Scotcheroos

INGREDIENTS:

  • 1 cup light corn syrup
  • 1 cup white sugar
  • 1 1/2 cups smooth peanut butter
  • 8 cups crisp rice cereal
  • 3/4 cup butterscotch chips
  • 3/4 cup milk chocolate chips

METHOD:

  1. Spray a 9 x 13 inch cake pan with non-stick cooking spray. Set aside.
  2. In a large pot over medium heat, mix together corn syrup, sugar, and peanut butter. Stir and cook over medium heat until peanut butter melts. Bring mixture JUST to a boil. Remove from heat, and stir in crisp rice cereal.
  3. Pour mixture into prepared pan and press in and smooth the top with a silicone spatula (or well-buttered fingers/hands).
  4. Place butterscotch and chocolate chips in a microwave-safe bowl. Heat on high for about 40 seconds. Stir. Heat again for 20 seconds. Stir. Once chips are 3/4 of the way melted, keep stirring until completely melted. Place back in microwave 10 seconds at a time, if needed. Be careful not to overcook. If you keep stirring, they’ll melt.
  5. Spread chocolate mixture over the crispies mixture in the pan. Allow bars to cool until chocolate is set. Cut into squares or rectangles.

Makes 21-24 bars, depending on how you cut them

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Caramel Crumble Bars with Nuts

INGREDIENTS:

  • 1 1/2 cups all purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1/2 cup chopped nuts (pecans, macadamia nuts, or walnuts)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 1/2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1/2 teaspoon vanilla extract

METHOD:

  1. Preheat the oven to 180 degrees Fahrenheit and line a 7×11 inch pan with parchment paper. (If you don’t have a 7×11 pan, use a 9×9 inch brownie pan.)
  2. In a medium mixing bowl, combine the flour, brown sugar, baking powder and salt. Pour the butter over the top, then mix it through until it’s evenly combined. Mixture will be crumbly with some crumbs larger than others.
  3. Reserve 1/3 of the crumble for the topping, and press the remaining 2/3 into the lined pan. Before firmly pressing in, sprinkle nuts evenly over the top. Press in firmly all over and make it flat. Bake at 180 degrees for 10-13 minutes, or until it starts to brown on the edges.
  4. While the base is baking, make the caramel filling. In a small saucepan over medium-low heat, combine the condensed milk, butter and corn syrup, stirring continuously. Bring it to a gentle boil and keep it there, stirring continuously for 4-5 minutes until caramelized slightly and thick. Remove from heat and stir in vanilla extract.
  5. Remove the base from the oven, and pour the caramel filling over the base. Smooth the caramel to create an even surface, and sprinkle the remaining 1/3 of the dry mixture evenly over the top.
  6. Return the whole thing to the oven for another 10-13 minutes, or until the crumble topping is cooked through and slightly browned.
  7. Allow to cool, then cut into triangles.
 – Makes about 20-30 pieces

Golden Graham’s S’Mores Bars

Golden Grahams S’mores Bars

Pan of Golden Grahams S’mores Bars

INGREDIENTS:

Serves 12-16

  • 1 bag (10.5 oz) miniature marshmallows (5½ cups)
  • 1½ cups milk chocolate chips (9 oz)
  • 5 tablespoons butter or margarine
  • ¼ cup light corn syrup
  • 1 teaspoon vanilla
  • 1 box (13 oz) Golden Grahams cereal (8 cups)
METHOD:
  1. Grease 13×9-inch pan with butter. Reserve 1 cup of the marshmallows. In a large saucepan, melt the chocolate chips, butter, corn syrup and remaining marshmallows over low heat. Stir until completely melted. Remove from heat; stir in vanilla.
  2. Pour cereal into saucepan. Stir until coated with the melted chocolate mixture. Stir in remaining 1 cup marshmallows.
  3. With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Store loosely covered at room temperature.

