Low-Sugar, No-Bake Pumpkin Pudding Squares-12 Days of Christmas Treats

Since my son has diabetes, I always try to be careful about sugar when he is going to be eating dinner with us.  He was going to be here for Thanksgiving so I wanted to make a dessert that it would be OK for  him to eat.

I ran across a recipe for no-bake pumpkin pie that used pumpkin along with two packages of instant pudding mix.  I gave it a try and used my hubby as a taste tester.  He said the pie was alright, but that he thought it didn’t have enough pumpkin flavor.

I made the recipe again and doubled that amount of pumpkin and reduced the instant pudding to one package.  I also change the spices to include the spices those I normally use when making regular pumpkin pie.  Hubby was much happier with this attempt.  This also solved the problem of having leftover pumpkin to deal with.

When making this for Thanksgiving, I discovered that I had forgotten to purchase the sugar-free instant vanilla pudding that I needed, but had sugar-free instant butterscotch pudding on hand, so used that and it worked out fine.  I also doubled the recipe and put it in a 9x13-inch pan.

I changed the pie pan to an 8-inch square pan because it would give one more serving.   Hence, Pumpkin Pudding Squares and not Pumpkin Pudding Pie.

No-Bake Pumpkin Pudding Squares
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/4 c. sugar (you can use if not serving to diabetics)
1 pkg. (3.4 oz.) sugar-free instant vanilla or butterscotch pudding mix (use regular instant
pudding mix if not serving to diabetics)
1 can (15 oz.)  cooked pumpkin
1 c. milk
1 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground cloves
1 1/2 c. thawed, frozen topping


In a small bowl combine graham cracker crumbs and melted butter (and sugar if using) until well combined.  Press into the bottom of an 8 or 9-inch square pan.  In a large mixing bowl combine pudding mix, pumpkin, milk, cinnamon, salt, ginger and cloves.  Beat with a wire whisk until well blended and smooth.  Stir in frozen topping until everything is well combined.  Pour on top of graham cracker crust in pan.  Place in refrigerator and chill at least 4 hours or overnight.  Serve with additional whipped topping if desired.  Makes 9 servings.

S’mores Bars-Secret Recipe Club

The PinterTest Kitchen was my assigned blog for this month’s Secret Recipe Club.  This is a collaborative blog hosted by Sharon Boyer and her two daughters Allison and Jessica.  They started this blog in 2012 with the idea of trying out recipes that they found on Pinterest and reviewing the recipes as to whether or not the results were successful.  They have also posted many of their family favorite recipes.

Sharon likes to bake so there are many cookies recipes on the blog which pleased me no end, cookie lover that I am.  I made Banana Oatmeal and White Chocolate Pudding Snickerdoodle Cookies and recommend that you try them  both.

They also have more savory recipes on the blog such as Best Barbecued Meatballs, Garlic Brussels Sprouts, Pepperoni Pizza Pasta Bake and Bacon and Cheese Stuffed Pretzel  Buns which are all on my list to make soon.  There is also a recipe for Homemade Chili Powder that I am going to try when I am out of my current bottle of chili powder.

I chose to post Quick and Easy S’mores Bars today because they were delicious, and  this is a really great recipe to have in the files for this time of year.  This recipe really is quick, easy and contains ingredients that people have in their pantry most of the time.  You can whip this together in 15 minutes if you have unexpected guests.  Stick it in the fridge for another 15 or 20 minutes and you are good to go. The recipe also lends itself to lots of creative variations as you can easily swap out the milk chocolate chips with other flavors.  I am going to try the recipe with cinnamon graham crackers and white chocolate chips or butterscotch chips soon.

I changed nothing about the recipe, but I did line my baking pan with foil.  I broke the graham crackers into 15 squares.   When the bars had cooled, I removed the bars from the pan, flipped them upside down onto a cookie sheet and cut the graham cracker squares apart with a knife dipped in hot water to make 30 one by two inch bars.  These are very rich so smaller is OK, I think.  Make these bars, you definitely won’t be sorry.

