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.

[bookwoman]

Blonde brownies

SOURCE Backwoods Home Cooking.


Ingredients

1/2 cup butter (no substitutes)
2 cups lightly packed brown sugar
2 eggs
1 tsp. vanilla
1 cup chopped pecans, toasted
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Method

Melt butter in saucepan, remove from heat. Stir in sugar. Add eggs and vanilla. Stir in dry ingredients and nuts. Spread into greased 13 x 9 “ pan. (Mixture will be thick.) Bake for 20-25 minutes in a preheated 350° oven.





--------------------------------------------------------------------------------

[indiana anna]

Originally Posted by Aline

Old-Fashioned Raisin Bars

1 cup raisins
1 cup water
1/2 cup shortening or salad oil

1 cup granulated sugar
1 slightly beaten egg
1-3/4 cups sifted all-purpose flour
1/4 tsp salt
1 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves

1/2 cup chopped walnuts


Combine raisins and water in saucepan; bring to boiling; remove from heat. Stir in shortening; cool to lukewarm. Stir in sugar and egg.

Sift together dry ingredients; beat into raisin mixture. Stir in nuts.

Pour into greased 15-1/2 x 10-1/2 x 1-inch baking pan. Bake in moderate oven (375) for 12 minutes or till done.

When cook, cut in bars. Dust lightly with confectioners' sugar, or frost while warm. Makes about 4 dozen bars.

These bar cookies were too wet even after baking 40 min. they were really thin as if there really was not enough flour in them, or something was missing.

[Aline]

I can't remember where I got this recipe. Sorry it didn't turn out for you. In my grandmother's raisin pie recipe, it calls for 2 cups of raisins for 1 cup of water... maybe the bar recipes doesn't have enough raisins?? I'm not sure what went wrong. If I do find the source of this recipe, I'll let you know.

Here's the ingredient list for my grandmother's raisin pie. Maybe you can compare and come up with a solution to what went wrong.

1 cup boiling water
2 cups seedless raisins
¾ cup brown sugar
½ tsp cinnamon
4 Tbsp flour
Cold water
¼ tsp salt
2 Tbsp butter
1 Tbsp vinegar
1 tsp vanilla

Add raisins to the boiling water and simmer for 5 minutes. Add brown sugar and cinnamon (my grandmother likes to simmer the raisins with the water, brown sugar and cinnamon). Mix flour into a soft paste with cold water. Pour and stir the flour paste into the boiling raisin mixture; stir and cook until thicken.

Add salt, butter, vinegar, and vanilla.

[Kitchen Witch]

I have a similar recipe:


Old Fashioned Oatmeal Raisin Bars


1 cup raisins or dates, whole or chopped (chopped will make the bars easier to cut)
3/4 cup water
1 cup quick-cooking rolled oats
1 cup flour
1/3 cup shortening (or unsalted butter, softened)
1/2 cup sugar
1 egg
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon baking soda (1/2 tsp at high altitude)
1/3 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup nuts, chopped
1/2 cup whole-wheat flour or all-purpose flour
1/8 teaspoon ginger


Combine raisins with water, and simmer for 10 minutes. Add oats and remaining ingredients; blend, then beat at medium speed for 1 minute.
Spread evenly in greased 13x9" pan, and bake at 350F (375 at high altitude) until top springs back when touched lightly in the center (15-20 minutes).

[Kitchen Witch]

This recipe uses applesauce instead of sugar:

Old-Fashioned Applesauce Raisin Cookies

3/4 cup shortening
1 cup packed brown sugar
1/2 cup applesauce
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts

1. Preheat oven to 375F.
2. Mix together shortening, brown sugar, applesauce and egg until smooth. In a separate bowl, combine the flour, baking soda, salt, sinnamon and cloves then stir into applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets. Top each with walnuts and raisings. Bake 10 to 12 minutes. Cool on baking sheet 5 minutes before transferring to a wire rack. Yield: 2 dozen

[Kitchen Witch]

This one is similar to the original post:

RAISIN BARS

1 c. raisins
2 c. water
1/2 c. butter
1 c. sugar
1 tsp. soda
1 3/4 c. flour
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped nuts

Boil raisins and water for 10 minutes. Add butter while mixture is hot, then cool. Sift dry ingredients and stir in well. Pour into jelly roll pan that is greased. Bake 350 degrees for 25 minutes. Frost when cool.

