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Five Thumbs Up: Apple Butter Bars

30 Nov

Caroline loves using the pastry cutter to cut the butter into recipes. This one provided a perfect opportunity to use it!

I’ve got a great new recipe for you, and it got all thumbs up from everyone in my house this week! That almost never happens!

I originally found this recipe for Apple Butter Bars on Pinterest, but it’s from the site Three Many Cooks.  I pinned it because my kids love apple butter. Overall the recipe seemed somewhat healthy: no eggs, no white sugar. Apple butter is healthy in itself, so other than the stick of butter that helps to form the crust and topping, it’s not so bad for you, I don’t think.

Caroline made these herself and it was a very easy recipe to follow. If I could change any one thing about it, I’d double it! It makes an 8×8 dish, but with five of us, it didn’t leave many leftovers to last into the next day(s).

Here is the recipe from Three Many Cooks. Enjoy!

Apple Butter-Cinnamon Bars with Oatmeal Crumble

Makes 16 bars

Relatively healthy ingredients makes for a keeper on my list!

INGREDIENTS

1 cup all-purpose flour
1 cup old-fashioned oatmeal
3/4 cup light brown sugar
1/4 teaspoon salt
1 stick (8 tablespoons) butter, melted
1 cup apple butter
1/2 teaspoon ground cinnamon

Spread the apple butter between the layers.

DIRECTIONS

Adjust oven rack to lower-middle position, and heat oven to 350 degrees. Coat an 8- by 8-inch baking pan with vegetable cooking spray, then line pan bottom and up and over 2 sides with heavy-duty foil to facilitate removal of bars from pan. Coat foil with vegetable cooking spray.

Mix flour, oatmeal, sugar, and salt in a medium bowl. Stir in butter with a fork until well mixed and clumps form. Spread half the oatmeal mixture over pan bottom and up the sides about 1/4 inch, pressing to form a thin crust. Mix apple butter and cinnamon in a small bowl; spread mixture over crust and then sprinkle remaining oatmeal mixture over apple mixture.

Bake until crisp and golden brown, 35 to 40 minutes. Set on a wire rack and cool to room temperature. Use foil “handles” to remove bars from pan. (Can be double wrapped and frozen for several months.). Cut into squares and serve.

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Seasonal snack mix: Pumpkin Pie Crunch

26 Nov

A new after school snack for the kids with a seasonal flavor!

My kids are always on the lookout for new recipes for me to try. They read magazines, pour through cookbooks, and even check the backs and sides of cereal boxes, always looking for the next great recipe. They love it when they find out that I’ve tried “their” recipe. I love surprising them.

Most recently, Elizabeth stumbled on the jackpot: a Chex cereal box with three recipes on the back of the box. She found one she wanted me to try, and it had a seasonal flavor to it, just in time for Thanksgiving. One Monday afternoon I decided to give it a try because I had everything I needed on hand with the exception of one type of Chex cereal. It called for three different kinds and I had three, just not the exact three. You’ll see what I mean in my notes below.

Lots of recipe options to choose from!

The other thing I liked about this recipe, besides the fact that it was fast, is that it was a microwave recipe. No need to preheat the oven. In just five minutes in the microwave, it was done.

Here is the recipe for you to try too! This one was found on the back of the Honey Nut Chex cereal, which also happens to be gluten free.

Three bowls of ingredients: cereal, spices, liquids.

CHEX PUMPKIN PIE CRUNCH

INGREDIENTS

1/4 cup brown sugar

1 tablespoon pumpkin pie spice

1/4 cup butter

2 teaspoons vanilla

2 cups Cinnamon Chex cereal

2 cups Wheat Chex cereal (I had Rice Chex cereal instead)

2 cups Honey Nut Chex cereal

8 oz. pecans

Make sure your bowl is big enough and is microwave safe!

DIRECTIONS

1) In small bowl, mix brown sugar and pumpkin pie spice; set aside.

2) In small microwave-safe dish, microwave butter on high about 30 seconds or until melted.

3) Stir in vanilla.

4) In large microwave bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed.

5) Add sugar and spice mixture and stir until coated.

