Christmas is here which means it’s baking season! Every season I host a little get together with friends to share our favorite holiday recipes. This year I went with a rustic Christmas theme (hello burlap, poinsettas and pine cones!) and made three of my most favorite baked desserts: marshmallow brownies, german chocolate bars and caramel bars. All these goodies include some my favorite ingredients: Jet Puffed Marshmallow, Bakers Chocolate, Bakers Coconut and Kraft Caramels. And I love that at Christmas time all these ingredients are in one place at Wal-Mart. You know, right in the middle of the walkway decked out with holiday baking goods. I even took a picture of it because I adore it so much. So convenient!!
If you are hosting a baking party this season, I’ve included the recipes for my marshmallow brownies, chocolate bars and caramel bars below AND am offering the food labels I designed for the party as a free download! You can download the FREE tent cards HERE.
German Chocolate Cake Bars
- 1 box chocolate cake mix
- 1/2 c. (1 stick) unsalted butter, melted
- 1 egg
- 1 (14 oz) can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 egg
- 1 c. chopped pecans
- 1 c. Bakers Coconut
- 1/2 c. milk chocolate chips
Preheat oven to 350 degrees. Grease a 9×13 pan well with butter or nonstick cooking spray.
In a medium bowl, mix together the cake mix, butter, and egg. Press the mixture into the bottom of the pan. Bake for 7 minutes and remove from the oven.
In another medium bowl, mix together the sweetened condensed milk, vanilla extract, egg, pecans, and coconut. Pour evenly over the warm crust, sprinkle evenly with chocolate chips, and bake for 25 to 30 minutes until the top is a light golden brown. Remove from the oven and cool completely before cutting.
- 1½ cups all-purpose flour
- 1½ cups rolled oats (old-fashioned or quick oats work fine)
- 1 cup butter, softened (I use light butter)
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 14-ounce Kraft Caramels
- ⅓ cup evaporated skim milk
- 1 cup chocolate chips
- 1 cup walnuts (optional)
- Cooking spray
- Preheat oven to 350 degrees. Spray a 13×9 inch baking pan with cooking spray and set aside.
- In a large bowl, put the flour, oats, butter, brown sugar, baking soda and salt. Using an electric mixer on low (I use a hand mixer), slowly beat in the butter until combined, moist, and pea-sized crumbs form. Press ½ of mixture into prepared baking dish and bake for 12 minutes.
- Meanwhile, slowly melt caramels and evaporated milk over a double boiler (or a heatproof bowl set over a saucepan of simmering water), stirring frequently.
- Once crust is done, pour caramel mixture over crust. Sprinkle chocolate chips (and walnuts, if using) over caramel. Crumble remaining oat mixture over caramel and chocolate chips. Bake for 12 minutes and move to a wire rack to cool completely.
2 cups sugar
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1 cup melted butter
2/3 cup cocoa
1/2 tsp salt
1 bag of Jet Puffed Marshmallows
1 bag Powered Sugar
1/2 cup butter (softened)
1 tsp. vanilla
2 – 3 tablespoons cocoa
1/4 cup half and half
Melt margarine, stir in cocoa – then add sugar, eggs, and vanilla. Combine with remaining dry ingredients and mix together well. Pour into greased and floured 9” x 13” pan, baking at 350 degrees for 25-30 minutes. While warm, dump a bag of marshmallows on the brownies and place back into the oven until the marshmallows brown. Let cool and frost (to make frosting combine all ingredients).