CHOCOLATE BARK

Pre-heat your oven to 350 degrees.

Line two baking sheets with tinfoil, and place Saltine crackers in a single layer.

Set a saucepan to medium high and add four sticks of butter.

Then add 3/4 cup of brown sugar and 1/4 cup white sugar.

Bring it to boil for just a minute.

Remember those saltines? Pour the butter toffee mixture over the saltines.


Put the sheets in the oven for ten minutes. I rotate the pans at the 5 minute mark. They'll come out all brown and bubbly.

Next get some chocolate, either 2 bags of Nestle morsels, or you can use Hershey Bars. After the sheet pans come out, put the chocolate on top of the crackers, and pop them back in the oven for a couple of minutes--just long enough to soften the chocolate.

Next chop some nuts. Whatever you like. I use that awesome Pampered Chef chopper.

Now, take the sheets out of the oven and with a spatula, spread the chocolate evenly over the saltines. (Honestly, I didn't have as much chocolate here as I wanted.) I would have liked to have had twice as much.

Next sprinkle the chocolatey goodness with the nuts. Or if you don't like nuts, skip that step altogether.

Place the baking sheets in the fridge or in a cold place so that they candy can set up for a few hours. After that, peel the bark away from the tinfoil and break into pieces.

Pecan Pie Bars

Quick Crescent Pecan Pie Bars

Ingredients

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

• Filling:

• 1/2 cup chopped pecans
• 1/2 cup sugar
• 1/2 cup corn syrup
• 1 tablespoon margarine or butter, melted
• 1/2 teaspoon vanilla
• 1 egg, beaten

Directions

1. Heat oven to 350 degrees F.

2. If using crescent rolls: Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.

3. Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust.

4. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.

Pecan Pie Bars

Ingredients

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup margarine
• 5 eggs
• 1 cup dark corn syrup
• 3/4 cup white sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (180 degrees C).

2. Combine flour and brown sugar. Cut in butter and margarine until mixture resembles coarse crumbs.

3. Press into a 9 x 13 inch pan and bake for 10 minutes.

4. Combine remaining ingredients except pecans and blend well. Stir in pecans. Pour over baked crust.

5. Reduce oven temperature to 275 degrees F (140 degrees C). Bake 50 minutes or until set. Cool in pan on wire rack. Cut into bars.

Pecan Pie Bars

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 1 cup butter
• 1/2 teaspoon salt
• 4 eggs
• 1 1/2 cups light corn syrup
• 1 1/2 cups white sugar
• 3 tablespoons margarine, melted
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease the sides and bottom of one 15x10 inch pan.

2. In a large bowl combine the flour, 1/2 cup sugar, margarine or butter and salt until the mixture resemble coarse crumbs. Press firmly into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 20 minutes.

4. In a large bowl stir the eggs, corn syrup 1 1/2 cups white sugar, melted margarine and vanilla until blended. Stir in the chopped pecans.

5. Spread the filling evenly over the hot crust. Bake at 350 degrees F (175 degrees C) for 25 minutes or until set. Let cool before slicing.



Chocolate Pecan Pie Bars

Ingredients

• CRUST:

• 1 1/2 cups all-purpose flour
• 1/2 cup butter, softened
• 1/4 cup packed brown sugar

FILLING:

• 3 large eggs
• 3/4 cup corn syrup
• 3/4 cup granulated sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• ½ pkg (11.5 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Chunks
• 2 cups coarsely chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

2. FOR CRUST: BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.

3. FOR FILLING: BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Toffee Squares

From: http://www.pioneerwoman.com/

Today’s cookie recipe comes from Heavenly Fodder, an old cookbook from the Episcopal church where I grew up. I don’t know who sweet Cleta Bailey is, but I do know that I love her cookies. They almost precisely resemble the “Spread” cookies my mom used to make, only these are topped with milk chocolate instead of semi-sweet, as well as a generous sprinkling of nuts. And you can make them ahead of time. Just flash freeze them for about 20 minutes, then throw ‘em into a ziploc bag and keep them frozen till you need them.

Incidentally, that’s how I freeze most cookies. A quick flash freeze, then throw ‘em into a ziploc.

