Albeit, two big, beautiful cookies. When I found this recipe, I liked the convenience factor of only five minutes prep time, and I loved the notion that I wouldn’t end up with a whole batch of cookies tempting me at every turn. However, I was skeptical. Would they be as good as my favorite Tollhouse? As it turned out, this is an awesome recipe, and those two cookies are every bit as good as their big batch buddies!
I’ve made these twice. The first time around the cookies turned out great, but they didn’t have that ooey-gooey factor that I was hoping for. I made some changes for the second batch, which totally did the trick.
If you like cookies that rise and then don’t deflate too much, follow the recipe exactly. If you want cookies that look like mine (pictured), use ¼ cup flour minus 1 teaspoon. After you form the cookies, refrigerate them until cold, then remove from refrigerator and bring back up to almost room temperature before you bake.
A clever recipe from No. 2 Pencil.
2 tablespoons room temperature butter
2 tablespoons firmly packed brown sugar
1 tablespoon granulated sugar
Pinch of kosher salt
¼ teaspoon vanilla extract
1 egg yolk
¼ teaspoon baking soda
¼ cup all-purpose flour
3 heaping tablespoons of semisweet chocolate chips (I chopped mine)
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Blend softened butter, sugars, salt, and vanilla together by hand. Add egg yolk and stir again. Add baking soda and flour and stir until combined. Stir in chocolate chips.
Form cookie dough into two balls and place on baking sheet. The cookies will spread during baking, so make sure they are several inches apart. Bake for 8 to 9 minutes, or until edges are golden brown.
Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance. (I found this doesn’t always work, but I banged the baking sheet anyway.)
some of you may know that i’m an excellent baker. is it because that’s my last name? maybe. is it because i’ve baked my whole life and worked 4 years in a cooking school? that’s more likely. either way, this cookie recipe is deemed delicious by everyone who tries it. i make them for my work friends often and i thought i’d share my wisdom with my followers. go forth and make delicious cookies! Ingredients 2 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt ¾ cup unsalted butter, melted 1 cup packed brown sugar ½ cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips Method Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
they stay chewy and fresh for a long time and dont’ get crunchy or weird. soft and (literally the only time i’ll use this word) moist and delicious. enjoy!!
½ cup butter
½ cup white sugar
¼ cup brown sugar
½ tsp vanilla ext.
1/8 cup baking cocoa
1 cup flour
½ tsp. baking soda
¼ tsp salt
½ cup semisweet chocolate chips
½ cup milk chocolate chips
½ cup pecans (optional)
Preheat oven to 350°F ,cream butter and sugar and beat well add egg and vanilla and beat until creamy. Add cocoa and blinded until it disappears add flour and baking soda ,salt and beat until blended. If you have been using a mixer stop, add the chips and pecans and mixing with a spoon to avoid crushing. I’ll drop by rounded teaspoon on a greased baking sheet and bake for 12 to 15 minutes check frequently because there are already Brown from the cocoa.
This is Grace’s favorite cake and I bake it often for that reason. A mash-up of recipes inspired by my favorite food blogs, it’s incredibly easy to make and is decadent without being too heavy or too sweet. The frosting, a total small victory because of its simplicity and ingenuity, was inspired by a post that I bookmarked years ago from Deb Perelman’s Smitten Kitchen. To make it, you simply whisk together room temperature sour cream with melted chocolate and a little maple syrup. How smart is that? The cake itself, a riff on one from Jenny Rosenstrach’s Dinner: A Love Story, is a classic “dump cake,” (the worst name ever, I know), which means you put everything in one bowl and stir it together. Small victory: No huge mess, no creaming butter and sugar, no fuss whatsoever. I use raspberry jam in between the layers, but you could swap it for any flavor jam you like (or make an extra batch of frosting and use that). A great sum of simple parts, this is my kind of baking. This cake is great right away after you assemble it, but is truly at its best served cold out of the refrigerator.
CAKE 1¼ cups [150 g] all-purpose flour 1 cup [200 g] sugar ¾ cup [75 g] Dutch-processed cocoa powder (such as Guittard or Droste), sifted if lumpy 1 tsp baking soda 1 tsp baking powder ½ tsp kosher salt 8 Tbsp [110 g] unsalted butter, melted and cooled 2 eggs, lightly beaten 1 cup [240 ml] strong black coffee, at room temperature 1 cup [240 ml] buttermilk or plain yogurt 1 tsp vanilla extract
FROSTING ¾ cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate ¾ cup [180 ml] sour cream, at room temperature 1 Tbsp maple syrup
½ cup [160 g] raspberry jam (seeded or seedless, whatever your preference) Raspberries for serving (optional)
To make the cake: Preheat your oven to 350°F [180°C]. Use your hands to butter the bottom and sides of two 8-in [20-cm] cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper. Set the pans aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla and whisk until the batter is smooth. Divide the batter evenly among the prepared cake pans (my friend Larry suggests using a cup measure to be accurate).
Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment.
To make the frosting: Meanwhile, bring a small pot of water to a boil and then lower the heat to a simmer. Put the chocolate chips in a large stainless-steel or heatproof glass bowl and set it over the pot (the water should not touch the bowl—if it does, simply pour some out). Stir until the chocolate is melted. (Alternatively, you can melt the chocolate in a microwave in 15-second increments, stirring between increments.) Remove from the heat and whisk in the sour cream and maple syrup. The frosting should be smooth and quite silky. Refrigerate the frosting until the cakes have cooled. It will thicken as it cools (a good thing).
Once the cakes are cool, put one on a serving platter upside-down so that the flat side is facing up. Spread the jam over the top. Put the second cake on top of the jam-slathered cake, again flat-side up—this way you get a nice flat top. (If the jam makes the layers slip and slide a bit, use a couple of skewers to hold the layers together while you frost the sides and then remove the skewers to frost the top). Using a small offset spatula or a dinner knife, spread the frosting all over the sides and top of the cake. There’s no need to be perfect with this; I like it kind of rustic looking. But if you’re more of a type-A person, go ahead and smooth the top and sides (and you could even stick strips of parchment paper under the bottom of the cake before frosting it to keep your serving platter clean). Whatever makes you happy.
Let the cake sit for about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well. In fact, I prefer to make it the day before and refrigerate it overnight, and serve it cold. Either way, slice and serve with some fresh raspberries alongside if you’d like.
Note: If you only own a single cake pan, fear not! Simply pour the batter into the pan and bake it until a toothpick tests clean (it will take 10 to 15 minutes longer in the oven than the two separate layers). Once the cake cools completely, use a serrated knife to cut it into two layers. Voilà.
FOR CUPCAKES, distribute the cake batter in a standard 12-well muffin tin lined with paper liners and bake until firm to the touch, about 20 minutes. Top with raspberry jam and/or the frosting.
FOR VANILLA CAKE, leave out the cocoa powder and coffee.
FOR THE QUICKEST VANILLA FROSTING, whip ½ cup [120 ml] heavy cream until stiff peaks form and fold in ½ cup [120 ml] room-temperature sour cream. Sweeten with powdered sugar and add a splash of vanilla extract.
2-ingredient Chocolate Croissants - Can be done in a toaster oven!
1 8-count tube of refrigerated crescent rolls (I use Pillsbury)
1/3 cup semisweet chocolate chips or chopped semisweet chocolate
Heat oven/toaster oven to 375 degrees F.
Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.
Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes.
Serve warm or at room temperature.
Can be made gluten free if gluten free dough is available and affordable.
People with lactose intolerance: there is a small amount of milk product in pillsbury dough. Depending on your tolerance level this might be okay. Semi-sweet chocolate chips have little to no milk content, but dark chocolate chips have even less/none if you are worried.
This recipe is kosher, egg-free, and halal.
Neither chocolate chips nor pillsbury dough contain nuts but both may have been processed with machinery that has come into contact with nuts.
- Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in chocolate chips, coconut and pecans.
- Drop the dough by tablespoons onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack. Enjoy!
This one is a total crowd pleaser. Great on cold days - a total comfort food. Also a great way to use up over-ripe bananas. It’s my favourite recipe, doesn’t take long to put together and is always the one I’m asked to throw together.
250g/2 cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon salt 3 medium bananas, mashed 125g/½ cup creamy peanut butter 110g/½ cup granulated sugar 100g/½ cup light brown sugar 80ml/⅓ cup buttermilk 60ml/¼ cup vegetable oil 2 eggs 2 teaspoons vanilla extract 175g/1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F. Grease an 8x4” loaf pan and then line with parchment paper so that it hangs over the two long sides.
2. In a large bowl, mix together the flour, baking soda and salt.
3. In another bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
4. Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
5. Pour the batter to the loaf pan and bake until the loaf for about an hour to 1hr 15 mins. The loaf should be golden brown and a knife, when stuck in it, comes out with a few crumbs. You might want to put some foil over it after 30/40 minutes, as it can brown quite quickly and you don’t want to lose the softness on the inside.
6. Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely (or not and eating while it’s good and warm)
a post Tennessee Teacakes drabble in which Santa and his little elves get food poisoning and Mum thinks it’s all her fault
december 24, 2024
“It’s a record breaking blizzard this Christmas Eve. With airports closed from Boston to Charlotte, thousands of travelers are stranded for the holiday. The question on every child’s mind? Can Santa’s sleigh brave the snow? Meteorologists say it’ll be a Christmas miracle! I’m Cesar Ramirez with 7 News. Claudia, back to you.”
Grace sighs and looks away from her computer and back to her mixer, the brown sugar and butter creaming together nicely. She tries not to let the winter storm hitting the east coast get her down, but all the closings and delays meant her family wouldn’t be making their annual Christmas trek across the pond. With Anne and Robin in Wales with Gemma’s boyfriend’s family, this holiday is shaping up to be a quiet one in the Styles house.
(As quiet as it could be with three little boys running around.)
This recipe is super simple to make and only takes 4 ingredients :) Perfect for a yummy treat on a budget, plus it’s nut and egg free.
1 sleeve of saltine crackers
1 bag of semisweet chocolate chips
1 stick of butter
1 cup of brown sugar
Other things you will need:
1 cookie sheet
1 mixing spoon
nonstick cooking spray
a stove + oven
1. Preheat your oven to 350 degrees. Line the cookie sheet with aluminum foil and spray evenly with nonstick cooking spray.
2. Spread out the saltines on the cookie sheet in even lines, try not to leave space between them! You will have a few extra crackers - save these for the end.
3. Put the stick of butter and cup of brown sugar in the pot and heat on the stovetop on medium, stirring constantly so it doesn’t burn. Wait for it to be a boiling, golden brown color and then remove from heat. Pour the mixture carefully over the saltines. Don’t worry if it isn’t perfectly spread out, it will even out in the next step.
4. Put the cookie sheet in the oven for 5 minutes - it should be bubbly all over. Carefully remove the sheet from the oven.
5. Evenly spread out the bag of chocolate chips all over the saltines. Wait about 1 minute for them to get melty, then spread them around with the mixing spoon until it looks even.
6. Crush up the remaining saltine crackers and sprinkle on top to make the toffee look even more delicious! You can also add nuts or shredded coconut if you like, but it is delicious with or without extra toppings.
7. Stick the cookie sheet in the refrigerator for at least 30 minutes (sometimes it takes up to an hour) until the toffee is cooled and hard. Once set, break it up by hand. Enjoy!! Your toffee should stay good in a sealed container for at least a week.
i know what you’re thinking, how can black beans replace the gluteny goodness of real, actual flour???
IT CAN, BELIEVE ME
these are hands down the best brownies i’ve ever had, and i’ve eaten a lot of brownies (before finding out i was gluten intolerant, that is). i brought these to a potluck party and when people asked me for the recipe they couldn’t believe they were made with black beans!! this recipe can also be easily modified for vegan diets as well
LET’S GET COOKING
1 (14 oz) canned black beans, rinsed and drained
2 large eggs (if you’re vegan use 2.5 T flaxseed meal & 6 T water)
½ cup cocoa powder
¾ cup sugar
½ teaspoon oil
1 tablespoon milk (you can use almond, soy, or any other non dairy milk)
1 teaspoon balsamic vinegar
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon of freshly ground coffee or instant coffee (i like a coffee taste to go with the chocolate, but if you don’t, you don’t have to use this!!!)
1 cup semisweet chocolate chips
preheat your oven to 350 degrees fahrenheit & grease a brownie pan (the one i used is 9x12 but you can use whatever you have on hand), combine your ingredients (excluding chocolate chips) in a food processor or blender until smooth. then, fold in those delicious choco chip in the batter (use as many or as little as you want, this is a no judgement zone) and pour into your greased pan. i like to sprinkle some chocolate chips on the top, just for presentation but you don’t have to. pop the pan into the oven and cook for around 30 minutes. allow the brownies to cool before cutting them into squares and/or shoving them into your mouth.
So it was my little cousin’s 16th birthday last Monday.
If there’s two things he loves, they are ice cream and oreo cookie crusts.
I know what y’all are thinking. That sounds delicious.
…and what better way to fuse these two things, than to make a cake?
So here’s the deal. This level of perfection could be better obtained by working with a friend! If possible, grab a few friends. In my case I happened to have a baking extraordinaire/SHSL* artist with me. She and my cousin are also kinda my OTP.
