1. Start by baking Pillsbury Cookie dough in an 8x8 pan lined with nonstick foil at 350 for 25 mins or until done. Cool completely. Stick the pan in the freezer to speed this step up! Cut into bite sized squares.
2. Use store bought caramel or make my salted caramel ....click here for the BEST recipe! The jars above were made with my homemade recipe! It is amazing!!!
3. Make homemade whipped cream or buy Cool Whip! (Cool whip was used in the pictured jar)
Using a mason jar, layer the cookies, caramel, whipped cream and repeat! Top with a cherry! Dig in!
IT DOESN'T REALLY GET ANY BETTER THAN THIS!!! GRAHAM CRACKER CRUST, BROWNIES IN THE MIDDLE AND TOASTY MARSHMALLOWS ON TOP...ALL BAKED IN A JAR SO YOU CAN HAVE THE WHOLE THING TO YOURSELF!!!
PREPARE CRUST:
MIX
made 3 16-ounce mason jar cakes
for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
pinch of salt
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened.
Divide between the jars and press down with a handle of a spatula!
Brownie: I used a Pillsbury box mix prepared according to the package. Divide between jars on top of the crust. Place mason jars in a pyrex dish filled with a few inches of water.
Bake at 350 for 25-30 minutes until cooked.
Stuff each jar with marshmallows and return entire pan to oven on broil. Cook just until mallows are nice and toasty!!!!!
adapted from How Sweet Eats
HAVE YOU TRIED OVERNIGHT OATMEAL IN MASON JARS YET? I LOVED THE CONCEPT OF THESE! EASY TO MAKE, CUTE TO LOOK AT AND HEALTHY TOO? WOW!! IF YOU LOVE THE TEXTURE OF OATMEAL, THIS IS FOR YOU! I ONLY LIKE OATMEAL A LITTLE SO THESE WERE NOT A FAVORITE HERE. SO CUTE TO LOOK AT THOUGH! HEE HEE LET ME KNOW WHAT YOU THINK IF YOU TRY THEM. I MADE THEM TWICE. ONCE WITH CHOBANI AND ONCE WITH A NON GREEK STYLE YOGURT.
RECIPE
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk ( I USED ALMOND MILK)
1/4 cup low-fat CHOBANI Greek yogurt (I ALSO TRIED BANANA AND RASP NON GREEK STYLES)
1-1/2 teaspoons dried chia seeds
1/4 teaspoon vanilla extract
1 tablespoon raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar
Directions
In
a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and
raspberry jam. Put lid on jar and shake until well combined. Remove lid,
add raspberries and stir until mixed throughout. Return lid to jar and
refrigerate overnight or as long as 2-3 days. Eat chilled.
RECIPE ADAPTED FROM THE YUMMY LIFE
