Painting, Family, and Best Ever Rice Krispie Treats

These past few weeks have been sooo busy! I will quickly sum up what I have been up to...painting. And lots of it. A week before our carpet was scheduled to be installed I decided I wanted to try and paint our upstairs before the carpet was put in. So within 6 days we painted 3 bedrooms, our upstairs hall and ceiling, our bedroom ceiling, the baseboard thingy's going up our stairs, and part of our banister. My life for those 6 days consisted of waking up before Eleni to get some painting in, take care of Eleni till her nap-paint during her nap, repeat for 2nd nap, then as soon as she went to bed I would paint till 11-12, then repeat the whole process the next day! It was such an exhausting week and I am so glad it's over! Our upstairs is painted and I am excited to start painting our main floor, but I will take my time and not rush this one:)

I really wanted to blog the past couple weeks but painting took it out of me and I didn't have one second to do anything else, and this past week my family came to visit. It was so much fun to have them here! It broke my heart to see them go, but I am starting to get back into the swing of things and I am realizing once again that things will be ok even though we live quite a ways apart.

So, I finally have a recipe for you! A few weeks ago I wanted to make rice krispies, but I started thinking how I could take them to another level. I thought, what if I browned the butter? So I googled to try to find a recipe that used browned butter, and I found one that called for browned butter and sea salt. I decided to try it out, but also add a few things of my own. I added 1/4 tsp. almond extract, 1 tsp vanilla, and I added white chocolate chips and drizzled the top with dark and white chocolate. Wooooaaah baby were they good! Kinda ridiculously good, best rice krispies ever! There's no way I can go back to plain old rice krispies ever again:) Make these for your next pot luck or friendly gathering and you will sure to impress.

Salted Brown Butter Crispy Treats

from smitten kitchen

Makes 16 2-inch squares or 32 1- x 2-inch small bars

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

My additions:

1/4 tsp, almond extract
1 tsp vanilla
about half cup of white chocolate chips
white and dark chocolate for the top

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Add white chocolate chips at this time if you want.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan.

Drizzle with white and dark chocolate:)

Toffee Gooey Butter Cake

Wow-I have so much to post about! So many yummy and fun recipes I want to share, however, I think this recipe takes first priority. So I'm deciding to do something drastic-very drastic for me. I am going off sugar for the whole month of January! Yes, I know, crazy for me, right? Is that snickering I hear from those of you who think I wont make it one day?! Well, I will prove you wrong! Yes it will be hard, I may have the shakes for a few days but I have been eating way too much the past month I think it's going to feel good to cleanse a bit. So since in just a few short days sugar wont be an option, I decided to go out in a really big way, one last hurrah. Everyone, meet the Toffee Gooey Butter Cake.

I mean, the name says it all. It's got toffee, it's ooey and gooey and it's definitely got butter! This is such a yummy, finger licking good dessert, and so so easy! It's one of those desserts where you don't have to think about. It's a sinch to throw together and you know everyone will love it. No it's not as gourmet as some desserts, but I appreciate all desserts, the gourmet that takes hours maybe days to throw together, and the simple which consist of lots of sugar and butter and you just can't go wrong. It's one of those desserts where when you eat it with a group of people you may find yourself saying "My, isn't this rich!" but you are THINKING "I could quite possibly eat this whole pan by myself! Today was snowy, the roads were bad and I was stuck inside with this dessert all day. I should be in trouble for how much of this dessert I ate! But who cares, in a few days it will be a big no no so I am off to eat some more gooey butter cake, here's the recipe, and if you are planning to go on a new years diet, try this baby out for one last hurrah!


TOFFE GOOEY BUTTER CAKE
by Paula Deen
Ingredients

Cake:
Vegetable oil cooking spray
1 (18.2- ounce) package yellow cake mix
1 large egg
1/2 cup (1 stick) butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1 (1 pound) box confectioners’ sugar
1/2 cup (1 stick) butter, melted
1 cup toffee bits
Directions

Preheat the oven to 350 degrees F. Spray a 13 by 9 by 2-inch baking pan with vegetable oil cooking spray.

In the bowl of an electric mixer at medium speed, combine the cake mix, egg, and butter and mix well. Pat evenly into the bottom of the prepared baking pan and set aside.

In a bowl, mix together the cream cheese, eggs, vanilla extract, confectioners’ sugar and butter. Beat on medium speed until smooth. Fold in the toffee bits with a spatula.

Pour the filling over the cake mixture and spread it evenly. Bake until the center is just a little bit gooey, about 40 to 50 minutes. Remove from the oven and allow to cool completely. Cut into pieces and serve.

