Chocolate-Peanut Crisp Bars by Jenny Sanders Whenever I take an assortment of cookies and bars anywhere, these are always the first thing to disappear. 'Nuff said. (But I will just add - cut them small, they are rich!) 1 cup peanut butter 2/3 cup honey 1 cup good semisweet chocolate chip 2 teaspoons vanilla extract 1 cup roasted peanuts, chopped 4 cups crispy rice cereal 1. Melt the peanut butter and honey in a very large pot, stirring frequently. 2. When hot through, remove from the heat. 3. Stir in the chocolate chips until they melt. 4. Add the vanilla. 5. Stir in the peanuts and rice crisps. 6. Press into an oiled 9"x 13" inch pan. 7. Chill and cut into squares.
Old School-Deja Vu Chocolate Peanut Butter Squares by ~TaraK73~ Here is one for the chocolate/peanut butter lover, old or young. I say old first; this was served as the dessert on our lunch tray, 1st grade through 12th grade, usually on "Pizza Friday." And one would not think twice by propositioning a trade of their rectangle slice of frozen pizza for your peanut butter square. (This is where that term you learned in social studies class, "bartering", came into good use!) Can be served for up to 12-24 servings; 24 small servings or 12 nice big servings, like the ones served in the cafeteria at Whitehall School District, Pennsylvania. To this day, they are still served! (Prep/cook time does not include chill time). 2 lbs peanut butter 1/4 lb butter or margarine, softened 1 teaspoon vanilla 1 lb confectioners' sugar 1/3 cup brown sugar 8 ounces milk chocolate, melted 1. Mix first 5 ingredients together with a heavy duty mixer. 2. Meanwhile, melt the milk chocolate on stovetop. 3. Spread in a 13x9 inch pan and top with the melted milk chocolate. 4. Chill; cut into squares upon serving. 5. *Forthe Old School Deja Vu effect: serve each square in a muffin/cupcake paper.
Brownies on Steroids by miss gracie My friend Larry, a lover of all things dessert, declared these are the most outrageous brownies he has ever tasted and nicknamed them "brownies on steroids." They are more like candy than true brownies, and they disappear at our house faster than I can make them. I have heard they keep well, but they never seem to last long enough for me to find out! 1 3/4 cups all-purpose flour 3/4 cup confectioners' sugar 1/4 cup baking cocoa 3/4 cup cold butter 1 (14.00 ounces) can sweetened condensed milk 1 teaspoon vanilla 2 cups semisweet chocolate chips, divided 1 cup coarsely chopped pecan 1/2 cup flaked coconut 1/3 cup English toffee bits 1. In a food processor, combine the flour, sugar, and cocoa. 2. Add the butter and process just until mixture resembles coarse crumbs. 3. Press firmly into a greased 13” by 9” baking pan. 4. Bake at 350 degrees for 10 minutes. 5. While crust is baking, combine milk, vanilla, and one cup of chocolate chips in a medium saucepan. 6. Heat, stirring constantly, until mixture is smooth. 7. Remove crust from oven. 8. Pour chocolate mixture over crust. 9. Sprinkle with coconut, nuts, toffee bits and remaining chocolate chips. 10. Press down firmly. 11. Return to oven and bake for 18 to 20 minutes.
Skor Bars by SueMc SOOOOOO GOOOOD! Really really simple. You will be amazed at the taste and the reactions you get from people when you tell them you used saltines. saltine cracker (salted) 1 cup brown sugar 1 cup butter 1 package and half semisweet chocolate chip 1. Pre-heat oven to 350 degrees. 2. Line cookie sheet with tin foil. 3. Cover lined cookie sheet with saltines, salt side up. 4. Melt butter and brown sugar together, DO NOT BOIL. 5. Pour mixture over saltines. 6. Bake in the oven for 7 minutes. 7. Sprinkle chocolate chips evenly over cookie sheet and once melted, spread evenly Place cookie sheet in freezer or fridge to cool. 8. (Approx. 1 hour in freezer.) Once hardened crack and serve.
Peanut Butter Candy Bars by Jen Neal This is a very nice treat for the family. 2/3 cup butter or margarine, softened 1/2 cup corn syrup 1 cup brown sugar 4 cups rolled oats 1 cup chocolate chip, melted 2 cups crunchy peanut butter 1. Preheat oven to 350ºF (180ºC). 2. In large bowl, cream butter, syrup and sugar. 3. Stir in rolled oats. 4. With moistened hands press mixture firmly into well greased 10x15 inch jelly roll pan. 5. Bake for fifteen minutes or until lightly browned. 6. Cool slightly. 7. In a medium bowl, combine melted chocolate and peanut butter. 8. Spread on cookie base. 9. Cut into bars while warm. 10. Refrigerate for an hour or until topping is set. 11. Store in a cool place. 12. Makes 5 dozen.
