There are two casesof peaches in my kitchen waiting to be processed, and while rounding up my recipes for peach pie filling and peach salsa, i stumbled across this recipe. Haven't made it in a while, but think i might throw some together to say thank you to The Crew for helping me slipskin today.
I have seen lots of versions of this recipe, and am sure you have, too. Mostly i am posting it because my copy is floating loose in my canning binder, and if i loose it, i will know exactly where to replace it...here!
The beauty of this one is not only that it is a quickie, but how versatile it is. I have made it with saltines (my favorite,) graham crackers, and even used a generic ritz cracker one time. It can be topped with any kind of nuts (we prefer slivered almonds or pecans) or chips (chocolate being the go to chip, but addition of peanut butter or butterscotch chips changes it up a bit,) or both, or you can leave them off. Here we go:
Line a cookie sheet with foil, then spray the foil.
Place crackers or cookies side by each on the pan. If you are using nuts, put them on top.
Bring 1 cup of butter and 1 cup of dark brown sugar to the boil, then simmer a good 5 minutes.
Pour the butter and sugar all over the crackers (and nuts if ya got 'em,) then pop the whole thing in a 350 oven for 6 - 8 minutes or so--you'll know when they are done. The smoke alarm will go off.
Take them out of the oven, and cover the whole thing in chips. Or not. But if you do, let the chips melt, then spread them around.
Let them cool and break into pieces, just get them off the foil as soon as you can handle them. If not, you'll be sorry.
Think i'll just go make some of these babies right now.
No comments:
Post a Comment