TWIX TRUFFLE BROWNIES
INGREDIENTS:
BROWNIES
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
½ teaspoon salt
½ cup unsweetened cocoa powder
11/3 cup flour
SHORTBREAD TRUFFLE LAYER
1 (10 oz.) box Lorna Doone’s Shortbread Cookies
6 oz. cream cheese, softened
½ cup sugar
CARAMEL LAYER
14 oz. bag of caramel cubes, unwrapped
2 Tablespoons milk
CHOCOLATE LAYER
1½ cups milk chocolate chips
½ cup semi-sweet milk chocolate chips
1 Tablespoon shortening
DIRECTIONS:
BROWNIES
Preheat oven to 350 degrees F. Cream butter and sugar together in a
large mixing bowl. Add vanilla and eggs and mix well. Add salt, cocoa
powder and flour and stir to well combine. Do not over mix. Pour into
a greased 9x13 inch pan. Bake at 350 degrees F for 22-25 minutes.
SHORTBREAD TRUFFLE LAYER
Place cookies in a food processor until fine powder. Mash in cream
cheese and sugar until mixture is well combined.
Gently press shortbread truffle evenly over cooled brownies.
CARAMEL LAYER
Place caramel cubes and milk in a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between
each increment until melted and smooth. Evenly pour over shortbread
truffle layer. Place in fridge to let it cool.
CHOCOLATE LAYER
Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth. Evenly spread over
the top of cooled caramel layer. Let set up in fridge before cutting into.
BACON GUAC GRILLED CHEESE
INGREDIENTS:
8 Slices Bacon
8 Slices Sour Dough Bread
1/2 cup butter, room temp
4 cups jack and cheddar cheese, shredded
1/2 cup guacamole, room temp
1/2 cup tortilla chips, crushed
DIRECTIONS:
Cook bacon until crispy and set aside on paper towels to drain. Butter
one side of each slice of bread, sprinkle 1/4 cup of the cheese onto
the un-buttered side of one slice of bread followed by 2 tlbs guac, 2
slices bacon, 2 tlbs crushed tortilla chips, remaining 1/4 cup cheese
and finally top with the remaining slice of bread with the butter side
up.
Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side. Makes 4 sandwiches.
PULLED PORK NACHOS
INGREDIENTS:
1 bag of tortilla chips
2 cups prepared shredded bbq pulled pork
1/4 cup thinly sliced red onion
1 cups cheddar cheese, shredded
1 cup Monterrey Jack cheese, shredded
2-4 Tablespoons BBQ sauce
1 cup of coleslaw
1/4 cup shredded lettuce
DIRECTIONS:
Preheat oven to 400 degrees F. Spread chips out on a prepared baking sheet. I used parchment paper, but you could also use foil.
Also, If you have a oven proof skillet, you can also make your nachos in
that. Place pulled pork over chips. Add on the red onion slices. Sprinkle on your cheddar and Monterrey Jack cheese, and drizzle a couple
tablespoons ( 2-4 depending on taste) of BBQ sauce on top. Bake for
5-10 minutes until cheese is melted. Add optional toppers and serve
immediately. Optional topping: 2-4 Tablespoons of ranch dressing.