GOLDEN M&M'S BARS RECIPE: HOW TO MAKE IT
Our family loves to take drives, and I often bring these M&M cookie bars along for snacking in the car. —Martha Haseman, Hinckley, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs, one at a time. Whisk together the flour, baking powder and salt; gradually add to the creamed mixture. Stir in chips and 1 cup of M&M's. , Spread evenly into a greased 13x9-in. baking pan. Sprinkle with the remaining 3/4 cup M&M's. Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 25-30 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 233 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 123mg sodium, CarbohydrateContent 34g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
MONKEY BREAD RECIPE - RECIPES AND COOKING TIPS - BBC GOOD F…
This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Total Time 1 hours 50 minutes
Prep Time 1 hours 15 minutes
Cook Time 35 minutes
Yield 12
Number Of Ingredients 18
Steps:
- Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
- To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
- Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there’s a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
- Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
- Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
- Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.
Nutrition Facts : Calories 546 calories, FatContent 27 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.7 milligram of sodium
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