Monthly Archives: December 2018

Jell-O in a Can

 

 

ONE TASTE TOO MANY is the first book in the brand new Sarah Blair Mystery series by Debra H. Goldstein. Protagonist, Sarah Blair, gets pulled into investigating her nasty ex-husband’s murder when her twin sister, Emily, becomes the number one suspect. As Sarah starts asking questions, she finds that her ex-husband’s girlfriend, Jane, seems to have her finger in a lot of things… including claiming ownership of Sarah’s cat, Rah-Rah. I loved Sarah’s sweet relationship with Rah-Rah and her ongoing conversation with the Siamese. It shows additional insight into Sarah’s personality. I was intrigued with the author placing the setting and several scenes at a Food Expo, where Emily, as a talented sous-chef, has to both demonstrate how to prepare dishes and participate in a competition. Sarah, on the other hand, is not a cook… at all. Entertainment is provided when Sarah has to step in for Emily and provide a food demonstration, despite her lack of cooking abilities. It highlights their close relationship with each other and I enjoyed how they support each other no matter what.

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The author weaves several subplots into the central murder mystery, providing lots of twists and turns with many suspects. I had a bit of trouble following how it all interrelated at times but in the end, the threads wrapped up together in a satisfying conclusion. There are also lots of characters introduced in this first book but I think it could be providing set up for future installments. Overall ONE TASTE TO MANY is a good start to a new series. I look forward to seeing what mysteries find Sarah and Rah-Rah in future installments.

Since Sarah isn’t a cook at all, when she’s put in the spotlight to demonstrate a dish at the Food Expo, she turns to a convenience product standby and creates Jell-O in a Can. This classic recipe from the 1950’s was a hit with the less-than-adept cooks attending her demonstration. I’ll admit I haven’t prepared Jell-O in years but found that my granddaughter was enthralled with it. From the sweet, jiggling treat to the juicy pineapple… is it a dessert or a salad? We finally decided it’s good for both! I garnished with maraschino cherries for a festive look, but you can always add them (or any other fruit) to the can before you pour in the liquid Jell-O. Either way, sometimes it’s fun to revisit classic, old-time recipes!

 

 

It’s fun to revisit classic, old-time recipes and Jell-O in a Can is a delicious and super easy way and can be served as either a dessert or a fruit salad! Recipe shared with permission granted by Debra H. Goldstein, author of ONE TASTE TOO MANY.

 

 

Amazon Synopsis

For culinary challenged Sarah Blair, there’s only one thing scarier than cooking from scratch—murder!
 
Married at eighteen, divorced at twenty‑eight, Sarah Blair reluctantly swaps her luxury lifestyle for a cramped studio apartment and a law firm receptionist job in the tired hometown she never left. With nothing much to show for the last decade but her feisty Siamese cat, RahRah, and some clumsy domestic skills, she’s the polar opposite of her bubbly twin, Emily—an ambitious chef determined to take her culinary ambitions to the top at a local gourmet restaurant . . .
 
Sarah knew starting over would be messy. But things fall apart completely when her ex drops dead, seemingly poisoned by Emily’s award-winning rhubarb crisp. Now, with RahRah wanted by the woman who broke up her marriage and Emily wanted by the police for murder, Sarah needs to figure out the right recipe to crack the case before time runs out. Unfortunately, for a gal whose idea of good china is floral paper plates, catching the real killer and living to tell about it could mean facing a fate worse than death—being in the kitchen!

 

 

 

 

A special thanks to Deborah H. Goldstein for providing THREE copies of ONE TASTE TOO MANY for three lucky winners! Contest ends December 16, 2018 at 11:59 pm and is limited to U.S. residents. Please use the Rafflecopter box located below the recipe to enter. The contest is administered by Great Escapes Virtual Book Tours and the winner will be announced on this page as well as notified by email (so check your spam folder!)

 

 

 

 

 

It’s fun to revisit classic, old-time recipes and Jell-O in a Can is a delicious and super easy way and can be served as either a dessert or a fruit salad! Recipe shared with permission granted by Debra H. Goldstein, author of ONE TASTE TOO MANY.

Print
Jell-O in a Can

In the 1950's, Jell-O and Dole Pineapple joined forces to create the Jell-O in the Pineapple Can recipe. 

