Classic Goodie: Seven Layer Magic Bars

There was a time in my life that I worked with church youth groups and was asked to not watch rated-R movies since our youth could not watch them and they typically expose us to themes that are not the best for our minds. This time period produced some great movies that people often will reference in conversation. People are shocked that I have not seen some of these “classics.”

Awhile back, a good friend sent me an odd text message that turned out to be just such a reference to a movie that I had not seen. He was surprised that I didn’t understand the reference and when I told him why he suggested that we start to meet up and “catch me up” on some of these classics. The deal was that I would bake with him (teach him how to make some of the classic goodies) and then we would watch a classic movie.

This turned into a weekly treat for both of us as we worked our way through goodies and movies. We made chocolate chip cookies twice and then we made these seven-layer magic bars. I’d never made them before, but the recipe looked very easy, and it was even on the can of sweetened condensed milk!

The bars are made by simply layering the ingredients into a pan and baking. We took the easy way and ground the graham crackers in my food processor and using pre-chopped nuts. This recipe felt very semi-homemade to me. Not much true baking skill is required. It would be a great recipe to quickly pull together to take to a potluck or party. The only downside for me is that it includes coconut. Had I been making it for myself, I would have probably omitted it and said six-layers were enough…but since these were a childhood favorite for my friend, we stuck to the recipe and he took home all of the leftovers!

He said that they were perfectly delicious and just as he remembered having as a child….so I call that a success! Give them a try!

Oh, by the way, we watched Shawshank Redemption, Silence of the Lambs and The Green Mile. So, what movies are on your classic “must-see” list? Let me know in the comments!

Recipe: Seven-Layer Magic Bars
Source: Eagle Brand

Ingredients
Non-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Sweetened Condensed Milk
1 cup (6 oz.) butterscotch-flavored chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Instructions
HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of
prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

With Love,
Christina

Marbled Cheesecake Bars, Lemon Bars & Scott’s Almond Roca

Hey look! It is finally a new post from me! I am so sorry that I took a bit of a break from blogging, but sometimes that is what happens when life gets too busy. I am excited to be getting back to it though and thought as a treat I would share with you a few of the things that I have made recently. Catching up so to speak but also sharing some sites and recipes from others.

Marbled Cheesecake Bars
The first recipe I want to share is from Eagle Brand. I know them best as the sweetened condensed milk people. I made these yummy cheesecake bars because I wanted to make something chocolate-y for a church event, but I didn’t want it to be overly chocolate. I also wanted to be able to cut them into individual servings and display in cupcake paper cups so that they were easy to serve.

They were a big hit at the event, and I even had enough left over to take into work the next few days. They kept well and I thought they were delicious. A bit rich, but hey, that’s what cheesecake is all about and certainly with just a bite-sized piece (or two!) you had enough to satisfy and not be overwhelmed.

My only recommendation or change to this recipe would be to use more of the vanilla batter when you first pour it in and make less chocolate batter. I did a true 50/50 and the bars ended up being mostly chocolate with a vanilla swirl versus a true swirl of both.

Photo from Eagle Brand Website

Recipe: Marbled Cheesecake Bars

Ingredients
2 cups finely crushed creme-filled chocolate sandwich cookies (about 24 cookies) (Think Oreos)
3 tablespoons butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
2 (1 oz.) squares unsweetened chocolate, melted

Instructions
HEAT oven to 300ºF. Combine cookie crumbs and butter in medium bowl; press firmly into bottom of 13 x 9-inch baking pan. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. STIR melted chocolate into remaining batter; spoon over vanilla batter. Swirl through batter with knife or metal spatula to marbleize. BAKE 40 to 50 minutes or until set. Cool. Chill. Cut into bars.

Lemon Bars
The next recipe is from one of my favorite food bloggers ever: Smitten Kitchen. She is brilliant! I always turn to her for recipes and tips when I need something that I know will work out perfectly. She takes the time to adapt the recipe so that it works…and shares how and why she made the adaptations. Her photography is brilliant too (check out her link for photos for sale). Her blog is a work of art!

So, at the aforementioned church function, I also wanted to take something that was NOT chocolate. I know everyone says they love chocolate, but if you are like me, you also crave the not-chocolate, not-vanilla tastes every now and then. I thought lemon bars would be perfect for this reason. They could also be individually cut and slipped into cupcake paper cups for display and serving.

