Tag Archives: graham cracker

These No Bake Toffee Fudge Bars Are The Perfect Holiday Gift!

23 Nov

Well. It’s that time again – the holidays. It really snuck up on me this year, not sure about you – but suddenly it was September and fall, then Halloween, and now Thanksgiving, and Christmas is looming, too! 2016 is quickly coming to an end, and if you haven’t started Christmas shopping already, then you might want to get on it!

I love to incorporate handmade gifts whenever and wherever I can – I make applesauce and jar it every year to share with friends and family, and cookies are another item I love to give (and receive!). This year I plan to make at least two kinds to share (maybe more, time permitting!), and I came across a recipe that would make a perfect addition to my sweet gifts – these No Bake Toffee Fudge Bars. Whipped them up in no time and they were so easy and delicious! Check it out:

No Bake Toffee Fudge Bars Recipe

Ingredients:

2-1/4 cups graham cracker crumbs
1 cup (2 sticks) butter , divided
1 cup sugar
1 can (5 oz.) evaporated milk
1 bag (10 oz.) miniature marshmallows
2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips
1 cup HEATH Milk Chocolate Toffee Bits
1 cup HERSHEY’S Milk Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

Directions:

20161122_103000

1. Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.

20161122_103241
2. Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.

20161122_103336
3. Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator. Makes 24 bars.

20161122_155136

These set up nicely and were easy to remove from the pan and cut after being in the fridge all morning

20161122_183555 20161122_183651

These were loved by all – big and small!

And the great thing is the recipe makes 24 – so they are great to share (as they are pretty sweet so you only need to tuck a couple in each gift package!).  What’s better than an easy and delicious recipe that you can share with those you love this Christmas? Not much in my book!

S’more Bars – No Campfire Needed!

1 May

My husband went out of town for the weekend a few months ago, and the minute he announced he was going, I knew there were many exciting things for me to look forward to with the house all to myself, including:

-long baths
-long naps
-countless hours of crap tv
-the chance to bake new things- and more importantly, try recipes that I wanted to try and that I could eat all of if the results were positive

…Needless to say, I had a full weekend ahead of me.

First order of business, find some new recipes to try. In my search, I stumbled across this gem of a recipe, promptly made them, and then proceeded to eat over 2/3 of the pan myself. They are delicious, the graham cracker portion stays nice and chewy and overall it’s just a perfect recreation of one of the best summertime desserts – the S’more!

Spring is upon us, and with that brings picnics, campfires, and lots of s’mores. The rest of the year, when making an authentic campfire s’more isnt an option, these are the perfect substitute (in fact, I might even say I like them better than the real thing….I know that’s a strong statement to make, but that is how good these are, no joke)

…They look amazing don’t they? They taste even better than they look!!  Try the recipe out, you won’t be disappointed!

(Recipe Courtesy of Baking Bites)

S’More Cookie Bars
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
-Preheat oven to 350°F. Grease an 8-inch square baking pan.
-In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
-In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
-Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
-Spread chocolate with marshmallow creme or fluff.
-Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars, then devour them. Yum.

Makes 16 cookie bars.

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.