Quick and Easy S’mores Barss
from PinterTest Kitchen
7 1/2 whole graham crackers
2 c. mini marshmallows
1 c. milk chocolate chips
1/2 c. melted butter
1/2 c, brown sugar

Line a 9x13-inch pan with foil.  Break graham crackers into squares and lay into prepare pan.  Sprinkle marshmallows over graham crackers.  Sprinkle chips over marshmallows.  Place butter in a two-cup glass measuring cup and melt in microwave.  Stir in brown sugar and mix well.  Pour evenly over the mixture in baking pan.  Bake at 350 degrees for 8 to 10 minutes until lightly browned.  Let cool completely.  Turn bars out upside down on a cookie sheet.  Remove foil and cut squares apart with a knife dipped in hot water.  Turn right side up.  Makes 30 one by two-inch bars if you cut them apart or 15 two-inch squares if you don’t.

You can find information here about joining Secret Recipe Club.

An InLinkz Link-up

Peanut Butter Bars-Secret Recipe Club

One of the nice things about getting my Secret Recipe Club assignment early like I do now is that I get the chance to delve deeply into my assigned blog.  Such was the case with this month’s blog,  Rebekah’s Family, Food, and Fun, which has been around since 2008.  I really enjoyed  going back and learning about her family as it grew and new children were added.  Of course, I was there to find recipes, and I certainly found many delicious sounding ones
.
Rebekah has a wide range of recipes on her blog.  I made the Cream Biscuits, but mine were ugly and not blog worthy.  I would encourage everyone to try the recipe though as the biscuits were delicious even warmed up in the microwave.

I found so many recipes that sounded wonderful that I could create a list here a mile long; but since it is holiday time, I thought I would point out some that would make great food gifts.  There is Praline Party Mix, Cinnabon Pop Corn, White Chocolate Popcorn and Caramel Glazed Apple Bread to mention just a few.  I am for sure going to add the apple bread to my Christmas quick bread list this year.

The recipe I ended up making Peanut Butter Bars which was among Rebekah’s early posts.  When I saw the recipe, I knew it was the one.  With graham crackers, peanut butter and chocolate among the ingredients, what is not to like?  These are a no-bake, quick and easy bar cookie which uses ingredients I always have on hand.  Again, what is not to like?  The only thing I might be tempted to do is call these Graham Peanut Butter Bars to reflect that they contain graham crackers.

I actually ended up making the recipe twice, much to my husband’s delight.  Sometimes when you make a recip,e you do what you have always done, and it is not the right thing to do for that recipe.  I always sift my powdered sugar, and did so when I made these the first time.  After the butter and peanut butter mixture was added to the graham cracker crumbs and sugar, the mixture was too soupy.  I crushed and added an additional 4 graham cracker rectangles for a total of 1 and 1/2 sleeves of graham crackers.  I then chilled the mixture and added the chocolate topping.  Though a bit soft, the bars were very good.

I kept thinking about what could have gone wrong and decided that it could only be two things.  I had use Skippy 100% Natural Super Chunk Peanut Butter and I had sifted the powdered sugar.  I made the bars again still using the 100% Natural Skippy, but not sifting the powdered sugar.  The sifting appeared to be the problem as the second mixture set up nicely right away.  I did chill them for a little while before adding the chocolate topping. 

I chose to use milk chocolate chips for the topping instead of semi-sweet as I like them better.  I would recommend that only brand name milk chocolate chips be used as I have had some challenges when melting store brand milk chocolate chips.  If you use semi-sweet chips, it probably doesn't matter.

The cookies remind me of Twix candy and are maybe more candy than cookie, but they are so worth making.  If you like any of the ingredients in these, do give them a try.  They will be in regular rotation at my house.

Rebekah has wonderful photos, great recipes (check out the gorgeous cakes),  and a fun blog to read.

