1 cup butter OR margarine, melted

2 cups graham cracker crumbs

2 cups 10x sugar

1 cup peanut butter

1 1/2 cups semisweet chocolate chips

4 tbs peanut butter

in a medium bowl, mix together the butter or margarine, graham cracker crumbs, 10x sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9″x13″ pan.

in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tbs peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

12 servings

3 tbs butter

2 1/2 cups mini marshmallows, plus 2 cups mini marshmallows for topping (4 1/2 cups total)

4 cups golden grahams cereal

4 (1.55 oz) Hershey’s milk chocolate candy bars

grease an 8″x8″ pan and set aside. in a large pan, melt butter over medium heat. stir in 2 1/2 cups mini marshmallows. stir until marshmallows are melted and smooth. stir in the golden grahams cereal. press mixture into prepared pan.

place Hershey’s candy bars on top of the golden grahams/marshmallow mix and gently press them down. sprinkle the remaining marshmallows evenly over the chocolate bars. place under the broiler for about 2 minutes, or until marshmallows are slightly golden brown. watch them closely so you don’t burn the marshmallows! let the bars cool completely. cut into squares and serve.

yield: 12 bars

1 cup butter OR margarine, melted
2 cups graham cracker crumbs
2 cups 10x sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tbs peanut butter

in a medium bowl, mix the butter or margarine, graham cracker crumbs, 10x sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9″x13″ pan.

in a metal bowl over steaming water, or in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

12 servings

3 tbs butter
1 (10.5 oz) bag mini marshmallows
1 tsp vanilla
1/2 cup red velvet cake mix
6 cups rice krispies
1 tbs sprinkles
4 oz white chocolate chips, melted

line a 9″x13″ pan with wax paper; coat well with cooking spray. set aside.

in a large saucepan, melt the butter over low heat. add marshmallows, stirring frequently, until melted. stir in vanilla and cake mix until fully combined and no lumps remain. stir in cereal, making sure it is well-coated with marshmallow mixture. transfer rice krispies mixture into the prepared pan, pressing down until the top is level. top with sprinkles and drizzle with melted white chocolate.

makes 16 bars

2 cups flour
2 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
16 tbs (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed brown sugar
2 lg eggs, beaten
2 cups marshmallow fluff
2 cups milk chocolate chips

preheat oven to 350 degrees. line a 9″x13″ baking pan with foil, leaving a 2″ overhang on 2 sides. mist foil with nonstick cooking spray.

in a bowl, combine the flour, graham cracker crumbs, baking powder and salt; mix well.. in a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. beat in eggs until well combined. reduce mixer speed to low and slowly beat the flour mixture into the butter mixture. divide the dough in half. press half of the dough into the pan until the dough is uniform and flat. spread with marshmallow fluff and sprinkle chocolate chips on top. scatter remaining dough over in clumps. don’t worry about covering the top; marshmallow and chocolate chips should peek through.

bake until golden brown, 30-35 minutes. place pan on a wire rack to cool completely. remove from pan, peel off foil, and cut into bars.

makes 24 bars

1 box yellow cake mix
1/2 cup (1 stick) butter, melted
1 large egg
1/2 tsp vanilla
1 tbs water, optional, if necessary
1 cup shredded sweetened coconut flakes
3/4 cup semisweet chocolate chips
3/4 butterscotch chips (OR white chocolate chips OR peanut butter chips)
1 (14 oz) can sweetened condensed milk
1/2 cup creamy peanut butter

preheat oven to 350 degrees and prepare a 9″x13″ pan by lining it with aluminum foil and then spraying it with cooking spray. in a large mixing bowl, combine the cake mix, butter, egg, and vanilla and mix well. the batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers to knead it together, adding the water if necessary. press the dough into the prepared pan. sprinkle the coconut over the dough, then sprinkle the chocolate and butterscotch chips evenly.

in a mixing bowl (the same one from the cake mix is fine), combine the sweetened condensed milk and peanut butter, stir until well combined, and pour mixture evenly over dough, using a spatula to even it out if necessary. bake for 26-29 minutes, or until edges of bars begin to brown and pull away slightly from the sides of the pan, or until the middle of the bars has barely set, taking care not to overbake. the bars will set up considerably upon cooling. allow bars to cool well before slicing and serving. store in an airtight container on the countertop for up to five days or freeze for up to three months.

makes 20 bars

16 cups popped popcorn (discard any unpopped kernels)
1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup light corn syrup
1/4 tsp salt
1 tsp vanilla
1/4 tsp baking soda
2 cups salted peanuts

preheat the oven to 250 degrees. butter a cookie sheet.

put the popcorn in a very large bowl.

in a small heavy saucepan, combine the sugar, butter, corn syrup, salt, and vanilla and bring to a boil over medium heat. remove from the heat and stir in the baking soda. working quickly, pour the syrup over the popcorn and stir in the nuts. toss and stir the popcorn with a wooden spoon until it is completely coated.

spoon the popcorn onto the prepared cookie sheet. bake for 45 minutes, stirring every 15-20 minutes, until crisp. let cool completely on the cookie sheet.

makes about 16 cups

1/2 cup butter
1 1/2 cups brown sugar, divided
1 cup flour
2 eggs, beaten
1 tsp vanilla
2 tbs flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 cups coconut flakes
1 cup walnuts, chopped

cream together butter and 1/2 cup brown sugar. add 1 cup flour and work into crumbs with your hands. bake in a very slow oven – 250 degrees – for 10 minutes, or until done.

meanwhile, add remaining brown sugar and vanilla to beaten eggs. sift 2 tbs flour and blend with salt and baking powder. mix dry ingredients with egg and sugar mixture. blend in coconut flakes and chopped walnuts. when crust is finished baking, pour mixture over the top. return pan to oven and continue baking for an additional 25 minutes.