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Slow Cooker Chicken Fajitas

January 15, 2014 by Lynsey 2 Comments

The slow cooker is one of my best friends in the kitchen. It takes my food, cooks it for me and has it ready for me when I walk through the door after a long day of work. Isn’t that a good friend? Taking care of me during the week isn’t the only thing my slow cooker does, it also allows me to have those lazy days curled up on the couch or spending valuable time playing cars, painting or chasing my little man.

So, it’s safe to say that the slow cooker is a definite must in my life, and the lives of all busy individuals. Another thing that is a must is my life; Mexican food. I’ve said it I don’t know how many times; but Mexican fare is a weekly staple in our meal plans. Whether we stay in or visit one of our favorite restuarants it’s a must.

So I’ve taken two of my loves and combined them to make this delicious pot of chicken fajita meat. Just when you thought it couldn’t get any better, this recipe is incredibly simple and uses ingredients you probably already have in your kitchen. A few simple, and basic ingredients is all it takes. Simply slice the onions and the veggies, throw everything in your slow cooker and let it do it’s magic. The end result; the most juicy and flavorful chicken. Simply serve it on the tortillas of your choice along with your favorite toppings! It doesn’t get much better than that!

Slow Cooker Chicken Fajitas

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter

1 Red bell pepper, seeds and stem removed and thinly sliced

1 Green bell pepper, seeds and stem removed and thinly sliced

2 Cloves garlic, minced

1 Large onion, thinly sliced

3 Chicken breasts

1 1/2 Tbsp brown sugar

2 1/2 Tbsp homemade taco seasoning, or 1 package of storebought fajita seasoning

1 Small jar of your favorite salsa, homemade or storebought

Salt and pepper, to taste

Directions:

Place the butter in the bottom of a slow cooker. Add sliced onions, bell peppers and minced garlic. Place the chicken breasts on the vegetables. Sprinkle the brown sugar, taco seasoning and salt and pepper over the chicken breasts. Pour the salsa over the chicken.

Turn slow cooker on low and cook for 6-7 hours*, or on high for 3-4. Using a fork, gently pull the chicken to shred. Serve on tortillas with sour cream, shredded lettuce, salsa, pico, guacomole, cheese and your other favorite toppings.

*If it goes a little longer than that, it’s okay. Mine cooked about 8 hours on low, since I cooked it on a work day.

Recipe source: A Lynsey Original

Golden Broccoli Gratin

January 13, 2014 by Lynsey Leave a Comment

I am a veggie girl through and through. I like veggies in all forms; raw, dipped in ranch, roasted, baked, steamed, sautéed, you name it I like it. But, I think everyone agrees that the best way to enjoy any vegetable is doused in a creamy bubbly sauce and topped with gobs of melted cheese.

Vegetables have forever gotten the short end of the stick. You never hear someone tell their kids; before you leave the table you have to finish your steak, or pizza, or hamburger. Those are always the first things to go. But the infamous words that kids for generations loathe are “you have to finish your vegetables before you _____”. Well all that comes to a holt when you serve your family a side that is swimming in warm bubbly cream and gooey cheese. Add cheese to your vegetables and you’ve instantly transformed your basic meal into a meal that is pure decadence.

This broccoli gratin will have your kids (big and little) coming back for more an more. But before you get uncomfortable with this dish because of the name, let me just clarify. The word gratin is just a fancy way of saying a dish that is topped with a crunchy breadcrumb topping made of Panko (Japanese breadcrumbs which are more coarse than our traditional breadcrumbs) as well as cheese.

This broccoli gratin is incredibly simple to make and can be assembled ahead of time, in need be. Simply blanche the broccoli and stir into a cream sauce made of flour, milk, butter, onions, and cheese. Pour in a shallow baking dish and spread into an even layer. This would be your stopping point if you were prepping it in advance. Simply wrap with plastic wrap and refrigerate. When ready to serve simply combine the melted butter, breadcrumbs and cheese, top the dish and bake. Now if you can’t get someone to eat their veggies after showing them this…well there’s no hope. But, on the brighter side there’s more for you!

