Plenty Sweet Life

Grandma's Recipes One By One!

Butterscotch Cookies

The recipe for today is for Butter Scotch Cookies and comes from one of Grandma’s sisters. This is a nice recipe that you can have ready in your freezer, and whenever you need a little treat or company stops by, all you have to do is cut the frozen cookies and bake! I love that! This is a photo is of Grandma and Grandpa (on the left) with this particular sister and her husband. They might not be married at this point – they might have still been dating. I can see the sisters using a recipe like this when visiting back and forth – which they did a lot both back then and throughout their lives.

They look awfully young in this photo, and pretty dressed up. Maybe this was on a Sunday afternoon and the boys had come to call. I bet they were offered some kind of sweet treat with afternoon coffee to let them know that these girls could BAKE! These boys knew what they were doing – they knew these girls were “keepers”!

This is a great make-ahead recipe!

Here is the recipe as I made it:

Butter Scotch Cookies

Mix all together:

1 scant cup butter (I used a whole cup)

2 cups brown sugar

2 eggs

1 teaspoon vanilla

4 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 cup chopped nuts (I used pecans)

Form in roll and bake the next morning (I formed two rolls so I could put one into the freezer for another time).

There wasn’t a time and temperature on this one, so I baked the cookies at 350 degrees for 10-12 minutes.

I love that I can use my mixer. The sisters didn’t have this to use back in the day.

I tried to make two even rolls.

I wrapped each roll in parchment paper and then wrapped them in plastic wrap. Into the refrigerator overnight.

It’s very easy to cut the cookies. I tried to keep them sliced evenly – about 1/4″ thick. The other roll of dough went into the freezer for another day.

You can see before and after baking – easy peasy! I did add a little sparkle by sprinkling some coarse sanding sugar on top of the cookies.

They’re so pretty, and just in time for afternoon coffee.

This recipe is right up Grandma’s alley – easy and delicious! While they WERE delicious, we didn’t necessarily get a butterscotch flavor from them, other than being made with just brown sugar. Being able to make them ahead and have them ready to go in the freezer is always a good thing. It’s just so handy! Have a few batches of these easy to bake Butter Scotch Cookies ready to go for your fall entertaining and your guests will be glad you did!

 

 

 

 

Advertisements
3 Comments »

The Easiest S’mores Pie Ever!

The other day I was thinking about how “s’mores crazy” everyone is these days, and I came up with this recipe for The Easiest S’mores Pie Ever! This recipe would be right up Grandma’s alley – if she liked s’mores – and I have no doubt that she would. It is seriously, ridiculously easy! I’m sure that someone has thought of this already, but I really like how easy this is. This is the last weekend (not technically, but school starts here on Tuesday) of summer, and we should really just keep on acting like it still IS summer until the leaves are falling off the trees. We get cold weather soon enough here in Minnesota, and we like to enjoy summer for as long as we possibly can. I say we make this last weekend a doozy and go crazy with this S’mores Pie! It’s so easy, you still have time to make this before and/or during the weekend.

Here is the recipe as I made it:

S’mores Pie

Mix together:

1 box of instant chocolate pudding

1 1/2 cups milk

Spread pudding on:

1 store-bought (gasp!) graham cracker pie crust – yes, you can use a store-bought crust only because it’s easier, but you can make your own and here is a great recipe for one!

Top with:

mini-marshmallows – as many as you can fit on top of the pie in a single layer

Put pie under broiler to brown marshmallows, or use a torch to do it.

Serve when the marshmallows are warm – you can wait, but the marshmallows cut easier while they’re warm.

Done.

I had graham crackers in the house so I just made one using this recipe instead of running to the store to buy one. I said this was the easiest, so just do whichever is easiest for you.

Next, in goes the pudding. So easy. You can also make the pudding from scratch, if you feel so inclined. This is a great recipe. It makes double what you need for a pie, so cut the recipe in half and use only 1 1/2 cups of milk to make the pudding.

Now put on the layer of marshmallows. Incredibly easy. Technically, you could also make these from scratch using this recipe. That would be delicious, but more time consuming and not as easy.

Into the oven and the broiler to brown the tops of the marshmallows. Ridiculously easy. If you have one of those fancy, schmancy kitchen torches, you could use that, but I think the oven is easier.

