From PILLSBURY BAKING Makes 9 servings Marshmallow creme is the key to these ooey-gooey easy s’mores bars. Bring a campfire classic to the great indoors…
From NESTLE
Makes 8 servings
Chocolate and raspberry combine for an elegant and festive 1st Prize winning dessert created by Jeanne Barnes of Milwaukee, WI. A rich almond crust is the perfect complement to the chocolate-raspberry filling and will be a tasty treat on your dessert buffet for any special occasion.
INGREDIENTS
1 cup ground almonds
1 teaspoon ground cinnamon
Pinch of salt
10 tablespoons butter or margarine, softened
2/3 cup sifted powdered sugar, plus extra for sprinkling
1 large egg yolk
1 1/2 cups sifted all purpose flour
3/4 cup seedless raspberry jam
2 teaspoons lemon juice
1 cup (6 ounces) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
DIRECTIONS
1.Preheat oven to 350 degrees.
2.Combine almonds, cinnamon, and salt in small bowl. Beat butter, 2/3 cup sifted powdered sugar and egg yolk in medium mixer bowl. Gradually add flour alternating with almond mixture. Form one third of dough into a ball. Press ball of dough between sheets of wax paper on metal baking sheet to 9 inch circle. Place in freezer. Press remaining dough on bottom and up sides of ungreased 9 inch tart pan with removable bottom. Refrigerate approximately 30 minutes.
3.Stir jam and lemon juice together in small bowl. Melt morsels in uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10 to 15 second intervals stirring just until morsels are melted. Swirl chocolate into jam mixture. Spread over dough.
4.Remove dough circle from freezer. Cut into ten 3/4 inch-wide strips. Use a knife to carefully place every other strip on top of raspberry mixture. Repeat with remaining dough strips, placing them crosswise to form a lattice appearance on top. Use a fork to press the ends of the strips into edge of crust.
5.Bake for 45 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with remaining powdered sugar. Refrigerate for at least 3 1/2 hours or until well chilled. Remove side of tart pan and place on serving platter before serving.
Find this recipe and more holiday treats at verybestbaking.com
From PILLSBURY BAKING Makes 9 servings Marshmallow creme is the key to these ooey-gooey easy s’mores bars. Bring a campfire classic to the great indoors…
From HERSHEY’S Makes 24 servings Bring this moist chocolate mint cake out at St. Patrick’s Day, Easter, or any time of year. The rich chocolate…
From HUNGRY JACK Makes 12 whoopie pies Hip Hip Hooray…these whoopie pies are guaranteed to make your holidays jolly and bright! INGREDIENTS No-Stick Cooking Spray…
From ARROWHEAD MILLS Bring the flavor of fall to your Thanksgiving table with a combination of apple-inspired ingredients. INGREDIENTS FOR THE MUFFINS 2 1/4 cups…