North Toronto MOMS - Newsletter

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PREVIOUS RECEPIES

Chocolate Toffee Bites: Recipe from Robin Hood Foods

Base
2 cups Robin Hood All purpose Flour
1 cup brown sugar
½ cup cold butter, cut into pieces

Topping
½ cup brown sugar
2/3 cup butter (two thirds cup)
2 cups Chipits Semi-Sweet Chocolate Chips

1. Base: Preheat oven to 350F. Line a 9" x 13" baking dish with parchment paper. (folding it
over the sides will help getting the squares out and cut - they stick!)
2. Mix flour, sugar and butter until mixture resembles coarse crumbs. Mixture will be very dry.
Press into prepared pan. Sprinkle pecans evenly over mixture.
3. Topping: Cook butter and sugar in a small saucepan, stirring constantly until mixture begins
to boil. Boil one minute. Pour over pecans.
4. Bake in preheated oven 18-20 min until topping is bubbling.
5. Remove from oven and immediately sprinkle with chocolate chips.
Let stand 3 to 5 min. Carefully spread melted chocolate chips to cover.
Cool in refrigerator until chocolate sets. Cut into squares.

Ginger Cookies:
1 1/2 cups margarine, melted
1/2 cup molasses ( I use "Grandma" Molasses)
2 cups white sugar
2 eggs
4 cups flour
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
extra sugar for rolling

Preheat oven to 350. Add molasses, sugar and eggs to the margarine.
Beat well. Sift together and add to this mixture flour, soda and spices. Refrigerate dough for
several hours. Make into small balls. Roll in sugar. Bake until just before you think they are
cooked (so that they are soft and chewy to eat). Enjoy!!