2 c graham cracker crumbs
½ c butter, melted
½ t kosher salt
1 14oz can sweetened condensed milk
1 c semi-sweet chocolate chips
1 c M&Ms
1 c butterscotch chips
1 c mini pretzel thins
Preheat oven to 350°F. Line a 9×13 baking dish with foil. Put butter in 9×13 dish and place in oven until just melted. Sprinkle with graham crackers crumbs & salt. Mix and press into bottom of dish evenly.
Pour sweetened condensed milk over graham cracker crust. In a large bowl, mix the chocolate chips, butterscotch chips, and M&Ms together. Sprinkle into dish. Top with pretzel thins, pressing the pretzels down firmly so they stick (place by hand, on an angle so they stick down into the milk layer).
Bake 25-30 minutes until edges begin to turn golden brown. Remove and cool on wire rack. Refrigerate before cutting into bars.
Printable recipe here.
Adapted from Cookies & Cups’ PMS Bars.
Chocolate Chip Scones
3 ¼ c AP flour
⅓ c and 2 T sugar, divided
2 ½ t baking powder
½ t baking soda
½ t salt
1 ½ sticks butter (3/4 c) cold & cubed
1 T lemon juice plus milk to make 1 c (or 1 c buttermilk)
¾ c mini-chocolate chips
1 c. semi-sweet chocolate chips
2 T butter, melted
Preheat oven to 425ºF.
Place lemon juice into a 1c measuring cup. Add milk to the measuring cup until you have 1 cup. Set aside. If using buttermilk, skip this step.
Place flour, ⅓ c sugar, baking powder, baking soda, salt and cold, cubed butter into a food processor and pulse until mixture is crumbly (about 5-7 pulses). Pour mixture into a large mixing bowl. Add lemon juice & milk mixture (or buttermilk) and stir until just combined. Mixture will be very thick. Add chocolate chips and mix until well distributed.
Pour out the dough onto a floured surface and knead by hand a few times. Split dough into two equal portions. Flatten each into a 8-9” round disk. Cut each disk into 6 pieces and arrange on ungreased baking sheet so the pieces are not touching.
Brush each piece with melted butter and sprinkle the reserved 2 T of sugar over the pieces.
Bake in preheated oven for 10-13 minutes until slightly golden in color.
Remove from oven and allow to cool on cooling rack for 5 minutes before serving.
Printable recipe here.
I’ve tried so many Snack Mix recipes over the years, but never found the right mix of flavors. So I made my own.
Gigi’s Snack Mix
1 cup each, Rice Chex, Wheat Chex, Corn Chex,
1 cup Cheerios
1 cup Goldfish Crackers
1 cup pretzels
1 cup M&Ms
1 cup dried cherries or cranberries
1/3 cup butter
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1 tsp. vanilla
2 tsp. Worchestershire Sauce
1/2 tsp. onion powder
1/2 tsp. garlic powder
Preheat oven to 350 degrees. Line a large baking sheet (with sides) with parchment paper. Combine cereal, pretzels, and goldfish crackers in a large bowl. In a small bowl, combine M&Ms and cherries/cranberries and set aside. In a medium saucepan, melt butter over low heat. Add remaining ingredients, mixing well, continue cooking until sauce starts to bubble. Remove sauce from heat and pour over cereal mixture. Toss well. Spread mix on a parchment lined pan and bake for 16 minutes, mixing well halfway through the baking time. Remove from the oven and spread on waxed or parchment paper to cool. When cool, add M&Ms and cherries/cranberries, toss and ENJOY!
I have this recipe written on a post-it note and I have no idea where it came from or when I got it. I’ve been making it since I got married about 8 years ago so I imagine I found it sometime around then.
This granola is easy, quick and delicious. My husband asks me to make a batch for him to take to his office when he is in town, hence the name “Daddy’s Granola.”. This is a no-no for those with nut allergies however. So our darling boy has never tried it.
4 c. old-fashioned oats
2 c. sweetened coconuts
2 c. sliced almonds
1 1/2 c. chopped dried cherries or dried cranberries
1/2 c. vegetable oil
1/3 c. honey
2 t. cinnamon
Pre-heat oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all ingredients and mix well. Spread mixture evenly onto a large baking sheet with sides. Bake for 25-30 minutes on the center rack, tossing granola once after 15 minutes. Remove from oven and allow to cool on the baking sheet. Mixture can be stored in an airtight container at room temperature for up to 2 weeks.