Sweet Treats

When you’re constantly checking food labels and ingredient lists, it can be discouraging to see chocolates and candies that can no longer be considered “safe” because they either contain or are potentially cross-contaminated with peanuts. The opposite is true as well – when you do find peanut-free treats you buy way too many since you’ve been “deprived”.

Here’s the recipe for a sweet snack that Joseph brought home from school the other day – the taste of butterscotch and chocolate with a crunch – and it’s peanut-free!

Note: make sure that you don’t get your ingredients from a bulk store, as there is a strong possibility of cross-contamination with other food items. Also ensure that you read the label for the chocolate chips – we use PC brand Decadent chocolate chips or Chipits plain chocolate chips (the yellow bag).

10-15	soda crackers (we like salted best)
1 cup	butter (real butter, not margarine)
1 cup	brown sugar
1/2 cup	chocolate chips

1. Pre-heat oven to 400 degrees Fahrenheit.
2. Line a metal cookie sheet with aluminum foil. Place the soda crackers on the foil in a single layer.
3. In a saucepan, bring butter and brown sugar to a boil. Continue at a rolling boil for 5 minutes, stirring constantly.
4. When it starts to thicken, immediately pour over crackers. Smooth mixture over crackers with a spatula.
5. Place in oven for 5 minutes. Turn oven off.
6. Remove from oven and sprinkle with chocolate chips.
7. Place back in cooling oven for 5 more minutes.
8. Remove from oven and spread evenly with a spatula.
9. Place in fridge or freezer until hard.
10. Cut or break off pieces to serve. Store any remaining pieces in an airtight container in fridge.