There you have it. Wow – this pie is so easy and SO GOOD!!! That bite of browned marshmallow with the chocolate and graham cracker – oh my – it is just too much! I think that if you have a store-bought crust, the total time to make this pie would be approximately 10 minutes. It took me a bit longer since I made the crust from scratch, I feel that a homemade graham cracker crust is just as easy and so much tastier. I think this is a delicious way to extend summer just a little bit longer. Make The Easiest S’mores Pie Ever and have a doozy of a weekend!

 

 

 

 

 

Leave a comment »

Baked Alaska

Today’s recipe for Baked Alaska is very impressive, very easy to do, and VERY delicious! There are many thoughts on where it started, but most people agree that it was first made to commemorate the new state of Alaska. I first tried this in high school, and couldn’t believe how easy and fun it was to do. I had a group of friends who didn’t go to prom our senior year – I had them all over for dinner and made them a roast chicken with Baked Alaska for dessert instead.

Who knew that this little 3-year-old would grow up and teach herself things like how to make this fantastic dessert?!! I love my little shoes in this picture – always with the white anklets.

This photo was taken at Grandma and Grandpa’s farm, and until looking closer at it, I never knew that they had such beautiful wallpaper back then! Love it!

It’s hard to believe, but this incredibly impressive dessert is so incredibly easy to do. You can even make most of it ahead of time, even though it is a dessert that needs to be made at the last minute. Let’s get started and you’ll see. I know you’re going to want to try this!

Here is the recipe as I made it:

Baked Alaska

You will need:

1 layer of a layer cake (I used one that was left from another recipe)

1 half-gallon of ice cream (I know they’re not quite a full half-gallon anymore – just use as much as you want)

6-8 egg whites

1/2-1 cup sugar

1 teaspoon vanilla

Use a cake mix and bake using layer cake pans (you can also use a layer cake sized brownie for the bottom layer, or bake your cake layers from scratch).

Cool the cake so it’s ready to go, or you can freeze the cake layers for later use.

Find a bowl about the size of your cake layer and line it with plastic wrap.

Soften ice cream for 10 minutes or so and spoon the softened ice cream into the bowl lined with plastic wrap and smooth the top so it’s level (I used a regular (half gallon) sized container of ice cream – you can use more if you want to, but then add a couple of egg whites so you have enough to cover the whole thing).

Cover the top of the bowl with plastic wrap.

Put it back into the freezer.

When you’re ready to serve, make the meringue and then the rest is just all about assembly:

Preheat oven to 400 degrees.

Thaw the cake layer (if frozen) or just put the cake layer onto an oven safe plate.

Make your meringue:

Beat until frothy:

6-8 egg whites

1/4 teaspoon cream of tartar

Add gradually:

1/2-1 cup sugar (I used 1 cup and it was “plenty sweet”)

1 teaspoon vanilla

Beat until stiff peaks form.

Set aside.

Put bowl of hardened ice cream upside down on top of cake layer, putting a warm cloth on top of bowl if necessary to unmold.

Pull plastic wrap off of top of ice cream.

Now frost the top of ice cream AND cake with the meringue, making sure to cover everything and touch the meringue to the plate so that all the cake is covered (that’s how it stays insulated and the ice cream doesn’t melt).

Use your spatula to make peaks all over the “igloo”.

Put plate in oven for 3-5 minutes, watching closely so the peaks don’t get too dark.

Serve immediately, or let sit 10 minutes so the ice cream can soften slightly.

Here is the ice cream all ready to go back into the freezer.

It’s a good idea to have your egg whites at room temperature before whipping – they get fluffier.

When it’s time to assemble, put the cake onto an oven proof plate. Next – on goes the ice cream dome. Peel off the plastic wrap and don’t forget to center the ice cream on the cake. It doesn’t matter what the ice cream looks like because it’s going to be covered in the beautiful, billowy meringue.

Now it’s time to put on the meringue. Make sure you make pretty peaks all over the “igloo” before putting it into the oven.

Oh. My. Goodness. My family felt like it was a special occasion – and it wasn’t – just a Sunday night dinner (special enough for us parents!). Just look how beautiful it is!

I wish I would have warmed the knife in a glass of warm water before cutting so it would have been a smoother cut, but really, who cares? This IS a special cake for a special occasion. Just don’t tell anyone how easy it is to do! The cake is the perfect platform for the cold ice cream topped with the amazing, creamy, warm meringue. While this dessert incorporated white cake with caramel swirl ice cream, the possibilities are endless for the cake/ice cream combinations to try: chocolate cake with mint chocolate chip ice cream, white cake with strawberry ice cream, white cake with strawberry, chocolate, and vanilla ice cream, or even holiday combinations! It’s fun to see the different layers. Try Baked Alaska – it’s really so easy to do, and your friends and family will be VERY impressed!