Ingredients
  • 1 20-ounce can of sliced pineapple*
  • 1 3-ounce package of Jell-O gelatin, any flavor choice
  • 1 cup boiling water
  • Optional: 1 banana or other type of fruit
Instructions

  1. Open the can and pour off the pineapple juice but leave the pineapple in the can.

  2. Dissolve the Jell-O in boiling water and permit it to cool slightly before pouring the Jell-O and water mixture into the can, over the pineapple. If desired, place the banana or other fruit in the center of the rings of pineapple.

  3. Chill until set.

  4. To serve, run a knife around the inside of the can and tip it out. (Before rimmed flip-top cans, one pushed the jelled mixture through and out, using the bottom of the can.)

  5. Slice between the pineapple rings and serve.

Tip

  1. *Be careful if using a pull-top can because the can's lip won't allow the Jell-O and pineapple to slip out as smoothly as from cans which can only be opened with can openers.

It’s fun to revisit classic, old-time recipes and Jell-O in a Can is a delicious and super easy way and can be served as either a dessert or a fruit salad! Recipe shared with permission granted by Debra H. Goldstein, author of ONE TASTE TOO MANY.

 

 

 

 

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It’s fun to revisit classic, old-time recipes and Jell-O in a Can is a delicious and super easy way and can be served as either a dessert or a fruit salad! Recipe shared with permission granted by Debra H. Goldstein, author of ONE TASTE TOO MANY.

 

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

 

 

TOUR PARTICIPANTS

December 3 – Book Babble – REVIEW
December 3 – Babs Book Bistro – SPOTLIGHT
December 4 – Mallory Heart’s Cozies – REVIEW, GUEST POST  
December 5 – The Pulp and Mystery Shelf – CHARACTER GUEST POST
December 6 – Sneaky the Library Cat’s Blog – CHARACTER INTERVIEW
December 6 – My Reading Journeys – REVIEW
December 7 – Christa Reads and Writes – REVIEW
December 7 – Celticlady’s Reviews – SPOTLIGHT
December 8 – A Blue Million Books – AUTHOR INTERVIEW
December 8 – Here’s How It Happened – SPOTLIGHT
December 9 – Cozy Up With Kathy – REVIEW, AUTHOR INTERVIEW
December 9 – Mystery Thrillers and Romantic Suspense Reviews – SPOTLIGHT
December 10 – StoreyBook Reviews – REVIEW
December 10 – Readeropolis – SPOTLIGHT
December 11 – Brooke Blogs – SPOTLIGHT
December 11 –A Wytch’s Book Review Blog – CHARACTER GUEST POST
December 12 – Moonlight Rendezvous – REVIEW, GUEST POST
December 12 – Escape With Dollycas Into A Good Book – REVIEW, GUEST POST 
December 13 – MJB Reviewers – REVIEW, AUTHOR INTERVIEW
December 13 – A Holland Reads – SPOTLIGHT
December 14 – The Avid Reader – REVIEW
December 14 – Cinnamon, Sugar and a Little Bit of Murder – REVIEW, RECIPE
December 15 – Cassidy’s Bookshelves – REVIEW
December 15 – Socrates’ Book Reviews – REVIEW
December 16 – Melina’s Book Blog – REVIEW
December 16 – Bibliophile Reviews – REVIEW, GUEST POST

 

I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

 

 

It’s fun to revisit classic, old-time recipes and Jell-O in a Can is a delicious and super easy way and can be served as either a dessert or a fruit salad! Recipe shared with permission granted by Debra H. Goldstein, author of ONE TASTE TOO MANY.

 

Bertie Sparks’s Proper English Scones

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GAME OF SCONES is the first book in the brand new Sugar & Spice Mystery series by Mary Lee Ashford! The premise of Sugar & Spice is cleverly based on the names of the protagonist, Rosetta Sugarbaker Calloway, aka Sugar, and her friend, Dixie Spicer, aka Spice. Together they own Sugar and Spice Publishing Company, which publishes community cookbooks for fundraisers in St. Ignatius, Iowa. I truly enjoyed the insight the author provides about the details of creating the cookbook for their first client, the St. Ignatius Founder Day Committee fundraiser. The mouthwatering descriptions of the dishes Spice tests for the cookbook will leave the reader drooling, along with some interesting regional dishes mention that had me running to Pinterest to find out exactly what it was.

