Sunday, July 28, 2013

Peanut Butter S’More bars




INGREDIENTS:
Cookies
1/2 cup shortening
3/4 cup  Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

TOPPING
3 cups mini marshmallows
1 cup Ghirardelli milk chocolate  morsels

COOKIE:
Pre-Heat oven to 350°F.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.

Sprinkle crust with  Ghirardelli milk chocolate  morsels.   Place back in oven for 1 to 2 minutes.  Spread melted chocolate  over crust.

Sprinkle with marshmallows.  Place back in oven until marshmallows are puffy and slightly golden.  About 3 to 4 minutes.

VARIATIONS:
Rocky Road Style:   Sprinkle with chopped peanuts and drizzle with melted chocolate. Cool completely.

M&M – sprinkle with M&M .  Drizzle with melted chocolate.  Cool completely.

Sunday, May 19, 2013

Turtle Topped Brownie



Turtle Topped Brownie
Yields – 12 to 15 brownies
Ingredients:
2 cups (12-oz. pkg.)  Ghirardelli Semi-Sweet Chocolate Chips, divided (can sub other flavors for the 1 cup  mix in)
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Additional Ingredients:
1 bag caramels (bits or squares)
2 TB milk
Pecan halves – 2 to 3 for each brownie
1 Cup Ghirardelli Milk Chocolate Chips
Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars 12 to 15 squares.
In a microwavable safe bowl, melt 1 bag of caramel bits or caramels (remove wrappers) with 2 TB milk. Start with 1 min, then stir.  Add 15 seconds at a time. Stir until smooth.   Place about 1 TB on top of each brownie.  Place pecans on top of caramel.  Let caramel set.
In a microwavable safe bowl, melt chocolate.  Start with 1 min, then stir.  Add 15 seconds at a time.  Stir until smooth.  Drop melted chocolate on top of the nuts, as shown in picture.  Place in fridge until set.
EAT! ENJOY! – Yes! Another creation from ME!  J