Marbled Caramel Chocolate Slice – Twix Bars

Twix Bars

Ingredients

BASE:
2 1/4 cups flour
1/2 cup sugar
3/4 cup unsalted butter, softened
FILLING:
7 tbsp unsalted butter, diced
1/2 cup light brown sugar
1 (4 pz) can sweetened condesed milk
TOPPING:
3 1/2 oz semisweet chocolate
3 1/2oz milk chocolate
2 oz white chocolate

Directions

Preheat oven to 350 degrees
Line and lightly grease a 19 x 9 jelly roll pan.
Mix flour and sugar, rub in buter until the mixture resembles fine crumbs. Work with your hands until the mixture forms a dough.
Put the ough into the prepared pa and press it out wih your hand to cover the base. Then use the back of a tablespoon to smooth it venly into the pan. Prick all over with a fork and bake fore about 20 minutes, or until firm to the touch and very light brown. Set aside and leave in pan to cool.
Filling: put butter, brown sugar and milk into a pan and heat gently, sirring, unti the sugar has dissolved. Stirring constantly, bring to a boil. Reduce the heat and simmer the mixture very gently, stirring constantly, for about 5 – 10 minutes, or until it has thickened and has turned a caramel color. DO NOT BURN
Remove from heat.
Pour thfilling mixture over the cookie base, spread evenly, then leave until cold.
TOPPING:
Melt each type of chocolate separately in a micorave or in a heatproof bowl set over a pan of hot water. Spoon lines of plain and mil chocolate over the set caramel filling.
Add small spoonfuls of white chocolate. Use a skewer to for a marbled effect on the topping.

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Rice Krispy Bars

Rice Krispy Bars with Caramel Vanilla Marshmellows

 While shopping in the Easter candy aisel in Target, I found a new treat:  caramel and vanilla swirled marshmellows.  On the way home, I popped four in my mouth…amazing and sweet.  I decide that the marshmellows would be perfect to try with rice krispy bars.  Unfortunately, I am the worse rice krispy bar maker in the world.  I screw up the whole butter-marshmellow-rice krispy thing.  I’m not sure how but they usually need to be sawed apart and they’re as hard as a rock.

Ingredients

• 1/3  cup butter
• 36 – 40 large marshmellows
• 5 cups rice krispies 

Grease 9 x 13 pan and set aside.  Melt butter and marshmellows for 2 minutes and stir after each minute.  Then quickly stir in rice krispies.  Once combined press into pan with greased hands.  Let cool and then enjoy!

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Bread Pudding

Comforting Bread Pudding

This recipe comes from my legendary Better Homes and Garden New Cookbook.  I use this cookbook for everything.  It is a wonderful reference and easy to use with its 3-ring binder and tabs.

• 4 beaten eggs
• 2 1/4 c milk
• 1/2 c sugar
• 1 T vanilla
• 1 t finely shredded orange peel (optional)
• 1/2 t ground cinnamon
• 4 c dry bread cubes
• 1/3 c dried cherries, raisins or cranberries

Directions:

1.  In bowl beat together eggs, milk, sugar, vanilla, orange peel, cinnnamon.  In an ungreased 2-quart square baking diss toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture.

2.  Bake in a 350 degree oven for 40 to 45 minutes or till a knife inserted near the center comes out clean.  Cool slightly.  If desired, serve with warm caramel sauce.  Makes 8 servings.

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Microwave Caramels

Just one left!

My favorite food and flavor is caramel.  This is the easiest recipe for homemade caramels; a tradition for my family at Christmas time.  Mom says she got it from Mary Voss at the Farm City Supply in Breckenridge.  As a kid, I remember Mom making a batch a week during Christmas season.  Then she would use our nimble, little hands for slave labor.  Luckily the salary was sweet 🙂

I also use this recipe for stroopwaffels containing lemon and cinnamon, a perfect combination for taste buds.

Microwave Caramels

1 cup butter
2 and 1/3 cup brown sugar
1 cup light corn syrup
1 – 14 oz. can sweetened condensed milk
Pinch of salt
1 teaspoon vanilla extract

Combine all ingredients except vanilla in 2-quart dish. Microwave on high 3-4 minutes, stirring after 2 minutes and at the end. With no further stirring, continue to microwave on high 10-14 minutes or until 245 degrees (firm ball stage). Remove from microwave and stir in vanilla. Allow to stand 10 minutes, stirring several times. Pour into buttered 9 x 13 pan and cool. Score into individual caramels and wrap each in waxed paper.

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