Things have not gone as planned, thanks to some rather unfortunate weather. We were supposed to go into the city for a family gathering yesterday. We drove maybe 5 minutes on the highway, before turning around and coming home. Blowing snow, icy roads, poor visibility… and knowing it would be worse when we were driving home in the dark. Too risky. Maybe if we had a 4 wheel drive and winter tires, but not with our van.
We didn’t have a lot of snow, but it did get to the point that we needed to clear the driveway. Which meant time to break out the snow blower for the first time! 😀
Today, this 4th day of Christmas, came in bright, clear and bitterly cold!
Part of my morning routine, after feeding the animals, is to switch out the memory card on the trail cam, which I’ve found I can’t do with gloves or mitts on. It was -25C this morning, with a “feels like” of -32C.
A super easy and quick recipe to share with you today. Warning: these are amazingly addictive! 😀
This recipe takes something I don’t normally like – chewy toffee – and turns it into a delectable treat (thatdoesn’t stick to my teeth!). Using semi-sweet dark chocolate chips and unsalted crackers helps keep the sweet and salty flavours from becoming overwhelming.
Line a baking tray with aluminum foil. Spread a layer of crackers on the tray. Lift the edges of the aluminum foil around the crackers to keep them snug and in place. Set aside.
In a small pot, melt the butter and sugar together. Bring to a boil and let simmer for 5 minutes, stirring constantly. After 5 minutes, pour the toffee over the crackers and spread evenly, making sure all the crackers are completely covered.
Bake for 5 minutes.
Remove from oven, then spread the chocolate chips evenly over the crackers and toffee. Let sit for a few minutes to melt the chocolate (if necessary, place the tray back into the still-warm oven to soften the chocolate), then spread the chocolate to cover the entire surface.
Sprinkle a small amount (a little goes a long way!!) of bacon salt over the top, ensuring that each cracker gets a bit. (Note: you can substitute coarse Himalayan Sea Salt, or any other sea salt, in place of the bacon salt.)
Let cool completely. Can be refrigerated to harden faster.
Once completely cold, peel away the foil, then cut or break apart into pieces.
Can be stored in an air tight container at room temperature for up to 1 week. Not that they will last that long. 😉 Can also be frozen.
A thought occurred to me as I was resizing the above photo, noting my very grungy looking baking pan. A 9×13 jelly roll pan, I’ve had this for many years. In fact, when I moved off the farm at age 18, it was among the items I took with me, along with cutlery I still use today, and a few other necessities. I have had this pan for 32 years and 18 moves. My mother had this pan for longer than I can remember.
It’s entirely possible that this pan is older than I am!