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Rolo Pretzel Turtles
Snack American

Rolo Pretzel Turtles

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Arrange pretzels in a single layer on the prepared cookie sheet. Place one caramel candy on top of each pretzel.
  3. 3 Bake in the preheated oven until caramels soften, about 4 minutes.
  4. 4 Remove from the oven and immediately press a pecan half into each warm caramel.
  5. 5 Cool completely before serving.

By Cacki

Toasted Pecan Butter
Snack American

Toasted Pecan Butter

4.7

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Spread pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
  3. 3 Pulse brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

By Carrie Mae

Caramel Graham Crackers
Snack American

Caramel Graham Crackers

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a jelly roll pan with foil.
  2. 2 Melt butter and margarine together in a saucepan; stir in brown sugar until dissolved. Bring to a boil, reduce heat to medium, and cook until begins to darken in color and turns to caramel, about 2 minutes.
  3. 3 Spread graham crackers in a single layer on the prepared pan; pour caramel mixture over graham crackers. Sprinkle pecans on top.
  4. 4 Bake in the preheated oven until topping begins to solidify, about 12 minutes. Cool crackers before breaking into pieces.

By Haresj

Candied Pecans
Snack American

Candied Pecans

4.9

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Mix sugar, cinnamon, and salt together in a small bowl.
  3. 3 Whisk egg white and water together in a large bowl until frothy.
  4. 4 Toss pecans in the egg white mixture to coat.
  5. 5 Slowly pour in sugar mixture and stir until pecans are evenly coated.
  6. 6 Spread onto a baking sheet.
  7. 7 Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.
  8. 8 Serve and enjoy!

By Alix

Sugar-Coated Pecans
Snack American

Sugar-Coated Pecans

4.9

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Grease a baking sheet with cooking spray.
  2. 2 Whisk together egg white and water in a medium bowl until frothy.
  3. 3 Mix together sugar, salt, and cinnamon in a separate bowl.
  4. 4 Add pecans to egg white mixture; stir to coat.
  5. 5 Transfer pecans to sugar mixture; toss to coat.
  6. 6 Spread pecans out on the prepared baking sheet.
  7. 7 Bake in the preheated oven until crisp, about 1 hour; stir every 15 minutes.

By Carolyn

Sweet Potato Peach Bake
Snack American

Sweet Potato Peach Bake

4.8

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place sweet potatoes into a large bowl and cut into slightly smaller pieces. Reserve 4 to 5 peach slices for garnish; add remaining peach slices to potatoes in the bowl. Add 1/2 cup reserved peach juice, ginger, salt, and pepper; mix until well combined. Transfer mixture to a 2-quart baking dish.
  3. 3 In a small bowl, stir together pecans and brown sugar. Sprinkle over the top of casserole and arrange reserved peach slices in a line down the center.
  4. 4 Bake in the preheated oven until casserole is hot and bubbly, 35 to 40 minutes

By Bruce's Yams

Applesauce-Filled Cupcakes
Snack American

Applesauce-Filled Cupcakes

5.0

Prep
30 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C) or to temperature indicated on cake mix package. Line 24 muffin cups with paper liners.
  2. 2 Pour cake mix into bowl and add 2 teaspoons cinnamon. Prepare cake batter (with vegetable oil and eggs) according to package directions.
  3. 3 Fill muffin cups 2/3 full, and bake according to package directions (typically 18 to 21 minutes) or until a toothpick inserted into the middle of a cupcake comes out clean.
  4. 4 Remove muffin pans from the oven, and allow to cool.
  5. 5 Cut a plug about 1-1/2" inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with about 2 teaspoons applesauce or enough to fill hole.
  6. 6 Beat together the confectioners' sugar, cinnamon, and milk until mixture can be drizzled. If too thin, add more sugar; if too thick, add more milk. Drizzle icing over top of cupcake. Sprinkle with chopped pecans. Allow icing to dry before serving.

By Mott's

Best Ever Banana Bread
Snack American

Best Ever Banana Bread

4.8

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix eggs, bananas, oil, and buttermilk together in a large bowl until well combined.
  3. 3 Sift flour, sugar, baking soda, and salt into a separate large bowl.
  4. 4 Stir flour mixture into the banana mixture until combined. Gently fold in pecans.
  5. 5 Pour batter into the prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 hour and 20 minutes.
  7. 7 Cut into slices and enjoy!

By Rose

Mrs Welch's Butter Tarts
Snack American

Mrs Welch's Butter Tarts

4.8

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place tart shells on a baking sheet; sprinkle raisins and walnuts evenly between shells.
  3. 3 Whisk brown sugar, corn syrup, butter, egg, vanilla extract, and salt together in a bowl; pour mixture evenly over raisins and walnuts into tart shells.
  4. 4 Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.

By Jan Mowbray

Graham Crust Butter Tarts
Snack American

Graham Crust Butter Tarts

3.5

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.
  3. 3 Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).
  4. 4 Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.
  5. 5 Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.
  6. 6 Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.

