Desserts

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Halloween crack

Ingredients

35 saltine crackers
1 cup butter
1 cup brown sugar
1 (10-ounce) bag semi-sweet chocolate chips
Halloween-themed sprinkles, to taste
candy corn, to taste

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Line a baking sheet with parchment paper.

Step 3 -Line the saltines in rows on the prepared baking sheet.

Step 4 -In a saucepan, melt the butter and the brown sugar.

Step 5 -Bring the brown sugar mixture to a boil and cook, stirring constantly, until it is thick, about 2-3 minutes.

Step 6 -Pour the brown sugar mixture over the saltines and use a rubber spatula to spread it out and coat them.

Step 7 -Bake the coated saltines until they are browned and bubbly, about 4-5 minutes.

Step 8 -Transfer the baking sheet from the oven and sprinkle the coated saltines with the chocolate chips. Let them sit for 5 minutes.

Step 9 -Use a rubber spatula to evenly spread the chocolate over the top of the saltines.

Step 10 -Top the crackers with the sprinkles and the candy corn.

Step 11 -Place the Halloween Crack in the refrigerator until the chocolate has hardened, for at least 1 hour and up to overnight.

Step 12 -Break the Halloween Crack into pieces and serve.

[SAR01]

Sinful Layered dessert

Ingredients

1 cup pecans, chopped, plus more, to taste, for garnish
3 tablespoons granulated sugar
1 stick unsalted butter, melted
1 cup all-purpose flour
1 (5.1-ounce) package instant vanilla pudding
4 cups milk, divided
1 (5.1-ounce) packet instant chocolate pudding
1 (8-ounce) block cream cheese
1 cup confectioners' sugar
3 cups Cool Whip®, divided
chocolate, to taste, shaved, for garnish

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9x13-inch baking dish with cooking spray.

Step 3 -Add 1 cup of the pecans to a food processor, cover, and pulse until they are ground.

Step 4 -Add the granulated sugar, the melted butter, and the flour to a food processor, cover, and pulse until it is combined.

Step 5 -Press the crust mixture into the bottom of the prepared baking dish and bake, about 20 minutes.

Step 6 -Transfer the baking dish to a wire rack and let the crust cool.

Step 7 -While the crust is cooling, in a large bowl, add the instant vanilla pudding and 2 cups of the milk and whisk until it is combined, about 2 minutes.

Step 8 -Let the vanilla pudding rest until it is soft-set, about 3 minutes.

Step 9 -In a second bowl, add the instant chocolate pudding and the remaining milk and whisk until it is combined, about 2 minutes.

Step 10 -Let the chocolate pudding rest until it is soft-set, about 3 minutes.

Step 11 -In a third large bowl, add the cream cheese, the confectioners' sugar, and 1 cup of the Cool Whip and use an electric hand mixer to beat until it is light and fluffy.

Step 12 -Evenly spread the cream cheese mixture over the cooled crust, then evenly top with the vanilla pudding and the chocolate pudding.

Step 13 -Evenly spread the remaining Cool Whip over the chocolate pudding layer and evenly sprinkle with the shaved chocolate and the extra pecans.

Step 14 -Serve.

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10 simple no bake desserts, go to link for photos and recipes...

mamascooking.com/article/10-simple-no-bake-desserts

[SAR01]

vintage carrot cake

Ingredients

For the cake:
2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1 1/2 cups canola oil
2 cups carrots, finely grated
1 teaspoon vanilla extract
1 cup crushed pineapple, well-drained
1 cup sweetened coconut, shredded
1 cup nuts, such as walnuts or pecans, chopped
For the frosting:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
nuts, such as walnuts or pecans, to taste, chopped, for garnish

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 13x9-inch baking pan.

Step 3 -In a large bowl, combine the flour, the sugar, the cinnamon, the baking soda, and the salt.

Step 4 -Add the eggs, the oil, the grated carrots, and 1 teaspoon of the vanilla extract to the flour mixture and beat with an electric hand mixer until combined.

Step 5 -Stir the crushed pineapple, the shredded coconut, and 1 cup of the nuts into the batter.

Step 6 -Pour the batter into the prepared baking pan.

Step 7 -Bake the cake until a toothpick inserted into the center comes out clean, about 50 minutes-1 hour.

Step 8 -Place the pan on a wire rack to cool.

Step 9 -In a small bowl, beat the cream cheese and the butter together.

Step 10 -Add the confectioners' sugar and the remaining vanilla extract to the frosting mixture and beat until it is smooth.

Step 11 -Frost the cake, then sprinkle with the extra nuts.

Step 12 -Slice and serve. Make sure to store the remaining cake in the refrigerator.