PEANUT BUTTER SCOTCH CRISPIES
1 Cup of Butterscotch Chips
½ cup of Light Corn Syrup
2 tablespoons of butter or margarine
5 cups of wheat flakes (I use TOTAL)
½ cup of chocolate chips
½ cut of salted peanuts
Line cookie sheets with wax paper. Set aside. In 3-quart saucepan, combine chips, corn syrup and butter. Cook over medium heat until chips are melted, stirring constantly. Remove from heat. Stir in peanut butter. Add wheat flakes, chocolate chips and peanuts. Stir to coat. Drop mixture by heaping teaspoons onto prepared cookie sheets. Cool completely before storing.
HELLO DOLLY BARS
2 cups graham cracker crumbs 3/4 cup (1 1/2 sticks) unsalted butter (melted)
2 cups coarsely chopped pecans 1 1/2 cans 14-ounce cans sweetened
2 cups of sweetened shredded coconut condensed milk
1 cup semisweet chocolate chips
1 cup butterscotch chips (Or, you could do 2 cups of any variety of chips)
Preheat oven to 325 degrees.
Lightly grease 13X9-inch baking pan.
Mix together all the ingredients except the sweetened condensed milk in a large bowl. Transfer the mixture to the prepared pan and pat down evenly with your hands. Pour the sweetened condensed milk over the top to cover, using a spatula to spread if necessary. Bake for 30-35 minutes, or until lightly golden. Cool to room temperature, cover tightly with plastic wrap, and allow to set overnight before cutting and serving.
MARBLED CARAMEL CHOCOLATE SLICE
For the base
2 1/4 cup plain flour
1/2 cup of superfine sugar
1 3/4 cup of unsalted butter, softened
For the filling
7 tablespoons unsalted butter, diced
1/2 cup of light brown sugar
2 (14 oz.) cans of sweetened condensed milk
For the toping
3 1/2 oz. of semi-sweet chocolate chips
3 1/2 oz. milk chocolate
3 1/2 oz. white chocolate
Preheat over to 350 degrees. Line and lightly grease a 13X9 inch pan. Put the flour and superfine sugar in a bowl and rub in the butter. until the mixture resembles fine bread crumbs. Work with your hands until mixture forms dough.
Put the dough into a prepared pan and press out with your hand to cover the base. Then, use the back of a tablespoon to smooth evenly all over. Prick all over with a fork and bake for about 20 minutes.
To make the filling, put the butter, brown sugar and sweet and condensed milk into a pan and heat gently, stirring until the sugar has dissolved. Stirring constantly bring to the boil. Reduce the heat and simmer the mixture very gently, stirring constantly for about 5-10 minutes or until it has thickened and turned into a caramel color. Take care that the mixture does not burn on the base of the pan as this will spoil the flavor.
Pour the filling over the cookie base, spread evenly, then leave until cold.
To make the topping, melt each chocolate separately in the microwave or in a heat proof bowl set over a pan of hot water. Spoon lines of milk chocolate, then semi sweet chocolate over the caramel mixture.
Add small spoonfuls of white chocolate. Use a skewer to form a marbled effect on the topping.