Ingredients:
1 1/2 cup butter, room temperature
1/2 cup sifted powdered sugar
1/4 tsp salt
1 1/4 cup all-purpose flour
1 can sweetened condensed milk
3 tbsp corn syrup
1 vanilla bean
3 oz semi-sweet chocolate, melted
Directions:
Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter,
sugar and salt until fluffy. Add flour, mix well. With floured finger,
press evenly into greased 9 inch square pan. Bake 30-35 minutes or
until lightly browned. Cool slightly. In 2 quart glass measure, with
handle,in microwave oven, melt remaining 1/2 cup butter on high. for
1 minutes. Stir in sweetened condensed milk and corn syrup.
Microwave on high for 6-8 minutes, stirring after each minute, or until
mixture turns a light caramel color. Split vanilla bean. Scrape out
seeds and stir into mixture. Spread over warm shortbread.
Drizzle with chocolate. Chill until firm. Cut into bars. Store
covered at room temperature.
Ingredients:
3 cups powdered sugar, sifted
1 1/2 cups Graham cracker crumbs
1 cup pecans finely chopped
3/4 cup butter
3/4 cup peanut butter
1 1/2 cup semi-sweet chocolate chips
4 tbsp butter
1 tb milk
Directions:
Combine powdered sugar, graham cracker crumbs and pecans; stir
until uniform in color. In a saucepan, melt butter and peanut butter
together. Pour over sugar mix, and stir until just moistened. Form into
one-inch balls. In a separate saucepan, combine chocolate chips,
butter and milk. Melt together over low heat, stirring just enough to
blend. Coat balls with chocolate by dipping into chocolate mixture one
at a time. Place on waxed paper, and chill before serving.
Ingredients:
1/2 lb butter
1 1/2 cup sugar
2 Eggs
1/2 cup strong cold coffee
2 vanilla beans
1 cup unsweetened cocoa
4 cups quick-cooking oats, uncooked
Directions:
Cream butter and sugar. Blend in eggs. Add coffee and cocoa. Split
vanilla beans. Scrape out seeds and add them to mixture.
Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch
balls. Roll in sugar. Store in air tight container. Keep refrigerated.
Ingredients:
1/2 cup Finely chopped pecans
1 cup Vanilla cookie crumbs
1 cup Powdered sugar
2 tbsp unsweetened cocoa
2 tbsp corn syrup
1/4 cup cream
1/2 vanilla bean, split and seeds removed
Directions
Combine all ingredients and mix well. The mixture should be moist to
the touch. Roll into balls about the size of a walnut. Roll in powdered
sugar or finely chopped hazelnuts. Store for at least 2 days in covered
container.
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