 

 

1 Comment »

Lem-O-Nut Bars

Lem-O-Nut Bars is a weird name, I know, and this recipe looks like one of the really old ones as you can see by the fountain pen used to write it out. This one comes from one of Grandma’s sisters, and it’s so delicious, I could hardly believe it. It has all the usual and simple ingredients, but they come out so good and chewy, you can really taste the bit of lemon and lemon rind in them.

lem-o-nut-bars

lem-o-nut-bars-2

These are so good!

Here is the recipe as I made it:

Lem-O-Nut Bars

Mix:

2 cups flour, sifted

1/2 cup butter

1/4 cup packed brown sugar

Press into bottom of a greased 9″ x 13″ cake pan.

Bake at 350 degrees for 10 minutes.

Mix:

3 eggs, beaten

2 cups packed brown sugar

1/2 teaspoon salt

Stir in:

1 cup shredded coconut

1/2 cup raisins

1/2 cup chopped walnuts

2 Tablespoons lemon juice

1 teaspoon grated lemon rind

Spread over crust.

Bake at 350 degrees for 25 minutes.

Top will be lightly browned.

Cut into bars when cool.

dscn0177

The bottom crust partially bakes first.

dscn0181

Then on goes the topping.

dscn0183

It doesn’t look like much when it’s done, but man are these good!

dscn0186

These are thin, but packed with flavor.

dscn0192

Here is another treat just perfect for afternoon coffee or tea. Lem-O-Nut Bars are tasty and very quick and easy to make. Yes. Just perfect.

 

Leave a comment »

Churro Cupcakes

I made these Churro Cupcakes for a book club pool party a few weeks ago. Our book club takes a break during the summer, but we’re such good friends that we usually get together at least once during the off season. One of our members offered her beautiful home and pool for the party, and we had an amazingly beautiful day for it.

Another of our members had the brilliant idea that we all bring the ingredients for a taco bar, and I offered to bring dessert. I saw these cupcakes one day while I was perusing Instagram, on a blog called thebrookcook. They looked delicious and sounded perfect for a taco themed party! I love churros – but these cupcakes are better! There are 3 parts to this recipe, so pay attention: the cupcakes, the topping, and the frosting. You’re gonna love these cupcakes!

Here is the recipe as I made it:

Churro Cupcakes

The Cupcakes:

Whisk together:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 Tablespoon baking powder

1/2 teaspoon coarse salt

1 1/2 Tablespoon ground cinnamon

Cream together:

1 cup butter, at room temperature

1 3/4 cups sugar

Add and beat after each addition:

4 eggs, at room temperature

2 1/2 teaspoons vanilla

Turn mixer to low and add, alternating:

dry ingredients

1 1/4 cup milk

Beat just until combined after each addition.

Fill cupcake liners 3/4 full.

Bake at 350 degrees for 17-20 minutes, or until cupcakes bounce back when touched.

Cool.

For Cinnamon-Sugar Topping:

Mix together:

1/2 cup sugar

1 1/2 teaspoon ground cinnamon

Melt:

4 Tablespoons butter

Brush melted butter on top of cooled cupcakes and dip into cinnamon-sugar mixture.

For Cinnamon-Cream Cheese Frosting:

Beat until fluffy:

1/2 cup butter, at room temperature

8 ounces cream cheese, at room temperature

Add:

1 1/2 teaspoons ground cinnamon

1 teaspoon vanilla

Add:

3 cups confectioner’s sugar, 1 cup at a time

1-2 teaspoons milk, if needed for consistency

Use a piping bag and tip to make swirls of frosting on top, leaving a bit of the edges showing (to show off the fact that there is a delicious cinnamon-sugar layer underneath).

First up – make the cupcakes. The recipe makes exactly 24.

Next up – brush the melted butter onto the tops of the cooled cupcakes and then dip them into the cinnamon-sugar mixture.

This cinnamon-sugar mixture would be enough of a topping for these cupcakes, but oh no, there’s more!

Here they are in all their glory! I had just enough frosting to do these 24 cupcakes. Perfect. This was a delicious and well written recipe! Thanks again, to thebrookcook! Soon, very soon, (maybe this weekend?) you should have a taco party and make these cupcakes for dessert. You and your guests will love these cinnamon filled Churro Cupcakes!

