Katerina Caban/the Mirror
Everyday I read through countless food media, looking for new recipes to try. This one comes from one of my personal favorites, Martha Stewart. I took her “Salty Toffee Grahams” and put my own little spin on it. By substituting peanut butter chips for chocolate chips, swapping cinnamon flavored graham crackers for the honey flavored and omitting the chopped almonds, I create a treat that is all my own. I do this with a lot of recipes because it makes them unique to me, as I am able to fit the ingredients to my personal taste.
This is something I encourage you to do. It’s hard to just make a recipe up off the top of your head, but it is easy to modify an already great recipe. Start with this recipe and make it your own by possibly adding white chocolate chips instead of peanut butter, or Nilla wafers instead of graham crackers. Consider it a challenge; the kitchen is your lab so get to cooking.
Peanut Butter Chip-Heath Grahams
Ingredients:
12 whole cinnamon-flavored graham crackers
1 cup heath bar pieces
½ cup sugar
1 lb butter
¾ cup peanut butter chips
Directions:
1) Preheat oven 350˚F. Cover cookie sheet with tin foil then spray with non-stick cooking spray. Lay out graham crackers on cookie sheet with cracker’s edges touching. Sprinkle heath bar evenly over graham crackers.
2) In a saucepan, combine sugar and butter and bring to a rolling boil. Turn heat to low and ___ for another 2 minutes until mixture has thickened.
3) Pour mixture atop graham crackers then place in oven and cook for 10 minutes, or when the mixture starts bubbling.
4) Take out of the oven and evenly distribute peanut butter chips over the graham crackers. Allow to cool, then cut into even pieces.
5) ENJOY!
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