Well, the Goody Platters are finally complete. I think at last count, I had gone through 5 or 6 boxes of butter, and I have yet to begin the baking for the actual Christmas get-together’s to come! Phew! That was a lot of baking, and little people “helping”. I love that they are so willing and excited to help.
As you can tell by photos, a lot of the time we did our baking projects after supper and before bed. 
There are the 2 final recipes I want to share with you from our Goody Plates…..you may click on the titles to be taken to Tasty Kitchen for an easy printable version.
2 packages (12 ounce) oyster crackers
1 cup oil (not olive!)
2 tsp Garlic powder
1 Ranch Dressing Packet (1 oz)
1 tsp. dill weed
Place crackers in a large bowl. Mix seasonings with oil, and pour over crackers. Stir. Place in a paper bag, and gently shake. Roll bag shut and lay it on its side, rotating once or twice. The next day, place crackers in a Tupperware to store until serving.
So yummy, and super simple!
My little cracker shakers…
Look at this bag after a few short hours of sitting. THIS is why you leave them in bags overnight!!!!
So, enough about the spiced crackers.
I have a new favorite Christmas treat. It is SOOOOOOO good, it may have to be my favorite New Year’s treat too.
And Valentines Day.
And Easter.
And Mother’s Day….ok, you get the idea.
If you know me, you know I have a weakness for anything with toffee or caramel. But especially caramel.
Enter Chocolate Caramel Candy Bars.
Oh. My. Goodness.
They are Fan-stinkin’-tastic!
Why hello there my pretty….
Sweet, gooey, creamy caramel, how I love thee. You make my knees go weak.
(Yes Dale, you do too.)
But seriously, you have to make this! We doubled it and made about 84 little square servings.
(It’s rich, you’ll want to cut them in pretty small.)
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CHOCOLATE CARAMEL CANDY BAR SQUARES
1/2 cup butter softened
1/2 cup brown sugar
1 1/3 cup all-purpose flour
Caramel layer:
1 (14 oz) pkg of caramels
1/3 cup butter, cubed
1/3 cup Evaporated milk
1 2/3 cup powdered sugar
1 cup chopped pecans
Chocolate topping:
1/4 cup semi-sweet chocolate chips
1 tsp. shortening
In your mixer, cream butter and brown sugar. Beat in flour until well-blended. Cover a 9×13 casserole dish with parchment paper, and press mixture into the bottom. Bake at 350* for 12 minutes.
In a small saucepan over medium-low heat, melt caramels and butter with milk until smooth. Stirring occasionally to prevent scorching. Measure out powdered sugar into a large mixing bowl. Pour warm caramel over sugar and stir until blended. Fold in pecans. Spread over crust.
Melt chocolate chips and shortening, stir until smooth. Drizzle over caramel layer and make a marbled effect using a bread knife, being careful NOT to cut the crust!
Cover and refrigerate for 3 hours. Remove caramels using parchment paper and cut into cubes. Use a bread knife and cut straight through, no sawing! Store in the fridge with waxed paper between layers, or just eat them all, whatever is easiest.
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Word to the wise: If you eat these treats standing up, the calories don’t count.
Christmas calories don’t count anyhow, do they?
Nah! Eat up! You can start your diet after the new year!
MMMmmmm……
Here are the finished platters, we delivered 20 this weekend. Only 3 or 4 more to go!
Talking about food is making me hungry.
I need a caramel.
Now.
My name is Tonya Ferguson, and I am addicted to ooey gooey caramel deliciousness.
Thank you, I feel much better.
Now, go make some caramels! I know someone who could take them off your hands, should you make them and not like them. (Gasp!)
I may have to disown you though.
Just sayin’…..
~T
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4 little Fergusons 