticks), as you will be boiling it. To me, it is always easier when you cut them into pats of butter instead.
  5. Plop them all into the sauce pan, and start melting them.
  6. Add in 1 cup of packed brown sugar.
  7. Once it starts to boil, make sure to just keep stirring constantly. You’ll want to let this mixture boil for about three minutes.
  8. Once you’re done boiling the mixture, remove it from heat, and add in ½ teaspoon of almond extract.
  9. Pour the mixture over your crackers.
  10. Now, go ahead and make sure to spread (using a spoon or the like) over the whole pan of crackers.
  11. As long as your oven has preheated by this point, you will pop this pan into the oven and bake it for about 4 – 6 minutes.
  12. While the crackers and mixture are baking, you will be busy breaking up chocolate bars.
  13. Once the time is up, pull your pan out of the oven.
After You Take Your Pan Out of the Oven
  1. Toss your broken up chocolate onto the hot mixture. Seriously — do it as soon as you set the pan down. Then, just wait about 20 or 30 seconds. Just let them sit.
  2. Okay, NOW you can try spreading out the chocolate with a spatula. But, I actually just spread it out some, and then step away again for about 20 – 40 seconds and spread again.
  3. Let this cool for a bit, and then you’re going to break up the cracker candy and lay it on wax paper.
  4. Allow to cool and chocolate to harden.
  5. Store in an airtight container.
Recipe by Real Life at Home at