Bars & Squares

[b-man]

We want to see your best recipe(s) "bar none."


Aline & B-man

[Aline]

Oh Henry Squares (previously posted)

2 cups Corn Flakes
2 cups Rice Krispies
½ cup unsalted peanuts (halves)
1 cup brown sugar
1 cup corn syrup
1 cup peanut butter

Topping:

1 bag semi-sweet chocolate chips
½ bag butterscotch chips


Melt brown sugar, corn syrup and peanut butter in large saucepan, when everything is well melted, add Rice Krispies, peanuts and Corn Flakes.

Mix well and press down (not too hard but just enough to even it out) in a buttered 9x13 pan.

For topping: melt 1 bag of semi-sweet chocolate chips and ½ bag of butterscotch chips and add on top of cereal mixture. Let it cool then cut in pieces the size you want and once cut, you can even freeze.

[Aline]

Mini Kisses Praline Bars

2 cups all-purpose flour
1-1/3 cups packed light brown sugar, divided
1/2 cup plus 2/3 cup butter, divided
1 cup coarsely chopped pecans
1-3/4 cups (10 oz pkg) Hershey's Mini Kisses Chocolate


Heat oven to 350 F.

In large bowl, stir together flour and 1 cup brown sugar; cut in 1/2 cup butter with pastry blender until fine crumbs form. Press mixture into 13x9x2-inch baking pan; sprinkle with pecans.

In small saucepan, place remaining 2/3 cup butter and remaining 1/3 cup brown sugar; cook over medium heat, stirring constantly, until mixture boils. Continue boiling, stirring constantly, 30 seconds, until sugar dissolves; drizzle evenly over pecans and crust.

Bake 18 to 22 minutes until topping is bubbly and golden; remove from oven. Immediately sprinkle Mini Kisses Chocolate over top. Cool completely in pan on wire rack. Cut into bars.

Makes about 36 bars.

[Aline]

Brownie Caramel Pecan Bars

1/2 cup sugar
2 tbsp butter or margarine
2 tbsp water
2 cups (12 oz pkg) semi-sweet chocolate chips, divided
2 eggs
1 tsp vanilla extract
2/3 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
Caramel Topping (recipe follows)
1 cup pecan pieces


Heat oven to 350 F. Line 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil.

In medium saucepan, combine sugar, butter and water; cook over low heat, stirring constantly, until mixture boils. Remove from heat. Imeediately add 1 cup chocolate chips; stir until melted. Beat in eggs and vanilla until well blended.

Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter into prepared pan.

Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Meanwhile prepare Caramel Topping. Remove brownies from oven; immediately and carefully spread with prepared topping. Sprinkle remaining 1 cup chips and pecans over topping. Coll completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan. Cut into bars. Makes about 16 bars.


Caramel Topping

Remove wrappers from 25 caramels. In medium microwave-safe bowl, place 1/4 cup butter or margarine, caramels and 2 tbsp milk. Microwave at HIGH (100%) 1 minute; stir. Microwave an aditional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.

[Aline]

Fudgy Chocolate Mint Oatmeal Squares

1-1/4 cups all-purpose flour
½ tsp baking soda
1 cup packed brown sugar
½ cup butter or margarine, softened
1 egg
1-1/2 cups quick or old-fashioned oats
1 cup chopped nuts
1-1/2 cups (10 oz pkg) Nestle Toll House Mint Chocolate Morsels
1-1/4 cups (14 oz can) sweetened condensed milk (not evaporated milk)
2 tbsp butter or margarine


Combine flour and baking soda in small bowl. Beat sugar and ½ cup butter in large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in oats and nuts. Press 2 cups oat mixture onto bottom of greased 13x9-inch baking pan.

Melt morsels, sweetened condensed milk and 2 tbsp butter in heavy saucepan over low heat, stirring constantly until smooth; pour over crust. Crumble remaining oat mixture over filling.

Bake in preheated 350 F oven for 25 to 30 minutes or until filling is set and topping begins to brown. Cool in pan on wire rack. Makes about 30 squares.