Pumpkin Dessert Squares

So this is not a new recipe to this blog, but one that needed to definitely be updated with better pictures. The pictures I used to have for it just didn't make this dessert look as amazing as it really was. Seriously-this could be my favorite pumpkin dessert I make during the fall. I was at my local Williams Sonoma store the other day and they were passing out samples of it which reminded me that it was time to start making it again! I've been trying to eat pretty healthy, and I've been surprisingly been doing a good job! ...that is until I made these bad boys. With this dessert I can't just stop at one square, I will keep piecing and piecing at it until all of a sudden a whole row is gone!! O00pps :)

The only downfall to this recipe is you have to use Williams Sonoma's Pumpkin Pecan Butter, which is almost $10 a jar. However this dessert is so good I think it's worth getting. I want to try to make this dessert with a substitute so it's not as expensive to make. Making I could substitute it with some canned pumpkin mixed with spices?? Who knows, but I will definitely give it a shot so I won't alwasy have to rely on using the Pumpkin Pecan Butter, but for now that's what I'll use:) Hope you have a chance to try this one out :)

Pumpkin Dessert Squares

1 box yellow cake mix

1 jar Pumpkin Pecan Butter (williams sonoma or other kitchen store)

3 eggs

1 TBSP flour

1/4 cup sugar

3/4 cup butter

3 TBSP Milk

1 tsp cinnamon

Reserve 1 cup of the cake mix and set aside.

Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of 13 x 9 inch pan.

Mix 1 jar of Pumpkin Pecan Butter with 2 lrg eggs and 3 TBSP milk and pour over cake mixture in pan.

Mix to a crumble reserved cake mix with 1 TBSP of flour, 1/4 cup of sugar, 1/4 cup of soft butter and 1 tsp of cinnamon - crumble over the top of the pumpkin layer.

Bake 35-40 minutes and 350 degrees or until golden.

Cool and serve!

Outa this world Peanut Butter Caramel Swirled Brownies

(photo courtesy of food network)

Ok, so since it's been a while-AGAIN- I decided to treat you guys to a yummy recipe:) A SUPER yummy recipe! For a while now I have been wanting to try Bobby Flay's peanut butter caramel swirl brownies he made for a throw down against Vermont's brownie company. The Vermont Brownie Company won with their dark chocolate chevre brownies (how good does that sound?!) However, after finally trying Bobby's recipe I am wondering if there should be a re match cause this recipe is a winner!

I have never been a fan of dark chocoate, but over the past year I have started to like it more and more. These brownies definitely have a rich, dark chocolately flavor. However, instead of using bittersweet chocolate I did use semisweet. I just thought the bittersweet would have been too dark for me. The peanut butter caramel is outa this world. My only complaint with this recipe is I wish there was more of the caramel. Next time I make them I am going to double the caramel and use about 3/4 of it for the brownies. I also would suggest not over doing it on the swirling-it's best when you have bigger globs of the caramel:)

One last note-the recipe says to bake the brownies at 325, but I did read one reviews of the recipe and they said you should bump the heat up to 350. Well I just baked them according to the recipe at 325, and after 22 minutes they were no where near to being done, so I kept them in the oven bumpepd it up to 350 and they were perfect in about 6 minutes. So maybe try baking them at 350, but don't over bake! They are supposed to be a very fudgey brownie! Enjoy!

o-and one other thing, I sprinkled a little bit of fleur de sel over the top of the brownies-to die for!!

Peanut Butter Caramel Swirled Brownies

Ingredients

• 1/2 cup heavy cream
• 1/4 cup sugar
• 1/4 cup water
• 1/2 cup smooth peanut butter
• 1 tablespoon corn syrup
• Pinch sea salt
• 1/8 teaspoon vanilla extract
• 
  
• 1 cup (2 sticks) unsalted butter, cut into chunks
• 6 ounces high-quality unsweetened chocolate, coarsely chopped
• 2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
• 1 teaspoon espresso powder
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown muscavado sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine salt
• 1 cup unbleached all-purpose flour

Directions

Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.

Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.

Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.

In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.

Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.

Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.

For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)

What a wonderful day:) and peanut butter bar recipe

Last Saturday my cousin in law and a few girls from my ward threw me the most amazing baby shower ever. I can not thank them enough for all of their hard work. They made it such a fun and memorable day for me. Thanks to all of you who came and made it such a fun day for me:)

Tanya, my cousin in law went all out with the cutest decorations! And talk about the most amazing spread of food! My mom helped out also with the food, thanks mom!! Here are some pictures from the fun day, but I don't even think the pictures due justice as to how cute it was! Over the next few days I will give you all the recipes of the yummy food that we had there. Today I will give you the recipe for my yummy peanut butter bars that I made for the shower:) I might be one of the only people who would want to make food for her own shower, but it's so fun for me:) I have been making these peanut butter bars for a few years now, I got the recipe from a girl in my old ward, they are absolutely delicious! If you are a fan of peanut butter, you will love these.