 

2 Comments »

Chocolate Sauce

Because it’s August, and it’s summer, and it’s hot outside, we need this Chocolate Sauce to use on all of the ice cream and frozen treats we’re going to be making for the rest of this month. My favorite way to use this sauce is to pour it over Homemade Ice Cream, but you could also use it on Angel Food Cake or Clara’s “Goofy” Pound Cake. It’s great on any dessert, and you’re going to want to keep this in your refrigerator for pouring on anything. A helpful hint – do NOT keep spoons anywhere near this sauce. Just a suggestion. Not like I have any real reason to suggest this. Sort of. This recipe came from one of Grandma’s old church cookbooks, and it looks like my mom first made it in August of 1974!

Wow – this is good! Real good!

Here is the recipe as I made it:

Chocolate Sauce

Combine:

1 cup sugar

2 Tablespoons cornstarch

2 Tablespoons unsweetened cocoa

Add:

1 cup water

Boil over low heat until mixture thickens, stirring constantly.

Add:

2 Tablespoons butter

1 teaspoon vanilla

Cool.

The recipe says that more water can be added for a thinner sauce.

Again – the ingredients for this sauce are so simple. Everyone will have these on hand, which makes it very handy and easy to make.

Mix the dry ingredients together first.

Next comes the water and the boiling part. Just add the butter and vanilla and you’re done!

You can let this cool if you want to, but it’s sure delightful to have this when it’s warm.

Warm sauce makes the ice cream all melty and stuff. I think you’re going to want to make this regularly. Maybe even every weekend. Stay cool this August and try it on ice cream, on dessert, or even just on a spoon. This Chocolate Sauce is ridiculously inexpensive, is ridiculously simple to make, and is ridiculously delicious.

 

 

 

 

 

 

 

 

 

 

1 Comment »

Pineapple Bars

Yesterday would have been Grandma’s 104th birthday, and today’s recipe for Pineapple Bars is totally something she would have liked – it’s one of the easiest recipes yet. Because it was her birthday, I’m sharing this photo of her. I love this one so much – I love her haircut, I love her shift dress, and I love her shoes! This must have been taken sometime during the 1920’s, and it looks like a lovely spring or summer day.

Maybe this was a special occasion, I don’t know, but this is just such a sweet picture of her.

Today’s recipe comes from one of Grandma’s sisters, and I think this was mis-labeled because there is no lemon in this recipe. Therefore, I’m renamed this one Pineapple Bars.

These bars are ridiculously easy and ridiculously good!

Here is the recipe as I made it:

Pineapple Bars

Beat slightly:

2 eggs

Add:

2 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon vanilla

1 can (20 ounces) crushed pineapple, with juice

Mix until combined.

Put into a 9″ x 13″ pan.

Bake at 350 degrees for 45 minutes.

Cool.

Frosting:

4 ounces cream cheese, softened

1/4 cup butter, softened

1/2 cup powdered sugar

Frost.

Before and after baking, you can see the pineapple in there – these bars are loaded!

It doesn’t seem to be enough frosting, but it’s a nice thin layer – just right.

You can still see the pieces of pineapple in the bars – it keeps them very moist and delicious.

This may be one of the easiest recipes I’ve made on this blog. All you do is mix all the ingredients, bake, and enjoy these tasty little treats loaded full of pineapple nuggets. They do get thick, and seemed more like a cake than bars, but how bad can that be? Try these Pineapple Bars – I know Grandma would have loved them, and I know your friends and family will love them, too!

 

 

 

 

 

Leave a comment »

Sugar Cookies #2

I’ve made several kinds of sugar cookies for Plenty Sweet Life, and these Sugar Cookies #2 are just one more in the long line of them. You can find the recipes here for Sugar Cookies, Brown Sugar Cookies, White Cookies, Orange Sugar Cookies, Rolled Butter Cookies That Never Stick, No-Roll Sugar Cookies, and Aunt Julie’s Summer Cookies. This list includes both the cut-out kind of sugar cookies and the kind that start by being rolled in a ball. Let me just say that I think you should try them ALL! All of them are really good and melt in your mouth. This is another recipe from the tiny book I found at my sister’s house. I’m so glad we found that book – it has been full of really good recipes.

These cookies hold their shape well.

Here is the recipe as I made it:

Sugar Cookies #2

Cream together:

1 cup shortening – part butter (I used all butter)

1 1/2 cup sugar

Add in order:

2 eggs

3 cups flour

1/2 teaspoon salt

1/4 cup milk

1 1/2 teaspoons vanilla

Roll out on floured surface and cut out shapes with cookie cutter.