6) Microwave uncovered on high 5 minutes or until mixture begins to brown, stirring every minute.

7) Spread on wax paper or a cookie sheet to cool.

Store in an airtight container.

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Lazy Cake Cookies

12 Oct

This recipe needs just a few ingredients, cooks fast, and makes a great dessert to bring or even mail, anywhere!

I love going on Pinterest, you find so many great things that other people have already tried out. I’ve found some nice new additions to my repertoire, and today’s recipe is one I tried out this summer and have done many times since.

In July my school book club had it’s summer meeting which is one that is at someone’s house and everyone brings something to munch on. This year I wanted to bring dessert and I was looking for something new.

Lazy Cake Cookies from the I’m a Lazy Mom blog was it. When I saw the limited amount of time and ingredients needed, I was sold. It was summer after all, and who wants to spend all day baking? Not me.

The other thing about summer is that it’s both of my sister-in-laws’ birthdays, all in the month of August, with mine. My West Coast sister-in-law is at the beginning of the month, I’m in the middle and my East Coast sister-in-law is at the end of the month. So I decided that if this recipe was good (and it was), I’d make these cookies for their birthdays.

I’ve since made them for a play date in September and for when we went to my cousin Val’s for dinner this summer.  They’re great for any occasion and everyone always likes them.

See how cute? Chocolate hearts!

The neat thing is you use a cake mix as your base, and I’ve done white, chocolate and yellow. Chocolate was my favorite (surprise!) with white as my next favorite and yellow as my last favorite. Another neat thing about this recipe is that because it’s a bar cookie, you can use a cookie cutter to cut them into cute shapes. I did hearts for both my sister-in-laws because we love them, and I actually kept all the “scraps” and put them into a ziploc bag for my family to munch on after we shipped off the cookies.

Next time you need a fast recipe, a recipe to make and take, or just a recipe for your own family, give this one a try. You’ll be hooked on how fast it is, and you’ll make them again and again. I know I have!

LAZY CAKE COOKIES
INGREDIENTS

Cake mix, eggs and butter!

1 box yellow, white or chocolate cake mix

2 eggs, beaten

5 Tablespoons melted butter

2 cups mini chocolate chips or m&ms. (I don’t do mini.)

Use a pizza roller for ease in spreading!

DIRECTIONS

Mix the first three ingredients. Batter will be dry.

Add in your filler (chocolate chips, m&ms, etc.)

Spread in a 9×13 greased baking dish. (I find that spreading with a pizza roller works great!)

Bake for 20 minutes at 350 degrees.

Make them and take them!

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It’s that time of year again: After School Snack Time PB Oatmeal Balls

7 Sep

I’m always on the lookout for healthy after school snacks. Pinterest is my new best friend when it comes to searching for them!

So we’ve eased into the school year. Short week last week, short week this week.

Per usual, I’ve already got one kid home sick today as I type this post, so we’re really back to normal here.

Summer is for sure over.

The upside to the end of summer: After School Snacks!

I don’t know about you and your kids, but mine come home ravenous from school and I myself, need a pick me up before I start to cook dinner. I like to put out a set snack so that I monitor what’s being eaten and so that no one is just picking through the fridge, eating aimlessly.

Enter the After School Snack.

At my house, the After School Snack also counts as Dessert. I don’t usually make a dessert at night for after dinner because I don’t like my kids to go to bed on a full stomach and Caroline in particular has trouble with her stomach, so I try to end the day’s eating for them with their dinner, at least during the school week. Weekends are a bit different.

Therefore, I don’t mind making a sweeter after school snack for them since it’s their dessert usually too.

With our new school schedule for Caroline, she’s home an hour before the other two girls, so she’s been excited to help plan or make the snack for them. Last week she got a kick out of serving it to them when they got home. We took a recipe for Peanut Butter Oatmeal Butterscotch Balls (no bake, no eggs) from Pinterest and instead of Butterscotch Chips, which we didn’t have, we used mini chocolate chips, which I like better anyway. They were a hit. All five of us liked them and they were quick and easy.

The recipe is originally from a blog called Tasty Kitchen and you can see the original post here.