Peanut Butter Bars from Rebekah's Family, Food and Fun
1 sleeve graham crackers, crushed (this is about 1  1/2 cups)
2 2/3 c. powdered sugar (do not sift)
1 c. butter
1 c. peanut butter, creamy or chunky
1 pkg. semi-sweet or milk chocolate chips
1/4 c. milk

Place graham crackers in a zip-top plastic bag and crush with the flat side of a meat mallet or use a rolling pin.  Place cracker crumbs in a medium mixing bowl and add powdered sugar.  Mix well, to eliminate any sugar lumps.  Set aside.  Combine butter and peanut butter in a microwave-safe bowl and microwave about 2 minutes at 50% power until butter is melted.  Beat to mix well.  Combine butter/peanut butter mixture and graham cracker/sugar mixture and mix until well blended.  Turn into a foil-lined 9x13-in pan.  Place in refrigerator and chill about 15 minutes.  Combine chocolate chips and milk and melt according to package directions.  Spread over peanut butter mixture and chill 10 minutes until set.  Remove from pan and cut into 1 x 1 1/2-inch bars (these are very rich).  Make about 60.

The way that Secret Recipe Clubs works is that each participant is assigned a blog that they are to visit, choose a recipe, secretly make that recipe and blog about it on a given date.  If you would like to be part of the fun, you can find all the information about joining here.

An InLinkz Link-up

Club Cracker Bars aka Homemade Twix-Saturday Sweet

This no-bake bar cookie has probably made its way around the net several times, but if you don’t know about it, you should.  It has been called Homemade Twix bars because it resembles that candy.  Whatever you call it, it is really good.

When I make these, I line the 9x13-inch pan with foil and spray the foil with nonstick spray.  After the pan has cooled, I remove the uncut  bars and flip them over onto a piece of waxed paper or a jelly roll pan.  I then can see the Club crackers on the bottom and use them as guides to cut the cookies.  Because these are very, very rich cookies, I usually cut the crackers in half.

Smooth or chunky peanut butter may be used for this recipe.  I prefer super chunky peanut butter so that I get some peanut pieces in the frosting.  One package of crackers will make two recipes of bars.

Club Cracker Bars
54 Club Crackers (about half a box)
1 c. graham cracker crumbs
3/4 c. brown sugar
1/2 c. sugar
1/3 c. milk
1/2 c. butter
2/3 c. peanut butter (smooth or chunky)
1 c. chocolate chips (may be semi-sweet or milk chocolate)

Line a 9x13-inch baking pan with aluminum foil and spray the foil with non-stick spray.  Lay 3 club crackers end to end across the width of the pan.  Repeat down the length of the pan.  You should have about 9 rows.  Combine graham cracker crumbs, brown sugar, sugar, milk and butter in a large saucepan.  Bring to a boil, watching carefully and stirring often.  Boil for 5 minutes, stirring constantly.  Pour mixture over crackers in pan.  Cover with another layer of crackers.  In a microwave or double  boiler, melt peanut butter and chocolate chips, stirring often until smooth.  Pour peanut butter/chocolate mixture over the top layer of crackers, spreading until smooth and even.  Refrigerate about a hour or until cool.  Remove pan from oven, flip over onto a piece of waxed paper or a jelly roll pan.  Remove the foil.  Using the bottom layer of crackers as a guide, cut into bars then cut bars in half, making 54 squares.

Linking to these great parties:
Weekend Potluck
Saturday Sharefest
Saturday Spotlight
Strut Your Stuff
Weekend Bloggy Reading
Link Party Palooza
Party Junk
I'm Lovin' It
Share Your Creativity

Graham Cracky Bars-12 Weeks of Christmas Treats

12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic has come around for 2013, and I am so excited.  This is the third year that I have participated so my Christmas Treat recipe file is overflowing.  I can’t wait to add to it with this year's goodies.

If you read my blog or check out my recipe index, you will see that I love, love, love (did I say love!) bar cookies.  Why do I love bar cookies so much:  they are easy to make, and you only need to bake one pan thus saving on electricity; they can be “down home” or “uptown” depending on the recipe; you can freeze them without cutting them into bars, thaw and then cut them for fresh cookie taste.

