Hello! In the Kitchen this week is my very good friend Patricia with her recipe. This is a nice after-school snack. It’s easy to make and doesn’t have a lot of ingredients. I’m going to use pecans because I’m allergic to peanuts, but feel free to use whatever you like!
Please send me your favorite recipe, along with a story and/or a picture of it if you have one, and I will put you in the kitchen with Sharon. Send them to [email protected] or call me at 937-393-3456.
Remember to do something nice for someone this week. Have a great week!
Ingredients
1 (14 oz) can of sweetened condensed milk
1/3 cup of butter
1/3 cup of brown sugar
3 tablespoons of milk
1 tablespoon of vanilla extract
1 cup of roughly chopped peanuts
1 to 2 sleeves of Ritz crackers
Directions
Prepare the baking sheet and line a cookie sheet with parchment paper, laying out the Ritz crackers in a single layer.
In a saucepan, heat the sweetened condensed milk, butter and brown sugar over medium heat for seven to eight minutes, stirring frequently.
Lower the heat, then whisk in milk, vanilla extract and chopped peanuts. Cook for an additional two minutes until the mixture thickens, then remove from heat.
Using a cookie scoop, spoon the caramel-peanut butter mixture onto each Ritz cracker.
Allow the treats to cool completely, then store them in an airtight container to keep them fresh.
