Makes 12-15 Bars
Prep Time: 10 min.
Baking Time: 25-28
Ingredients:
2 - packages Fudge Frosting Mix
2 - cups graham cracker crumbs
1/4 - cup powdered sugar
1/2 - cup margarine or butter, melted
1 - can (14 oz.) sweetened condensed milk
2 - cups shredded coconut
1 - cup chopped nuts
6 - bars (7/8 oz.) milk chocolate candy bars
Directions:
Preheat oven to 350°.
1) Combine 1/3 cup dry frosting mix, firmly packed, with graham cracker crumbs, powdered sugar and margarine or butter. Mix well.
2) Press mixture firmly in bottom of 13"x9" pan. In separate bowl, combine remaining frosting mix, sweetened condensed milk, coconut and nuts. Blend well. Spread over crust mixture.
3) Place pan in oven and bake for 25-28 minutes (edges will pull away from sides of pan). Remove from oven and place candy bars over top. Let stand until candy melts then spread evenly over top. Cool completely before cutting.
Showing posts with label Dessert Bars. Show all posts
Showing posts with label Dessert Bars. Show all posts
Wednesday, October 12, 2011
Tuesday, October 11, 2011
Country Chocolate Bars
Makes 9-12 Bars
Prep Time: 10 min.
Baking Time: 15-18 min.
Cooling Tile: 20 min.
Ingredients:
Crust1 - package Chocolate Chip Cookie Mix
1/4 - cup margarine or butter, softened
1 - egg
2 - Tablespoon instant chocolate pudding mix
Frosting1 - package Fudge Frosting Mix
4 - oz. cream cheese, softened
1/2 - cup chocolate chips
Directions:
Preheat oven to 350°. Grease a 8" square pan.
1) Combine all ingredients for crust and blend well. Press mixture into bottom of prepared pan.
2) Bake for 15-18 minutes. Cool 20 minutes. Over low heat melt chocolate chips and set aside.
3) Mix frosting mix and cream cheese on high until well blended. Add melted chocolate chips. Blend until smooth. Spread over bars, cut and serve.
Prep Time: 10 min.
Baking Time: 15-18 min.
Cooling Tile: 20 min.
Ingredients:
Crust1 - package Chocolate Chip Cookie Mix
1/4 - cup margarine or butter, softened
1 - egg
2 - Tablespoon instant chocolate pudding mix
Frosting1 - package Fudge Frosting Mix
4 - oz. cream cheese, softened
1/2 - cup chocolate chips
Directions:
Preheat oven to 350°. Grease a 8" square pan.
1) Combine all ingredients for crust and blend well. Press mixture into bottom of prepared pan.
2) Bake for 15-18 minutes. Cool 20 minutes. Over low heat melt chocolate chips and set aside.
3) Mix frosting mix and cream cheese on high until well blended. Add melted chocolate chips. Blend until smooth. Spread over bars, cut and serve.
Saturday, June 18, 2011
Browned Butter Date & Pecan Bars
Makes 25 bars
Prep Time: 35 min.
Baking Time: 30 to 35 min.
Cooking Time: 10 to 15 min.
Ingredients:
Bars
1 - cup butter
1 - cup firmly packed brown sugar
2 - teaspoons vanilla
2 - eggs
1-1/4 - cups all-purpose flour
1/2 - teaspoon baking powder
1/4 - teaspoon salt
1/2 - cup chopped dates
1/2 - cup chopped pecans
Frosting
1/4 - cup butter
2 - cups powdered sugar
1/2 - teaspoon vanilla
2 to 3 - Tablespoons milk
2 - Tablespoons chopped pecans
Directions:
Preheat oven to 350°F.
1) In a 3-quart heavy saucepan, melt 1 cup butter over medium heat.
2) Cook, stirring constantly and watching closely, until butter just begins to turn golden brown for 10 to 15 minutes.
3) Immediately remove from heat and cool 5 minutes.
4) Stir in brown sugar and 2 teaspoons vanilla. Add eggs, one at a time, mixing well after each addition.
5) Add flour, baking powder and salt; stir until well mixed. Stir in dates and 1/2 cup pecans.
6) Spread batter into greased 8-inch square baking pan.
7) Bake for 30 to 35 minutes or until bars are lightly browned and begin to pull away from sides of pan. Cool completely.
8) Melt 1/4 cup butter in 1-quart heavy saucepan over medium heat.
