Showing posts with label holiday candy. Show all posts
Showing posts with label holiday candy. Show all posts

Sunday, July 22, 2012

Easy and yummy--what could be better?

Lorna Barrett must be absolutely crazy.  Why else would she write three different mystery series?  In addition to the New York Times bestselling and Agatha-nominated Booktown Mysteries, she writes the bestselling Victoria Square Mysteries as Lorraine Bartlett, and as L.L. Bartlett the Jeff Resnick Mysteries.  You can find MURDER ON THE HALF SHELF at most bookstores and online. 

And now -- Lorna!

 One of the things I like best and least about the Booktown Mysteries are the recipes.  The best part -- is testing and eating them.  The worst part?  Testing and eating them and GAINING POUNDS.  I know I’m not the only guest to post here on Mystery Lovers Kitchen to say that, but it’s true.  And when it comes to candy -- watch out!

Because my heroine Tricia Miles doesn’t really cook, I needed an easy recipe with only a few ingredients.  Tricia had everything on hand, and her sister, Angelica (who’s known for her cookbook store, her retro café, and as a bestselling cookbook author) showed her how to make this lovely toffee recipe.  It’s ready to eat in just over and hour.  (I know--the waiting is murder, but it does need to harden in the fridge.)

This recipe is terrific any time of year, but especially at the holidays.  It’ll look like you fussed for hours.

Simply Crackers Candy


One “sleeve” of saltine crackers (about 35)
2 sticks butter (1 cup)
1 cup brown sugar
1 11.5 ounce package of chocolate chips*
¾ cups chopped walnuts* (optional)

Line a baking tray with foil and cover with saltine crackers. Boil butter and brown sugar for 3 minutes until frothy. Pour over the crackers.

Bake at 400° for 5 minutes. The butter/sugar mixture will bubble. Remove from the oven and sprinkle with chocolate chips. Let set for five minutes. Spread chocolate with spatula, and sprinkle with nuts. (Gently press the nuts into the chocolate.) Refrigerate at least 1 hour; break into pieces. (Refrigerate the leftovers . . . if there are any.)

*I use milk chocolate chips, but you can vary the recipe with semi-sweet chocolate and even peanut butter-flavored chips.

 Please visit Lorna’s website ( or her Dazed and Confused blog:  You can find her on Facebook at