Ms. Ashford has created some fun, well-developed characters for this new series. Sugar and Spice work well together and have great interaction. I like the potential for romantic developments between Spice and the local sheriff (although something happened between them long ago that has caused a riff). And the handsome food photographer might just be interested in Sugar. The action starts right off the bat with a huge dispute between two elderly committee members, almost a cat fight, over whose scone recipe will be included in the cookbook. After Sugar finds one of the women murdered and Spice’s aunt is considered a suspect, they decide to start asking questions to get to the bottom of the mystery. There are plenty of suspects to keep the reader guessing and as the two women sift through the clues, the stakes turn even higher when their fledgling business is vandalized. The exciting reveal has some twists and turns that I didn’t see coming and I look forward to future installments in this delicious new series!

So many yummy dishes are described as Spice tests the recipes and styles them for the photographer. Ms. Ashford has a delicious way of helping the reader practically see, smell, and taste the dishes prepared. Fortunately, she includes a few recipes at the back of the book, including Spice’s aunt’s recipe for Bertie Sparks’s Proper English Scones. Buttery and rich, the addition of dried fruit brings some sweetness to each bite… but you’ll still want to slather the scones with creamy butter and some jam for an authentic taste. These Proper English Scones are a welcome addition to any breakfast, brunch, or tea time! I had the chance to share some of these scones with one of my elderly neighbors and she said she felt like she was back eating breakfast with her British mother… they were exactly like her mother made when she was young. I was touched that I could bring back such wonderful memories in a delicious way!  

 

Bertie Sparks’s Proper English Scones are Buttery and rich, and with the addition of dried fruit there's sweetness to each bite. Recipe shared with permission granted by Mary Lee Ashford, author of GAME OF SCONES. For the full recipe please visit: https://cinnamonsugarandalittlebitofmurder.com

 

Amazon Synopsis

As co-owner of Sugar and Spice Cookbooks, Sugar Calloway has seen simple confections bring friends together and spark fiery feuds. Except this time, the recipe truly is to die for . . .  
After losing her job as food editor at a glossy magazine, Rosetta Sugarbaker Calloway—aka “Sugar” to friends—isn’t sweet on accepting defeat and crawling back to her gossipy southern hometown. So when she has an opportunity to launch a community cookbook business with blue-ribbon baker Dixie Spicer in peaceful St. Ignatius, Iowa, she jumps at the chance to start over from scratch . . .  

But as Sugar assembles recipes for the local centennial celebration, it’s not long before she’s up to her oven mitts in explosive threats, too-hot-to-handle scandals, and a dead body belonging to the moody matriarch of the town’s first family. With suspicions running wild, Sugar and Spice must solve the murder before someone innocent takes the heat—and the real culprit gathers enough ingredients to strike again . . .
 

 

 

A special thanks to Mary Lee Ashford for providing a winner with an e-book copy of GAME OF SCONES. Contest ends Sunday, December 16, 2018 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!) 

 

 

 

 

Bertie Sparks’s Proper English Scones are Buttery and rich, and with the addition of dried fruit there's sweetness to each bite. Recipe shared with permission granted by Mary Lee Ashford, author of GAME OF SCONES. For the full recipe please visit: https://cinnamonsugarandalittlebitofmurder.com

Print
Bertie Sparks's Proper English Scones
Ingredients
  • 2 cups + 13 tablespoons self-rising flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoons caster or regular sugar
  • 3 ounces butter, cubed
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • Squeeze of lemon juice
  • 1 egg, beaten to glaze
  • 1 cup raisins or craisins, or dried fruit of your choice
Instructions

  1. Preheat your oven to 425 degrees (F). Bertie recommends also preheating your baking tray. 

  2. In a mixing bowl, add the sifted flour, salt, baking powder, and combine.

  3. Add the butter and rub in with your fingers until the mixture looks like fine crumbs.

  4. Using a knife, stir in the sugar.

  5. Put the milk into a cup and heat in the microwave for 30 seconds. Add the vanilla and lemon juice, then set aside for 2 minutes.

  6. Make a well in the dry mix, then add the liquid and combine it quickly with a knife. Dust some flour onto the work surface and place the dough on the surface.  *Add the 1 cup of raisins, or craisins, or dried fruit, shake some more flour on the dough and your hands then fold the dough over a few times until it's slightly smoother and the fruit is incorporated. Gently pat it into a round about 1-1/2 inches deep.

  7. Take a 2-inch cutter and dip it into some flour. Cut into the dough, then repeat until you have four scones. Then press what's left of the dough back into a round to cut out another four. Try not to over work the dough; be light with your hands when reshaping.