[Aline]

Almond Toffee Bars

¾ cup plus 1 tbsp butter, softened and divided
¾ cup firmly packed brown sugar
1 egg yolk
½ tsp almond extract
½ tsp vanilla extract
1-1/2 cups all-purpose flour
¼ tsp salt
1 pkg (12 oz) semi-sweet chocolate chips
¾ cup chopped almonds, toasted


Cream ¾ cup butter and sugar; beat in egg yolk and extracts, mixing well. Blend in flour and salt. Spread dough evenly onto bottom of ungreased 13x9x2-inch baking pan. Bake at 350 F for 25 minutes or until golden brown.

Melt chocolate in double boiler over simmering water. Remove from heat and add remaining 1 tbsp butter. Beat until chocolate is glossy. Spread over baked crust and sprinkle with almonds.

Cool to allow chocolate to set. Cut into bars. Makes about 35 bars.

[Aline]

Date and Nut Bars

(40 bars)

1 cup pecans or walnuts
½ cup dates
¾ cup flour
3 eggs
1-1/2 cups brown sugar, firmly packed
¾ tsp baking powder
pinch of salt


Preheat oven to 350 F. Grease, line with paper and grease again a 10x10-inch pan.

Chop nuts coarsely. Pit dates and chop. Add 1 tbsp of flour and mix with fingers until dates are coated and mixed with nuts. Set aside.

Beat eggs, add sugar gradually and beat until fluffy.

Sift together remaining flour, baking powder and salt. Add to egg mixture and stir until well mixed. Stir nuts and dates into the batter.

Spread in the prepared pan and bake for about 20 minutes, or until cake rebounds to the touch when pressed gently in the center. Cool slightly, turn out of pan and cut into bars 1 x 2-½ inches.

[Aline]

Fudge Squares

½ lb semi-sweet chocolate
2 eggs
1 cup icing sugar
1 cup chopped nuts
½ lb marshmallows, cut in pieces


Melt chocolate in double boiler. Beat eggs and icing sugar together for a long time. Combine chocolate mixture and eggs mixture and pour the mixture over the chopped nuts and marshmallow pieces. Mix well. Pour into a buttered pan. Chill in refrigerator and cut in squares.

[BetK]

Double Chocolate Gooey Butter Cakes

8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

BetK

[persephone1946]

LEMON SQUARES

Makes about 3 dozen

To assure a tender, flaky crust on these tart and sweet squares, the buttery dough is made by hand and then pre-baked so that it stays crisp following the addition of the lemon filling. The filling contains chopped almonds, which rise to the surface during baking much like pecans in a pecan pie. If you’re fond of limes, consider making this recipe with fresh lime juice and zest instead.

2 cups all-purpose flour, sifted
1/2 cup confectioners' sugar, sifted, plus more for dusting
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
6 large eggs
3 cups granulated sugar
Grated zest of 3 lemons
1 cup plus 2 tablespoons freshly squeezed lemon juice(about 7 lemons)
1 cup blanched almonds, chopped and toasted (optional)

Heat oven to 325°.

In a medium bowl, combine 1 1/2 cups flour and confectioners’ sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.

Reduce oven to 300°. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes.

Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners’ sugar, slice into pieces with a sharp knife, and serve.

[Aline]

Chocolate Revel Bars

3 cups quick-cooking rolled oats (uncooked)
2-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
2 cups packed brown sugar
2 eggs
2 tsp vanilla
1-1/2 cups semisweet chocolate pieces
1 (14 oz) can sweetened condensed milk (not evaporated)
2 tbsp butter or margarine
1/2 cup chopped walnuts
2 tsp vanilla


Stir together rolled oats, flour, baking soda, and salt.

In large bowl, beat 1 cup butter on medium speed for 30 seconds. Add brown sugar and beat till fluffy. Add eggs and 2 tsp vanilla; beat well. Add dry ingredients to beaten mixture and beat till well combined.

In heavy saupan, combine chocolate pieces, sweetened condensed milk, and 2 tbsp butter. Cook and stir over low heat till chocolate and butter are melted. Remove from heat. Stir in nuts and 2 tsp vanilla.

To assemble bars, pat 2/3 of oat mixture onto bottom of ungreased 15x10x1-inch baking pan. Spread chocolate mixture atop oat mixture. Dot with remaining oat mixture.

Bake in 350 F oven for 25 to 30 minutes or till oat mixture is lightly browned (chocolate layer will still look moist). Cool on wire rack. Cut into bars. Makes 48 bars.

