Dark Chocolate Peppermint Toffee

Here's my adaptation of the previous toffee recipe.

1/4 lb (one sleeve) saltines (the salted ones)

1 cup brown sugar

1 cup butter

1 package dark chocolate chips

Chopped candy canes

Preheat oven to 400-degrees. Line a jelly roll pan with parchment paper (the pan needs to have a lip to it or these things will leak all over your oven.) Place saltines in pan, salted side up. Leave just a bit of space between crackers so the toffee will encase the entire cracker when done.

Bring sugar and butter to a boil in a saucepan. Boil for 3 minutes (time the boiling after the whole thing starts boiling, not just the edges). And, resist the urge to stir it.

Pour boiling mixture over crackers. Place in oven for 5 minutes.

Top with chocolate chips. Then, put back into the oven for 1 minute.

Use spatula to spread the chocolate chips (which have melted). Top with candy cane pieces. Place in freezer for at least 1 hour. Once these are set, crack them into individual pieces.

Adapted from recipe found at http://grinandbakeit.com/peanut-butter-chocolate-holiday-bark-with-a-secret-ingredient

Meatball Nirvana

Meatball Nirvana

Rated:	Prep Time: 20 Minutes	Ready In: 40 Minutes
Submitted By: lovestohost	Cook Time: 20 Minutes	Servings: 4

"Parmesan cheese, Worcestershire sauce, and red pepper flakes combine to make the perfect meatball."

Ingredients:

1 pound extra lean ground beef 1/2 teaspoon sea salt 1 small onion, diced 1/2 teaspoon garlic salt 1 1/2 teaspoons Italian seasoning 3/4 teaspoon dried oregano

3/4 teaspoon crushed red pepper flakes 1 dash hot pepper sauce (such as Frank 's RedHot®), or to taste 1 1/2 tablespoons Worcestershire sauce 1/3 cup skim milk 1/4 cup grated Parmesan cheese 1/2 cup seasoned bread crumbs

Directions:

1.	Preheat an oven to 400 degrees F (200 degrees C).
2.	Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3.	Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

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Chocolate peanut butter toffee

1/4 lb (one sleeve) saltines (the salted ones)

1 cup brown sugar

1 cup butter

2 1/2 cups semi-sweet chips

1/3 cup peanut butter

Chopped M&M’s (I used peanut ones.)

Preheat oven to 400-degrees. Line a jelly roll pan with parchment paper (the pan needs to have a lip to it or these things will leak all over your oven.) Place saltines in pan, salted side up. Leave just a bit of space between crackers so the toffee will encase the entire cracker when done.

Bring sugar and butter to a boil in a saucepan. Boil for 3 minutes (time the boiling after the whole thing starts boiling, not just the edges). And, resist the urge to stir it.

Pour boiling mixture over crackers. Place in oven for 5 minutes.

Put dollops of peanut butter on top and return to the oven for 1 minute.

Spread melted peanut butter over mixture with spatula and top with chocolate chips. Then, put back into the oven for 1 minute.

Use spatula to spread the chocolate chips (which have melted). Top with M&M pieces. Place in freezer for at least 1 hour. Once these are set, crack them into individual pieces.

Recipe found at http://grinandbakeit.com/peanut-butter-chocolate-holiday-bark-with-a-secret-ingredient

Oh so delicious!