Apple- Cinnamon Fruit Bars

The community we live in is so cool in the fall (figuratively and literally).  There are so many people around with gigantic gardens willing to share their produce.  Or even not so big gardens, but incredibly fruitful ones.  I'm dreaming of next spring/summer already!  Not that we didn't have friends with gardens in TX that were just as fruitful, but it seems that there are more here (or we just made friends with the right neighbors! :) )  

At any rate, leaving church one Thursday there was a box of organic apples sitting there waiting for a good home.  The box said "great for pies!"  DH suggested we take some and I could make a pie.  Oh, how I wish I took that class!!  But, these were really good apples, I just couldn't pass them up.  We later had the same priest over who was offering these apples and I just had to make something with them.  This is what I made.  It was a huge success!  I gave some to the boys for lunch and they actually called them apple pie squares.  Thank you Eating Well!
INGREDIENTS

CRUST

• 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
• 3/4 cup whole-wheat pastry flour (see Tip)
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 2 tablespoons canola oil
• • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

  FRUIT FILLING

• 6 cups diced peeled apples, divided
• 1/2 cup apple cider or orange juice
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

PREPARATION

1. To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
4. To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.
5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
6. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.

• Tip: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Super Easy, Super Yummy Butter Cookies

Cookie jar empty?  Want to make some cookies but don't think you have the ingredients?  This recipe hails from Fullbellies Happy Kids.  It is a cinch to make, and super yummy.  In fact, I changed the name just to make the point!  Enjoy!

1 stick butter (or margarine)
1 C Flour
5 T sugar (1/4C + 1T--- I just use the 1/4 C)
1/4 t salt
1 t vanilla

1.  Mix ingredients.
2.  Roll into balls.  (This process goes so much faster and easier with a cookie scooper!  It's less messy, too.)
3.  Press down with a fork.
4.  Sprinkle a little sugar on top of each.  (I use a loose leaf tea strainer spoon for this purpose.  Makes it so much easier for the kids to not get carried away.)
5.  Bake at 350 degrees for about 10 minutes.

Summer Icies

We are full swing into Texas summer.  I have a hard time keeping everyone hydrated and cool.  Recently, I found this recipe that I had to share with everyone and keep in my files.  They are quick, easy, and so refreshing on these hot summer days.  They are also easy to tweak to your personal liking.  AND the kids LOVE them!  At the moment, I can't remember the website I found them on.  I'll get back to you on that, because there is another similar recipe I wanted to try.  I call them "Icies" because I forgot the original name for them.  The kids associated them with snow-cones right away.  The original recipe is called Grape Granita and calls for grape juice, however, it is so easy to adjust with whatever juice you want!  Have fun and enjoy!  (Oh, my kids actually preferred the addition of the purple puree from sneaky chef in theirs!  Not sure it added any flavor, but did had some bits of blueberry which were oh so yummy!) 

Ingredients

• 2 cups Grape Juice
• ½ cups Sugar
• 2-½ cups Cold Water

Preparation Instructions

1. Combine grape juice with sugar and bring to a boil. Reduce heat to medium and simmer for 8 to 9 minutes, or until mixture is slightly syrupy.
2. Turn off heat and pour in cold water, then pour into a freezer-safe container with a lid.
3. Wait two hours, then remove container from freezer and stir gently, being careful to loosen any of the mixture that has stuck to the sides. Put lid back on, then return container to the freezer. Repeat an hour later, then another hour later. When you’re finished, the mixture should be totally frozen and broken up. Keep sealed tightly in the freezer until ready to serve.

Note: The slushy consistency will keep for days as long as you remember to keep breaking it up.  I have made this 3 different times now, and 2 out of the 3 times, my mommy brain has struck and I've forgotten to break up the ice after 2 hours.  No harm... just use a heavy duty spoon and scrape/break it (you may need to let it thaw a bit first).  Then go back to it in another hour.   It will still keep, it just turns out to be more work.

