MAKES ABOUT 2 DOZEN 2-INCH SQUARE BARS
(MOMMA REINER’S PREFERRED BAR)

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) butter, at room temperature

1½ cups packed light brown sugar

2 cups quick-cooking oats

1 (14-ounce) bag Kraft soft caramel candies, unwrapped (about 50)

½ cup evaporated milk

1 cup semisweet chocolate chips

1 cup chopped pecans (optional)

Tiger Beat magazine

Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish (or use nonstick baking spray). Set aside.

In a large bowl, whisk together the flour, baking soda, and salt. Set aside. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Slowly add the flour mixture and blend until incorporated. Use a wooden spoon or spatula to fold in the oats. The mixture will be crumbly. Transfer half (about 3 cups) of the mixture to the baking dish. Use your fingers to gently press and spread the mixture evenly on the bottom of the baking dish. Bake for 10 minutes to set.

While the first layer is baking, place the caramels and milk in a small saucepan (or see Carpool Crunch). Cook over medium-low heat, stirring constantly, until the caramels are melted. Remove from the heat and let cool slightly.

Remove the crust from the oven. Sprinkle the chocolate chips and pecans (if desired) evenly over the top. Carefully pour the caramel mixture on top of the chocolate chips and nuts, and spread evenly. Sprinkle the remaining crumb mixture over the top. Bake for 15 to 20 minutes, until lightly browned. Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours, or until the bars are set. Cut into 2-inch squares.

SUGAR MOMMAS TIPS

sugar mommas notes: If you are a true caramel lover, forego the chocolate chips and nuts to have a pure caramel encounter.

When you remove the baking dish from the oven, don’t put it in the fridge. Run to the freezer, grab some vanilla ice cream, and drop chunks of the warm, gooey Carmelitas over the ice cream. Whatever you do, take a moment to enjoy the gooey phase before the (refrigerated) solid phase.

carpool crunch: Use Kraft Premium Caramel Bits—already unwrapped for easy melting.

Place the caramels and evaporated milk in a glass or other microwave-safe bowl. Heat on high power for 2 minutes. Stir and repeat in 30-second increments until the caramel is melted and has a smooth consistency.

Chocolate-Toffee-Caramel Bars

Submitted by Lisa Rocchio
From her mother-in-law Joan Crowley Rocchio’s recipe, Saginaw, Michigan

Joan Crowley Rocchio was an impressive figure even before she was introduced to her future daughter-in-law. In the early days of courtship with Joan’s son John, Lisa Rocchio often heard about John’s mother’s magnificent baking. When John first brought Lisa home to meet his family, she was welcomed with these outrageous Chocolate-Toffee-Caramel Bars. Joan warned Lisa that the bars were so rich that she should take only a small bite. The sweet treats were just too devilishly good to practice any type of civility or self-control. Imagine the first impression Lisa made when she gobbled up half the platter!

When Joan passed away, Lisa wanted to honor her appropriately. After Joan’s funeral, Lisa decided to surprise John’s six siblings by bringing Chocolate-Toffee-Caramel Bars to the reception. She proudly carried her tray to the dining area as she watched others juggling their dishes. When the food was laid out on tables, Lisa realized that several family members arrived with one of Joan’s famous recipes. What a fitting tribute to Joan—a baker at heart.

The sweet treats were just too
devilishly good to practice any type
of civility or self-control.

Chocolate-Toffee-Caramel Bars

MAKES ABOUT 2 DOZEN 2-INCH SQUARE BARS

1 (18.25-ounce) box yellow cake mix (Lisa uses Pillsbury Moist Supreme Golden Butter Cake Mix)

⅓ cup vegetable oil

2 large eggs

1 (12-ounce) package semisweet chocolate chips

1 cup white chocolate chips

1 cup crushed Heath bars (or Heath Milk Chocolate Toffee Bits)

½ cup (1 stick) butter, at room temperature

32 Kraft soft caramel candies, unwrapped (or Kraft Premium Caramel Bits)

1 (14-ounce) can sweetened condensed milk

Self-restraint

Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish (or use nonstick cooking spray). Place the cake mix, oil, and eggs in a large bowl and mix well. Use a wooden spoon or spatula to fold in the semisweet chocolate chips, white chocolate chips, and Heath bits. Press half of the mixture (about 3 cups) into the bottom of the baking dish. Bake for 10 minutes.

While the crust is baking, place the butter, caramels, and condensed milk in a medium saucepan (or see Carpool Crunch). Cook over medium-low heat, stirring constantly, until the caramels are melted and the mixture is smooth. Remove the crust from the oven and slowly pour the caramel mixture over the top. Top with the remaining cake mixture and spread evenly.

Bake for 25 to 30 minutes, until the top is set and deep golden brown. Remove from the oven and let cool for 20 minutes. Run a knife around the sides of the dish to loosen. Let cool for an additional 40 minutes, then refrigerate for at least 1 hour, or until the bars are set. Cut into 2-inch squares.

Kentucky Derby Bars

Submitted by Lisa Rocchio
From her friend Missy Bailey Massa’s recipe, Mobile, Alabama

Missy Bailey Massa introduced her roommate, Lisa Rocchio, to Derby-Pie while they were students at the University of Alabama. Missy whipped up her hometown pie for every special occasion and for no reason at all. Lisa brought the recipe with her to the West Coast and made it anytime a dessert was needed. Friends went crazy for it, but Lisa noticed that some people did not want an entire slice of pie. She became a baking pioneer, changing the crust and converting the pie into bars for smaller servings. These Kentucky Derby Bars are a Triple Crown winner!

