S'mores Brownies

Ingredients:

8 sheets of graham crackers
¼ cup butter, melted
2 Tablespoons sugar
½ cup butter, softened
1 cup sugar
2½ Tablespoons cocoa powder
2 eggs
¾ cup flour
1 teaspoon vanilla
⅛ teaspoon salt
1 heaping cup mini marshmallows
3 oz milk chocolate chips or 2 1.5-oz Hershey bars, broken into pieces

Directions:

Preheat the oven to 350 degrees. In an 8×8 pan spray the sides with non-stick cooking spray.

In a food processor, pulse the graham crackers until fine. In a small bowl, combine the crumbs, 2 Tbs sugar, and ¼ cup melted butter.

Press firmly in the bottom of the 8×8 dish.

In a medium bowl or kitchenaid mixer, combine softened butter, 1 cup sugar, and cocoa until smooth. Add eggs and stir. Add flour, vanilla and salt until the mixture is combined.

Spread half over the graham cracker crust.Sprinkle marshmallows on top of half of the layer, then spread remaining batter on the top.

Bake at 350 for 25 minutes.Sprinkle the chocolate chips or broken hershey bars on top of the brownie. Return to the oven and let cook for 3 more minutes.

Remove from oven and spread chocolate with a rubber spatula. Cool completely.

No Bake Peanut Butter Bars

Ingredients:

• 1 ½ cups graham cracker crumbs
• 1 lb confectioners sugar
• 1 ½ cups peanut butter
• 1 cup melted butter
• 1 (12 ounce) bag milk chocolate chips

Instructions:

Crush graham crackers into crumbs.  (You could buy the crumbs, but it’s so easy and much more economical to crush your own.)  I crushed one package of graham crackers and used those, even though it was slightly more than 1 ½ cups.

Melt butter in microwave safe bowl.

Add peanut butter, powdered sugar and graham cracker crumbs to butter and mix well.  It will form a soft, moist dough.

Press the dough into a lightly greased 9×13 baking pan.

In another microwave safe container, melt the chocolate chips in the microwave, stirring every 15 seconds until they are completely melted and spreadable.

Spread the melted chocolate over the dough in your 9×13 pan and pop the pan in the fridge or freezer to let the chocolate reharden and the bars set up.

Spread the melted chocolate over the top of the bars.

Cut into squares (Make them small, these are RICH.) and serve.  Delicious!  Scrumptious!  Yum!  And SOOOO easy

No Bake Strawberry Ice Box Cake

Ingredients:

3 lbs. fresh strawberries, sliced

2 (8 oz.) tubs fat-free whipped topping (or use regular or light)

1 (14.4 oz.) box graham crackers

1/4 cup milk chocolate chip morsels

Directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

Peanut Butter Pie

Ingredients:

• 5 oz cream cheese, softened
• 1/2 cups confectioners' sugar
• 1/3 cup Peanut Butter
• 8 oz frozen whipped topping, thawed
• graham cracker pie crusts
• 3 tbsp Hershey's chocolate syrup

Directions:

Beat cream cheese and confectioners' sugar together in a medium bowl.

Mix in Peanut Butter and beat until smooth. Fold in whipped topping.

Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate syrup before serving.

Butterfinger Pie

• 6 (2 1⁄8; ounce) butterfinger candy bars , crushed
• 1 (8 ounce) package cream cheese
• 1 (12 ounce) carton Cool Whip
• 1 graham cracker crust

Directions:

1. Mix first three ingredients together.
2. Put it in pie crust.
3. Chill

Magic Bars

Magic Cookie Bars

1/2 cup butter, melted
1 1/2 cup graham cracker crumbs
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat over to 350 degrees Fahrenheit.  Coat a 9x13 baking pan with no-stick cooking spray.

Combine the graham cracker crumbs and butter. Press into bottom of prepared pan.  Pour sweetened condensed milk evenly over crumb mixture.  Layer evening with chocolate chips, coconut, and nuts.  Press firmly down with a fork.  Bake 25 minutes or until lightly browned.  Cut into bars or diamonds.  Store covered at room temperature.