Classic Buttercream Frosting Recipe

We had Liam's birthday party with his classmates this weekend.  He really wanted the chocolate ganache recipe to adorn his cupcakes, but since the kids were going to be decorating the mini cakes themselves, I convinced him that perhaps something that set up a bit softer might be easier for them to work with.  I offered this recipe, since it sounded mild and creamy in flavor and texture so they could add to their masterpieces as many flavors as they wanted.  It was a hit!  I had also read about a little hint (now I can't remember where, so forgive me to whomever made the comment on another site) regarding coloring frosting.  Rather than simply coloring your frosting the typical way, try adding color AND flavor by adding Kool-Aid.  I don't typically buy Kool-Aid, but for this purpose the $0.16 was totally worth the cost of the sugar!  I first used this recipe to frost the cupcakes, then decided that they were just too plain looking and wanted to dress them up.  I started piping more of the white stuff (thinking that some kids may not like the blueberry flavor), and then took the rest of the frosting left and added the Kool-Aid to it.  Perhaps it was a bit much flavor for what was left, as it was a bit sweet, but I think it gave a really good flavor to the blue color.   And, it gave the very plain white cupcakes some color as well.  Don't you agree?  Which one calls to you more?

The recipe comes from the Sweet Savory Life blog.  The author is a cake decorator, so has used this recipe on wedding cakes.  Her piping skills put my meek attempts to shame!  (Did you notice the "twist" effect on the blue piping?  I only had one decorator's bag to work with, and was too lazy to wash out the white or mix it in better or find out exactly what you are supposed to do.  It's supposed to be all blue of course, but I like my mama oops!  It gives it some flare!)  Alice inspires the baker in me!  I can only hope that my renditions of these recipes will do the same for you!

1 C butter (2 sticks or 1/2 pound), softened
3-4 C confectioners sugar, sifted (yes, you must sift so the little clumps of sugar don't give you a clumpy frosting!)
1/2 t salt
1 T vanilla extract
up to 4 T milk or heavy cream

Directions:
Beat butter for a few minutes with a mixer's paddle attachment on medium speed.  Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter.  Increase mixer speed to medium and add vanilla extract, salt, and 2 T of milk/cream and beat for 3 minutes.  If your frosting needs a more stiff consistency, add remaining sugar.  If it needs to be thinned out, add remaining milk 1 T at a time.

Quick Yellow Cake

I know what you're thinking.  Didn't I just post another yellow from scratch cake recipe? Well, I just can't help it!  Now I don't exactly remember why I looked for another one, but I did.  It was just as good as the first, maybe a little better.  (I did not use vanilla pudding in this recipe, and instead of all purpose flour, I used 1 1/4 C white whole wheat flour, and 1 C +2 T cake flour.  I was afraid the whole wheat flour would make the cake too dense, so opted for cake flour to lighten it up a bit.  My name might suggest otherwise, but I'm not a baker.  So I'm not sure if it made any difference at all, but I felt better about it, anyway!)   I also used this to make cupcakes rather than a cake for Liam's birthday party.  They came out beautifully!  It comes from Full Bellies, Happy Kids.  She paired this with a chocolate frosting recipe, but we used a vanilla buttercream frosting recipe instead so that the kids could decorate their own and not have sensory overload on their tastebuds. 

2 1/4 C all purpose flour
1 1/3 C sugar
3 t baking powder
1/2 t salt
1/2 C shortening (butter!  You know how much I dislike shortening!)
1 C low fat milk
1 t vanilla
2 eggs

1. Combine dry ingredients in bowl of electric stand mixer.  Add butter, milk and vanilla.  Turn to low and mix about 1 minute.
2. Stop and scrape bowl.  Add eggs.  Continue on low, mix about 30 seconds.  Stop and scrape bowl.  Increase speed to medium and beat about 1 minute.
3. Pour batter into 2 greased and floured 8- or 9- inch round baking pans.  Bake at 350 for 30 to 35 minutes or until toothpick inserted into center comes out clean.  Cool 10 minutes.  Remove from pans.  Cool completely on wire rack.  Frost if desired.

Note:  I'm not sure what made the difference, but this cake was definitely lighter in texture than the other from scratch recipe I tried.  I think I liked this one better, though I'd have to try the other recipe again using cake flour to see if it makes a difference.

Cream Cheese Frosting

This used to be my standby recipe.  It is delicious over a chocolate cake.  And, I imagine it would be great on bars, carrot cake, cookies, etc.  I found it on allrecipes.com.  The original recipe follows and is good, but I have also followed one of the comments on the website to tweak it a bit.  We love it!  Original recipe yields 2 cups.

