Southern Praline Bars

Our son has been in South Carolina serving a mission for our church for two years. He comes home Thursday! In honor of him, I am posting a southern recipe. Southern Praline Bars, they taste like pecan pie in a graham cracker crust, so easy and delicious!

Whole graham crackers, enough to make a layer in a sheet pan
1½ cups butter
1½ cups brown sugar
2 cups chopped pecans
1 tsp vanilla

Preheat oven to 350°. Line a sheet pan with foil, leaving overhang on each end. Place graham crackers in a layer completely covering bottom of pan. You will have to cut some crackers to make them fit, a fun little puzzle. In a medium saucepan, melt butter and whisk in brown sugar. Bring mixture to rolling boil, stir in pecans and boil for 2 minutes; stirring constantly. Remove from heat and stir in vanilla (careful, it will bubble up when you stir in the vanilla). Pour mixture over the graham crackers, working quickly but gently to spread mixture evenly. Bake for 10 minutes. Entire surface will be bubbly. Remove from oven and cool 15 minutes. Using foil overhang, remove bars from pan to large cutting board. Gently peel foil down from sides of bars, cut into squares and cool completely. You can also drizzle them with melted chocolate!

One Year Ago: Breakfast Pizza

Two Years Ago: Nutter Butter Chocolate Cake

Three Years Ago: Peanut Butter Chocolate Sweet Rolls

Four Years Ago: Dark Chocolate Cookies

Advertisement

Homemade Graham Crackers

Grab a glass of milk and let’s get dipping!

1½ cups flour
1 cup whole wheat flour (I used Bob’s Red Mill whole wheat graham flour)
1/2 cup dark brown sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/2 cup cold butter, cubed
1/4 cup honey
1/4 cup water

Preheat oven to 350°. In large bowl, stir together flour, whole wheat flour, dark brown sugar, salt, cinnamon, and baking soda. Cut in butter until mixture is crumbly. Add honey and water and mix until dough comes together (can use a mixer or food processor). Form dough into a disc, roll out on lightly floured surface (between two pieces of wax or parchment paper works well) to about 1/4″ thickness. Cut into crackers (with pizza cutter) or shapes (with cookie cutters). Place on silpat or parchment lined baking sheet. Bake for 14-15 minutes. For fun, melt about 3/4 cup chocolate chips over a double boiler with a little shortening, dip crackers, and lay on parchment or wax paper to set up. While chocolate is still soft, sprinkle with toffee bits or sprinkles.

One Year Ago: Homemade Power Bars

Two Years Ago: Peasant Bread

Three Years Ago: Coconut Pecan Oatmeal Cookies

Graham Cracker Milk Chocolate Chunk Cookies

I’ve just been messing around in the kitchen and I really like the way these cookies turned out.

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1½ cups flour
1 cup fine graham cracker crumbs
1 tsp baking soda
1/2 tsp salt
1 (4.4 oz) Hershey’s Milk Chocolate Bar, cut in chunks
1 cup coarsely chopped graham crackers, chunks

Preheat oven to 375°. With electric mixer, cream butter, sugar, and brown sugar. Add egg and vanilla; mix well. Add flour, graham cracker crumbs, baking soda, and salt, mix just until combined. Gently stir in milk chocolate chunks and graham cracker chunks. Drop by tightly packed scoopfuls onto Silpat lined baking sheet or cookie sheet. Bake 8-9 minutes or until lightly browned (do not overbake). Let cool on baking sheet 10 minutes, remove to cooling rack.

One Year Ago: Chewy Chocolate Cherry Cookies

Two Years Ago: Zucchini Bread with Cranberries & Nuts

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Fruit & Honey Graham Granola

It is summer, and I always make granola. Why? Well, I did it one year to take with us on our family vacation to Sun Valley ID and then did it the next year and now…well it’s tradition! We can’t go without it, it just wouldn’t be right! Great for breakfast or snacking anytime.

