When I was scooping the dough onto the graham crackers, I just wanted to eat a handful of it, and when they were baking it made our entire house smell hea-ven-ly
I finally did it… fig newtons, graham style… I made grahambars. my graham cracker recipe. After cooled you may remove the tinfoil barrier and cut desired sized bars
Frost gingerbread and cut gingerbread into triangles placing a candied ginger on each triangle. Starbucks GingerbreadBarsadapted from Southern Living Christmas at Home, 20071 3/4 cup all-purpose flour2 tsp ground cinnamon2 tsp ground ginger1/2 teaspoon baking soda1/4 tsp salt1 cup butter, softened1/2 cups sugar1/2 cup packed light brown sugar1 large egg1/3 cup molasses3 Tbsp milkCombine first 5 ingredients in a small bowl
In a separate medium bowl, stir together flour, graham cracker crumbs, baking powder and salt. Top with a layer of marshmallows, and then crumble the remaining dough over the marshmallow layer
Julienne's graham cracker chewy bars. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended
I started off with a traditional graham cracker crust, then filled it with a vanilla cheesecake, topped it with those delicious berries and then cover it with a layer of sugary buttery crumble
Gingerbread pumpkin bars. This is the part where I should probably lie and say that I made these solely as way to apologize to you for slacking on the recipe front last week, but the truth of the matter is that I made these solely as a way to satisfy a random craving for pumpkin and gingerbread that hit me yesterday afternoon — and satisfy they did
Whisk or beat together the icing ingredients and drizzle over bars. To easily remove bars from the pan, freeze for 30 minutes and lift out by the foil edges
These bars are soft, chewy, moist, and basically HEAVENLY in all aspects. Beat all the frosting ingredients together until smooth and then spread over the cooled bars
They work really well for bars like these because that flavor doesn't get muffled by all those wonderful frangipane crumblesTruth is, when I eat apricots I think of my mom
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