FROSTING FOR RAISIN BARS:

1 c. brown sugar
1/2 c. white sugar
1/3 c. milk
1 tbsp. white syrup
2 tbsp. butter or Crisco
Salt

Boil all ingredients together for 1 minute. Stir until cool and spread on bars.

[ladyseville]

Cherry Angel Cream Layers

1 prepared angel food cake
14 ounces sweetened condensed milk
1 cup COLD water
1 teaspoon almond extract
1 package instant vanilla pudding mix (4 serving)
2 cups whipping cream, whipped (1 pint)
2 cans cherry pie filling (or other flavor)

Cut cake into 1/4" slices; arrange half the slices on bottom of 13x9 inch baking dish.

In large mixer bowl, combine sweetened condensed milk, cold water and extract; mix well. Add pudding mix and beat well. Chill for 5 minutes, then fold in whipped cream.

Spread half of the cream mixture over cake slices. Top evenly with one of the cans of pie filling. Top with remaining cake slices, cream mixture and pie filling.

Chill for 4 hours or until set. Cut into squares and serve. Refrigerate leftovers.

Serves 12.

[ladyseville]

Pina Colada Dessert Squares

CRUST:
1 cup flour
1/4 cup firmly packed brown sugar
1/2 cup butter
3/4 cup flaked coconut
1/2 cup sliced almonds

FILLING:
8 ounces cream cheese, softened
1 cup whipping cream
2/3 cup milk
3 ounces instant coconut cream pudding mix
8 ounces crushed pineapple, undrained
2 tablespoons rum

Heat oven to 350ºF. Lightly spoon flour into measuring cup; level off.

In medium bowl combine flour and brown sugar, mixing well. With fork, cut in butter until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in ungreased 13x9 inch pan.

Bake at 350ºF for 18-22 minutes or until golden brown, stirring twice.

Reserve 1/2 cup crumbs for topping. With fork, press remaining crumbs evenly in bottom of pan. Cool 20 minutes or until completely cooled.

In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream. Add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened. Stir in pineapple and rum.

Pour over cooled crust; spread evenly. Sprinkle with reserved crumbs. cover; refrigerate at least 6 hours or until serving time. Cut into squares.

Servings: 15

[Kitchen Witch]

CHEWY GRANOLA BARS

1 teaspoon margarine or butter
1 10-ounce package large marshmallows
1/4 cup margarine or butter
4 cups granola with raisins
1 1/2 cups crisp rice cereal
1/2 cup shelled sunflower seeds or chopped peanuts

Grease a 13x9x2-inch baking pan with the 1 teaspoon margarine or butter. Save until Step 4.

Put marshmallows and the 1/4 cup margarine or butter in a large saucepan. Put saucepan on a burner. Turn burner to medium-low heat. Cook until marshmallows are melted, stirring all the time with a wooden spoon. Turn off burner. Remove saucepan
from burner.

Stir in granola with raisins, crisp rice cereal, and sunflower seeds or peanuts.

Transfer mixture to the prepared baking pan. Press with buttered hands to make it even. Let mixture cool. Cut into bars with the knife. Makes 24 bars.

Make ahead tip: Prepare bars; store in tightly container up to 2 days.

[Kitchen Witch]

PEANUT BUTTER BARS

1 cup granulated sugar
1 cup brown sugar
1 cup butter
2 large eggs
2/3 cup peanut butter
1 tsp. baking soda
1/2 tsp salt
1/2 tsp vanilla extract
2 cups all purpose flour
2 cups rolled oats (quick or old fashioned, not instant)

In a large mixing bowl, cream sugars & butter until fluffy. Add eggs & mix well. Add peanut butter, soda, salt & vanilla. Stir in flour & oats. Spread in a greased 11x14 jelly roll pan. Bake at 350° 20-25 minutes until edges just begin to turn golden. Do not overcook. Cut into squares while still warm & immediately spread on icing.

