Salted Caramel Pretzel Bark

Ingredients: 

• 2 sticks unsalted butter
• 1 cup light brown sugar
• 1 bag of mini or regular pretzels (I used 50 mini sized pretzels)
• 12 oz bag of semi sweet chocolate chips
• sea salt for sprinkling  

Instructions: 

Preheat oven to 400º. Line a 13 x 9 pan with parchment paper. Cover the pan with pretzels (only one layer). 

In a medium sauce pan melt the butter. Once the butter is bubbling add the brown sugar. Stirring occasionally let the brown sugar and butter melt down and brown. Do not let this mixture boil. The browning should take about 3 minutes. When the butter and brown sugar is browned poor it over the pretzels evenly. Use a spatula to spread it evenly, but quickly, the caramel will harden quickly. Bake the pretzels and caramel for 5 minutes. 

Remove the pan from the oven and sprinkle the entire bag of chocolate chips over the caramely pretzels. Place back in the oven for 45 seconds, but no longer because the chocolate will burn. 

Remove from the oven. With a spatula, spread the chocolate gently over the caramel pretzel bark. Sprinkle with sea salt and place in the fridge for a minimum of 1 hour. 

Peanut Butter Frosted Brownies

Ingredients: 

Brownie:

• 1 brownie mix box with extra ingredients instructed on the box 

Peanut Butter Frosting:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract 
• 1/4 cup butter, softened 
• 3/4 cup peanut butter
• 3 tablespoons milk 

Instructions: 

Brownie:

Make brownies in an 9x9-inch pan according to package directions.  Cool completely.

Peanut Butter Frosting:
Put powder sugar, vanilla extract, butter, peanut butter, and milk into a medium sized bowl. Beat with a mixer until combined. Add more milk if needed to get desired consistency. Spread the frosting over the cooled brownies. Cut into squares and serve!

Graham Cracker Toffee

Ingredients:

• 12 plain graham cracker (the double or long crackers)
• 1/2 cup salted butter
• 1/2 cup firmly-packed brown sugar
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 to 3/4 cup toasted nut (pecans, walnuts, hazelnuts), chopped

Directions: 

Preheat the oven to 375º. 

Line a 13 by 10 inch rimmed cookie sheet with aluminum foil, leaving a slight overhang. 

Arrange the graham crackers in a single layer along the cookie sheet, breaking the crackers if needed. Set aside. In a sauce pan over low heat, heat the butter and brown sugar. Cook for about 5 minutes, stirring until smooth. Remove from heat. Poor the hot butter mixture over the graham crackers, spreading evenly, and completely covering the graham crackers. Place in the oven and bake for 10 minutes. 

Scatter the chocolate chips evenly over the top of the crackers. Put back in the oven and let cook for 2 to 3 minutes or until the chocolate softens. Remove from the oven, with a spatula, spread the melted chocolate over the crackers. Sprinkle the nuts evenly over the chocolate. 

Let cool until the toffee hardens completely. For a quick cool let the toffee cool for 30 minutes and then put into the freezer for 15 minutes. 

Once completely cool, break or cut the toffee into pieces.