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KJ's cookie bars

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  • Cinnamon & honey granola bar, 9/15/14

    Cinnamon & honey granola bar, 9/15/14

    Tuesday, September 16 2014 11:05 AM EDT2014-09-16 15:05:39 GMT
    Alan BennettMakes: 12 servingsPrep Time: 15 minsCook Time: 15 minsIngredients1/2 stick butter, softened1 cup brown sugar1 egg, beaten2 tablespoons flaxseed, ground if available2 tablespoons Honey2 cups Oats (old Fashion)1 cup All-purpose flour, sifted1 teaspoon cinnamon1/2 teaspoon baking soda1/2 cup raisinsNotes / DirectionsIn a large bowl, beat the softened butter brown sugar until blended and crumbly, about 2 minutes.Add egg and beat wellStir in flaxseed and honeyIn another bowl, combine ...More >>
    Alan BennettMakes: 12 servingsPrep Time: 15 minsCook Time: 15 minsIngredients1/2 stick butter, softened1 cup brown sugar1 egg, beaten2 tablespoons flaxseed, ground if available2 tablespoons Honey2 cups Oats (old Fashion)1 cup All-purpose flour, sifted1 teaspoon cinnamon1/2 teaspoon baking soda1/2 cup raisinsNotes / DirectionsIn a large bowl, beat the softened butter brown sugar until blended and crumbly, about 2 minutes.Add egg and beat wellStir in flaxseed and honeyIn another bowl, combine ...More >>
  • Game Day Dip

    Game Day Dip

    Saturday, September 13 2014 12:14 PM EDT2014-09-13 16:14:26 GMT
    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
  • Paleo Country Breading & Frying

    Paleo Country Breading & Frying

    Saturday, September 13 2014 11:53 AM EDT2014-09-13 15:53:52 GMT
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>

Recipe from Kari-Jo Coll of Hawaii

1/2 Cup Butter, unsalted softened

2 Cups Graham cracker crumbs, boxed works best

1(14 oz)Can Milk, sweetened condensed

1 Cup Chocolate chips, milk chocolate 1

-1/2 Cups Coconut, flaked

1 Cup Walnuts, chopped

1. Preheat oven to 350°.

2. Toast the walnuts in the 350° oven. Place walnuts in a single layer on cookie sheet or shallow pan. Bake, stirring once or twice, until lightly browned, approximately 8-10 minutes. Don't burn! Cool completely.

3. Line a 13x9x2-inch baking pan with aluminum foil, lightly butter the bottom and sides of the foil. I use two disposable foil square pans that I buy at the store when I give the cookie bars away. You don't have to line the foil pans with extra foil. Just use them as they are, but butter them first.

4. Melt the stick of butter in a large mixing boil in the microwave or in a small saucepan on the stove.

5. Add the graham cracker crumbs to the melted butter in the mixing bowl. Stir until completely mixed. Let cool before adding other ingredients. Warm mixture melts the chocolate chips.

6. Add the sweetened condensed milk, mix well.

7. Add the chocolate chips, completely cooled walnuts, and coconut separately. Mix well after each addition.

8. Press mixture completely into prepared pan/s. Using plastic wrap to press the mixture into the pan makes it easy. (I use a plastic rice scoop, which works great!)

9. Bake for 22-25 minutes or until golden brown. Don't let sides burn.

10. Remove from oven and place on cooling rack. Cool completely while still in pan.

11. Once cool, cut into bars/squares. Makes 32 to 48 bars/squares. Keep in pan.

12. For best taste and consistency, chill in refrigerator, until completely set, usually 3-4 hours or overnight. Chilling does make the difference and they taste best after they have been chilled.

13. Once chilled, remove from pan and foil. Pieces of foil may need to be removed, but baking in pan without foil is difficult to remove without breaking the bars, unless you use the foil pans. Best stored in refrigerator.

Suggestions:

1. Older sweetened condensed milk is darker which makes the bars darker, use a new can for best results.

2. Semi-sweet chocolate chips can also be used; full 12-ounce package can be used, if you want a more chocolate taste.

3. You can use fat free sweetened condensed milk and fat free graham crackers (to make the crumbs), for a less fattening dessert.

4. I use a kitchen timer so I don't burn everything!

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