Bars & Brownies

Baby Ruth Cookie Bars

Baby Ruth Bar Recipe

Ingredients: 1 cup white sugar 1 cup brown sugar 1 1/2 cups white Karo syrup 1 cup peanut butter 7 cups corn flakes 1 cup Spanish peanuts Heat sugars, Karo syrup and peanut butter in a large saucepan stirring frequently until it is well mixed and melted together. In large bowl, combine together the corn flake and peanuts.Pour the hot mixture over the corn flake mixture and stir well until the cornflakes and nuts are well coated. Using buttered fingers, press the mixture evenly and well into a greased 10x15” cookie sheet with sides. Cool slightly before frosting. Frosting: 1 –

Layered Chocolate Nut Bars

Pecan Turtle Bars

A flaky crust and rich layers make these bars sinfully delicious! Crust 1 1/2 cups flour 3/4 cup powdered sugar 1/4 cup cocoa 1 cup cold butter, cut into chunks Using a pastry cutter, mix the crust ingredients together until they have a flaky pie type consistency. Pat crust mixture firmly into a 9x13” pan. Bake at 350° F for 15 minutes. Remove from oven and cool. Middle Layer 1 – 14 oz. can sweetened condensed milk 1 cup chocolate chips 1 tsp. vanilla In a double boiler or in the microwave, melt together the middle layer ingredients. Mix until all ingredients are

Applesauce Cookie Bars

Apple Bars with Cream Cheese Icing

Ingredients: 1/2 cup shortening 1 cup sugar 1 beaten egg 1 tsp. vanilla 1 1/2 cups applesauce 2 cups flour 1 tsp. cinnamon 1 tsp. cloves 2 tsp. soda 1/2 tsp. salt 1 cup raisins (optional) 1/2 cup chopped walnuts Cream together the shortening and sugar in a large mixing bowl.Add the beaten egg, vanilla and applesauce mixing well. In a separate bowl, combine the rest of the ingredients stirring together well. Add these dry ingredients to wet mixture stirring until thoroughly mixed.Spread cookie bar mixture evenly in a greased and floured 10x15” pan.Bake in a preheated 350° oven for 25 minutes.Cool bars prior

Apricot Layer Bars

Apricot Layer Bars

Ingredients: 3/4 cup butter 1 cup sugar 2 cups flour 1/2 tsp. soda 1 1/2 cups flaked coconut 1/2 cup chopped walnuts Filling: 1/2 cup sugar 1 small can crushed pineapple 1 cup chopped dry apricots First cook the filling by adding the sugar, pineapple with juice and dry apricots to a heavy saucepan and cooking over low heat for 20 minutes – be sure to stir often to prevent burning. Cool completely prior to spreading on the crust.For the crust, cream together the butter and sugar, stir in the flour and soda until well mixed.Spread evenly into 9x13” well greased pan and bake for

Triple Layer Gourmet Brownies

Marshmallow Layer Brownie Recipe

Bottom Layer 4 eggs 1 cup sugar 1 stick margarine 1 cup Hershey’s Chocolate syrup 1 cup flour 1/2 cup chopped pecans (optional) Middle Layer 1 1/2 cups Miniature Marshmallows Frosting 1 1/2 cups sugar 6 Tbsp. margarine 6 Tbsp. milk 3/4 cup chocolate chips In a large mixing bowl, beat the eggs well, then add sugar and margarine and cream together. Mix in the chocolate syrup.Then add the flour a little at a time (mixing between each addition).Fold in nuts. Pour batter into a 9x13” pan and bake at 350° F for about 25 minutes, use a toothpick to test. Remove brownies from

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