[Aline]

Butter Tart Pan Square

1/2 cup butter
1 cup flour, sifted
2 tbsp white sugar

Cream butter well, then cream in flour and sugar. Press smoothly, with floured fingers, into greased 9x9-inch pan. Bake at 350 F for 15 minutes.


Mix together:

1-1/2 cups brown sugar
1 cup nuts, chopped
2 eggs
1/2 tsp baking powder
1 tsp vanilla


When base is baked, remove from oven and spread brown sugar mixture over it. Return to oven; bake 20 minutes until golden brown.

Recipe can be doubled and baked in 11x17x1-inch pan for same amount of time.

[Aline]

Chocolate Caramel "Twix" Squares

(I tried this recipe. It's pretty good, but very rich!)


Shortbread base:

1/2 cup lus 2 tbsp butter
1/2 cup brown sugar
1-1/4 cups flour

Cream butter and sugar; mix in flour. Press into greased 8-inch pan. Bake at 375 F for 20-25 minutes or until light golden brown.


Filling:

1/2 cup butter
1/2 cup brown sugar
2 tbsp corn syrup
1/2 cup sweetened condensed milk (not evaporated milk)

Combine ingredients in saucepan. Bring to boil, and boil for 5 minutes over low heat to prevent scorching. Stir while boiling. Beat and pour over base. Cool.


Topping:

3 ounces chocolate
1 tbsp butter

Melt chocolate with butter and spread over cooled filling.

[Aline]

Snackin' Bars

1/2 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
1/4 cup butter or margarine
4 (1 oz) squares semisweet baking chocolate
1 (14 oz) can sweetened condensed milk (not evaporated), divided
2 eggs
1 tsp vanilla
2-2/3 cups flaked coconut
1 cup chopped pecans


Preheat oven to 325 F. Grease 13x9-inch baking pan and set aside.

Combine first 3 ingredients. In medium saucepan, melt butter and chocolate over low heat. Remove from heat and stir in 1/2 cup of sweetened condensed milk, eggs, vanilla and flour mixture.

Spread evenly into bottom of pan.

Combine remaining sweetened condensed milk and coconut. Spoon over chocolate mixture. Sprinkle with nuts. Bake 25-30 minutes, or until cake tester inserted in center comes out clean. Coo on wire rack.

Makes 24 bars.

[Aline]

Chocolate Pecan Bars

(Makes 36 bars)

1-1/4 cups unsifted flour
1 cup confectioners' sugar
1/2 cup unsweetened cocoa
1 cup cold margarine or butter
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1 egg
2 tsp vanilla extract
1-1/2 cups chopped pecans


Preheat oven to 350 F. (325 for glass dish).

In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly. Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes.

Meanwhile, in medium bowl, beat sweetened condensed milk, egg and vanilla. Stir in pecans. Spread evenly over crust.

Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered in refrigerator.

[Aline]

Cashew Peanut Butter Bars

(Makes 36 bars)

1 cup unsifted flour
1/4 cup firmly packed brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup cold margarine or butter
1 tbsp vanilla extract
3 cups miniature marshmallows
1 (14 oz) can sweetened condensed milk (not evaporated)
1/2 cup creamy peanut butter or 1 cup peanut butter flavoured chips
1 (3 oz) can chow mein noodles
1 cup coarsely chopped cashews or peanuts


Preheat oven to 350 F.

In medium bowl, combine flour, sugar, baking powder and baking soda; cut in margarine and 1 tsp vanilla until crumbly. Press firmly on bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until lightly browned.

Top evenly with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. Remove from oven; cool.

Meanwhile, in heavy saucepan, over medium heat, combine sweetened condensed milk and peanut butter (or PB chips); cook and stir until slightly thickened, 6 to 8 minutes. Remove from heat; stir in noodles, nuts and remaining 2 tsp vanilla. Spread evenly over marshmallows. Cool.

Chill. Cut into bars. Store loosely covered at room temperature.

[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.

[patm099]

Chocolate Toffee Bars

1 1/2 cups butter
1 1/2 cups brown sugar, packed
2 egg yolks
3 cups flour
1 1/2 tsp vanilla
6 Hershey (or any brand) chocolate bars

Mis all together except the chocolate bars. Spread on a small cookie sheet. Bake at 350 degrees until golden brown (about 25 minutes). Sprinkle chopped chocolate bars on top and spread when melted. Let cool and cut into bars.