3 cups Rice Krispies
2 cups chopped (chunks) graham crackers
4 cups old fashioned oats
1/2 cup sliced almonds
1 cup raisins
1/2 cup chopped dried apple
1/2 cup chopped dried banana
3/4 cup Craisins
1 cup butter, melted
1/2 cup brown sugar
1/2 cup honey

Preheat oven to 350°. In large bowl, stir together Rice Krispies, graham cracker, oats, almonds, raisins, apple, banana, and Craisins. In medium bowl, stir together melted butter, brown sugar, and honey. Pour over oat mixture and gently stir to coat. Spread evenly in two baking sheets sprayed with non-stick spray. Bake for 8 minutes, take out and stir. Trade tray placement in oven, top goes to bottom rack and bottom goes to top rack, bake for 8 minutes more. Remove and stir, trade placement of trays in oven again and bake for 8 minutes more. Watch closely, don’t want the granola too brown (stir again if necessary). After removing after third 8 minute baking, let trays of granola cool completely. Break into chunks, desired size and keep in in airtight container. Ready to crunch, yum!

You might want to check out these other granola recipes:
Pumpkin Pie Granola
Dark Chocolate Peanut Granola
Homemade Granola

 

One Year Ago: Summer Vegetable Tian

Two Years Ago: Jam Filled Sweet Muffins

Pumpkin Pie Granola

I love granola, when I make it I eat way too much of it.  I guess there are some health benefits in there somewhere.  This recipe is inspired by a picture I saw on Pinterest, thanks to dashingdish.com for a great idea.  This is my version of Pumpkin Pie Granola.

6 cups old fashioned oats
3 cups crispy rice cereal (Rice Krispies)
½ cup chopped dates
¾ cup chopped walnuts
1 tsp cinnamon
2 tsp pumpkin pie spice
½ tsp salt
½ cup butter
1 cup canned pumpkin
1 ¼ cups pure maple syrup
1/3 cup brown sugar
1 tsp vanilla
1 cup vanilla chips
1 cup graham cracker pieces

Preheat oven to 325°.  In large bowl, mix together oats, crispy rice cereal, dates, walnuts, cinnamon, pumpkin pie spice, and salt.  In microwave safe bowl, warm the butter, pumpkin, maple syrup , and brown sugar until melted together.  Add vanilla.  Pour over dry ingredients and stir gently until thoroughly combined.  Spread out evenly on two Silpat lined sheets or sprayed cookie sheets.  Bake for 30-40 minutes, gently stirring a couple times and spread out again during baking (keeping track of baking time).  Remove and cool completely (granola does set up and stay in clumps as it cools).  Stir in vanilla chips and graham cracker pieces.  Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.  Store in airtight container.

One Year Ago:  Oreo Truffles 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

S’more Ice Cream Cake

It finally feels like summer around here, so this recipe seem fitting.  I found it in Women’s Day magazine and we think its delicious!  Smores Ice Cream Cake Recipe – Woman’s Day

10 graham crackers, divided
2 Tbl butter, softened
4 oz bittersweet chocolate (I used 2/3 cup dark chocolate chips)
1 (14oz) can sweetened condensed milk
1½ tsp vanilla
2 cups heavy whipping cream
1 cup mini marshmallows
3/4 cup mini chocolate chips

Heat oven to 350°.  Line bottom of 8″ springform pan with parchment paper.  In food processor, pulse 8 graham crackers until finely ground.  Add butter and pulse until blended.  Press graham mixture into bottom of prepared pan.  Bake until golden brown, 8 to 10 minutes.  Let cool completely, about 25 minutes.

Meanwhile, melt chocolate in microwave, let cool slightly.  Using electric mixer, beat chocolate, half the condensed milk (1/2 cup plus 2 tablespoons), and 3/4 tsp vanilla in large bowl until combined.  Add 1 cup of the heavy cream and beat on high speed until thick, stiff peaks form.  Fold in marshmallows.  Spoon mixture on top of cooled crust and spread evenly.

Using electric mixer, beat remaining condensed milk, vanilla, and heavy cream until thick, stiff peaks form, 3 to 5 minutes. Fold in 1/2 cup mini chocolate chips.  Spread on top of chocolate layer.

Break remaining 2 graham crackers into tiny pieces.  Sprinkle graham pieces and remaining 1/4 cup mini chocolate chips over top.  Cover and freeze until firm, at least 8 hours and up to 2 weeks.  When ready to serve, unmold cake and transfer to platter.  Let sit for 5 minutes before slicing.

One Year Ago Today:  Harvest Grain & Pecan Pancake/Waffle Mix

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

S’more Bars

No need for a campfire or roasting stick.  These bars combine the original three flavors that make up the delicious s’more:  graham cracker, marshmallow, and chocolate.  Adapted from a recipe on endlesssimmer.

