We want to see your best recipe(s) “bar none.”
Aline & B-man 
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.