My husband hates it that I eavesdrop, but it’s a writer thing. You get the best snippets of dialogue by eavesdropping.
Or sometimes you get a great recipe. This one is so easy, and SO-O-O good, and I got it while standing in line at a small-town drugstore a couple of weeks ago. The cashier was telling a customer/friend why another customer/friend (it was a small town, remember) had just checked out with about two dozen of the large size Hershey Symphony bars—you know, the ones that are about 4″ x 9″—which were on sale, buy-one-get-one-free. They were, she said, for brownies, and went on to describe exactly what to do with them
Whip up your favorite brownie mix, then pour half the batter into a 9″ x 13″ pan.
Then work the magic: Unwrap three (3) of the large almond toffee Symphony bars and place them side-by-side across the pan.
Pour the remainder of the batter over the top, covering the Symphony bars. Bake as usual, and cool for as long as you can bear to let them sit.