Bittersweet Chocolate Cookies

Ingredients

·         2 cups all-purpose flour

·         1/3 cup unsweetened Dutch-process cocoa powder

·         1/2 teaspoon baking powder

·         1/2 teaspoon salt

·         2 sticks (1 cup) unsalted butter, softened

·         1/2 cup granulated sugar

·         1 large egg

·         1 teaspoon vanilla

·         5 oz fine-quality semisweet or bittersweet chocolate (not unsweetened), finely chopped

·         1/2 cup hazelnuts or sliced almonds, finely chopped (not in a food processor)

·         1 1/2 cups confectioners sugar for coating

Directions                                                                                                                                                                                        

·         Whisk together flour, cocoa, baking powder, and salt in a bowl until combined.

·         Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add egg and vanilla, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Add chocolate and nuts and mix until just combined. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.

·         Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.

·         Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets.

·         Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Recoat cookies with confectioners sugar.

Link intructions: http://www.dressup24h.com/game/6585/Bittersweet-Chocolate-Cookies.html

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Red Velvet Cake

A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. There are many theories as to its origin. Some say it comes from the South, others say it originated in the North. All we really know is that it has been a favorite for decades, not only in the States but also in Canada.

Ingredients

•          2 cups flour
•          1 tsp salt
•          2 tsp cocoa powder
•          2 oz beet juice
•          2 sticks unsalted butter
•          ½ cup sugar
•          2 eggs
•          1 cup butter milk
•          3 tsp vanilla extract
•          1 tsp baking soda
•          1 tsp white vinegar
•         ½ cup cream cheese softened
•         2 cups confectioner sugar

Directions

•          Preheat the oven at 350ºF. Lightly oil and flour round cake pan.
•          In a large bowl, mix flour and salt together
•          In another bowl, mix butter, sugar, beat lightly (about 2-3 minutes). Add eggs, one at time, mix well, after each addition. Add the flour mixture, buttermilk, vanilla, cocoa paste and mix all together then add vinegar, baking soda and beating well.
•          Place the cake dough into the round cake pan and bake the cake about 30 minutes. Once cake is cook frost the cake.
•          Cream cheese frosting: in a bowl, mix cream cheese and butter. Add the vanilla and confectioner sugar and beat it until light and fluffy.
•          Assemble the cake: with a sharp knife, cut the cake into 3 layers, horizontally on the plate. Using the palette knife or spatula, spread some of the cream cheese frosting over the top of the base layer of cake. Carefully set another layer on top and repeat same process. Top with remaining layer and cover the entire of cake with the remain frosting. Sprinkle red velvet cake crumbs onto the side wall of the cake.
•          Decorate the cake with the cream cheese frosting cone and red velvet crumbs.

Link intructions: http://www.dressup24h.com/game/2749/Red-Velvet-Cake.html

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Broccoli salad

Ingredients

•          1 head broccoli
•          6 to 8 slice cooked bacon, crumbled
•           ½ cup chopped red onion
•          ½ cup raisins
•          8 ounces sharp cheddar, cut into very small chunks
•          1 cup mayonnaise
•          2 tablespoon vinegar
•           ¼ cup sugar
•          ½ cup halved cherry tomatoes
•          Salt and freshly ground black pepper

Directions

•          Cut the broccoli head into florets. Peel broccoli stalk and cut bite-sire pieces.
•          In a large bowl, combine broccoli florets, broccoli stalk, cooked crumbled bacon, onion, raisins, and cheese.
•         To prepare dressing, mix the mayonnaise, white vinegar, sugar, cherry, tomatoes, salt, pepper in a small bowl and stir it well. Pour this dressing over the broccoli mixture and toss to mix well. Serve!

