"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cracker Heath Bars, by Bev Hanson, is from The Sauvageau Family Cookbook 2009,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cook on medium for 3 minutes. Line cookie sheet with foil. Place crackers close together on bottom of cookie sheet. Pour sugar mixture over crackers. Bake 5 minutes at 400º. Remove from oven and cover with 12 oz. bag of milk chocolate chips. Spread when melted. Break into pieces. You can use either soda crackers (saltines) or club crackers.
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