Anyways, we made a cake.
Sorry that the picture’s a little blurry! I have no excuse. But you have to admit, it still looks pretty good.
Since it’s an ice cream cake, there really isn’t any baking at all. However, there are a lot of layers. The bottom is an oreo crust. Then, there is a layer of ice cream. On top of that is a layer of mocha whipped cream. Finally, there is a topping of solid chocolate. The sides have chocolate triangles, more chocolate and fruit, respectively. So healthy, I know. Although it seems rather complicated, the cake itself is actually quite easy to make.
The ingredients that you will need are:
- 24 Oreos
- ¼ cup butter
Ice cream layer:
- One box of ice cream of your choice- I chose cookie dough
Mocha Whipped cream layer:
- 1½ teaspoons instant coffee - 2 teaspoons boiling water - ¼ cups semisweet chocolate chips - 1 cup heavy cream - 2 tablespoons sugar
Ingredients for top of cake:
- ½ + ½ + ¼ cup semisweet chocolate chips
- ¼ cup + 2 tablespoons white chocolate chips
- Cut, assorted fruit of your choice- I chose raspberries, kiwi, peaches, and green grapes
How you do this crazy alchemy without the direction of a baking extraordinaire/ SHSL* artist:
Go get an 8x8 inch square pan. A circular pan with a diameter of 8 should do just fine too. Line the bottom of your pan with parchment or wax paper. Set aside.
Let’s start with the Oreo crust!
1.) Get yourself a medium-sized bowl, and dump the oreos into it.
2.) Use your hands or a potato masher to mash those disks of deliciousness into dust. Yes, keep the filling in there. When the cookie pieces are crushed to the point at which they resemble dirt, then you have done your job well.
3.) Now melt the butter in the microwave, pour it over the crushed cookies, and mix well until the cookie bits just barely stick together.
4.) Press this mixture into the bottom of your pan, so it forms a sort of crust at the base.
5.) Freeze for at least 15 minutes.
Time for the ice cream!
1.) Take the oreo crust out of the freezer.
2.) Dump that whole box of ice cream onto the oreo crust.
3.) Spread the ice cream out evenly over the crust.
4.) Cover with cling wrap and freeze overnight.
Here comes the mocha whipped cream:
1.) Put the heavy cream in a medium-sized bowl. Use a whisk or electric mixer to whip it up to soft peaks.
2.) Put the sugar into the whipped cream.
3.) Whip the cream some more until it reaches stiff peaks.
4.) Dissolve the instant coffee in the water.
5.) Melt the chocolate chips in the microwave. You can do this by putting them in a bowl, and timing the microwave for 30 seconds. Stir, even if it doesn’t look like the chocolate chips have melted at all. Repeat this process until the chocolate is fully melted.
6.) Fold the coffee paste into the whipped cream until the color is homogeneous.
7.) Fold the melted chocolate into the coffee whipped cream until it is fully incorporated and the color is homogeneous.
After the previous two layers have been frozen overnight, use a pastry bag with a star tip to pipe a layer of this mocha whipped cream on top of the ice cream layer. Freeze for at least an hour.
Now comes the hardest part: The chocolate accents. We need to make the large chocolate square on the top, the chocolate circle and semicircles on top, and the chocolate triangles on the sides.
Let’s start with the large chocolate square at the top.
1.) Line a cookie sheet at least as big as your cake with parchment paper, but small enough to fit in your freezer. You can do this while the rest of the cake is freezing.
2.) Melt the ½ cup of chocolate chips, just as you did for the whipped cream. Then pour it out onto the parchment paper.
3.) Spread the chocolate evenly, about ⅛ inch thick with a butter knife. Make sure that the layer of chocolate is at least as big as your cake. It doesn’t matter what shape it is.
4.) Put the parchment paper with the melted chocolate on it onto the baking tray. Freeze for 4 minutes.
5.) Now, take a tall glass and microwave it on HIGH for one minute.
6.) Take the baking tray out of the freezer. The chocolate should have hardened a little.
7.) Take a big knife, and put it into the hot water for 30 seconds. Take the knife out, and dry it with a paper towel.
8.) Cut the chocolate, with this knife, into the size and shape of your cake pan.
9.) Put the chocolate back into the freezer for another 15 minutes.
Now, let’s move on to the chocolate semicircles and circles on top.
1.) Repeat steps 1-7 from the method of making the large chocolate square.
2.) Take a bowl, and invert it on top of the chocolate.