• 6 tablespoons cream cheese
• 1/3 cup butter, softened
• 1 3/4 cups confectioners' sugar
• 1 tablespoon cream
• 1 teaspoon vanilla extract

1. Mix all ingredients thoroughly and spread on cooled bars or cookies.   

Alterations as suggested by one of the comments:

• 1/3C margarine
• 1T cream
• 4 oz cream cheese
• 1 1/3 C powdered sugar
• 1 t vanilla

Cake Mixes from Scratch and Variations

Not sure if this is the BEST recipe ever created, but it does a good job and it is loaded with so many possibilities for creating your own version, that I just have to keep it in my list of must have recipes.  I found this recipe on allrecipes.com.  If you check out the link, you'll find a large number of comments made from people who've used the recipe or tweaked it this way or that.  All great comments, I think.  Here it is, with my own variations (taken directly from one or two of the comments on the link).

Original Recipe Yield 1 -9x13 inch cake

Ingredients

• 2 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups white sugar
• 1/2 cup shortening
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract

Directions

1. For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
2. Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
3. Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
4. Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
5. Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
6. Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve. 

My alterations:

1. Liam wanted a vanilla cake, so for the YELLOW CAKE:

• 1/2 C butter (instead of shortening-- I don't use the stuff)
• 3 eggs (instead of 2)
• +1 pkg instant vanilla pudding
• +1/3 plain yogurt
• mix dry ingredients, then cut the butter into the flour mix.  Beat the wet ingredients, then add dry and beat until mixed.
• you will want to grease and flour your cake pan, as I had trouble with my smartware pans.
• I believe these took a bit longer than mentioned in the recipe.  About 40 minutes for a toothpick to come out clean.

Chocolate Ganache

I've never been the best baker, never mind a cake decorator!  So, this year, for Liam's birthday, I thought I'd try a new "frosting" recipe, since my other recipes haven't worked out as well as I'd hoped over the years.  I wanted something easy, spreadable, and something that wouldn't necessarily require refrigeration.  I still wanted to make my own, though the store bought variety was tempting!  I wasn't meaning to find something so adult and elegant, but I did!  All I can say is YUM!  If you like chocolate, look no further!  THIS IS IT!  I loved this recipe.  It gives you three different ways to prepare it, all three easy-- even for me!  This comes from the savorysweetlife blog.  If you want to be even more tempted, go check out her photos.  It will make you want to eat your computer screen!  (I'm serious!)

Ingredients
8 oz of chocolate, chopped into small pieces
1 cup heavy cream
*optional 3 T flavored liqueor

Directions
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil.  Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.  Allow ganache to cool before pouring over cakes as a glaze.  The longer you allow the ganache to cool, the thicker it will set.  Typically I stick mine in the refrigerator so it is slightly cold before whipping.  For piping or frosting, allow the ganache to completely cool and set up.  When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

Makes about 2 cups of straight ganache, but increases in volume when whipped-- perhaps 3 cups?

*Notes:  
1- You'll want to use semi sweet chocolate (Alice from the linked blog has also used bittersweet chocolate).  If you don't want the extra work of chopping the chocolate, semi sweet chocolate chips can be used instead
2- For whipping, you'll want to make sure that the ganache has cooled completely.  Alice (from the linked blog) recommends placing it in the frig for 15-20 minutes once it's cooled to room temp.  Then treat as you would whipping cream, using cold beaters and bowl.  
3- There is a bit of a debate as to whether or not to refrigerate.  The foodservice manager in me, says it's made with heavy cream, so you should probably refrigerate.  However, I did a bit of both.  I refrigerated it at first, which left the frosting a bit too hard for my taste.  Leaving it out maintained a more creamy texture when eaten.  The cream was pasteurized and you heat it again as well.  I haven't gotten sick yet, so I'm calling it "safe."  (We aren't serving a hospital population here... we're mostly healthy so use your own discretion.)   