Icing Directions
2 cups confectioner's sugar
1/2 cup peanut butter
1/2 cup(4 oz) evaporated milk

In a mixing bowl, combine sugar, peanut butter & enough evaporated milk to make an icing of thin spreading consistency. Makes 42 bars.

[Kitchen Witch]

PEANUT BUTTER MISSISSIPPI MUD BARS

8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, coarsely chopped and divided into two 4-ounce portions
8 ounces semisweet chocolate, coarsely chopped and divided into two 4-ounce portions
1 cup coarsely chopped pecans, toasted and divided into two 1/2 cup portions

Preheat oven to 325 degrees. Butter baking pan, line it with aluminum foil, and butter the foil.

Put butter and sugar in a large bowl and blend until smooth using electric mixer on medium speed. Beat in peanut butter until smooth.

Stir egg and vanilla together in a bowl and add to peanut butter mixture until combined. In a small bowl, whisk together flour, baking soda and salt. Add to butter mixture and combine well. Stir in 1 portion each of white and semisweet chocolates and combine. Add 1 portion of pecans and mix until combined.

Spread batter evenly in prepared pan and bake for 30 to 35 minutes, or until center is soft but no longer runny. Remove pan from oven and immediately sprinkle remaining white and semisweet chocolates over top. Cover pan with aluminum foil and set aside to let chocolates melt.

When melted, swirl chocolates together with tip of a sharp knife to make a marble-ized effect. Sprinkle remaining pecans over top. Let bars cool completely in pan on a wire rack. To serve, cut into 2-inch squares and arrange on a serving plate. Note: These are great right out of the oven with a scoop of ice cream for dessert. If you are giving them as cookies, you might want to cut the bars smaller, since these are incredibly rich. Also, for neater cookies, refrigerate the pan for a few hours before cutting into bars.

[Kitchen Witch]

CHOCOLATE BLUEBERRY DESSERT SQUARES

2 cups chocolate wafer cookies -- crushed
1/2 cup butter or margarine -- melted
2 egg whites
2 cups sifted powdered sugar
8 ounces cream cheese -- softened
21 ounces blueberry pie filling
1 cup chopped pecans -- divided
1-1/2 cups whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
2 tablespoons milk

Combine cookie crumbs and butter, stirring well. Press mixture onto bottom of ungreased 9-inch square pan. Bake at 350 degrees for 10 minutes.
Beat egg whites (at room temperature) until foamy; gradually add powdered sugar, beating until blended. Add cream cheese; beat until smooth. Spread mixture over crust; top with pie filling, and sprinkle with 3/4 cup pecans.
Beat whipping cream at high speed of an electric mixer until foamy; add sugar and vanilla and beat until soft peaks form. Spread evenly over pie filling.
Combine chocolate chips and milk in a small saucepan; cook over low heat until chocolate melts, stirring constantly. Drizzle chocolate mixture over whipped cream, and sprinkle with remaining 1/4 cup pecans. Chill several hours. Yield: 9 servings.

[Kitchen Witch]

Banana Brownie Bars
Makes 24 bars

* Nonstick cooking spray
* 1 8- or 10-ounce package brownie mix
* 1 cup quick-cooking rolled oats
* 1 egg
* 2 to 3 tablespoons water
* 1 cup broken banana chips
* 1 cup milk chocolate pieces (6 ounces)
* 1 cup miniature marshmallows
* 3/4 cup chopped walnuts



1. Heat oven to 325 degree F. Lightly coat a 13x9x2-inch pan with nonstick spray. Stir together the brownie mix, oats, egg, and water in a medium bowl. With floured hands, spread evenly in bottom of prepared pan. Bake for 5 minutes. Layer banana chips, chocolate pieces, marshmallows, nuts over partially baked crust; press down gently. Bake 15 minutes more. Cool in pan on a wire rack; cut into bars. Makes 24 bars.

