Easy Oh Henry Bars1 cup peanut butter
1 cup light corn syrup
1 cup sugar
6 cups Rice Krispies
1 cup chocolate chips
Place peanut butter, corn syrup and sugar in a double boiler (or a big glass bowl over a pot of simmering water) stirring every once in a while until smooth. Remove from heat and add the Rice Krispies. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
Smooth batter into a 9×13 pan lined with baking paper. Sprinkle the chocolate chips evenly on to and place in oven for about five minutes. Remove from oven and spread melted chocolate across the top of the bars. Cool in the fridge for about five minutes. Cut into bars. Most importantly, enjoy!
GKC variation: After adding the Rice Krispies, form mixture into balls. Melt the chocolate chips and roll the Rice Krispie mixture in the melted chocolate. Place on a baking sheet lined with waxed paper and chill. Same taste, slightly more elegant presentation.
Lemon Cookies
1 package lemon cake mix
2 eggs
1/3 cup oil
1 tablespoon lemon juice
¾ cup coconut
Powdered sugar
Preheat oven to 190 degrees Celsius (375 Fahrenheit). Beat together cake mix, eggs, oil and lemon juice until no lumps remain. Stir in coconut.
Shape into balls and drop onto ungreased baking sheets (I use silpat mats on top of my baking sheets).
Bake for about seven to eight minutes. Cool for two minutes on baking sheet and then remove to wire rack to finish cooling. Sprinkle with powdered sugar.
Chocolate Pudding Cake
Serves 6
Pudding Cake:
3/4 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup non-dairy creamer
1/3 cup margarine, melted
1 1/2 teaspoons vanilla extract
Topping:
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup cocoa powder
1-1/4 cups hot water
Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
For the cake: Whisk together the
sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the
non-dairy creamer, margarine and vanilla. Stir together until smooth
with a wooden spoon or spatula.
Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
For the topping: Whisk together
the sugars and cocoa and sprinkle it evenly over the batter. Pour the
hot water over the top, resist the temptation to stir it into the
batter.
Bake for about 30 minutes - you want the center to bubble and look
almost set, almost like an undercooked brownie. Take out of the oven and
let stand 15 minutes. Serve in dessert dishes, spooning sauce from
bottom of pan over top.
Serve with vanilla or mint chocolate chip parve ice cream, powdered sugar, or parve whipping cream, if desired.