2 cups graham cracker crumbs
1 cup saltine cracker crumbs
1 stick margarine
2 boxes instant chocolate pudding
2 cups milk
1 quart soft vanilla ice cream
3 large butterfinger bars — Chilled
Mix graham cracker and saltine cracker crumbs and add butter.
Reserve 1 cup of the crumb mixture and press remaining mixture into a 9×13
Mix pudding, milk, and ice cream.
Pour over crumb mix and chill.
Spread Cool Whip on top and sprinkle the remaining crumb mixture over the top.
Crush Butterfinger bars and sprinkle over top. (Bars crush easier after being chilled)
1 1/2 cups Flour
1/2 cup butter — softened
1/4 cup brown sugar
3 large eggs
3/4 cup corn syrup
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons butter — melted
1 teaspoon vanilla
1 3/4 cups semisweet chocolate — Nestle chunks
1 1/2 cups pecans — chopped
Preheat oven to 350. Grease 13×9 pan
Crust: Beat flour, 1/2 cup butter, and 1/4 cup brown sugar until crumbly.
Press into pan and bake 12-15 minutes or until lightly browned.
Filling: Beat eggs, corn syrup, sugars, butter, and vanilla in medium bowl
with wire whisk. Stir in chunks and nuts.
Pour evenly over baked crust. Bake 25-30 minutes or until set. Cool
completely and cut into bars.
8 oz bittersweet chocolate
1 cup butter
2 t. vanilla
1 1/2 t. instant coffee
1 1/4 c. sugar
1 cup flour
1/2 t. soda
1/2 t. salt
Preheat oven to 350 degrees. In medium saucepan, melt chocolate and butter. Remove from heat, add eggs, vanilla and coffee. Add remaining ingredients and stir until well blended. Spread evenly in a 9×13 pan.
1 c. butter
3/4 c. sugar
2 c. flour
1 1/2 c sugar
5 T. flour
2 BIG lemons, or 3 little, juice and zest
1-2 tsp vanilla
Mix crust and press into pan. Bake crust at 350 for 15-20 minutes. You want the crust cooked but not yet golden.
Blend filling ingredients. Pour onto baked crust and bake another 20 minutes.
Sprinkle with powdered sugar when cool.
**Tip- serve middle pieces to everyone else and hoard the corners for yourself! The corners are the best!