Sprinkle with colored sugar or bake plain and frost with icing.

Bake at 425 degrees for 5-9 minutes.

It’s a little hard to see here, but the dough was very soft. It didn’t say in the recipe to put it in the refrigerator to chill, but I did wrap it in plastic wrap and put it in there. Actually, full disclosure, I was interrupted and had to leave the dough in there for a few days. It seemed just fine.

I usually have to roll out cookies on my kitchen table, which inevitably ends up with flour getting through the crack in the middle of the table and ending up on the floor. Oh well, a girl’s gotta do what a girl’s gotta do!

These cookies hold their shape very well when cut. On this batch, I used sanding sugar because they weren’t necessarily for a holiday – just for fun.

Grandma never liked her cookies to get too brown, but I happen to like the flavor of them just a little brown on the edges.

This is a really good recipe. The cookies are not really soft, they’re more like a sweet cracker – firm instead of soft. I may try this recipe at Christmastime when I make my cut-outs. These Sugar Cookies #2 are delicious – you’re going to love them!

 

 

 

 

2 Comments »

Independence Day Bundt Cake

Today we’re doing another bundt cake – the Independence Day Bundt Cake! I’m still on my quest to work my way through an entire year making the Bundt Cake recipe, altering it for every holiday. It really is the most versatile recipe ever! I love that this is so easy and fast, you can do it totally last-minute.

The 4th of July was always a big occasion at our house. We lived on a lake, so there were always a lot of people who came for the celebration – two sets of grandparents, other family members, friends, and neighbors. This photo of me was taken a few years before we moved to the lake, but it shows how much of a water-baby I was (BTW – that was NOT a Barbie Doll – it was a Miss Clairol doll. Ha!). My sister was a water baby, too, and we loved the lake and looked forward to the weekend of the 4th all year.

We would start the day by heading to the small town just north of our lake to watch the annual 4th of July parade. After eating our fill of the candy that the people on the parade floats would throw at us, packing up the lawn chairs, and fighting the traffic to drive back to our house, people would start coming to our house for the day, and the fun – both in and out of the lake – would begin. The 4th of July was that one day of the year when my dad and his best friend would show off their water ski prowess. My dad would do his once a year ski, and his best friend would do his annual starting off the dock on one ski. He’d yell, “Hit it!” and my dad would throw the throttle forward and his friend would jump off the dock into the water (on one ski) behind the boat to show off for us kids and everyone present. One other crazy thing they did was ride the “saucer” (a 5 foot diameter piece of plywood with rounded edges that we would stand up on and ride behind the boat) and put a step-ladder on it, climbing up the ladder, and riding it around the lake like that. They did lose one ladder one year! I think after that they put a life jacket on the ladder so it would float if it fell into the water. Ha! After the water activities, we would reluctantly (because we never wanted to actually get OUT of the lake) head up to the house for the food – fried chicken, salads of every description (see the Salad category on the right of this page – this included a lot of those recipes), Baked Beans, chips, and desserts (there was usually a Bundt Cake and some Homemade Ice Cream in there somewhere). There were always sparklers and firecrackers bought on family trips to South Dakota or Wisconsin (my dad liked to stay well-stocked and I think they were illegal in MN at the time), and at the end of the night we would battle the hoards of mosquitos (and clouds of bug spray) to watch the fireworks show in that same small town just north of our lake. That day was a lot of work, but it was a blast and the whole family loved it!

This really is a great recipe – the possibilities are endless!

Here is the recipe as I made it:

Bundt Cake

Mix together:

1 cake mix (I used chocolate fudge here)

1 package instant pudding (I used chocolate here)

4 eggs

3/4 cup water

1/2 cup oil (I used canola oil)

Beat 2 minutes.

Pour into bundt pan.

Bake at 350 degrees for 50 minutes.

Cool on rack for 25 minutes.

Turn out onto cooling rack to cool completely.

Vanilla Glaze:

2 cups powdered sugar

2 teaspoons vanilla

3 Tablespoons milk, or enough to make glaze the consistency you want

Spoon or pipe glaze onto cake.

Decorate with sprinkles and/or colored sugar on top (quickly, before glaze dries).

Oh boy – it comes out of the oven looking pretty good!

I seriously love how easily it comes out of the pan. I have had a problem with things sticking in the bundt pan before – remember the Rum Cake?!! Cooling in the pan for 25 minutes is the key!

