Friday, December 21, 2012

Cookies and candy galore--oh my!

by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett

I know this is supposed to be a cookie exchange, but this is one holiday recipe I make sure to make every year ... and it goes over really, really well and is incredibly easy to make. The difficult part is waiting an hour for the "candy" to firm up in the refrigerator.


Simply Crackers Candy
One “sleeve” of saltine crackers (about 35)
2 sticks butter (1 cup)
1 cup brown sugar
1  11.5 ounce package of chocolate chips*
3/4 cups chopped walnuts* (optional)

Line a baking tray with foil and cover with saltine crackers. Boil butter and brown sugar for 3 minutes until frothy. Pour over the crackers.

Bake at 400° for 5 minutes. The butter/sugar mixture will bubble. Remove from the oven and sprinkle with chocolate chips. Let set for five minutes. Spread chocolate with spatula, and sprinkle with nuts. (Gently press the nuts into the
chocolate.) Refrigerate at least 1 hour; break into pieces. (Refrigerate the leftovers . . . if there are any.)

*I use milk chocolate chips, but you can vary the recipe with semi-sweet chocolate and even peanut butter-flavored chips.

Still want that cookie recipe?  Here's a great one for cut-out cookies.

2/3 cup sugar
1 tsp. vanilla extract*
2/3 cup Crisco shortening
2 slightly beaten eggs
2 1/2 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder

Mix all ingredients together until it forms a ball. Place dough in plastic bag or covered bowl. Refrigerate for four hours or overnight.

Preheat oven to 350F.

On floured board roll out to about 1/4 inch thickness. Cut out shapes with cookie cutters of your choice. Bake at 350 for 8-10 minutes until the edges just start to brown. When completely cool, frost. If you wish to add colored sugars, do so before you bake the dough.

(This recipe doubles well.)

*You can substitute the vanilla extract or any flavor you enjoy (almond, anise, orange, lemon, etc.)
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2 comments:

  1. I love chocolate! this recipe looks very good!

    Happy Holidays!

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  2. I make a version of this every year and it's always one of the most requested. Instead of saltines, try using Graham crackers. They are especially good when you use brown sugar. Another version is to use Club crackers as they work well too.

    ReplyDelete