The recipe, which was quick and easy, can be tweaked however you like it. You can add in different types of chips the way I did or sub in raisins, which I thought would be good too. It’s got lots of potential to be more than one kind of after school snack.

Try it out and see what you think! As usual, I worked with what I had on hand, so if I made changes, I’ve noted them below. I do the best I can with what I have.

INGREDIENTS

  • ¼ cups Whole Wheat Flour
  • 1-¼ cup Rolled Oats
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • ½ cups Creamy Peanut Butter
  • ¼ cups No-sugar-added Applesauce (I had cinnamon applesauce and therefore didn’t need to add cinnamon to the recipe as it called for)
  • ⅓ cups Light Maple Syrup (minewasn’t light)
  • 1 Tablespoon Honey
  • 2 teaspoons Vanilla Extract
  • ¼ cups Butterscotch Chips (I used mini semisweet chocolate chips)

Wet ingredients in one bowl, dry in the other, then combine and scoop into balls.

DIRECTIONS

Line a baking sheet with parchment paper and set aside.

In a small bowl, whisk the flour, oats, cinnamon and salt; set aside.

Cream the peanut butter, applesauce, maple syrup, honey and vanilla in a large bowl until well-combined.

Add the flour and oats mixture and stir until combined. Add butterscotch chips and stir well.

Scoop about two tablespoons of dough and roll into a ball. Repeat with the other dough. Recipe makes about 16 dough balls.

Refrigerate or freeze and enjoy!

After a few minutes in the freezer (about 15) the snack was ready and Caroline was ready to show off what we’d made them.

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The Power of Marketing and Advertising: Peach Muffins

8 Jun

We can thank a radio commercial for inspiring me to make homemade peach muffins!

Those of you who are friends of mine on Facebook, you may have followed this story last week through my status updates and I know you’ve been waiting for this recipe to post, but those who are not, it’ll be new to you. So if you’re aware of it, bear with me.

Last week I was running between stories for the newspaper, when I heard a commercial on the radio for Honeydew Donuts and their peach muffins. We have several Honeydew Donuts right in our area, and I love their peach muffins!

I was hungry. Starving, really.

I was going to get myself one of those peach muffins, ASAP.

I got out my gift card. I got ready to go to the next closest Honeydew. I could taste it.

But then, as I drove some more, I got to thinking, “I have frozen peaches in my freezer. I could just go home and MAKE peach muffins. Then, instead of having one, I’d have lots of them. Everyone could have one. They could be today’s after school snack and then tomorrow’s breakfast.”

I talked myself out of the Honeydew trip.

I put away my gift card and went home.

Only problem was, once I got home, it was now 1:30. I was of course, still starving and of course, I had no peach muffin and I had no recipe to make them either.

When one is starving, as I was, one chooses huge lunches. Well, at least I do. So rather than having a little peach muffin for lunch, I had Eggs Benedict, minus the ham/Canadian Bacon, since we had none.

As I sopped up my Hollandaise Sauce with my English Muffin, I browsed the internet for peach muffins. I came across this one on Allrecipes.com. When I read the summary from the original cook, it said, “just like peach cobbler in a muffin,” and I knew I’d found my recipe. I was sold.

These muffins were super-easy to make. My frozen peaches were already peeled and sliced. I get them for smoothies from the frozen food section at Aldi’s and I’d used half the bag for smoothies earlier in the week and had half the bag left. It was the perfect amount. All I had to do was chop them up.

My favorite thing though, about this recipe: it made 16 muffins. With a family of five, one dozen never seems to be enough. With 16 it was perfect. The girls and I all got to have one after school, and then we all had one or two for breakfast the next day, too. I even had enough left to give some to my friend Donna to try out.

I highly recommend this recipe. It got thumbs up from everyone, and I totally recommend using the Aldi’s frozen peaches if you don’t have fresh ones, (or try out whatever frozen peaches you have near you).

****OMG: Just as I’m about to post this recipe, I notice that it says you can also make this into a bread, two loaves!! I’m SO doing that next time! This is the best recipe EVER!!!!****

Enjoy!

Because this recipe yields so much, you need two good-sized bowls for mixing your ingredients.

