“When we do the best we can, we never know what miracle is wrought in our life, or in the life of another.”
Hello, sweet friend…
This past week the sun was shining…
daffodils were blooming…
and I gathered up my spring decor…
the jig a bit of decorating magic…
into small rabbits…
with bright colored garland….
just a few changes…
makes all the difference…
the arrival of Spring…
bringing light…joy…and hope into our home…
For years I’ve attended a women’s retreat at Sacred Heart Retreat House located in Alhambra, California. Due to the Pandemic I was not able to attend this past year…however, recently they hosted a Zoom baking class where the Carmelite nun’s taught how to prepare a decadent delight…and today I share it with you!
Below is the actual message & recipe from the retreat house…Enjoy!
“ May God bless you and we look forward to spending time with you soon!” The Carmelite Sisters at Sacred Heart Retreat House
Carmelite Delight (Yields 6-10 servings…depending on how many you eat �)
• Small box of Saltine Crackers (enough to cover your cookie tray)
• 2 cups Semi-Sweet Chocolate Chips
• 1 cup Brown Sugar
• 1 cup Salted Butter
• Crushed pecans/walnuts (optional)
• 1 cookie tray (approximately as 17” x 12”)
• Aluminum foil
• Cooking spray
• 1 medium saucepan
• Rubber/silicone spatula, mixing spoon, metal spatula
Preheat oven to 400 degrees F. (375 for convectional oven)
Line the cookie tray with aluminum foil and spray with cooking spray.
Arrange saltines with the salted side up on the cookie tray so it looks like one sheet
(no spaces between each cracker).
In a saucepan, place the butter in and allow it to melt a little. Add the brown sugar
and bring it to a boil. Cook for about 3 minutes or until the butter and sugar are
completely blended. Stir CONSTANTLY!
Carefully pour the butter and brown sugar mixture over the saltine crackers and
spread evenly over each cracker with the rubber spatula.
Bake for 5-7 minutes until you see it bubble.
Carefully remove the tray from the oven and evenly sprinkle the chocolate chips.
Wait a few minutes and watch until the chocolate chips look like they have softened
and melted a bit.
Use a metal spatula to spread the chocolate evenly across the crackers. If desired,
sprinkle the top with the chopped nuts.
Set aside to cool in the pan in a cool place or in the refrigerator.
In a couple of hours, break it into pieces and voila! Carmelite Delight! Bon Appetit!