Categorized | Recipes

Friday’s Recipes: S’mores Bars and Rhubarb Custard Pie 5.31.2013

Posted on 31 May 2013 by KWBG

S’mores Bars by CK
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows
Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13×9-inch pan.
Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

 

Rhubarb Custard Pie by BDM

Beat 3 eggs slightly
Add 3 T milk
Mix and stir in 2 c sugar
¼ c flour
¾ t nutmeg
Mix in 4 c cut up rhubarb
Pour into a prepared 9 inch pie crust
Dot with 1 T butter
Bake at 400˚ for 50 to 60 minutes until nicely browned.

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