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 3 eggs, lightly beaten
  • 2 cups white sugar
  • 2 cups peeled, pitted, and chopped peaches (or in my case, Aldi’s frozen peaches)

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
  2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
  3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
    **For the two loaves of bread you can “increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.”***UPDATE: On June 17 I used this recipe to make one loaf bread and three mini loaves as end of year gifts. It worked out great!! I cooked the mini loaves until a knife inserted in the center came out clean, and then I continued on with the larger loaf until the same. The entire baking time was approximately one hour.***

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Cookies for a Cause: The Chocolate Chip Oatmeal Cookie that started it all

1 Jun

Baking cookies to help fight kids’ cancer might be the most worthy cause I’ve ever baked for.

Have you ever heard of Cookies for Kids’ Cancer? If you haven’t, you should check out the link and read more about it. It’s a very worthy cause: bake sales to help find a cure for kids’ cancer.

Earlier this year I did a story about a local bake sale event hosted by Heather Wirtz, the editor of the Macaroni Kids newsletter for the Cranston/Kent area. The sale raised money for the Cookies for Kids’ Cancer non-profit organization and it was hugely successful. I baked one of my favorite Christmas Cookie recipes, Brown Eyed Susans, for the bake sale.

At the event itself I was given several handouts to help me in writing my article and I met one of the family members, Bonnie Soper, who told me how her cousin Gretchen lost her son to childhood cancer several years ago. Gretchen and her husband founded Cookies for Kids Cancer as a way to fight back, and they started with a simple bake sale.

One of the handouts that was given to me was for the “Cookies for Kids’ Cancer Best Bake Sale Cookbook” and on the flip side was a recipe for Chocolate Chip Oatmeal Cookies and it was entitled, “The Cookie That Started It All.”

Other than the baking time, which was cut off, the full recipe was there, and I decided that I wanted to try out the recipe some day, in honor of Cookies for Kids’ Cancer. I wrote the news story about Heather’s bake sale in January and it was almost June before I had the chance to try out the cookie recipe.

They were delicious and with every bite I thought of this important cause, and I knew I had to write about it. I’m so grateful and thankful every day that my family has its health. Those who know me well, know my kids are sick constantly, weekly, and it’s exhausting keeping up with it all. But they’re not terminally ill, and I keep that in mind daily as well as every week when I’m running someone to a doctor for one ailment or other. We are very, very lucky. In the big picture, they are healthy.

Caroline was a big help with these cookies, scooping and pressing the batter for each and every one.

Speaking of my kids, my daughter Caroline was a big help to me this past weekend as I made these cookies to take with us to a Memorial Day cookout. The recipe yields quite a few cookies and that’s one reason I made it. There were enough to bring and enough to leave some home as well. I made all the batter and she scooped it onto the tray and flattened them to go into the oven.

The recipe, as I said above, did not have the bake time on the card, which was an advertisement for the cookbook. But, I looked up a similar recipe in one of my cookbooks here and found that 10-12 minutes on a cookie sheet was the perfect time. The only time I went over that time was when I used a baking stone. I find that those take longer for cookies to bake than the metal trays.

I hope you’ll consider doing a Cookies for Kids’ Cancer bake sale for your organization’s next fundraiser, or that the next time you’re looking for a unique gift, you go to their site and order some Cookies for Kids’ Cancer cookies to be sent to that special someone.

And now, here is the recipe, the Chocolate Chip Oatmeal Cookie that started it all.

This recipe makes a lot of batter so you need a good, strong mixer to mix it up.

CHOCOLATE CHIP OATMEAL COOKIES

Yield: 3-4 dozen cookies
INGREDIENTS

2 sticks unsalted butter at room temperature

1/2 cup granulated sugar

1 cup light brown sugar

1 large egg at room temperature

1 large egg yolk, at room temperature

1 tablespoon vanilla extract

2 cups all purpose flour

1 cup quick cooking oats or old fashioned rolled oats

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt (I didn’t have kosher)

3 cups semi-sweet chocolate chips

Cookies bake until lightly browned around the edges.

Preheat oven to 325 degrees.

Place butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy.

Add egg, egg yolk, and vanilla, one at a time, beating well between additions.

