"PENMART01" > wrote in message
...
> >"Dee Randall" writes:
> >
> >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?
>
> Try with a schmear of PB.

And an ice cold glass of extra rich milk.

Dimitri