Golden Broccoli Gratin

Ingredients:

2 lb broccoli
5 Tbsp unsalted butter, divided
1/4 Cup all-purpose flour
2 Cups milk
1/2 Small yellow onion, thinly sliced
1 Bay leave
1 1/2 Cups grated Gruyere cheese
1 Cup Panko breadcrumbs
1/2 Cup grated Romano cheese
1/2 Cup grated parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:

Preheat oven to 350. Spray a shallow 2 quart baking dish with non-stick cooking spray and set aside.

Fill a large bowl with ice water and set aside.

Place a large pot filled with salt water over high heat and bring to a boil. Cut the heads of broccoli from the stalks and cut the heads into small florets. Peel the stalks and thinly slice. Add the broccoli to the boiling water and cook for about 2 minutes. Immediately transfer to the ice water. Then drain well and set aside.

Place 2 tablespoons of butter in a 10 inch frying pan and place over medium heat. Once the butter has melted add the flour and stir until incorporated, about 1-2 minutes. Whisking continuously, slowly pour in the milk. Bring the mixture to a boil, reduce heat to low, and add the onion and bay leave and simmer until thickened, about 8 minutes, being sure to stir continuously. Remove the bay leaf and discard, add the Gruyere and stir until the cheese has melted. Season with salt and pepper. Gently fold in the broccoli and transfer to the prepared baking dish, being sure to spread the mixture into an even layer.

Melt the remaining 3 tablespoons of butter. Combine the melted butter, Panko, parmesan and Romano and stir to combine. Sprinkle the mixture over the broccoli and place in the preheated oven. Bake for 40-45 minutes, until bubbly and golden brown. Allow to rest for 15 minutes before serving.

Recipe source: adapted from Williams-Sonoma

Lightened Up Fudgy Brownies

January 3, 2014 by Lynsey Leave a Comment

Brownies are hands down one of my all-time favorite desserts. But, when it comes to brownies I’m picky. I want a gooey, fudgy brownie that is packed full of that chocolate goodness. Give me a good ol’ classic brownie and I’ll be a happy camper. Don’t worry about adding powdered sugar, frosting or even ice cream. The perfect fudgy brownie is all I need.

I could literally sit down with a fork and eat an entire pan. But, I practice restraint not only because I would end up with a huge stomach ache but also because brownies, and desserts in general, are not the most healthy option to gorge in. So, what if I were to tell you that I have the perfect indulgent, fudgy brownie recipe that was a little lighter than your traditional brownie but still just as good?

Sounds too good to be true, right? But guess what, it’s not. I honestly do have a delicious, lightened up brownie that is still amped up with chocolate goodness and it’s a little lighter than most brownies you’ll sink your teeth into.

This recipe gets it’s chocolate flavor from cocoa powder and dark chocolate. It uses less butter and eggs than the traditional recipe and utilizes a little low fat milk for the extra moisture. To really amp up that chocolate flavor I added a few chocolate chips to the batter and you can see them dispersed throughout the brownie mixture. A little sprinkle of salt across the top of the brownie really helps to set off that chocolate flavor.

The end result is a brownie that is incredibly moist and chocolaty. One bite definitely won’t be enough, you’ll keep going back for one bite after another. And, the best part, you don’t have to feel guilty about a little indulgence. Now you can have your dessert and stay on track with your resolution! My gift to you for a successful, healthy new year!

Lightened Up Fudgy Brownies

Ingredients:

4 Tbsp unsalted butter

3 Oz dark chocolate, chopped

2 Tbsp vegetable oil

1 Cup granulated sugar

2 Large egg yolks

1 Egg

1 Tsp vanilla

3 Tbsp low fat milk

1/2 Tsp salt

3/4 Cup flour

5 Tbsp unsweetened cocoa powder

1/2 Cup chocolate chips

Directions:

Preheat oven to 350. Line a 8×8 pan with parchment paper and set aside.

Over a medium bowl sift together the cocoa powder, salt and flour and set aside.

Place butter and dark chocolate in a saucepan and place over medium-low heat and allow to melt. Add the vegetable oil and sugar and stir to combine. Add the vanilla, milk, egg yolks and egg and whisk. Whisk the cocoa mixture into the wet ingredients until just combined. Add the chocolate chips and stir to combine.

Pour into the prepared pan and bake for 30-40 minutes, until toothpick inserted comes out clean.

Recipe source: A Lynsey Original

Macaroni and Cheese-Lightened Up

January 3, 2014 by Lynsey Leave a Comment

When I think of comfort food one of the first things that comes to mind is macaroni and cheese. Starchy pasta coated is mounds of ooey gooey cheese. I mean, that just screams comfort food. Don’t you agree?

The love for macaroni and cheese, no doubt, starts at a young age. Most of the time young ones are introduced to this cheesy pasta that comes straight out of the blue box. Simply boil the noodles then add the powdered cheese right out of the packet and you’ve got an easy and satisfying dish that kiddos will gobble up. Easy and convenient is a must for busy mom’s and families.

One thing that doesn’t come to mind when you think of comfort food and even hear the words macaroni and cheese is healthy or light. So when parents are trying to give their kids healthier or lighter meals, more times than not macaroni and cheese isn’t an option that comes to mind.

Well, today is the day that all that changes. I’ve taken on the comfort food that is macaroni and cheese and given it a lighter twist. One that will leave parents satisfied and feeling better about serving to their kids. But also one that won’t leave kids wondering where all the good stuff is.

This macaroni and cheese is still packed full of creamy, gooey cheese and starchy pasta. So kids, and big kids, don’t you worry. Whole wheat pasta takes the place of the regular noodles. Reduced fat milk and cheese takes the place of heavy cream and full-fat cheeses. But I promise, with all this subbing and switching you won’t be missing anything in the gooey or taste categories.

This macaroni and cheese can easily be a stove top recipe, but if you want to add a little more cheese or crunch to the top then place it in a casserole dish and top with some shredded parmesan cheese and some bread crumbs and bake for about 15-20 minutes. To add a little more nutrients I’ve even added some fresh baby spinach to the mix from time to time. Simply stir in when combining the pasta to the cheese mixture. You can also play around with various other veggies; mushrooms, broccoli, kale, the options are endless.

Now you’ve got a delicious and cheesy pasta that will please your entire family while making you feel better about serving it to them!

Macaroni and Cheese-Lightened Up

Ingredients:

7-8 Oz whole wheat pasta, I used Dreamfields
2 Tbsp unsalted butter
1/2 Medium onion, finely chopped
1 Clove garlic, minced
1/4 Cup flour
2 1/2 Cups reduced fat (skim) milk
5 Oz reduced fat white sharp cheddar, shredded
1 1/2 Cups reduced fat Colby jack cheese, shredded
Salt and pepper, to taste

Optional Topping-
1/4 Cup bread crumbs
1/2 Cup shredded Colby jack

Directions:

Bring a large pot of water to a boil. Once the water has reached a boil, salt and add pasta. Cook pasta according to package instructions.

Place the butter in a 10 inch skillet and place over medium-low heat. Add the onion and sauté until translucent, about 3-5 minutes. Add the garlic and sauté and additional 30-45 seconds, until fragrant. Sprinkle the flour over the onions and stir to coat. Allow to cook for 1-2 minutes. Stirring constantly, slowly pour the milk in the skillet. Allow to cook until thickened, stirring regularly, about 5 minutes. Once the mixture has thickened, remove from heat and stir in the white cheddar and 1 1/2 cups of the Colby jack cheese. Taste, adjust seasonings if needed and stir in pasta. If using spinach, add the spinach to the mixture. If serving the stovetop version, transfer to a serving dish and serve immediately.