This recipe was perfectly easy to follow…the only thing missing was how long to bake it if you wanted to have a 1:1 ration of filling to crust as was recommended (if you read her post, you will see what I mean). I baked mine for about 20 minutes. I thought I’d burnt them, but they tasted wonderful and got RAVE reviews. I would recommend watching them after the 15 minute mark and making your own judgment call on how long to bake them.

Photo from Smitten Kitchen

Head to her site for more yummy photos…She offers them for sale, this one included!

Recipe: Lemon Bars
As adapted by Smitten Kitchen

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the full-size lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting

[Or] for a thinner lemon layer:
4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour
Confectioners’ sugar, for dusting

Instructions:
Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

Scott’s Almond Roca
This final recipe comes from a friend. He is a wonderful guy who owns cats, loves wine, has a great sense of humor and apparently one kick-butt recipe for a mock almond roca. Scott posted that he was making this delicious treat on his Facebook page awhile back (around December if I remember right). I immediately asked for the recipe because I love Almond Roca. I have very fond memories of stealing several pieces from the pink can at my Grandma’s. For those that do not know about Almond Roca visit their site, but it is similar to an English Toffee, only in a round piece covered in nuts. Yum!

Scott tried to slip a fast one on me by giving me a faulty recipe but I caught it before I made an attempt at making this and he came clean on the real recipe. (I want to believe it was a simple error on his part… heehee!) Do not make this unless you want to become instantly addicted…that was the warning I got and will pass along to you…because it is accurate. This candy is so easy (well, besides having to stir for 20 minutes) and so worth every minute you have to wait to break it up to eat. Thanks Scott for sharing!

(I do not have a photo of these treats….they were gone way too fast!)

Recipe: Scott’s Almond Roca
Ingredients:
1 cup Slivered Almonds
1 cup White Sugar
1 tbs. Water
1 tbs. Light Karo Syrup
1 cup Butter (DO NOT substitute margarine)
2 Large (1/2 Pound Each) Hershey Bars* (or however many it takes to get to a pound of the smaller chocolate bars!)

Instructions
Combine almonds, sugar, water, Karo syrup and butter in a frying pan or pot on medium-high heat.** Stir constantly until the mixture turns one shade darker than light brown sugar (this takes approximately 20 minutes). When it starts to caramelize it happens quickly so be patient and watch the mixture closely. Try not to let it smoke or it will have a burnt taste.

Pour the mixture into a well-greased 13" x 9" pan (it will be extremely hot, so be careful). Place each Hershey bar on top (they will soften quickly) then spread evenly over the entire pan. Top with some extra almond slivers.***

Let cool/harden and cut or break into pieces.

Scott’s Tips
* I've used various (semi-sweet, dark, etc.) Hershey chocolate chips which also melt well. I've experimented with other brands of chocolate (e.g., Ghirardelli), but none seem to work as well as Hershey.
** I like to add a shot of brandy, rum and/or a small amount of vanilla extract for flavor. It works best to add the alcohol just after the butter completely melts (the alcohol content evaporates by the time the caramel is ready).
*** I like to add a few sprinkles of cinnamon (after everything cools off), as well.

Hopefully you will take the time to make and enjoy each of these recipes. They are all wonderful and from trusted sources of yummy food. Do you have a favorite food blog that you enjoy to cook from (you know, besides mine!)? Share it with me in the comments!

Enjoy with Love,
Christina

Daring Cooks: Nut Butters (July 2010)

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

According to Margie and Natashya, “Nutrition research suggests that nuts are good for your health. Nut butters, or pureed nuts, make it easy to use nuts in cooking. Although peanut butter is a staple in North America, most popular as the star ingredient in peanut butter and jelly sandwiches and beloved in peanut butter cookies and other sweets, it's seldom used in preparing savory dishes. Nut butters -- including not only peanut butter but almond, cashew, and walnut butters -- are common ingredients in many Asian and African countries, used in a wide array of savory dishes. Nut butters add complex & interesting flavors to dishes, provide body & thickness to sauces, and can be used to replace the dairy fats or other oils in recipes.”

The challenge this month was made a bit more interesting by requiring that we use our nut butters in a savory recipe. Margie and Natashya gave us a few recommendations and I chose to use the one for Chicken with Pecan Cream & Mushrooms.

