"Hunger is the best sauce in the world."--Cervantes

Shannon’s Birthday Bark Recipe

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This recipe for Shannon’s Birthday Bark, by , is from RESET BON PLAT > From Our Kitchen to Yours , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Hofmann, Sr. Dir. Global Program Mang., 29 years with BCD Travel, Orlando, FL

Category:
Category:

Ingredients:  
Ingredients:  
-non-stick spray
– 15 graham crackers
– 2 ounces LAY’S® Wavy Original Potato Chips, broken into bite-size pieces (don’t substitute chips for another brand-others are not thick enough)
– 1 ½ cups salted peanuts, roughly chopped
– 3 sticks unsalted butter, cut into 1-inch pieces
– ¾ cup sugar
– ¼ teaspoon ground cinnamon
– 2 cups semisweet chocolate chips or chopped semisweet chocolate
– flakey sea salt, optional

Directions:
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Line a rimmed baking sheet (standard half sheet, 13×18 inches) with aluminum foil and lightly coat with non-stick spray. Arrange graham crackers in a single layer and sprinkle evenly with chips and peanuts.
3. Combine butter, sugar and cinnamon in a medium saucepan and bring to a boil.
4. Reduce heat and simmer, stirring occasionally until golden brown and slightly thickened, about 10 minutes. Pour toffee mixture evenly over chips and peanuts.
5.Transfer baking sheet to oven and bake until toffee is bubbling and a little bit darker, about 15-20 minutes. Be sure to check on yours after 15 minutes or so since all ovens vary.
6. Sprinkle warm graham crackers with chocolate chips and flakey salt (if using). Give the chocolate three minutes to melt.
7. Let cool completely (you can stick them in the refrigerator to make this happen faster) before breaking into squares.

Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is what my daughter Shannon requests every year for her birthday instead of cake. It is both sweet and salty.

 

 

 

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