2. Make-ahead tip: Cover pan and store at room temperature up to 3 days.

[Kitchen Witch]

Chocolate Carnutty Bars
Makes 24 bars



* Nonstick cooking spray
* 1 package 2-layer-size white cake mix
* 1 cup quick-cooking rolled oats
* 1/2 cup peanut butter
* 1 egg
* 2 tablespoons milk
* 1 8-ounce package reduced-fat cream cheese (Neufchatel)
* 1 12 1/4-ounce jar caramel ice cream topping
* 1 11-1/2-ounce package milk chocolate pieces
* 1 cup cocktail peanuts



1. Preheat oven to 350 degree F. Coat a 13x9x2-inch pan with nonstick cooking spray. Set aside. For crumb mixture, in a large mixing bowl combine cake mix and oats. Using a pastry blender, cut in peanut butter until mixture resembles fine crumbs. Beat egg with milk; add to crumb mixture, stirring until well mixed. Reserve 3/4 cup of the mixture. Press remaining mixture into bottom of prepared pan.

2. For filling, beat cream cheese with a mixer until smooth. Add caramel topping and beat until mixed. Spread on top of crumb mixture. Sprinkle chocolate pieces on top, then add the peanuts to cover. Sprinkle evenly with reserved crumb mixture. Bake for 30 minutes. Let cool completely on a wire rack. Cut into 24 bars. Store, covered, in the refrigerator. Makes 24 bars.

[Kitchen Witch]

Chocolate Revel Bars


* 1 cup butter or margarine
* 2 cups packed brown sugar
* 2 eggs
* 2 teaspoons vanilla
* 2-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 3 cups quick-cooking rolled oats
* 1 14-ounce can (1-1/4 cups) sweetened condensed milk
* 1 12-ounce package (2 cups) semisweet chocolate pieces
* 1 cup chopped walnuts
* 2 teaspoons vanilla



1. Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

2. In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

3. Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

4, Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Make-Ahead Tip: Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.

[Kitchen Witch]

Cheesecake-Brownie Bars
Makes 16 bars


* 4 ounces unsweetened chocolate
* 1/2 cup butter
* 1-1/3 cups sugar
* 1/2 teaspoon vanilla
* 3 eggs
* 3/4 cup all-purpose flour
* 1 8-ounce package cream cheese, softened
* 1/3 cup sugar
* 1 egg
* 4 teaspoons all-purpose flour
* 1/4 teaspoon vanilla
* Nonstick spray coating
* 1/2 cup semisweet chocolate pieces



1. Preheat oven to 350 degree F. For chocolate batter, in a saucepan melt the unsweetened chocolate and butter over low heat. Remove from heat. Stir in the 1-1/3 cups sugar and 1/2 teaspoon vanilla. Cool 15 minutes. Beat in the 3 eggs and the 3/4 cup flour.

2. For cheesecake filling, in a mixing bowl combine cream cheese, the 1/3 cup sugar, 1 egg, 4 teaspoons flour, and 1/4 teaspoon vanilla.

3. Spray an 8x8x2-inch baking pan with nonstick coating. Spread two-thirds of the chocolate batter in the pan. Spoon cheesecake filling over batter. Dollop with remaining chocolate batter.

4. Bake for 20 minutes. Sprinkle with chocolate pieces. Bake for 12 minutes more. Cool in pan on a wire rack. Cut into squares. Store in an airtight container in the refrigerator. Let stand at room temperature for 30 minutes before serving. Makes 16 bars.

[Kitchen Witch]

Choco-Orange Diamonds
Makes about 60



* 1 cup butter, softened
* 1-2/3 cups sugar
* 1/4 teaspoon salt
* 3 eggs
* 1 egg yolk
* 3 teaspoons finely shredded orange peel (set aside)
* 1/2 cup orange juice
* 1-1/2 cups all-purpose flour
* 1/2 cup finely chopped pecans
* 4 eggs, lightly beaten
* 3 tablespoons all-purpose flour
* 8 ounce bittersweet chocolate, finely chopped
* 1-1/2 cups chopped pecans
* 3 ounces bittersweet chocolate, melted and cooled




1. Preheat oven to 350 degree F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2/3 cup of the sugar and salt; beat until combined. Add the 3 eggs and the yolk, one at a time, beating well after each addition. Beat in 1/4 cup of the orange juice until combined. Add the 1-1/2 cups flour; beat until combined. Stir in 1 teaspoon of the orange peel and the 1/2 cup finely chopped pecans. Spread in a greased 15x10x1-inch baking pan. Bake for 15 minutes or until lightly browned (mixture may puff, but will fall when removed from oven).