Chocolate Scotheroos

INGREDIENTS:

Makes 24 bars

  • 3 cups Rice Krispies cereal
  • 3 cups Cocoa Krispies cereal
  • 1 cup corn syrup
  • 1/2 cup sugar
  • 1/3 cup peanut butter
  • 1/3 cup Nutella
  • chocolate chips and butterscotch chips

METHOD:

  1. Lightly grease a 9×13 pan with butter or oil.
  2. In a large pot, heat corn syrup and sugar until dissolved – don’t boil or else your bars will be rock hard!  When the sugar is dissolved, melt in the peanut butter and nutella. When melted, stir in the cereal.  Stir until mixed and press into pan.
  3. Melt chocolate chips and butterscotch chips in a double boiler, or over low heat.  When smooth, spread over the tops of the bars and cool until frosting has set.

Hot Fudge Cake with Peanut Butter Sauce

Hot Fudge Cake with Peanut Butter Sauce

Hot Fudge Cake with Peanut Butter Sauce

INGREDIENTS:

Serves 8

  • 1½ cup brown sugar (unpacked, divided)
  • 1 cup flour
  • ¼ cup + 3 tablespoons unsweetened cocoa powder (divided)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup milk
  • 4 tablespoons melted butter (divided)
  • 2 teaspoons vanilla (divided)
  • ¼ cup white sugar (divided)
  • 1¾ cups boiling water
  • ¼ cup light corn syrup
  • ½ cup peanut butter

METHOD:

  1. Mix together 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder, and salt.
  2. Stir in milk, 2 tablespoons melted butter, and 1 teaspoon vanilla. Spread in a greased crockpot on high setting.
  3. Whisk ½ cup brown sugar, 2 tablespoons white sugar, and ¼ cup cocoa powder together. Sprinkle over the batter in the crockpot. Pour boiling water over the top – do not stir! Let cook for 2 hours.
  4. For peanut butter sauce: melt corn syrup, 2 tablespoons white sugar, 1 teaspoon vanilla, and 2 tablespoons melted butter over medium low heat. When sugar has dissolved, add peanut butter and stir until melted. Keep warm until serving.

Espresso-Bourbon Caramel Sauce

Espresso-Bourbon Caramel Sauce

INGREDIENTS:

  • 6 tablespoons unsalted butter (3/4 stick)
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons bourbon
  • 2 teaspoons instant espresso powder

METHOD:

  1. Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the brown sugar, cream, and corn syrup and stir until smooth. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes.
  2. Remove from the heat, whisk in the bourbon and espresso, and set aside until slightly cooled, about 20 minutes. Before serving, whisk the sauce until smooth.

Milk Chocolate Dulce De Leche Bars

Milk Chocolate Dulce de Leche Bars

Milk Chocolate Dulce de Leche Bars

INGREDIENTS:

Serves 24

  • 1 stick unsalted butter
  • 1 cup sweetened shredded coconut
  • 1 cup packed light brown sugar
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 14 ounce can sweetened condensed milk
  • 2 tablespoons softened butter
  • 1 tablespoon light corn syrup
  • 1 bag milk chocolate chips

METHOD:

  1. Preheat the oven to 190C (375F). Grease a 9×13 pan.
  2. Place the coconut, flour, brown sugar, baking powder, and salt in a large bowl. Melt the butter in a saucepan over low heat. When melted, pour over the dry mixture and mix until a crumbly dough forms. Stirring with a rubber spatula helps spread the butter into the dry ingredients. Press into 9×13 pan and bake for 15-18 minutes, until golden brown and lightly set. Let crust cool completely.
  3. Heat sweetened condensed milk with butter (2 tbs) and light corn syrup for about 5 minutes over medium-high heat. Liquid should turn a deep beige color. Pour and spread sauce over cooled crust and bake for 12-14 minutes. The sauce will be a light golden brown color and there will be bubbles when you remove it from the oven. Cool completely or until sauce has set enough to frost over the top.
  4. Melt chocolate chips in a double boiler. Pour over the bars and spread evenly.
NOTES
Refrigerate for a period of time (overnight) to help the frosting set. Then store at room temperature for easiest cutting and serving.