[patm099]

Crunchy Fudge Bars

1 (12 oz) pkg butterscotch chips
1 (12 oz) pkg chocolate chips
1 cup peanut butter, crunchy
8 cups crispy rice cereal
1 cup powdered sugar
4 Tbsp butter
2 Tbsp water

Grease a 9 x 13 inch pan. Melt butterscotch chips with peanut butter over low heat; remove. Add cereal and stir until well coated. Press half of mixture into pan. Chill while preparing fudge. Set rest aside. Combine chocolate chips, sugar, butter and water. Stir over low heat until melted. Remove and stir well; pour over chilled mixture. Spread remaining cereal mixture over top. Press gently. Chill; remove from refrigerator 10 minutes before cutting into bars or squares.

[Aline]

Cracker Candy Squares

Soft and chewy. Dust with icing sugar, if desired.

2-1/2 cups graham cracker crumbs
11 oz. sweetened condensed milk
2 cups semi-sweet chocolate chips


Mix all 3 ingredients in medium bowl. Press in greased or foil-lined 9 x 13-inch pan. Bake in 350 F. oven for 25 to 30 minutes. Cuts into 54 squares.

NOTE: Use 3 cups crumbs if using a 14 oz (398 mL) can of condensed milk.

1 serving: 72 calories; 1g protein; 3.1g total fat; 11g carbohydrate; 46mg sodium.

[b-man]

Honey Cakes (bar)


Unbelievable!!! Honey and spices meld together to make this incredible dessert bar. Topped off with cream cheese icing of course!! Increase or decrease the amount of spices to suit your taste. Just don't over bake!! They will be chewy with a sort of glossy center.

Serves 36 servings

Prep time: 20 minutes
Cook time: 25 minutes

Calories: 278.00

Total Fat: 8.90 g
Total Carbohydrate: 48.20 g
Protein: 2.50 g


Ingredients:

1 cup butter, softened
3 1/3 cups white sugar
1/2 cup each honey; dark corn syrup
2 eggs
1/2 cup milk
1 tsp vanilla extract
2 tsp unsweetened cocoa powder
1/8 tsp of each spice ground cloves; ground allspice; ground cinnamon; ground nutmeg
1 tsp salt
1 1/2 tsp baking powder
5 cups all-purpose flour
1 16 ounce container cream cheese frosting; 1/2 cup pecan halves (optional)


1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13 inch pans.

2. In a large bowl, cream together the butter and sugar until smooth. Stir in the honey and corn syrup, then beat in the eggs one at a time until the batter is light and fluffy. Stir in milk and vanilla. Combine the cocoa, cloves, allspice, cinnamon, nutmeg, salt, baking powder and flour; stir into the honey mixture until fully incorporated. Batter will be thick. Divide the batter evenly between the prepared pans, and spread flat.

3. Bake for 20 to 25 minutes in the preheated oven. Do not over bake, or the cakes will not be chewy. Cut into squares while still warm, remove from the pan, and let cool. Frost with cream cheese frosting, and garnish each piece with a pecan half.

B-man

[b-man]

Pecan Squares


Ingredients:

2 eggs beaten
1 Cup brown Sugar
l/2 cup flour
l/3 cup shortening melted
1 teas. Vanilla

Combine eggs and sugar. Add nuts and Flour Shortening, and Vanilla. Pour into 9" pan and bake for 25 minutes at 350 degrees cool and cut into squares.

B-man

[b-man]

Kentucky Bourbon Bars


Ingredients:

1 1/2 cups Flour
3/4 teaspoon Baking powder
1/4 teaspoon Salt
2/3 cup Butter -- softened
3/4 cup Brown sugar -- packed
1 1/2 teaspoons Vanilla
2 Eggs
1/3 cup Bourbon
1 cup Pecans, chopped -- toasted
1/2 cup Raisins
1/2 cup Chocolate chips -- semisweet

TIPSY FROSTING:

3 1/2 cups Powdered sugar
6 tablespoons Butter -- softened
1 teaspoon Vanilla
5 tablespoons Bourbon (or half heavy cream
24 Pecan halves (garnish)



Preheat oven to 350. Butter a 9x13 pan.