9) Cook, stirring constantly and watching closely, until butter just begins to turn golden brown for 4 to 6 minutes.
10) Immediately remove from heat; cool 5 minutes.
11) In a small bowl, combine cooled browned butter, powdered sugar and 1/2 teaspoon vanilla . Stir in enough milk for desired frosting consistency.
12) Spread frosting over cooled bars. Sprinkle with 2 Tablespoons chopped pecans. Gently press into frosting and cut into bars.
Prep Time: 35 min.
Baking Time: 30 to 35 min.
Cooking Time: 10 to 15 min.
Ingredients:
Bars
1 - cup butter
1 - cup firmly packed brown sugar
2 - teaspoons vanilla
2 - eggs
1-1/4 - cups all-purpose flour
1/2 - teaspoon baking powder
1/4 - teaspoon salt
1/2 - cup chopped dates
1/2 - cup chopped pecans
Frosting
1/4 - cup butter
2 - cups powdered sugar
1/2 - teaspoon vanilla
2 to 3 - Tablespoons milk
2 - Tablespoons chopped pecans
Directions:
Preheat oven to 350°F.
1) In a 3-quart heavy saucepan, melt 1 cup butter over medium heat.
2) Cook, stirring constantly and watching closely, until butter just begins to turn golden brown for 10 to 15 minutes.
3) Immediately remove from heat and cool 5 minutes.
4) Stir in brown sugar and 2 teaspoons vanilla. Add eggs, one at a time, mixing well after each addition.
5) Add flour, baking powder and salt; stir until well mixed. Stir in dates and 1/2 cup pecans.
6) Spread batter into greased 8-inch square baking pan.
7) Bake for 30 to 35 minutes or until bars are lightly browned and begin to pull away from sides of pan. Cool completely.
8) Melt 1/4 cup butter in 1-quart heavy saucepan over medium heat.
9) Cook, stirring constantly and watching closely, until butter just begins to turn golden brown for 4 to 6 minutes.
10) Immediately remove from heat; cool 5 minutes.
11) In a small bowl, combine cooled browned butter, powdered sugar and 1/2 teaspoon vanilla . Stir in enough milk for desired frosting consistency.
12) Spread frosting over cooled bars. Sprinkle with 2 Tablespoons chopped pecans. Gently press into frosting and cut into bars.
Wednesday, June 8, 2011
Marbled Toffee Bars
Makes 48 bars
Prep Time: 10 Min.
Baking Time: 12 to 16 min.
Cooling Time: 1 to 2 hrs.
Ingredients:
Crust
3 cups uncooked quick-cooking oats
1/2 cup butter, melted
3/4 cup firmly packed brown sugar
1/3 cup light corn syrup
2 teaspoons vanilla
1/2 teaspoon salt
Topping
1 cup white baking chips
1 cup milk chocolate chips
1/4 cup finely chopped nuts
Directions:
Preheat oven to 400°F. Line 13x9-inch baking pan with aluminum foil, extending ends over pan; grease foil.
1) In a large bowl, combine oats and butter. Mix until well coated.
2) Add brown sugar, corn syrup, vanilla and salt; mix well.
3) Press oat mixture firmly onto foil.
4) Bake for 12 to 16 minutes or until light golden brown.
5) Sprinkle with chips. Let stand 2 to 3 minutes until softened.
6) Spread chips over bar with metal spatula or knife for a marbled effect. Sprinkle with nuts.
7) Cover and refrigerate until chocolate is set (1 to 2 hours).
8) Lift bars from pan, using ends of foil. Carefully peel off foil; cut into bars.
9) Store refrigerated in container with tight-fitting lid.
Prep Time: 10 Min.
Baking Time: 12 to 16 min.
Cooling Time: 1 to 2 hrs.
Ingredients:
Crust
3 cups uncooked quick-cooking oats
1/2 cup butter, melted
3/4 cup firmly packed brown sugar
1/3 cup light corn syrup
2 teaspoons vanilla
1/2 teaspoon salt
Topping
1 cup white baking chips
1 cup milk chocolate chips
1/4 cup finely chopped nuts
Directions:
Preheat oven to 400°F. Line 13x9-inch baking pan with aluminum foil, extending ends over pan; grease foil.
1) In a large bowl, combine oats and butter. Mix until well coated.
2) Add brown sugar, corn syrup, vanilla and salt; mix well.
3) Press oat mixture firmly onto foil.