Hugs and Kisses Valentine's Cookies

Rather than making cards or another craft for the kids this year, I opted to allure them with sweets.  These are the cookies I tried, and while I personally wasn't too fond of the icing, the kids certainly were!  They made a really good and simple tasting sugar cookie, which was perfect for icing.  From FamilyFun.com

• COOKIE DOUGH
• 1 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 tsp. vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar

• BUTTERCREAM ICING
• 1 1/4 cups sifted confectioners' sugar
• 1/2 cup butter, softened
• 1/2 tsp. vanilla extract
• 1 to 2 tbsp. milk

1. In a large bowl, cream the butter and sugar until fluffy. Add the egg and beat well, then mix in the vanilla extract. In a separate bowl, combine the flour, baking soda and cream of tartar. Add the flour mixture to the butter mixture, one third at a time, until thoroughly combined.
   
2. Divide the dough into 2 equal portions and flatten each into a disk. Cover each disk in plastic wrap and refrigerate for 2 to 3 hours, or until the dough is firm enough to work with. If it becomes too firm, soften at room temperature for about 5 minutes.
   
3. Preheat the oven to 350 degrees. On a floured surface, roll out the dough to a 1/4-inch thickness. Then, use a butter knife to cut out the cookies into X's and O's. Remind your child that giant letters need to be wider than smaller ones to keep them from breaking easily.
   
4. Using a metal spatula, carefully transfer the cookies to a baking sheet, leaving about 2 inches between them. Bake for 8 to 10 minutes (longer for really big cookies) or until lightly browned around the edges.
   
5. Remove the cookie sheets from the oven, place on wire racks and cool for 2 to 3 minutes. Using a metal spatula, transfer the cookies to the rack and cool completely. Makes about 3 dozen cookies, depending on their size.
   
6. While the cookies are cooling, make the buttercream icing: Beat together the sugar, butter and vanilla extract. Add the milk a few drops at a time until the mixture is spreadable. Makes 1 1/2 cups.
   
7. Frost the cookies with the icing and sprinkle on tinted red or pink sugar, if desired.
   

A Better Brownie

Now, I know there are yummy and easy box recipes out there, but this is an easy from scratch recipe that is so good.  I've made it twice in the last two weeks!  (Yes, I'm pregnant, and craving sweets!)  The recipe was revamped to be made lower in  fat, cholesterol and sugar than typical brownies, but you can't tell!  Thank you, Sarah Phillips for your baking genius!

• 1/2 cup flour
• 1/3 cup cocoa powder (Sarah prefers Dutch or alkalized cocoa powder)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons butter
• 2 squares (2 ounces) bittersweet chocolate, chopped

• 1 large egg
• 2 large egg whites (I'm really not afraid of eggs here as the yolks provide so many valuable nutrients and no one here has any cholesterol issues to worry about, so I just used 2 large eggs total)
• 1 cup sugar
• 1 tablespoon canola oil
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso or coffee powder (optional) (If you like coffee flavor, try it with the coffee, otherwise, you get an equally good brownie without it.)

   

1. Heat the oven to 350º degrees. Lightly coat an 8-inch square pan with cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set the mixture aside.
   
2. Heat the butter in a small saucepan until just melted, being careful not to burn it. Remove the pan from the heat. Add the chopped chocolate, stirring until it is melted. Let the chocolate mixture cool until it's tepid.
   
3. In a medium bowl, lightly whisk the egg and egg whites just until combined. Whisk in the cooled chocolate mixture, sugar, oil, vanilla extract, and espresso powder (if you're using it) until smooth. Stir in the flour mixture but do not overmix the batter.
   
4. Use a rubber spatula to scrape the batter into the prepared pan and smooth the top. Bake the brownies on the center oven rack until the edges begin to pull away from the sides of the pan, about 25 minutes. The brownies will look under-baked (a cake tester will come out with a few moist crumbs), but they will set up more as they cool. Place the pan on a wire cake rack to let the brownies cool, then slice the batch into 24 pieces.

