Bars & Squares

[b-man]

Butter Pecan Cream Cheese Bars


Ingredients:

Base

2 cups all-purpose flour (self rising flour not recommended)
2/3 cup firmly packed brown sugar
3/4 cup butter, softened
1 cup chopped pecans

Filling

8 ounces cream cheese, softened
1/3 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 eggs
1 (6 ounce) package (1 cup) butterscotch chips


Glaze
1 (1 ounce square) unsweetened chocolate, melted


Preheat oven to 350 degrees F.

In large bowl blend 2 cups flour, brown sugar and butter until crumbly. Stir in pecans. Press crumb mixture into 13 x 9-inch pan. Bake at 350 degrees F for 15 - 20 minutes or until light golden brown.

In small bowl, beat cream cheese, brown sugar and vanilla extract. Blend in 2 tablespoons flour and eggs. Pour filling over baked crust. Sprinkle butterscotch chips on top of filling. Bake at 350 degrees F for 15 - 20 minutes or until firm to touch. Drizzle with melted chocolate.

Makes 32 bars.

B-man

[b-man]

Ooie-Gooies


Ingredients:

1 box German chocolate cake mix
3/4 cup melted margarine
1 small can evaporated milk
1 (14 ounce) package caramels
1 cup chopped nuts
1 (6 ounce) package chocolate chips

Melt caramels with 1/3 cup evaporated milk (1/2 can).

Mix together cake mix, margarine, 1/3 cup evaporated milk and nuts. Press 1/2 of cake mixture into 9 x 13-inch pan. Bake at 350 degrees F for 6 minutes.

Sprinkle chocolate chips over crust. Pour on caramel mixture. Dab remaining dough over caramel layer. Bake at 350 degrees F for 15 - 20 minutes.

When cooled, cut into squares.

B-man

[Aline]

Fudgy Coconut Squares

1 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 cup chopped walnuts
1 can (14 ounces) sweetened condensed milk
1 cup flaked coconut

ICING:

2 cups confectioners' sugar
1/4 cup baking cocoa
5 tablespoons evaporated milk
2 tablespoons butter or margarine, melted
1/2 teaspoon vanilla extract


In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well.

Combine flour, cocoa and walnuts; add to the creamed mixture.

Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean.

Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350° for 20 minutes or until coconut is lightly browned.

Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least 1 hour before cutting.

[Aline]

Chunky Pecan Bars

1½ cups all-purpose flour
½ cup packed brown sugar
½ cup cold butter

Filling:

3 eggs
¾ cup sugar
¾ cup dark corn syrup
2 tbsp butter, melted
1 tsp vanilla extract
1¾ cups semisweet chocolate chunks
1½ cups coarsely chopped pecans


In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 10-15 minutes or until golden brown.

Meanwhile, in a large bowl, whisk eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. Bake for 20-25 minutes or until set.

Cool completely on a wire rack. Cut into bars. Store in an airtight container in refrigerator.

[Aline]

Crunchy Peanut Butter Bars

2¾ cups all-purpose flour
1¼ cups packed brown sugar
1 egg
½ cup butter or margarine, softened
½ cup shortening
1/3 cup chunky peanut butter
1 tsp vanilla extract
½ tsp salt

Topping;

1 cup semisweet chocolate chips, melted
½ cup chunky peanut butter
1½ cups crushed cornflakes


In a mixing bowl, combine first 8 ingredients and mix well (batter will be thick). Press into an ungreased 15x10x1-inch baking pan.

Bake at 350° for 15-20 minutes or until set. Cool for 5 minutes.

Meanwhile, combine chocolate chips and peanut butter in a bowl; stir in cornflakes. Carefully spread on top. Cut into bars.

[Aline]

Crispy Chocolate Squares

1 pkg (10½ oz) miniature marshmallows
1 cup peanut butter
1 cup semisweet chocolate chips
½ cup butter or margarine
2 cups crisp rice cereal
1 cup salted peanuts

Frosting:

1 cup semisweet chocolate chips
¼ cup butter or margarine
¼ cup milk
2 cups confectioners’ sugar
1 tsp vanilla extract


In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 2½ minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased
13x9x2-inch pan.

For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1½ sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture.

Cover and refrigerate for 2 hours or until firm. Cut into squares.

[Shadows]

Recipe Name: GRAND MARNIER BROWNIES
Category: CAKES
Serves: 16

4 (1 ounce) squares
unsweetened chocolate
1/2 cup butter
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
4 tables brandy-based
orange liqueur (Grand Marnier ®)
1 teaspo vanilla extract
1 teaspo orange zest
1/8 Tsp. red pepper, powder
3/4 cup all-purpose flour
1/8 teaspo salt
1/2 cup semisweet chocolate
chips

Brownies for adults and those who think they are.