Place the flour, oats, baking powder, baking soda and salt in a separate bowl; mix well and add to the butter mixture.

Beat until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips and beat again.

(You can cover this and refrigerated up to one week.)

Form the dough into heaping teaspoon sized-balls and place them about two inches apart on the prepared cookie sheet. I used the smaller Pampered Chef scoop to scoop out my balls of dough.

Using your palm, gently press down.

*At this point the recipe begins to say how you can alternately roll the dough into a log, and it gets cut off here. I assume it says you can slice and bake them. The baking time is cut off as well, since this was an advertisement for the cookbook. However, I can take it from here.*

Bake 10-12 minutes on a cookie sheet, slightly longer on the baking stones, until lightly browned around the edges.

Let sit 1-2 minutes on cookie sheet to cool before removing to cool completely on wire racks.

Consider hosting a Cookies for Kids’ Cancer bake sale for your organization’s next fundraiser.

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Mother’s Week Day 2: Strawberry Bread

8 May

From me to you: Happy Mother’s Week!

Yesterday I announced that I was making this week Mother’s Week, in honor of moms everywhere. I’m continuing to honor you by showering you with a week’s worth of recipes that you can use for honoring all the moms in your life, this week and every week.

Yesterday I began with a recipe from my mom. Today I’m honoring Don’s mom, my mother-in-law, Mary Lou, with one of my favorite recipes from her: Strawberry Bread. It’s great for an afternoon cup of coffee and a snack, or to bring with you to a brunch or luncheon. I added the chocolate chips to the recipe, but it’s delicious without them too!

Thanks Mom and Happy Mother’s Week!

Mary Lou’s Strawberry Bread

INGREDIENTS

1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
2 beaten eggs
1/2 cup oil
1 cup strawberries (Fresh sliced or frozen-thawed and drained.)
1 1/2 tsp. cinnamon
approx. 1 cup chocolate chips (or however many you like!)

Mother’s Day Week is a perfect week for Mary Lou’s Strawberry Bread!

DIRECTIONS

Mix together flour, sugar, cinnamon and baking soda.

Combine eggs, oil, and berries.

Add berries to dry ingredients.

Pour into greased and floured 9×5 loaf pan.

Bake 50-60 minutes at 350 degrees.

*She wrote on the recipe that she keeps hers refrigerated but it’s not necessary, and that it freezes very well.

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My daily lunchtime dilemma…and a recipe

4 May

I dread the daily lunchtime dilemma.

I have such a hard time with lunch. I always have, even for my kids. I don’t love lunch unless it’s leftover dinner or unless it’s breakfast for lunch. But, if we have no leftovers and if I have had breakfast for breakfast and don’t want it again for lunch, I get kind of stuck. Some days my work schedule is such that I can eat a late breakfast and skip lunch altogether. Other days I have to eat lunch for lunch and I often just don’t know what to have.

This week I had one of those days. I’d done breakfast for breakfast and I was working from home so I had to eat lunch at home and there were no leftovers. I opened and closed the fridge a half dozen times, and the pantry closet never had anything new in it no matter how many times I looked.

Finally, I was completely starving.

Desperate.

I opened the fridge again, and I saw two things that struck my fancy that I hadn’t noticed before: leftover cooked bacon, and a fruit dip from my mom (one of my all-time faves) that had just a little bit left in the container. Somehow those two things came together in my head and I knew I had a fabulous little lunch in store for myself.

A few minutes on broil in the toaster oven and I had a crispy baked potato with bacon and cheese for my lunch.

Along with the leftover bacon, I pulled out some cheddar cheese. With the dip I pulled out a kiwi. I went to my potato bin and got myself the biggest baked potato I could find and I threw it in the microwave until it was cooked through. I opened it up, put in some butter, mixed it around and put the bacon crumbled on top. Over that, I grated the cheddar cheese.

I then put the whole thing in the toaster oven on broil for just a few minutes. When I took it out, it was crispy and piping hot.

It was delicious. I was in heaven.

And then, my mom’s almond fruit dip…this dip is so good! It’s great on strawberries, or on pineapple or on kiwi or really on just about anything. We’ve done grapes and cantaloupe too, it’s yummy.