By Mrs Durocher

Coffee Date Bread
Snack American

Coffee Date Bread

4.6

Prep
20 min
Cook
60 min
Total
84 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan and line the bottom with parchment paper.
  2. 2 Place dates into a small bowl and sprinkle baking soda over top. Heat coffee to boiling; pour it over dates. Set aside.
  3. 3 In a medium bowl, mix together butter, sugar, and egg until well blended. Stir in vanilla. Blend in flour and salt, then fold in pecans and date mixture. Transfer batter to the prepared loaf pan.
  4. 4 Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from the pan. Peel off parchment paper and finish cooling on a wire rack.

By MOMZRIGHT

Aunt Bert's Fruitcake Cookies
Snack American

Aunt Bert's Fruitcake Cookies

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
  3. 3 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy.
  4. 4 Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.
  5. 5 Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough.
  6. 6 Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
  7. 7 Bake in the preheated oven just until cookies begin to look dry, about 30 minutes.
  8. 8 Cool cookies on a wire rack; store in a sealed container lined with waxed paper.

By the4taals

Sweet Potato Muffins with Pecan Streusel
Snack American

Sweet Potato Muffins with Pecan Streusel

4.5

Prep
15 min
Cook
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
  2. 2 Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
  3. 3 Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
  4. 4 Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.

By Pam Cooking Spray

Sonrisa's Butter Tart Squares
Snack American

Sonrisa's Butter Tart Squares

4.9

Prep
20 min
Cook
35 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Whisk 1 cup flour and white sugar together in a bowl; cut 1/2 cup cold butter into flour mixture with a pastry blender until crumbly. Press flour mixture evenly into the bottom of a 9-inch square cake pan.
  3. 3 Bake in the preheated oven for 15 minutes. Remove to cool slightly, leaving oven on.
  4. 4 Whisk eggs and 2 tablespoons melted butter together in a bowl; whisk in brown sugar, 2 tablespoons flour, baking powder, and vanilla extract. Stir raisins and pecans into egg mixture; pour over the base.
  5. 5 Bake in the preheated oven until top springs back when touched, about 20 minutes. Cool completely before cutting into squares.

By Sonrisa

Southern Sweet Potato Bread with Pecans
Snack American

Southern Sweet Potato Bread with Pecans

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
  2. 2 In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
  3. 3 Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

By Tanja Miller

Orange Citrus Cheesecake
Snack American

Orange Citrus Cheesecake

4.9

Prep
20 min
Cook
60 min
Total
555 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan.
  2. 2 Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside.
  3. 3 Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan.
  4. 4 Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate.
  5. 5 Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan.
  6. 6 Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven).
  7. 7 Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours.
  8. 8 Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve.
  9. 9 Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

By Reynolds KitchensR

Cinnamon Oatmeal Zucchini Cookies
Snack American

Cinnamon Oatmeal Zucchini Cookies

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat until smooth.
  3. 3 Combine flour, cinnamon, baking soda, and salt in a medium bowl; gradually stir into butter mixture until well blended. Stir in zucchini, oats, pecans, and cinnamon chips, respectively, stirring well after each addition. Drop dough by heaping tablespoonfuls spaced 2 inches apart onto the prepared baking sheets.
  4. 4 Bake in the preheated oven until tops are golden brown, about 12 minutes. Transfer cookies to a wire rack to cool completely.

By KitchenQueen

Pineapple Nut Bread
Snack American

Pineapple Nut Bread

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Beat brown sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. 3 Sift flour, baking powder, salt, and baking soda into a separate bowl; stir 1/2 into brown sugar mixture. Stir pineapple with its juice into brown sugar mixture; stir in remaining 1/2 flour mixture just until a batter forms. Fold in pecans and raisins; pour into the prepared loaf pan.
  4. 4 Combine white sugar and cinnamon in a small bowl; sprinkle over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

By Rhonda Kelly

Pumpkin Nut Muffins
Snack American

Pumpkin Nut Muffins

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and ginger together on wax paper.
  3. 3 Beat sugar, pumpkin purée, buttermilk, melted butter, eggs, molasses, and vanilla extract together in a bowl; stir in flour mixture until just moistened. Fold in pecans.
  4. 4 Divide batter among the prepared muffin cups, filling each almost to the top.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes, before transferring muffins to a wire rack to cool. Serve warm.

By Amy Posont

Cucumber Nut Bread
Snack American

Cucumber Nut Bread

4.7

Prep
15 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
  2. 2 Place shredded cucumbers into a colander and let drain for about 30 minutes.
  3. 3 Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
  4. 4 Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

By Marcella

Cantaloupe Bread with Praline Glaze
Snack American

Cantaloupe Bread with Praline Glaze

4.5

Prep
15 min
Cook
65 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5-inch loaf pans.
  2. 2 Beat sugar, puréed cantaloupe, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Whisk flour, cinnamon, baking soda, salt, baking powder, and ginger together in a separate bowl. Stir flour mixture into cantaloupe mixture until combined. Divide batter evenly between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour.
  4. 4 Meanwhile, make praline glaze: Combine brown sugar and butter in a microwave-safe bowl. Cook on High in the microwave for about 3 minutes, stirring every minute, until smooth.
  5. 5 Pour sauce over warm loaves. Cool for 1 hour before serving.

