Butterscotch Bars

1/4 c Butter Flavor Crisco

1 pk Butterscotch Chips *

- 12 ounce package 1 c Peanut Butter, creamy style

1/3 c Milk

2 c Graham Cracker crumbs

1 c Peanuts, salted, chopped

1 pk Chocolate Chips, semi-sweet

- 6 ounce package 3 tb Butter Flavor Crisco

Finely chopped Peanuts Preparation Time: 20 Minutes Bake Time: None * Peanut Butter chips may be substituted for the Butterscotch Chips. 1. Combine 1/4 cup Butter Flavor Crisco, butterscotch chips, peanut

butter and milk in top of double boiler over hot water. Stir occasionally until mixture is melted and smooth. 2. Combine graham cracker crumbs and 1 cup chopped nuts in large

bowl. Pour butterscotch mixture over crumbs. Stir until combined. 3. Spread mixture in ungreased 9×9x2 inch pan. ( Hint: If a 9×9x2

inch pan is not available, form a 9×9x2 inch tray by lining a 13×9x2 inch pan with aluminum foil. ) Refrigerate until firm. Cut into bars 3/4 x 1 3/4 inches.

4. Combine chocolate chips and 3 tablespoons Butter Flavor Crisco in

top of double boiler over hot water. Stir occasionally until chocolate melts. 5. Place one bar at a time in melted chocolate. Turn with fork. Lift

from chocolate on fork. Allow excess to drip off. Place on paper lined baking sheet. Sprinkle top with finely chopped nuts. Return to refrigerator to harden chocolate. Makes 5 1/5 to 6 dozen bars. Source: Butter Flavor Crisco Cookie Collection, page 16. Shared by: David Knight

Category:Appetizers

Chex and Chocolate Party Mix

9 c Your favorite chex brand

-cereals 2 c Shredded coconut optional

1 c Peanuts

1 c Packed light brown sugar

1/2 c (1 stick) butter

1/2 c Light corn syrup

1 ts Vanilla extract

1/2 ts Baking soda

12 oz Pkg (2 cup) semi-sweet

-chocolate morsels 1 1/2 c Raisins

Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large, small roasting pan. In small saucepan over medium heat, heat brown sugar, butter and corn syrup to boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in morsels and raisins. Store in airtight container.

Category:Appetizers

Chocolate Nut Slices

3/4 c Butter Flavor Crisco

1/2 c Sugar, Granulated

2 tb Milk

1 1/2 ts Vanilla

1 Egg

1 1/4 c Flour, All Purpose

1/3 c Cocoa

1/2 ts Baking soda

1/2 ts Salt

3/4 c Pecans, Cut in Large Pieces

1/2 c Chocolate Chips, Semi-Sweet

———————————-DRIZZLE———————————- 1/2 c White Melting Chocolate,

- cut in small pieces 1/2 ts Butter Flavor Crisco

Chopped Pecans ( opt ) Preparation Time: 20 Minutes Bake Time: 10 Minutes 1. Heat oven to 350 F.

2. Combine Butter Flavor Crisco, granulated sugar, brown sugar, milk

and vanilla in large bowl at medium speed of

Chocolate Raisin Snacking Cake

3/4 c Raisins

1 c Water

1 1/4 c Granulated Sugar

2/3 c Vegetable Oil

1 lg Egg, Slightly Beaten

1 3/4 c Unbleached All Purpose Flour

1/3 c Cocoa

1 ts Baking Soda

1/2 ts Salt

1/4 ts Ground Cinnamon

1/2 c Chopped Nuts

———————————-GARNISH———————————- Confectioners’ Sugar Preheat the oven to 350 degrees F. Grease and flour a 13 X 9 X 2-inch baking pan. In a medium saucepan, bring the raisins and water to a boil and simmer for 1 minute. Remove from the heat and cool slightly. Stir in the granulated sugar and oil. Add the egg. Combine the flour, cocoa, baking soda, salt and cinnamon, then stir the mixture into the raisin mixture, blending well. Stir in the nuts. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack to cool in the pan. When cool, sprinkle with the confectioners’ sugar. If you like a design, use a paper table doily as a stencil when sprinkling the sugar over the cake.

Category:Appetizers

Butterscotch Bars

Chex and Chocolate Party Mix

Chocolate Nut Slices

Chocolate Raisin Snacking Cake

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