White Fudge Bars

-
 
 
This is definitely my new favorite bar recipe. And the festive colors are just in time for the Christmas season. :) They are chewy and nutty... and delicious with a hot drink!
 
Give them a try!


Oatmeal Mixture:
 1-2/3 cups brown sugar
1 cup butter
2 eggs + 1 yolk
2 teaspoons clear vanilla
1 teaspoon salt
1 teaspoon baking soda
3 cups quick oats
5 ounces chopped Macadamia Nuts
 2½ cups flour (Gold Medal)

Fudge Mixture:
16 ounces Yogurt Coating Wafers
1 can sweetened condensed milk
2 tablespoons butter
½ teaspoon salt
2 teaspoons clear vanilla
 ½ cup Craisins
1/3 cup Pistachios


Press approximately ¾ of the oatmeal mixture into a 10 X15 inch bar pan sprayed with non stick spray.
 
Place the first five fudge mixture ingredients into a microwaveable bowl (or double boiler) and melt/stir till smooth. Add the dried cranberries and pistachios and spread evenly on top of the oatmeal mixture. Press the remaining oatmeal mixture into flat pieces and randomly place on top of fudge mixture.
 
Bake at 350° for 20-23 (max) minutes. About a half inch around the edge turns brown but doesn't affect the taste, and is necessary for the center to bake completely. :) Anything more than 23 minutes in the oven turns the rest of the top brown as well. Not really the look you're after. 

 
♥Have a Blessed Weekend!♥

Comments

  1. Betsy BrockNovember 16, 2013 at 3:30 PM

    Those have all of my favorite things in them from dried cranberrys, to pistachios to fudge. REALLY wishing for one right now with a cup of coffee. Oh my. I'll have to be content with pinning it at the moment. :)

    ReplyDelete
  2. AnonymousNovember 17, 2013 at 8:02 AM

    How could I not give those a try - they look amazing!
    Mary x

    ReplyDelete
  3. kitchen flavoursNovember 19, 2013 at 10:45 AM

    These looks wonderful! And it has my favourite dried cranberries!
    Thanks for sharing!

    ReplyDelete
  4. Trish - Mom On TimeoutNovember 22, 2013 at 8:21 PM

    These bars look amazing Martha! I'm on a bit of a cranberry kick right now so these are right up my alley :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more