Mama Svienson's Granola Bars
1/2 c soft butter
3/4 c brown sugar
1/3 c honey
1/2 tsp vanilla
3 c Rodgers Porridge Oats
1/2 c unsweetened shredded coconut
1 c chocolate chips
Grease a 9x13 pan, preheat oven to 350 degrees. Beat butter, sugar and honey till light and fluffy. Stir in egg and vanilla till blended. Add porridge oats and shredded coconut and then mix in chocolate chips. Press mixture firmly into greased pan. I cover the mix with wax paper and use a rolling pin to firmly pack the granola into the pan.
Bake 15 mins then I turn off the heat to let them get golden brown. It might take longer up to 20 mins depending on your oven.
I like to use the Rodgers porridge oats because it's healthier it has added oat bran, wheat bran and flax seed.
Dark Chocolate Truffle Temptations
This recipe I got from the "What's Cooking" Winter 2008 Kraft recipes magazine.
2 2/3 pakage (16 squares) of Baker's Premium 70%Dark Chocolate
1/4 c whipping cream
1 Tbsp butter
1/4 c finely shopped walnuts (I didn't use any)
Chop up 8 chocolate squares and melt in microwave bowl ( I melted it in a double boiler on my stove)Add cream and butter to the melted chocolate, stir until blended.
refrigerate for an hour or until firm
Shape into 24 balls, place on wax paper covered tray.
Melt remaining chocolate. Use fork to dip truffles into the chocolate. Then sprinkle with nuts, crushed candy cane, silver balls, icing sugar, powdered coco (whatever you can think of)
Refrigerate again for an hour. Should be kept in the refridgerator when not being served.
6 squares of Dark Chocolate
1 c sweetened coconut
1/2 c icing sugar
Melt chocolate in a double boiler, then mix in coconut.
Drop on to pan with wax paper, dust with icing sugar and refrigerate for an hour.
Keep refrigerated when not being served.