Wednesday, June 24, 2009


With only a few ingredients you can make this rich buttery raspberry-filled bar.
Preparation time: 15 min Baking time: 40 min
Yield: 25 bars

Crumb Mixture Ingredients:
2 1/4 cups all-purpose flour
1 cup sugar
1 cup chopped pecans
1 cup Butter, softened
1 Egg

Filling Ingredients:
3/4 cup raspberry preserves

*Heat oven to 350°F. Combine all crumb mixture ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside. Press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.Bake for 40 to 50 minutes or until lightly browned. Cool completely; cut into bars. *Substitute 3/4 cup your favorite flavor preserves. Recipe Tip If using a dark or nonstick baking pan, reduce oven temperature to 325°F. Bake for 45 to 55 minutes.

Store in pan up to 5 days or freeze up to 1 month.

Candy Snack Cake

1 cup butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
Chocolate Frosting, recipe follows
Whipped cream, for topping, optional
Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.
In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.
Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares and serve with whipped cream, if desired.

Chocolate Frosting:
1/4 cup butter
2 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 cups confectioners' sugar
3 (2.07-ounce) candy bars cut into 1/2-inch pieces (recommended: Snickers)
In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners' sugar. Stir in candy bars and allow to melt. Stir in remaining confectioners' sugar and immediately spread over hot cake.