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!
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!)
- 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
Preheat oven to 400 degrees (F)
Line a baking sheet with foil.
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.
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.
Immediately pour over the saltine crackers and using a spatula, make sure all the crackers are covered with the mixture.
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.
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.
Sprinkle the toffee pieces over the top of the melted chocolate.
Cool to room temperature for 30 minutes then place in the refrigerator for 30 - 60 minutes, or until the chocolate is firm.
Remove the Christmas Crack from the pan and break into pieces. Store in an airtight container for up to two weeks.
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I was provided an advance copy with the hopes I would review. All thoughts and opinions are my own.