These Kentucky Derby Bars are a
Triple Crown winner!

Kentucky Derby Bars

MAKES ABOUT 2 DOZEN 2-INCH SQUARE BARS

GRAHAM CRACKER CRUST

2 cups graham cracker crumbs

½ cup (1 stick) butter, melted

FILLING

1 cup granulated sugar

½ cup (1 stick) butter, melted and cooled

2 large eggs

1 teaspoon vanilla extract

½ cup all-purpose flour

1 cup chopped pecans

1 cup semisweet chocolate chips

Run for the Roses

Preheat the oven to 325°F. Butter a 9 by 13-inch baking dish (or use nonstick cooking spray).

To make the crust: Place the graham cracker crumbs and butter in the bowl of a food processor. Pulse several times until the mixture forms moist crumbs. Press the mixture firmly and evenly on the bottom of the baking dish and set aside.

To make the filling: Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until combined. Reduce the mixer speed to low and add the eggs, one at a time, and the vanilla. Gradually add the flour and mix until just combined. Use a wooden spoon or spatula to fold in the pecans and chocolate chips. Pour the filling on top of the crust and spread it evenly.

Bake for 33 to 38 minutes, until the bars begin to turn golden brown. Remove from the oven and let cool for 10 to 15 minutes before serving. Cut into 2-inch squares. In Lisa’s own words, “You want them gooey, but not too gooey.” Sugar Mommas Interpretation: Pull them out of the oven a smidge undercooked so that they don’t dry out.

SUGAR MOMMAS TIPS

sass it up: Add 3 or 4 tablespoons of bourbon to the filling after you have mixed in the vanilla to solidify your Dixie experience. We used Maker’s Mark.

For chocolate chips, we used Cacao Barry mini semisweet chips.

old school: To return this recipe to its original pie form, pour the filling into a 9-inch unbaked pie crust (not a graham cracker crust). Place the pie pan on a baking sheet and bake at 325ºF for 45 to 50 minutes. Let cool for 2 hours. Serve with vanilla ice cream.

Chocolate-Mint Bars

Submitted by Robin Nelsen Meierhoff
From her grandmother Evelyn Newquist Nelsen’s recipe, Duluth, Minnesota

Evelyn Newquist Nelsen was delivered by a midwife at home on May 8, 1920, in Duluth’s West End. She eventually married and raised two sons (including Robin’s father) on Pike Lake.

Robin was Ev’s first and only grandchild for 17 years, so she basked in uninterrupted attention. Although she could usually talk her grandparents into buying her the latest jeans or a cool pair of shoes, Robin claims she was spoiled not with material items but more so with bits of wisdom and unconditional love. Robin’s parents were divorced when she was four years old, and she treasured time spent with her grandparents for the stability it provided. Robin and her grandmother formed a tight bond during the years they would sit drinking coffee and nibbling on baked goods during every visit. Robin cannot remember ever leaving Evelyn’s home without Chocolate-Mint Bars, cookies, or a loaf of banana bread.

Today Robin’s relationship with Ev is just as strong. They chat daily, arguing over politics and family drama. They always end their conversations with “I love you.” At 90 years young, Evelyn is not just a grandmother but also a best girlfriend to Robin. Like so many women we have met along this journey, Evelyn represents every grandmother who has stepped in to provide a source of love and wisdom in a grandchild’s life—like a sturdy support beam when the walls seem to cave in around us.

In Robin’s own words, “I wish I had taken the time to bake with her, but I was too caught up in my own life. I’m afraid her skills, but not her recipes, will be lost when she is gone. These are my favorite bars of Ev’s, and they are divine!”

Evelyn represents every grandmother who has stepped in to
provide a source of love and wisdom in a grandchild’s life.

Chocolate-Mint Bars

MAKES ABOUT 2 DOZEN 2-INCH SQUARE BARS
(MOMMA JENNA’S PREFERRED BAR)

1 cup all-purpose flour

½ teaspoon salt

½ cup (1 stick) butter, at room temperature

1 cup granulated sugar

4 large eggs

1 (16-ounce) can chocolate syrup (Evelyn uses Hershey’s; see Sugar Mommas Note)

1 teaspoon vanilla extract

1 batch Chocolate-Mint Filling, made while the bars cool (recipe follows)

1 batch Chocolate-Mint Glaze, made while the filling sets (recipe follows)

Phone call to your grandma

Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish (or use nonstick cooking spray). Set aside.

In a small bowl, whisk together the flour and salt. Set aside. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Add the eggs, one at a time, blending well. Slowly add the flour mixture and blend on low speed until just incorporated. Add the chocolate syrup and vanilla and beat until the mixture is smooth. Pour the batter evenly into the baking dish. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 30 to 35 minutes.

While the bars are cooling, make the filling. Spread the filling evenly on top of the cooled cake layer, then let it stand while you prepare the glaze. When the filling is set, gently spread the glaze evenly on top of the filling. Place in the refrigerator and chill for 2 hours, or until the bars are set. Cut into 2-inch squares.