Time 1h10m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven. Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets. In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat. Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven. In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer. While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden. Use a serrated knife to “saw” the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat.
Time 30m Number Of Ingredients 3 Steps:
Line an 8x8 baking pan with parchment paper. Melt the chocolate in a microwave safe glass bowl in 30 second increments, stirring each time, until full melted. Fold in the cereal until full coated then pour into your 8x8 baking dish. Spread the mixture out evenly and sprinkle over the kosher salt. Refrigerate for at least 20 minutes until the chocolate has completely hardened before slicing with a very sharp knife to avoid crumbling.
Time 40m Yield 4 dozen. Number Of Ingredients 8 Steps:
Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.
Yield 30 Number Of Ingredients 20 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan. In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan. In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture. Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes. Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners’ sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it. Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.
Time 10m Number Of Ingredients 2 Steps:
Line an 8x8-inch square baking pan with foil or parchment paper. Set aside. Add the chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Add the Rice Krispies, and fold in until completely coated in chocolate. Pour into the prepared pan and spread out evenly. Refrigerate for 1 - 2 hours until set. Slice into bars and serve cold or at room temperature.
Time 25m Yield Cuts into 12 Number Of Ingredients 6 Steps:
Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins. Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.
Time 10m Yield 16 serving(s) Number Of Ingredients 3 Steps:
Grease an 8 inch square pan with butter. Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you’ll thank me later). Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan). The mixture is ready to come off the heat when it’s a thick, bubbling bunch of gook, the color of light sand and no darker – don’t let it get any darker than that, or you’ll end up with burnt and smelly sugar goop! Take the stuff off the heat and quickly whisk in the baking soda. Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot). Pour the foamy stuff into the pan and leave it to set. This will take several hours. Be patient. You can try and cut it into squares, but it will be a fruitless task. Best bet is to just bash it into a bunch of different shaped pieces. This is good frustration therapy. You can dip the pieces into melted chocolate to make your own Cadbury’s Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.
Yield 15 servings Number Of Ingredients 5 Steps:
Preheat oven to 350°F (175°C). Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered. In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes. Pour the caramel over the crackers, spreading evenly with a spatula. Bake for 5 minutes. Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes. Remove the foil and spread the softened chocolate over the top evenly. Sprinkle with pecans, cover with foil, and freeze for 1 hour. Break the bark up into pieces. Enjoy!
Time 35m Yield 1 bar, 20 serving(s) Number Of Ingredients 12 Steps:
To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden. Mix all ingredients. Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper. Bake at 350F for 15-20 minutes. Cool completely and cut.
Time 33m Yield 18 Number Of Ingredients 4 Steps:
Heat oven to 350°F. Stir cookie mix, margarine and egg in medium bowl with spoon (mixture will be crumbly until soft dough forms). Stir in nuts. Spread dough in ungreased square pan, 8x8x2 inches. Bake 25 to 28 minutes or until light golden brown; cool. For 18 bars, cut into 6 rows by 3 rows.