BARS:

Combine flour, baking powder and salt; set aside.
Beat together butter, brown sugar and vanilla until light and fluffy.
Add eggs, beat well. Alternately stir in flour mixture and bourbon
until well blended.
Stir in nuts, raisins and chocolate chips.
Spread evenly in prepared pan.
Bake 20-25 minutes, or until inserted toothpick comes out clean.

FROSTING:

Beat sugar, vanilla, butter and 3 TB bourbon until smooth.
Add enough add'l bourbon to make smooth, creamy frosting.
Spread over cooled cookies in pan. Let set before cutting into 24
squares.
Top each square with a pecan half.
Store, covered at room temp for 5 days.

B-man

[Aline]

Chocolate-Almond Squares

2 cups cake flour
2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup shortening
1 cup brown sugar
2 eggs, beaten
1 square chocolate (semisweet), grated
1 tsp vanilla extract
1 cup chopped almonds


Sift together flour, baking powder, cinnamon and salt.

Cream shortening and sifted sugar. Add eggs to creamed mixture, beating well. Add chocolate, vanilla extract and almonds and mix well. Add flour mixture and blend thoroughly.

Pat into a well-greased rectangular pan, 9x14 inches.

Bake at 375 F for 15 to 20 minutes.

While still warm, cut into 1-1/2 inch squares. Makes about 54 cookies.

If desired, frost with a chocolate fudge frosting or melted chocolate candy bar and top with almonds.

[Aline]

Chinese Chews

2 eggs, well beaten
1 cup sugar
3/4 cup cake flour
1 tsp baking powder
1/4 tsp salt
1 cup finely chopped dates
1 cup finely chopped pecans


Beat eggs and add to sugar. Sift all dry ingredients together and mix in dates and nuts. Add flour mixture to sugar mixture. Beat well.

Line a 6 x 11-inch pan with waxed paper and spread dough in it to depth of 1/2 inch.

Bake 40 minutes at 350 F. Makes 22 bars (1x3 inch)

[Aline]

Chocolate Chew Bars

1/2 tsp salt
1/4 tsp baking powder
3/4 cup cake flour
1/2 cup brown sugar
1/2 cup sugar
1/2 cup grated semi-sweet chocolate
1 cup finely chopped dates
1/2 cup chopped walnuts
2 eggs, well beaten


Sift salt, baking powder and flour into mixing bowl. Add sifted brown sugar, granulated sugar, chocolate, dates and walnuts. Mix thoroughly. Whip in well-beaten eggs.

Line an 8x8-inch pan with waxed paper, grease well and spread mixture in it.

Bake 30 to 40 minutes at 375 F., cut into bars while hot and, when cool, remove from pan. Store in an airtight box. Makes 21 (1x2-inch) bars.

Variations:

Omit nuts and add 1/2 cup finely-chopped coconut.

Omit dates and nuts, add 1-1/2 cups chopped cooked apricots and spread mixture in pan. Cover with shredded coconut and bits of semi-sweet chocolate. Bake.

[Aline]

Coconut Nut Bars

1/2 cup shortening
1 cup cake flour

Mix ingredients together well, press into a cake pan about 8x8 inches in size and bake until light brown. Cover with the following:

2 eggs
1-1/2 cups brown sugar
1 tsp vanilla
2 tbsp flour
1/4 tsp baking powder
1/2 tsp salt
1/2 cup coconut, chopped
1 cup nuts, chopped


Beat eggs, add sifted sugar gradually and blend thoroughly. Add vanilla and flour, baking powder and salt which have been sifted together. Add chopped coconut and nuts. Spread over the above baked mixture and bake in a 325 F oven 20 minutes. Makes 32 (1x2-inch) bars. Sprinkle top with tinted coconut.

[Aline]

Washington Nut Bars

1 cup cake flour
2 tbsp brown sugar
1/2 cup shortening
2 eggs, beaten
1/3 cup sugar
2/3 cup dark corn syrup
3 tbsp butter, melted
1 tsp vanilla
2/3 cup chopped walnuts


Rub together well, flour, sifted brown sugar and 1/2 cup shortening. Pat into 8x8-inch pan and bake in moderate oven 350 F for 15 minutes. Remove from oven and cover with following mixture:

Beat eggs, add 1/2 cup sugar, corn syrup, melted butter, flavouring and nuts.

Bake at 350 F for 25 minutes. Makes 32 (1x2-inch) bars.