Because I love bar cookies so much, I have decided that my 12 Christmas treats for 2013 will be bar cookies.  Each week I will share a different bar cookie recipe.  Some will be for 9x13-inch pans and some for 10x15-inch pans.  I hope that each of you finds one or two new favorites in the bunch.

This first bar cookie was adapted from a Pillsbury Bake-Off recipe that was submitted sometime in the first 18 years of the Bake-Off.  That would have been from the late 1940’s to the late 1960’s.  The recipe comes from Pillsbury”s Bake-Off Cookie Book.  My copy is well-used, missing its covers and half the index.

This is a cookie for the person who cannot make up their mind what they want.  Want a brownie, it’s in there; want a graham cracker, it’s in there, want a chocolate chip cookie, it’s in there.  No matter what you’re craving this cookie has you covered.

I used Hershey's Special Dark Cocoa for a deep chocolate flavor, but regular cocoa is OK.  I also used mini semi-sweet chocolate chips because I wanted chips in every bit, but regular chips are OK, too.

Graham Cracky Bars
1 3/4 c. all purpose flour
1/2 t. salt
1/4 t. baking soda
3/4 c. butter, softened
1 c. sugar
1/3 c. milk
2 eggs
1 t. vanilla
2 T. cocoa (I used Hershey’s Special Dark)
1 T. vegetable oil
3/4 c. chopped toasted pecans or walnuts
15 single graham crackers
1 c. mini semi-sweet chocolate chips (regular can be used instead)

In the bowl of an electric mixer, combine flour, salt, soda, butter, sugar, milk, eggs and vanilla.  Mix at medium speed until well blended.  Remove half of the dough to a medium mixing bowl.  Mix together the cocoa and the vegetable oil.  Add to the dough in the mixer bowl and mix at medium speed until cocoa mixture is well blended in.  Stir in pecans or walnuts by hand and spread chocolate mixture evenly in the bottom of a foil-lined and greased 9x13-inch pan.  Arrange the graham crackers over the chocolate dough.  Add the chocolate chips to the dough in the medium bowl and mix until well blended.  Drop dough by tablespoons over the crackers and spread carefully and evenly to cover.  It may help to use a metal spatula that has been dipped in water to do this.  Bake at 350 degrees for 25 to 30 minutes.  Do not overbake.  Cool and cut into bars.  Makes about 36 bars.

To see the other treats that fellow bloggers have shared this week, check out the links below.  If you would like to join us for the next 11 weeks or whenever you can, the information about joining the fun is here.

Linking to these great parties:

Show and Share Wednesday

Create and Share Wednesday

What's Cookin' Wednesday

Cast Party Wednesday

Wake Up Wednesday

Whimsy Wednesday

Wow Me Wednesday at Ginger Snap Crafts

Wow Me Wednesday at Polk Dots on Parade

Fluster's Creative Muster Party

Zucchini Graham Bread-Saturday Sweet

I am still getting a lot of zucchini from my daughter so I am sharing another goodie made with it.  Zucchini Graham Bread is a bit different in that it has finely crushed graham crackers in it.  The recipe came from a set of recipe cards that were inserted in a magazine many years ago.  Since it specifies Honey Maid graham crackers and Gold Medal flour, it apparently came from General Mills.

The loaf pan with the lid that is in the photo belonged to my mother.  I have two of them.  They were made by Westinghouse.  I didn't know Westinghouse ever made kitchenware.  They are somewhat deeper than the typical loaf pans, but I love having them.

