This is a favorite dish of ours in this house from .... Easy to make if you follow the video... The Farmers Market marinara sauce is what I use because it is a blend of spices and tomatoes picked at peak  that make the lasagna right for us and its made by Prego (another fav).....Buy From Amazon.Com

This Calabro Ricotta Cheese is my choice because is is made with whole milk and has a rich taste to it....Buy From Amazon.Com

This really is a simple but very tasty dish....serve with sour cream and a smile:-)


All thats ever needed at MARVIN'S is family and empty sister Judy met my grandsons and me there more than once( Judy's gift to us) boy could we all put away the food....You see Marvin's had an all you can eat buffet bar with down home country cooking and you talk about some piglets running lose....well we were....those were some very fond memories of family gatherings...

and don't think we forgot the way....first of all they have banana pudding, then there are at least two different flavors of fried pies and cobblers,and cake slices, and you know they have an ICE CREAM machine with two flavors vanilla and chocolate and you will never guess this part....they also have Sprinklesto go on your ICE CREAM ...I tell you they have everything!!!!


  • 35-40 saltine crackers (4 ounces | 100 grams), broken into individual squares*
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 8oz | 230g bag chocolate chips of choice (2 cups. I use semi sweet)
  • ½ - ¾ cup peanut butter chips
  1. Preheat oven to 350°F | 175°C. Line a large cookie tray or baking sheet with aluminium foil (or use 2 smaller trays if needed). Spray with a good quality non-stick spray.
  2. Arrange crackers in a single layer in rows on the tray. (You may need to break some crackers in half to fit the last column.) Set aside.
  3. In a medium-sized saucepan, melt the butter on low heat. Add the brown sugar and increase heat to medium. Bring the toffee to a boil while continuously stirring, then allow to boil for 3 minutes until it turns caramel in colour (set a timer if you need too).
  4. Pour the toffee over the crackers. Working quickly, spread the toffee evenly over the crackers with a spatula.
  5. Bake in hot oven for 4-5 minutes or until beginning to bubble. Remove from the oven and sprinkle chocolate chips over the top. Return to the oven for a further 2 minutes (for the chocolate chips to melt), remove, then spread the melted chocolate over the top with a clean spatula or knife. Add the peanut butter chips on the chocolate, let sit for 2 minutes to melt, and using the tines of a fork, swirl the melted peanut butter chips through the chocolate.
  6. Cover with foil and refrigerate until set. Or freeze for 15 minutes until completely cold. It will form one big sticky sheet. Peel the foil off of the back of the crackers; break up into pieces and serve or store in an airtight container

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