[Aline]

Chocolate Chip Nut Squares

6 (1 oz each) squares semi-sweet chocolate
1/2 cup cake flour
1/2 tsp baking powder
1/4 tsp salt
1 egg, well beaten
1/2 cup sugar
1 tsp melted butter
2 tsp hot water
2/3 cup broken walnuts


Cut each small square of chocolate into 6 pieces. Sift flour, baking powder and salt together.

Beat egg, add sugar slowly and continue beating. Combine butter, water, nuts and chocolate with egg mixture. Mix thoroughly. Fold in flour mixture and blend well.

Pour batter into an 8x8-inch pan which has been lined with waxed paper and greased.

Bake in slow oven (325 F) for 25 to 30 minutes. Cool, remove from pan and cut in squares. Makes 20 2-inch or 80 1-inch squares.

** You can use 6 ounces of semisweet chocolate chips instead of 6 chopped squares of chocolate.

[Aline]

Almond Fudge-Topped Shortbread

1 cup butter, softened (no substitutes)
½ cup confectioners sugar
¼ tsp salt
1¼ cups all-purpose flour
2 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk (not evaporated milk)
½ tsp almond extract
½ cup sliced almonds, toasted


Heat oven to 350F. Grease 13x9x2-inch baking pan.

Beat butter, powdered sugar and salt in large bowl until fluffy. Add flour; stir until well blended. With floured hands, press evenly into prepared pan.

Bake 16-20 minutes or until lightly browned.

Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in almond extract.

Spread evenly over baked shortbread. Sprinkle with almonds; press down firmly. Cool.

Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature.

[Aline]

Toffee Squares (Rice Krispies)

½ cup all-purpose flour
¾ cup Rice Krispies cereal
1/3 cup firmly packed brown sugar
¼ tsp baking soda
pinch salt
1/3 cup butter or margarine, melted

1 can sweetened condensed milk
½ cup butter or margarine
1¼ cups Rice Krispies cereal
½ cup semisweet chocolate chips
½ cup firmly packed brown sugar


In mixing bowl, thoroughly combine first 6 ingredients. Press into greased 8-inch square baking pan. Bake at 350F for about 10 minutes or until just starting to brown.

In heavy saucepan, combine condensed milk, ½ cup butter, ½ cup brown sugar. Over medium-low heat, bring to boil and boil for 5 minutes, stirring continuously. Remove from heat and pour over baked crust.

In a saucepan over low heat, melt chocolate chips. Stir in remaining cereal until well coated. Using two forks, spread over caramel layer. Chill several hours until set. Cut into squares.

[b-man]

Cranberry Squares



Ingredients:

1 small box Cherry Jell-O
1 cup hot water
1 cup granulated sugar
1 tablespoon lemon juice
1 cup pineapple syrup
1 cup ground raw cranberries
1 orange (ground up)
1 cup drained crushed pineapple
1 cup chopped celery
1/2 cup chopped walnuts

Dissolve Jell-O in hot water. Add sugar, juices and stir until dissolved. Chill until partially set.

Add remaining ingredients. Return to refrigerator and chill until completely set. Cut in squares before serving.


B-man

[b-man]

Frontera Grill Mexican Chocolate Pecan Pie Bars


Frontera Grill’s house specialty dessert for more than 13 years has been a gooey chocolate pecan pie in a tender, flaky crust.

Here we’ve turned that same approach into bars, simplifying our original pie recipe and giving it a form that’s right for a buffet or party.

Rather than pastry, we’ve made an easy crust of bread crumbs and crunchy Mexican chocolate, then filled it with an indulgent cargo of nuts and chocolate held together with a just a bit of not- too-sweet goo.

You may find it easiest to line your pan with a carefully flattened piece of heavy-duty foil to help lift the bars out.

Chilling them first will make them easier to cut.

Makes 24 bars.

Ingredients:

2 1/2 cups (about 10 ounces) pecan halves
1 cup (about 6 ounces) finely chopped Mexican chocolate
(such as the widely available Ibarra brand)
6 ounces (about 6 to 8 slices) fresh white bread, preferably
cakey sandwich bread (like Pepperidge Farm), broken into
large pieces
1 cup (8 ounces) melted butter, plus extra for coating the pan
A generous 3/4 teaspoon salt
5 ounces semisweet or bittersweet chocolate, chopped
into pieces not larger than 1/4-inch
3 tablespoons flour
4 large eggs
1 cup firmly packed dark brown sugar
1 cup corn syrup, preferably dark (or you can use a mixture of
corn syrup and molasses, sorghum, Steens cane syrup or
most any of the other rich-flavored syrups that are on the
market)
2 teaspoons pure vanilla extract
Powdered sugar for garnish

Heat the oven to 325 degrees F.