L   Link: http://www.dressup24h.com/game/3874/How-To-Make-The-Brocoli-Salad.html

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Hot Fudge Ice Cream Bar Dessert

• 16 oz can chocolate syrup (I didn’t know it still came in cans! That brings me back.)
• 3/4 cup peanut butter
• 19 ice cream sandwiches
• 12 oz container frozen whipped topping, thawed
• 1 cup salted peanuts or other nuts

1. Pour the chocolate syrup into a medium microwave safe bowl & microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

2. Line the bottom of a 9×13″ dish with a layer of ice cream sandwiches. SPread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

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Peanut Butter Ice Cream Sandwiches

• 1 3/4 cups sugar
• 4 large eggs
• 1 cup milk
• 1/2 cup creamy peanut butter
• 2 cups heavy cream
• 1/2 cup chopped peanuts
• 2 tsp vanilla
• 1/4 tsp salt
• 1 cup crunchy peanut butter
• 3/4 cup semisweet chocolate chips
• 1 tsp baking soda

1. Whisk together 3/4 cup sugar and 3 eggs until thick. In a medium saucepan, bring the milk to a simmer. Whisk a few tablespoons warm milk into the egg mixture, then pour the mixture into the pan. Cook over low heat, stirring constantly, until the mixture coats a spoon, about 6 minutes. Remove from the heat and whisk in the creamy peanut butter. Strain into a bowl. Stir in 1 1/2 cups cream, the peanuts, vanilla, and salt and refrigerate for 2 hours.

2. Scrape the chilled peanut butter mixture into an ice cream maker and prepare according to the manufacturer’s directions.

3. Preheat the oven to 350. Line 2 baking sheets with parchment paper. Using an electric mixer, combine the crunchy peanut butter, the remaining 1 cup sugar and 1/4 cup chocolate chips on medium speed. Whisk together the remaining egg and the baking soda, then mix into the crunchy peanut butter mixture until combined. Place tablespoon-size balls of dough 2″ apart on the baking sheets. Bake until golden, about 16 minutes. Let cool on the baking sheets.

4. In a small saucepan, bring the remaining 1/2 cup cream to a boil. Remove from the heat and store in the remaining 1/2 cup chocolate chips until smooth. Cover to keep warm.

5. Assemble the ice cream sandwiches and drizzle with the chocolate sauce before serving.

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Mint Chocolate Ice Cream

This Rachael Ray recipe makes 1 pint.

• 3 cups coarsely chopped fresh mint leaves, plus sprigs for garnish
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 4 oz dark chocolate, chopped (about 3/4 cup)
• 1/4 cup sugar
• pinch salt

1. In a medium, heavy saucepan, combine the chopped mint leaves, heavy cream and milk and, stirring constantly, bring to a simmer.  Remove from the heat and let steep, stirring occasionally, for 1 hour.

2. Using a fine sieve, strain the cream mixture into a medium bowl, pressing with a wooden spoon to extract as much liquid as possible. Add the liquid to the saucepan, stir in the chocolate, sugar and salt, and cook over low heat, stirring frequently, until the chocolate is melted. Let cool, then transfer the mixture to a bowl and refrigerate for at least 1 hour.

3. Scrape the chilled mint-chocolate mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Garnish with the mint sprigs before serving.

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Cinnamon Rolls (Bread Machine)

• 1 cup milk
• 1 cup water
• 1/4 cup butter
• 1 1/2 tsp salt
• 6 cups all-purpose flour
• 1 1/2 Tbls active dry yeast
• 1/2 cup white sugar
• 2 eggs
• 1/3 cup butter, soft
• 1 1/2 tsp cinnamon
• 3/4 cup white sugar
• 2 cups powdered sugar
• 3 Tbls butter, melted
• 1/2 tsp vanilla
• 3 Tbls milk

1. In a saucepan: milk, water, butter, until warm. Put into bread machine with other ingredients (through eggs) on dough cycle.

2. Punch down dough, divide in 2.  On a floured surface: roll each into a large rectangle. Smear each with soft butter. Mix cinnamon & sugar & sprinkle over butter.

3. Roll into 2 logs starting at long side. Cut each into 12 slices. Place cut side down in 2 greased 9×13 pans. Cover–let rise until nearly doubled (about 30 minutes).

