If I ate every sweet that was in my house right now, I would be in a total Sugar Coma! As it stands, I have baked tons of cookies and made a bunch of dips, and we are fully stocked up with the good stuff.
Funny story about that…the BOY calls me last night around 7:15pm while I was still at work. ‘Bad News’, he says. I forgot to bring the nice tin of cookies you made for my parents to their house today. ‘Good News’, he continues. I liked everything in it!
Our house is loaded with tupperwares full of cookies, yet he dove right into the nice arrangement I made for his parents. Typical right : ) I had to smile when I walked in the door and saw the bright red tin sitting next to his big comfy chair. Luckily, there is more than enough to go around so I can restock the tin.
With what you ask? Here is the next recipe from this weekend’s baking spree!
Looks good…doesn’t it?
When I saw this recipe for Cranberry Bliss Bark on Cookies & Cups, I knew I had to make it.
My hands were busy throughout, and my Mom was baking cookies, so we didn’t get tons of pictures of the prep work. When everything was set and done, I had a major foil problem!
But it didn’t foil my toffee.
It just took some extra work to get these sweet and crunchy bites of happiness!
My slices of bark aren’t nearly as beautiful as the original, but they are just as tasty!
I recommend storing it in the freezer, but I like most of my sweets frozen.
Frozen or not, this one won’t last long!
For more holiday BLISS, try making these Cranberry Bliss Bars with your leftover dried cranberries!
Cranberry Bliss Bark
From Cookies & Cups
18 Graham Crackers
1 cup butter
1 cup light brown sugar, packed
1 (14 oz) can sweetened condensed milk
8 oz white chocolate or almond bark, chopped finely.
1 cup Craisins
Preheat oven to 400°
Line a 15"x10" jelly roll baking sheet with foil and spray with non-stick spray. If using foil, make sure that your foil lays over the edge of your pan for easy removal.
Line the pan with graham crackers in an even layer, breaking to fit the pan if necessary.
In a large saucepan melt butter and brown sugar over medium-low heat. Heat until mixture boils and then boil it for 2 minutes.
Remove from heat and stir in sweetened condensed milk.
Pour over graham crackers.
Bake for 7-8 minutes until bubbling. Remove from oven and let it sit for 1 minute before sprinkling white chocolate evenly over top.
Let white chocolate sit for 3-4 minutes (I put it back in the oven) until softened and then spread with a spatula or off-set spatula evenly over toffee layer.
Immediately sprinkle Craisins on the white chocolate, pressing gently to stick.
Let cool completely before cutting into pieces. Freezes well!