The recipe is supposed to take 30 minutes start to finish and seemed to include ingredients that were normal and easy to deal with. The nut butter came together very easy. The food processor did all the work! The rest of the dish also seemed to come together fairly easy, though I have trouble cooking meat of any kind on the stovetop without setting off the fire alarms, turning on fans and opening doors (Did my mom teach me this method?! Love you mom!).

I doubled the cream/sauce recipe because I like my dishes to be saucy. Cooking with mushrooms can be tricky for me as well. I am not sure I have quite mastered it yet….but, after eating this dish I think I have discovered that I am not a big fan of dishes where mushrooms are the star. I do ok if they are a background flavor or ingredient, but I found myself picking around them in this dish to get to the “good stuff” … the chicken, noodles and pecans! The dish overall was very good, but I did not end up eating the leftovers because of the mushrooms...live, cook and learn!

If you want to see the other options and recipes for other nut butters, visit The Daring Kitchen’s post for this challenge. They even have a downloadable, printable PDF file there.

Recipe:
Chicken with Pecan Cream & Mushrooms
Yield: 4 servings
Recipe notes: Substitute your favorite pasta or rice in place of the egg noodles. Use fresh rosemary or parsley in place of thyme if you prefer.

Ingredients:
Pecan Cream:
3/4 cup (180 ml) coarsely chopped pecans*, toasted
1 cup (240 ml) water
¾ teaspoon (3 ml) salt, more as needed
½ pound (225 g) egg noodles or pasta
4 (6-ounce / 170 g) boneless, skinless chicken breast halves
1 teaspoon (5 ml) olive oil, more as needed
Salt & pepper to taste

Sauce:
1 tablespoon (15 ml) deglazing liquid (water, broth, wine; optional)
1 teaspoon (5 ml) olive oil, more as needed
1/4 cup (60 ml) finely chopped shallots
½ pound (225 g) mushrooms, sliced
1 Tablespoon (15 ml) fresh thyme leaves
Chopped pecans, (optional garnish)

Directions:
1. Prepare pecan cream. Grind pecans in a food processor for about a minute or so until smooth, scraping down the sides of bowl as needed. Add water and 3/4 teaspoon (3 ml) salt; process until smooth, scraping sides of bowl as needed. Set aside pecan cream. (*If starting with prepared pecan butter, blend ¼ cup plus 2 Tablespoons (90 ml) pecan butter with the water and salt until smooth.)

2. Cook noodles according to package instructions in salted water. Drain, rinse, and keep warm.

3. If desired, pound chicken to ¼ inch (6 mm) thickness to promote even cooking. Sprinkle with a bit of salt and pepper to taste. Heat 1 teaspoon (5 ml) olive oil a large nonstick skillet over medium-high heat. Add half the chicken; sauté 3 to 5 minutes on each side or until cooked through. Cook the chicken in 2 batches, adding more oil if needed for second batch. Set aside cooked chicken on a clean plate, cover to keep warm.

4. Add deglazing liquid to pan if using and stir up any browned bits. If needed, add another teaspoon (5 ml) of oil (or more) to pan for sautéing the shallots and mushrooms. Sauté the shallots and mushrooms over medium heat for 4 to 6 minutes or until mushrooms are tender and starting to brown. Add fresh thyme to the pan. Stir in pecan cream; bring to a boil. Reduce heat and simmer for about 1 1/2 minutes till reduced slightly.

5. Slice chicken into thin strips. Divide the noodles among serving plates. Add a scoop of the mushroom pecan sauce on top of noodles. Lay sliced chicken on top. Garnish with fresh thyme and/or a pinch of chopped pecans if desired.

Enjoy With Love,
Christina

Cookology Baking Bootcamp #4: Classic Breads

Tonight, Cookology's Chef Brad taught us how to make Classic Italian White Loaf with Onion and Cinnamon, Honey and Pecan Swirls.

The Classic Italian White Loaf with Onion is a yeast-based bread. How did we manage to get a yeast-based bread to rise so quickly you ask?! Well, Chef Brad taught us a neat trick of how to do it over a double boiler (essentially) and then again on the sheet pan it will bake on over the pot of warm water. It worked like a charm. The downside is you lose a bit of the bread (to the bottom which starts to bake), but the loaf was done in a matter of minutes versus hours!

