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Last Friday night, my husband took my daughter to the Father-Daughter dance for Girl Scouts.
The night before the dance, he asked if he could take her to dinner. She accepted and they decided on Chili’s.
While she was getting ready for the big night, he presented her with flower hair clips to wear.
I swear, I thought I’d have no heart left, it was melting left and right.
At the dance, they posed for a prom-style photo.
He was even a good sport and did Dancing with the Stars lifts with her over and over until he was practically crippled from the effort.
It’s times like these that make me misty-eyed and realize that she’s growing up. Last week, Girl Scout Dance. Next week, the Father-Daughter dance at her wedding.
Sigh.
It’s a good thing I keep treats like this Pretzel Toffee around for emotional heart-melting emergencies.
Pretzels. Brown sugar buttery caramelly stuff. And chocolate. Pretty good for drowning one’s (happy) sorrows, no?
- 4 cups pretzels
- 1 stick (1/2 cup) butter
- ½ cup brown sugar
- 1 cup chocolate chips
- Sprinkles for decorating, if desired
- Preheat oven to 350°. Line a cookie sheet with foil and spray liberally with cooking spray. Spread pretzels out in an even layer on prepared pan. Set aside.
- Melt together butter and sugar in a saucepan over medium heat. Cook at a low boil about five minutes. Pour over pretzels and bake for 7 minutes.
- Remove hot pan from oven and sprinkle with chocolate chips. Put pan back in hot oven for 2 minutes. Remove and spread melted chocolate chips in an event layer. Let harden and break into pieces.
Enjoy!