Creamy Rice Pudding

This recipe I make all of the time.  I love it!  Whenever we have rice for dinner, I purposefully make too much so I can make this for dessert the next night (okay, it usually doesn't make it that long).  I've learned that you need to be really patient with it.  The longer it cooks, the creamier it gets.  And once you add the egg, please stir constantly.  I like egg, but the pudding doesn't necessarily want to have egg clumps in it.  It's not terrible, but I'd prefer the flavor spread out more.  I never have golden raisins on hand, so I use the dark raisins.  You could also try any other number of dried fruits.  There may be other more impressive rice pudding recipes out there, but this one is my current favorite.  From allrecipes.com

• 3/4 cup uncooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes (or more). Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Peppermint Bark

What says Christmas more than candy canes and white chocolate?  These are super easy to make and such a treat to eat!  From Aggieland Mommy Cooks.

24 oz package white almond bark
1 package candy canes

1. Pick a day where you need to release stress. Pound the heck out of the candy canes.
2. Meanwhile melt the bark either in the microwave or a double boiler. Mix them together. Pour onto a wax paper lined cookie sheet. Chill until hardened. Break into pieces, eat!

Snowballs

Growing up, my mom's family used to exchange cookies... or was it just that they brought them to Grandma's house for the huge Christmas brunch we had there?  Whatever the case, there were two distinctive cookies I remember enjoying most.  I haven't actually approached my aunts as to which cookies they used to make, but this one is very familiar.  It may be slightly different from the recipe I remember as a child, but boy it is close!  LOVE IT!  Thanks Stephanie, for the nostalgia!

2 c all purpose flour
3/4 salt
1 c unsalted butter
1/2 c sugar
1 T vanilla extract
1 c finely chopped pecans
3/4 c sifted powdered sugar

1. Preheat oven to 325; butter 2 baking sheets. Onto a piece of wax paper, sift the flour and salt. In a medium-size bowl, with the mixer on high, cream the bitter and sugar until light and fluffy. Blend in vanilla.
2. Using wooden spoon, stir in the flour mixture, then the pecans. Dust your hands with a little powdered sugar and roll the dough into 1" balls. Place 2" apart on the baking sheets and bake 25 minutes or just until light brown.
3. Transfer to racks and cool for 15 minutes then roll in powdered sugar. Keep in airtight container for up to 2 weeks. Do not freeze.

Chocolate Crinkle Cookies

 These also made an appearance on last year's cookie tray.  They were really easy and super yummy.  A real treat!  These are from Disney's FamilyFun.com

3/4 cup butter, melted 

1/2 cup unsweetened cocoa powder 

1 cup sugar 

2 large eggs 

2 tsp. vanilla extract 

2 cups all-purpose flour 

1 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt 

1 6-oz. bag semisweet chocolate chips 

3/4 cup confectioners' sugar

 

1. In a large bowl, mix the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract.
2. In a medium-sized bowl, stir the flour, baking powder, baking soda and salt. Slowly mix in the wet ingredients, then stir in the chips. Refrigerate for 2 hours or overnight. 
3. Preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll in confectioners' sugar. Bake on an ungreased baking sheet for 12 minutes. 

Makes 25 to 35 cookies. 

Turtles

I'm not sure where these come from, but I remember making them when I was little with my mom.  It's a great treat the kids can make to give to teachers, or for themselves.  Super easy, decorative and yummy!!)

Small curly pretzels
hershey kiss
m & m's

Place hershey kiss on pretzel. Bake at 275 for 1-2 minutes - just until kiss is soft.
Place m&m on top and gently push down unto kiss to secure it.

Turtle Candy (from Emily in KY)

These are a huge hit in our house.  It's my husband's favorite homemade sweet.  I made them last year for Christmas cookie trays and everyone loved them!  They are super easy to make, too!  Enjoy!

1 sleeve Saltine or Zesta soda crackers
1 to 1.25 stick butter or margarine
1/2 - 3/4 C sugar depending on coverage (or amount of butter used)
12 oz mini chocolate chips
12 oz Heath Toffee bits

1. Preheat oven to 350.
2. Line cookie sheet with foil (must have raised sides)
3. Place crackers salt side up in single layer on foil.
4. Melt stick of butter and sugar, bring to a boil
5. Pour over crackers, while trying to cover all of the crackers.
6. Bake at 350 for 10 min.
7. Quickly add chocolate and spread evenly.
8. Add toffee. Pat down into chocolate.
9. Refrigerate for 2-3 hours.
10. Brake into desired pieces.
11. Store in fridge or air tight at room temperature.