Chocolate Robins
1 cup sugar
2 oz. unsweetened baking chocolate
1/2 cup butter
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cinnamon
3/4 cup chopped nuts
1/4 cup raisins
Combine eggs and sugar in large mixer bowl; beat until smooth. Melt baking chocolate and butter in top of double boiler over hot (not boiling) water. Blend into egg-sugar mixture. In separate bowl, combine flour, baking powder, salt and cinnamon; blend into chocolate mixture. Stir in nuts and raisins. Spread batter into greased 9” square pan. Bake at 350ºF. for 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan; cut into bars. Makes about 16 bars.
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Chocolate Ruby Treasures
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
2 eggs
1 tsp. vanilla
1 cup milk
1 cup chopped walnuts
1 cup (6 oz.) semisweet chocolate chips
16 oz. jar maraschino cherries, drained and coarsely chopped
Preheat oven to 325ºF. In medium-sized bowl, combine flour, baking powder, baking soda and salt; mix well and set aside. In large bowl, with electric mixer on high speed, beat together granulated sugar, brown sugar and butter till creamy. Add eggs and vanilla and continue beating till blended, then add milk and blend well. Gradually add flour mixture and beat till well mixed. With spoon, stir in remaining ingredients. Pour into 9x13" baking dish that has been sprayed with Pam. Bake 35-40 minutes or till top is light golden and a toothpick inserted in center comes out clean. Let cool completely before cutting into bars. Serves 12-15.
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Chocolate Seven Layer Bars
1-1/2 cup finely crushed thin pretzels
3/4 cup butter, melted
14 oz. sweetened condensed milk
4 oz. unsweetened chocolate, broken into pieces
2 cup miniature marshmallows
1 cup sweetened coconut flakes
1 cup coarsely chopped pecans
4 oz. semisweet chocolate, broken into pieces
1 Tbsp. shortening
Heat oven to 350ºF. Combine pretzels and butter in small bowl; press evenly on bottom of 13x9" pan. Place milk and unsweetened chocolate in small microwave safe bowl. Microwave at high power for 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred; pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down into chocolate layer. Bake 25-30 minutes or until lightly browned. Cool completely in pan on wire rack. Melt semisweet chocolate and shortening in small microwave safe bowl at high 1 minute or until melted when stirred. Drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars. Makes 3 dozen.
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Chocolate Shortbread
1/4 cup butter (NOT margarine), softened
1/4 tsp. vanilla
1/2 cup flour
1/4 cup powdered sugar
1-2 Tbsp. baking cocoa
In mixing bowl, cream butter. Add vanilla and mix well. Combine flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. Pat into 9x4" rectangle. Cut into 2x1-1/2" strips. Place 1" apart on ungreased baking sheets. Prick several times with fork. Bake at 300ºF. for 20-25 minutes or until set. Cool 5 minutes; remove to wire rack to cool completely. Makes 1 dozen.
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Chocolate Shortbread Bars
1/4 cup butter (NOT margarine), softened
1/4 tsp. vanilla
1/2 cup flour
1/4 cup powdered sugar
1-2 Tbsp. baking cocoa
In mixing bowl, cream butter. Add vanilla and mix well. Combine flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. Pat into 9x4" rectangle. Cut into 2x1-1/2" strips. Place 1" apart on ungreased baking sheets. Prick several times with fork. Bake at 300ºF. for 20-25 minutes or until set. Cool 5 minutes; remove to wire rack to cool completely. Makes 1 dozen.
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Chocolate Spice Bars
3/4 cup flour
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/4 tsp. salt
3/4 cup butter, softened
1-1/2 cups packed brown sugar
3 oz. unsweetened chocolate, melted
3 large eggs
1 cup walnut pieces, about 4 oz., coarsely chopped
Preheat oven to 375ºF. In bowl, combine flour, spices and salt. Stir well to mix; sift onto parchment or waxed paper. In bowl of electric mixer, beat butter with sugar on low speed until just mixed. Beat in chocolate, then eggs, one at a time, beating smooth after each addition. Beat in dry ingredients, scraping bowl and beaters several times. Remove from mixer; fold in nuts. Scrape batter into greased parchment- or foiled-lined 10x15" jelly roll pan; smooth batter. Bake 20-25 minutes, until firm but not dry. Cool in pan on rack. Cut into squares. Makes 3 dozen.
