Can’t leave these bars alone!

Good evening loyal readers…..
I’ve got a scrumptious recipe tonight!  These “Can’t Leave Alone” bars are so yummy….they won’t stay in your house long!   Six ingredients and less than 30 minutes baking time also make it a winner.  Originally published in Taste of Home magazine in 2006, the recipe was given to me by a friend after I tried them.

1. 1 box (18.25 oz) white cake mix
2. 2 large eggs
3. 1/3 cup oil
4. 1 can (14 oz) sweetened condensed milk (not evaporated milk)
5. 1 cup (6 oz) semi-sweet chocolate chips
6. ½ stick (1/4 cup) butter, cut small

1. Heat oven to 350 degrees.  Grease a 9″ x 13″ x 2″ pan.
2. Beat cake mix, eggs and oil in a large bowl with mixer until blended.  Press 2/3 mixture in pan.  Put the rest of the mixture aside.
3. Microwave condensed milk, chocolate and butter in a bowl on HIGH 1 minute or until mixture is smooth when stirred.  Pour over crust.
4. Top with teaspoonfuls of reserved cake mixture.
5. Bake 20-25 minutes until lightly browned.  Cool; cut into bars.
**The bars will look wet, even when done.  Don’t over-cook, although I know all ovens are different.  I’ve kept the time just slightly under 25 minutes.  That way the bars stay soft and moist.

These would make a great football Game Day snack, as well as a holiday dessert (sprinkles on top??).
Give them a try!
Good night and thanks for stopping by~


Peach Pecan Kuchen

Dear Readers~PEACH PECAN KUCHEN  is today’s recipe.
I love peaches.  However nice, juicy fresh peaches are not available where I live in November.  Lucky for me, canned or frozen peaches can be substituted in this coffee cake recipe.  Yay!
So, no matter where you live you can enjoy this cake!   The recipe is from this author’s site:
The Cake Mix Doctor, but I could not find the recipe on her site.  Click on her link, enjoy the good recipes on her blog and I’ll write the recipe out below.

Peach Pecan Kuchen
Softened butter for greasing 9×13″ pan.
1 pkg. 18.25 oz. plain yellow cake mix
1 cup sour cream
10 Tablespoons butter, melted (1 ¼ sticks)
1 large egg
3 cups ripe, fresh peaches, peeled, pitted, and sliced ¼” thick, or 4 large peaches
**Note: frozen or canned peaches may be used. Drain well, pat dry, slice thinly.  If using frozen peaches, use the reg. 1/2 cup sugar.  If using canned peaches, only use 1/4 cup sugar.

1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans

1. Rack in center of oven, temp @350 degrees.
Lightly grease pan with softened butter.
2. Put cake mix, sour cream, 4 tablespoons melted butter, and egg in a large mixing bowl.
Blend with an electric mixer on low, just until mixture forms a thick dough, 1 minute.
Using fingertips, press dough evenly over the bottom of the pan, so that it reaches all sides.
Bake for 10 mins.  (Note: my dough was sticky. I sprinkled a little flour over the dough so I could press it into the pan easily)
3. Mix sugar & cinnamon in a small bowl.  Remove pan from oven, but leave oven on.
4. Arrange the peach slices in rows on top of the warm cake.  Sprinkle the sugar mixture over the peaches, then drizzle the remaining 6 Tablespoons butter over all.  Finally, sprinkle the pecans over the top of the cake.
5. Return the cake to the oven and continue baking for 30-32 more minutes.  The cake should look golden brown and when a toothpick is inserted in the center, it should come out clean.  Place on a wire rack for 20 mins.  The cake is best when warm, according to the
recipe….but we like it at any temperature!

**Storing: Covered with plastic wrap on the counter- up to 3 days.
In the refrigerator-up to one week.  Wrapped in foil in the freezer-up to 6 mos.
Reheat: in a preheated 300 degree oven until warmed through.

Enjoy your Wednesday evening everyone!  Thanks for stopping by!
Thank you to Anne Byrn, author of The Cake Mix Doctor.