St. Patricks Day

St. Patrick’s crafts and food.

Rainbow Rolo Pot of Gold

~ lindy

Rainbow Rolo Pot of Gold

Makes 18

Supplies:

*18 Rolos

*18 square Snap/Waffle Pretzels, Snyder’s

*1 (2 ounce package) Airoheads Xtremes Rainbow Berry sweetly Sour Candy, cut each strip into 3 equal pieces

*1/8 to 1/4 cup Chocolate Melting Wafers or Chocolate Chips, Melted in the microwave for (2) 20 second increments or until melted, stirring between increments

*Gold Coin Confetti Sprinkles, Wilton

Instructions:

Preheated oven 240*F

On a quarter baking sheet place 9 pretzels. Then place one unwrapped Rolo to the corner of each of the pretzels. Melt slightly, in the oven for 3 to 4 minutes or until chocolate on the Rolos get soft.

Remove the pan from the oven and add Rainbow candy pieces. Dip each piece individually on both ends into the melted chocolate, making one rainbow rolo pot of gold at a time. (The melted chocolate acts as the glue to attach the rainbow candy to the rolo and pretzel.)

Place one end of the dipped rainbow candy to the top side of the rolo that has the most pretzel showing and hold for a few seconds and bend under slightly the opposite side/end of the rainbow candy to attach to the pretzel making the rainbow. This is a little tricky. If the rolo is to soft wait a minute or so until it attaches without smashing the rolo.

Add Gold Sprinkles to the top of the Rolo and repeat for each rainbow Rolo Pot of Gold.

Repeat again, making 9 more. You could make them all at once but I thought it was easier to make 2 batches of 9.

Let finished rainbow rolo pots of gold set about 30 minutes. Enjoy!

Enjoy!

Lindy

Key Lime Pie Bars

~ lindy

Kiwi Lime Pie Bars

*
*9 X 13 Pan

*Cooking Spray

*6 Kiwis, peeled sliced and halved

*1 and 1/2 cups Macadamia nuts, 1 cup for crust, 1/2 cup for topping (I used Mauna Loa Macadamia Baking Pieces, 6 ounce)

*2 Containers 8 ounce Cool Whip Topping

*

Macadamia Nut Crust

*
*2 cups Flour

*1/4 cup Sugar

*3/4 cup Butter, melted

*1 cup roughly chopped Macadamia Nuts, chopped finely

*
Mix together in bowl the flour, sugar, butter and nuts until combined and press into the bottom of cooking sprayed baking pan.

*
Bake in a 350*F. oven for 5-6 minutes. Crust will not be completely baked.

Lime Filling Layer

*
*1 cup Freshly Squeezed Lime Juice, 6-7 Limes

*2 tablespoons Lime Zest

*6 Egg Yolks

*2 cans 14 ounce Sweetened Condensed Milk

*4 drops Green Food Coloring

*
Beat together the lime juice, lime zest, egg yolks, sweetened Condensed Milk and food coloring until thick and creamy.
Pour Lime filling layer to the top of the partially cooked crust and bake another 15-20 minutes or until the lime filling is firm or set.

*
Remove from the oven and allow to cool and refrigerate for 1 hour or until chilled.

*


Sliced Kiwi Layer

*
*6 Kiwis, peeled, sliced and halved (save some of the halved slices for the top of each individual serving, if desired)
Place halved kiwi slices on top of the chilled lime filling layer.

Cream Cheese Layer

*
*1 (8 ounce) Cream Cheese, softened

*1 (8 ounce) Cool Whip Topping, thawed

*3/4 to 1 cup Powdered Sugar, to taste

*2 teaspoons Vanilla Extract

*
Cream together in mixing bowl or beat together with a hand mixer for smooth creamy texture.

*
Place scoops of the cream cheese filling to the top of the kiwi layer and spread evenly across the kiwis.
Topping

*
*1 (8 ounce) Cool Whip Topping

*1/2 cup Chopped Macadamia Nuts

*
Spread the whip topping on top of the cream cheese layer. Use the whole container of cool whip topping if desired. Sprinkle on the top the macadamia nuts and chill at least 2 hours before serving.

Enjoy!

Lindy