Revel Bars - Melanie M.

Revel Bars

Crust:

1 cup butter

2 cups brown sugar

2 eggs

2 t. vanilla

2 ½ cups flour

1 t. soda

1 t. salt

3 cups quick oatmeal

Mix all this together and press onto cookie sheet (large 13 by 18). Save 1/3 of the mixture for the topping.

Filling:

1 can sweetened condensed milk

12 oz. milk chocolate chips

2 T. butter

½ t. salt

1 t. vanilla

Optional: 1 c. nuts

Melt together the filling ingredients….you can use the microwave. (I started the chocolate first and got it melted, and then added the rest)

Pour over the crust. Take the remaining crust mixture and make balls and flatten them and place on the chocolate. There will be chocolate showing! You also use lots of flour on your hands!

Bake at 350 degrees for 20-25 minutes.

Candy Cane Brownie Lollipops - Mauree N.

1 pkg. (18-21 oz.) fudge brownie mix plus ingredients to make brownies

24 candy canes

10 oz. chocolate-flavored almond bark

additional decorations such as red jimmies (optional)

1. Line medium sheet pan with parchment paper, lightly spray with nonstick cooking spray and set aside.  Prepare brownie mix according to package directions; pour batter into pan.  Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached.  Remove from oven to cooling rack.  Cool 20 minutes or until still slightly warm.

2. Cut off straight ends of candy canes to form stick.  Place candy can tops into resealable baggie and crush; set aside.

3. Using a medium scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands (entire brownie will be used).  Roll brownie scoops into smooth balls.  Insert candy cane sticks into centers of balls, mounding brownie around each stick.

4. Melt almond bark, spoon melted bark evenly over each brownie ball, turning to coat completely.  Allow excess bark to drip off.  Dip into reserved crushed candy canes or jimmies and stand upright on a piece of parchment paper.  Let stand until set.  Place into miniature cupcake liners.