pool party success
The pool party was a success. The kids loved being in the water, even though they had huge goosebumps and trembling lips. The temperature reached about 63. Not so bad for a pool party in Chicago in May. It could have easily been 98; it could have been 48.
I brought a dessert that was a huge hit with both the small and big people. Originally given to me as a recipe with the title "crunch bar", I see that it is also listed as "pine bark" if you are thumbing through a Paula Deen dessert cookbook. People love this one, and it travels sooo easy. I highly recommend it for the next event in which you need to bring a sweet but you just don't have time to bake cookies.
Crunch Bar/Pine Bark
35 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
1/2 teaspoon pure almond extract
1 6.5 oz. package semisweet chocolate chips
Preheat oven to 400. Line a 15x 10x 1-inch jelly roll pan with tin foil. Lightly spray foil with nonstick cooking spray. Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2-3 minutes, stirring constantly. Remove from heat; stir in almond. Pour over crackers and bake for 6 minutes. Remove from oven; top with chocolate chips. Spread chocolate evenly over crackers as it begins to melt. Cool in fridge.
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YUM YUM!
Soooo rich and delicious. I break the mold into bite-sized pieces and transport in a tupperware tub. Travels great. Tastes almost like a chocolate turtle...you will love it and people will be amazed by your talent! Enjoy!! xox