If you’re searching for a sweet treat for Easter, Brenda Hungerford from the Bulk Priced Food Shoppe has a few ideas for you!
Her store is located at W6482 Greenville Drive in Greenville! Visit their website www.bulkpricedfoodshoppe.com
Pop-Tart Cookie Bars
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp. vanilla extract or vanilla bean paste
- 2 ½ cups + 2 Tbsp. all-purpose flour
- ½ tsp. fine sea salt
- ½ tsp. baking soda
- 2/3 cup strawberry preserves
For the glaze:
- 1 cup powdered sugar
- 2 Tbsp. milk
- ½ tsp. vanilla extract
- Rainbow sprinkles for decorating
Directions
1. Preheat oven to 375 degrees. Line an 8” x 8” baking pan with parchment paper, letting it hang over the sides and spray with non-stick spray. Set pan aside.
2. Cream the butter and sugar together until light and fluffy. Scrape down the bowl.
3. Mix in the egg and vanilla extract until combined. Scrape down the bowl.
4. Mix in the flour, salt, and baking soda until the dough starts to form.
5. Chill dough in the refrigerator for 20 minutes to firm up (this makes it easier to spread in the pan)
6. Press half the dough into the pan. Lift parchment paper by the edges and lift crust out of the pan; set aside.
7. Line the baking pan again with another piece of parchment paper with edges hanging over the sides. Press the remaining dough evenly in the pan; spread the strawberry preserves evenly on top.
8. Flip the other half of the cookie dough on top of the jam. Peel off the parchment and press it firmly to secure it on top.
9. Bake the bars for 25-28 minutes or until the top is golden brown.
10. Cool completely on a wire cooling rack.
11. Pull the sides of the parchment to remove it from the pan and flip it upside down so the bottom is now the top.
12. Whisk all ingredients together to make the glaze; pour over the top of the bars and sprinkle with rainbow sprinkles.
13. Let bars sit at room temperature until the icing is set, then cut into bars and enjoy!
Sweet and Salty Marshmallow Popcorn
- 8 cups popped popcorn
- 1 ½ cups pretzels
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- 2 Tbsp. light corn syrup
- 12 large marshmallows
- ½ tsp. vanilla
- 1 tsp. sea salt
- 1 cup M&M’s
Directions
- Place the popcorn and pretzels on a large baking sheet lined with a silicone baking mat or parchment paper.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup and cook until melted and combined. Add the marshmallows and stir until completely melted. Remove from heat and stir in the vanilla and salt.
- Evenly pour the marshmallow caramel mixture over the popcorn and pretzels. Gently stir until the popcorn and pretzels are well coated. It will be sticky!! Gently toss in the M&M’s.
- Store in an airtight container for up to one week. The popcorn will stay sticky and soft.