4) Bake for 12 to 16 minutes or until light golden brown.
5) Sprinkle with chips. Let stand 2 to 3 minutes until softened.
6) Spread chips over bar with metal spatula or knife for a marbled effect. Sprinkle with nuts.
7) Cover and refrigerate until chocolate is set (1 to 2 hours).
8) Lift bars from pan, using ends of foil. Carefully peel off foil; cut into bars.
9) Store refrigerated in container with tight-fitting lid.
Tuesday, March 15, 2011
Key Lime Bars
Makes 36 servings
Prep Time: 15 min.
Baking Time: 35 min.
Cooling Time: 3 hrs. 30 min.
Ingredients:
1 1/2 cups coconut cookie crumbs, (17 cookies)
3 Tablespoons butter or margarine, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup Key lime juice or Regular lime juice
1 Tablespoon grated lime peel
Lime peel or strawberries, if desired
Directions:
Preheat oven to 350ºF. Grease square pan, 9x9x2 inches.
1) Mix cookie crumbs and butter thoroughly with fork.
2) Press evenly in bottom of pan and refrigerate while preparing cream cheese mixture.
3) In a small bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
4) Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.
5) Bake about 35 minutes or until center is set. Cool 30 minutes.
6) Cover loosely and refrigerate at least 3 hours until chilled.
7) For 36 bars, cut into 6 rows by 6 rows.
8) Garnish with lime peel. Store covered in refrigerator.
Prep Time: 15 min.
Baking Time: 35 min.
Cooling Time: 3 hrs. 30 min.
Ingredients:
1 1/2 cups coconut cookie crumbs, (17 cookies)
3 Tablespoons butter or margarine, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup Key lime juice or Regular lime juice
1 Tablespoon grated lime peel
Lime peel or strawberries, if desired
Directions:
Preheat oven to 350ºF. Grease square pan, 9x9x2 inches.
1) Mix cookie crumbs and butter thoroughly with fork.
2) Press evenly in bottom of pan and refrigerate while preparing cream cheese mixture.
3) In a small bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
4) Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.
5) Bake about 35 minutes or until center is set. Cool 30 minutes.
6) Cover loosely and refrigerate at least 3 hours until chilled.
7) For 36 bars, cut into 6 rows by 6 rows.
8) Garnish with lime peel. Store covered in refrigerator.
Monday, March 14, 2011
Cookie-Cheesecake Bars
Makes 24 servings
Prep Time: 20 min.
Baking Time: 27 to 36 min.
Cooling Time: 1 hr. 15 min.
Ingredients:
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups coarsely crushed creme-filled chocolate sandwich cookies
1 package (8 oz) cream cheese, softened
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 eggs
24 miniature crème-filled chocolate sandwich cookies
Directions:
Preheat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F).
1) In large bowl, beat 2 cups flour, the brown sugar and butter with electric mixer on medium speed, or mix with spoon.
2) Press mixture in ungreased 13x9-inch pan.
3) Bake 15 to 20 minutes or until golden brown. Sprinkle with crushed cookies.
4) In medium bowl, beat cream cheese, granulated sugar, 1/4 cup flour and the eggs with electric mixer on medium speed until thick and fluffy. Pour over crushed cookies.
5) Bake 12 to 16 minutes or until topping is set. Cool 15 minutes.
6) Refrigerate 1 hour or until firm.
7) For bars, cut into 6 rows by 4 rows. Top each bar with miniature cookie.
8) Store covered in refrigerator.
Prep Time: 20 min.
Baking Time: 27 to 36 min.
Cooling Time: 1 hr. 15 min.
Ingredients:
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups coarsely crushed creme-filled chocolate sandwich cookies
1 package (8 oz) cream cheese, softened
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 eggs
24 miniature crème-filled chocolate sandwich cookies
Directions:
Preheat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F).
1) In large bowl, beat 2 cups flour, the brown sugar and butter with electric mixer on medium speed, or mix with spoon.
2) Press mixture in ungreased 13x9-inch pan.
3) Bake 15 to 20 minutes or until golden brown. Sprinkle with crushed cookies.
4) In medium bowl, beat cream cheese, granulated sugar, 1/4 cup flour and the eggs with electric mixer on medium speed until thick and fluffy. Pour over crushed cookies.
5) Bake 12 to 16 minutes or until topping is set. Cool 15 minutes.
6) Refrigerate 1 hour or until firm.
