Since we won’t be posting anything on Christmas day, here is the last
dessert recipe. I love chocolate anything…chocolate alone, chocolate and
peanut butter, chocolate and raspberry, chocolate and orange….My friend,
Pixie, gave me this recipe a few years ago (chocolate and caramel), and I
have found similar ones since then. It is great because it uses things
you probably already have at home. It is fun to make variations of it
too, with candy canes or nuts or whatever. Have fun, and merry
Christmas!

Pixie’s Pine Bark

Spray a jellyroll pan with cooking spray. Line with tin foil, so it
goes up over each end (and the sides if you have the time). Spray the
foil. Line the foil with as many saltines as it takes to cover the
pan.

Heat oven to 400. In a saucepan, melt 1 cup butter and 1 cup brown
sugar over fairly high heat. Stir frequently until sugar has
dissolved, and mixture is bubbly. Remove from heat and stir in 1/2 tsp
almond extract (optional, but good!). Pour over crackers, trying to
cover most (as they bake the caramel will spread). Bake 5-10 min, or
until bubbling. Remove from oven and sprinkle with 1 pkg. semi-sweet
choc. chips. Bake one more minute. Remove from oven, spread chocolate
with a rubber scraper to cover all the caramel, and cool completely.
Lift foil up, one corner at a time, and break the bark into chunks.
Enjoy!