Chocolate Caramel Pecan Bark

Who doesn't love the mixture of salt & chocolate?   This is so good.  If you don't care for pecans, substitute with any nut that you like or omit them all together.  This goes a long way and is great for a party.

CHOCOLATE CARAMEL PECAN BARK

Ingredients:
*1 cup butter
*1 cup light brown sugar
*1 teaspoon pure vanilla extract
*4 cups pretzels sticks, broken in small pieces
*1 cup pecans, chopped
*1 (12 ounce) bag milk chocolate chips
*1/2 cup butterscotch chips.

Directions:
~Preheat oven to 400 degrees.
~Line a jelly-roll pan with parchment paper.
~Spread 4 cups pretzels evenly over the pan.
~Sprinkle 1 chopped pecans over pretzels.
~In a medium saucepan, melt 1 cup butter over medium-low heat.
~Once butter starts to bubble on the sides add 1 cup light brown sugar.
~Stir until brown sugar is mixed in well.
~Cook, stirring occasionally, until the mixture starts to brown and butter is mixed in well (about 3-4 minutes).
~Stir in 1 teaspoon vanilla.
~Quickly and carefully pour caramel sauce over pretzels & pecans.
~Bake for 5 minutes, or until caramel is bubbling.
~Remove from oven.
~Sprinkle 1 (12 ounce) chocolate chips over caramel.
~Sprinkle 1/2 cup butterscotch chips over chocolate chips.
~Bake for 45-50 seconds.
~Remove from oven and using a knife spread hot chocolate chips until smooth.
~Let cool for 15 minutes.
~Refrigerate for 1 hour.
~Break into pieces.

Variation:
`Sprinkle with sea salt once chocolate chips have been melted.
`Omit nuts.
`Omit butterscotch chips.
`Substitute butterscotch chips with peanut butter chips.

Spicy Dill Pickles

If you like dill pickles and like spicy things, you are going to love this.  I personally think that homemade pickles are far better than those that you can buy in the store.  Even better than the expensive ones.

SPICY DILL PICKLES
(Makes 14-16 pints or 8 quarts)

Ingredients:
*8 pounds Pickle Cucumbers (3-4 inches long)
*16 cloves garlic, sliced
*1 medium white onion, chopped
*4-6 hot banana peppers or jalapeño pepper, chopped & seeded (leave seeds in if you like it really spicy)
*2/3 cup pickling salt
*8 Sprigs dill weed along with the heads
*4 cups white vinegar
*12 cups cold water
*2 bags ice

Directions:
~Wash cucumbers, and place in the sink with cold water and lots of ice.
~Soak for at least 2 hours but no more than 8. Refresh ice as needed.
~Sterilize 8 (1 quart) or 16 pint jars & lids in boiling water for at least 10 minutes.
~In a large pan over medium heat, combine the vinegar, water & pickling salt.
~Bring the brine to a rapid boil.
~Divide the garlic, dill, onion & hot peppers into the jars.
~Slice cucumbers either length wise or in hamburger dill style.
~Fill each jar with cucumbers, leaving 1/2 inch headspace.
~Fill jars with hot brine, leaving 1/2 inch headspace.
~Wipe top of jars with a clean cloth to remove any residue.
~Seal jars with lids & rings.
~Process jars in hot water bath for 15 minutes.
~Remove jars from hot water bath and let sit for 24 hours before storing in a cool place (fruit cellar).
~Store pickles for at least 8 weeks before eating.

Variation:
~Add two hot cherry peppers in each jar quart jar or one for a pint jar in place of hot peppers.