Saw these too
* Butterfinger Caramel Bars
6 1/2 graham crackers
2 cups mini marshmallows
1 (11 oz) bag Caramel bits
2 Tbsp milk
Butterfinger, coarsely chopped
2 oz semi-sweet chocolate (for drizzle)
Line a 9x9 baking pan with foil, allowing foil to hang over the edge for easy removal.
Spray foil with cooking spray.
Place graham crackers on bottom of the pan, breaking to evenly fit.
Sprinkle marshmallows evenly over graham crackers.
Melt caramel and milk together in a microwave safe bowl for 1 minute. Stir and continue heating in 30 second intervals until melted.
Pour caramel over the marshmallows and gently spread until evenly coated. The marshmallows will melt slightly, which is fine. Make sure to coat evenly so the caramel sticks to the graham crackers.
Sprinkle chopped Butterfinger on top and and press the candies into the caramel/marshmallow mix.
Melt semi-sweet chocolate in a microwave safe bowl on high power in 30 second intervals until melted.
Drizzle semi-sweet chocolate on top of Butterfinger.
Chill in refrigerator for 1 hour or until set.
Cut into bars when ready to serve.
Store and serve bars at room temperature in an airtight container for up to a week.
* Chocolate Chip Cookie Bars
(recipe from Martha Stewart)
1 1/2 cups unsalted butter, softened
4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoons salt
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
2 large eggs
1 tablespoon vanille extract
1 (12-ounce) bag semisweet chocolate chips
Preheat oven to 350 degrees Fahrenheit, with rack in center. Generously butter a 11x17 rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
in a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.
Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 20 - 25 minutes. Transfer to a wire rack; cool completely on baking sheet before cutting.
* S'mores Cracker Candy
12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
4 Hershey bars, broken into pieces
1 cup milk chocolate chips
Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.
In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers. Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.
Cool completely. Lift from pan using foil edges; cut into bars and enjoy!
* Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars
2 ˝ cups crushed butter pretzels
1 cup melted butter
5 tbsp sugar
Betty Crocker Peanut Butter Cookie Mix and all the ingredients the mix calls for
Brownie Mix (13×9 family size box + all the ingredients the mix calls for)
Snack Size Reese’s Peanut Butter Cups (2 – 10.5oz bags)
Crush the pretzels in a food processor or however you like to crush pretzels. Any kind of pretzels will do but I recommend using crushed butter pretzels (you find them next to the regular pretzels and they are literally called “Synder Butter Pretzels”) for the recipe. I also recommend not crushing the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter (melt in microwave), sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set aside pretzel crust and make the cookie dough. (*Note: I have a 8×8 pan in the photos because I split the recipe into two different pans. I recommend putting it all in one 13×9 pan!)
Make the cookie dough according to the package. Lightly press the cookie dough evenly on top of the pretzel crust.
Unwrap 24 snack-size Reese’s Peanut Butter cups and cover the cookie dough with the candy.
Whip up your brownie mix and pour evenly over the Peanut Butter Cups.
Bake at 350 degrees for 40-45 minutes.
Cool for 10 minutes and then enjoy!