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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Sunday, March 3

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Recipe Sun Jan 20 2008

Chocolate Saltine Bark

Chocolate saltine bark Whenever my mom makes this recipe, she tends to make people angry. Why? Because even though it doesn't look all that good, people quickly realize how irresistible this candy is, and they become enraged once they realize they are unable to control themselves in its presence. Saltines are, of course, not an obvious ingredient in a candy recipe. It's their texture and not their flavor that's important here. By providing a base layer, they give the sugar, butter and chocolate something crispy and crunchy to cling to. Once you try this candy, you'll find that the saltines are irreplaceable in the recipe and that you'll have to exercise great self-restraint in the cracker aisle at the grocery store in order to fend off the addiction.

Chocolate Saltine Bark

1 sleeve saltine crackers
1/2 cup sugar
12 ounces chocolate chips
2 sticks of butter
1 cup of chopped nuts (cashews, pecans, whatever you like)

Heat the oven to 350 degrees. Cover a cookie sheet with tin foil. Lay crackers flat in a single layer on the cookie sheet. In a saucepan, melt the butter and sugar. Bring to a boil and let boil for 1 minute. Pour over crackers and bake for 10 minutes. (Once the crackers turn a deep toffee color, you know they've cooked long enough.) Pour the chocolate chips over the top and return to the oven for a few minutes to let the chips melt. Spread the melted chocolate evenly and sprinkle with nuts. Let them cool (either in the fridge or in a cool part of your house) for a few hours until the chocolate has hardened. Break into pieces and enjoy.

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Matt / January 7, 2009 3:39 PM

The bark has personally ruined a diet I was on. That stuff is irrisistable.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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