Bright flavours and a shortbread crust make these buttery lemon coconut bars hard to resist!…
Golden puffs filled with whipped cream and topped with powdered sugar. So dreamy.
It’s March, also known as birthday month. Sure people just celebrate their actual special days, or maybe even the week. Around here, birthdays are an excuse to get spoiled.
I thought it would be a great time to share one of my favourite desserts – cream puffs. Cream puffs are actually one of the first things I learned to make, way back in Home Ec in grade 7. That’s how easy they are. Gosh that was a long long time ago!
These Malteser Skor bars are heavenly. The addition of Maltesers to the already delicious Skor bars take it to a whole new level. A delicious upgrade.
One of our favourite treats for the holidays are Skor bars. I discovered the recipe a couple years ago when my cousin made it for our Christmas party. We have since included it in our treat boxes and at parties and it has always been a hit. It’s something that I didn’t think could be improved. I was wrong.
One of our favourite things to make for the holidays in Christmas Crack. Saltine crackers topped with caramel and chocolate – so good, it’s addictive.
We make loads and they are a staple in the goodies we pass on to family and friends. You would think it’s so good, you can’t make it any better. But we did! It’s amazing how much flavour some toasted pecans can add.
Check out how I made it!
- 1 1/2 sleeves salted saltine crackers
- 1 1/4 cups butter
- 1 1/4 cups packed brown sugar
- 1 1/2 cups chocolate chips
- 1 cup toasted pecans, chopped
- Preheat the oven to 350F. Line a rimmed baking sheet with parchment, foil or a silicone mat to prevent clean-up after (and to make it easier to get the crack out); line with saltine crackers, placing them right together.
- In a medium saucepan, bring the butter and brown sugar to a boil over medium-high heat. Let it bubble for 3 minutes, then remove from the heat and pour it evenly over the crackers. Spread it with a knife to fill any gaps.
- Place in the oven and bake for 8 to 10 minutes, until deep golden.
- Remove from the oven, let cool for a few minutes and then scatter chocolate chips overtop while the caramel is still hot. Let sit for a few minutes, then spread with a knife until smooth. Sprinkle the pecans on top.
- Cool completely before breaking into pieces.