Recipe: Chocolate Caramel Bars

Originally published in the Dec. 11, 2013, issue

 

Editor’s Note: Trying to decide whether to bring cake or cookies to that holiday function? Here’s the perfect combination. Makes about 20 bars.

 

Ingredients:

14-ounce package of caramels

2/3 cup evaporated milk, divided

18.5-ounce box German chocolate cake mix

2/3 cup butter, melted

6-ounce package chocolate chips

1.5 cups chopped pecans

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

 

2. Melt caramels in a bowl in the microwave for about two minutes. Stir in one-third cup evaporated milk and set mixture aside.

 

3. Combine cake mix, butter and remaining milk in a large bowl. Press half of this mixture in a prepared 9x13-inch baking pan and bake for six minutes.

 

4. Remove cake mix from oven. Sprinkle with chocolate chips and pecans. Pour the caramel mixture over and gently spread it. Note that the caramel mixture will not go all the way to the sides of the pan.

 

5. Spoon remaining cake mix on top of caramels, and return to the oven and bake for 20 minutes. Let cool and cut into one-inch squares.



Recipe: Molasses Cookies

Originally published in the Dec. 11, 2013, issue

 

Editor’s Note: These cookies come to us from Jack Spruill of Hoschton, Ga. The recipe makes five dozen, but they were such a hit with our taste-testers that a second batch was called for! 

 

Ingredients:

2/3 cup vegetable oil

1 cup sugar

1 egg, beaten

4 tablespoons molasses

2 cups flour

½ teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

2 teaspoons baking soda

Sugar for coating cookies

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine oil, one cup sugar, egg and molasses in a large bowl.

3. In a separate bowl, combine flour, salt, ginger, cinnamon and baking soda. Add the flour mixture to the oil mixture and stir to combine.

4. Roll one teaspoon dough into a ball and roll in remaining sugar to coat. Repeat for the rest of the dough.

5. Place coated dough balls on a prepared cookie sheet and bake for six to eight minutes.



Recipe: Easy Peanut Butter Oatmeal Cookies

Originally published in the Dec. 11, 2013, issue

 

Editor’s Note: This recipe makes about two dozen cookies, enough to feed plenty of little elves on Christmas morning.

 

Ingredients:

½ cup crunchy peanut butter

½ cup packed light brown sugar

1 egg, beaten

1.25 cups quick cooking oats

½ teaspoon baking soda

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

 

2. Cream peanut butter and brown sugar together in small bowl until fluffy. Add egg.

 

3. Add oats and baking soda. Mix well.

 

4. Drop tablespoons of batter about two inches apart on a prepared cookie sheet. Bake for six to eight minutes.