If baking-
Preheat oven to 350. Spray a shallow baking dish with non-stick cooking spray. Pour the macaroni and cheese in the prepared dish. Top with bread crumbs and cheese and bake until cheese is melted and bubbly, about 15-20 minutes.

Recipe source: A Lynsey Original

Lighter French Toast

January 2, 2014 by Lynsey Leave a Comment

Breakfast food is a weakness in our house. I honestly think Spencer could eat it three times a day, everyday and never every get tired of it. In my efforts to keep everyone happy, I try my best to make a hearty breakfast on Saturday mornings full of bacon, eggs, possibly waffles, or maybe some biscuits and gravy. Along with Saturdays, I try to plan a night during the week to have breakfast foods to ensure we get our fix!

While I think Spencer would be perfectly content with the standard bacon, eggs and biscuits, I enjoy trying different things and changing things up. So I throw in some biscuits and gravy, French toast, waffles, cinnamon rolls, scones, muffins and a variety of other things.

French toast is one of those things that I love to make when I like to switch things up it’s so simple to assemble and doesn’t require using every dish in the kitchen. It’s also a recipe I like to make when I want something easy that can be assembled ahead of time. This particular recipe is an overnight French toast which means all the work is done ahead of time and all I have to do is pop it in the oven the next morning.

The bread is sliced, placed in a baking dish and then allowed to take a little soak in the cinnamon custard. The next morning it’s sprinkled with a mixture of pecans and walnuts along with syrup and cinnamon then it’s baked to golden perfection.

Along with being an ideal option for a make-ahead-meal, this particular recipe is a lighter version of the traditional French toast recipes. It uses a whole wheat baguette rather than a plain white bread. Instead of cream or whole fat milk a combination of reduced fat milk and evaporated milk is used as part of the custard base. It’s seasoned with warm spices and then given a drizzle of maple syrup which not only adds sweetness but when accompanied with the nuts it makes delicious praline topping. With this combination of texture and flavor you won’t miss any of the heavy cream or sugar. Serve this to your family and friends for a yummy and satisfying meal without all the guilt!

Lighter French Toast

Ingredients:

1 (8oz) whole wheat baguette
1 (12oz) can evaporated milk
1 Cup reduced fat milk
1 Tsp vanilla
1 Tsp rum extract
1/4 Tsp nutmeg
1/2 Tsp cinnamon
1/4 Tsp salt
4 Eggs

For the topping-
1/4 Cup pecans, roughly chopped
1/4 Cup walnuts, roughly chopped
2 1/2 Tbsp maple syrup, plus more for serving
1/8 Tsp ground cinnamon

Directions:

Spray a 2 quart baking dish with non-stick cooking spray. (I used a 6×10)

Slice baguette in quarter inch slices, approximately 20 pieces. Place the bread in the prepared baking dish, barely overlapping.

In a medium bowl combine the evaporated milk, milk, vanilla, extract, nutmeg, cinnamon, salt and eggs and whisk to combine. Pour over the bread. Cover the baking dish and place in the refrigerator and chill overnight.

The next morning remove the French toast from the refrigerator. Preheat oven to 350. Remove the cover from the baking dish, spoon any excess custard over the bread. Sprinkle the pecans and walnuts evenly over the bread. Drizzle with maple syrup and sprinkle with cinnamon. Place in the preheated oven and bake for 35-45 minutes, until golden. Remove from oven and serve with maple syrup.

Recipe source: A Lynsey Original

Roasted Banana Pudding

January 1, 2014 by Lynsey Leave a Comment

It’s the last day of the year. Some people are planning their celebrations to ring in the new year, others are planning their feast with peas, cabbage and cornbread, and then there are others who are making those resolutions. Oh, the infamous resolutions. I believe everyone has a love-hate relationship with these little jewels. They are made with the best of intentions but for some reason or another are forgotten by March or April.