4. Bake at 375 for 20-25 minutes. Mix powdered sugar, melted butter, vanilla & milk for thick frosting.

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Gooey Caramel Apple Pull-Aparts

Lisa McDaniel of Illinois won the 2006 Pillsbury Bake-Off Contest with the recipe.

• 4 pecan crunch crunchy granola bars (2 pouches from 8.9 oz box), crushed (3/4 cup)
• 1/4 cup chopped pecans
• 1 tsp ground cinnamon
• 1 cup whipping cream
• 1/2 cup packed light brown sugar
• 2 cans (17.5 oz each) Grands refrigerated cinnamon rolls with icing
• 1 medium Granny Smith apple, peeled, coarsely chopped (1 1/4 cups)

1. Heat oven to 350. Spray 12-cup fluted tube cake pan (bundt pan) with cooking spray. In a small bowl, mix crushed granola bars, pecans and 1/2 tsp of the cinnamon. Sprinkle mixture evenly in the bottom of pan.

2. In a large bowl, mix whipping cream, brown sugar, and remaining 1/2 tsp cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.

3. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

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Spiced Pear Muffins

• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 egg
• 1 cup plain yogurt
• 1/2 cup vegetable oil
• 3 T molasses
• 1 1/2 cups finely chopped peeled pears (about 2 medium)
• 1/2 cup raisins

In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened.  Fold in pears and raisins. Fill greased or paper-lined mini-muffin cups 2/3 full. Bake at 400 for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

*If using regular sized muffin cups, bake for 18-22 minutes.

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Caryn’s “Homemade” Cinnamon Rolls

1 roll of frozen bread dough, defrosted & at room temperature, or Trader Joe’s pizza dough

1 stick butter, melted

1/2 cup sugar & 1 tsp cinnamon mixed together

Spray clean countertop with Pam. Roll dough to about 1/4″ thickness or 9×13″. Brush liberally with melted butter. Sprinkle liberally with cinnamon-sugar. Roll up dough, jelly roll-style. Slice into 12-14 slices. Place rolls into a greased pie pan or baking pan and let rest for about 20 minutes or so, covered with a towel. Brush tops of cinnamon rolls with butter and bake at 375 for about 18-22 minutes, until lightly browned.

*If using Trader Joe’s whole wheat pizza dough, try using brown sugar instead of white sugar with the cinnamon. Also, cook at 400 instead of 375.

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Blueberry Muffins

Ingredients

•         1 ½ cup all-purpose flour
•          ¾ cup white sugar
•          ½ teaspoon salt
•          2 teaspoon baking powder
•          ½ cup vegetable oil
•          1 egg
•          1/3 cup milk
•          1 cup fresh blueberry
•         2 tablespoons sugar, for topped

Directions

•          Preheat oven to 400ºF. Line muffins tin with paper cases and set aside.
•          In a large bowl, mix flour, sugar, baking powder, salt. Place the vegetable oil, egg, milk in a measuring jug and mix together.
•          Pour the liquid ingredients into the dry ingredients and mix until just combine. Add the blueberries and mix to combine.
•          Divide batter among muffin cups. Sprinkle top with a little sugar. Bake in the preheated oven for 25 minutes or until lightly brown.
•          Remove the blueberry muffins from oven and cool for 10 minutes.
•    Link:   http://www.dressup24h.com/game/4502/Blueberry-Muffins-maker.html

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Christmas Cake

Ingredients

•          275g butter, softened
•          225 brown sugar
•          6 medium eggs
•          100g ground almonds
•          275g plain flour, sifted
•          350g currants
•          350g raisins
•          350g sultanas
•          175g glace cherries, chopped
•          50g almonds, chopped
•          Zest of 1 lemon
•          175g mixed peel
•          2 tsp ground nutmeg
•          1 tsp ground mixed spice
•          2 tsp ground ginger
•          1 tsp ground cinnamon
•          Juice of 1 lemon

