Seven Deadly Sins Bars

There a so many things I could have called this recipe. The Lazy Recipe, for the most part, no measuring (yay!), The Breakup Dessert (guaranteed to make you feel better after a breakup) or Satisfy All Your Cravings Bars. These bars are quick and easy to make and are delicious. The perfect salty and sweet combination.

Layers 1 and 2

Ingredients:

3 1/2 cups of pretzel sticks

1 stick butter, melted

2 Tablespoons sugar

1 bag semisweet chocolate chips

1 bag toffee bits

1 bag peanut butter chips

1 cup roasted peanuts, chopped

lightly crushed potato chips

1 bag white chocolate chips

1 14 ounce can of sweetened condensed milk

Later 3

Line a 9 x 13 pan with foil. I used nonstick foil but you can also use regular foil, just spray it with nonstick cooking spray. Let the foil hang out over the edge so it can be lifted from the pan. Preheat oven to 350 degrees.

In a food processor or blender, crush the pretzels in to crumbs. Add sugar and melted butter. Press pretzel crumbs on top of foil to form the bottom crust.

Sprinkle chocolate chips on top of pretzel crust. I used about half a bag.

Next, sprinkle toffee bits on top of of chocolate chips. I used about half of a bag.

Layer 4 and 5

I sprinkled a half bag of white chocolate chips on top of the toffee bits and then I sprinkled peanuts on top of the white chocolate chips.

Layer 6

Layer 7

I covered the peanuts with a half bag of peanut butter chips and the last layer was crushed potato chips. The glue that binds everything together is the sweetened condensed milk. Drizzle the sweetened condensed milk over the chips. Bake for 25 minutes. Let cool in pan 10 minutes. Lift out of pan and cut into squares. Enjoy!

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Outback’s Salted Caramel Cookie Skillet


One of my favorite restaurants to eat at is Outback Steakhouse.  Outback was founded here in Tampa Florida in 1988. The original restaurant on Henderson Bouvelard is still open. I have so many favorites that I have tried and enjoyed the many years since I have been dining there. Their Salted Caramel Cookie Skillet is my latest favorite. The star is the cookie with white chocolate chips, toffee bits and pretzels. Just the cookies alone would be delicious. Outback changes their menu frequently so when I find something I like, I try to figure it out so I can enjoy it at home after it vanishes from the menu.


Ingredients:

1 cup flour
1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick butter, room temperature

6 Tablespoons granulated sugar

6 Tablespoons brown sugar

1 Egg

2 teaspoon vanilla

3/4 cup white chocolate chips

3/4 cup toffee chips

1/2 cup pretzels, crushed into small pieces (I placed mine in a plastic bag and crushed them with a rolling pin)

Vanilla Ice Cream

Salted Caramel ice cream topping


Preheat oven to 350 degrees.

Whisk together flour, baking soda and salt in a separate bowl and set aside. Mix together softened, granulated and brown sugar. Add egg and vanilla and blend well.  Gradually add dry ingredients and combine with wet ingredients. Stir in white chocolate chips, toffee chips and pretzels.


No skillet?  No worries, just make a big cookie on a cookie sheet and eat it from a bowl when the cookie is baked. I highly recommend parchment paper or a silpat on your cookie sheet if you are just baking cookies.
Place cookie dough in a small cast iron skillet or make big cookies on a cookie sheet. Bake 8-11 minutes for normal size cookies. If you are making larger dessert size or skillet size cookies on a cookie sheet, they will take longer. I used a 6″ cast iron skillet and mine baked about 16 minutes. Time will vary with the size of cookies you make. Top with a big scoop of vanilla ice cream and salted caramel ice cream topping. Serve warm. This recipe yields 4 very large cookies.  Enjoy!