Spread the pecans on a baking sheet. Bake until richly browned and toasty smelling, about 10 minutes.

Let cool, then scoop into the food processor and coarsely chop by turning the machine on and off.

Remove about 1 1/2 cups of the nuts and put in a large bowl to use in the filling.

Add half of the Mexican chocolate to the nuts in the food processor and pulse the machine to mix them.

Add bread slices; process until everything is fairly fine crumbs.

Add 1/3 cup of the melted butter and 1/4 teaspoon of the salt.

Process just to moisten everything.

Lacking a food processor, you can chop each item separately with any other appliance or gadget you deem appropriate, then combine them in a bowl with the melted butter and salt.)

Liberally butter a 13 x 9-inch baking pan, then evenly pat in the crumb crust mixture. Refrigerate while you make the filling.

Add the remaining half of the Mexican chocolate, the chopped semisweet chocolate and the flour to the bowl with the reserved pecans.

In the food processor (you don’t even need to clean it), mix the eggs and sugar until well combined.

Add the corn syrup, pulse a couple of times, then add the remaining 2/3 cup of melted butter, the remaining 1/2 teaspoon of salt and all the vanilla. Process to combine thoroughly, then pour over the pecan filling mixture, stir well and scrape everything into your crust-lined pan.

Bake 40 to 50 minutes or until the bars have pulled away slightly from the side of the pan.

Let cool to room temperature before cutting into 2 inch-squares, dusting with powdered sugar and arranging on an attractive serving platter.

B-man

[b-man]

Rice Krispies Tropical Squares



Ingredients:

1/4 cup butter or margarine
1 package (about 40) regular marshmallows or 5 cups miniature
6 cups Rice Krispies cereal
1/2 teaspoon vanilla extract (optional)
1/2 cup dried tart cherries
1 cup dried chopped fruit mix

Spread fruit ingredients into the bottom of a buttered 13 x 9-inch pan.

In a large microwave-safe bowl, heat butter or margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir in vanilla extract and Rice Krispies cereal until well coated. Using lightly buttered spatula, press into pan on top of fruit mixture. Allow mixture to cool. Cut into squares and serve fruit side up. Best if served the same day.

Stove top method: Melt butter or margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Proceed as above.

B-man

[b-man]

Pecan Pie Breakfast Squares

Crescent roll dough in a tube makes for a tasty crust that holds sweet, crunchy toasted pecans.


Ingredients:

1 (8 ounce) tube crescent dinner roll dough
1 egg
1/2 cup chopped pecans
1/2 cup granulated sugar
1/2 cup corn syrup
1 tablespoon butter, softened
1/2 teaspoon vanilla extract

Heat oven to 375 degrees. Butter a 9 x 13-inch baking pan.

Unroll dough from tube and place in buttered pan. With fingers, pinch together seams and press dough onto the bottom of the pan, coming up the sides just a little. Bake 5 minutes in oven just to set the dough. It will not yet be done.

Meanwhile, in a medium bowl, combine remaining ingredients. Pour over partially-baked crust and spread almost to edges with a spoon. Return to oven and bake about 20 minutes more until deep golden brown (top will be soft and bubbly). Allow to cool before cutting into squares.

Makes about 20.

B-man

[b-man]

Granola Bars


Cut up snack bars in serving size so they fit right in the snack size zip lock bags, then put them into a master large size freezer zip lock bags. Take out just what you need. Pack them in a lunch right from the freezer,,, and will be thawed and ready at lunch.

Ingredients:

1 cup honey
2/3 cup smooth peanut butter
2 2/3 cups rolled oats
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/3 cup wheat germ
2 cups of mix-ins in any combination of the following: coconut,
raisins, chocolate chips, butterscotch chips, peanut butter chips,
unsalted peanuts, miniature M&;M's, any finely chopped dried
fruit such as dates, apricots, apples, etc.

