Yield 1 drink, plus additional honey syrup Number Of Ingredients 6 Steps:
Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes 1/2 cup, and will keep, covered, at room temperature, for up to 1 week.) Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and 3/4 ounce honey syrup; shake until chilled, about 15 seconds. Strain into a rocks glass filled with one large ice cube. No garnish.
Time 1h50m Yield 24 Number Of Ingredients 7 Steps:
Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; stir together cereal and nuts in bowl. Spray medium microwavable bowl with cooking spray; add butter, caramel sauce, salt and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute. Pour hot marshmallow mixture over cereal and nuts; stir until cereal is well coated. Press firmly in pan. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 90 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars. Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.
More about “gold bars recipes”
Time 30m Yield 1 dozen. Number Of Ingredients 4 Steps:
Preheat oven to 350°. In a bowl, combine crumbs, chocolate chips and pecans. Stir in milk until blended (batter will be stiff). Spread into a greased 8-in. square baking pan. , Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
