12 Days of Cookies, 2016 - Day 9: Caramel Cluster Bark

Made by Jaki Fraser, Manager of the Lawrencetown library, from Saltscapes Magazine Nov/Dec 2016 pg.25

 

Ingredients:

18 Graham Crackers

1/2 cup (125 ml) butter

1/2 cup (125 ml) brown sugar

1 cup (250 ml) condensed milk

1 bag (250 g) mini marshmallows

12 (approx.) chocolate covered peanut caramel clusters

NOTE: The recipe called for Ganong Peanut Clusters, which I couldn’t find, so I substituted with OMG Graham Clusters with peanuts and toffee bits... easy to find.

Line a rimmed cookie sheet with foil, butter the foil and place the graham crackers evenly on the sheet.

In a medium sized heavy-bottomed pot, melt butter, add sugar, condensed milk and marshmallows and slowly melt, stirring continually.  Pour the mixture evenly over the graham crackers and sprinkle chopped peanut clusters on top.  Bake in a pre-heated 400 F oven for 5 – 6 minutes.  With a fork spread cluster mix around then allow to cool 10 minutes.  Refrigerate additional 30 min.  Break candy into chunks and store in covered airtight container.

Jaki says, “Although this isn’t really a cookie... I wanted to try as they seemed really yummy.... Come in on the 15^th and see what you think !”

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Day 7, 2015: CRANBERRY ORANGE MELTAWAYS

Jaki made these gems to share today at the Frank Morse Memorial  Library in Lawrencetown. She claims they will melt in your mouth. This recipe is from Pillsbury  Best Cookies Cookbook: favorite recipes from America's most trusted kitchens.

½ cup sugar                                                            
1 egg
½ cup powdered sugar                                        
2 cups all purpose flour
½ cup butter or margarine softened                           
½ teaspoon baking flour
½ cup oil                                                                  
½ teaspoon cream of tartar
2 teaspoons grated orange peel                                   
¼ teaspoon salt
1 teaspoon vanilla                                                 
½ cup chopped fresh

or frozen cranberries

1.  Heat oven to 350 F. In a large bowl, combine sugar, powdered sugar, butter and oil; blend well.  Add orange peel, vanilla and egg; blend well.  In a separate bowl combine flour, baking soda, cream of tartar and salt; mix well and add to creamed mixture.  Mix well.  Stir in cranberries.  Drop by spoon full 2 inches apart onto ungreased cookie sheets. 

2.  Bake at 350. F for 10 to 15 minutes or until bottoms are a light golden brown.  Cool 1 minute; remove from cookie sheet.  Cool completely.  Dust lightly with powdered sugar.
Yields: 3 ½ dozen.

Easy to make and yummy. I also tried some with dried cranberries and don't recommend that... it is best with fresh/frozen - I added more than the amount in the recipe as I love cranberries.

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