[Liz]

A cross between classic Caramel Creams and salty Pay Day bars. Stores airtight one week.

ING CENTERS--7 oz marshmallow cream 5 cups conf, tsp vanilla
COATING 1/2 c unsalted butter, 2-11 oz bags caramel bits, cup chp salted peanuts

STEP 1: Use a silpat silicone baking mat for kneading the marshmallow centers for a smooth center.

STEP 2: Divide centers into 6 equal portions. Roll into 7-8" long log (inch circumference). Wrap in parchment; freeze firm 2 hours. Can freeze overnight.

STEP 3: Melt butter/caramel; will be very thick; butter will separate. It’s OKAY. W/ hands, press cooled caramel into dish; knife into 6 equal slices.

STEP 4: Unwrap frozen log. W/ hands, spread caramel to cover centers completely. Then press in chp peanuts. Re-wrap and refrigerate. Repeat for each log.

STEP 5: When ready to serve, slice logs into 1-inch pieces. Serve on wooden cutting board, with several pieces sliced.

[Liz]

Couple boxes, packages, can or two, is all you need to make this decadent pie.

No-Bake Coconut Cream Pie

Ing Crust Crust 25 shortbread cookies, crushed 4 tb melted butter. Ing Filling 14 oz can sweet/condensed milk, cup milk 2-3.4 oz boxes instant coconut cream pudding mix 1 1/2 cups shredded sweetened coconut 8 oz tub frozen Cool Whip Ing Toppings cup toasted coconut garnish whipped cream or Cool Whip.

HOMEMADE CRUST Press combined shortbread cookie crumbs/melted butter into bottom, up sides of pie plate. Refrigerate; make filling.

FILLING stir/combine sweetened condensed milk, milk, pudding mixes and coconut. Fold in Cool Whip. Pour into the pie crust. Refrigerate 2 or more hours.

SERVE Garnish with toasted coconut and whipped cream before serving.