Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Granola Bar Cookies Recipe

a General Mills Recipe

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INGREDIENTS:
1 box yellow cake mix
1/2 cup butter, softened
2 eggs
4 granola bars of your choice, coarsely chopped
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat cake mix, butter and eggs with electric mixer on medium speed until smooth. Stir in chopped granola bars. Onto ungreased cookie sheet, drop mixture by tablespoonfuls.

2:  Bake 10 to 12 minutes or until set and light golden brown around edges. Let cool on cookie sheet 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Optional: drizzle glaze or frosting or melted morsels on top if desired.

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Darlene’s Tips:  You could maybe add granola cereal instead of chopped up granola bars. You can also add additional chopped nuts, raisins, chocolate morsels, whatever! And of course, use any cake mix flavor you want.  If you like spice cake, I bet that would be delish!  For an easy yet different kind of glaze for decorating, try mixing a little bit of caramel or chocolate syrup with powdered sugar until it’s the right consistency. I have not tried this, so not sure how it comes out. Give it a try and let me know!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Hot Chocolate Dump Cake Recipe

a General Mills Recipe

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INGREDIENTS:
1 package (3.4 oz) Jell-O chocolate-flavor instant pudding (or store brand)
1 1/2 cups milk
1 box Betty Crocker SuperMoist chocolate fudge cake mix (or store brand)
4 cups miniature marshmallows
1 cup semisweet chocolate chips
optional: sweetened hot chocolate mix as garnish
(see my tips below)

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DIRECTIONS:

1: Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

2: In large bowl, beat dry pudding and milk with whisk 2 minutes. Stir in cake mix and 2 cups of the miniature marshmallows until combined. Spread batter evenly in bottom of pan. Scatter chocolate chips evenly on top.

3: Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Immediately sprinkle remaining 2 cups miniature marshmallows on top. Cool completely in pan, about 1 hour.  Optional: Sprinkle top with sweetened hot chocolate mix just before serving.

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Darlene’s Tips:   You can also crush peppermint candies to sprinkle on top of the cake to give it a peppermint chocolate flavor.  You can scoop out and serve in coffee cups instead of plates because… looks like a cup of hot chocolate! Top with a bit of ice cream and/or whipped topping if you want. Add a drizzle of chocolate syrup and some chocolate sprinkles (we call them jimmies). Stick a cherry on top, because why not? Sounds delish!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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