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| author | Bradley Taunt <bt@btxx.org> | 2024-07-20 12:13:49 -0400 |
|---|---|---|
| committer | Bradley Taunt <bt@btxx.org> | 2024-07-20 12:13:49 -0400 |
| commit | b810d9a0b47dd49a90cc8ec7bf1b05f59ff945b3 (patch) | |
| tree | d4e70797a7c1237a7e8a9be0d025e878d2601160 /pages/recipes/Skor_Bark.mdwn | |
| parent | f39a84524d77bcc2a83adfab01716c67cc7e983b (diff) | |
Crude testing with blogrb
Diffstat (limited to 'pages/recipes/Skor_Bark.mdwn')
| -rw-r--r-- | pages/recipes/Skor_Bark.mdwn | 14 |
1 files changed, 14 insertions, 0 deletions
diff --git a/pages/recipes/Skor_Bark.mdwn b/pages/recipes/Skor_Bark.mdwn new file mode 100644 index 0000000..4038643 --- /dev/null +++ b/pages/recipes/Skor_Bark.mdwn @@ -0,0 +1,14 @@ +## Ingredients + +- 1 sleeve of saltine crackers +- 1 cup of butter +- ½ cup of brown sugar +- 12 ounces of semi-sweet chocolate chips + +## Instructions + +1. Preheat oven to 350° +2. Line a jelly roll pan with parchment paper. Lay saltines in a single layer +3. Melt butter and sugar in a saucepan over medium-high heat. Bring to a boil and cook for 3 minutes +4. Pour over saltines and bake for 8-10 minutes +5. Immediately sprinkle on chocolate chips and spread until smooth |