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!

Snickers Cookie Bars Recipe

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INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated sugar cookies (or store brand)
2 tablespoons butter, softened
2 tablespoons all-purpose flour
1 cup Snickers Bites, cut in half (or cut up any size bars)
(see my tips below)

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DIRECTIONS:

1: Heat oven to 350°F. Line 8-inch square pan with foil, leaving extra hanging off sides.

2: In large bowl, break cookie dough into small chunks. Add softened butter and flour; mix well. Stir in 1/2 cup of the Snickers pieces and press mixture in pan. Sprinkle remaining 1/2 cup Snickers pieces on top of bars; press slightly into dough.

3: Bake 28 to 32 minutes or until top is golden brown and toothpick inserted two inches from sides comes out almost clean. Cool completely, about 2 hours. Remove bars from panand cut into bars or squares.

Darlene’s Tips:  You can try this with any of your favorite chocolate bars!  You could also melt chocolate morsels and dip the bars into the chocolate or just drizzle it on top of the bars.

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!

Easy Key Lime Fudge Recipe

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INGREDIENTS:
check for ingredient coupons here
2 bags (12 oz each) white vanilla baking chips (like this)
1 can (14 oz) sweetened condensed milk (not evaporated, like this)
1/4 cup fresh lime juice, strained (try dollar tree, big bottle for $1.00!)
optional: 2 tablespoons grated lime peel
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1: Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Grease foil with butter.

2: In 2-quart saucepan, heat baking chips, condensed milk and lime juice over low heat, stirring frequently, until melted. (optional: quickly stir in lime peel). Pour into pan. Refrigerate about 3 hours or until set.

3: Remove fudge from pan by lifting foil. Cut into 8 rows by 8 rows. Store tightly covered and refrigerated up to 2 weeks with waxed paper between layers.

Darlene’s Tips:  Experiment with other juices like orange juice, pineapple juice, cranberry juice, apple juice, etc.  Toss in some chopped nuts if you want.

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!

Slow Cooker Apple Cranberry Dump Cake Recipe

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INGREDIENTS:
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4 cups sliced apples (4 medium)
1 cup fresh or frozen cranberries (if frozen, do not thaw)
1/2 cup packed light brown sugar
1 box Betty Crocker Super Moist yellow cake mix
1/2 cup melted butter
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1:  Grease slow cooker with butter or cooking spray.

2:  Add sliced apples, cranberries and brown sugar to slow cooker and toss to combine.

3:  Sprinkle dry cake mix over fruit and drizzle with melted butter.

4:  Cover and cook on High heat setting about 3 hours or until fruit is bubbling at edges. Serve warm or at room temperature.

Darlene’s Tips:  You can use any variety of apples that you like. You could also try different cake mix flavors. Spice cake mix would be awesome! Serve topped with whipped topping, ice cream or even pudding.  Or all three!

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

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