The mixing and kneading was done again, all by hand. This time it seemed to really make a difference. I could see how someone using a mixer could actually over mix these breads and come up with tough bricks. The bread is best enjoyed while still warm...and it's so wonderful on its own that it doesn't even need butter!

The Cinnamon, Honey and Pecan Swirls were so easy to make I couldn't believe it! They're not yeast based and were baked in cupcake tins! The dough was light and airy, the cinnamon fillling sticky and sweet. I adore pecans so, of course, I loaded mine up. The icing was a simple powdered sugar/heavy cream based icing with the touch of honey. So sweet and gooey...just like a cinnamon roll should be.

This Baking Bootcamp was a ton of fun. I would highly recommend Cookology to those that enjoy learning about food and getting their hands dirty in the kitchen. I didn't learn a ton of new techniques from this class, but I still had a great time and picked up some really great tips and recipes.


Onion White Loaf

Flour – 1lb. 5 oz.
Salt - .4 oz
Water - 12 oz
Yeast - .75 oz.
Sugar - 2.75 oz
Butter - 2.75 0z
1/2 onion chopped

Mix water and yeast and let sit for 5 minutes.

Add sugar to water and stir until combined. Mix flour, salt, melted butter and water mixture together. Knead for 5 minutes until dough is smooth and elastic. Allow to rise in a warm place until doubled in bulk.

Punch down and shape into shape desired. Allow to rise for one hour and bake at 350 for approx. 25 minutes or until golden brown.

Quick Cinnamon Biscuits/Rolls
Adapted from The Moosewood Collectives Moosewood Restaurant New Classics
Yield: 9 biscuits

Cinnamon Sugar Filling
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg

Biscuit Dough
2 1/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream

Icing
6 tablespoons confectioners sugar
4 to 6 teaspoons milk or heavy cream

1. Preheat the oven to 400 degrees F.

2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.

3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.

4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.

5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.

6. For the Icing: While the biscuits bake, mix together the confectioners sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.

Enjoy With Love,
Christina

Microwave Peanut Brittle

This recipe is special in our family, at least I think so. For as long as I can remember, my family has been eating peanut brittle and chocolate balls at Christmastime. Personally, since the chocolate balls have coconut in them my favorite was peanut brittle (though I always enjoyed helping roll and dip the chocolate balls). The mystique of making peanut brittle was great in my mind though. You had to cook it just long enough and work quickly so that it didn't set up in the bowl or too thick. I left this difficult task to the experts...my Grandma and Mom....until this summer.

I was home visiting family for my cousin's wedding (Congrats Rob and Sarah!) when I decided to have Grandma and Mom teach me the secrets of peanut brittle. We went to shop for all of the ingredients (more on that later) and got to work.

Mixing the peanuts, sugar and corn syrup, that's easy. Just be sure to get the sugar really mixed in with the corn syrup, coating the peanuts...makes it come together better later.

After the first cooking time, the mixture should be boiling and nuts brown. Keep in mind that every microwave is different. Apparently this is the real "secret" of making great peanut brittle...finding out how long to cook it for each step in your microwave. SO, you'll likely need to experiement a bit...good thing the ingredients aren't that pricey! A warning...from this point foward the mixture is extremely hot!

Anyway, since Grandma and Mom had done this a billion times before in Grandma's microwave, they knew the exact time...and it came out looking perfect. So we quickly moved on to the next step and added the butter and vanilla....stir it in and put it back in the microwave for the second time.

Ok...so this is the step where things were a bit scary for me....the warnings of "work fast," and "have everything ready to go so you can go quickly," were ringing in my ears. SO...take note...make sure you have your pan buttered, your baking soda measured and be ready when the buzzer goes off.
The baking soda, once added, will make the mixure foam up and you'll think you're working with a chemistry set (I guess in a way you are! Cooking/Baking is like that sometimes!). Again...work quickly, stirring it in and then....pour out onto the lightly buttered pan and spread the nuts into a single layer. You'll notice I let my expert mom handle this batch...so I could snap photos (I did do the other batches later though...I promise!). Now the hard part....waiting. HA! You have to let it sit and cool down. Once cooled you break it into pieces and enjoy. Yumm...(sorry for the blurry shot...)

