Crack Toffee (Sweet & Salty Graham Crackers)

First off... "crack" is likely the only fitting name for these bad boys. You naively think "yes, I have self control and can eat one or two." Now apologize to yourself for lying.. and bask in that artery clogging deliciousness as you devour the entire pan within 24 hours. *cough*..... not that I have done so. *cough.*

28 Graham Cracker Squares
1 c butter
1 c brown sugar
1 t vanilla
1/2 t salt
3/4 c chopped pecans (optional)
chocolate chips (optional)

Preheat oven to 350 degrees. Line an ungreased jelly roll pan with graham crackers, breaking in half if necessary to fill the pan. Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow to boil for 2 minutes while stirring constantly. Remove from heat and stir in salt and vanilla. Pour mixture over top of the graham crackers evenly, spreading to coat. If using, sprinkle pecans on top. Bake in oven for 10 minutes. If you prefer a little crunchier, add an additional minute or two to baking time. Remove from oven and allow to cool. Should remove easily from the pan as you break or chip them into pieces/squares. Store them at room temperature in an airtight container for up to 3 days.

*Note, these can also be done with saltine crackers. I prefer to drizzle chocolate on top of the ones with saltine crackers.

Lemon Bars

Crust:
1 c. soft butter
1/2 c. powdered sugar
2 c. flour

Filling:
4 eggs
6 T lemon juice
2 c. sugar
1/4 c. flour

To make the crust, cream the butter, sugar, and flour. Spread and press into a 9x13 inch pan and bake at 350 degrees for 15 minutes or until lightly browned.
To make the filling, beat the eggs, and add the lemon juice. Mix the sugar and flour together, and then add them to the egg mixture. Pour the filling over slightly cooled crust. Bake at 350 degrees for 25 minutes or until set. Cool. Sprinkle with powdered sugar.

Peanut Butter Chocolate Chip Bars

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 c. chocolate chips
1 egg
1/3 c. peanut butter (I like crunchy pb for this part, but either works)
1/2 t. baking soda
1/2 t. salt
1 c. flour
1 c. oatmeal

Icing:
1/2 c. powdered sugar
2 T creamy peanut butter
2 T milk

Preheat the oven to 350 degrees. Cream the butter and sugars together. Add the egg and peanut butter and mix well. Stir in the dry ingredients. Press into a 9x13 pan. Sprinkle chocolate chips over the top. Bake for 25 minutes or until golden. While that is cooking mix up the icing. Remove bars from the oven and drizzle with the icing. Cool completely.

Peanut Butter Bars

picture courtesy of www.stylishcuisine.com

First off... these are SO good. I used to make these when I had roommates... and then had to refrain, because I would put them in the fridge to cool off and come  back 20 minutes later to find out that my roommates had eaten them ALL without leaving me any haha. They tend to disappear quickly!!

1 c. creamy peanut butter
1/2 c. dried oats
4 c. powdered sugar
1 c. softened margarine
1 (12 oz) bag semi sweet chocolate chips

Mix and press the ingredients into a sprayed 9x13 inch pan. Melt the bag of chocolate chips and spread the chocolate on top of the peanut butter mixture in the pan. Refrigerate for 1/2 of an hour. Cut the bars. Replace back in the refrigerator and cool for 1 hour.