I am just back from Kindling Words, and already missing the crisp Vermont air, the copious food, the constant talk about writing, editing, narrative, the Business, and books we love (and loathe), and of course the excellent company. However, there is one thing I do not have to miss, and that is Andrea Tompa's Graham Cracker Goodness (as I am hereby naming it). For non-KW attendees, Andrea is an associate editor at Candlewick; for KW attendees, this was the stuff that was at the back of the baked goods table in the round Tupperware, which you may not have had a chance to eat because I personally ate about a quarter pound of it, with no regrets. It's that damn good.
Andrea Tompa's Graham Cracker Goodness
1 sleeve graham crackers
1 cup butter
1 cup packed brown sugar
1 pkg chocolate chips
Preheat oven to 350 degrees. Line a 10" x 15" cookie sheet with tinfoil. Place crackers flat on the cookie sheet so that they're all touching each other and so that they extend right to the edges. (Use pieces of crackers if necessary to make it work out.)
Melt butter and sugar and boil 3 minutes. Pour over crackers. Put in the oven for 5 minutes, or until bubbles form all over.
Pull out the cookie sheet and sprinkle chocolate chips on top. Put in the oven for an additional minute, then take it out and spread the chocolate for the edges.
Let it cool. Put in the freezer for 3 hours (or more), then take out the frozen sheet and peel off the tinfoil. Break the bark into pieces. Can be frozen or stored in a tin.
The lone way I believe this ambrosia can be improved is through the addition of marshmallow, thus turning it into a s'more -- any ideas on how to try it? And some writing notes from the wonderful talks this weekend coming soon.
Andrea Tompa's Graham Cracker Goodness
1 sleeve graham crackers
1 cup butter
1 cup packed brown sugar
1 pkg chocolate chips
Preheat oven to 350 degrees. Line a 10" x 15" cookie sheet with tinfoil. Place crackers flat on the cookie sheet so that they're all touching each other and so that they extend right to the edges. (Use pieces of crackers if necessary to make it work out.)
Melt butter and sugar and boil 3 minutes. Pour over crackers. Put in the oven for 5 minutes, or until bubbles form all over.
Pull out the cookie sheet and sprinkle chocolate chips on top. Put in the oven for an additional minute, then take it out and spread the chocolate for the edges.
Let it cool. Put in the freezer for 3 hours (or more), then take out the frozen sheet and peel off the tinfoil. Break the bark into pieces. Can be frozen or stored in a tin.
The lone way I believe this ambrosia can be improved is through the addition of marshmallow, thus turning it into a s'more -- any ideas on how to try it? And some writing notes from the wonderful talks this weekend coming soon.