No Reviews | Be the first to review!
Reviews
You must be logged in to post a review.
- Home
-
Recipes
5-Minute Mediterranean Hummus
Out of this world 5-minute Mediterranean Hummus: chickpeas, olives, sun dried tomatoes, garlic, feta, lemon juice and olive oil—what’s not to love!
Mini Orange Honey Cornbread Muffins
A perfect whole grain little muffin that goes great with BBQ baked beans or even slathered with jam for breakfast!
Coconut French Toast with Orange Cream Cheese Syrup
by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Homemade Madras Curry Paste
The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).
Creme Brulee Ice Cream
Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.
Veggie Berry Smoothie
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
Savory Ricotta Tart with Rosemary Parmesan Crust
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Homemade Peanut Butter
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
Open-faced Burgers
by Elaine
Open-faced burgers topped with caramelized onions and crumbled blue cheese.
Shredded Brussels Sprout Salad with Citrus Vinaigrette
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Vegetable Stir Fry with Peanut Sauce
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
- Community
- Blog
- About
Desserts — Brownies and Bars
Recipe
Can’t Leave ‘Em Alone Bars
by 4littlefergusons on December 20, 2010 in Brownies and Bars, Desserts
Recipe Description
True to their name, you can’t keep your hands off these bars. The middle chocolate layer stays soft and creamy, and the crust and topping have just the right kind of crumble. Go make these, you know you want to!
Preparation Instructions
In a bowl, combine the dry cake mix, eggs and oil. Press 2/3 of the mixture into a greased 9×13 pan. Set remaining mixture aside.
Combine milk, chocolate chips and butter; cook and stir until smooth. Pour over the crust. Drop small spoonfuls of the remaining cake mixture over the top.
Bake at 350F for 19 minutes or until lightly browned. Do not over-bake! The middle is supposed to stay soft.
Ingredients
- 1 box (18.25 Oz. Box) White Cake Mix
- 2 whole Eggs
- ⅓ cups Oil
- 1 can (14 Oz. Can) Sweetened Condensed Milk
- 1 cup Milk Chocolate Chips
- ¼ cups Butter, Cubed
Related Recipes
Strawberry Guava Oatmeal Bars
by Jackie (La Casa de Sweets) and filed in Brownies and Bars, Desserts
Oatmeal bars perfectly sweetened by strawberry and guava!
Brown Butter Rhubarb Cookie Bars
by Justine Sulia (Cooking and Beer) and filed in Brownies and Bars, Desserts
Why do we always forget about rhubarb and how delicious it is! These Brown Butter Rhubarb Cookie Bars highlight the best parts of using rhubarb!
Dark Chocolate Cherry Brownie Bites
by Liz @ Virtually Homemade and filed in Brownies and Bars, Desserts
Ooey, gooey brownies with bits of sweet and sour cherries, all in one bite!
Frozen Mocha Brownie Bites
by DessertForTwo and filed in Brownies and Bars, Desserts
Mini brownie bites topped with coffee ice cream and dunked in chocolate magic shell.
Friends of Tasty Kitchen
Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Meet Heather
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
© Copyright 2006-2013, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
3 Comments | Be the first to comment!
Comments
yardsailor on 12.22.2010
Thanks for sharing, this will work out great for me, I can substitute one of Betty Crocker’s new Gluten Free cake mixes for all the Celiacs in the family
EngineeringMother on 1.28.2011
Tried these on a snow day. Had lots of sweetened condensed milk to use up. Only I didn’t have a cake mix or the shortening to make one so I used 2 cups of Bisquick plus 1 cup of sugar. I substituted butterscotch chips for the chocolate ones since butterscotch is one of my favorite flavors and besides I had no chocolate chips! Plus I added whole pecans and a little coconut to the topping. Yeah, love em. I’m always tinkering with recipes; other things too.
jana37 on 2.3.2011
Great idea for an easy dessert. I make my own cake mix with part whole wheat flour. It would work very well in this recipe. Thanks for sharing,
Janet
You must be logged in to post a comment.