Nutty Butterscotch Graham Break Aways Recipes

Steps:

• Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.

Steps:

• Preheat oven to 350°F Arrange graham squares in single layer in 15x10x1-inch baking pan.
• Place butter and sugar in medium saucepan. Bring to boil on medium heat; cook 2 minute Pour over grahams; immediately spread to completely cover all grahams.
• Bake 6 to 8 minute or until sugar mixture is lightly browned and bubbly.
• Sprinkle with chocolate chunks. Bake an additional 1 to 2 minute or until chocolate is melted. Remove from oven; immediately spread chocolate over grahams. Sprinkle with pecans; press lightly into chocolate with back of spoon.
• Cool completely before breaking into squares to serve.

Steps:

• Heat oven to 350°F.
• Arrange grahams in single layer in 15x10x1-inch pan.
• Bring butter, sugar and vanilla to boil in saucepan on medium heat, stirring occasionally; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams. Sprinkle with nuts.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with butterscotch chips; bake 2 min. Cool completely before breaking into squares.

Steps:

• Preheat oven to 375 degrees.
• In a bowl, mix together graham cracker crumbs, flour and baking powder.
• In a bowl beat milk and butter until smooth.
• Add in the crumb mixture; mix well.
• Stir in chips, coconut and walnut.
• Drop by tablespoonfuls onto lightly greased cookie sheet.
• Bake for 9-10 minutes, or until lightly browned.
• Cool for 2-3 minutes.
• Remove to wire rack.
• Store loosely, covered at room temperature.

Steps:

• Heat oven to 350°F.
• Arrange grahams in single layer in 15x10x1-inch pan.
• Bring butter, sugar and cinnamon to boil in saucepan on medium heat, stirring occasionally; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams. Sprinkle with nuts.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with cranberries; bake 2 min. Cool completely before breaking into squares.

Steps:

• Heat oven to 350°F.
• Arrange grahams in single layer in 15x10x1-inch pan.
• Bring butter, sugar and nutmeg to boil in saucepan on medium heat, stirring occasionally; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams. Sprinkle with nuts.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chocolate; bake 2 min. Cool completely before breaking into squares.

Steps:

• Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
• Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.