One of the resolutions that hits almost everyone’s list every. single. year. is to shed to some extra weight. Get fit. Eat right. I believe we have all made that resolution at least one time. Am I right? But then we find a deliciously decadent dessert that we just have to have and then we slip off the bandwagon. Sound familiar?

I’m a sucker for anything and everything sweet, so when I make this resolution I inevitably fall off track when I see a piece of chocolate, cake, cookie or a grain of sugar. I weak when it comes to this stuff. So in honor of the new year and for those of you trying to find a “new you” I’m not going to try to tempt you with a rich, sugar laden, unhealthy dessert. Instead, I’m going to tempt you with a lightened up, equally decadent version of a classic. Banana pudding.

Banana pudding is one of my favorite desserts. It’s a classic. There’s just something about smooth, creamy pudding with pieces of banana and vanilla wafer that is so comforting. I could easily devour a huge bowl of this goodness. But pudding with cookies and whipped cream isn’t one of the healthiest desserts that’s out there. So I’ve come across a recipe that has reduced the fat in this amazing classic.

This pudding starts out with roasting bananas. The roasted bananas really amps up that banana flavor and takes this dessert to a whole new level. Then, instead of using a store bought pudding mix, you use a custard base then fold in roasted bananas that have been mashed along with reduced fat whipped cream. The banana custard is then layered with vanilla wafers, roasted bananas and all topped off by a little dab of whipped cream. The sugar may be reduced is this yummy pudding, but you won’t miss it in the least. Now you can have a rich, delicious dessert without all the guilt.

Roasted Banana Pudding

Ingredients:

5 Ripe bananas, unpeeled

2 Cups reduced fat milk

2/3 Cup sugar, divided

2 Tbsp cornstarch

1/4 Tsp salt

2 Large eggs

1 Tbsp unsalted butter

2 Tsp vanilla

1 (8 oz) container fat-free or reduced fat whipped cream

45 Vanilla wafer cookies, divided

Ingredients:

Preheat oven to 350. Line a rimmed baking sheet with parchment paper and place the bananas on the baking sheet.

Place the 2 bananas in a preheated oven and roast for 20 minutes. Remove and allow to cool.

Peel the 3 uncooked bananas and cut in 1/2 inch slices and set aside. Peel the roasted bananas and place in a bowl and mash with a fork until smooth.

Meanwhile, place milk and 1/3 cup of sugar in a saucepan and place over medium-high heat. Allow the mixture to come to a simmer, but not a boil.

Combine the remaining sugar, cornstarch, salt and eggs in a medium bowl and whisk to combine. Slowly whisk 1/2 a cup of the warm milk-sugar mixture in the cornstarch mixture. This will temper the eggs and keep them from scrambling. Once the mixture is warm, pour in the remaining milk-sugar mixture and return to heat. Cook over medium heat until mixture has thickened, about 3 minutes, being sure to stir constantly.

Once the mixture has thickened, remove from heat. Place pan in a large bowl of ice-water and allow to set for 15 minutes, until room temperature, being sure to stir occasionally. Once the mixture has cooled, fold in half of the whipped cream.

To assemble-

Spread 1 Cup of the banana custard evenly over the bottom of an 11×7 baking dish. Place 20 of the vanilla wafers over the custard, followed by half of the banana slices. Spread half of the remaining custard over the banana slices. Repeat the process with the remaining vanilla wafers, banana slices and custard. Top with the remaining whipped cream. Crush the remaining vanilla wafers and sprinkle over the whipped cream. Place in the refrigerator and chill for at least an hour.

Recipe source: Adapted from Cooking Light

Date Rumaki

December 30, 2013 by Lynsey Leave a Comment

Well, we are T-minus three days till 2014! Can you believe it? Where has 2013 gone? Just think, tomorrow night we’ll be celebrating the end of another year and waiting for that big ol’ crystal ball to drop.

