40 whole Saltine Crackers, May Need More To Fit The Pan
¾ cups Sugar
1 cup Butter, Cubed
2 cups Semi-Sweet Chocolate Chips
4 bars (39g Size) Skor
3-⅝ ounces, weight Pecans, Chopped
Preheat oven to 350ºF. Line a 11″x 16″ pan with tin foil. Arrange saltines in a single layer, breaking the last row to fit if necessary. Set aside.
In a medium saucepan, add sugar and butter, stirring constantly over medium heat. When mixture begins to boil, let cook 1-2 minutes. Pour evenly over crackers.
Bake for 8-10 minutes until bubbly. Immediately sprinkle with chocolate chips. Let the chocolate chips sit for 3 minutes to let them soften. Sprinkle with toffee and pecans.
Refrigerate until set, approximately 1 hour. Break into pieces.
Source: Tasty Kitchen
1 3/4 pound(s) sweet potatoes, peeled and cut into 1-inch dice
1 small parsnip, peeled and cut into 1-inch dice
2 garlic cloves, coarsely chopped
2 tablespoon(s) extra-virgin olive oil
salt to taste
6 cup(s) vegetable stock or low-sodium broth
1 dash(es) apple cider
1 teaspoon(s) green Tabasco sauce
finely diced Granny Smith apple and minced parsley, for garnish
Preheat the oven to 375 degrees F. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt.
Bake for 45 minutes, or until tender.
In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan.
Repeat with the remaining vegetables and stock.
Add the apple cider and Tabasco and heat through.
Season with salt.
Serve with the diced apple and minced parsley.