D
Dee Randall
Guest
My mom in 1940 used to coat/frost regular boxed graham crackers with chocolate which hardened enough
to eat without coating our hands. It was thin, but not brittle. I have occasionally, but seldom,
seen these in "Borders" at the coffee counter.
I would like to make something similar, but don't want to put a packaged frothy frosting or a
"boiled to a certain degree candy-like" fudge on top.
Does anyone have any ideas about this or remember their mom doing the same and have a suggestion?
Thanks, Dee
to eat without coating our hands. It was thin, but not brittle. I have occasionally, but seldom,
seen these in "Borders" at the coffee counter.
I would like to make something similar, but don't want to put a packaged frothy frosting or a
"boiled to a certain degree candy-like" fudge on top.
Does anyone have any ideas about this or remember their mom doing the same and have a suggestion?
Thanks, Dee