2. Meanwhile, in a bowl use a wire whisk to combine the 4 eggs, remaining 1 cup sugar, remaining 2 teaspoons peel, remaining 1/4 cup orange juice, and the 3 tablespoons flour until smooth. Stir in finely chopped chocolate and 1-1/2 cups nuts. Spread over hot crust. Return to oven. Bake for 15 to 17 minutes more or until set. Cool in pan on rack. Drizzle bars with melted chocolate. Cut into diamonds. Makes about 60.

[Kitchen Witch]

Banana Crunch Bars

Makes 16 to 20 bars


* 1-3/4 cups crushed chocolate wafers (about 36 wafers)
* 1/2 cup sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon vanilla
* 1/2 cup butter, melted
* 3 tablespoons light-colored corn syrup
* 2 tablespoons butter
* 2 medium bananas, sliced (1-1/2 cups)
* 1 teaspoon rum flavoring
* 1/2 cup semisweet chocolate pieces
* 1/2 cup peanut butter-flavored pieces
* 1 teaspoon shortening



1. Preheat oven to 350 degree F. In a medium bowl combine the crushed wafers, sugar, cocoa powder, and vanilla. Stir in 1/2 cup melted butter. Press into bottom of a greased 8x8x2-inch baking pan. Bake for 10 minutes. Cool slightly on a wire rack, about 10 minutes.

2. In a small saucepan combine corn syrup and 2 tablespoons butter. Stir over medium heat until melted and bubbly. Remove from heat; stir in bananas and rum flavoring. Spoon banana mixture in an even layer over baked crust.

3. In a small saucepan combine the chocolate pieces, peanut butter-flavored pieces, and shortening. Stir over low heat until melted. Drizzle over the banana mixture. Cover and chill until set. Let stand at room temperature 20 minutes before cutting into bars. Serve the same day. Makes 16 to 20 bars.

[Kitchen Witch]

Chocolate Praline Squares


* 1-1/2 cups all-purpose flour
* 1/2 cup sifted powdered sugar
* 3/4 cup butter
* 1-1/2 cups chopped toasted pecans
* 3/4 cup light-colored corn syrup
* 1/2 cup dark-colored corn syrup
* 1 cup packed brown sugar
* 1/4 cup butter
* 4 eggs
* 2 cups coarsely chopped pecans
* 1 teaspoon finely shredded orange peel
* 1 teaspoon vanilla
* 1-1/2 cups miniature semisweet chocolate pieces
* 1 Recipe Orange Cream (optional)
* Finely shredded orange peel (optional)




1. For crust, stir together flour and powdered sugar. Cut in the 3/4 cup butter until pieces are the size of small peas. Stir in the 1 1/2 cups pecans. Press into a lightly greased 13x9x2-inch baking pan. Bake in a 325 degree F oven 25 minutes or until light brown.

2. For filling, in a medium saucepan combine light and dark corn syrups, brown sugar, and the 1/4 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat. Beat eggs with an electric mixer on low speed until mixed. Continue beating, slowly adding hot mixture. Stir in 2 cups pecans, peel, and vanilla.

3. Pour filling onto crust. Sprinkle with chocolate pieces. Bake in a 350 degree F oven for 35 to 40 minutes or until center is set. Cool on a wire rack; chill to store. To serve, cut into squares. If desired, serve with Orange Cream and additional finely shredded orange peel. Makes 24 squares.

Orange Cream: Combine 1 cup whipping cream, 2 tablespoons sugar, and 2 tablespoons dairy sour cream; beat until mixture starts to thicken. Add 1 tablespoon orange liqueur or 1/2 teaspoon orange extract, 1/2 teaspoon finely shredded orange peel, and 1/2 teaspoon vanilla; beat on low speed just until soft peaks form (tips curl).