Mix honey and peanut butter until well blended. It might help to warm the honey in the microwave about 20 seconds so that it is not so stiff. Stir in oats, flour, wheat germ and mix-ins. If mixture seems too dry, add water 1 tablespoon at a time. If it is too sticky, add oats 1 tablespoon at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers. Press into a 9 x 13-inch pan lightly greased. Bake at 350 degrees F until barely browned. DO NOT OVER BAKE!

Cut while warm into desired sized bars. When completely cool, remove from pan with a greased spatula. Wrap each bar separately in plastic wrap and then store in a zip bag or air-tight container. These freeze extremely well. Save the crumbs for ice cream topping.

Makes about 2 dozen bars.

B-man

[b-man]

Chocolate Cherry Cheesecake Bars



Ingredients:

1 (18 ounce) refrigerated sugar cookie dough
1 egg, separated
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1/4 teaspoon almond extract
1 (10 ounce) jar Maraschino cherries, finely chopped
and well drained
3 drops red food coloring
2 cups (12 ounce) package semi sweet chocolate chips
1/2 cup (1 stick) butter or margarine
1/2 cup whipping cream

Heat oven to 350 degrees F.

Break up cookie dough into ungreased 15 x10-inch pan with sides. With floured fingers, press dough evenly in bottom of pan to form crust.

Bake 10 to 15 minutes or until light golden brown.

Meanwhile, in small bowl, beat 1 egg white until frothy.

Remove partially baked crust from oven. Brush egg white over crust. Return to oven; bake 3 minutes longer or until egg white is set.

Meanwhile, in large bowl, beat cream cheese until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.

Remove partial baked crust from oven. Pour cherry mixture evenly over crust. Return to oven; bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.

Meanwhile, in medium size saucepan, heat chocolate chips and margarine over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.

Stir whipped cream into chocolate mixture until well blended. Spread over cooled bars.

Refrigerate about 30 minutes or until chocolate is set. Cut into bars.

Store in refrigerator.

B-man

[b-man]

White Chip Meringue Dessert Bars



Ingredients:

Crust

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter or margarine, softened

Topping

2 cups (12 ounce package) Nestle Toll House Premier
White Morsels
1 1/4 cups coarsely chopped nuts, divided
3 large egg whites
1 cup packed brown sugar

Preheat oven to 375 degrees F.

Crust:

1. In a medium bowl combine flour, powdered sugar and butter with a pastry blender (or 2 knives) until crumbly.
2. Press evenly onto bottom of ungreased 13 x 9-inch baking pan.
3. Bake for 10 to 12 minutes or until set.

Topping:

1. Sprinkle white morsels and 1 cup nuts over hot crust.
2. In a small mixer bowl beat egg whites until frothy. Gradually add brown sugar; beat until stiff peak forms.
3. Carefully spread meringue over morsels and nuts. Sprinkle with remaining nuts.
4. Bake 15 to 20 minutes or until golden brown.
5. Serve warm or cool completely.

Servings: 24 bars

B-man

[b-man]

Key Lime Coconut Squares



Ingredients:

Crust

1 1/2 cups all-purpose flour
1/2 cup coarsely ground almonds
1/2 cup granulated sugar
1/2 cup butter

Filling

1 cup Key lime juice
1 teaspoon grated Key lime peel
2 drops green food color
2 (14 ounce) cans sweetened condensed milk


Topping

1/2 cup flaked coconut



Preheat oven to 350 degrees F.

Combine filling ingredients in large bowl. Set aside. Mixture will thicken slightly.

For crust, combine flour, sugar and almonds in a large bowl. Cut in the butter until mixture is crumbly. Pat mixture evenly into an ungreased 13 x 9-inch baking pan. Bake about 18 minutes until lightly browned.

Pour filling over crust and sprinkle with coconut. Continue baking about 15 minutes or until filling is set. Cool completely before cutting into squares. Cover and store in refrigerator.

B-man

[b-man]

Magic Cherry Cookie Bars

Makes 2 to 3 dozen bars.


Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 cup (6 ounces) semisweet chocolate chips
1 (10 ounce) jar maraschino cherries (without stems), drained,
patted dry and chopped (about 1 cup)
1 1/3 cups flaked coconut

Preheat oven to 350 degrees F (325 degrees F for glass baking pan).

In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13 x 9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

B-man