Mix margarine, cream and vanilla until smooth. Add peanut butter, cocoa and vanilla, mix well. Add confectioner’s sugar and blend well. Press mixture into a butter pan, refrigerate at least 1 hour. Cut into squares.
1 cup of Crisco vegetable shortening (in the can, not liquid)
1 1/2 cup of buttermilk
1 tsp. baking soda
1 tsp vanilla
4 1/2 cups of all purpose flour
4 cans of crushed pineapple (drained well)
bag of shredded coconut (to liking)
In a large bowl. cream together sugar, Crisco then add eggs. Start to incorporate flour mixing until a dough forms. It will be creamy but yet sticky. Spread mixture on a 13×9 baking sheet (dollop on the cookie sheet with a spoon, dip the spoon in water and then keep spreading until mixture is gone. Bake at 350 for 30 minutes until light brown. Let cool. Spread the drained pineapple over the cooled crust, then cover with shredded coconut. Refrigerate and enjoy!
1 Sleeve of saltine crackers 35-40, broken into individual squares*
1 cup unsalted butter
1 cup brown sugar
8 oz semi sweet chocolate chips
4.5 oz peanut butter chips
Preheat oven to 350°F (175°C). Line a large baking sheet with aluminum foil or parchment paper (baking paper). Spray with non-stick spray.
Arrange crackers in a single layer in rows on the tray. (You may need to break some crackers in half to fit the last column.) Set aside.
In a medium-sized saucepan, melt the butter on low heat. Add the brown sugar and increase heat to medium. Bring the toffee to a boil while continuously stirring, then allow to boil for 3 minutes until it turns caramel in color (set a timer if you need too).
Pour the toffee over the crackers. Working quickly, spread the toffee evenly over the crackers with a spatula.
Bake in hot oven for 4-5 minutes or until beginning to bubble. Remove from the oven and top with chocolate chips. Return to the oven for a further 2 minutes (for the chocolate chips to melt), remove, then spread the melted chocolate over the top with a clean spatula or knife.
Add the peanut butter chips on the chocolate, let sit for 2 minutes to melt, and using the end of a fork, swirl the melted peanut butter chips through the chocolate.
Cover with foil and refrigerate until set or freeze for 15 minutes until chilled.
Peel the foil off of the back of the crackers; break up into pieces and serve or store in an airtight container.
Combine jello and hot water, stir until dissolved. Add liquor and mix. Using a measuring cup pour jello mixture into 1 ounce containers. Place containers on cookie sheets and refrigerate until firm. Place lids on containers. Mark each lid with the jello shot name. Keep refrigerated.
**1 box recipe makes approximately 17-20 1 oz. shots.
*** To double the recipe simply double all the ingredients.