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Sunday, February 10, 2013

Whether in Haiti or here
a new recipe is always fun for family and friends

try these from LueAnne Bestul :
Salted Chocolate Caramel Pretzel Bark
1 Cup Butter
1 Cup Brown Sugar
Bag of mini pretzels
12 ounce semi sweet chocolate chips
Sea Salt

Wrap 9x13 pan in foil.  Melt butter, cover baking sheet with layer of pretzels.
When butter is melted add sugar and stir.  Simmer and bubble/not boil-stirring occasionally.  The browning process takes about 3 minutes from start of bubbling.
Once carmalized pour evenly over pretzels. Bake 5-7 minutes at 400 degrees.
Melt chocolate, spread evenly over the top, and sprinkle with sea salt.
Refrigerate for 2 hours.

Smore Bar Cookies
1/2 cup butter
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/3 cup flour
3/4 cup ground graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king size Hershey bars
1 1/2 cup marshmallow cream fluff
Cream together butter, sugar and then beat in egg and vanilla.
Mix in small bowl flour, graham cracker crumbs, baking powder and salt.
Add to butter mix and combine at low speed.
Press half of dough into 8x8 greased pan.
Place chocolate bars on dough.  Spread marshmallow cream on top.  Place remaining dough in a single layer on top of fluff.
Bake at 350 degrees for 30-35 minutes until lightly browned.
Cool completely before cutting into bars.

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