Go Nuts! Coconut Caramels Recipe -I saw this candy recipe on a cooking TV show, but made some adjustments to suit our tastes. We make the caramels every Easter, and many more times throughout the year. —Deanna Polito-Laughinghouse, Raleigh, North Carolina
Toffee Chocolate Bars - Base: 3/4 c. Margarine, 3/4 c. Br Sug, 1 1/2 c. Flour. Cream & press in 9x13 pan, bake@350 for 20-25 min. Cool. Filling: 10 oz Sweet Condensed Milk, 2 T. Marg. Heat milk & marg, stir over med heat 5-10 min. Spread over base. Bake@350 for 12-15 min. Topping: 1 3/4 c. Milk Chocolate Chips, 1 1/3 c. Toffee Bits. Sprinkle on choc chips, bake 2 more min. Spread chocolate evenly. Sprinkle on toffee, pressing lightly into chocolate. Cool, cut & eat!
NO Bake Lemon Pie! Pinner says I have been making this recipe for 40 years, and when you see the ingredients I know you’re going to think that it doesn’t work. But it does and this is all it takes! A GREAT recipe for any special day!
Salted Caramel Butter Bars - This is an easy recipe and resulted in compliments that sounded like "mmmmm". LOTS of butter which is always a great pairing with carmel. The carmel stayed soft but not gooey.
Cookie Crazy Cupcakes! Make egg-less cookie dough "filling;" line cupcake pan, place oreo on bottom, scoop in cake batter, plop in the cookie dough ball, bake and frost! Yumm! I must make this tomorrow!
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