I have one more trick up my sugar dusted, butter stained sleeve.
You are sweet. You know you are. You are creative too, so take this basic formula and run off and play.
That is right, one more cookie recipe. Just for you. That is it for the year. I promise.
I am trying to squeeze in (to my jeans) a few treats, including these nibbles, for our lovely friends who will be sending off 2010 off in style with us.
Old school. It is coming back.
Like tater tot casserole.
Ok not so much.
Like most recipes that fit in the nostalgic bin, they are fast, cheap and the ingredients are usually on hand. Well, that is not nostalgic.
These are good. Like nibble on the "crumbs" when people are not looking good. I promise.
First tear open a a package of graham crackers and eat a couple squares.
This is important. Take note.
Graham crackers are best when the package is first open.
Then line a cookie sheet with the rest. Don't get gray hairs over the fact that it isn't evenly covered.
Over medium heat, mix one cup butter with one cup brown sugar. They are equals. Butter and sugar get along well and will get all nice and bubbly.
Spready - spread - spread.
Toss it in the oven at 350. 10 minutes. Bubbly. Molten hot lava.
In just a few minutes, the chocolate will be spreadable. Scmear the chocolate. Lick the spatula. It is easy I tell you.
Get creative while the chocolate is still warm. Smashed candy canes, chopped nuts...
Nibble - nibble......
Graham Cracker Cookie Bars
Adapted from The Tasty Kitchen
- 1 package (10 To 12 Pieces In A Package) Graham Crackers
- 1 cup Butter
- 1 cup Brown Sugar
- 1 cup Chocolate Chips
- ½ cups Slivered Or Sliced Almonds
Mix butter and brown sugar in a pan to boil. Stir for 5 minutes while boiling on low.
Spread the butter/sugar mixture over the crackers and bake at 350 degrees for 7-10 minutes. Sprinkle with chocolate chips and spread over carmel when it comes out of the oven, top with nuts or anything you desire. Cool for 10-20 minutes in the fridge.
Break into pieces.