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Chocolate Swirl Peanut Butter Blondies
from "The All New Good Housekeeping Cookbook"
2-1/2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
3 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1 cup creamy peanut butter
1/2 cup butter, softened
1-3/4 cups packed light brown sugar
3 large eggs
2 tsp. vanilla
6 oz. semisweet chocolate chips (1 cup)
Preheat oven to 350ºF. In medium bowl, combine flour, baking powder and salt. In heavy 1-quart saucepan, melt semisweet and unsweetened chcolates, stirring frequently, until smooth. In large bowl, with mxier at medium speed, beat peanut butter, butter and brown sugar until light and fluffy, about 2 minutes. Add eggs and vanilla; beat until blended. Reduce speed to low; beat in flour mixture just until blended (dough will be stiff.) Place one-third of dough (about 1-3/4 cups) in separate large bowl. Stir in melted chocolate until blended; stir in 3/4 cup chocolate chips. With hand, pat half of remaining dough onto bottom of ungreased 13x9" baking pan to form thin layer. In random pattern, drop chocolate dough and remaining peanut butter dough on top of first layer; lightly pat. Sprinkle remaining chocolte chips on top. Bake until toothpick inserted in center comes out clean, 25-30 mintes. Cool completely in pan on wire rack. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Makes 2 dozen.
Each blondie: 273 calories, 6g protein, 34g carbohydrate, 14g total fat (6g saturated), 37mg cholesterol, 184mg sodium
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Chocolate Turtle Brownies
2 cups (12 oz.) semisweet chocolate chips
1/2 cup butter, cut into pieces
3 large eggs
11/4 cups flour
1 cup sugar
1 tsp. vanilla
1/4 tsp. baking soda
1/2 cup chopped walnuts
12 caramels
1 Tbsp. milk
Melt 1 cup of the chocolate chips and the butter in large, heavy saucepan over low heat, stirring constantly until smooth. Remove from heat; stir in eggs. Add flour, sugar, vanilla and baking soda; stir well. Spread in greased 13x9” baking pan; sprinkle with remaining chocolate chips and walnuts. Bake at 350ºF. for 20-25 minutes, or until wooden pick inserted in center comes out slightly sticky. Microwave caramels and milk in small bowl on High 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over warm brownies. Cool completely in pan on wire rack. Cut into bars. Makes 2 dozen.
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Chocolate Walnut Bars
1/2 cup walnuts
1/3 cup granulated sugar
3/4 cup flour, sifted
6 Tbsp. cold butter, chopped
Topping:
1/3 cup water
1/3 cup cocoa powder
1/2 cup granulated sugar
1 tsp. vanilla
pinch of salt
2 eggs
powdered sugar for dusting
Preheat oven to 350ºF. Grease sides and bottom of 8" square cake pan. Grind walnuts with a few Tbsp. of the sugar in a food processor, blender or nut grinder. In bowl, combine ground walnuts, remaining sugar and flour. Rub in butter until mixture resembles coarse crumbs. Alternatively, put all ingredient in food processor and process until mixture resembles coarse crumbs. Pat into even layer on bottom of pan. Bake 25 minutes. Meanwhile, to make topping, melt butter with the water in small saucepan over low heat. Beat in cocoa and sugar. Remove pan from heat. Stir in vanilla and salt. Allow to cool 5 minutes. Beat in eggs until well blended. Pour topping evenly over crust when it is baked. Return to oven and bake about 20 minutes, until set. Place pan on wire rack to cool. Cut into 2-1/2x1" bars and dust with powdered sugar. Store in refrigerator. Makes 2 dozen.
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Chocolate Walnut Crumb Bars
1 cup butter, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp. salt
2 cups (12-ounces) semi-sweet chocolate chips divided
1-1/4 cups (14-ounces) sweetened condensed milk
1 tsp. vanilla extract
1 cup chopped Walnuts
Beat butter in large mixer bowl until creamy. Stir in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of greased 13 x 9-inch baking pan; reserve remaining mixture. Bake in preheated 350ºF. oven for 10 to 12 minutes or until edges are golden brown. Warm 1-1/2 cups chips and sweetened condensed milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla. Spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture; sprinkle over chocolate filling. Bake in 350º F. oven for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Makes about 2-1/2 dozen bars.
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Choco-Nut Sweet Treats
from Pillsbury's "Best of the Bake-Off Cookbook"
Agatha L. Roth, Indianapolis, IN, 1996 Prize Winner
Crust:
18-oz. pkg. refrigerated chocolate chip cookies, well chilled
Filling:
2 eggs
2 tsp. vanilla
15-oz. can coconut pecan frosting
14-oz. can sweetened condensed milk
Topping:
1-1/2 cups semisweet chocolate chips
3 Tbsp. oil
1 cup coarsely chopped pecans or walnuts
Heat oven to 350ºF. Cut cookie dough into 1/2” slices. Arrange slices in bottom of ungreased 15x10” baking pan. Using floured fingers, press dough evenly in pan to form crust. Bake 8-12 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in large bowl, beat eggs until foamy. Add all remaining filling ingredients; beat 1 minute at medium speed or until well blended. Spoon and spread filling evenly over partially baked crust. Bake an additional 20-25 minutes or until top is deep golden brown and center is set. Cool 5 minutes. In small saucepan, combine chocolate chips and oil. Cook over medium high heat until chips are melted, stirring constantly. Carefully pour over filling; gently spread to cover. Sprinkle with pecans. Refrigerate 1-1/2 hours or until chocolate is set. Cut into bars. Store in refrigerator. Makes 4 dozen.
