Sweet Chocolate & Sugar Galore!
1 cup of
butter
1 cup of
brown sugar
1 bag of
Enjoy Life chocolate chips
Directions:
Pre-heat
oven to 350 degrees. Melt butter and sugar in pan. Stir until soft boil. Cover
cookie with aluminon foil and lay crackers until bottom covered. Pour melted
butter and sugar over crackers and put in oven for about 15 minutes until
butter and sugar is bubbly. Then take out and let rest on stove for about 5
minutes. Pour bag of chocolate chips on top and start to slowly spread over
entire top of crackers until all covered. Place in refrigerator until frozen.
Then just break into pieces and serve!
1 Bag of popped popcorn
1 cup of Honey Soy Nut butter
1 cup of butter
1 cup of brown sugar
1 regular size bag of allergy
friend M & M’s
Directions:
Melt butter and sugar in saucepan. Bring to gentle boil. Add fake peanut butter until soft boil. Mix until creamy. Pour over popcorn. Pour popcorn on baking sheet and put in over at 225 degrees. Stir every 15 minutes for about 45 minutes. Let cool..serve…yummy yummy!
Melt butter and sugar in saucepan. Bring to gentle boil. Add fake peanut butter until soft boil. Mix until creamy. Pour over popcorn. Pour popcorn on baking sheet and put in over at 225 degrees. Stir every 15 minutes for about 45 minutes. Let cool..serve…yummy yummy!
My version of a Reese cup:
1 Cup of Agave
1 ½ Cup of Soy Honey Nut
Butter
Allergy friendly Milk
Chocolate Bars
Directions:
In a pan melt Soy nut butter and agave. Bring to a slight boil and mix until smooth. Pour into small muffin pan halfway up. Melt chocolate in saucepan until smooth then pour over soy nut butter. Refrigerate until completely cool. Then serve!
In a pan melt Soy nut butter and agave. Bring to a slight boil and mix until smooth. Pour into small muffin pan halfway up. Melt chocolate in saucepan until smooth then pour over soy nut butter. Refrigerate until completely cool. Then serve!
