Almond Toffee Bars

 

CRUST:

1½ cups flour

½ cup powdered sugar

⅔ cup butter

 

FILLING:

1 (14 oz) can sweetened condensed milk

1 egg

1 tsp vanilla

1 pkg. toffee bits

1 cup sliced almonds

 

Cut butter into flour and powdered sugar till well mixed. Press into a greased 9x13" pan. Bake at 325° for 18 minutes.

Beat together the milk, egg, and extract till smooth. Stir in the toffee bits and almonds.

Pour over hot crust and bake an additional 23-25 minutes or till crust is lightly browned and topping is bubbly.

Let cool before slicing.

This recipe can be found here.

Lemon Almond Crumble Bars

 

3 cups flour

1 cup sugar

1 tsp. baking powder

½ tsp. salt

1 cup butter

1 large egg

1 cup chopped almonds

 

Lemon Filling:

14-oz. can sweetened condensed milk

4 Tbsp. lemon zest (zest of 2-3 lemons)

½ cup fresh lemon juice (about 3-4 lemons)

2 large egg yolks

 

Preheat oven to 375°. Line a 13x9-inch baking dish with parchment paper or foil and grease with cooking spray.

In the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter one Tbsp. at a time and mix until the ingredients resemble fine crumbs. Add the egg and mix until incorporated.

Press 2/3 of the mixture onto the bottom of the prepared baking dish. Bake at 375° for 10-12 minutes or until the crust is starting to lightly brown.

While crust is baking, mix together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks. Gently pour over the semi-cooked crust while still warm. Spread evenly with a spatula.

Crumble the remaining crust evenly over the top of the lemon filling. (Squeeze crumbs together in hands for bigger chunks.) Sprinkle almonds on top. Bake at 375° for an additional 20-25 minutes until the top is lightly brown and the filling is set in the center.

Cool on a rack to room temperature. Then chill in the refrigerator for 2 hours or until cold. Lift bars out of the pan. Cut and serve. Store leftovers in an airtight container in the refrigerator.

Recipe adapted from here

Seven Layer Cookies

 

1½ cups graham cracker crumbs (10-12 whole crackers)

½ cup flour

2 tsp. baking powder

1 can sweetened condensed milk

1/2 cup butter

1 1/3 cups coconut

2 cups chocolate chips

1 cup chopped nuts

 

Preheat oven to 350°

Combine all ingredients in a mixing bowl and stir really well till thoroughly combined.

Drop by spoonfuls onto cookie sheets. Bake at 350° for 8-10 minutes.

This recipe can be found here.

Almond Toffee Squares

 

1½ cups flour

½ cup powdered sugar

¾ cup sliced almonds

1 cup cold butter

1 (14-ounce) can sweetened condensed milk

1 (6-ounce) package milk chocolate English toffee bits

1 large egg

1 tsp. vanilla

 

Heat oven to 350°F.

Combine flour, sugar and ¼ cup almonds in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press into ungreased 13x9-inch baking pan. Bake 15 minutes.

Combine sweetened condensed milk, toffee bits, egg and vanilla in bowl. Pour mixture over hot, partially baked crust. Top with remaining almonds. Continue baking 23-27 minutes or until golden brown. Cool completely.

Cut into squares.

This recipe can be found here.

Condensed Milk Chocolate Chip Cookies

¾ cup plus 2 Tbsp. butter

2 Tbsp. sugar

½ cup sweetened condensed milk

1½ cup flour

1 tsp. baking powder

dash of salt

1 cup chocolate chips

 

Preheat your oven to 350°.

 

In a separate bowl, whisk together the flour, baking powder and salt.

Using a mixer cream together the butter and sugar. Mix in the sweetened condensed milk.

Add the dry ingredients to the butter mixture and combine. Stir in the chocolate chips.

 

Scoop the batter into 1-inch balls.

Place on a parchment paper-lined cookie sheet about 1½ inches apart, and flatten the dough balls slightly.

 

Bake for about 10 minutes (the edges should be only slightly golden).

This recipe can be found here.

Caramel-Toffee 7-Layer Cookies

½ cup butter, melted

1½ cups graham cracker crumbs

1 cup caramel bits

1 cup bittersweet (dark) chocolate chips

1 cup toffee bits

1 can (14 Oz.) sweetened condensed milk

1 cup sliced almonds

1 pinch sea salt

Preheat oven to 350ºF. Lightly grease a 11 x 7 baking pan. 

Stir together melted butter and graham cracker crumbs. Press into prepared pan. 

Add the other ingredients in order: caramel bits, chocolate chips, and toffee bits. Pour sweetened condensed milk over the top. Add the almonds. Sprinkle on a pinch or two of salt. 

Bake for 25–30 minutes. Remove from the oven and cool on a wire rack.  

This recipe can be found here.

Can't Leave Alone Bars

1 white cake mix

1/3 cup oil

2 eggs

1 14 oz. can sweetened condensed milk

1 cup semi-sweet chocolate chips

4 Tbsp. margarine

Preheat oven to 350°

Mix cake mix, eggs and oil. Spread 2/3 of batter in greased 9X13 pan with floured hands. Set other 1/3 aside.

In microwave safe bowl pour milk, chocolate chips and cut up margarine. Microwave 45 sec., stir until smooth. Heat mixture more if needs to be more melted.

Pour into pan over cake. Take remaining batter and drop by teaspoonfuls over chocolate mixture.

Bake for 20-25 minutes until it is golden on top.

Let cool completely before cutting. 


This recipe can be found here.

Malted Milk Cookies

2½ cups flour

¾ cup plain malted milk powder

½ tsp. baking soda

¼ tsp. salt

1 cup sugar

½ cup light brown sugar; firmly packed

1 cup salted butter; softened

2 tsp. vanilla extract

2 Tbsp. sweetened condensed milk

2 lg. eggs

2 cups milk chocolate chips

Preheat oven to 300°.

In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside.

Blend sugars in a large bowl at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed until just combined. Do not over-mix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.

Bake 24-25 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula.

This recipe can be found here.