As it turns out that one of the hardest parts of this family recipe is finding raw spanish peanuts....HA! So, I asked if we could make it with other more easily available nuts as well....we made a batch with the hard to find peanuts (as shown), a batch with cashews and a batch with mixed nuts. Of course, the traditional peanut was a hit, but I also really liked the other variations. They were all just as easy to work with and didn't require adjusting the cooking time. Though I would imagine if you were to use the larger Brazil nuts only, you may want too cook them a bit longer.

A tip for clean up: Soak everything that touched the brittle IMMEDIATELY! This stuff becomes rock hard, and pretty quick. Once you've spread out the brittle, take that spoon and the bowl and put it in hot water. You'll be glad that you did later....trust me.

I don't have a glamor shot of any of the three batches, but they were a big hit and enjoyed. It was so fun to be in the kitchen with my Grandma and mom learning this recipe. Maybe one day I can pass it along to the next generation now.

The Recipe:
Microwave Peanut Brittle

1 1/2 cups peanuts (or other nuts)

1 cup granulated sugar

1/2 cup light Karo syrup

1 tablespoon butter

1 teaspoon vanilla

1 teaspoon baking soda

Mix nuts, sugar and syrup in a microwave-safe glass bowl. Cook 7-10 minutes on high (again, adjust to your microwave!). Mixture should be boiling and nuts browned. Quickly stir in butter and vanilla. Cook 2-3 minutes more.

Add baking soda and stir quickly, just until foamy. Pour immediately onto buttered cookie sheet. Let cool. Break into pieces. Enjoy! (Store in airtight container, or as we do in my family, a zip-type baggie.)

Enjoy with Love,
Christina

Almond Brownie Cheesecakes

This recipe will likely not inspire greatness...but it was quick and easy and I had everything in the house to make it. Here's why... I'm having a party tomorrow. I made another dessert (to be blogged about later) that I've never made before, and had to be creative with. So, even though it looks like it turned out great, I hit the panic button. What if it tastes terrible.... off to the kitchen I went to see what else would be fairly foolproof.

I had bought this cheesecake brownie mix a few weeks ago because it was on sale. Bad reason I know, but now I’m glad I did. Instead of making the recipe like normal, I thought I’d try the variation suggested.

It came together quickly, as box brownies do. I tried not to over-mix either element (brownie and cheesecake filling).

Ready to Assemble

I filled the cups and actually did a decent job of allocating enough in so that I didn’t run out or have too much left over. Then I assembled as directed with the chocolate chips and almonds.

Into the oven they went

They turned out great!

Straight from the Oven

*PHEW* At least one dessert will be a hit… Crossing my fingers on the other one.
(Sorry for the blurry glamour shot...I may try to get a better one when the lighting is better.)

Recipe
Almond Brownie Cheesecakes
Makes 12 individual cheesecakes

1 box of Cheesecake Swirl Brownie Mix (Pillsbury)
¼ cup almonds, chopped
¼ cup chocolate chips

Additional Ingredients Needed:
1/3 cup oil
5 tablespoons water, divided
2 eggs

Heat oven to 350 degrees. Line 12 muffin cups with paper baking cups.
Prepare Pillsbury Cheesecake Swirl Brownie Mix batter and cheesecake filling as directed on package, using oil, water and eggs. Fill each cup 2/3 full with brownie batter. Spoon about 2 teaspoons cheesecake mixture on top of batter in each cup.

Sprinkle almonds and chocolate chips evenly over cheesecake mixture. Bake 26-28 minutes or until brownie is firm. Cool completely. Store loosely covered in refrigerator.

Enjoy with love,
Christina

Sweet and Nutty Trail Mix

I used to love this Planter's Nuts and Chocolate Trail Mix. I would purchase a bag of it almost every other day. Then, one day, when I was paying for my bag of yumminess, I had a thought. I thought why couldn't I try to create this mix on my own and save a ton of money!? SO, I set out to do just that and think I came pretty darn close, if not improved on the original mix.

I don't have a glamour shot of this on for you, but you can pretty much take a guess, no cooking/baking/heating involved.

Sweet and Nutty Trail Mix
2 cups cocktail peanuts
1 cup dry roasted almonds
1 cup roasted cashews
1/2 cup M&M's plain chocolate candy
1/2 cup M&M's peanut chocolate candy
1/2 cup raisins
1/2 cup dried cranberries

Mix and enjoy!

Enjoy with love,
Christina