7) For bars, cut into 6 rows by 4 rows. Top each bar with miniature cookie.
8) Store covered in refrigerator.
Friday, December 17, 2010
Peanut Butter Caramel Bars
Makes 60 bars
Prep Time: 25 min.
Baking Time: 15 to 20 min.
Cooking Time: 6 to 11 min.
Chilling Time: 3 hrs.
Ingredients:
Crust
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 egg
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups pecan halves
Topping
1 package (14-ounce) caramels, unwrapped
2 tablespoons Half & Half
1 teaspoon vanilla
1 package (11.5-ounce) milk chocolate chips
Directions
Preheat oven to 375°F.
1) In large bowl, combine sugar, brown sugar, butter and peanut butter.
2) Beat at medium speed, scraping bowl often, until creamy.
3) Add egg and continue beating until well mixed.
4) Reduce speed to low; add flour, baking powder and salt. Beat until dough forms.
5) Press dough evenly into ungreased 15x10x1-inch baking pan.
6) Sprinkle pecans evenly over dough.
7) Place baking pan in oven and bake for 15 to 20 minutes or until crust is lightly browned around edges.
8) Meanwhile, place caramels and half & half in 2-quart heavy saucepan.
9) Cook for 6 to 11 minutes over medium heat, stirring constantly, until smooth. Stir in vanilla.
10) Drizzle caramel mixture evenly over pecans; sprinkle with chocolate chips.
11) Cool completely, for about 3 hours, at room temperature. Cut into bars.
Prep Time: 25 min.
Baking Time: 15 to 20 min.
Cooking Time: 6 to 11 min.
Chilling Time: 3 hrs.
Ingredients:
Crust
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 egg
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups pecan halves
Topping
1 package (14-ounce) caramels, unwrapped
2 tablespoons Half & Half
1 teaspoon vanilla
1 package (11.5-ounce) milk chocolate chips
Directions
Preheat oven to 375°F.
1) In large bowl, combine sugar, brown sugar, butter and peanut butter.
2) Beat at medium speed, scraping bowl often, until creamy.
3) Add egg and continue beating until well mixed.
4) Reduce speed to low; add flour, baking powder and salt. Beat until dough forms.
5) Press dough evenly into ungreased 15x10x1-inch baking pan.
6) Sprinkle pecans evenly over dough.
7) Place baking pan in oven and bake for 15 to 20 minutes or until crust is lightly browned around edges.
8) Meanwhile, place caramels and half & half in 2-quart heavy saucepan.
9) Cook for 6 to 11 minutes over medium heat, stirring constantly, until smooth. Stir in vanilla.
10) Drizzle caramel mixture evenly over pecans; sprinkle with chocolate chips.
11) Cool completely, for about 3 hours, at room temperature. Cut into bars.
Thursday, December 16, 2010
Peanut Butter Cheesecake Squares
Makes 12 to 15 Servings
Prep Time: 10 min.
Baking Time: 25 to 30 min.
Chilling Time: 3 hrs. or overnight
Ingredients:
Crust
2 pkgs. "JIFFY" Chocolate Muffin Mix
6 Tablespoons butter or margarine, melted
Filling2 packages (8 oz.) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup peanut butter
1 cup mini chocolate chips
Directions:
Preheat oven to 350°F., grease 13"x9" baking pan.
1) In a mixing bowl, combine muffin mix and melted butter or margarine.
2) Press into bottom of prepared pan and bake for 10 minutes.
3) Beat cream cheese, sugar and vanilla until well blended. Add eggs one at a time.
4) Mix in peanut butter. Spread mixture over crust.
5) Sprinkle with chocolate chips and bake for 25 to30 minutes.
6) Refrigerate 3 hours or overnight before serving.
Prep Time: 10 min.
Baking Time: 25 to 30 min.
Chilling Time: 3 hrs. or overnight
Ingredients:
Crust
2 pkgs. "JIFFY" Chocolate Muffin Mix
6 Tablespoons butter or margarine, melted
Filling2 packages (8 oz.) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup peanut butter
1 cup mini chocolate chips
Directions:
Preheat oven to 350°F., grease 13"x9" baking pan.
1) In a mixing bowl, combine muffin mix and melted butter or margarine.
2) Press into bottom of prepared pan and bake for 10 minutes.
3) Beat cream cheese, sugar and vanilla until well blended. Add eggs one at a time.
4) Mix in peanut butter. Spread mixture over crust.
