THIS RETRO DESSERT BAR IS SWEET AND INDULGENT MIX OF GRAHAM CRACKER CRUMBS, BUTTER, CHOCOLATE AND BUTTERSCOTCH CHIPS, COCONUT, PECANS, AND SWEETENED CONDENSED MILK.
RECIPE TYPE: DESSERT
SERVES: 16
INGREDIENTS
2 CUPS GRAHAM CRACKER CRUMBS
2 CUPS COARSELY CHOPPED PECANS
1 ½ CUPS SHREDDED COCONUT
1 CUP MILK CHOCOLATE CHIPS
½ CUP WHITE CHOCOLATE CHIPS
1 CUP BUTTERSCOTCH CHIPS
¾ CUP UNSALTED BUTTER, MELTED
ONE AND HALF 14-OUNCE CANS SWEETENED CONDENSED MILK
INSTRUCTIONS
PREHEAT OVEN TO 325 DEGREES AND LIGHTLY GREASE A 9-INCH SQUARE BAKING PAN
IN A LARGE BOWL, MIX TOGETHER ALL INGREDIENTS EXCEPT SWEETENED CONDENSED MILK.
TRANSFER MIXTURE TO PREPARED PAN AND PAT DOWN EVENLY.
SLOWLY POUR SWEETENED CONDENSED MILK OVER THE TOP.
BAKE 30-35 MINUTES, OR UNTIL LIGHT GOLDEN BROWN.
COOL COMPLETELY AND THEN COVER IN PLASTIC WRAP. LET SIT AT ROOM TEMPERATURE OVERNIGHT BEFORE CUTTING.
CRUST:
2 CUPS ALL- PURPOSE FLOUR
1 CUP FIRMLY PACKED BROWN SUGAR
½ CUP LAND O LAKES SALTED BUTTER, SOFTENED
1 CUP PECAN HALVES CARAMEL LAYER:
⅔ CUPS LAND O LAKES SALTED BUTTER
½ CUP FIRMLY PACKED BROWN SUGAR CHOCOLATE:
1 CUP REAL SEMI-SWEET CHOCOLATE CHIPS
INSTRUCTIONS:
HEAT OVEN TO 350 DEGREES. COMBINE ALL CRUST INGREDIENTS EXCEPT PECANS IN LARGE BOWL. BEAT AT MEDIUM SPEED UNTIL MIXTURE RESEMBLES FINE CRUMBS. PRESS ONTO BOTTOM OF UNGREASED 13X9-INCH BAKING PAN. PLACE PECANS EVENLY OVER UNBAKED CRUST.
COMBINE ⅔ CUP BUTTER AND ½ CUP BROWN SUGAR IN 1 QUART SAUCEPAN. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL ENTIRE SURFACE OF MIXTURE BEGINS TO BOIL. CONTINUE COOKING, STIRRING CONSTANTLY, 1 MINUTE. POUR MIXTURE EVENLY OVER PECANS AND CRUST.
BAKE FOR 18 TO 22 MINUTES OR UNTIL ENTIRE CARAMEL LAYER IS BUBBLY. (DO NOT OVERBAKE.) REMOVE FROM OVEN. IMMEDIATELY SPRINKLE WITH CHIPS; ALLOW TO MELT SLIGHTLY. SWIRL MELTED CHIPS OVER BARS LEAVING SOME WHOLE FOR MARBLED EFFECT. COOL COMPLETEL. CUT INTO BARS.
TIP 1: YOU CAN USE A COMBINATION OF YOUR FAVORITE NUTS OR FLAVORED BAKING CHIPS FOR VARIETY IN THESE BARS TIP 2: STORE AT ROOM TEMPERATURE IN LOOSELY COVERED CONTAINER
1 CUP CHOPPED ONION, SAUTEED
4 15-OUNCE CANS WHITE HOMINY (DRAIN AND RESERVE)
½ CUP HOMINY LIQUID
1 TABLESPOON JUICE FROM PICKLED JALAPENOS
½ POUND CHEDDAR CHEESE, GRATED
10 SLICES BACON, FRIED CRISP AND CHOPPED (RESERVE DRIPPINGS)
1 CUP CHOPPED GREEN CHILIES
1-2 PICKLED JALAPENOS, SEEDED AND CHOPPED (OPTIONAL)
INSTRUCTIONS:
SAUTE THE ONIONS IN A LITTLE OF THE BACON DRIPPINGS AND PUT ASIDE.
HEAT THE HOMINY IN A SEPARATE SAUTE PAN, STIRRING OFTEN.
WHEN HEATED THOROUGHLY, ADD THE HOMINY LIQUID AND JALAPENO JUICE, BRING BACK TO HIGH TEMPERATURE AND ADD ¾ OF THE CHEESE.
WHEN THE CHEESE MELTS, ADD HALF OF THE PEPPERS AND BACON AND ALL THE ONION. POUR INTO A 9X13-INCH BAKING PAN AND SPRINKLE WITH THE REMAINING CHEESE, BACON, AND PEPPERS. (AT THIS POINT IT CAN BE REFRIGERATED OR EVEN FROZEN, IF YOU WANT TO MAKE IT IN ADVANCE.)
BAKE AT 325 DEGREES UNTIL CHEESE ON TOP MELTS, ABOUT 15 MINUTES (OR 40 MINUTES, IF REFRIGERATED).
4 pounds sweet potatoes, quartered
1 1/4 cups margarine
1 1/4 cups brown sugar
3 cups miniature marshmallows, divided
ground cinnamon to taste
ground nutmeg to taste
INSTRUCTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish.
Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.
TIP: You can chop the sweet potatoes up as big or small as you want.