Tanya getting the delicious punch ready, isn't she gorgeous!

I also made cupcake pops:) No baby shower is complete
without cupcake pops

Ina's delicious lime curd, this is one of my favorite things.
And for the peanut butter bars, these are always a crowd pleaser

Peanut Butter Bars

Cream together:
3/4 c. butter
3/4 c. brown sugar
3/4 c. sugar
3/4 c. crunchy peanut butter (I always use smooth)
1/2 tsp vanilla
2 eggs

After creaming add:
1/2 tsp salt
3/4 tsp soda
1 1/2 c. flour
1 1/2 c. oatmeal

Stir and put into a 10x15 cookie sheet. Bake at 350 for 10-12 minutes. Sometimes a bubble will rise in the middle-don't worry it will go down

Spread 1 c. whipped peanut butter on top of slightly cooled bar. Cool about ten minutes, then spread on frosting

Frosting:
1/2 stick butter
3-4 c. powdered sugar
1 T. cocoa (I add a bit more, like 3-4 T)
1 tsp vanilla
milk to consistency

Fudge Filled Brownies

These delicious yummy bars are a favorite of the hubs. He always begs me to make them, and when I do he can't stay out of them. Which I like, because he has such great will power that it's actually quite annoying. When I make cookies, I can easily pound 6-7, AFTER I have already had my fair share of cookie dough, my little sweet heart can stop at one cookie and be off. I don't get it, but I guess I should just stop wanting him to stoop to my level so I don't feel so bad:) Even though the name of these bars are "fudge filled brownies", they are more like a fudge filled oatmeal cookie bar. I have been thinking that I want to try making these bars again but somehow incorporating nutella in the filling. I have been on a nutella craze lately, I put it on everything, and sometimes I don't even put it on anything, just a nice big spoon does the trick and I dive right into the jar. It's bad...

On a more personal note, I am 32 weeks pregnant! I can't believe I have 8 more weeks to go, I am beginning to see the light at the end of the tunnel. I am so excited to have my baby girl I can hardly stand it. I almost feel like it's impossible for me to have my own little one, it's so crazy and such a miracle that I will actually be experiencing it. My husband and I have been taking a hypnobabies class. We love it...yes...we! I thought he would hate it but he thinks it's fun. I think it's fun for him to be part of the process:) These classes have been teaching me such great skills to relax during my pregnancy and to prepare for the natural childbirth I want. When I used to think about birth I would get anxiety, now I am excited! I occasionally get scared thinking about the blessed event because I don't know what to expect, but most my feelings about it now are excitement. Excitement to see my baby! I can hardly wait:)
Fudge Filled brownies
filling:
1 14 oz. can sweetened condensed milk
1 c. semisweet chocolate chips (I think using semi sweet is important, using milk chocolate is a little too sweet when combined with the sweetened condensed milk)
1 tsp vanilla

Put the chocolate chips and sweetened condensed milk in a bowl and microwave on hte deforst setting 1-5 minutes or until just melted. Stir in vanilla. Set aside.

1 c. soft butter
2 c. brown sugar
2 eggs
2 tsp vanilla
2 1/4 c. flour
1 tsp salt
1 tsp baking soda
3 c. quick cooking oatmeal

In a large mixer bowl cream butter and sugar; add eggs and vanilla. In a small bow sift baking soda, salt, and flour together. Add to creamed mixture. Mix in oats. Spread half of the dough into a greased 9x13 pan. Spread with chocolate mixture. Drop remaining dough by spoonfuls. Bake at 350 for 25 minutes. Cool for several hours, then cut into bars.

Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

I must say I was very excited for this months challenge. I have never had nanaimo bars, but they sounded delicious! I was also very excited to make homemade graham crackers. What a fun challenge!

What I loved about this challenge was that it wasn't very time consuming or difficult so I could easily make them again. I loved the different layers, my favorite was probably the middle custard layer, which was more like a thick layer of buttercream! The first bite I took out of these bars I though they were ok, the second bite I thought they were good, then the third bite I was hooked! They were the type of things that just kept getting better and better with each bite. Thanks Lauren for a great challenge and be sure to check out how the other daring bakers did here.

Preparation time:
• Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
• Nanaimo Bars: 30 minutes.

Equipment required:
• Food Processor
• Bowls
• Parchment paper or silpats
• Cookie sheets
• Double boiler or pot and heatproof bowl
• 8 by 8 inch square pan
• Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)
• Saucepan

For Gluten-Free Graham Wafers
Ingredients
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

My homemade grahams:)

Nanaimo Bars
Ingredients:

For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Cousins Cookie Exchange: Lucious Layer Bars...mmmmm....

A few weeks ago me, a few cousins, my mom and one of my aunts, had a Christmas cookie exchange. It was so much fun to get together, eat good food, and exchange wonderful cookies. We had such a beautiful and impressive spread of cookies. It never ceases to amaze me the wonderful cooking talent that is on my moms side. It seems that most of us girls on that side share a love for cooking and I love how good food has become a very important family tradition.

