Ingredients:
Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
Directions:
Preheat the oven to 425 degrees F.
Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Showing posts with label Dessert Bars. Show all posts
Showing posts with label Dessert Bars. Show all posts
Chocolate, Cranberry and Oat Bars
1 cup dried cranberries
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup margarine, softened
1-1/2 cups packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
1/2 cup chopped PLANTERS Pecans
Directions:
HEAT oven to 350ºF.
MICROWAVE cranberries and orange juice in microwaveable bowl on HIGH 30 sec. Mix next 4 ingredients; set aside. Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Gradually beat in flour mixture. Stir in cranberry mixture, chocolate and nuts.
SPREAD onto bottom of 13x9-inch pan sprayed with cooking spray.
BAKE 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.
Source: www.kraftrecipes.com/recipes/chocolate-cranberry-oat-bars-107778.aspx
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup margarine, softened
1-1/2 cups packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
1/2 cup chopped PLANTERS Pecans
Directions:
HEAT oven to 350ºF.
MICROWAVE cranberries and orange juice in microwaveable bowl on HIGH 30 sec. Mix next 4 ingredients; set aside. Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Gradually beat in flour mixture. Stir in cranberry mixture, chocolate and nuts.
SPREAD onto bottom of 13x9-inch pan sprayed with cooking spray.
BAKE 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.
Source: www.kraftrecipes.com/recipes/chocolate-cranberry-oat-bars-107778.aspx
White Chocolate-Raspberry Bars
1 (18 oz) roll refrigerated sugar cookie dough (Pillsbury)
1-1/4 cup white chocolate chunks or white vanilla chips
1 (12oz) jar (3/4 cup) raspberry jam or preserves
1 teaspoon oil
Heat oven to 350 degrees. Break up cookie dough into ungreased 13×9 inch pan. With floured fingers press dough evenly in bottom of pan to form crust. Sprinkle one cup of the white chocolates chunks over crust press firmly into dough.
Bake at 350* for 16 to 20 minutes or until light golden brown. Remove partially baked crust from oven. Spread jam evenly over crust return to oven and bake for an additional 10 minutes. Cool 1 hour or until completely cooled.
In small ziplock bag combine remaining white chocolate chunks and the oil partially seal bag. Microwave on high for 30 seconds squeeze bag until chunks are smooth. If necessary microwave an additional 15 to 30 seconds. Cut small hole in bottom corner of bag squeeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars serve at room temperature.
1-1/4 cup white chocolate chunks or white vanilla chips
1 (12oz) jar (3/4 cup) raspberry jam or preserves
1 teaspoon oil
Heat oven to 350 degrees. Break up cookie dough into ungreased 13×9 inch pan. With floured fingers press dough evenly in bottom of pan to form crust. Sprinkle one cup of the white chocolates chunks over crust press firmly into dough.
Bake at 350* for 16 to 20 minutes or until light golden brown. Remove partially baked crust from oven. Spread jam evenly over crust return to oven and bake for an additional 10 minutes. Cool 1 hour or until completely cooled.
In small ziplock bag combine remaining white chocolate chunks and the oil partially seal bag. Microwave on high for 30 seconds squeeze bag until chunks are smooth. If necessary microwave an additional 15 to 30 seconds. Cut small hole in bottom corner of bag squeeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars serve at room temperature.
Blueberry Cheesecake Bars w/Splenda
Blueberry Cheesecake Bars w/Splenda
Ingredients
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup light butter, melted
Filling:
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
3/4 cup fresh or frozen blueberries
Topping:
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
1/4 cup reduced-sugar apricot preserves
1 tablespoon water
Directions
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside. Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside. Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours. Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.
_____________________________________
Submitted by: Maker of SPLENDA® Sweetener Products
Source: http://splenda.allrecipes.com/
© McNeil Nutritionals, LLC 2008
_____________________________________
Submitted by: Maker of SPLENDA® Sweetener Products
Source: http://splenda.allrecipes.com/
© McNeil Nutritionals, LLC 2008
Ultimate Seven Layer Bars
Ultimate Seven Layer Bars
28 OREO Chocolate Sandwich Cookies, crushed
1/3 cup butter, melted
1/2 cup butterscotch chips
1/2 cup toffee bits
1/2 cup PLANTERS Chopped Pecans
4 squares BAKER’S Semi-Sweet Chocolate, chopped
1/2 cup BAKER’S ANGEL FLAKE Coconut
1 cup (12 oz.) sweetened condensed milk
1/3 cup butter, melted
1/2 cup butterscotch chips
1/2 cup toffee bits
1/2 cup PLANTERS Chopped Pecans
4 squares BAKER’S Semi-Sweet Chocolate, chopped
1/2 cup BAKER’S ANGEL FLAKE Coconut
1 cup (12 oz.) sweetened condensed milk
Heat oven to 325ºF. Line 13×9-inch pan with foil. Mix cookie crumbs and butter; press onto bottom of pan.
Top with layers of butterscotch chips, toffee bits, pecans, chocolate and coconut. Drizzle with milk.
BAKE 15 min. or until lightly browned. Cool completely.
Chocolate Yummies
Chocolate Yummies Recipe - Kellogg's® Rice Krispies®
7 Keebler® Grahams Original
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Kellogg's® Rice Krispies® cereal
Why use Kellogg's® Rice Krispies®?
1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange KEEBLER GRAHAMS ORIGINAL crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined.
4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
CONVENTIONAL DIRECTIONS:
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.
Note
*Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
7 Keebler® Grahams Original
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Kellogg's® Rice Krispies® cereal
Why use Kellogg's® Rice Krispies®?
1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange KEEBLER GRAHAMS ORIGINAL crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined.
4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
CONVENTIONAL DIRECTIONS:
Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.
Note
*Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
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