Zucchini-Graham Bread
3 eggs
1 c. sugar
2/3 c. vegetable oil
1 T. vanilla
2 c. packed shredded zucchini
1 sleeve Honey Maid graham crackers, finely crushed
1 1/2 c. Gold Medal all-purpose flour, bleached or unbleached
1 T. cinnamon
2 t. baking soda
1/2 t. baking powder
1 c. chopped, toasted walnuts

Beat eggs in a large mixing bowl.  Mix in sugar, oil and vanilla.  Stir in zucchini.  In a medium bowl, combine graham cracker crumbs, flour, cinnamon, baking soda and baking powder.  Add to liquid ingredients and mix until dry ingredients are just moistened.  Stir in walnuts.  Divide batter evenly between two greased and floured 9x5x3 or 8 1/2x4 1/2x 21/2-inch loaf pans.  Bake at 325 degrees for 50 to 60 minutes until a wooden pick inserted in the center comes out clean.  Cool 10 minutes, remove from pans.  Cool completely before slicing.  Wrap tightly and store in the refrigerator.  Makes 2 loaves

Linking to these great parties:
Friday Flair
Weekend Potluck
Saturday Spotlight
Party Junk
Saturday Dishes
Weekend Bloggy Reading
Strut Your Stuff
I'm Lovin' It
Share Your Creativity
Garden Fare Saturday Dishes
Sugar and Slice Sunday

Banana Butterfinger Graham Cracker Freeze-Saturday Sweet

I always have overripe bananas in the freezer waiting for me to use them up.  Sometimes, they wait too long, and I end up throwing them out, so this week I decided that my Saturday Sweet would be something using some of those bananas.

I have been having fun playing around with instant pudding and frozen whipped topping so wanted to see what would happen if I added bananas.  I also had seen this Butterfinger Desserts Roundup over at CremedelaCrumb, so a couple of Butterfinger candy bars were added to the mix.

I used graham crackers as my bottom crust and added a crunch topping made with graham crackers that I love.  It is  a nice variation for streusel, and it is no secret how I feel about that.  The crunch needs to be made first so it has time to cool.  In the summer, I usually make up a batch when I am baking something else and keep it stored in a zip-top bag until I need it.  When I do that, this is a no-bake dessert.

 Banana Butterfinger Graham Cracker Freeze
12 graham cracker rectangles, divided (I broken in half)
1/2 c. brown sugar
1/3 c. chopped, toasted pecans or other nuts (optional)
1/3 c. butter, melted
1 small package vanilla instant pudding mix
1 c. milk
2 medium very ripe bananas, mashed
2 (2.1 oz.) Butterfinger candy bars
1 (8 oz.) container frozen whipped topping, thawed

Crush 4 1/2 graham cracker rectangles into  crumbs.  Combine cracker crumbs, brown sugar, and toasted pecans.  Stir in melted butter until all ingredients are moistened.  Turn into a 9x13-inch pan and spread evenly.  Bake at 350 degrees 10-15 minutes until lightly browned.   Set aside to cool.  Crumble.  (Note:  may be made ahead and stored in a zip-top bag until it is needed.)   In a medium mixing bowl combine pudding mix and milk.  Beat for 2 minutes with a wire whisk.  Beat in mashed banana.  Crush Butterfingers in their wrappers. (I use my metal meat tenderizer.)  Add to pudding mixture, stirring well to combine.  Fold in whipped topping until well blended.  Line a 9x13-inch pan with foil.  Place the remaining 7 1/2 graham cracker rectangles in the bottom of the pan.  They will not quite fill the pan, so bring the sides of the foil up close to the graham crackers.  Pour pudding mixture into pan.  Sprinkle cooled graham crunch over the top.  Cover with foil and freeze overnight.  Cut into squares to serve.  Makes 12 servings.   Store tightly covered in the freezer.

Linking to these great parties:

Weekend Potluck

Saturday Spotlight

Party Junk

Strut Your Stuff

Weekend Bloggy Reading

Share Your Creativity

What'd You Do This Weekend

 

Chocolate Graham Marshmallow Drops

 

This is my favorite no-bake cookie/candy/confection whatever you want to call it.  I must confess that I posted the non-chocolate version last year as part of 12 Weeks of Christmas Treats 2011.

In that post I said to make a chocolate version simply use chocolate graham crackers.  That certainly works.  However chocolate graham crackers are not that easy to find in my area any more; and if found, are usually the brand names ones which are more expensive.