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking pan.
2. Over low heat, melt chocolate and butter in a medium saucepan. Stir until smooth. Remove from heat and cool slightly.
3. In a large bowl, beat sugars and eggs until light and fluffy (about 2 minutes with electric mixer). Add melted chocolate, 3 tablespoons of the Grand Marnier, vanilla and the orange peel, mixing until well blended. Mix in the flour, salt, red pepper and chocolate chips (on low speed if using an electric mixer).
4. Pour batter into prepared pan. Smooth the top. Bake for 30-35 until sides look done and top feels firm. Inserting a toothpick 2 inches from center should come out clean; however, center will jiggle and look undercooked.
5. Remove from oven and brush top with the remaining 1 tablespoon Grand Marnier. Cover pan with foil or wax paper and cool completely. Cut into 2 inch squares. Store covered at room temperature or they may be frozen. Defrost covered at room temperature.

[Kitchen Witch]

CHERRY CHEESECAKE BARS

Makes 3 Dozen Bars

Crust
1 cup walnut pieces, divided
1 -1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup vegetable shortening
1/2 cup flake coconut

Filling
2 packages (8 ounces each) cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 can (21 ounces) cherry pie filling *

Heat oven to 350ºF. Spray 13 x 9 x 2-inch pan with cooking spray.

Chop 1/2 cup nuts coarsely. Reserve for topping. Finely chop remaining 1/2 cup nuts.

For crust , combine flour and brown sugar in medium bowl. Cut in shortening until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well; reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of pan. Bake at 350ºF for 12 to 15 minutes, or until edges are lightly browned.

For filling, combine cream cheese, granulated sugar, eggs and vanilla in the bowl of an electric mixer; beat at medium speed until well blended. Spread over hot baked crust; return to oven. Bake 15 minutes.

Carefully spread cherry pie filling over cheese layer.

Combine reserved nuts and crumbs. Sprinkle over pie filling. Return to oven; bake for 15-20 minutes more. Cool in pan on cooling rack.

Refrigerate several hours. Cut into 2 x 1-1/2-inch bars.

[Shadows]

Recipe Name: MAGIC COOKIE BARS
Category: COOKIES
Serves: 24

SOURCE CHERYL'S KITCHEN DRAWER - SHERRY EVANS (FRIEND FROM GERMANTOWN, MD. WHEN GROWING UP)


1/2 CUP BUTTER (1 STICK)MELTED
1 1/2 CUP GRAHAM CRAKER CRUMBS
1 CUP NUTS CHOPPED (I USE PEANUTS)
1 CUP CHOCOLATE CHIPS
1 1/3 CUP FLAKED COCONUT
1 1/3 CUP BORDEN EAGLE BRAND SWEETENED CONDENSED MILK (15 OZ

POUR BUTTER INTO 9X13 PAN. SPRINKLE GRAHAM CRACKER CRUMBS OVER BUTTER. THEN SPRINKLE NUTS OVER CRUMBS. NEXT SPRINKLE ON CHOCOLATE CHIPS AND THEN COCONUT. POUR CONDENSED MILK OVER ALL.

BAKE 350 FOR 25 MINUTES OR UNTIL LIGHTLY BROWNED.

COOL AND CUT INTO BARS.

[momofsix53]

I've been looking for a recipe I first tasted over 40 years ago! My 3rd grade teacher took our class to the cafeteria kitchen and we all helped to bake a fruitcake-like cake. It was kind of like a brownie in texture. It was baked in a 9" X 12" pan. I remember it having cherries, raisins, possibly pineapple.....very gooey and chewy! I'm not sure about anything else that was in it (geez, I was 9!), but I loved it!!! Can anyone out there help me?? THANX!!

[Aline]

Turtle Squares

2 cups flour
1 cup brown sugar
1/2 cup softened butter
1-1/4 cups whole pecan pieces
1 cup butter
3/4 cup brown sugar
1 cup chocolate chips


Mix first 3 ingredients. Press firmly into 9x13-inch glass pan. Place pecans evenly over crust. Heat remaining brown sugar and butter, stirring constantly, until it comes to a boil. Boil just under 1 minute. Pour evenly over pecan crust.

Bake at 350 F for 20 minutes. Remove from oven and sprinkle with chocolate chips. Wait 2 minutes and swirl as they melt, leaving some whole. Do not spread. Cool and cut into 3 to 4 dozen bars.

[Aline]

Finally found the recipe! My mother used to make this a lot when I was young. Made it tonight and it all disappeared within 10 minutes!

Chocolate Rice Krispies Squares

¼ cup cocoa
3 Tbsp butter
¼ cup corn syrup
¼ cup sugar
3 cups Rice Krispies


Combine cocoa, butter, corn syrup and sugar in a saucepan. Cook and stir over low heat just until mixture comes to a boil, then remove from heat.

Stir in Rice Krispies. Pack into a greased 8-inch square cake pan. Cool and cut in squares.

[lscrum]

1 box white cake mix
2 large eggs
1/3 cup oil
1 14 ounce can sweetened condensed milk
1cup semi sweet chocolate chips
1/2 stick butter or margarine
Heat oven to 350. Grease a 13x9x2 pan. Beat cake mix, eggs, and oil in a large bowl until well blended. Press 2/3 into pan. Melt condensed milk, chocolate chips, and butter in small pan on low stove on ,heat until smooth. Pour over crust. Top with teaspoonsful of reserved cake mixture. Bake 20 to 25 minutes. Cool. Cut into bars.