For decoration

•          4-6 tbsp apricot jam
•          6 tbsp brandy
•          900g (2lbs) marzipan and fondant icing
•          Edible fondant Christmas trees
•          White frosting
•          Red frosting
•          Edible fondant decoration stuff

Directions

•          Preheat oven to 325ºF, grease cake pan with butter and line bottom with parchment paper.
•          In a large bowl, add butter, brown sugar and beat together until light and fluffy. Then add eggs, plain flour, and beat together until well mixed. Add ground nutmeg, ground mixed spice, ground ginger, ground cinnamon and beat together until well mixed. Mix ground almonds, currants, raisins, sultanas, chopped glace cherries, mixed peel, chopped almonds, lemon zest, lemon juice.
•          Transfer cake butter into the prepared cake pan and smooth surface of the cake butter. Take a strip of grown paper wrap and wrap around cake pan to form a collar. Secure with string.
•          Place cake pan into the oven, bake for 60 minutes. Reduce oven temperature to 275ºF and bake for a further 3 hours.
•          Remove cake pan from the oven and remove string, brown paper wrap and leave it to cool complete in the cake pan.
•          Once the cake cooled, run a palette knife around the edges of cake pan to loosen cake. Carefully, turn cake pan upside down onto a serving plate and peel away parchment paper from the cake. Brush brandy over cake and let the brandy soak into the cake.
•          To assemble Christmas cake, spread apricot jam over cake, take a marzipan icing and place over the cake and press it down on the top first and then on the sides. Use knife and trim excess marzipan icing from the base of cake. Smooth top and sides of marzipan icing with cake smoother. Allow cake to dry out for 2-3 days. Repeat same process with remaining apricot jam and cover with fondant icing.
•          To decorate the cake, pipe white frosting over the cake edges of your desired pattern and decorate top of the cake with edible fondant Christmas trees, Santa Claus and gifts. Place edible Christmas trees on the side walls of the cake. Use red frosting and write some texts of your choice over Christmas cake.

Link intructions: http://www.dressup24h.com/game/6550/Christmas-Cake.html 

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Coconut Macarons

Coconut Macarons

Ingredients

•          1 1/3 cup flaked coconut
•          1/3 cup sugar
•          2 tbsp all-purpose flour
•          Pinch of salt
•          2 egg whites
•          ½ tsp vanilla extract
•          1 cup melted chocolate

Directions

•          Preheat oven to 325ºF (160ºC). Line baking sheet with parchment paper and set aside.
•          In a large bowl, mix coconut, sugar, flour, and salt. In another bowl, whisk egg whites and vanilla extract, then combine with dry ingredients and mix well.
•          Place small balls of mixture on the baking sheet, spaced several inches apart. Place in oven and bake for about 20 minutes or until golden brown.
•          Remove Macarons from oven and leave to cool on wire rack. Drizzle with melted chocolate or eat them plain – they’re delicious either way!

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Chocolate Macarons

Chocolate  Macarons

Ingredients

•          1 cup powdered sugar
•          1 tbsp cocoa powder
•          1 cup ground almonds
•          Whites of 2 medium eggs
•          Chocolate spread
•          Colored sprinkles (for decoration)

Directions

•          Preheat oven to 380ºF (190ºC). Line baking sheet with parchment paper and set aside.
•          In a large bowl, mix the powdered sugar, cocoa powder, and ground almonds together. Whisk egg whites until soft peaks form, then fold into dry ingredients. Transfer mixture to pastry bag.
•          Squeeze small balls of the mixture onto the baking sheet, leaving enough space between each Maracon. Place in oven and bake for 10 minutes.
•          Remove from oven to cool on wire rack. Divide Macarons into pairs and spread approx. 1 tsp of chocolate spread onto the flat side of one of each pair, then press the pair together gently.
•          Decorate with colored sprinkles.