For the cookie exchange I made Lucious Layer Bars. My cousin Leilani made these for my brothers mission farewell and I could not stop eating them! They are so absolutely delicious, right up my ally, lots of coconut, sweetened condensed milk, and butterscotch chips. I should probably start off the new year by posting a light and healthy recipe...but....o well:) Light and healthy will be coming up soon, I just couldn't hold off any longer not posting this wonderful recipe. Here are some pics of the other cookies that were at the exchange, I will be emailing everyone and try to get all of the recipes for the cookies that were made so I can share them with you:)

Here are the luscious layer bars (recipe bellow), they may not look as fancy
as some of the other cookies, but they sure are delicious!

Not sure what the name of these beautiful cookies are, but they are
meringue dipped in chocolate, so pretty and yummy, I will track down the recipe:)
Again, not sure exact name, but they are a shortbread cookie topped with
chocolate and peppermint, so yummy, will get the recipe!
Ok...so if I HAD to pick a favorite, which would be hard because honestly
everyone of those cookies were amazing, but again if I HAD to pick one that I could
sit down and eat about ten...well these lovely melt away cookies might have to be it.
My mom made these, they literally melt in your mouth and are topped with a cream cheese
almond frosting, this recipe I will be posting next:)
And the ever popular peanut butter blossoms, sometimes there's just nothing better
than some peanut butter and chocolate:)Ok once again my luscious layer bars, finally the recipe is bellow!

Luscious Layer Bars

I pouch betty crocker chocolate chip cookie mix
1/2 cup better or margarine, softened
1 egg
1 cup butterscotch chips
1 cup milk chocolate chips or semisweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts
1 can (14 oz) sweetened condensed milk

Heat oven to 350 degrees. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan using floured fingers.

Bake 15 minutes. Sprinkle with butterscotch chips, chocolate chips, coconut and walnuts. Drizzle evenly with condensed milk.

Bake 30 to 35 minutes or until light gold brown. Cool completely, about 2 hours.

Tip: You can double this recipe and make it in a cookie sheet, that's what I did and it worked out just fine:)

Haven't had enough calories yet during this lovely Christmas season? Try these butter tarts!!

These butter tarts are super yummy and not very shy on the calorie side either. You will know what I mean as soon as you see how much butter goes into them, but it is so delish! I made them a few weeks ago for a family dinner and people raved about them. One cousin imparticular was very taken with these yummy bars. The crust was very buttery and had a very lovely texture like a shortbread should have, not too crumbly and still moist. The filling was fabulous and I do recommend adding the nuts like the recipe suggests. I used to be a "no nut in my dessert" type of person but I am realizing how wonderful it can be! The whole dessert is very goey and soft that the nuts give it a good crunch and texture. However, I did not add raisins, but if your a lover of raisins go for it! I am just not there yet...Enjoy! You can find the recipe courtesy of The Joy of Baking here

Star Wars and chocolate macaroon bars...

My husband and I have been on a star wars kick, who knows why but in the past couple of days we have watched four of the movies. I thought I hated the movies but I have to admit I am a little addicted...and that just stays between us bakers! I had to take a little break last night during the movie so I decided to try out these chocolate macaroon bars, and are they good! If you are a coconut lover you will love these!- if your not a coconut lover, then I would just get some help cause that aint normal! Some modifications I made, I only added 3/4 of the chocolate chips and I added more coconut on top. The only downside to these bars is that I wish there was more topping, I think I will experiment again and double the topping. Enjoy!-and sorry about the not so good pics-it was late.

Chocolate Macaroon Bars
Recipe by Nestle Toll House

1 pkg chocolate cake mix
1/3 C. butter
2 lg eggs, divided
1 (14oz) can Sweetened Condensed Milk
1 tsp vanilla
2C (12 oz) semi-sweet chocolate
1 1/2 C. flaked coconut divided
3/4C. chopped nuts(optional)- I didn't add nuts, but I'm sure they would be good.

1. Beat cake mix, butter and 1 egg in large mixing bowl until mixture is crumbly. Firmly press onto bottom of greased 9x13in pan.

2. Combine sweetened condensed milk, remaining egg, and vanilla in medium bowl. Stir in chocolate chips, 1C. coconut and nuts. Spread over mixture in baking pan. Sprinkle with remaining coconut.

3. Bake in preheated 350F oven for 30-40 minutes till golden brown.(center will set when cooled). Cool completely in pan on wire rack. Cut into bars.

My two layers: chocolaty crust and creamy white coconuty topping

Everything layered-and my coconut topping is no longer white, I added pink food coloring
life's just more fun when you add pink!
All done!