A few things I made for our Open House: Sweets

This things I made for our Open House that were sweet:
Smores Bar
Ingredients:
8 tablespoons (1 stick) unsalted butter, plus more for the pan 

1 cup all-purpose flour, spooned and leveled 

2 teaspoons baking powder 

1 teaspoon kosher salt 

1 1/2 cups packed light brown sugar 

2 teaspoons pure vanilla extract 

2 large eggs 

1 cup pecans or walnuts, coarsely chopped 

4 graham crackers, broken into small pieces 

1 cup miniature marshmallows 

3/4 cup semisweet chocolate chips

Method:

Preheat oven to 350° F. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil; butter the foil. In a medium bowl, whisk together the flour, baking powder, and salt.

In a medium saucepan, melt the butter over low heat. Remove the pan from heat and stir in the brown sugar and vanilla. Whisk in the eggs until combined. Mix in the flour mixture until combined, then the pecans.
Spread the flour-nut mixture in the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Sprinkle with the graham crackers, marshmallows, and chocolate chips and bake until the marshmallows are pale golden, 7 to 8 minutes more. Set the pan on a wire rack and let cool completely. Lift the blondies out of the pan, using the foil to help, and cut into 24 bars.
Storage suggestion: Keep the blondies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.

These didn't cut easily, nor did the marshmallow stick well to the blondie portion. Next time I will try to have everything incorporated verses layered.

Gooey Cake Mix Cookies

Ingredients:

Yellow Cake Box Mix

1/2 cup butter

1/2 tsp. vanilla

1 8 oz. Cream Cheese bar

1 egg

powdered sugar

Instructions:

In a mixer, beat butter, vanilla, egg and cream cheese until light and fluffy. Mix in cake mix a little at a time. Chill for 30 minutes in fridge. When chilled roll into balls and dip in powdered sugar. Bake at 350 for 10-12 minutes, be sure to not over bake. Remove form baking sheet and cool on a wire rack.

These were a HUGE HIT. considering how easy they are, it makes sense to make them over and over again.

Chocolate Eclair Ice Box Cake
3 cups cold milk
2 small pkgs. instant french vanilla pudding mix
1 - 8 ozs. frozen whipped topping, thawed
1 pkg. (14.4 ozs) graham crackers
1 - 16 ozs. can chocolate frosting
In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in whipped topping.  In a 9" X 13" X 2" dish, layer a third of the graham crackers and half of the pudding mixture.  Repeat layers.  Top with remaining graham crackers.  Refrigerate for at least 1 hour.
Spoon frosting (I rarely use all of it) into a microwave-safe bowl.  Cover and microwave on high for 15 - 20 seconds or until softened, stirring once.  Spread over graham crackers.  Chill 12-24 hours before serving.

This was too messy slash was too hard to grab and go for an open house. While it was super yummy, only 3 pieces got eaten that evening. I will make this again for a sit down family event.