When chocolate and marshmallows were the ingredients for December’s Improv Challenge, hosted by Kristen from Frugal Antics of a Harried Homemaker, I decided to develop a chocolate version using regular graham crackers and cocoa.  So today, I present Chocolate Graham Marshmallow Drops.

As I said in my original post the recipe came from Better Homes and Gardens magazine many, many years ago, and I have never seen it anyway else since.

I takes about six double graham crackers to make the 1 1/4 cups.  Be sure that the eggs are at room temperature.  Place them in a bowl of warm water for 10-15 minutes if you did not remember to remove them from the refrigerator.

Chocolate Graham Marshmallow Drops
adapted from Better Homes and Gardens magazine
1/2 c. butter or margarine
1 c. sugar
2 T. cocoa
2 well beaten eggs
1 t. vanilla
1 1/4 c. graham cracker crumbs
2 c. mini Marshmallows
1/2 c. chopped walnuts
1/2 c. flaked coconut

In heavy saucepan, melt butter.  Stir in sugar and cocoa and mix until well combines.  Remove from heat.  Add well beaten eggs slowly, stirring constantly.      Return to heat; cook and stir over medium heat till mixture is thickened and bubbly.  Remove from heat; let stand 25 minutes at room temperature, stirring once or twice.  Add vanilla and stir.  Add graham cracker crumbs and mix well.  Blend in marshmallows, nuts, and coconut.  Drop from teaspoon onto waxed paper.  Let set.  Makes 3 1/2 doz.

January's Improv Challenge is bananas and nutmeg.  If you would like to join in next year for this fun link up, you can get all the details on Kristen's Improve Page.  You are not committed to participate every month.

Linking to Improv Challenge

Ingredient Spotlight-Cran/Ras/Pineapple Squares

Today the Ingredient Spotlight over at Eat at Home is sweetened condensed milk.

One of the things I like best about making my own sweetened condensed milk is that I can freeze it in just the amounts needed for a particular recipe and not have to figure out what to do with the leftovers from an opened can.

For this recipe, I did make the milk with half sugar and half Splenda and left out the butter.

This recipe makes a great light summer dessert with a taste of fall coming from the cranberries. Although it must be made ahead, it is very easy to put together.  If I remember to do it, I put the can of cranberry sauce in the freezer for several hours before I start to make this.  It helps make the gelatin set up faster.

You can use a graham cracker or vanilla wafer crust.  I used vanilla wafers as I had them left from making the Peanut Butter Banana Cream Squares.  The crust may be baked at 375 degrees for 8 to 10 minutes until lightly browned then cooled, or it can simply be chilled for 30 minutes which is great to do when the weather is hot.

The marshmallow/milk mixture stabilizes the whipped cream so the topping will stand up for several days.  This combo could be used on other desserts calling for whipped cream topping.

I adapted this recipe from a pie recipe  I found in a Nov./Dec. 2007 issue of Simple & Delicious magazine.

Cran/Ras/Pineapple Squares
1 1/2 c. graham cracker crumbs (about 24 squares)
1/4 c. sugar
1/3 c. melted butter
OR
1 1/2 c. vanilla wafer crumbs (about 30-36 wafers)
1/4 c. melted butter
1 can (8 oz.) unsweetened crushed pineapple, drained
1 small pkg. raspberry gelatin, regular or sugar-free
1 can whole-berry cranberry sauce
2 c. miniature marshmallows
1/4 c. sweetened condensed milk
1/2 t. vanilla extract
1 c. heavy whipping cream, whipped

