BYU Mint Brownies

 Brownies:

1³⁄₄ cup flour

2 cups white sugar

1 cup melted butter

4 eggs

¹⁄₂ cup cocoa

2 tablespoons honey

¹⁄₂ tablespoon baking powder

¹⁄₂ teaspoon salt

Mix melted butter and cocoa with whisk. Stir in flour, white sugar, eggs, honey, baking powder and salt. Grease rectangular metal cake pan, line with parchment paper and grease again. Spread batter in prepared pan. Bake at 350 degrees for about 25 minutes. Let cool.

Mint icing:

2¹⁄₃ cups powdered sugar

5 tablespoons softened butter

3 tablespoons milk

1 tablespoon light corn syrup

1 dash salt

¹⁄₄-¹⁄₂ teaspoon mint extract

4-5 drops green (or blue) food coloring

Mix softened butter, light corn syrup and salt with hand mixer. Mix in powdered sugar. Mix in milk slowly until consistency is a little thinner than normal frosting. Scrape bowl, add mint extract and food coloring, and mix. Spread mint icing on brownies with offset spatula. Chill in freezer for 10-15 minutes to set icing.

Chocolate frosting:

4-4¹⁄₂ cups powdered sugar

8 tablespoons melted butter

¹⁄₄ cup milk

6 tablespoons cocoa

1 teaspoon vanilla extract

Mix melted butter and cocoa with hand mixer. Mix in milk and vanilla extract. Add powdered sugar slowly and mix on low. Add more milk as needed. Spread chocolate frosting on iced brownies with offset spatula. Lift brownies out of pan using sides of parchment paper lining. Cut and serve.

Nanaimo Bar

Bottom Layer

1/2 Cup unsalted butter
1/4 Cup sugar
5 T cocoa
1 egg, beaten
1 3/4 Cups graham cracker crumbs
1/2 Cup finely chopped almonds
1 Cup coconut

Melt first 3 ingredients in top of double boiler.  Add egg and stir to cook and thicken.  Remove from heat.  Stir in crumbs, coconut and nuts.  Press firmly into an ungreased 8 x 8 pan.

Second layer
1/2 Cup unsalted butter
2 T and 2 tsp cream
2 T vanilla custard powder
2 Cups powdered sugar

Cream butter, cream, custard powder, and icing sugar together well.  Beat until light.  Spread over bottom layer.

Third layer
4 Sq. semi-sweet chocolate (1 oz each)
2 T unsalted butter

Melt chocolate and butter over low heat.  Cool.  When cool, but still liquid, pour over second layer and chill in refrigerator.

Frosted Banana Bars

1/2 cup butter, softened
2 cups sugar
3 eggs

1 1/2 cups mashed ripe bananas (about 3 medium)
1 tsp vanilla
2 cups flour
1 tsp baking soda
dash salt
In a large bowl, cream butter and sugar until light and fluffy.  Beat in the eggs, bananas, and vanilla.   Combine the flour, baking soda, and salt; stir into creamed mixture just until blended.  Transfer to a greased 15-in. x 10-in. baking pan.  Bake at 350 for 20 - 25 minutes or until tests done.  Cool.
Frosting

2 pkg cream cheese, softened
1/2 cup butter
5 cups powdered sugar.

Rocky Road Fudge Bars

Brownie
1/2 Cup butter
1 Cup sugar
1/2 to 1 Cup chopped nuts
1 tsp vanilla
1 sq. unsweetened chocolate
1 Cup flour
1 tsp baking powder
2 eggs

In large saucepan melt butter and 1 oz chocolate over low heat.  Add remaining ingredients and spread in 9 x 13 pan that has been greased and floured.

Filling
6 oz cream cheese (softened)
1/2  Cup sugar
1/4 Cup butter
1/2 tsp vanilla
2 TBS flour
1 egg
1/4 cup chopped nuts
6 oz semi sweet chocolate chips

In small bowl combine 6 oz cream cheese with next 3 ingredients.  Blend until smooth and fluffy.  Stir in nuts and spread over chocolate mixture.  Sprinkle with chocolate chips and bake at 350 degrees for 25-35 minutes - until toothpick inserted in center comes out clean.

Frosting
2 Cups miniature marshmallows
1/4 Cup butter
1 square unsweetened chocolate
1 tsp vanilla
2 oz cream cheese
1/4 Cup milk
3 Cups powdered sugar

Sprinkle marshmallows over cream cheese mixture and bake 2 minutes longer.  In large saucepan melt butter, chocolate, cream cheese and milk.  Beat in powdered sugar and vanilla.  Pour over marshmallows and swirl together.
Makes 3 dozen bars.  Store in Frig
From Angie Jensen
Picture from The Every Kitchen

Smore Cookie Bars

Ingredients:

1/2 Cup butter, soft
1/4 Cup brown sugar
1/2 Cup sugar

1 egg room temperature
1 tsp vanilla
1 1/3 Cups flour
3/4 Cup graham cracker crumbs
1 tsp salt

2 King size bars of Hershey Chocolate (8.5 oz) (Celia said she used the smaller bars)
1 1/2 Cup marshmallow fluff

Directions:
1.  Grease 8 x 8 pan/preheat oven to 350.
2.  Cream butter and sugars; beat in egg and vanilla.
3.  Combine dry ingredients and add slowly to wet.  BEAT A LITTLE.  Divide in half, press 1/2 into bottom of 8 x 8  pan.  Reserve the rest for the top.
4.  Lay chocolate out side by side on the dough.  Spread fluff on top of chocolate.
5. Flatten bits of remaining dough with hands and lay on top of the fluff to generally cover top.  Gaps are fine.  Bake 30 to 35 minutes til lightly browned.  Cool several hours before cutting.  I waited 8 hours

This recipe is from Ginger Daines.  I tasted them at Celia Reeds.  FANTASTIC.  They were cut into 1" squares.  Beautiful to look at and delicious.

My Perfect Rice Krispie Treat

In a large pot add 2 cubes butter melted until hot and bubbly.  Turn off heat and stir in 1 bag of mini marshmallows until smooth.  Blend in 8 cups of Rice Krispies and put into a greased casserole dish.  Let cool before cutting into the treats. (Fun variation.  After putting them into the pan. pour crushed butterfinger bits on top.  Pat in to make sure the candy sticks.)  Yes add that much butter - these are fantastic. 

Salted Toffee-Chocolate Squares

 

13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 Cups coarsely chopped toasted natural almonds
1/2 Cup sugar
1 Cup (2 sticks) unsalted butter
3/4 cups (4 ounces) chocolate chips
3/4 tsp coarse salt

Preheat oven to 350.  Line a rimmed baking sheet with foil.  Place graham crackers in a single layer on sheet, edges touching.  Sprinkle toffee bits and almonds over graham crackers.

In a small sauce pan, bring sugar and butter to a boil over medium-high.  Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes.  Immediately pour over graham crackers.  Bake until sugar topping is bubbling, 12 minutes.  Remove from oven and immediately sprinkle chocolate and salt over graham crackers.  With a sharp knife or pizza cutter, cut into 2-inch squares.  Let cool completely on sheet on a wire rack.