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1 egg, beaten 1 c. chopped nuts 1 c. graham cracker crumbs 1 c. coconut Icing Layer whole graham crackers in 9 x 13 inch pan. In saucepan combine melted butter, sugar, evaporated milk and beaten egg. Cook until thick. Remove from heat and add chopped nuts, graham cracker crumbs and coconut. Spread mixture over graham crackers in pan.

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Get full Henry's Jerome Bars Recipe ingredients, how-to directions, calories and nutrition review. Rate this Henry's Jerome Bars recipe with 1 (14 1/2 oz) box graham crackers, 1 1/4 cups butter, 1 cup sugar, 1 egg, 1/2 cup evaporated milk, 1 cup pecans, chopped, 1 cup coconut, flaked, 2 cups confectioners' sugar, 1/2 cup butter, softened, 3 tbsp evaporated milk, 1 tsp vanilla

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Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and oil. Press two-thirds of the mixture into a greased 13x9-in. baking pan. Set remaining cake mixture aside. In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, until chips and butter are melted; stir until smooth. Pour over crust.

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1 cup sugar 1 egg 1⁄2 cup evaporated milk 1 cup pecans, chopped 1 cup coconut, flaked Icing 2 cups confectioners' sugar 1⁄2 cup butter, softened 3 tablespoons evaporated milk 1 teaspoon vanilla Line a 9x13 pan with whole graham crackers.

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Preheat the oven to 350 degrees F. Grease a 9×13'' baking dish or line with parchment paper. In a medium bowl combine the flour, graham cracker crumbs, baking powder and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well combined.

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JORDAN'S JEROME BARS 1/2 cups evaporated milk 1 1/2 sticks butter 1 cup sugar 1 egg 1 cup chopped pecans 1 cup graham cracker crumbs 1 cup coconut 1 box graham crackers Icing: 1 stick butter 2 cups powdered sugar 2 or 3 tbsp. evaporated milk 1 tsp. vanilla

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Line an 8x8 baking pan with parchment paper. In a large bowl, stir together the peanut butter, honey, vanilla, and salt, until smooth. Add the oats, chocolate chips and the pepitas (or nuts). The mixture might seem dry at first, but keep stirring and it'll come together. Stir to combine and press firmly into the pan.

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JEROME BARS 1 1/2 sticks butter 1 c. sugar 1/2 c. evaporated milk 1 egg 1 c. coconut 1 c. graham cracker crumbs 1/2 c. pecans Line a 9 x 13 inch pan with graham crackers. For the filling, melt 1 1/2 sticks butter and add sugar, evaporated milk, and egg. Mix and cook over low heat until thick, stirring constantly.

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Steps: 1. BARS: Bring to a boil the butter, sugar, evaporated milk & egg. Remove from heat & add the coconut, nuts and 1 cup of graham cracker crumbs.

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Jerome bars with butter cream frosting from Bless Your Heart: Saving the World One Covered Dish at a Time (page 226) by Amy Lyles Wilson and Patsy Caldwell.. If the recipe is available online.

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If this happens, a 20 second microwave will do the trick! Mix glue - Put the peanut butter and honey in a saucepan over low heat and mix to combine. Use a rubber spatula and cook, stirring almost constantly, for 5 minutes to thicken. Scrape the base of the saucepan, getting in around the edges.

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1 egg 1⁄2 cup evaporated milk 1 cup chopped nuts 1 cup coconut 1 cup graham cracker crumbs Icing 2 cups powdered sugar 1⁄4 cup butter, melted 3 tablespoons milk 1 teaspoon vanilla directions Line 9x13 inch pan with whole graham crackers. Melt butter in saucepan. Add sugar. Beat eggs and evaporated milk.

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These bars couldn't possibly be easier! Just follow these simple steps: Preheat the oven to 350°F (176°C) or 325°F (162°C) if using a glass baking dish. Grease and line a 13×9-inch baking pan with cooking spray and parchment paper. Mix the base. In a medium bowl, combine the melted butter with crushed graham crackers.

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Step 1 Place ice cream in a blender and add shots of Bourbon. Blend for several seconds until smooth. Serve in a tin mug. Courtesy of the Jerome Hotel. The J-Bar's celebrated drink - the now.

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Toss well to combine. Turn the granola bar mixture out into a foil-lined baking dish. Using a rubber spatula, spread and pat the mixture into an even layer. Bake until lightly golden, 20 to 23 minutes. Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer bars to cutting board.

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Preheat oven to 350 degrees F and prepare a 8x8 inch square baking pan with parchment paper. In a mixing bowl with paddle attachment, cream together the butter, light brown sugar and vanilla extract until fully combined. On low speed, slowly add the flour and salt to the butter mixture until it becomes a crumbly texture.