would butter work for that? I know when making things I was told to greace 
up my hands too so that food wouldn't stick to it. That might work.

Blaine
----- Original Message ----- 
From: "Patricia" <[email protected]>
To: <[email protected]>
Sent: Saturday, February 20, 2010 8:16 PM
Subject: Re: [CnD] BOB'S HOMEMADE TWIX BARS


Have you made this? I have tried recipes like this in the past and when it
comes to spreading with a spatula, I end up with a very big mess. How do you
do it without all the gooy stickin' to the spatula?

----- Original Message ----- 
From: "Helen Whitehead" <[email protected]>
To: "cooking-in-the-dark" <[email protected]>
Sent: Saturday, February 20, 2010 7:57 PM
Subject: [CnD] BOB'S HOMEMADE TWIX BARS


>  BOB'S HOMEMADE TWIX BARS
>
>  Yield: 24 bars
>
>  About 8 ounces buttery crackers (such as Keebler Club Crackers)
>
>  3/4 cup packed brown sugar
>
>  1/2 cup granulated sugar
>
>  1/2 cup (1 stick) butter
>
>  1/2 cup milk
>
>  1 cup graham cracker crumbs
>
>  1 cup chocolate chips
>
>  2/3 cup peanut butter (chunky or creamy)
>
>  Grease a 9-by-13-inch pan. Place a single layer of crackers in the pan.
>
>  Combine sugars, butter, milk and graham cracker crumbs in a medium pot.
>  Stirring constantly, bring to a boil. Boil 5 minutes, still stirring
>  constantly. Pour over crackers; if necessary, spread with a spatula to
>  cover
>  crackers completely. Top with another layer of crackers.
>
>  In a clean pot, combine chocolate chips and peanut butter. Melt over low
>  or medium-low heat, stirring constantly. When smooth, pour over crackers
>  in pan,
>  spreading to cover them evenly. Let cool completely (or refrigerate at
>  least 1hour) before cutting into bars.
>
> Later.
>
> E-Mail: [email protected]
>
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>
> Skype: honeybunny1958
>
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