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French Macarons

Ingredients

•           1 ½ cup powdered sugar
•          ½ cup pistachios
•          ½ cup almondsss
•          ¼ cup egg whites
•          1/5 cup granulated sugar
•          ½ cup condensed milk (half can)
•          1 tsp unsalted butter
•          1tsp vanilla extract
•          2 tbsp heavy cream

Directions

·         Preheat oven to 280ºF (140ºC). Line baking sheet with parchment paper and set aside

·         Blend the powdered sugar, pistachios, and almonds in a food processor until the nuts are finely ground and the mixture is nicely blended.

·         Place the mixture in a bowl. Whisk egg whites and granulated sugar in a separate bowl until mixture forms soft peaks. Add nut mixture to egg mixture and gently fold together until smooth. Transfer to pastry bag.

·         Squeeze small balls of the mixture onto the baking sheet, leaving enough space between each ball to allow the Macaron mixture to spread.

·         Place in oven and bake for 15 minutes. Remove from oven to cool on wire rack.

·         Mix together condensed milk, unsalted butter, and extract in a pan over a medium heat. Add heavy cream and stir until mixture thickens, then remove from heat and cool completely.

·         Divide Macarons into pairs and spread approx. 1 tsp of filling onto the flat side of one of each pair, then press the pair together gently. 

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Strawberry Marcarons

Strawberry Marcarons

Ingredients

•          ½ ground almonds
•          1 cup powdered sugar
•          Whites of 2 large eggs
•          1 tbsp caster sugar
•         Pink food coloring
•         3 tbsp strawberry jam
•         Colored sprinkles (for decoration)

Directions

1.          Preheat oven to 390ºF (200ºC). Line baking sheet with parchment paper and set aside.
2.          Sift ground almonds and powdered sugar together into a large bowl. Put egg whites into another bowl and whisk until soft peaks form. Add caster sugar and beat together until smooth and glossy.
3.          Fold almond mixture into egg mixture, add a few drops of pink food coloring and mix until just combined and evenly colored. Transfer mixture to pastry bag.
4.          Squeeze small balls of the mixture onto the baking sheet, leaving a little space between each. Set aside for 10 minutes to dry – this is important as it gives the Macaroons the correct texture. Place in oven and bake for 10 minutes.
5.          Remove from oven to cool on wire rack. Spread 2 tsp strawberry jam onto the flat sides of half the Macarons, then top each with one of the remaining Macaroons and press together gently.
6.          Decorate with colored sprinkles.

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Recipes Using Cake Mixes: Chocolate Peanut Butter Fudge Bars

This recipe is actually more like a peanut butter Nanimo Barr, so since I am a fan of of British Columbia’s provincial baked good, I thought I better give these a try. There are so any great recipes using boxed mixes. I love the Cake Doctor cook books.

Ingredients:
1 box Chocolate Brownies mix
1⁄2 cup peanut butter chips
1⁄2 cup dry roasted peanuts (original recipe says chopped, I left them whole)

Peanut Butter Filling
3⁄4 cup creamy peanut butter
1 cup marshmallow cream (such as Marshmallow Fluff or Creme)
3⁄4 stick (6 Tbsp) butter, softened
3⁄4 cup confectioners’ sugar (also called icing sugar or powdered sugar)

Chocolate Glaze
6 oz bittersweet baking chocolate, coarsely chopped
5 Tbsp butter
1 Tbsp corn syrup

PREPARATION
1. Heat oven to 350°F. Line a 9-in. square pan with foil, letting foil extend above pan on opposite sides. Coat foil with nonstick spray.

2. Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts. Spread evenly in prepared pan.

3. Bake 30 minutes, or until a wooden pick inserted in center comes out with moist crumbs attached. Coolcompletely in pan on a wire rack.

4. Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners’ sugar and beat until blended. Spread evenly over brownie.

5. Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over Filling. Refrigerate 1 hour until Filling is firm and Glaze sets.

6. Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.

Planning Tip: Refrigerate in a rigid container with wax paper between layers up to 2 weeks or freeze up to 3 months.

