I may have learned a thing or two

It seems I may have learned a thing or two...or is too...

First I learned how to add clickable tabs! Yay me...

I have been successful in adding pictures...

I have found someone else's blog I am absolutely obsessed with, I have been reading it all day - I am attempting to post a link (I have done this once before - but the jury is still out on etiquette - hoping I am not stepping on toes). Anyway I have had my head stuck in her blog for most of the day it's awesome - you should wander over and take a looksie!

 Kammy's Korner

I'm telling you she has awesome stuff!!! Everything and I mean EVERYTHING totally rocks! Furniture, baskets, great deals, etc etc etc

Ok I think I mentioned I wanted to try to post something useful as well....today I am going with a recipe from the internet that I tried. It turned out ok, not so sure I will make it again!

Here we go

...it was a toffee, bark, some sort of candy recipe...  

link to the original recipe

Picture from the web - mine looked nothing like this

Ingredients:

• 1.5 sleeves of saltine crackers
• 1 stick (4 oz) butter
• 1 cup packed brown sugar
• 2 cups chocolate chips

I doubled the brown sugar and butter for the toffee because I used a sheet pan.

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

After my attempt was not quite turning out like the recipe on the web - I investigated.

Here is what I found out:

• Probably should have baked at 400 degrees for approx 5-7 min
• The toffee should have boiled for about 3 minutes
• Not sure if this made a difference but I used mini chips, and I did put them in the oven for 2 min
• Refrigerate for about an hour to set 

My version - looks nothing like the web picture!

Verdict: Eh...

This still was not the recipe I was looking for so my search is still on! I am looking for I believe it is a bark, one of my previous co workers brought it in at Christmas time a few years back, no it was not any form of peppermint. It was delicious, she had said she would give me the recipe but never did, the only thing I remember her saying is how incredibly easy it was to make. It was chocolate, and a little on the hard side, and so yummy good! And it really looked similiar to the web picture - oh well one of these days I will find it!