[shturpin]

Where are the pecans ?

[lscrum]

There are no pecans in the recipe I use.

[Aline]

½ cup butter
4 Tbsp cocoa
1 cup corn syrup
2 cups brown sugar
2 tsp vanilla
6 to 8 cups puffed wheat cereal


Combine all ingredients except cereal in large pot. Stir over medium heat until it begins to bubble. Boil for 2-3 minutes, no longer because it will harden. Blend in cereal and spread into greased 9x13-inch pan. Let cool for 1 hour before cutting into squares.

[Kitchen Witch]

DOUBLE FROSTED BOURBON BROWNIES

Brownie layer:
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup vegetable shortening
2 tablespoons water
6 ounce package semi-sweet chocolate chips
1 teaspoon vanilla
2 eggs
1 1/2 cups coarsely chopped walnuts
4 tablespoons bourbon

White Frosting Layer:
1/2 cup butter or margarine
1 teaspoon vanilla
2 cups confectioners? sugar

Chocolate Glaze Layer:
6 ounce semi-sweet chocolate chips
1 tablespoon vegetable shortening

Brownie Layer:
Sift dry ingredients.

Combine sugar, shortening, and water in pan. Heat, stirring constantly until sugar melts and mixture boils. Remove from heat.

Stir in chocolate chips and vanilla until smooth. Beat in eggs one at a time. Stir in dry mixture and nuts. Spread evenly in 9x9x2 inch pan. Bake at 325 degrees for 30 minutes or until shiny and firm on top. Remove from oven and sprinkle bourbon on top while still hot. Cool completely.

White Frosting Layer: Beat butter and vanilla until creamy. Add sugar gradually until smooth. Spread evenly on top of brownie layer. Chill until firm.

Chocolate Glaze Layer: Melt chocolate and shortening in double boiler or in microwave with very low power. Spread glaze on top. Cut in squares. Chill until served.

[Aline]

This is a very moist bar and it stays that way for days. May also be served hot with ice cream.


2 large eggs
1-1/2 cups granulated sugar
1 (14 oz/398 mL) can of fruit cocktail, with juice
2-1/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp vanilla

1/2 cup chopped walnuts
1/2 cup brown sugar, packed

GLAZE
3/4 cup brown sugar, packed
1/2 tsp vanilla
1/2 cup butter or hard margarine
1/4 cup milk
1/2 cup chopped walnuts (optional)


Beat eggs and sugar together well. Add fruit and juice. Stir to combine. Stir in flour, baking soda, salt and vanilla. Spread in greased 9x13-inch (22 x 33 cm) pan.

Sprinkle walnuts and brown sugar over batter in pan. Bake in 350 F oven for 30 to 40 minutes or until set.

GLAZE: Bring all 5 ingredients to a boil in a saucepan while stirring. Pour over warm bars. Cool. Cuts into 54 squares.

[Aline]

*This freezes well for a long time.

¼ cup butter or hard margarine
½ cup smooth peanut butter
1 cup semisweet chocolate chips or butterscotch chips
8 ounces miniature colored (or white) marshmallows


Melt butter and peanut butter in a large saucepan over low heat. Stir in chocolate chips until melted. Cool until you can hold your hand on bottom of pot. To speed process, stir while holding pan in cold water until cool enough.

Add marshmallows and stir until all are coated. Pack in 9x9-inch (22 x 22 cm) pan that has been lined with foil. Refrigerate. Cuts into 36 squares.

VARIATION: To above ingredients, add ½ cup chopped walnuts and/or ½ cup medium coconut.

[Aline]

BOTTOM LAYER

1¼ cups flour
¼ cup cocoa
½ cup brown sugar, packed
½ cup butter or hard margarine, softened
2 egg yolks (large)
1 tsp baking powder
¼ tsp salt

SECOND LAYER

2 egg whites (large), room temperature
1 cup brown sugar, packed
2 Tbsp cocoa

1 cup chopped walnuts


Bottom Layer: Measure all 7 ingredients into bowl. Crumble together. Press in ungreased 9x9-inch pan. Set aside.

Second Layer: Beat egg whites until frothy. Add brown sugar 1/3 at a time and beat after each addition until stiff. Add cocoa and beat to blend.

Fold in walnuts. Spread over bottom layer. Bake in 350 F oven for about 25 minutes until golden brown. Cut with sharp knife, dipped in hot water between cuts. Cuts into 36 squares.

[Aline]

*Crunchy butterscotch treats. Similar taste to brown sugar fudge.

1 cup evaporated milk
1½ cups granulated sugar
¼ cup butter or hard margarine
1 tsp vanilla extract
2 cups butterscotch chips
4 cups Corn Flakes, pushed down slightly in cup
2½ cups medium coconut
1 cup chopped walnuts


Combine evaporated milk, sugar and butter in saucepan. Bring to a full rolling boil over medium heat. Remove from heat.

Add vanilla and butterscotch chips. Stir until chips are melted.

Stir in corn flakes, coconut and walnuts. Spread in greased or foil-lined 9x9-inch (20 x 20 cm) pan. Chill well before cutting. Cuts into 36 squares.