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Oreo Layer Dessert Recipe

I love Pinterest. One of the most repinned recipes is a Oreo layer desert. I think this recipe would put that one to the test. First it has real ice cream an sauces and cookies andyummmmm! However, I will give you that recipe too and you can compare. The Pinterest recipe is more like a dump cake, so it is very easy.

Laura’s Oreo Ice Cream Cake

Ingredients:
1 Gallon of Vanilla Ice Cream
½ cup Store Bought Caramel Sauce
½ cup Store Bought Chocolate Fudge Sauce
1 Large Bag of Oreo Cookies
½ cup Walnuts in Syrup (optional)

Process,

1) Take the ice cream out of the freezer and leave at room temperature for 30 minutes so it can start to soften ( this is so that it makes it much easier to work with ).

2) Line a 9 inch spring form pan with some plastic wrap and set aside.

3) Line the inner edge of your pan with a row of Oreo cookies, also line the bottom of the pan with Oreo halves.

4) Place rest of the Oreo cookies in a large zip lock bag, and smash them with a rolling pin until the cookies become coarse crumbs.

5) In a large bowl mix together the ice cream, caramel sauce, chocolate sauce, walnuts and the Oreo crumbs, reserving ½ cup of the crumbs for the topping. Mix everything together well to combine and add mixture to the pan outlined with the Oreos. Level out the top of the cake and top with the reserved Oreo crumbs and if you like, some caramel sauce.

6) Place the cake in the freezer and let it set for 4 to 6 hours.

1) When ready to serve let the Oreo cookies on the side of you cake be the guide for even slices and alsobeautiful presentation. You could top the cake with more chocolate or caramel sauce but it’s so perfect as it is, you don’t need to go through the extra step.

Pinterest Oreo Layer Dessert

1 pkg of regular Oreos
1/2 c. of butter
1 lg box of instant chocolate pudding
2-8 oz cool whips
8 oz. of cream cheese, softened
1 c. powdered sugar

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it’s done. Pour remaining crumbs in a 13×9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo’s on top. Cover and refridgerate until ready to serve.

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Salted Caramel Pecan Bars

I saw a picture of salted caramel pecan bars on Pinterest. Pecans, caramel and salt-love it!! It originally in Southern Living. Of course I could not find a video of the Southern Living version so I am including that recipe as well as the one made in this video. They both look great. After investigating, I found out that the video version is from Cooking Light. That version has 123 calories per bar. (Not fs you cut them like I do). Southern Living does not have the calories, but come on it’s not like you eat them every day. I say splurge!

Ingredients:
1/3 cup packed brown sugar
1/4 cup butter or stick margarine, softened $
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
Cooking spray
2 tablespoons fat-free milk $
40 small soft caramel candies $
1 teaspoon vanilla extract
1/4 cup finely chopped pecans

Preparation:

Preheat oven to 375°.

Beat the first 4 ingredients with a mixer at medium speed until well-blended. Lightly spoon flour into dry measuring cups, and level with a knife. Add flour to sugar mixture, stirring until well-blended. (Mixture will be crumbly.) Firmly press mixture into bottom of an 8-inch square baking pan coated with cooking spray. Bake at 375° for 15 minutes.

While crust is baking, combine milk and caramel candies in a medium sauce-pan. Place over low heat; cook until candies melt, stirring occasionally. Stir in 1 teaspoon vanilla; remove from heat.
Remove the crust from oven. Pour the caramel mixture evenly over hot crust. Sprinkle with pecans. Bake at 375° for 15 minutes. Cool completely on a wire rack.

Note:

Try cutting the panful into four equal strips, using firm pressure with a large, heavy knife. After removing the strips, cut each crosswise into five pieces.

Southern Living Salted Pecan Bars

Ingredients:

1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter $
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Preparation:

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

2. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.

3. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.

4. Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.

5. Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.

Try This Twist!

Chocolate-Pecan-Caramel Bars: Prepare recipe as directed through Step 4. Top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, and spread chocolate over bars. Proceed with recipe as directed in Step 5. Chill 20 minutes before serving.

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