I made a Vanilla Glaze for this cake instead of the usual lemon-flavored Glaze.

Instead of using a disposable piping bag, this time I used a zip top bag. It’s just so easy! Put the Vanilla Glaze into the bag, zip it shut, snip off one corner, squeeze the glaze over the cake, and then just throw the bag away! Don’t forget the sprinkles!

Here she is – in all her glory!!!

So here is another example of how easy it is to change-up this Bundt Cake recipe to fit any occasion! The 4th of July is so much fun, and even if you don’t live on a lake, make the most of it. Let’s make a party out of it! Every party needs a cake, so I think you should all make a nice, easy, delicious, festive Independence Day Bundt Cake!

 

 

 

 

 

Leave a comment »

4th of July Soda Cracker Bars

I wanted to try to use a recipe I posted a couple of years ago to make some festive 4th of July Soda Cracker Bars. Grandma’s recipe for Soda Cracker Bars is so incredibly delicious and addictive – I thought, why not try to make them red, white, and blue? Well, this was a mistake. Not a total mistake as much as that I made a mistake. I just assumed I could make the same bars, but use white chocolate chips instead of regular chocolate chips. Nope. I’ll elaborate as we go along.

Here is the recipe as I made it:

Soda Cracker Bars

Butter a jelly roll pan and layer on:

soda crackers (about 1 1/2 sleeves of crackers)

Cut or break crackers to fill pan.

Combine in saucepan:

3/4 cup butter

1 cup brown sugar

Boil 2 minutes.

Spread hot caramel over soda crackers.

Bake in 325 degree oven for 5 minutes or until bubbly.

Put on top of hot caramel:

2 cup white chocolate chips, melted in microwave according to instructions on package

Carefully spread the white chocolate on top of the caramel.

Top with sprinkles.

Cut while warm.

Put in refrigerator to cool and firm up.

I used a sharp knife to cut through the soda crackers and make them fit the whole pan.

Here is the caramel on top of the crackers, and the white chocolate chips sprinkled on top of that.

So far, so good, right? No. DO NOT, I repeat DO NOT do it this way. I guess when there’s a specific way to melt the white chocolate chips on the package, you should take it seriously. You can see that the chips are shiny, which means they’re melting when you use regular chocolate chips. Not so with the white ones. They never did melt enough to spread.

In fact, I could actually scrape them off the caramel. Which I did after trying to put the pan back into the oven in case the pan had cooled off too much for some reason, and wasn’t hot enough to melt the white chocolate chips. That wasn’t it, either.

All that did was ruin the caramel, too. I scraped off the white chocolate chips, but we kept the caramel-coated soda crackers to snack on anyway. They’re still tasty, just not very festive.

Ok – let’s just start over. Here we are at the point where the caramel is on top of the soda crackers. After baking for 5 minutes, it does get bubbly.

Here’s the trick – melt the white chocolate chips in the microwave or double boiler and THEN pour it on top of the bubbly caramel on the soda crackers. I melted them in the microwave while the crackers were in the oven to get the caramel bubbly. Then I let them sit in the warm bowl for a few minutes after the pan came out of the oven. There are people on Pinterest making these bars and not having a problem with the chips melting. I had a problem, so I decided to melt the chips separately. I hope this all makes sense at this point. It really is a very easy recipe!

Spread the melted white chocolate chips over top and then sprinkle with jimmies, sprinkles, or colored sugar. You could also use red, white, and blue M&Ms or other candies – anything that would be yummy and festive.

I did cut some of them while they were still warm, and it was easier to break them apart in squares. I didn’t cut the other half – I just left them as is and broke them apart after cooling. Some of it still broke into squares and some of it broke like almond bark would break.

I think that in the end, after making these twice, they turned out to be VERY festive and colorful. They’re cute – and very addictive. It’s that sweet and salty thing. Just don’t forget that white chocolate chips don’t melt as easily as regular chocolate chips, and you’ll be fine. Make a batch (or two) of these 4th of July Soda Cracker Bars and you’ll have your guests totally addicted!

 

Leave a comment »

Passion 4 baking

Jeg blogger om min passion for baking og matlaging og allt det spennende man kan finne på i kjøkkenet med kaker, cupcakes, cakepops og ulike frostinger

Cooking Without Limits

Food Photography & Recipes

Pinch of Yum

A food blog with simple and tasty recipes.

Mrs. Twinkle

My Wonderful Little World

eASYbAKED

a collection of recipes