Since the countdown to the new year has commenced I’m sure plans and preparation for parties are well underway. That means drinks are being mixed and bought and menus are being made.

Today I’m sharing a yummy and easy recipe over at The Way To His Heart. Date Rumaki; it’s simply dates stuffed with a sweet cream cheese mixture and an almond and it’s wrapped in bacon and baked to allow the bacon to crisp. It’s a simple but amazing recipe.

I was introduced to these little goodies at my brother’s wedding almost 2 years ago and have been infatuated with them ever since. They are the perfect finger food and would make a terrific addition to your New Year’s Eve spread.

Honey Peanut Butter Dipped Ritz Cookies

December 23, 2013 by Lynsey Leave a Comment

Chocolate and peanut butter is a classic combination that is loved by so many. Peanut butter cracker sandwiches is another thing that is timeless and that is enjoyed by people of all ages. There’s just something so good about that combination; sweet, crunchy peanut butter on top of a flaky, salty Ritz cracker, it hits all the right notes.

Now what if you were to take all of the above; chocolate, peanut butter with a tough of honey, and crackers and combine them? Pretty amazing, right? These are so simple to make and they provide you with a quick and delicious dessert that’s ready in no time.

These dipped Ritz are also ideal for individuals who want to give their neighbors, friends and co-workers something sweet but aren’t so into baking. With these cookies you’re able to give them a sweet treat without even turning on the oven.

This takes those classic peanut butter cracker sandwiches and envelopes them in a delicious milk chocolate blanket. I topped them with a pinch of sea salt and this addition not only adds another layer of that salty sweet that I love but it also dresses it up just a bit. This is a great option for the Christmas cookie platters, to wrap up in a cute cellophane bag, or to snack on at your Christmas gathering. They are also a perfect option for your Christmas cookie swap.

Honey Peanut Butter Dipped Ritz Cookies

Ingredients:

24 Ritz crackers
3/4 Cup peanut butter, I used crunchy
4 Tbsp honey
6-8 Oz chocolate
Sea salt, for topping, optional

Directions:

Chop the chocolate and place in a microwave safe dish. Heat in 20 second intervals, stirring after each, until the chocolate is melted. Once the chocolate is melted stir vigorously for 30 seconds.

Place the peanut butter and honey in a medium bowl and stir to combine.

Line a work surface with wax paper. Place 12 of the crackers, flat side up, on the wax paper. Place one tablespoon of the peanut butter mixture on each cracker. Place the other crackers on top of the peanut butter and press lightly.

Dip each sandwich in the melted chocolate, tap to remove excess chocolate and place on the wax paper. Sprinkle with sea salt. Repeat with remaining crackers.

Recipe source: A Lynsey Original

Chocolate Dipped Stirring Spoons

December 23, 2013 by Lynsey Leave a Comment

So are you still looking for some easy and fun options for gifts or favors? Throughout today and tomorrow I’ll be sharing several ideas that are simple and quick and the great options for easy gifts or for the person that has everything.

Throughout the fall and winter people just can’t seem to get their fill of hot beverages whether it’s cider, coffee or hot chocolate you’ll always find hot beverages in hand. So whether you’re looking for fun gifts to give, stirring sticks to have available at your parties or favors to send home with your guests flavored stirring sticks or spoons are a perfect option.

These are a fun and easy idea that can be customized to your liking. Simply take some plastic spoons, dip in chocolate. From there you can leave them just like that or sprinkle with broken up candies, chocolate pieces or even marshmallows. You could also make fun chocolate designs on them to make them festive, like chocolate snowmen or white chocolate Christmas trees. The options are endless and your imagination is your limit.

