Clark Bars Recipe 35

CLARK BARS

Steps:

• 1. mix butter, cracker crumbs, conf. sugar peanut butter and vanilla until well blended.
• 2. put in an airtight container and refrigerate until solid.
• 3. heat chocolate chips in double boiler until melted.
• 4. form mixture into desired shapes and dip into chocolate.
• 5. place on waxed paper. you can put the wax paper onto a cookie sheet and when full, place in refrigerator until cool enough to handle and put in containers.
• 6. I store these in refrigerator . can wrap in plastic wrap to be given away. "or eaten"

CLARK BARS RECIPE - (3.5/5)

Steps:

• Heat corn syrup and sugar until smooth. Add peanut butter and boil for three minutes. Add cereal and push into pan; let cool Melt chocolate and butterscotch over double boiler Pour over bar and let completely cool

CLARK BARS

Steps:

• Grease a 9x13 inch pan.
• Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl.
• Press the mixture into the prepared pan.
• In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed.
• Spread the chocolate mixture over the peanut butter mixture. Chill for 4 hours. Cut and serve.

CLARK BARS

Steps:

• Bring sugar and corn syrup to a boil.
• Remove from heat and add peanut butter.
• Stir well.
• Pour over corn flakes and mix well.
• Press into a greased 8X8 pan.
• Melt chocolate chips and shortening together and pour on top.
• Cool and cut into squares.

CLARK BARS

Steps:

• Grease a 9x13 inch pan.
• Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.
• In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve.

BITTERSWEET BROWNIE SHORTBREAD

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
• Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
• As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
• In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
• Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.

BEEF WELLINGTON

Steps:

• Using kitchen twine, tie the tenderloin into a 12-inch log, folding the thinner end onto itself. (Use your hands to squeeze the meat into a log. You can be aggressive here.)
• Place pancetta in a cold 12-inch skillet. Cook over medium heat, stirring occasionally, until pancetta starts to brown, 6 to 8 minutes.
• Add butter, raise heat to high, and stir in mushrooms and shallot. Cook until the liquid released by the mushrooms has cooked off, 4 to 7 minutes. Reduce heat to medium and continue to cook until mushrooms are browned, stirring frequently, another 18 to 23 minutes. (Take your time here, you want a deep golden color for the best flavor.) Scrape bottom of the skillet as necessary to prevent burning.
• If the pan looks dry, drizzle in a little olive oil, then stir in garlic and thyme leaves. Cook until fragrant, another 1 to 2 minutes. Stir in sherry, scraping up the browned bits on the bottom of the pan. Scrape mixture into a medium bowl to cool. (Do not add salt at this point.)
• In the same skillet, heat 2 tablespoons olive oil over medium-high. Season beef generously with salt and pepper, then sear on all sides until browned, 1 to 2 minutes per side. Transfer to a plate, and cool slightly. Remove any twine. Brush meat all over with mustard.
• On a clean work surface, overlap long sheets of plastic wrap (about 15-by-15 inches). Place prosciutto slices on top to make about a 14-by-7-inch rectangle, arranging them in an even layer and overlapping the pieces slightly. Spread cooled mushroom mixture on top.
• Place beef along one long end of the prosciutto slices, and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight.
• Meanwhile, heat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together egg and 1 teaspoon water. Lay puff pastry out on the prepared baking sheet, lightly draping over edges. (The pastry needs to be at least 14-inches long and 13-inches wide to cover the beef; if not, roll it out as needed.)
• Carefully unwrap and place chilled log along the edge of one long side of puff pastry. Roll beef up tightly, then place it seam-side down on the baking sheet. Tuck puff pastry over the ends of the beef to cover them, pinching to seal and folding underneath. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry.
• Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at the thinner end of the loin.) Remove from oven and let rest for 10 minutes, then slice and serve while warm.

NO-BAKE CLARK BAR COOKIES

Steps:

• In a 2-gallon ziploc bag, add the graham crackers; close the zip-loc bag.
• With a rolling pin, crush graham crackers into crumbs.
• Add the graham cracker crumbs to a large bowl.
• Also add the confectioners' sugar, and melted butter; mix well together.
• Then add the creamy peanut butter; mixing all the ingredients together well.
• Place the crumb mixture into one 15.25 x 10.25 x .75-inch jelly roll pan.
• Pat crumb mixture down firmly into pan.
• In a double boiler, (over low heat) melt together the chocolate chips, and the can of sweetened condensed milk; stirring often. This should take about 5 minutes.
• After chocolate chips and condensed milk has melted together, quickly spread the chocolate mixture over the peanut butter mixture.
• Chill the cookie-bars in the refrigerator for 4 hours.
• Cut into bars and serve.