I have so many recipes "pinned" that I want to try, but often don't get around to trying them because I haven't planned well enough that I have the items on hand. These little bar cookies were a hit for my family! I had everything but the box cake on hand so it was easy enough to pick up one ingredient to give it a whirl! (This recipes came from www.favfamilyreipces.com)
German Chocolate Cookie Bars
Crust:
1 box Devil's Food cake mix (not the kind with pudding added)
1/2 cup (1 stick) unsalted butter, melted
1 large egg
Filling:
1 (14 oz) can sweetened condensed milk (fat free works great too!)
1 teaspoon vanilla extract
1 large egg
1 cup chopped pecans
1 cup shredded sweetened coconut
1/2 cup milk chocolate chip
Instructions
Preheat the oven to 350 degrees. Greased a 9 x 13-inch baking pan; spray with cooking spray.
In a medium bowl, mix together the cake mix, butter eggs, and press into the bottom of the prepared pan. The crust should not come up the sides. Bale for 7 minutes and remove from oven. The crust will not look done.
While the crust is baking, mix together the sweetened condensed milk, vanilla, eggs, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is light golden brown. Remove from the oven and cool completely before cutting into squares.
Watch them disappear!
Friday, May 10, 2013
Scotcheroos
My little sister that lives in New York keeps me on my toes. Oh how I love her! We live far to many miles apart, which makes me forever grateful for the technologies of todays day and age. Am am grateful that she makes me feel so good by occasionally using my blog. She is a great editor by the way! She catches all my little mistakes and I love it!
We both inherited the "sweet tooth" gene! This morning she was asking for some good cookie recipes to take to her weekend filled with parties. I starting thinking of all the yummy cookies and bar cookies. Then I thought thats the last thing someone 36 weeks pregnant wants to do is stand in the kitchen making batches and batches of cooks. So I gave her all my favorite no bake options. I am grateful that she actually uses my blogs because she helps me discover my favorites that I don't have on her yet! So today I will post a few cookie recipes for her. These are always a huge hit no matter the occasion. I can't make them very often because I can eat the whole pan by myself one sliver at a time in about 24 hours! Serious.
Scotcheroos
1 cup Sugar
1 cup Peanut Butter
1 cup Corn Syrup
6 cups Rice Krispies (of Corn Chex for a gluten free version)
1 (6 oz) bag chocolate chips
1 (6 oz) bag butterscotch chips
In a large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to a boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix well until blended. Press into a buttered 9 x 13 inch pan. In small saucepan, melt together chocolate and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cut into 36 bars. More like 16 if I am eating them!
We both inherited the "sweet tooth" gene! This morning she was asking for some good cookie recipes to take to her weekend filled with parties. I starting thinking of all the yummy cookies and bar cookies. Then I thought thats the last thing someone 36 weeks pregnant wants to do is stand in the kitchen making batches and batches of cooks. So I gave her all my favorite no bake options. I am grateful that she actually uses my blogs because she helps me discover my favorites that I don't have on her yet! So today I will post a few cookie recipes for her. These are always a huge hit no matter the occasion. I can't make them very often because I can eat the whole pan by myself one sliver at a time in about 24 hours! Serious.
Scotcheroos
1 cup Sugar
1 cup Peanut Butter
1 cup Corn Syrup
6 cups Rice Krispies (of Corn Chex for a gluten free version)
1 (6 oz) bag chocolate chips
1 (6 oz) bag butterscotch chips
In a large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to a boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix well until blended. Press into a buttered 9 x 13 inch pan. In small saucepan, melt together chocolate and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cut into 36 bars. More like 16 if I am eating them!