Caramel Heavenlies

Caramel Heavenlies
Ingredients:
12 graham cracker rectangles
2 cups tiny marshmallows
3/4 cup salted butter, cut up
(or use unsalted butter and 1/4 tsp. salt) 
3/4 cup brown sugar
1 tsp. ground cinnamon 
1 tsp. vanilla
1 cup sliced amonds
1 cup flaked coconut

Makes 30.

Directions:

Preheat oven to 350°. Line a 15x10x1-inch baking pan with foil, letting foil extend over sides by 1 in.; lightly spray with cooking spray. 

Arrange graham crackers in a single layer in the prepared pan; If your pan isn't quite those dimensions you may need to break graham crackers to fit. Sprinkle with marshmallows in an even layer.

In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted, about 2 to 3 minutes. Remove from heat; stir in vanilla.

Spoon butter mixture over marshmallows and graham crackers making sure to get some on all of the graham crackers. Sprinkle with almonds and coconut. 

Bake 10-14 minutes or until the marshmallows and coconut are golden brown. Be careful! You want them cooked enough that the bars caramelize and aren't sticky but not too much so that the top starts burning.

Let them cool. Using foil, lift cookies out of pan. Cut into small triangles; trimming the edges if necessary.

Candy Cane Cookie Bars

Candy Cane Cookie Bars

Ingredients:
1 cup unsalted butter
3/4 cup sifted powdered sugar 
2 egg yolks
2 1/4 cups flour
Peppermint Frosting:
1/2 cup unsalted butter,
3 cups sifted powdered sugar
1/3 cup milk
1/2 tsp. peppermint extract
2 drops pink food coloring (optional) 
5 candy canes, crushed

Makes 24 bars.

Directions:

Preheat oven to 350 degrees. 

Spray a 9 x 13 inc pan with nonstick spray and line bottom with parchment paper, cut to fit.

With a mixer beat together the butter, powdered sugar and salt. Add the yolks and mix well. Add the flour and mix until the dough comes together. 

Press dough evenly into the prepared pan and bake for 12 minutes. 

Remove and cool completely on a rack.

For the frosting, combine all ingredients into the bowl of a mixer and whip until fluffy. Spread frosting evenly over the cool cookie dough and immediately sprinkle with crushed candy canes. 

Freeze to set he frosting for 30 minutes and then cut into bars. Remove to a platter and serve.

Carmel Heavenlies

Caramel Heavenlies

Graham crackers form the base of this cookie with Layers of marshmallows, nuts, and coconut.

Ingredients:

12 graham cracker rectangles

2 cups tiny marshmallows

3/4 cup butter, cut up

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla

1 cup sliced almonds

1 cup flaked coconut

***

Directions:

Line a 15 x 10 x 1 inch baking pan with parchment paper or foil. Grease foil, if using. Arrange graham crackers in a single layer in pan. Sprinkle with marshmallows.

In saucepan, combine butter and brown sugar. Cook over medium heat until sugar is completely dissolved, stirring frequently. Remove from heat. Stir in cinnamon and vanilla. Spoon over crackers, spreading evenly. Sprinkle with almonds and coconut.

Bake in a 350 oven 15 minutes or until lightly browned. Cool in pan on wire rack. Use parchment or foil to lift uncut bars from pan. Cut into 3 inch squares; cut in each in half diagonally. Store in an airtight container in refrigerator up to 1 week. Makes 30 cookies

Tom's Friend's Brownies ..... Day Four Of Seven Days Of Brownies.

Tom's Friend's Brownies

A humorous note added to this recipe is: 2 to 12 servings, depending on how generous you are with your chocolate.  This Tom is unknown to me.

Ingredients:

3/4 cup butter or margarine

1 1/2 cups sugar

1 1/2 teaspoons vanilla

3 eggs

3/4 cup all purpose flour

1/2 cup cocoa

1/2 teaspoon baking powder

1/4 to 1/2 teaspoon salt (depending on the saltiness of the nuts)

1/2 cup chopped nuts or to taste

1/2 cup chocolate chips

***

Directions:

Preheat oven to 350 degrees. Using a mixer, cream butter and sugar together well. Add vanilla and eggs. In a separate bowl, mix together flour, cocoa, baking powder and salt, then add to creamed mixture. Stir in nuts and chocolate chips.

Pour into an 8" X 8" baking dish. Bake 35 to 45 minutes. The longer you bake the more they are cake like. Less time produces a fudgy-chewy brownie.