Seven Sins Bars

Last week the divine, this week the sinful....Seven Sins Bars.  Also made for a holiday party.

1/2 Stick Salted Butter
1 Cup Graham Cracker Crumbs
1 Cup Shredded Coconut
1 Cup Heath Toffee Pieces
1 Cup Semi Sweet Chocolate Chips
1 Cup Chopped Pecans
1 Can Sweetened Condensed milk

Heat oven to 350 degrees.

Melt butter and stir in graham cracker crumbs.  Press into the bottom of a 9 x 13 pan.  Then sprinkle remaining dry ingredients in order.  Once layered, drizzle the condensed milk over the top.  Press lightly.

Bake for 30 minutes.  Place on wire rack to cool and cut into bars when cooled completely.

Chocolate Peanut Butter Crunch Bars

I wanted a quick, easy dessert for a get together.  I raided my pantry and found chocolate, peanut butter (big surprise), marshmallows and rice krispies.  No rice krispies?  Use graham crackers, corn flakes, crushed Ritz, Crushed Saltines, or just leave them out all together, but I liked the crunch.  We always have rainbow sprinkles on hand, so they added a nice dash of color and fun.

  1/2 Cup Butter                                                                          1 Bag Mini Marshmallows

  1 Cup Peanut Butter                                                                  1 Cup Rice Krispies

  2 Cups Milk Chocolate Chips                                                     Rainbow Sprinkles

Line a 9 x 13 pan with parchment paper.

In a medium pot over low heat, melt butter, peanut butter and chocolate chips, stirring constantly.   

When melted and well combined, pour in marshmallows and rice krispies. 

Turn off heat and stir quickly until coated.  Pour into the prepared pan.

Sprinkle with rainbow sprinkles.  Refrigerate and cut.  Store in the refrigerator.

Per Serving: 217 Cal (55% from Fat, 7% from Protein, 38% from Carb); 4 g Protein; 14 g Tot Fat; 6 g Sat Fat; 6 g Mono Fat; 21 g Carb; 1 g Fiber; 15 g Sugar; 33 mg Calcium; 1 mg Iron; 113 mg Sodium

Plum Buckle

When I purchase fruit to make jam, I tend to over estimate what is needed.  Although I managed to send some plums home with the jam making parties, I still have a bunch - including 6 cups that were diced for jam and not used.  So, we have this buckle.  Not belt buckle, and you won't find a definition in most dictionaries.  From wisegeek.com:

"Buckle is a dessert which combines fresh seasonal fruit, a rich cake batter, and a streusel topping. The result is a rich, dense cake with a moist crumb which is sometimes compared to coffee cake. It is an excellent summer dessert, and can be served hot or cold, plain or dressed with drizzles of sauce. Making buckle at home is relatively easy, and a great way to use fresh fruit."

  6 Cups Plums, Pitted And Diced                            2 Tsp Almond Extract

  12 Tbl Butter, Softened                                                 --Topping--

  1 1/2 Cup White Sugar                                          1 Cup Sugar

  2 Large Eggs                                                        1/2 Cup Butter, Softened

  3 Cup All Purpose Flour                                        3/4 Cup Old Fashion Oatmeal

  1 Tbl Baking Powder                                             1/4 Cup All Purpose Flour

  1/2 Tsp Salt                                                           1 Tsp Cinnamon

  2 Cup 1% Milk                                                      1/4 Tsp Nutmeg

Preheat oven to 350 degrees.  Grease and flour a 9x13-inch baking dish.

Place the plums into the bottom of the prepared baking dish. In a large bowl, cream together 2/3 cup butter with 1 1/2 cup of white sugar until the mixture is smooth and creamy. Beat in eggs, one at a time, until completely blended.  Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and almond extract to make a smooth batter. Pour the batter over the plums. Mix topping ingredients together in a bowl to make a crumbly topping; sprinkle over the batter.  Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes.