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Brown Butter Pecan Bars with Caramel Glaze

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Brown Butter Pecan Bars with Caramel Glaze

There are few flavors more synonymous with comfort and cozy than brown butter, caramel, and pecans. This recipe for Brown Butter Pecan Bars, topped with a simple but stunning Caramel Glaze, is the perfect expression of all three.

We start with a chewy bar base that’s packed with nutty, golden-brown butter flavor. Then, we take it to the next level with a sticky homemade caramel topping that seals the deal.

This recipe was born out of a desire to create a truly luxurious bar cookie, one that feels special without being complicated. The quality of the butter and the Miller Pecan Co. Pecans are the absolute stars here, proving that high-quality, local ingredients make all the difference.

Each bite delivers a chewy, blondie-like sweetness with the satisfying, double-dose of crunch from the toasted pecans in the bar and on top. The depth of the brown butter combined with the buttery, smooth caramel glaze makes these bars stand out. This is a truly shareable dessert that brings people together and celebrates the best of local baking.

Why You’ll Love This Recipe

This recipe takes a classic bar cookie and gives it a sophisticated, deeply flavorful upgrade. Here’s why these bars will become your new go-to:

  • The Brown Butter Base. Browning the butter adds a nutty, complex depth that takes the chewy bar beyond a simple blondie.
  • Sticky, Homemade Caramel. The easy four-ingredient caramel glaze is poured over the cool bars for a stunning, decadent finish.
  • Double the Pecans. We use Miller Pecan Co. Pecans in the bar for chew and on top for crunch and presentation.
  • Crowd-Pleaser. These bars travel well, cut easily, and are the perfect addition to any potluck or holiday gathering.

Ingredients For the Bars

Unsalted Butter. The foundation of the bar. It must be unsalted so you can control the browning and the final salt level.

Dark Brown Sugar. This adds moisture and a rich, molasses flavor that complements the pecans perfectly.

Egg & Vanilla Extract. These bind the ingredients and add essential flavor.

All-Purpose Flour, Baking Powder, and Salt. The dry ingredients that give the bar its perfect, chewy structure.

Miller Pecan Co. Pecans. The star of the show. Using local, high-quality pecans ensures a fresh, buttery flavor that can’t be beaten.

Ingredients For the Caramel Glaze and Topping

Butter, Brown Sugar, & Heavy Cream. The simple trio that creates a rich, smooth caramel glaze.

Miller Pecan Co. Pecans. Reserved for the topping, providing that crucial final crunch.

This Recipe’s Must-Haves

  • A saucepan is essential for both browning the butter and making the caramel glaze.
  • An 8-inch baking pan is the perfect size to get the right thickness for these bars.
  • Parchment paper is a must for easy cleanup and clean removal of the entire slab for slicing.
  • A small whisk and a wooden spoon or spatula for mixing the ingredients.
  • An offset spatula for spreading the warm caramel glaze evenly over the cooled bars.

How to Make Brown Butter Pecan Bars

  1. Preheat and Prep. Preheat your oven to 350°F. Line an 8-inch baking pan with parchment paper, leaving an overhang on the sides, or spray with cooking spray.
  2. Brown the Butter. Melt the 1 ¼ sticks of butter in a saucepan over medium heat. Keep cooking and swirling until the butter stops foaming and the milk solids turn a golden brown color and smell nutty (about 5-7 minutes). Remove immediately from heat.
  3. Mix the Base. Stir the packed brown sugar into the warm brown butter until smooth. Whisk in the egg and vanilla extract until fully combined.
  4. Add Dry Ingredients & Pecans. In a separate bowl, whisk together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture until just combined. Fold in the toasted and chopped pecans.
  5. Bake. Spread the batter evenly into your prepared pan. Bake for 20-25 minutes, or until the top is set and a wooden pick inserted in the center comes out with just a few moist crumbs. Let the bars cool completely.
  6. Make the Glaze. While the bars cool, combine the 3 tablespoons of butter, ⅓ cup brown sugar, heavy cream, salt, and vanilla in a clean saucepan. Cook over medium heat, stirring constantly, until the mixture begins to bubble, the color deepens, and it thickens slightly (about 3-5 minutes).
  7. Glaze and Top. Immediately pour the warm caramel glaze over the cooled pecan squares, using an offset spatula to ensure the entire top is covered. While the glaze is still warm and sticky, top with the reserved ½ cup of toasted pecans.
  8. Slice and Serve. Allow the glaze to set for about 30 minutes before slicing into squares.

Pro Tips for Browned Butter Pecan Bars

  • Toast Your Pecans. Toasting the pecans before adding them to the batter and topping is a non-negotiable. Toasting heightens the flavor of the nuts and gives them a better crunch. Do this in a dry skillet over medium heat for a few minutes until they smell fragrant.
  • Cool Completely. The bar must be cool before you pour on the glaze. If the bar is warm, the caramel will seep into the cookie instead of sitting on top.
  • Keep an Eye on the Caramel. The caramel glaze comes together quickly. Once it boils and the color deepens (it should look slightly thicker than syrup), remove it from the heat immediately.

Variations

  • Make it salted. Add a generous sprinkle of flaky sea salt over the caramel glaze before it sets for a delicious salted caramel effect.
  • Add chocolate. Fold in a handful of chocolate chips or chopped dark chocolate with the pecans.
  • No-glaze option. If you’re short on time, you can skip the glaze entirely, and simply sprinkle the toasted pecans on top of the bars during the last five minutes of baking.

FAQs

  • Can I make the caramel glaze ahead of time? Yes, you can. Store it in an airtight container in the refrigerator and reheat gently in the microwave or on the stovetop until pourable.
  • Why did my bars turn out dry? You likely overmixed the flour into the batter, or you baked them for too long. Check for that few moist crumbs sign, not a clean toothpick.
  • Can I use a larger pan? Yes, but the bars will be thinner, and the bake time will be shorter (around 15-20 minutes).

What to Serve With Brown Butter Pecan Bars

These bars are intensely decadent on their own, but they are absolutely amazing when paired with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair well with a hot cup of black coffee or a smooth, dark stout.

How to Store

Store leftover bars in an airtight container at room temperature for up to 5 days. They will stay fresh for up to a week in the refrigerator.

  • Author: Natasha

Ingredients

  • 1 1/4 sticks unsalted butter
  • 1 cup dark brown sugar, packed
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1 cup plus 1 tablespoon all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Miller Pecan Co. Pecans, toasted and chopped

For the caramel glaze and topping:

  • 3 tablespoons butter
  • 1/3 cup brown sugar
  • 2 tablespoons heavy cream
  • Pinch of salt
  • 1/8 teaspoon vanilla
  • 1/2 cup Miller Pecan Co. Pecans, toasted and chopped

Preheat oven to 350 degrees. Line an 8-inch baking pan with parchment or spray with cooking spray.

Melt butter in a saucepan over medium heat until golden brown and nutty, 5-7 minutes. Remove from heat. Stir in brown sugar until smooth. Whisk in egg and vanilla.

In a small bowl, whisk together flour, baking powder and salt. Stir into the butter mixture until just combined. Fold in pecans.

Spread batter into pan. Bake 20-25 minutes or until top is set and a wooden pick inserted in the center comes out with just a few moist crumbs. Allow to cool completely.

Meanwhile, make the caramel glaze. Combine butter, brown sugar, heavy cream, salt, and vanilla in a sauce pan and cook until color deepens and the mixture begins to thicken. Immediately pour over cooled pecan squares, using an offset spatula to cover any missed spots. While still warm, top with pecans. Slice to serve.

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Chocolate-Dipped Classic Shortbread

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Chocolate-Dipped Classic Shortbread

Rich, buttery shortbread cookies become something special when dipped in velvety Bedre chocolate. Dress them up with seasonal toppings like crushed peppermint for the holidays or pecans and coconut for an anytime treat, and finish with a drizzle of Bedré white chocolate for an elegant touch.

  • Author: Natasha

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 teaspoon salt
  • 2 1/4 cup all-purpose flour
  • 1 (16-ounce) bag Bedre Melting Chocolate (dark or milk chocolate wafers)

Toppings ideas:

Blend butter and sugar in a large bowl with an electric mixer, mixing until light and fluffy, about 3 minutes on medium speed. Add egg, mixing until incorporated.

Add salt then flour, about 1/2 cup at a time, just until blended and dough holds together. To keep shortbread crisp on the outside and soft on the inside, don’t overmix.

Press dough into an 11-by-7-inch baking dish. Let rest in the refrigerator for 30 minutes.

Preheat oven to 325 degrees F. Place shortbread in the oven and bake for 30-40 minutes or until edges become just lightly golden. Let cool. Slice into about 16 rectangular pieces.

Once the shortbread has cooled completely, begin dipping in the chocolate. Melt Bedré chocolate according to package directions. Dip each shortbread cookie halfway in chocolate and then sprinkle with your favorite toppings, such as chopped peppermint, chopped pecans, chopped pistachios, mini chocolate chips, coconut flakes, sprinkles or Bedré Dark Chocolate Premium Sauce.

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Old-Fashioned Banana Cream Pudding

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Old-Fashioned Banana Cream Pudding

Description: No need to share! Everyone gets their own portion of creamy banana pudding with layers of custard, bananas, vanilla wafers and fresh whipped cream. Banana yogurt from Amelia Creamery rounds out the sweet banana flavor.

 

 

 

 

 

 

 

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MIO Products in Old-Fashioned Banana Cream Pudding

Shawnee Mills All-Purpose Flour – Shawnee Mills provides hearty grains expertly milled into the finest flour. Shawnee Mills prioritizes the consumer first by meeting various cooking and baking needs. This Oklahoma flour will make you appreciate the Heartland even more.

Hiland Whole Milk | Half and Half | Heavy Whipping Cream – Hiland provides Oklahoma and surrounding areas with the highest quality and locally sourced dairy products. Hiland dairy products take a delicious and creamy dessert to the next level.

Equally Yolked Eggs – Equally Yolked Eggs prioritizes animal welfare and quality. Each egg is produced by healthy hens eating an organic diet. Their pasture-raised hens have 108 square feet per bird, so they have room to explore and grow at their own pace. Equally Yolked focuses on reducing their environmental impact in part with biodegradable cartons. These Oklahoma eggs are fresh and perfect for our Banana Cream Pudding.

Amelia Creamery Banana Yogurt – Amelia Creamery produces artisanal French yogurt full of natural ingredients and a proprietary blend of probiotics. No preservatives, fillers, or artificial ingredients – this artfully crafted yogurt is full of flavor and makes an excellent base for this Banana Cream Pudding.

Savor Spice Pure Madagascar Vanilla Extract – Savory Spice Shop is on a mission to make the many wonderful spices of the world accessible to all. This pure Madagascar vanilla is a culinary dream and a decadent inclusion to this pudding.

 

  • Author: Krush Digital

Ingredients

Ingredients:

1/3 cup Shawnee Mills All-Purpose Flour

1 cup sugar

½ teaspoon salt

4 cups Hiland Whole Milk

¾ cup Hiland Half and Half

4 Equally Yolked egg yolks

1 container Amelia Creamery Banana Yogurt

1 tablespoon Savory Spice Pure Madagascar Vanilla Extract

2 cups Hiland Heavy Whipping Cream

2 tablespoons granulated sugar

6 medium ripe bananas, sliced

Around 60 vanilla wafers

1 tablespoon powdered sugar

Directions:

  1. Combine the flour, sugar and salt in a large saucepan. Turn the heat to medium, and add the milk, half and half and egg yolks, stirring constantly until thickened. Remove from heat and add the vanilla. Let the custard cool before folding in the yogurt. To prevent a skin from forming on the top of the custard, place a piece of plastic wrap directly on top of the custard until completely cooled.
  2. Whip cream and sugar until thickened. Keep whipped cream in refrigerator until pudding is cold.
  3. In individual Mason jars, layer pudding, sliced bananas, vanilla wafers and whipped cream. Repeat with another layer, then top with a slice of banana and a vanilla wafer. Dust with powdered sugar.

Note: This should make 8 jars, depending on the size. You can alternately make this in a 9-by-13-inch baking dish or large trifle dish.

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Fruit Fried Pies

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Fruit Fried Pies

Description: My, oh my, there’s nothing like a flaky, sweet fried pie. Made from scratch with no shortcuts, these pies feature fresh fruit fillings with some of our favorite MIO jams and jellies.

 

 

 

 

 

 

 

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Ingredients

Ingredients:

Crust:

5 cups Shawnee Mills All-Purpose Flour

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons sugar

1 cup vegetable shortening

1 ½ cups Braum’s Heavy Cream

2 Hansen’s Eggs (1 for dough and 1 for egg wash)

1 ½ quarts frying oil

Directions:

  1. In a large bowl, combine flour, salt, baking powder and sugar. Cut in shortening with two forks or a pastry cutter, blending well.
  2. In a small bowl combine the cream and egg, whisking thoroughly, then and add to the dry ingredients. Combine and mix just enough that the dough comes together.
  3. Roll out dough until thin, and cut into 5- to 6-inch saucer-sized circles. (Reroll the scraps to make new ones.)
  4. Prepare egg wash by whisking together 2 tablespoons water and 1 egg.
  5. Fill one half of the circle with filling, leaving enough room to seal the edges. Brush egg wash on the outer edge of the filled side of the pie. Fold crust over to make a half-moon shape, flattening the edges using the tines of a fork. Use the fork to then pierce the center of the pie to allow air to escape.
  6. Preheat oil to 350 degrees. Test oil by placing a small piece of scrap dough. The dough should rise to the top and bubbles should form around it. 

Notes

Peach Filling

2 cups fresh peaches

1 teaspoon Braum’s Salted Butter

1 tablespoon water

½ cup Garden Club Peach Preserves

  1. Add fruit, butter and water to saucepan. Cover tightly, and heat on low for 20 minutes.

Remove lid occasionally to stir. Allow the fruit mixture to simmer down until thickened to a pie

filling consistency. Stir in peach preserves, remove from heat and cool well before using as

filling.

 

Blackberry Filling

2 cups fresh blackberries

2 tablespoons water

½ cup Alberto’s Blackberry Jelly

1 tablespoon Braum’s Salted Butter

2 teaspoons cornstarch

  1. Add fruit and 1 tablespoon water to saucepan. Cover tightly, and heat on low for 20 minutes.

Remove lid occasionally to stir. Allow the fruit mixture to simmer down until thickened to a pie

filling consistency. Add blackberry jelly, stirring to combine. In a small bowl, combine 1

tablespoon water and cornstarch to make a slurry. Add to blackberry mixture, stirring to thicken.

Set aside to cool before using as filling.

 

Apple Filling

2 cups peeled and chopped apples

1 tablespoon Braum’s Salted Butter

¼ cup Cheatwood’s Honey

  1. Add fruit, butter and water to saucepan. Cover tightly, and heat on low for 20 minutes.

Remove lid occasionally to stir. Allow the fruit mixture to simmer down until thickened to a pie

filling consistency. Stir in honey, remove from heat and cool well before using as filling.

 

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DIY Pound Cake Bar

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DIY Pound Cake Bar

Tart, buttery pound cake becomes the perfect canvas for everyone’s dream dessert in this DIY bar setup. Layer on toppings, sprinkles, and drizzles, all made right here in Oklahoma. Perfect for a champagne brunch, kids’ party, or a just-because Tuesday night.

MIO Products in our DIY Pound Cake Bar

Braum’s Unsalted Butter, Whole Milk, Caramel Sauce, and Heavy Whipping Cream — Braum’s, a family-owned business since 1968, prides itself on freshness. Their milk goes from farm to store in just 24-36 hours, and all stores are within a 300-mile radius of the Tuttle farm to ensure quality. Each Braum’s location offers an old-fashioned soda fountain, a grill serving breakfast, lunch, and dinner, and a Fresh Market brimming with dairy products, meats, produce, and more. 

Shawnee Milling Company All-Purpose Flour — What began as a humble log cabin in 1895, soon flourished into Shawnee Mills, a family-owned company that continues to thrive today. Now helmed by the third and fourth generations of Fords, Shawnee Mills carries on J. Lloyd’s tradition of providing quality flour, cornmeal, and baking mixes.

Savory Spice Shop Vanilla Bean Sugar and Pure Madagascar Vanilla Extract — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community. 

Hansen’s Eggs — Eggs from Hansen’s are delivered to your favorite stores and restaurants within a day of being laid, taking farm fresh to a whole new level. Hansen’s offers a range of sizes and grades, whether you’re feeding a family or an entire crew. 

Miller Pecan Co. Pecans — Miller Pecan Co. offers a full selection of Oklahoma pecans proudly produced in the state for 40 years. Oklahomans love Miller Pecan Co. for its consistently high-quality products.

Bedré Fine Chocolate Melting Chocolate Wafers — The Chickasaw Nation acquired Bedré Fine Chocolate in 2000, continuing a 40-year legacy brand by crafting bold and delicate chocolate flavors while contributing to the educational, health, and wellness programs of the Chickasaw Nation.

Rock Creek Distillery Dead Parrot Vanilla Bean Rum — Rock Creek Distillery, based in Shattuck, crafts its spirits from the grain grown right on the company-owned farm. For RCD’s Dead Parrot Vanilla Bean Rum, raw sugar cane and a hint of molasses bring an all-natural vanilla-bean flavor.

Oklahoma’s Own Ozarka Water — Ozarka offers naturally sourced and purified drinking water, with options from convenient 12-ounce bottles to 3-gallon jugs. The Drinking Water originates from a deep Oklahoma artesian well, with minerals added to achieve the crisp taste for which Ozarka has been known since 1907. 

  • Author: MIO Coalition

Ingredients

For the pound cake:
1-½ sticks Braum’s Unsalted Butter
1 C. sugar
4 Hansen’s Eggs
1 Tbsp. vanilla extract
¼ C. Braum’s Whole Milk
2 C. Shawnee Milling Company All-Purpose Flour
1 tsp. baking powder
¼ tsp. salt
2 tsp. Braum’s Unsalted Butter
2 teaspoons coarse ground sugar

For the Cake Bar toppings:
Sliced strawberries, blueberries, and bananas
Chopped Miller Pecan Co. pecans
1 C. Bedré Fine Chocolate Melting Chocolate Wafers
Braum’s Caramel Sauce
1 C. Braum’s Heavy Whipping Cream, whipped with 2 Tbsp. powdered sugar and 1 tsp. Griffin’s Vanilla
Candied lemon slices

For the Buttered Rum Glaze:
6 Tbsp. Braum’s butter
3 Tbsp. Dead Parrot Vanilla Bean Rum
3/4 C. sugar
3 Tbsp. Oklahoma’s Own Ozarka Water
1/2 C. chopped Miller Pecan Co. pecans

To make the pound cake:

Preheat oven to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick baking spray. Set aside.

Beat butter and sugar at medium speed in an electric mixer until creamy. Add eggs, one at a time, beating until combined.

Combine vanilla and milk in a small bowl; set aside. Combine flour, baking powder, and salt in a small bowl; set aside.

Take turns adding flour mixture and milk mixture to bowl, mixing after each addition.

Pour into loaf pan and bake for 1 hour or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes before removing from the pan to cool completely.

Once the cake is out of the pan, brush with melted butter and sprinkle with sugar. Slice or cube. 

For the Buttered Rum Glaze:

Combine butter, rum, sugar, and water in a small saucepan. Bring to a boil, keep at a boil for 3 minutes, stirring constantly. Remove from heat, stir in pecans.

To serve:

Arrange toppings, the sliced or cubed pound cake, and the Buttered Rum Glaze in dishes and bowls, with plenty of spoons or tongs. Encourage everyone to top their pound cake as desired. Enjoy!

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Big and Buttery Chocolate Chip Cookies

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Big and Buttery Chocolate Chip Cookies

Description: Look no further. This is now your go-to chocolate chip cookie for the best, big, bakery-style cookie. Serve with a glass of Hiland milk, and enjoy one of life’s little pleasures.

 

MIO Products in our Big & Buttery Chocolate Chip Cookies

Shawnee Milling Company All-Purpose Flour — What began as a humble log cabin in 1895, soon flourished into Shawnee Mills, a family-owned company that continues to thrive today. Now helmed by the third and fourth generations of Fords, Shawnee Mills carries on J. Lloyd’s tradition of providing quality flour, cornmeal, and baking mixes.

Hiland Dairy Unsalted Butter — Hiland Dairy is a leading farmer-owned dairy with facilities right here in Oklahoma. Hiland’s milk comes from its farmer-owners just miles from their processing plants, where it goes from the farm to store shelves within just 48 hours.

Equally Yolked Eggs — At Equally Yolked, animal welfare and quality are the top priorities. That’s why their pasture-raised hens are raised on a natural, organic, GMO-free diet. Equally Yoked is focused on reducing environmental impact, right down to the biodegradable carton.

Savory Spice Shop Pure Madagascar Vanilla Extract — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community. 

Bedré Fine Chocolate Solid Chocolate Bars — The Chickasaw Nation acquired Bedré Fine Chocolate in 2000, continuing a 40-year legacy brand by crafting bold and delicate chocolate flavors while contributing to the educational, health, and wellness programs of the Chickasaw Nation. 

Miller Pecan Co. Pecans — Miller Pecan Co. offers a full selection of Oklahoma pecans proudly produced in the state for 40 years. Oklahomans love Miller Pecan Co. for its consistently high-quality products.

  • Author: Krush Digital

Ingredients

Ingredients

3 cups Shawnee Mills All-Purpose Flour

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

2 sticks Hiland Unsalted Butter

1 cup granulated sugar

1 cup packed brown sugar

2 Equally Yolked Eggs

2 teaspoons Savory Spice Pure Madagascar Vanilla Extract

2 Bedre Solid Dark Chocolate Bars, chopped

1 Bedre Solid Milk Chocolate Bar, chopped

1 cup chopped Miller Pecan Co. Pecans

Directions

  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
  2. In a medium bowl, combine flour, soda, powder and salt.
  3. Cream together butter and sugars until very light, 3-5 minutes on medium speed, scraping down the bowl as needed. Add eggs, one at a time, mixing until well combined. Add vanilla.
  4. On low speed, at the flour mixture a little at a time, stirring just until combined, being sure to not overmix. Stir in chopped chocolate and pecans.
  5. Use a large cookie scoop to make cookie dough balls. Place on cookie sheet. Bake for 8-10 minutes or until cookies are just beginning to turn brown. Do not overbake. Let cookies sit on cookie sheet before removing to a cooling rack.

 

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Homemade Glazed Donuts

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Homemade Glazed Donuts

Homemade Glazed Donuts

Remember the thrill of biting into a warm, sugary donut? These airy donuts, bathed in a sweet-and-sticky glaze, are perfect for that cozy weekend breakfast that takes you back—a delicious celebration of the simple stuff.  We suggest making the dough the night before since it needs to chill at least 3 hours.

MIO Products in our Homemade Glazed Donuts

Hiland Dairy Whole Milk and Unsalted Butter — Hiland Dairy is a leading farmer-owned dairy with facilities right here in Oklahoma. Hiland’s milk comes from its farmer-owners just miles from their processing plants, where it goes from the farm to store shelves within just 48 hours.

Shawnee Milling Company All-Purpose Flour — What began as a humble log cabin in 1895, soon flourished into Shawnee Mills, a family-owned company that continues to thrive today. Now helmed by the third and fourth generations of Fords, Shawnee Mills carries on J. Lloyd’s tradition of providing quality flour, cornmeal, and baking mixes.

Savory Spice Shop Vanilla Extract — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community.

  • Author: Krush Digital

Ingredients

Ingredients

2 packages active dry yeast

1 cup Hiland Dairy Whole Milk, heated to 110 degrees

1/3 cup vegetable shortening

1/4 cup Hiland Dairy Unsalted Butter

1/3 cup granulated sugar

1 teaspoon salt

4 cups Shawnee Milling Company All-Purpose Flour

Oil, for frying

For Glaze:

2 cups confectioners’ sugar

1/4 Hiland Dairy Whole Milk

1/2 teaspoon Savory Spice Shop Vanilla Extract

Directions

 

2 cups confectioners’ sugar

1/4 Hiland Dairy Whole Milk

1/2 teaspoon Savory Spice Shop Vanilla Extract

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S’mores Pizza

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S’mores Pizza

It’s all the fun and deliciousness of s’mores without the mess! We love using the Stone Sisters spelt crust for the base of these s’mores.

  • Author: Krush Digital

Ingredients

1 Stone Sisters 10-inch Organic Sprouted Spelt Crust

2 teaspoons Hiland Heavy Whipping Cream

Sprinkle of sugar

Sprinkle of cinnamon

1 bottle Bedre Dark Chocolate Premium Sauce or 1 cup chopped Bedre chocolate, melted

3 graham crackers, crushed

2 cups mini marshmallows

  1. Preheat oven to 375 degrees. Brush whipping cream on crust. Sprinkle with sugar and cinnamon. Bake crust 3-5 minutes until it’s slightly crispy. Set aside to cool.
  2. Sprinkle with half the crushed graham crackers. Top with marshmallows. Bake 5 minutes or until marshmallows are golden brown and gooey. 
  3. Drizzle baked s’mores pizza with melted chocolate, and sprinkle with reserved crushed graham crackers. Cut into slices, and serve.

 

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Crazy Milkshakes

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Crazy Milkshakes

Milkshakes should be fun – get creative with your favorite toppings. Peanut butter, caramel, chocolate sauce, toffee, whipped cream, cherries – the sky’s the limit! Top it with a straw – and a spoon!

  • Author: Krush Digital

Ingredients

4 scoops Braum’s Homestyle Vanilla Ice Cream

¼ to ½ cup Braum’s Whole Milk

2 tablespoons Rainbow Nut Butter (Chocolate Caramel Pretzel Peanut Butter Treat or Brownie Peanut Butter Treat Chocolate Chips and Syrup would both be good!)

2 tablespoons Bedre Dark Chocolate Sauce

2 tablespoons Braum’s Caramel Sauce

Braum’s Whipped Cream (aerosol can or fresh whipped)

Goodytwos Toffee Company toffee square, chopped

1 cup Goodytwos Toffee Company Goddy-2zles, chopped 

1 container vanilla frosting

Maraschino cherries

  1. Combine ice cream, milk and Rainbow Nut Butter in a blender. Add more milk to get the right consistency.
  2. Drizzle sauces inside glass mason jar or milkshake glass. Pour milkshake into glass. Spread layer of frosting around the top 2 inches of glass. Top with whipped cream, chopped Goodytwos toffee, Goody-2zles and additional drizzles of chocolate and caramel. Top with maraschino cherry.

 

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Okie Kola Soda Cake

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Okie Kola Soda Cake

This nostalgic Southern soda cake is a favorite. Mr. Twister, made by Okola-homa Soda Co., is the perfect soda for this sweet and chocolatey cake.

  • Author: MIO Coalition

Ingredients

2 cups Shawnee Mills All-Purpose Flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 – 12oz can Okolahoma Mr. Twister Soda
1 cup Braum’s Butter, cubed
1/4 cup baking cocoa
2 Equally Yolked eggs, room temperature
1/2 cup Braum’s Buttermilk
1 teaspoon Griffin’s Vanilla

For the glaze: 
1 – 12oz can Okolahoma Mr. Twister Soda
1/2 cup Braum’s Butter, cubed
1/4 cup baking cocoa
4 cups confectioners’ sugar, sifted

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.

Whisk together flour, sugar, baking soda and salt in a large bowl.

Combine soda, butter and cocoa in a small saucepan, bringing to a boil while stirring. As soon as mixture comes to a boil, remove from heat, and add to flour mixture, stirring to combine.

In a small bowl, whisk eggs, buttermilk and vanilla until blended. Add to flour mixture, whisking constantly.

Pour mixture into pan, baking 25-30 minutes or until a toothpick inserted in center comes out clean.

About 15 minutes before cake is done, prepare glaze. To make glaze, bring soda to a boil in a small saucepan, then simmer 10-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted, then remove from heat. Add confectioners’ sugar; stirring until smooth. Pour immediately over hot cake.

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