Bars, Cookies, Sweets

Puking emojis, new Facebook relationship status, chocolate chip pumpkin bars, and Georgia toffee

Since you continued reading even after seeing the title, I appreciate your sense of humor. Last week my sister and I decided we need a puking emoji (we suppose there’s one out there but it didn’t come loaded on our iPhones) and we would also like to see a new Facebook relationship status titled “married but he’s cheating on me.” We are confident it would be a commonly used selection. To be fair, if Facebook would like to make a “married but she’s cheating on me” status, we don’t discriminate.

On the sweeter side of the week, I made pumpkin chocolate chip cookies in a pan and Paula Deen’s Georgia toffee.

Georgia Toffee

Georgia Toffee

(from my all-time favorite Paula Deen’s Chocolate Celebration special 2008 issue)

13 graham cracker sheets

1 cup butter

1 cup firmly packed brown sugar

1 (14 oz) can sweetened condensed milk

1 cup semisweet chocolate chips (I like to use the mini chips)

1 cup chopped pecans (I use pecan cookie pieces)

Preheat oven to 425˚. Line a 10×15-inch jelly-roll pan with heavy-duty aluminum foil. Spray foil with nonstick cooking spray.

Place graham cracker sheets evenly over foil, breaking crackers apart as necessary to cover bottom of pan; set aside.

In a medium saucepan, combine butter and brown sugar. Bring to a boil over medium-high heat; boil for 2 minutes.

Remove from heat; stir in condensed milk. Immediately pour evenly over crackers. Sprinkle evenly with chocolate chips and pecans. Bake for 12 minutes. Let cool completely before cutting.

pumpkin chocolate chip cookie bars

The pumpkin bars are made using my son’s favorite soft pumpkin chocolate chip cookies recipe.

Pumpkin Chip Cookie Bars

1 1/2 cups butter, softened (3 sticks)

2 cups brown sugar

1 cup sugar

1 can (15 oz) solid-pack pumpkin

1 egg

1 teaspoon vanilla extract

4 cups all-purpose flour

2 cups quick-cooking oats

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice (this is my own addition)

1 teaspoon salt

2 cups (12 oz) chocolate chips

In a large bowl, cream butter and sugars. Beat in the egg, pumpkin and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in the chocolate chips.

Spread batter in a greased 15×10-inch jelly roll/bar pan. Bake at 350° for 25-30 minutes. Remove from oven and cool completely before cutting into bars.

These cookies are also quite fabulous as sandwiches with marshmallow maple cream.

I’ve got a classier post for you next time.

Sweet & sarcastic wishes,
Staci

 

0 Comments

  1. Hi Stephanie! Keep the ingredients on hand – it’s the simplest, quickest recipe to make and it is super delicious. It’s my favorite “oh crap I still need to make something to bring to work tomorrow and it’s already 10 p.m.” baked good. They take a long time to cool so overnight works perfectly.

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