GRAHAM BREAK-AWAYS
Make and share this Graham Break-Aways recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 22m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Arrange graham squares in single layer in 15x10x1-inch baking pan.
- Place butter and sugar in medium saucepan. Bring to boil on medium heat; cook 2 minute Pour over grahams; immediately spread to completely cover all grahams.
- Bake 6 to 8 minute or until sugar mixture is lightly browned and bubbly.
- Sprinkle with chocolate chunks. Bake an additional 1 to 2 minute or until chocolate is melted. Remove from oven; immediately spread chocolate over grahams. Sprinkle with pecans; press lightly into chocolate with back of spoon.
- Cool completely before breaking into squares to serve.
Nutrition Facts : Calories 139.4, Fat 8.3, SaturatedFat 4.1, Cholesterol 10.4, Sodium 51.4, Carbohydrate 15.9, Fiber 0.9, Sugar 12.8, Protein 0.9
RECIPE FOR NUTTY BUTTERSCOTCH
As a bonus, we added a nutty butterscotch recipe here to complete your set of delicious Septembars.
Provided by HICAPS
Categories Dessert
Time 45m
Number Of Ingredients 4
Steps:
- Grease a 1 x 11 x 16 rectangular pan then place wax paper.
- Melt HICAPS Buttercream in a large bowl.
- Add HICAPS Instabake Butterscotch Mix and eggs.
- Mix until well blended (using a spatula or stand mixer).
- Spread the mixture in the prepared 1 x 11 x 16 rectangular pan. Top with desired nuts.
- Bake for 25 - 30 mins. Do not overbake.
- Cool for 5 - 8 mins.
NUTTY BUTTERSCOTCH-GRAHAM BREAK-AWAYS
These Nutty Butterscotch-Graham Break-Aways truly will melt in your mouth-and they couldn't be easier to make.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Arrange grahams in single layer in 15x10x1-inch pan.
- Bring butter, sugar and vanilla to boil in saucepan on medium heat, stirring occasionally; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams. Sprinkle with nuts.
- Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with butterscotch chips; bake 2 min. Cool completely before breaking into squares.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
RICE KRISPIES NUTTY BUTTERSCOTCH SQUARESAND#153;
Golden raisins, dried apricots, butterscotch morsels and peanut butter combine in these tasty bars.
Provided by Food Network
Time 20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- 1. In large bowl combine KELLOGG'S RICE KRISPIES cereal, butterscotch morsels, raisins, apricots and pecans.
- 2. In medium saucepan melt butter over low heat. Add marshmallows and peanut butter. Stir until completely melted. Remove from heat. Stir in vanilla. Pour over cereal mixture. Stir until well coated.
- 3. Evenly press into 8 x 8 x 2-inch dish coated with cooking spray. Refrigerate for 30 minutes. Cut into squares. Best if served the same day.
- Note: For best results, use fresh marshmallows
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
NUTTY BUTTERSCOTCH COOKIES
Called "Butternuts" on Just a Pinch Recipes, by Denise Hagar. Printed here for safekeeping.
Provided by Raquel Grinnell
Categories Dessert
Time 20m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream all of the butter with powdered sugar and salt till light and fluffy.
- Blend in flour, mix well.
- Add butterscotch chips and 1 cup finely chopped pecans.
- Shape dough, a scant teaspoonful at a time, into balls.
- Place 1 inch apart on ungreased cookie sheet.
- Bake in 325 degree oven for 15 minutes or until firm but not brown.
- Let cool on wire racks.
- Mix rum glaze ingredients until smooth.
- You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.
Nutrition Facts : Calories 159.4, Fat 8.6, SaturatedFat 3.9, Cholesterol 10.3, Sodium 55.1, Carbohydrate 20.2, Fiber 0.6, Sugar 14.8, Protein 1.2
NUTTY CRANBERRY-GRAHAM BREAK-AWAYS
Here's a quick and easy treat you can make with pantry ingredients, starring brown sugar, cranberries and pecans baked on a layer of honey graham crackers.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Arrange grahams in single layer in 15x10x1-inch pan.
- Bring butter, sugar and cinnamon to boil in saucepan on medium heat, stirring occasionally; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams. Sprinkle with nuts.
- Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with cranberries; bake 2 min. Cool completely before breaking into squares.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
BUTTERSCOTCH TORTE
It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. -Lavonne Hartel Williston. North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 29g fat (13g saturated fat), Cholesterol 189mg cholesterol, Sodium 228mg sodium, Carbohydrate 60g carbohydrate (49g sugars, Fiber 1g fiber), Protein 8g protein.
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