  8. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

  9. Bake for 10 minutes until risen and golden on the top.

Cinnamon & Sugar's Note

  1. *I mixed the fruit in with the flour when I added the sugar with good results. Either way should work just fine. 

Bertie Sparks’s Proper English Scones are Buttery and rich, and with the addition of dried fruit there's sweetness to each bite. Recipe shared with permission granted by Mary Lee Ashford, author of GAME OF SCONES. For the full recipe please visit: https://cinnamonsugarandalittlebitofmurder.com

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

 

 

Pin to Pinterest:

Bertie Sparks’s Proper English Scones are Buttery and rich, and with the addition of dried fruit there's sweetness to each bite. Recipe shared with permission granted by Mary Lee Ashford, author of GAME OF SCONES. For the full recipe please visit: https://cinnamonsugarandalittlebitofmurder.com

 

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

 

Bertie Sparks’s Proper English Scones are Buttery and rich, and with the addition of dried fruit there's sweetness to each bite. Recipe shared with permission granted by Mary Lee Ashford, author of GAME OF SCONES. For the full recipe please visit: https://cinnamonsugarandalittlebitofmurder.com

 

 

 

Church Basement Funeral Bars

 

 

I am excited to be participating in the Great Escapes Virtual Book tour for EGGS ON ICE, the eighth book in the Cackleberry Club Mysteries by Laura Childs! This newest release brings A Christmas Carol to life on the pages. Protagonist, Suzanne, and her best friend, Toni, volunteer behind the scenes for the community production. They get caught up investigating when Scrooge is murdered by the Ghost of Christmas Future right in front of their eyes during dress rehearsal. I thought it was a very unique and clever setup for the murder and added a certain mystic to the scene. It just so happens that Scrooge is played by the town’s miserly scrooge and as they investigate, find even more people who weren’t all that unhappy with his death. I enjoyed the imagery and colorful descriptions the author provides in introducing the characters, which accurately captures their personalities. It makes the people in the story memorable.

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The interaction between Suzanne and her best friend, Toni, provides great interaction and opportunities for one-liners which had me chuckling. I found it heartwarming that Suzanne not only volunteers for various community projects, but also takes in rescue horses to foster until she finds people to give them forever homes. Her caring personality is exhibited over and over again, even when having to deal with Toni’s trying ex-husband, who is short a brick or two but is arrogant enough to think he’s got the full stack.

I also appreciate that Ms. Childs starts her books off quickly with a crime, which moves the story along instead of dragging down the pace with too much backstory and set up. Even if you haven’t read any previous books in this series, this is easily read as a standalone. While there isn’t a ton of action in the investigation (Suzanne has a business to run and she devotes herself to it) there is a heart-pounding conclusion to wrap the story up, and had me sitting on the edge of my seat.

Suzanne owns the Cackleberry Club Café and serves so many delicious dishes. She also provides catering on occasion and one of her clients requests she make Church Basement Funeral Bars for the victim’s wake. Layers of graham cracker crumbs, coconut, dates, cherries, pineapple, and pecans mix up in a jiffy and create a sweet, chewy treat! They also received very high praise from my taste testers… several times, which I think was a hint. I will definitely make these again… they’re perfect for any gathering be it fun or a somber event or just to spoil the special people in my life!

 

Layers of graham cracker crumbs, coconut, dates, cherries, pineapple, pecans, and sweetened condensed milk mix up in a jiffy to create sweet, chewy Church Basement Funeral Bars!

 

Amazon Synopsis

Some say that casting crusty attorney Allen Sharpe as Scrooge in the Kindred Players production of “A Christmas Carol” is just playing to type. He’s not the most beloved man in town. In fact, you’d have a dickens of a time finding someone who liked him. Still it’s a shock when the Ghost of Christmas Past stabs him during the first rehearsal. Suzanne, co-owner of the Cackleberry Club café, Kindred’s favorite combination diner, craft store and bookshop, chases the murderer out of the building but loses him in the alley. 

As the days pass the list of suspects grows longer. Is it the disgruntled partner? The former secretary whom Sharpe sexually harrassed? Or is it fellow owner of the Cackleberry Club, Toni’s almost ex-husband, Junior? The women of the Cackleberry Club are determined to find the killer before he can add another victim to his Christmas list.

 

 

 

A special thanks to Laura Childs for providing TWO hardcover copies of EGGS ON ICE for two lucky winners! Contest ends December 16, 2018 at 11:59 pm and is limited to U.S. residents. Please use the Rafflecopter box located below the recipe to enter. The contest is administered by Great Escapes Virtual Book Tours and the winner will be announced on this page as well as notified by email (so check your spam folder!)

 

 

 

 

Layers of graham cracker crumbs, coconut, dates, cherries, pineapple, pecans, and sweetened condensed milk mix up in a jiffy to create sweet, chewy Church Basement Funeral Bars!

Print
Church Basement Funeral Bars
Ingredients
  • 1/3 cup melted butter
  • 1-1/2 cups crushed graham crackers
  • 1 cup coconut flakes
  • 1 cup dates, chopped
  • 1 cup candied cherries, chopped
  • 1 cup candied pineapple, chopped
  • 1 cup pecans
  • 1 can sweetened condensed milk
Instructions

  1. Preheat oven to 325 degrees (F).

  2. In a bowl, combine melted butter with graham cracker crumbs. Pat crumb mixture into a 9" x 13" pan.

  3. Press each ingredient, in a single layer, on top of the crumbs, starting with the coconut flakes, then adding the dates, cherries, pineapple, and pecans.

  4. Cover the entire dessert with the sweetened condensed milk.

  5. Bake for 20 minutes. Cool completely and cut into 15 to 18 bars. 

Cinnamon & Sugar's Note

  1. My family is not a fan of candied fruit so I substituted dried cherries and dried pineapple. The candied cherries would make the dish more festive looking though. 

Layers of graham cracker crumbs, coconut, dates, cherries, pineapple, pecans, and sweetened condensed milk mix up in a jiffy to create sweet, chewy Church Basement Funeral Bars!

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

Pin to Pinterest:

Layers of graham cracker crumbs, coconut, dates, cherries, pineapple, pecans, and sweetened condensed milk mix up in a jiffy to create sweet, chewy Church Basement Funeral Bars!

 

 

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

 

 

TOUR PARTICIPANTS

December 3 – Books a Plenty Book Reviews – REVIEW
December 3 – StoreyBook Reviews – GUEST POST
December 3 – The Power of Words – REVIEW
December 4 – Valerie’s Musings – REVIEW
December 4 – Escape With Dollycas Into A Good Book – REVIEW
December 5 – Carla Loves To Read – REVIEW
December 5 – Mallory Heart’s Cozies – REVIEW
December 6 – A Wytch’s Book Review Blog – REVIEW
December 6 – Devilishly Delicious Book Reviews – SPOTLIGHT
December 7 – Cinnamon, Sugar and a Little Bit of Murder – REVIEW
December 7 – MJB Reviews – SPOTLIGHT
December 8 – The Pulp and Mystery Shelf – SPOTLIGHT|
December 8 – The Avid Reader – REVIEW
December 9 – Babs Book Bistro – SPOTLIGHT
December 10 – Community Bookstop – REVIEW
December 10 – My Journey Back – REVIEW
December 11 – Socrates’ Book Reviews – SPOTLIGHT
December 11 – A Holland Reads – REVIEW
December 12 – The Cozy Pages – REVIEW
December 12 – Brooke Blogs – GUEST POST
December 13 – Ruff Drafts – SPOTLIGHT
December 13 – Cozy Up With Kathy – REVIEW
December 14 – Celticlady’s Reviews – SPOTLIGHT
December 14 – A Chick Who Reads – REVIEW
December 15 – Paranormal and Romantic Suspense Reviews – SPOTLIGHT
December 15 – Laura’s Interests – REVIEW
December 16 – Melina’s Book Blog – REVIEW

 

Layers of graham cracker crumbs, coconut, dates, cherries, pineapple, pecans, and sweetened condensed milk mix up in a jiffy to create sweet, chewy Church Basement Funeral Bars!

 

I was provided an advance copy via Netgalley with the hopes I would review. 

Christmas Crack

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NUTCRACKER SWEETS AT MOONGLOW, the fourth book in the Moonglow Christmas novella series by Deborah Garner, is a delectable holiday story! While it’s not a mystery, it is a cozy read that imbues the reader with Christmas spirit. I was immediately drawn to the book by the cover… it’s probably one of my favorite holiday covers because I so enjoy the story of the Nutcracker. I greatly appreciate the bits of history surrounding this famous ballet that the author weaves into the tale. Once I started reading the book, I loved it even more because of the special way the Nutcracker ballet was woven in. I’ve been taking my granddaughter to see the Nutcracker ballet every December for 12 years now. No matter how hectic the season may be, we each make a huge effort to schedule the date months in advance so we don’t miss out. The ballet not only brings us the seasonal story but reaffirms that this is our special time together, not only creating a tradition but reliving our past experiences together. Ms. Garner so eloquently has the protagonist say in the book, “Memories are part of the magic of holidays.” And that is so very true. I look forward to reading the Moonglow Christmas stories each and every holiday because they are such a sweet way to get into the spirit of the season!

