A Fun Use for Crackers

 

This is a fantastic way to make those salty and addicting crackers even more addicting.

Triple-Layer Cracker Toffee Bars

Ingredients:

90 buttery rectangular crackers (from 13.7-oz box) (like Club Crackers)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 bag (11.5 oz) milk chocolate chips (2 cups)

Directions:

Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.

In 2-quart saucepan, mix condensed milk, brown sugar, butter, and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.

Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.

In small microwavable bowl, microwave chocolate chips uncovered on High 1-2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

Source: Pillsbury. You can find it here.

Notes: These were messy, but oh so good!

Put Some Candy in Your Dessert

Why not make dessert even that much sweeter and add some candy to it? These would be good recipes to make if you had leftover Halloween candy you wanted to make use of too.

 

Cookie Dough Candy Bars

Ingredients:

1 pouch (1 lb. 1.5 oz) Betty Crocker chocolate chip cookie mix
1/3 cup butter, softened
1 egg
1/2 cup canned sweetened condense milk
1 cup finely chopped Snickers candy bars (about 8 fun-size)
1/2 cup plus 2 tablespoons M&M's chocolate candies

Directions:

Heat oven to 350 degrees F. Spray 8-inch square pan with cooking spray.

In large bowl, mix cookie mix, softened butter and egg until soft dough forms. Press two-thirds of the dough in bottom of pan; bake 15 minutes. Remove from oven.

Drizzle condensed milk over cookie base. Sprinkle with Snickers pieces and 1/2 cup of the M&M's chocolate candies. Crumble chunks of remaining cookie dough over candy. Sprinkle remaining 2 tablespoons M&M's chocolate candies over top of crumbled dough.

Bake 23 to 28 minutes, or until top is golden brown. Cool completely, at least 3 hours. For bars, cut into 4 rows by  rows.

Source: Betty Crocker. You can find it here.

Notes: These were really good. I loved the Snickers in these bars.

 

Sugar Cookie M&M's Bars

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
1 cup M&M's chocolate candies
1 cup white vanilla baking chips

Directions:

Heat oven to 350 degrees F. Spray bottom only of 13x9-inch pan with cooking spray.

In large bowl, mix cookie mix, butter, and egg with spoon until soft dough forms. Stir in 1/2 cup of the candies and the white vanilla baking chips. Press dough in bottom of pan. Sprinkle remaining candies over top.

Bake 22 to 24 minutes or until golden brown. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.

Source: Betty Crocker. You can find it here.

Notes: These firm up really easily, so I would suggest keeping the cooking time at the low end (22 minutes).

Kid Friendly Cereal Bars

 

We had this on our appetizer night for dessert. It was a hit with the kids and very tasty.

Crispy Pretzel Bars

Ingredients:

1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter
5 cups Rice Krispies
2 cups pretzel sticks
1 cup plain M&Ms

Directions:

In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 2 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&Ms; stir until coated. Press into a greased 15x10-inch pan. Cut into bars.

Yield: About 3 dozen.

Source: Taste of Home. You can find it here.

Notes: This is a quick, easy, and kid friendly dessert. Win, win, win!

Another Version

 

One thing you may have learned about us is that one version is never enough. We don't just have one brownie recipe on this blog...we have at least 10. So, it's no surprise that although we have this lovely version of lemon bars already on our blog, we are now posting this one as well.

Creamy Lemon Squares

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Directions:

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Make crust: using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Source: Martha Stewart. You can find it here.

Notes: Don't sprinkle these with powdered sugar until just before serving. If you try to do it too long beforehand, the powdered sugar will be absorbed by the lemon bars. These have kind of a custard texture to them. There's a bit of a key lime pie feel to this dessert. They are really good, but they are not your classic lemon bar.