Friday, December 11, 2015


Time to make some tasty Christmas treats for my Bunco group again!  This time I am trying out a new recipe I've been seeing everywhere this Christmas, so I've decided to see what the fuss is about.  Hopefully, it's as good as it looks!  There wasn't enough for me to sample even after making two batches as I needed 12 bags!  The recipe is at the end of the post.

I am really loving the new Lots of Labels Framelits!  They have become my go-to for large tags.  And I am so happy that these two stamp sets,  Peaceful Pines and Snow Place are being carried over to the Occasions Catalog!  The snowman is paper-pieced so I could keep him white.  The tree stamp was cut out by hand and then layered on a Peaceful Pines framelit die piece so that there were no pesky white borders.

Here's a close-up of the tag and a shot of the basket ready to go to my Christmas Bunco:

  • Stamp Sets – Peaceful Pines (P#139728 $26.00), Snow Place (P#139738 $26.00)
  • Card Stock – Real Red, Crumb Cake, Cucumber Crush, Pear Pizzazz, Whisper White
  • Ink – Real Red, Cucumber Crush, Chocolate Chip, Tuxedo Black Memento, White Craft Ink, Tangelo Twist Marker
  • Ribbon – Real Red Pompom Trim (#139617, $6.00), Cucumber Crush 1" Dotted Lace Trim (#138423, $6.00)
  • Punches – l" Circle Punch (#119868, $13.00), 1-3/4" Scallop Circle Punch (#119854, $18.00)
  • Accessories – Gusseted Cellophane Bags (#133770, $4.50), Fine-Tip Glue Pen (#138309, $7.00), Stampin' Dimensionals (#104430, $4.00)
  • Tools – Big Shot, Peaceful Pines Framelits (#139665, $27.00), Lots of Labels Framelits (#138281, $27.00), Sponge Daubers
Christmas Crack Recipe

  • Cooking spray 
  • 35 to 40 saltine crackers 
  • 2 sticks (1 cup) unsalted butter 
  • 1 cup light brown sugar 
  • 8 ounces semisweet chocolate chips (about 1 1/3 cups) 
  • Christmas M&M's (my addition) 
Preheat the oven to 425 degrees F.   Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.  In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.

Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully.  Remove from the oven and pour the chocolate chips over the crackers.   As the chips melt a bit (I find it helps if you cover the pan with tin foil for 3 minutes to help the chips to melt), spread them over the crackers with a knife.  If adding M&M's, sprinkle over the chocolate.   Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold.  They will form one big sheet.  Break up into pieces.  Store in an airtight container.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

LOYALTY REWARDS - When you purchase $50 or more, you qualify for my Loyalty Rewards program!  This Frequent Stamper program is my way of saying "thank you" to my returning customers in appreciation of their business and is in addition to other Stampin' Rewards.  Earn FREE stamps with!

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