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- October 26, 2012 by AliPlease Let Me Make Your Day (That Means A Giveaway!)
- June 15, 2012 by AliMonday. 9 AM. Get Sweaty. (And For Now: A Giveaway!)
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The Only Thing I Make
If you’re a regular Ali On The Run reader, you’ll notice I don’t do a whole lot of food posting. I don’t cook exciting meals, I don’t bake fancy treats and I don’t (yet) lead a very exciting food life. I’m quite basic, and I don’t vary up my diet a whole lot.
That being said, there is one thing I make that keeps people coming back for more.
Disclaimer: Shout out to my mom. This is her recipe and I always take all the credit for it. Here’s my mom. She’s cute:
So the recipe I’m about to share is for a little treat we like to call Chocolate Toffee Bark.
You may also choose to refer to it as “Awesome” or “OMG So Good.”
It’s a great treat to bring to parties, large or small. People always reach for a bite…then another…then before you know it the entire tray is gone and you need to send your an entire office an email with the recipe.
Though let me also state for the record that this isn’t some recipe for “How I made a yummy treat healthy and wholesome.” This is a straight up buttery chocolate thing that’s worth an indulgence. Don’t think that because this is a “Healthy Living Blog” that I don’t like my sweets!
Here’s what you’ll need to make this tasty treat:
- Saltine crackers
- 1/2 cup granulated sugar
- 1 bag (12 oz.) semi sweet chocolate chips
- 2 sticks of butter (or margarine, your call)
And now, how to make it happen. It only takes 15 minutes, max!
Step 1: Preheat oven to 350 degrees. That was easy, wasn’t it? You’re doing great.
Step 2: Line a cookie sheet with aluminum foil, then line the Saltines evenly across the foil. You may need to break some crackers in half for the edges of the cookie sheet.
Step 3: In a sauce pan on your stove top, melt 1/2 cup granulated sugar and 2 sticks butter until the mixture is completely melted and smooth.
Step 4: Slowly and evenly pour the mixture over the Saltines.
Step 5: Bake at 350 degrees for 10 minutes.
Step 6: Remove cookie sheet from oven — do not let cool.
Step 7: Pour chocolate chips evenly over the Saltines. I like to use mini chocolate chips because they tend to melt faster.
Step 8: The heat from the baked Saltines will melt the chocolate chips (you do not need to melt the chocolate beforehand). Use a spoon to smooth the melted chocolate chips over the Saltines.
Step 9: Refrigerate overnight.
Step 10: In the morning, break into pieces. Serve cold.
Step 11, of course, is smile and graciously accept compliments about what a fantastic baker you are.
Step 12 is to let me know if you make this and tell me how it goes over. If people love it, yay! If people hate it, don’t tell them you got the recipe from me…
I made this dessert tonight because I’m headed to Vermont this weekend with my college roommates/girlfriends. I’m so excited for a weekend of girl time, sledding, hot tubbing and drinking hot chocolate and cold wine. Naturally they requested I bring this dessert — the only thing I make (well).
In other news, today is going to have to be productive since I’m not exactly sure when we’re driving up to Vermont.
After work, I braved the ridiculous hail to hike to the gym for my favorite spinning class. It was, as always (even though there was a sub), awesome. I sweat my booty off. Before class I foam rolled, held two 2-minute planks and 1-minute side planks (1 minute per side) in addition to some arm work (bicep curls on an incline, tricep presses, shoulder presses and tricep pull downs).
I’m thinking about doing a strength training post sometime soon. Just gotta get someone on hand with fantastic photography skills. ABS isn’t interested in the job.
Moving on: Dinner was a delicious tuna melt (make it with Pepper Jack cheese for an extra spicy kick) and a ton of broccoli with a microwaved chocolate chip cookie for dessert. Glass of milk on the side = perfection.
I still have to finish The Fighter — it takes me three days to watch a movie because I always fall asleep — pack for Vermont and do some computer things.
Off to get stuff done.
TELL ME: What’s your go-to specialty recipe? Is there one thing you’re known for making?