3. Pecan Pie Bars
By Lindsay Moe of TheLiveInKitchen.com
For the crust:
2 sticks unsalted butter, softened
2/3 cup light brown sugar, firmly packed
2 2/3 cups all-purpose flour
1/2 teaspoon salt
For the topping:
1 stick (1/2 cup) unsalted butter
1 cup light brown sugar, firmly packed
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans
1. Preheat the oven to 350 degrees. Line a 9x13 pan with aluminum foil, leaving a 2 inch overhang on all sides.
2. To make the crust, cream together butter and brown sugar in a stand mixer fitted with the paddle attachment until fluffy. Add the flour and salt and mix until crumbly.
3. Press the crust evenly into the foil lined pan and bake for 20 minutes or until golden brown.
4. While the crust bakes, prepare the filling. In a medium sized saucepan, combine the butter, brown sugar, honey, and heavy cream over medium heat. Stir until the mixture comes to a bubble, then simmer for 1 minute. Remove from the heat and stir in the chopped pecans.
5. Remove the crust from the oven and immediately pour the filling over the top, spreading it out to cover the entire surface.
6. Return the pan to the oven and bake an additional 18-20 minutes. Remove from the oven and allow to cool fully in the pan. The bars will firm up a bit as they cool, do not over bake.
7. Use the foil to lift the bars from the pan and place on a cutting board. Remove the foil, cut into bars, and serve.
4. White Chocolate Marshmallow Pumpkins
By Courtney Whitmore of Pizzazzerie.com
Marshmallows (I used HUGE ones called Campfire Marshmallows)
Lollipop sticks or pretzel sticks (thought of by a reader!)
White chocolate chips
Cookie icing (it dries hard so you can hold the pumpkin by its stem!)
1. Melt chocolate (I melted in the microwave in 20 sec intervals until it was melted).
2. Insert a lollipop stick into the center of each marshmallow and all the way down.
3. Dip the marshmallows in the chocolate using a spoon to make sure they are covered completely, and to run down the sides to even out the chocolate.
4. Once they have been dipped (and allowed to dry just a little bit, use another lollipop stick (or toothpick) to run from the "stem" all the way down the side making indentations around the marshmallow. You will be able to see some of the marshmallow poke through, but it's fine as it's all white!
5. Now run the stick under each marshmallow "pop" to "tuck in the chocolate" before it fully dry and move the marshmallow to a clean plate to finish.
6. Now to add the stems! Using the chocolate cookie icing, run the icing up the base of the pop where it meets the marshmallow … continue to do this all around. It will run down a bit, but it’s fine … I think they look more realistic this way!
Cut off the top of the lollipop stick, and place another drop of chocolate icing on top so the lollipop stick is covered completely!
7. Once the cookie icing dries, you can hold these sweets by the stem to eat … super cute and easy! And for those who like more "bling", I covered some with clear crystal sprinkles and they were adorable! Keep Reading ...