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Chocolate Crunch Brownies
Kim Toney
1
2
4
6
1
2
cup butter or margarine, softened
cups sugar
eggs
tablespoons baking cocoa
cup flour
½ teaspoon salt
1 (7 oz.) jar marshmallow creme
1 cup creamy peanut butter
2 cups semi-sweet chocolate chips (12 oz.)
3 cups Rice Krispies
teaspoons vanilla
In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, four, vanilla, and salt;
spread in a greased 9 x 13 pan. Bake at 350º for 25 minutes, or until brownies are done.
Cool. Spread marshmallow creme over cooled brownies. In a saucepan, melt peanut butter and
chocolate chips over low heat, stirring constantly. Remove from heat, stir in cereal. Spread
over marshmallow layer. Chill before cutting. Recipe says to store in refrigerator, but I don't--
it makes them too hard! Enjoy!
Oh Henry Bars
Harriet Stanley
½
½
1
cup white syrup
cup sugar
cup + 2 tablespoons peanut butter
3 cups Rice Krispies
1 package butterscotch chips
½ cup chocolate chips
(1 small jar)
Melt white syrup and sugar together until it bubbles. I use the microwave. Then add peanut
butter and heat. When bubbly, add Rice Krispies; stir; pat into 9 x 13 pan. I always double
this and put in jelly roll pan. Frost with chips, melted together--watch this and keep stirring.
Takes 15-20 minutes. Keeps well in refrigerator.
Mississippi Mud Bars
Kim Toney
½
1
cup softened butter
½ cups sugar
¼ teaspoon salt
1 cup coconut
3
1
1
eggs
tablespoon vanilla
½ cups flour
1 cup walnuts, toasted and chopped (divided)
1 (7 oz.) jar marshmallow creme
½ cup miniature semisweet chocolate chips
½
cup unsweetened cocoa powder
Beat butter and sugar until fluffy. Beat in eggs and vanilla. On low, stir in flour, cocoa, and
salt. By hand, stir in coconut and ¾ cup walnuts. Spread in greased 9 x 13 pan and bake 30
minutes at 300º. Remove from oven and spread with marshmallow creme. Sprinkle with
chocolate chips and remaining walnuts. Bake 5-8 minutes until marshmallow is almost set
and chocolate is melted.
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