Magic Cookie bars

So this is your standard grandmas magic cookie bars recipe, but Im going to try to impart some little bits of wisdom to you. We did ours in muffin pans, because its cuter, and it discourages cutting large pieces, but you could also use a 13×9 pan.

Start with 2 cups of graham crackers and a stick of melted butter. Your crust never sets up in your oven? bake it for 5-10 minutes before you fill it. Crust is always crumbly and the butter separates? Don’t melt the butter before hand, just mix the crumbs into very softened butter.

Next a layer of stuff. Stuff can be various chips, nuts dried fruit, whatever you like. My favorite is peanut butter, white, semisweet, and milk chocolate chips.

 

 

 

 

Next layer is coconut, you could skip it, but that would be quite tragic.

Next pour on a can of sweetened condensed milk and let it soak down into the layers about 10 minutes

Bake at 350 for 20-25 minutes until golden brown

they take a little finesse, to get out, but they’re so sticky you can reshape them when they get out.

Heres the last bite for you in all its gooey chocolatey goodness.

Happy baking!

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Reindeer belly buttons

So this is classic christmas recipe, which I think tastes just as good during the summer.

Set your oven to 170, line a cookie sheet with little waffle pretzels salt side down (trust me it worth the effort). unwrap Hershey’s kisses (or hugs) and place one on each pretzel, bake for 6-10 minutes (6-8 for hugs, white chocolate melts faster) until completely softened.

When you pull them out of the oven drop an m&m on one and push it in, if it stops half way you need to melt your chocolate more. If it gives completely and puckers then continue to push the candies into all of them. Chill them in the fridge for 30 minutes or until set.

I like the hugs, there kinda zebra-y. but you can make them holiday candies by using whatever seasonal m&ms are for that holiday.

Peanutbutter Banana Honey “Ice Cream”

Theres only so many times you can make banana bread with old bananas, so I was super excited when I found this recipe for single ingredient ice cream, made purely of bananas. And I’m telling you, it tastes amazing, well unless, of course, you don’t like bananas, then this recipe is not for you. But if your favorite thing about coming home from school was peanut butter banana crackers, then this is for you:

4 overripe bananas

1 tablespoon of milk

2 tablespoons peanut butter

1 1/2 tablespoons honey

I actually like my bananas this spotted, but they always seem to end up in the trash before I can get my hands on them.

Slice your bananas before you freeze them, super important, they get really hard when frozen.

Frozen bananas, some of them stuck to the plate and broke when I chiseled them off.

After about 3 minutes of blending

About 10 minutes of blending. Never really got creamy so I added a tablespoon of milk just to help liquify it, you can skip this or try something else if you’re going for a lactose free version.

Quiet frankly, it tastes delicious just like this. But the original recipe said peanut butter, and how could I say no to that. After tasting it with the peanut butter it reminded me of my favorite peanut butter banana honey crackers (which I still make today). So I added some honey. so worth it.

Put into a container to freeze more solid. And yes, I did eat all the leftover in the bowl, it was delicious, I’ll let you know how it turns out frozen.

Im thinking Ill try the chocolate one next time, or maybe some variation of a bananas foster?

Update* Glorious scoop of banana goodness

Oh, and boy friend hates bananas, but still loved it.