Cashew Caramel Bars
"This cashew-caramel combination is reminiscent of a candy bar."
INGREDIENTS:
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped cashews
1/2 cup packed brown sugar
1/2 cup white sugar
2 tablespoons butter
1 1/2 tablespoons light cream
1/3 cup chopped cashews
1/4 cup packed brown sugar
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in the nuts and sift the flour with the baking powder and salt. Add to egg mixture and blend
well. Press into the bottom of the greased pan.
Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter.
Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown. Cut into bars while warm. Let cool in pan.
Choco-coconut Bars
"This recipe is very similar to the Mounds candy bar. With few ingredients, it is surprisingly easy to make."
INGREDIENTS:
5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
14 ounces flaked coconut
4 cups semisweet chocolate chips
DIRECTIONS:
Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture.
Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixtureinto 1 x 2 inch bars.
Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to
air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes. Enjoy!
