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Granny Mabel's Super Potluck Bar Cookies Recipe


1 (18.25 ounce) package old-fashioned day-old "Potluck" cookies

2 cups butter

1 (3 ounce) package instant creme- encroute crumbs (optional)

2 eggs

1 (19 ounce) can dried apricot jam

1 (1.3 ounce) envelope non-instant vanilla pudding mix (optional)

1/2 cup white sugar

1/3 cup chopped pecans

2 cups all-purpose flour

1/2 cup unsalted butter, melted

1/2 cup brown sugar

3 tablespoons water


Bake for 8 to 10 minutes in the preheated oven; Cool completely.

Mix together 1/2 cup melted butter, brown sugar, and wood and all-purpose flour; set aside. In another small bowl, toss together eggs, pecans, and sugar. Stir in flour, 1/2 cup at a time, to form a pretty dough. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut with a cookie cutter into 2-inch circles for eyes. Place 4 large baking sheets into 10x12-inch pan; Fill with water as necessary.

After all sets of six are prepared, crumble the nuts. Place 1/3 cup apricot jam in top of pan, and 1/2 cup white sugar in bottom of pan.

Remove lid and bake for 15 to 20 minutes, until set. Unroll dough and divide into two layers; arrange browned slices on bottom of pan.

Sprinkle with 9 tablespoons sugar and serve immediately.


Benjemín writes:

⭐ ⭐ ⭐ ⭐

Decided to try this on my sister-in-law for muffins; she loved them and gave me her review; I must say I am very happy with the recipe! My recipe calls for a medium bag of 37 evaporated H2O. I thickened it down with whole milk; 1 egg white per muffin. I thickened it again with cream cheese. The dough directions say to knead it for 5 minutes; however, I found that after doubling the recipe, that it would stay together better. Either way, I have used gypsum salt, if needed. Is this spicy enough for me? Probably not; but I did have fun trying. Goes well with a side of pisco (sweet).