Another for your platter
For those making p;atters, here is one more:
Peppermint Brickle
40 saltine crackers
1 cup sugar
1 cup butter
2 cups crushed peppermints
(this season, Andes makes a prepacked white chocolate and peppermint that works)
Arrange saltines on prepared baking pan (I used a little Pam spray for easy cleanup).
Place sugar and butter in pan on stove. Cook at medium heat until it comes to a boil. Boil for three minutes. Pour over saltines. Place in a 325 degree oven (preheated) and bake for five minutes and remove. Sprinkle peppermints over top. (You may use chocolate or any other flavored baking chips or morsels--just spread them around after melting. If humid, return to fridge for about five minutes to firm them up for separating.)
Easy--great tasting!!!
COMING LATER (OR TOMORROW) CHOCOLATE COVERED CHERRY COOKIES!!
Peppermint Brickle
40 saltine crackers
1 cup sugar
1 cup butter
2 cups crushed peppermints
(this season, Andes makes a prepacked white chocolate and peppermint that works)
Arrange saltines on prepared baking pan (I used a little Pam spray for easy cleanup).
Place sugar and butter in pan on stove. Cook at medium heat until it comes to a boil. Boil for three minutes. Pour over saltines. Place in a 325 degree oven (preheated) and bake for five minutes and remove. Sprinkle peppermints over top. (You may use chocolate or any other flavored baking chips or morsels--just spread them around after melting. If humid, return to fridge for about five minutes to firm them up for separating.)
Easy--great tasting!!!
COMING LATER (OR TOMORROW) CHOCOLATE COVERED CHERRY COOKIES!!
posted by Memories for a Lifetime at
5:25 AM
2 Comments:
Keep 'em coming!! hey can you think of a substitute for the dried cranberries?
By
Anonymous, at 9:54 AM
good seeing you tonight Pat! Hey-were'nt we supposed to go to Dairy Queen after church? Maybe next Wednesday night? Also, where did we leave the conversation about the catalogues? You can come by. I just may look as frightening as my house! You have been fore warned!
By
Anonymous, at 11:05 PM
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