Recipe: Cleta Bailey’s Toffee Squares


Prep Time: 10 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 24

Ingredients

• 2 sticks Butter
• 1 cup Packed Brown Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 2 cups All-purpose Flour
• 2 cups Chocolate Chips (milk Or Semi-sweet)
• ¾ cups Finely Chopped Pecans

Preparation Instructions

Preheat oven to 350 degrees.

Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin.

Bake for 15 minutes, or until golden.

 Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer.

Sprinkle with chopped pecans. Cut into squares.

A pizza cutter makes it easy.
Then serve them to hungry humans. The chocolate will get a little more firm the longer they sit. And these really do freeze nicely.

You’ll love them. Lovely, basic, and delicious. (And you can change up what you sprinkle over the top: crushed M & M’s, Heath bars…anything goes!)

Double Quick Dinner Rolls

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 1/4 cup dry potato flakes
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 egg
• 2 tablespoons vegetable oil
• 3/4 teaspoon onion or garlic powder* optional
• 2 1/4 cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.

2. Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.

3. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.

4. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.

5. Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.

Candy Bar Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 1 cup confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 4-6 (1.5 ounce) Hershey Bars milk chocolate candy, coarsely chopped w/ almonds

Directions

1. Preheat oven to 325 degrees F Grease and flour 3 (8-9 inch) round cake pans.

2. In a large bowl, combine cake mix, milk, eggs, oil (follow pkg ingredients and directions.  Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, and chopped chocolate**. Spread between layers and on top and sides of cake.

**Use two of the chopped candy bars to garnish the top/sides of the cake.

Red Velvet Sandwich Cookies

It's basically two red velvet cookies with homemade cream cheese icing in the middle. What in the world? It's a glorified double doozie.

Ingredients:

 

• Red Velvet Cake Mix
• 2 eggs
• 1 stick of butter
• 1 lb powdered sugar
• 1 stick of butter
• 8 oz cream cheese

Mix the cake mix, eggs, and 1 stick of butter together. Spoon onto a cookie sheet and bake at 350 for 10-12 minutes.

For the icing, mix the powdered sugar, cream cheese, and other stick of butter together.

After the cookies have cooled spoon icing in between two cookies. ENJOY!

Chocolate Covered Pretzel Monsters

From: http://www.cuteasafox.com/
I saw these ghost pretzels featured on Craft Gossip, Edible Crafts and knew I had a winner.


(Originally posted on PBS Parents)

I decided I wanted to branch out a bit and try some other monsters too. So today I am going to show you my Pretzel Mummies and Frankensteins.

What you need:

• Rod Pretzels
• Candy Melts or Candy Coasting - I used White Chocolate, Regular Brown, and 'Spooky Green' candy melts
• An edible ink pen or toothpick to draw on faces

Step 1. Dip all your pretzels once. White for mummies and green for Frankenstein.

Step 2. After the chocolate has set draw on your Mummy eyes.

Step 3. Using a spoon or cutting a corner in a ziploc bag, drizzle the chocolate back and forth over the pretzel. This will make th bandages. I like to get reallly close to the eyes. I even went in between some of the eyes or partially covered them.

Step 4. Let them set lying down just to make sure your bandages don't run and drip. You don't want to get those eyes covered up!

Step 5. Optional: Once the front has set, you can add more 'bandages' to the back. I didn't, but you may want to.

Frankenstein:

Step 1: Dip your pretzel rods in green candy melts and let it set.

Step 2. Dip just the tip in brown or black for Frankenstein's hair. Let set.


Step 3. Using your Food dye pen, draw on some eyes, a stitched up mouth, and neck bolts.

My pen started giving me fits half way through so I decided to switch to using the melted chocolate for the faces. It was late and I was tired, so I just went at the rest of my Franketsteins with a toothpick and the chocolate. I think putting some chocolate in a ziploc and cutting a teeny tiny hole in the corner would work much better.

Here are my finished pretzel monsters again. They were a huge hit at preschool! That is a good thing, because making 48 of them sure did take a long time! Each child got 2 pretzels and some apple slices. Sounds like a snack I wouldn't mind having myself!

Spooky and delicious!