|The Art of the Tart|
|by Tamasin Day-Lewis|
The marriage of textures and flavours, colours and aromas make tarts the most satisfying of foods to make and eat.
1 - 9 of 9 for saltine bark
Line a large jelly roll pan (one with sides) with foil. Cover with soda crackers. Boil brown sugar and butter together 3 minutes (start timing when ...
Melt dipping chocolate or almond bark; dip crackers. ... If using plain chocolate (instead of dipping chocolate), it should be tempered in order to set.
Layer jelly roll pan with foil, then with saltines, touching each ... lift out foil. Break into bite size pieces. Can be stored in freezer or cookie tin.
Line pan with foil. Boil sugar and butter 3 minutes; pour over crackers. Bake 7 minutes at 400 degrees. Place chocolate bits on top; spread as they ...
Place saltines on foil lined ... with back of spoon. Add walnuts and press in slightly. Refrigerate for an hour or so; then either break or cut into pieces.
Line bottom of 15 1/4 x 10 1/4 jelly roll pan with crackers. In small pan, boil butter and brown sugar for 5 minutes, stirring frequently. Pour hot ...
Line a jelly ... with Pam. Place Saltine crackers on top ... chopped nuts. Refrigerate. When chilled, break into pieces. These are like Butter Crunch Candy.
Line a large ... or chocolate-flavored almond bark for coating; just ... butterscotch morsels. OR you may simply use any combination you like and not go wrong!
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