Ingredients
•2 cups peanut butter, divided
•3/4 cup (1 1/2 sticks) butter, softened
•2 cups powdered sugar, divided
•3 cups graham cracker crumbs
•2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
Directions
GREASE 13 x 9-inch baking pan.
BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
MELT remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Thursday, August 27, 2009
Wednesday, July 22, 2009
Churros
Ingredients
1/2 cup butter
1 cup water
1/4 teaspoon salt
2 limes, zested
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
1/2 cup sugar
2 teaspoons ground cinnamon
Special equipment: Pastry bag and large star tip
Directions
In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.
1/2 cup butter
1 cup water
1/4 teaspoon salt
2 limes, zested
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
1/2 cup sugar
2 teaspoons ground cinnamon
Special equipment: Pastry bag and large star tip
Directions
In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.
Thursday, May 21, 2009
Grandma Carroll's Special K Bars
2 c. Sugar
1 c. light karo syrup
1 c. dark karo syrup
1 c. peanut butter
1 bag chocolate chips
1 bag butterscotch chips
1 lrg. box special K cearal
Combine sugar, karo syrups in a large sauce pan. Simmer and then add peanut butter. Mix in Special K cearal and stir until well blended. For thicker bars pour mixture into 9X13 in cassarole pan. For thinner use multiple cookie sheets. Refridgorate until cool. Melt butterscotch chips in microwave and spread on cooled bars. Refridgorate until cool. Then microwave chocolate chips until melted and spread on top of butterscotch. Cut into bars.
1 c. light karo syrup
1 c. dark karo syrup
1 c. peanut butter
1 bag chocolate chips
1 bag butterscotch chips
1 lrg. box special K cearal
Combine sugar, karo syrups in a large sauce pan. Simmer and then add peanut butter. Mix in Special K cearal and stir until well blended. For thicker bars pour mixture into 9X13 in cassarole pan. For thinner use multiple cookie sheets. Refridgorate until cool. Melt butterscotch chips in microwave and spread on cooled bars. Refridgorate until cool. Then microwave chocolate chips until melted and spread on top of butterscotch. Cut into bars.
Aubrey's Ooey Gooey Sticky Popcorn
2 C. Brown Sugar
1 C. Karo Syrup
1/2 C. Butter
1 can sweetened condensed milk
Popcorn
mix brown sugar, karo syrup, butter and condensed milk in sauce pan and simmer until all mixed. Pop popcorn and pour mixture over and stir until popcorn is evenly coated.
-makes 3-4 batches of popcorn when using air popped.
1 C. Karo Syrup
1/2 C. Butter
1 can sweetened condensed milk
Popcorn
mix brown sugar, karo syrup, butter and condensed milk in sauce pan and simmer until all mixed. Pop popcorn and pour mixture over and stir until popcorn is evenly coated.
-makes 3-4 batches of popcorn when using air popped.
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