This dip is great for company, or in this case, for me.

There was just enough left for me to make a little side dish for myself with the dip and a kiwi, although I could’ve skipped the kiwi. I’ve been known to eat this dip with a spoon. The kiwi was healthy though, right? Right.

It was perfect.

You too, can have my perfect lunch at your house!

Here is the recipe for my mom’s Almond Cream Dip, which according to my recipe card, she got from a 1982 issue of Good Housekeeping Magazine.

INGREDIENTS

One 3 1/2 to 3 3/4 ounce vanilla instant pudding

1 cup milk

1 cup heavy whipping cream, whipped

1 tsp. almond extract

DIRECTIONS

Prepare pudding using only one cup of milk.

Fold in whipped cream and almond extract.

Refrigerate if not served right away.

Enjoy! And tell me, what do you like to eat for lunch?

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A second recipe for Sue’s snack

20 Apr

No matter which recipe you use, this is a delicious treat!

Yesterday I mentioned that I had two different recipes to go along with the snack that Sue makes. This second recipe is one that my friend Pam sent me a while back on a snow day. Here it is as I posted it that February day on Facebook:

Chocolate Crack

1 box graham crackers

2 sticks salted butter

1 cup brown sugar

2 cups semisweet chips (1 twelve ounce package)

Preheat oven to 350 degrees.

Line 10×15 cookie sheet with foil, spray with PAM.

Line the pan with graham crackers, using single pieces to fill in the gaps.

Line completely with crackers, breaking to fill in gaps.

Combine butter and brown sugar in saucepan.

Bring to boil over medium heat, boil for exactly five minutes.

Pour over graham crackers as evenly as possible and bake ten minutes.

The chocolate chips will melt upon contact with the hot butter and brown sugar mixture.

Sprinkle chips over the top and spread once they melt.

Refrigerate to chill.

Once solid, break into random sized pieces.

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By popular demand: A recipe for another of Sue’s treats

19 Apr

These little bits seem like one small bite, but you can never eat just one!

Last week we had PTO and Book Club. Sure enough, my good friend Sue brought snack for us all. It was one of my faves, a chocolate/caramel/matzo snack that she makes for passover. I was so lucky, she sent some home with me (and no, she hadn’t seen the 4/13  blog post about her snacks yet!)

This photo is from the ones she sent home with me. When we took the photo the camera was accidentally on the wrong setting, so the color is slightly off. However, once we ate the snack there was no retaking the photo!

Since I wrote about Sue and all her yummy desserts, I’ve had several requests for the matzo snack. Sue actually recommended making it ahead and freezing it if you’d like to. She said it stays well.

I actually have two different recipes for it so I’m going to post one today and one tomorrow. One calls for Saltines, one calls for Graham Crackers. One uses salted butter and one uses unsalted. Although they differ slightly, the snack is basically the same overall. You can pick one and sub in the matzo crackers for the Saltines or the Graham Crackers. I have made both.

Here’s the first version for you. This one I posted on Facebook in March 2010 after seeing it in an issue of Country Living Magazine a few years back. Here’s the post:

“Mama’s Sweet and Saltines”

Not my mama this time. I got this recipe out of Country Living magazine and it’s Trisha Yearwood’s mama I guess.

I’d actually had this before, but just found the recipe for it the other day. The only thing I didn’t have on hand was the unsalted butter, which Don promptly bought after seeing the recipe.

40 Saltine Crackers (can use graham crackers for a sweeter taste.
2 sticks unsalted butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/2 cups.)

Preheat oven to 425 degrees.

Line a large-rimmed cookie sheet with foil and the forty crackers. Be sure the pan you choose will fit in your freezer and be sure you have space in your freezer for the pan!!!

In a medium saucepan melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers covering them evenly.

Put cookie sheet in oven and watch closely. Bake for about 5 minutes (mine took three) until just bubbly.

Remove from oven and pour chocolate chips over crackers.

When chips begin to melt, spread them over crackers with a knife.

Transfer pan to freezer for 15 to 20 minutes or until completely cold. The chocolate covered crackers will forma solid sheet. Break into pieces and store in airtight container.

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