We also had hotdogs on skewers. They'd taken crescent rolls, cut them into strips, and wrapped the dough around the hot dogs. Then they baked them. They didn't stop there. A triangle piece of cheese went on the top and upside-down cupcake holders went on the bottom. They were stuck upright in Styrofoam covered in bright red paper. The result? Rockets. My youngest nephews would LOVE this! Super good to eat too! As were the strawberries, blueberries, and marshmallows. Yes. In case you doubted at all, I've already got my reservation in for the next craft event.
Salted-Peanut Butterscotch Bars
15 whole graham crackers, broken up
3 tablespoons sugar
pinch of salt
6 tablespoons unsalted butter, melted
One 11-oz. package butterscotch morsels (about 1 3/4 cups)
1/2 cup peanut butter
1 cup chopped salted roasted peanuts
Line a 9-inch square baking pan with foil, allowing ends to overhang by 2 inches.
Process graham crackers with sugar and salt in a food processor until finely ground. Pulse in butter until moistened. Transfer to lined pan and press crumbs down evenly and firmly.
Place butterscotch morsels in a large bowl and microwave on high for 1 minute. Remove and stir until smooth and creamy. (Continue to microwave in 10-second intervals if morsels have not melted. Do not overheat or mixture will seize up and turn into a stiff mass.) Stir in peanut butter and peanuts. Blend well and spread evenly over graham-cracker crust. Cover and chill for at least 1 hour 30 minutes or until firm.
Lift bars out and remove foil. Use a sharp knife to carefully cut into squares.
Makes about 36 1 1/2-inch squares
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