Make a variety of these and place them in cups at your drinking station; wrap them in a cellophane bag and tie them with a cute ribbon for favors, or package them up with your favorite drink mix and place in a cute mug for a fun and quick gift.

Chocolate Dipped Stirring Spoons

Ingredients:

12 plastic spoons
3 Oz milk chocolate
Candy of your choice (I made hot chocolate and peppermint stirring spoons)
-2 Tbsp peppermint pieces
-1 1/2 Tbsp mini chocolate chips
-1/2-3/4 Tbsp mini marshmallows

Directions:

Line a clean work surface with wax paper.

Chop the milk chocolate and place in a microwave safe bowl. Heat in 30 second intervals, stirring after each, until the chocolate is smooth and completely melted. Stir vigorously for 30 seconds. Dip each spoon in the chocolate then place on the wax paper.

If topping with candy, sprinkle candy bits on immediately. If decorating with a snowman or Christmas tree then allow the chocolate to dry before adding the design.

Allow the spoons to dry completely before storing or packaging.

Recipe source: A Lynsey Original

Peppermint Saltine Toffee Bark

December 20, 2013 by Lynsey Leave a Comment

Last week I appeared on KARK 4 to present some edible and DIY Christmas gifts. It seems like more and more people are turning to homemade gifts to give to friends, neighbors and co-workers. There’s just something that brings a smile to people’s faces when they get a tin, box or basket filled with homemade cookies, candy and drink mixes. Something so simple but that involves thought and love in the preparation of each item that it includes.

While I was on the set last week, one of the anchors said “what is it about peppermint? You can add it to everything to give it a holiday taste, feel and look.” There is so much truth to that. There’s just something about that combination of red and white that instantly brings Christmas to mind at the first glance.

So when I started thinking about something easy that could fill those Christmas tins I instantly thought of saltine bark. I made a batch of heath saltine bark a few weeks ago and it disappeared before I could get it out of my hands. There’s just something about the combination of saltines, brown sugar, butter and chocolate that when combined make an addicting candy. It went so fast with the heath bits I decided to try it with a different topping, peppermint baking chips.

This was every bit as good as the original. The bits of white chocolate and peppermint bits sprinkled over the semi-sweet chocolate no only scream Christmas but also taste amazing. If you love the combination of chocolate and mint then this is the bark for you and all those chocolate and mint lovers. This bark is so simple to customize with whatever flavor and topping you want; plain, toffee, peppermint, pecans, caramel, coconut, the list just goes on and on. Whatever flavor combinations are your favorite, just be sure to make this bark and customize it to your tastes!

After I shared this with some of my co-workers, one of them said they were going to buy all the saltines in a 20 mile radius from their home. Yes, they loved it that much, then they also said they were going to send me the bill for the bigger clothes they would have to buy after consuming all that bark. So when you give this to your friends, neighbors, family and co-workers you may include a disclaimer!

Peppermint Saltine Toffee Bark

Ingredients:

40 Saltine crackers (1 sleeve)
1 Cup (2 sticks) unsalted butter
1 Cup brown sugar
1 3/4 Cups semi-sweet chocolate chips
1/3 Cup Andes peppermint crunch baking chips

Directions:

Preheat oven to 400.

Like a rimmed baking sheet with foil. Spray the foil with non-stick cooking spray then lay the crackers in a single layer over the foil.

Place butter and brown sugar in a small saucepan over medium-high heat and bring to a boil. Once the mixture has reached a boil, reduce to medium and allow to boil for 3 minutes.

Pour over the crackers and spread evenly, being sure each cracker is covered.

Place in the preheated oven and bake for 5-6 minutes. Remove from oven and sprinkle the chocolate chips over the caramel crackers. Allow to sit for a few minutes, then evenly spread the chocolate over the caramel crackers. Sprinkle the peppermint chips over the chocolate. Allow to sit until the chocolate has hardened. Once the chocolate is hard, break the bark and store in an airtight container.

Recipe source: A Lynsey Original

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