3.) Take the knife, and cut around the bowl, so you are cutting a circle out of the chocolate.
4.) Take the bowl off of the chocolate, and place a smaller bowl in the middle of the circle that you just cut out.
5.) Take the knife, and cut around the bowl, so you are cutting a circle out of the other chocolate circle.
6.) Cut the circle in the middle in half.
7.) Cut the outer ring ¾ of the way down the diameter.
8.) Put the chocolate back into the freezer for another 15 minutes.
Let’s do the chocolate triangles on the sides, now!
1.) Repeat steps 1-7 from the method of making the large chocolate square, except melt ¼ cup of white chocolate and ¼ cup of semisweet chocolate, and spread them out on the parchment paper together.
2.) Cut the chocolate, with this knife, such that you can cut 9 2x2 inch squares.
3.) Dip the knife in the water again, and dry it off with a paper towel.
4.) Cut each of these squares diagonally to form right triangles.
5.) Put the chocolate back into the freezer for another 15 minutes.
You’ve gotten this far! I’m so proud of you ^.^
Now, we’ll do some assembly and finishing touches :)
1.) Melt the remaining white chocolate.
2.) Put it into a sandwich ziplock bag. Cut one of the corners off.
3.) Take the circular chocolate pieces out of the freezer and decorate them with the white chocolate, using the ziplock bag as a piping bag. Do not set this white chocolate bag aside.
4.) Take the cake out of the freezer. Take it out of the pan, and put it on a serving plate, removing the parchment/wax paper.
5.) Top the cake with the large chocolate square.
6.) Near a corner of the cake, place two of the chocolate triangles slightly less than the diameter of your ring of chocolate apart. The triangles should be upright, and the slanted side should be facing the middle of the cake.
7.) Hold the chocolate in place, by piping some of the white chocolate on the bottom edge of each of the two triangles, then putting it on the cake. If you need extra support, put some fruit beside the triangles.
8.) Rest the decorated chocolate ring on top of the triangle supports, gluing it with chocolate to the supports if needed.
9.) Arrange the the semi circles of chocolate on top of the cake as shown in the picture.
10.) Arrange your fruit on top as you would like.
11.) Place the remaining chocolate triangles around the sides of the cake.
You are finished! Now, take a giant bite out of this delicious thing! ^.^
Feel free to send me asks if anything is confusing, you would like pictures to assist you in making this, or if you just want to talk or comment. Thanks for baking with me!
¼ cup honey (sub maple syrup or agave for vegan option)
¼ cup almond butter (if unsalted, add a healthy pinch sea salt)
¾ cup raw nuts (such as pecans and almonds)
1 ½ cups rolled oats (GF for gluten free eaters)
¼ cup semisweet or dark chocolate chips (dairy free to keep vegan)
OPTIONAL: Toast oats in a 350 degree oven for 15 minutes to give a toasted flavor. Not necessary but recommended.
Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir with a wooden spoon, breaking down the dates so they disperse fairly evenly throughout the ingredients. Small chunks are OK.
Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir quickly to evenly coat. The chocolate chips will get a little melty - that’s fine and even desirable.
Transfer to a shallow pan (such as 8x8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and use your hands to form the mixture into a tight square (keeping in mind you want them about ½ thick and you’ll cut them into 10-12 bars) with a uniformly flat top. This will take a little work but the warmth of your hands will work well to shape them.
Still covered, pop them into the freezer to set for 15 minutes. Remove and cut into 10 bars. Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.
I added some coconut inside and on top too along with chocolate
My grandma always makes this, and unless you are a fudge connoisseur, it is an excellent and very easy alternative to real fudge. The recipe here is for chocolate fudge, but the kind of chips used can be substituted for any kind of chip, resulting in different fudge flavors- for example, you could use all white chocolate chips, or make two half-batches of different chip flavors and swirl them together in the cooling pan for a fudge with more than one flavor, such as chocolate-caramel. My grandma always adds walnuts, but I am not sure what amount she uses, but anything one likes in fudge can be added to this as well. This can be made in a microwave or done on stove top, both work just as well.
2 cups semisweet chocolate chips 1 cup milk chocolate chips 1 14 oz can sweetened condensed milk 1 1/2 tsp vanilla extract dash salt 8 x 8 pan, sprayed with cooking spray or lined with wax paper (anything to make it non-stick)
Melt all chips together with whole can of sweetened condensed milk. Add salt and vanilla and mix well. If adding nuts or anything extra, add them now and mix them in. Pour into the 8x8 container and allow to cool until solid.