White Christmas Crack

 

Susan’s White Christmas Crack 

2 packages Hershey’s white baking morsels
3 cups Crispix cereal
3 cups golde2n grahams
3 cups corn chex
3 cups mini pretzels
12 oz can mixed nuts
8 oz bag hershey’s cookies and crème drops – cut in halves
2 Tbsp vegetable oil

Mix all cereal, pretzels, nuts and candy in a large bowl. Melt white chocolate baking morsels and vegetable oil together in microwave, stirring every 20-30 seconds. Pour melted mixture over cereal and coat thoroughly. Pour onto wax paper, spread out and let dry until hardened. 

Salt River Bars

 

Salt River Bars

These have been a long time favorite, first discovered at Downtown Gilbert's "Liberty Market" and a special treat that I would pick up for Jason every time I was near there. Jason found this recipe, which is a little labor intensive, but SO worth the work. WARNING - these are super rich, I highly recommend either making them for a party, or planning on sharing them with others right away. 

• 90 Club crackers
• 1 cup butter, salted
• 2 cups light brown sugar, packed
• 1 cup graham cracker crumbs
• 3/4 cups heavy cream
• 1 1/2 cups milk chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup creamy peanut butter
• Maldon sea salt for finishing (available on Amazon and WORTH IT for the light, flaky salt texture!) 

1. Prepare a 9 by 13 inch pan (very helpful if the pan has straight sides, like this one) by lining it with parchment paper, leaving the two long edges a bit long so that it can be used to remove the bars from the pan later.  Spray the parchment and sides of the pan with nonstick spray.
2. 
   
3. Cover the bottom of the pan with the first layer of crackers on top of the parchment.  Cut the crackers to fit as needed.  I used five rows of six crackers, which covered my pan perfectly.
4. 
   
5. In a medium sized heavy bottomed pan, melt butter, brown sugar, graham cracker crumbs, and heavy cream together over medium heat, stirring constantly.  
6. 
   
7. Bring the mixture to a boil, continuing to stir, and boil for 7 minutes.
8. 
   
9. Pour half of the caramel mixture over the crackers, spreading it evenly to the edges of the pan.  Working quickly, add another layer of crackers over the caramel.
10. 
    
11. Pour the rest of the caramel over the second layer of crackers, and then add a final layer of crackers.
12. Refrigerate the pan to chill and set the caramel layers while you make the chocolate topping.
13. 
    
14. To make the chocolate topping, add milk chocolate chips, butterscotch chips, and peanut butter to a microwave safe bowl.  Heat for 30-45 seconds, then stir.  Microwave the chocolate in 15 second intervals, stirring in between until smooth. 
15. 
    
16. Pour the chocolate topping over the final layer of crackers, spreading it evenly to the edges.   Sprinkle sea salt over the chocolate layer to taste.  I used about 1 teaspoon. 
17. 
    
18. Chill for 1-2 hours before using a sharp knife to cut into bars.  Sometimes I like to use the parchment paper edges to lift the whole thing out of the pan to make cutting easier.

This is the site Jason got this recipe from. https://lovelylittlekitchen.com/salt-river-bars/