Cracker Jill Bars Recipes

Steps:

• Heat oven to 250°; line two rimmed baking sheets with parchment paper.
• Pour oil and corn into a large pot; cover, heat over medium high and when sound of popping slows down, turn off the heat, slide the lid open just enough to let steam, but not wayward popcorn explosions, escape; pick out any old maids (unpopped kernels) and set aside.
• Mix molasses, sugar and corn syrup in a large saucepan; bring to a boil over high heat until the mixture reaches the hard-ball stage on a candy thermometer, 260°; stir in the butter, then the baking soda and salt.
• The mixture will turn a light caramel color and rise up in a bubbling mass; be prepared but not alarmed.
• Stir in the peanuts until coated with caramel.
• Pour the peanut-caramel mixture over the popcorn, which is still in it's large pot, and turn with a rubber spatula until nicely coated.
• Turn out the popcorn mixture onto the baking sheets; using your spatula, spread it out evenly.
• Crisp in the oven for 15 minutes, stirring once or twice; turn off the heat, but leave the caramel corn inside until cool, an hour or more; break up any chunks.

Steps:

• Preheat the oven to 350°F.
• TO MAKE THE CRUST:.
• Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.
• Press into the bottom of a 9-by-13-inch metal baking pan.
• Bake the crust until starts to brown and become crisp, about 10 minutes.
• Transfer to a wire rack and let cool completely.
• TO MAKE THE FILLING:.
• Using an electric mixer, beat the egg yolks and confectioners' sugar together in a large bowl until they are thick and the color of butter.
• Beat in the Cognac, creme de cacao, Kahlua, vanilla, and salt.
• Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.
• Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.
• Let cool slightly, then gradually beat into the egg mixture.
• Fold the softly beaten heavy cream into the chocolate mixture just until combined.
• Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula.
• Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.
• WHEN READY TO SERVE - MAKE THE MERINGUE:.
• Using an electric mixer set at low speed, beat the egg whites until foamy.
• Add the salt and cream of tartar and beat at medium speed until soft peaks form.
• Beat in the vanilla.
• Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.
• ASSMBLY & SERVICE:.
• Carefully cut the S'mores into 15 large squares.
• Place each S'mores on a dessert plate.
• Top each with ½ cup of the meringue in a large dollop.
• Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown.
• Serve immediately and accept all the accolades!

Steps:

• Mix popcorn and peanuts in a large bowl or roasting pan. Keep warm in a 250°F oven.
• Melt butter in a 2 quart saucepan. Stir in sugar, corn syrup and salt. Bring to a rolling boil on medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla.
• Quickly pour over warm popcorn while tossing until well coated. Spread in a shallow baking pan or roasting pan.
• Bake at 250°F for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom.
• Remove from oven and turn out onto foil to let cool.
• Store in a tightly covered container.

Steps:

• Grease 9'x13' pan and place 1/2 cup of crushed graham crackers on bottom of pan.
• Boil sugar, butter, milk and vanilla on stove for 5 minutes.
• Pour mixture over crackers and cover with other 1/2 cup of crackers.
• Refrigerate for 1 hour.
• Frost with cream cheese frosting or vanilla frosting.
• Cut and serve.