Mark Ballard

August 6, 2007: Creating tasty caramel sticks

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1 c. brown sugar

1 c. plain flour

1 tsp. baking powder

1 tsp. vanilla

1 c. nuts

1 stick butter

1 egg

1/4 tsp. salt

confectioners sugar

Melt butter and stir in remainder of ingredients except confectioners sugar. Bake at 350E for 30 minutes in a 9x13-inch pan. Allow to cool and cut into squares. Place in bag with confectioners sugar and shake gently to coat.


6 eggs

3 c. sugar

1 c. corn oil

2 c. all-purpose flour

1 c. cocoa

1 tsp. salt

1/2 c. chopped nuts

2 tsp. vanilla

Preheat oven to 350 degrees. Beat eggs. Add sugar and oil and beat again. Sift flour with cocoa and salt; add to egg mixture. Add nuts and vanilla. Pour batter into a 13 x 9 x 2-inch pan and bake for 30 minutes. Leave in pan and frost. Cut into squares while still warm.


1 box confectioners sugar

4 heaping T. cocoa

1/8 c. evaporated milk

1 stick butter, melted

2 tsp. vanilla

Combine sugar and cocoa until well mixed. Stir in milk and butter until creamy. Add vanilla and mix well before frosting the brownies.