By Kaddy

Brooke's Layered Pumpkin-Pecan Cheesecake
Snack American

Brooke's Layered Pumpkin-Pecan Cheesecake

5.0

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place graham crackers for crust in a zip-top bag and mash until crumbled. Mix with melted butter and press into the bottom of a springform pan.
  3. 3 Combine cream cheese, sugar, eggs, and vanilla for filling in a large bowl; beat with an electric mixer until smooth and creamy. Spread about 1 cup filling on the bottom of the crust.
  4. 4 Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
  5. 5 Bake in the preheated oven for 35 minutes.
  6. 6 While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
  7. 7 Remove pie from the oven and pour topping over. Return to the oven and bake until topping is golden brown, 10 to 15 minutes longer.

By Brooke Elizabeth

Chef John's Sweet Potato Muffins
Snack American

Chef John's Sweet Potato Muffins

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners; coat with cooking spray.
  2. 2 Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
  3. 3 Whisk white sugar, eggs, and brown sugar together in a separate bowl until light and foamy, about 2 minutes. Whisk in vegetable oil and melted butter until thoroughly combined. Add mashed sweet potatoes and 1 cup pecans; stir to combine. Stir in flour mixture until no dried flour remains, about 1 minute. Let batter rest 10 minutes.
  4. 4 Spoon batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle tops with pecans and Demerara sugar.
  5. 5 Bake until a toothpick inserted in centers of muffins comes out clean, about 25 minutes. Cool in tins about 10 minutes; transfer muffins to a cooling rack to cool completely.

By John Mitzewich

Pumpkin Cream Cheese Muffins
Snack American

Pumpkin Cream Cheese Muffins

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups or use paper liners.
  3. 3 To make the filling: Beat cream cheese in a medium bowl with an electric mixer until soft.
  4. 4 Add egg, brown sugar, and vanilla; beat until smooth. Set aside.
  5. 5 To make the streusel: Mix together sugar, flour, pecans, and cinnamon until combined. Cut in butter with a fork until crumbly. Set aside.
  6. 6 To make the muffins: Sift together flour, sugar, baking powder, cinnamon, and salt in a large bowl; form a well in the center.
  7. 7 Add pumpkin, eggs, olive oil, and vanilla to the well; beat until smooth.
  8. 8 Pour batter into the prepared muffin cups, about 1/2 full.
  9. 9 Drop 1 tablespoon filling over batter in each muffin cup. Press down gently; do not let filling touch the bottom of the muffin cup.
  10. 10 Sprinkle with streusel.
  11. 11 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By Barb

Pecan Pie Energy Bites
Snack

Pecan Pie Energy Bites

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Arrange a single layer of pecans on the prepared baking sheet. Top with rolled oats. Bake in the preheated oven until toasted, about 10 minutes. Allow to cool completely.
  3. 3 Pulse pecans, oats, dates, cinnamon, salt, vanilla extract, and maple syrup in a food processor until nuts are ground to desired consistency.
  4. 4 Shape mixture into twelve 2-inch tightly-packed balls. Refrigerate before serving.

By John Mitzewich

Art's Graham Cracker Cookies
Snack

Art's Graham Cracker Cookies

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
  2. 2 Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
  3. 3 Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

By Art

Carnation Breakfast Truffles
Snack

Carnation Breakfast Truffles

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined.
  2. 2 Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

By Yoly

Amazing Passover Chocolate Toffee Matzo
Snack Other

Amazing Passover Chocolate Toffee Matzo

4.8

Prep
15 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with aluminum foil; pinch edges into a lip to contain drips. Grease foil well with butter.
  2. 2 Place matzos onto the prepared baking sheets, breaking in half if needed.
  3. 3 Melt 1 cup butter with brown sugar in a saucepan over medium heat; bring to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Ladle hot brown sugar mixture over matzos, spreading mixture with a rubber spatula to cover.
  4. 4 Bake in the preheated oven until sugar mixture is bubbling and thick, about 20 minutes. Cool until toffee coating is firm, about 15 minutes.
  5. 5 Place semisweet chocolate chips into a microwave-safe bowl. Microwave on low until just melted (do not let the chocolate overheat or scorch). Spread melted chocolate over toffee-coated matzos; sprinkle chopped pecans on top.
  6. 6 Place baking sheets in the refrigerator until coated matzos are cold, about 30 minutes. Break matzos into pieces. Store in an airtight container or resealable plastic bags in the refrigerator or freezer.

By BabkaGal

Butterscotch Bars
Snack

Butterscotch Bars

4.9

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
  2. 2 Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
  3. 3 Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

By Duncan HinesR Canada