FOR IMMEDIATE RELEASE
SATURDAY, OCT. 17, 2009
| CONTACT: | Lisa Prince, cooking contest coordinator N.C. State Fair (919) 906-0067 |
Krispy Peanut Bars take first place in KARO Kids Cookie Contest
at the N.C. State Fair
RALEIGH – Kathryn Jackson of Benson won $100 for making the best tasting kids cookie in the KARO Kids Cookie Contest at the N.C. State Fair for her Krispy Peanut Bars.
Donna Barefoot of Benson took second place and $50 for Crunchy Happy Chocolate Dunkers, and Gail Fuller of Raleigh took third place and $25 for Surprise Pizza. Bethany Brown, 11, of Holly Springs won $75 for the best no-bake cookie recipe.
Contest rules called for the baked cookies to have 10 ingredients or fewer and the no-bake cookies to have 6 ingredients or fewer. The recipes were judged on taste, ease of preparation and creativeness.
The winning recipe follows:
Krispy Peanut Bars
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1 ½ cups self-rising flour
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¼ cup firmly packed brown sugar
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¼ cup margarine, softened
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2 egg yolks, beaten
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3 cups miniature marshmallows
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10 ounces peanut butter chips
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2/3 cup light KARO syrup
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¼ cup margarine
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2 cups lightly salted peanuts
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1 cup Rice Krispies
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, margarine and eggs. Beat with a mixer on low speed until crumbly. Press into a foil lined 13x9x2-inch baking pan. Bake in preheated oven 12-15 minutes. Remove from oven, sprinkle with marshmallows. Return to oven for 1-2 minutes, remove from oven and let cool. In a large saucepan, stir together peanut butter chips, Karo syrup and margarine. Stir over low heat until chips are melted. Remove from heat. Stir in Rice Krispies and peanuts. Spread over marshmallows. Cover and refrigerate until firm. Cut into bars. Makes 24.
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Second Place: Crunchy Happy Chocolate Dunkers
Donna Barefoot of Benson
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1 6oz. package white chocolate semisweet morsels
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2/3 cups shortening
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½ cup sugar plus 2 Tbsp.
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1 egg
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¼ cup light Karo corn syrup
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1 ¾ cups all-purpose flour
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2 teaspoons baking soda
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¼ teaspoon salt
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1 tsp. ground cinnamon
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Melted chocolate coating
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Candy sprinkles
Melt white chocolate morsels in microwave. Cream the shortening, ½ cup sugar, eggs and syrup together. Mix dry ingredients and add to creamed mixture until well blended. Shape dough in balls (3 Tbsp) and roll in 2 Tbsp. of sugar. Place Popsicle sticks in the bottom of dough and flatten into a circle. Bake at 350 degrees for 15 minutes. Let cool. Coat the cookie with chocolate coating and candy sprinkles. Cookie will be crunchy. Eat by dunking in coffee or cocoa.
Third Place: Surprise Pizza
Gail Fuller of Raleigh
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2 cups flour
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¾ cup butter
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½ cup LIGHT KARO CORN SYRUP
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½ tsp. vanilla
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½ cup strawberry jam
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Gumdrops
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Small red candies (like red hots)
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Shredded coconut
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White chocolate (melted)
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Fruit roll-ups
- Beat butter until creamy in a medium bowl with mixer at medium speed.
- Gradually beat in LIGHT KARO SYRUP and vanilla until well blended.
- Stir in flour. Cover dough and refrigerate 2 hours.
- Preheat oven to 350 degrees.
- Pat dough onto a greased pizza pan making the edges a little thicker.
- Bake for 15-20 minutes or until golden brown. Cool on pan on wire rack.
- Spread strawberry jam to within 1 inch of edges of pizza dough cookie to resemble tomato sauce.
- Roll white gumdrops until thin. Slice 1/8 inch wide. Connect ends to resemble onion rings.
- Cut green and black gumdrops in slices and make hole in center to resemble sliced olives; place small red candy in center of green olives to resemble pimento.
- Shake shredded coconut in jar with orange food coloring until it resembles shredded cheddar cheese.
- Cut fruit roll-ups with a 2 inch round cookie cutter to resemble pepperoni slices.
- Place olives, cheddar cheese and pepperoni slices evenly over pizza cookie.
- Drizzle melted white chocolate over all to resemble mozzarella cheese.
- Cut into wedges and serve in a pizza box.
Serves 6-8
Best No Bake: Peanut Butter Cup Cookies
Bethany Brown of Holly Springs
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1-cup sugar
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1-cup light Karo corn syrup
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1 ¼ cup creamy peanut butter
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¼ cup Reeses peanut butter morsels
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¼ cup milk chocolate chips
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6 cups cheerios
In a small saucepan combine sugar and Karo syrup. Heat on medium-high until sugar dissolves and mixture begins to boil. Immediately remove from heat, stir in peanut butter until mixture is creamy. Add morsels and milk chocolate chips. Stir lightly until swirled. Add the mixture to cheerios and stir until combined and cheerios are coated. Drop onto wax paper (approximately 1 Tbsp.) and allow to cool.