And speaking of sweets, there are the recipes at the back of the book… oh my, so many mouthwatering recipes! Timberton Hotel, the setting where the protagonist, Mist, works, hosts an annual Cookie Exchange party. I love how Ms. Garner weaves in several of the recipes that her fans provide for the book, including yours truly. My recipe for Christmas Crack is included and I’m happy to share it with you. Part candy, part cookie, and oh so addicting! The crispy saltine cracker base (different, I know!) provides a canvas for an easy toffee candy sauce. Then a layer of chocolate coats the toffee and lastly toffee candy pieces garnish the top for additional flavor and crunch. This has become an annual treat and one that has everyone asking for the recipe! From my family to yours, wishing you a sweet and merry Christmas!

 

Christmas Crack is part candy, part cookie, starting with a crispy saltine cracker base layered with a toffee sauce, chocolate and toffee candy pieces.

 

Amazon Synopsis

The small Montana town of Timberton tends to bring magic to the holidays, especially for guests of the local hotel. Resident artist and chef Mist has a way of touching people’s lives with exquisite cuisine, imaginative art, and her own ethereal nature.

When a nearby theatre burns down just before Christmas, cast members of The Nutcracker arrive at the Timberton Hotel with only a sliver of holiday joy. Camaraderie, compassion, and shared inspiration combine to help at least one hidden dream come true. As with every Christmas season in Timberton, this year’s guests will face the New Year with a renewed sense of hope.

 

 

 

 

A special thanks to Deborah Garner for providing a winner with their choice of print or an e-book copy of NUTCRACKER SWEETS AT MOONGLOW. Contest ends Sunday, December 9, 2018 at 11:59 pm PST and print is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!) 

 

 

 

 

 

 

 

Christmas Crack is part candy, part cookie, starting with a crispy saltine cracker base layered with a toffee sauce, chocolate and toffee candy pieces.

Print
Christmas Crack
Ingredients
  • 1-1/4 sleeves saltine crackers (about 50 crackers)
  • 1 cup butter
  • 1 cup brown sugar
  • 1 (12-ounce) package chocolate chips (milk, semi-sweet, or dark)
  • 1 (8-ounce) package toffee pieces
Instructions

  1. Preheat oven to 400 degrees (F)

  2. Line a baking sheet with foil.

  3. Lay the saltine crackers on the baking sheet, arranging so no space remains between the crackers. It's okay to break the crackers into pieces to fit as needed.

  4. Melt the butter in a medium-sized saucepan over medium heat then add the sugar and stir until it dissolves. Bring to a boil then reduce the heat to medium-low and boil for 4 minutes. 

  5. Immediately pour over the saltine crackers and using a spatula, make sure all the crackers are covered with the mixture. 

  6. Bake for 7 - 9 minutes, or until bubbly. Remove from the oven and sprinkle the chocolate chips over the top and return to the oven for 1 minute.

  7. Remove from the oven and using a spatula, spread the chocolate over the tops of the crackers. Make sure the chocolate covers the entire surface.

  8. Sprinkle the toffee pieces over the top of the melted chocolate.

  9. Cool to room temperature for 30 minutes then place in the refrigerator for 30 - 60 minutes, or until the chocolate is firm.

  10. Remove the Christmas Crack from the pan and break into pieces. Store in an airtight container for up to two weeks. 

Christmas Crack is part candy, part cookie, starting with a crispy saltine cracker base layered with a toffee sauce, chocolate and toffee candy pieces.

 

 

 

 

 

a Rafflecopter giveaway

 

 

 

Pin to Pinterest:

Christmas Crack is part candy, part cookie, starting with a crispy saltine cracker base layered with a toffee sauce, chocolate and toffee candy pieces.

 

 

 

 

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.

 

Christmas Crack is part candy, part cookie, starting with a crispy saltine cracker base layered with a toffee sauce, chocolate and toffee candy pieces.