In a mixing bowl combine either the graham cracker crumbs or the vanilla wafer crumbs with the other crust ingredients and mix well.  Press into a foil-lined 8-in. square baking pan.  Either bake at 375 degrees for 8 to 10 minutes and let cool or place in fridge and chill for 30 minutes before filling.  Meanwhile, pour pineapple into a sieve placed over a glass measuring cup.  Let drain 10 to 15 minutes.  Set pineapple aside.  Add enough water to pineapple juice to make 1 c.  Place cup in microwave and heat to boiling, about 3 to 4 minutes.  Pour juice/water mixture into a mixing bowl.  Add gelatin and stir until dissolved.  Add cranberry sauce and mix until well blended.  The mixture will be lumpy because of the cranberries.  Add pineapple. Refrigerate until partially set.  Pour into prepared crust.  Refrigerate until completely set.  When gelatin is almost set, make the topping.  Combine marshmallows and sweetened condensed milk in a heavy saucepan.  Cook and stir over medium-low heat until marshmallows are melted.  Remove from heat and stir in vanilla.  Transfer mixture to a large mixing bowl, cover and let stand until at room temperature.  Meanwhile whip the cream.  Mix a third of the whipped cream into the marshmallow/milk mixture.  (Mixture will be stringy at first.)  Fold in the remaining whipped cream.  Spread over gelatin layer.  Refrigerate until set.  Using the foil, lift dessert from pan.  Cut into squares.  Makes 9 servings.  This will keep well for several days.

Linking to:  Ingredient Spotlight

Pillsbury Bake-Off Recipe-Fudge Nougats

Since I just found a, new to me, link party at Happier than a Pig in Mud called Celebrity Cook-Along, since they are doing Pillsbury Bake-Off Recipes, since I just happened to have a favorite, since I am off work today, since I am trying to post enough recipes to qualify for The Secret Recipe Club in August, I am posting a second post today.

Edited 7/6/11.  You don't have to look at my kitchen any more, I made the recipe and took some pics.  Again since I left my camera at work and since I already posted one picture, you are going to get another view of my humble little kitchen.

I have been making Fudge Nougats for over 40 years.  This recipe was part of the 1963 Bake-Off.  That was back when contestants had to use Pillsbury Flour in their recipes.  Pillsbury did not have many "convenience products" in those days.  This makes kind of a "fake" fudge.  It has been part of my Christmas goody plates for many, many years.  I always hear about it, if this is not included.  I am sharing the original recipe and the revised recipe that Pillsbury printed in a 1967 cookie book.  I collected the Bake-Off cook booklets for a long time until there began to be "convenience" products in almost all the recipes.

Fudge Nougats
1963 Pillsbury Bake-Off

2 c. sugar
1/2 c. butter
1 c. evaporated milk
1 c. semi-sweet chocolate chips (I usually use milk chocolate chips)
3/4 c. Pillsbury Best All-Purpose Flour
1 c. finely crushed graham crackers (about 5 double graham crackers)
1 t. vanilla
3/4 c. chopped walnuts

Combine sugar, butter, and evaporated milk in a saucepan.  Bring to a full rolling boil, stirring constantly.  Lower heat and boil 10 minutes, stirring often.  Stir in remaining remaining ingredients and blend well, mixing until chocolate chips are melted.  Spread in greased 8x12-inch pan.  Let stand until set.  For faster setting,  place pan in the refrigerator.  Cut into 40 squares

For a richer chocolate flavor, increase chocolate chips to 2 cups or add 1/4 c. cocoa to the sugar/butter/evaporated milk mixture before cooking.

Revised Fudge Nougat Recipe-1967
1 c. sugar
3/4 c. Pillsbury's Best All Purpose Flour
1/2 c. butter
1 (15 oz.) can sweetened condensed milk
1 c. semi-sweet chocolate chips
1 c. graham cracker crumbs (about 5 double graham crackers)
1 t. vanilla
3/4 c. chopped walnuts
1 c. miniature marshmallows (optional)

In saucepan, combine sugar, flour, butter and condensed milk.  Bring to a boil, stirring constantly; boil l minute.  Remove from heat and add remaining ingredients except marshmallows.  Stir until chocolate chips are melted.  Stir in marshmallows.  Spread in greased 8x12-inch pan.  Cool.  For faster setting, place in refrigerator.  Cut into squares.  Makes 40 pieces.

Chocolate Peanut Butter Nougats:  Use 1 c. chopped peanuts instead of walnuts and add 1/4 c. smooth peanut butter with chocolate chips.

Linking to Celebrity Cook-Along, These Chicks Cooked, Cast Party Wednesdays,