5) Sprinkle with chocolate chips and bake for 25 to30 minutes.
6) Refrigerate 3 hours or overnight before serving.
Tuesday, August 31, 2010
Caramel Apple Pecan Bars
Makes 30 servings
Prep Time: 10 min.
Baking Time: 45 min.
Ingredients:
1 package (18-ounces) yellow cake mix
4 eggs
1/2 caramel toping
1/2 cup brown sugar
1 cup dark corn syrup
1/4 teaspoon allspice
2 teaspoons vanilla
1 1/2 cups chopped pecans
2 1/2 cups finely chopped, peeled apples
Whipped cream (optional)
Cooking Directions:
Preheat oven to 325-degrees F. and grease a 9x13-inch baking pan.
1) In a large bowl, combine cake mix, eggs, caramel topping, brown sugar, corn syryom allspice, and vanilla. With an electric mixer, beat well.
2) Stir in pecans and apples.
3) Bake for 40 to 45 minutes or until lightly browned and set in the middle.
4) Optional: serve with a dollop of whipped cream.
Prep Time: 10 min.
Baking Time: 45 min.
Ingredients:
1 package (18-ounces) yellow cake mix
4 eggs
1/2 caramel toping
1/2 cup brown sugar
1 cup dark corn syrup
1/4 teaspoon allspice
2 teaspoons vanilla
1 1/2 cups chopped pecans
2 1/2 cups finely chopped, peeled apples
Whipped cream (optional)
Cooking Directions:
Preheat oven to 325-degrees F. and grease a 9x13-inch baking pan.
1) In a large bowl, combine cake mix, eggs, caramel topping, brown sugar, corn syryom allspice, and vanilla. With an electric mixer, beat well.
2) Stir in pecans and apples.
3) Bake for 40 to 45 minutes or until lightly browned and set in the middle.
4) Optional: serve with a dollop of whipped cream.
Tuesday, August 3, 2010
Blueberry Cheesecake Bars
Makes 24 (1 bar each) servings
Prep Time: 30 min.
Baking Time: 30 min.
Ingredients:
6 Tablespoons butter, melted
2 cups Graham Cracker Crumbs
2 package (8 ounces each) Philadelphia Cream Cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 jar (10 ounces) blueberry jam or preserves
1 cup blueberries
Cooking Directions:
Preheat oven to 350-degrees F.
1) In a 13x9-inch baking pan, you want to mix butter and graham crumbs and press firmly onto bottom of pan.
2) Refrigerate until ready to use.
3) Beat cream cheese in large bowl with electric mixer on medium until creamy.
4) Add sugar, eggs and vanilla and beat until well blended. Set aside.
5) Stir jam in jar until softened and spread evenly onto crust.
6) Sprinkle with blueberries and top evenly with the cream cheese mixture.
7) Bake for 30 minutes or until slightly puffed. Cool completely in pan.
8) Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.
Alan's Kitchen Tip:
Make it Easy: Line 13x9-inch baking pan with 17x9-inch piece of parchment paper, with ends of paper extending over sides of pan. Prepare recipe as directed. When cooled, run knife along side of pan and gently lift cheesecake bars out using paper handles. You should have no sticking problem!
Prep Time: 30 min.
Baking Time: 30 min.
Ingredients:
6 Tablespoons butter, melted
2 cups Graham Cracker Crumbs
2 package (8 ounces each) Philadelphia Cream Cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 jar (10 ounces) blueberry jam or preserves
1 cup blueberries
Cooking Directions:
Preheat oven to 350-degrees F.
1) In a 13x9-inch baking pan, you want to mix butter and graham crumbs and press firmly onto bottom of pan.
2) Refrigerate until ready to use.
3) Beat cream cheese in large bowl with electric mixer on medium until creamy.
4) Add sugar, eggs and vanilla and beat until well blended. Set aside.
5) Stir jam in jar until softened and spread evenly onto crust.
6) Sprinkle with blueberries and top evenly with the cream cheese mixture.
7) Bake for 30 minutes or until slightly puffed. Cool completely in pan.
8) Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.
Alan's Kitchen Tip:
Make it Easy: Line 13x9-inch baking pan with 17x9-inch piece of parchment paper, with ends of paper extending over sides of pan. Prepare recipe as directed. When cooled, run knife along side of pan and gently lift cheesecake bars out using paper handles. You should have no sticking problem!
Subscribe to:
Posts (Atom)
