Saturday, June 20, 2015

Weekend Round-Up

Some of the week's best
One of my most favorite candy treats Almond Joys has a rival with Almond Joy Magic Cookie Bars.
Almond Joy Magic Cookie Bars
Cook's notes: 
Almond Joy Magic Cookie Bars are a slightly different blast from the past
These yummy gooey treats are sure to be a crowd pleaser for your summertime crowd.
This cookie bar recipe was developed in the 1960’s when Gail Borden offered money for homemade recipes for desserts using his product, Borden’s Eagle Brand Sweetened Condensed Milk. He had invented condensed milk originally as a milk product that required no refrigeration for feeding babies. Once refrigeration came around in the United States after World War I, his product was used in making desserts. I adapted the recipe a bit by using sliced almonds and fat free sweetened condensed milk. I was able to cut some of the fat and enjoy a cookie bar that reminds me of my beloved Almond Joy!
Recipe adapted from Jenn@eatcakefordinner
Ingredients Cookie Crust:
  • 1/2 c. butter, room temperature
  • 3/4 c. light brown sugar, packed
  • 1 tsp. vanilla
  • 1 large egg
  • 1 c. all-purpose flour
  • 1 c. graham cracker crumbs (about 9 full crackers) 
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. mini semi-sweet chocolate chips
Layers:
  • 3/4 c. mini semi-sweet chocolate chips
  • 1- 1/4 c. shredded sweetened coconut-lightly toasted
  • 1/2 c. sliced almonds
  • 1 cup fat free sweetened condensed milk (not quite one can)
Directions:
  • Preheat oven to 350 degrees. Line an 9 x 9 inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. 
  • For the crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, then beat until smooth and creamy. Add the vanilla, egg and mix until combined. 
  • Use a food processor  to crumble graham crackers doing a few at a time. Add the flour, baking powder, cinnamon, salt and mix together in food processor. 
  • Add flour/graham cracker mixture in a bowl and stir in 1/2 cup chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. (Flour your hands for easier dough spreading) Bake for 6 minutes.
  • Remove from oven and sprinkle with 1/2 cup mini chocolate chips (reserving 1/4 cup), 1 cup toasted coconut and sliced almonds. Drizzle the sweetened condensed milk over the dough and top with remaining 1/4 cup toasted coconut and 1/4 cup mini chips. Remember the pan is hot and return to the oven and bake for 26-30 minutes or until set. Rotate the pan in the oven once during cooking time. 
  • Allow to cool at room temperature for 30 minutes and then place in refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 12 squares and keep refrigerated. 
Cooking Tip: DO NOT cut the bars while they are still warm or the gooey filling will run-and you might be tempted to do this :) 

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