Week 9: Chocolate Bark vs Thin Mints

Ok, we all know how exciting Girl Scout Cookie Season is! It's practically a national holiday, in the Merlo House. On family Sundays, we can smell a girl scout coming from a mile away, which prompts us to position ourselves on the couch in a way that provides a straight shot view to the front door, so we can catch the flash of green as a the young scout walks by with her wagon.

My first encounter this year prompted me to a bit of self talk:

Hmmm...this isn't a whole food.  It's a snack.  You're not buying snacks this year.

 Which quickly turned to:

Honestly, I don't care if it's a "whole food" or not...I'm getting cookies!!  

So....I cheated.Then I felt guilty for cheating....so I reached for another shiny, silver sleeve and felt better ;)

But seriously, I knew I wanted to try to get back to homemade stuff. So, I made a family recipe for chocolate bark. Man...it never disappoints.

Funny thing is, the night I made the bark, my parents surprised me with some "Get Well Thin Mints"!! The whole house had been sick, and they couldn't have chosen a better encouragement....because....honestly, there's no comparison. And I'm so grateful that they dropped off those cookies, because Girl Scout Cookie Season is only once a year.

Hmm...wonder how long it'll take Hallmark to establish Opening Day as a holiday worthy of giving and receiving greeting cards? I'd buy some..and send them to my mom and sisters.
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Recipe for Bark

2 sticks butter
1/2 cup brown sugar
12 oz chocolate chips
1 box graham crackers

Preheat oven to 350.
Line cookie sheet with foil, then graham crackers
Heat butter and brown sugar to boiling.
Spread sugar mix onto graham crackers.

Bake for 10 minutes.
Turn off oven.
Spread chocolate chips over top, and return to oven just to melt.
Spread chips with a spoon, then refrigerate at least 3 hours.
Break into pieces.