So, I’ve been trying to get a post out every Tuesday this quarter… As you can tell by the giant lack of posting last week, that didn’t happen.
Sorry guys, 4 exams, my parents were in town, and I got the stomach flu. That leaves surprisingly little time for baking, cooking, or knitting.
Not to worry, because my lovely craft club came over last Friday anyways for a little party, and I was all over refreshments.
Halloween happens to be my favorite holiday. Funny thing about that is, I don’t particularly like being scared. But I do love dressing up. I love any excuse to eat chocolate. I love pumpkins, apple cider, and fall. And most of all, I love Goblin Bars.
(Before the yelling starts, I am aware that these cookies go by many other names. This is just what I call them)
- 1/2 Stick of Butter
- 1-2 Cups of Graham Cracker Crumbs, (from a box or freshly smashed)
- 1 Bag Chocolate Chips with Peanut Butter Chips
- 1 Can of Sweetened Condensed Milk
Preheat oven to 350 degrees, and insert either a 12 inch round cast iron pan or 8by13 inch rectangular baking dish with the butter.
When butter is melted, sprinkle with graham cracker crumbs. Press the crumbs together to form a crust, using crumbs as needed to make a 1/4 inch crust. Make sure all of the crumbs are held together by the melted butter, or your crust will fall apart.
Cover the crust with your chocolate and peanut butter chips. This won’t take the whole bag… Oh darn, you’ll need to snack on a couple.
Now is when you’ll want to open your condensed milk.
Drizzle the milk over the chips, try to keep it as even as possible.
Place your cookies into the 350 degree oven for 10 to 15 minutes, until the milk is caramel colored and bubbling.
Allow to cool before cutting into squares. These are quick and delicious cookies, very handy for when you forget you’re having people over.. not that I’d ever do that…