Caramel & Chocolate Pecan Bars
CRUST:
2 cups all purpose flour
1 cup firmly packed brown sugar
½ cup butter
1 cup pecan halves
TOPPING:
2/3-cup butter
½ cup firmly packed brown sugar
1-cup real semi sweet chocolate chips
Preheat oven to 350˚F. Combine all crust ingredients, except pecans, in a bowl. Beat at medium speed until mixture resembles fine crumbs. Press onto bottom of un-greased 13 x 9 baking dish. Place pecans evenly over unbaked crust. Combine butter and remaining brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil, stirring constantly, 1 minute. Pour mixture evenly over pecans and crust. Bake for 18 to 22 minutes, or until entire caramel layer is bubbly. (DO NOT OVER BAKE) Remove from oven. Immediately sprinkle chips; allow to melt slightly. Swirl melted chips over bars leaving some whole for marbled effect. Cool completely. Cut into bars.
Yields: 36 Bars
Saturday, April 3, 2010
Thursday, December 17, 2009
Russian Tea Cookies
Russian Tea Cookies (cakes)
1 Cup butter
1/2 Cup sifted confectioner's sugar
1 Teaspoon vanilla
2 1/4 Cups flour
1/4 Teaspoon salt
3/4 Cups finely chopped nuts
Mix butter, sugar, and vanilla thoroughly. Measure flour. Stir flour and salt together, blend in butter mixture. Mix in nuts. Roll dough into 1" balls. Place them on a cookie sheet lined with parchment paper. Bake 10 to 12 minutes, or until set, but not brown. While still warm roll them in the confectioners sugar. After they cool, roll in the confectioners sugar a second time.
Makes about 4 dozen.
1 Cup butter
1/2 Cup sifted confectioner's sugar
1 Teaspoon vanilla
2 1/4 Cups flour
1/4 Teaspoon salt
3/4 Cups finely chopped nuts
Mix butter, sugar, and vanilla thoroughly. Measure flour. Stir flour and salt together, blend in butter mixture. Mix in nuts. Roll dough into 1" balls. Place them on a cookie sheet lined with parchment paper. Bake 10 to 12 minutes, or until set, but not brown. While still warm roll them in the confectioners sugar. After they cool, roll in the confectioners sugar a second time.
Makes about 4 dozen.
Tuesday, December 15, 2009
Raisin Nut Cookies
Raisin Nut Cookies
1/2 Cup softened margarine
1 Cup light brown sugar
1 Egg, beaten
1/2 Teaspoon vanilla
1/2 Teaspoon water
1 1/2 Cups flour
1/2 Teaspoon baking soda
Pinch of soda
1 Cup raisins
1 Cup nuts (pecans, walnuts, or your choice of nut)
Cream butter and sugar, add egg, vanilla and water, and mix well. Sift dry ingredients and add to butter mixture. Add raisins and nuts, mix well. Drop by spoonful on greased cookie sheet. Bake at 350 F for 10-12 minutes. Makes 3 dozen.
1/2 Cup softened margarine
1 Cup light brown sugar
1 Egg, beaten
1/2 Teaspoon vanilla
1/2 Teaspoon water
1 1/2 Cups flour
1/2 Teaspoon baking soda
Pinch of soda
1 Cup raisins
1 Cup nuts (pecans, walnuts, or your choice of nut)
Cream butter and sugar, add egg, vanilla and water, and mix well. Sift dry ingredients and add to butter mixture. Add raisins and nuts, mix well. Drop by spoonful on greased cookie sheet. Bake at 350 F for 10-12 minutes. Makes 3 dozen.
7 Layer Cookies
7 Layer Cookies
Melt 1 Stick of butter in the bottom of a 9" x 13" pan.
Add in order the following, on top of the melted butter, slowly, so as to evenly cover the entire area.
1 1/2 Cups graham cracker crumbs
1 Cup coconut
6 oz. package of chocolate chips
6 oz. package of butterscotch chips
1 cup crushed pecans
On top of the above ingredients, dribble, "SLOWLY" one can of Eagle Brand condensed milk.
Cook at 350 F for 30 minutes.
Melt 1 Stick of butter in the bottom of a 9" x 13" pan.
Add in order the following, on top of the melted butter, slowly, so as to evenly cover the entire area.
1 1/2 Cups graham cracker crumbs
1 Cup coconut
6 oz. package of chocolate chips
6 oz. package of butterscotch chips
1 cup crushed pecans
On top of the above ingredients, dribble, "SLOWLY" one can of Eagle Brand condensed milk.
Cook at 350 F for 30 minutes.
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