2 cups graham cracker crumbs
2 Tbl sugar
1/2 cup butter, melted
2¹⁄3 cup semi-sweet or dark chocolate chips (or mixture of both)
1 cup whole milk
2 cups Cocoa Pebbles
4 cups mini marshmallows, divided

Preheat oven to 350°.  Mix graham cracker crumbs, sugar, and melted butter.  Press into bottom of 9×13 pan and bake for 10-12 minutes.  Set aside to cool.

Melt chocolate with milk in sauce pan over medium low heat and whisk to combine.  Transfer mixture to large bowl and set aside for 10 minutes to cool.

Add cocoa pebbles and 2 cups of marshmallows to cooled chocolate mixture and mix to combine.  Pour mixture over crust.  Pour remaining 2 cups mini marshmallows on top and place under broiler for 2-3 minutes or until light brown (watch carefully!).  Put completed dessert in fridge and chill for at least 2-3 hours or overnight.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Pecan Pie Truffles

I love truffles!  Really, anything covered in chocolate is alright with me.

2½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar
2 Tbl cocoa
1/2 tsp salt
2 Tbl maple syrup
1/4 cup water
1 tsp vanilla
7 oz dark chocolate
2 tsp shortening

In medium bowl, stir together pecans, graham cracker crumbs, brown sugar, cocoa, and salt until well combined.  Add maple syrup, water, and vanilla, stirring thoroughly.  Form mixture into walnut-sized balls (we used our smallest scoop), then place on cookie sheet and freeze for 2 hours.  In top of double boiler, melt chocolate and shortening.  Line baking sheet with parchment paper or silpat.  Dip frozen balls into melted chocolate, place onto prepared baking sheet.  Let sit for 15 minutes or until firm.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Nanaimo Bars

Thank you Canada!  I love Nanaimo Bars, the original flavor has a vanilla buttercream layer but other flavors are delicious too.  You can make many different flavor combinations by changing the buttercream or second layer.  Why not try peanut butter, mocha, maple, chocolate, raspberry, strawberry, cherry almond.  The list is endless, just add a little of something wonderful to the buttercream before spreading it over the bottom chocolate crumb layer.  For Christmas, how about eggnog or finely crushed candy cane.  For this post I made the original recipe and mixed 2 Tbl finely crushed candy cane into the buttercream.  Anyway you make them, they are simply wonderful!

BOTTOM LAYER:
1/2 cup butter
1/4 cup sugar
5 Tbl cocoa
1 egg, beaten
1¾ cup graham cracker crumbs
1/2 cup finely chopped almonds
1 cup coconut

Melt together butter, sugar, and cocoa in double boiler.  Add some of the cocoa mixture to the beaten egg in a bowl, to warm it then add the egg to the cocoa mixture and stir to cook and thicken.  Remove from heat.  Stir in graham cracker crumbs, almonds, and coconut.  Press firmly into an ungreased 8 X 8 pan.

SECOND LAYER:
1/2 cup butter
2 Tbl plus 2 tsp cream or half & half
2 Tbl vanilla custard powder (such as Birds)
2 cups powdered sugar

Cream butter, cream, custard powder, and powdered sugar with electric mixer.  Beat until light and fluffy.  Spread over bottom layer.

THIRD LAYER:
4 squares semi-sweet chocolate (1 oz each)
2 Tbl butter

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

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Graham Cracker Dream Bars

I grew up with this recipe, I remember my mom teaching me how to make Graham Cracker Dream Bars.  When I made these for my husband shortly after we were married, he thought they were the greatest thing ever…and that I was a keeper!

1 box whole graham crackers
1 c. butter
1 c. sugar
1/4 c. milk
1 egg, beaten
1c. crushed graham crackers
1c. chopped walnuts
1 c. coconut

Frosting:
1/2 c. butter,melted
2c. powdered sugar
1/2 tsp. vanilla
dash of milk

Line a 9×13 pan with whole graham crackers. In a saucepan, melt butter. Add sugar, milk, and egg. Bring to a boil. Remove from heat, add crushed graham crackers, walnuts, and coconut. Let cool. Spread over layer of graham crackers. Top with another layer of graham crackers. Refrigerate. Mix frosting ingredients together, spread over graham crackers. Refrigerate. Cut into small squares when completely cold and set, several hours.