Graham cracker brittle by macy0611 ( Yummy little snack 24 whole graham crackers 1 cup chopped nut (pecans or choice) 1 cup brown sugar 1/2 cup butter 1. Grease a cookie sheet. 2. Line it with crackers. 3. combine sugar and butter in a saucepan. 4. bring sugar/butter to a boil. 5. Stir in nuts and cook for 1-1/2 minutes. 6. Spread this mixture over crackers. 7. bake at 350 for 10 minutes. 8. Let cool and break into pieces
No Bake Chocolate Cookie squares by Bergy This is so easy & fast and good! It is from the latest Kraft magazine ("For the Holidays") 8 ounces of baker semisweet chocolate, chopped 1/2 cup butter 1 cup broken dad oatmeal cookies or Oreo cookies 3/4 cup nuts, chopped 1. Partially melt the chocolate with the butter in the microwave on medium for 3 min, stir until smooth OR over a double boiler melt the chocolate with the butter. 2. Add The crumbled cookies and nuts. 3. Spoon into foil lined 8" square baking pan. 4. Smooth it on top. 5. Refrigerate until firm. 6. cut into triangles.
Chocolate Walnut Fudge by Davepc This could possibly be the world's easiest chocolate fudge. You may not get to eat any because the kids will have gobbled it up in a blink of an eye. 400 g condensed milk 375 g milk chocolate, melts 60 g butter 1. Combine all ingredients in a microwave jug. 2. Heat on medium heat (50%) for 5-6 minutes stirring every 2 minutes. 3. Add a handful of walnuts, pecans or nuts of your choice and stir well. 4. Pour contents into a foil lined tray about 200mm x 250mm. 5. Refrigerate until cool. 6. Turn out, remove foil and slice. 7. Enjoy.
funnel cakes A summertime fairground favorite, funnel cakes can be topped with cinnamon-sugar, as this recipe specifies, or powdered sugar, fruit, and just about anything else you feel like putting on top. They're even delicious served plain. 3/4 cup powdered sugar, sifted 1 3/4 cup milk 1 teaspoon cinnamon 2 eggs 2/3 cup pecans 1/2 teaspoon vanilla 2 1/2 cups self-raising flour vegetable oil for frying 1/4 cup sugar Preparation time: 10 minutes Cooking time: 2 minutes per cake Yield 8-10 Cakes Combine the powdered sugar and cinnamon in a small bowl and set aside. With the knife blade in a food processor bowl, add pecans, and chop until fine. Add the flour, sugar, milk, eggs, and vanilla. Process for 30 seconds or until smooth. In a cast-iron deep skillet or Dutch oven, heat the vegetable oil to 375°. Using a measuring cup or a funnel to make a thin stream of batter, pour 1/4 cup batter in a circle to form spiral in oil. Fry 1 minute until edges are golden brown. Turn and fry until golden, about 1 minute. Drain on paper towels. Sprinkle with sugar-cinnamon mixture. Serve immediately. Continue making funnel cakes in batches. If the remaining batter gets thick while standing, stir in 1 to 2 tablespoons of additional milk about halfway through the process.
Apple Acadian Note from Cheri: This recipe comes to us from New Brunswick's Pansy Patch Bed & Breakfast Inn, which looks like the perfect fantasy English Garden Cottage. At the Pansy Patch, they serve this dessert, which manages to be both sweet and tart, with a rich vanilla sauce. If you want to make the recipe lighter, use the crème anglaise recipe given here instead. 6 baking medium baking apples (most any variety with the exception of Macintosh will do) 1 cup cranberry sauce 4 sheets phyllo pastry 1/4 cup melted butter Vanilla Sauce 1 cup heavy cream 1/2 cup confectioner's sugar 1/2 tsp. vanilla 1 T cornstarch (mixed with 1 tsp. cold water) Crème Anglaise 1 cup whole milk 2 egg yolks 4 T confectioner's sugar Serves 6 Pre-heat oven to 375° F. Core the apples and score the skin around them. Loosely fill the apple cavities with cranberry sauce. Brush each sheet of phyllo with melted butter, then cut each sheet into 6 equal squares. Place one apple on a phyllo square and fold the pastry up and around the apple. Turn the apple upside down and place the second square of pastry on and around the apple. Return the apple to its upright position and place on remaining 2 squares of pastry. Fold pastry corner-to-corner and twist the top to seal. Repeat the procedure with the remaining apples. Place apples on an ungreased baking sheet and bake for 20-30 minutes (length of time will depend upon type of apple used). Test for doneness with a toothpick: if toothpick goes in smoothly, apple is cooked. To serve, place apple on a dessert plate garnished with vanilla sauce or crème anglaise. Vanilla Sauce Whisk together cream, sugar, vanilla and cornstarch mixture until smooth. Heat in the top of a double boiler over hot water, whisking constantly until mixture thickens. Remove from heat, cover with plastic wrap and chill. Yields 1 cup. Crème Anglaise Heat milk in the top of a double boiler over hot water. Whisk together egg yolks and sugar. Stir a small amount of the hot mixture into the yolks. Return yolks to hot mixture and cook gently until mixture lightly coats the back of a spoon. Remove from heat, cover with plastic wrap and chill. Yields 1 cup.
