Fruit Salsa and Cinnamon Chips

Chips: 1 pkg tortillas, butter, cinnamon/sugar mix *Brush tortillas with melted butter.  Sprinkle with cinn/sugar mix.  Cut into eighths.  Bake 6-10 minutes at 350 until slightly browned/crisp. Salsa: 1 box strawberries, 3 kiwis, 2 small oranges (or small can of mandarin oranges - drained), 1 can crushed pineapple (drained) *Dice fruit into very small pieces and combine.

Rocky Road Bark

6 whole graham crackers 5 T unsalted butter (Don't substitute, it'll be too salty) 1/4 cup packed light brown sugar 1/2 tsp salt 1 cup milk chocolate chips (I use semi-sweet sometimes) 3/4 cup mini marshmallows 1/2 cup chopped pecans, walnuts, or almonds (I use pretzel pieces instead) Heat oven to 375. Line an 8 inch square baking pan with foil, leaving an overhang.* (* Sometimes I just spray the pan with non stick spray, because sometimes the caramel does stick a bit to the foil- it's up to you) Line bottom of pan with graham crackers in a single layer, breaking them if necessary to fit tightly. Make the caramel. Combine butter, brown sugar, and salt in a small saucepan and cook over low heat, stirring constantly, until butter is melted and sugar has dissolved. Scrape mixture onto graham crackers and smooth with a small spatula so that mixture covers crackers completely. Bake for about 10 minutes, until caramel is bubbling. Remove pan from oven and sprinkle with chocolate chips, and return to oven to soften chocolate, about 1 or 2 minutes.  Remove from oven and, using a spatula, smooth chocolate in an even layer. Sprinkle with marshmallows and then nuts (or pretzels) over chocolate. Press lightly with fingertips to adhere to chocolate.  Cool on wire rack for 30 mintues, then freeze until chocolate hardens, 30 minutes. Grabbing overhang of foil, lift from pan onto cutting board and cut into 2 inch squares. I double this using a 9 by 13 pan instead.