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Chunky Pecan Pie Bars
recipe by Taste of Home Cooking School Show
1-1/2 cups all-purpose flour
1/2 cup butter or margarine, (1 stick) softened
1/4 cup packed brown sugar
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 Tbsp. butter or margarine, melted
1 tsp. vanilla extract
1-3/4 cups semisweet chocolate chunks, (11.5 oz pkg.)
1-1/2 cups pecans, coarsely chopped
Preheat oven to 350ºF. Grease 13 x 9-inch baking pan. For crust: Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake 12 to 15 minutes or until lightly browned. For filling: Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into 24 bars.
Per Serving (excluding unknown items): 245 Calories; 14g Fat (47.4% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2-1/2 Fat; 1-1/2 Other Carbohydrates.
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Cinnamon Brownies
recipe by Ashley
3/4 cup cocoa
1/2 tsp. baking soda
2/3 cup butter or margarine, melted, divided
1/2 cup boiling water
2 cups sugar
2 eggs, beaten
1 tsp. vanilla extract
1-1/3 cups flour
1-1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup semisweet chocolate chips
Frosting:
6 Tbsp. butter or margarine, softened
1/2 cup cocoa
2-2/3 cups powdered sugar
1-1/2 tsp. ground cinnamon
1/3 cup evaporated milk
1 tsp. vanilla extract
In a mixing bowl, combine cocoa and baking soda; blend in 1/3 cup of the melted butter. Add boiling water, stirring until thickened. Stir in the sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 9x13 pan and bake at 350ºF for 40 minutes or until brownies test done. Cool. For frosting: Cream butter in a mixing bowl. Combine cocoa, sugar and cinnamon in another bowl. Add alternately with the evaporated milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over cooled brownies.
Ashley's Notes: I think 2 cups is a lot of sugar, so I go a little less. For the chocolate chips, I like to use the mini, although I've also used the cinnamon chocolate chips, too. I've only done the frosting once, as it's plenty rich without. But so good, of course!
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Cinnamon 'n' Sugar Shortbread
1-3/4 cups all-purpose flour
1 cup butter, softened
3/4 cup powdered sugar
1/2 cup cake flour
1/2 tsp. cinnamon
1 Tbsp. sugar
1/8 tsp. cinnamon
Heat oven to 350ºF. In large bowl combine all-purpose flour, butter, powdered sugar, cake flour and 1/2 tsp. cinnamon. With fork, stir together until soft dough forms. Press evenly on bottom of two 9" pie pans. In small bowl stir together sugar and remaining 1/8 tsp. cinnamon; sprinkle over shortbread. Score each pan into 8 wedges; prick all over with fork. Bake 20-30 minutes or until light golden brown. Cool on wire rack; cut into wedges. Serves 16.
NOTE: Two 9" shortbread molds can be used in place of the pie pans. Do not sprinkle with topping before baking. After removing from mold, sprinkle with topping.
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Cinnamon Squares
1 cup butter softened
1 cup sugar
1 egg separated
2 cups flour
1-1/2 Tbsp. cinnamon
1 tsp. salt
1-1/2 cups chopped nuts
Preheat oven to 325ºF. Cream butter and sugar together in bowl; add egg yolk. Add flour, cinnamon and salt. Press batter into bottom of generously greased, 8 x 14 inch pan. Beat egg white until foamy; spread on top of batter. Press chopped nuts on top. Bake for 30 minutes. Allow to cool slightly in pan, then cut into squares. Makes 4 dozen.
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Cinnamon Strips
1 cup sugar
1 cup butter, softened
1 egg, separated
2 cups flour
1/2 tsp. ground cinnamon
1 Tbsp. water
1/2 cup very finely chopped walnuts
Heat oven to 350ºF. Mix sugar, butter and egg yolk. Stir in flour and cinnamon. Press in light greased 10x15" jelly roll pan. (Or use two baking pans, one 8x8" and one 9x9".) Beat egg white and water until foamy; brush over dough. Sprinkle with walnuts. Bake until very light brown, 20-25 minutes. Immediately cut into 3x1" strips. Makes 4 dozen.
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Cocoa Mocha Brownies
2 cups flour
2 cups sugar
1 tsp. baking soda
3/4 cup butter, softened
1 cup hot, strong coffee
1/4 cup cocoa
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 tsp. vanilla
Frosting:
2 Tbsp. cocoa
3 cups powdered sugar
3-4 Tbsp. skim milk
1 Tbsp. vanilla
Preheat oven to 400ºF. Coat 17-1/2x11" jelly roll or sheet pan with Pam. In large bowl, mix flour, sugar and baking soda. In saucepan, combine butter, coffee and cocoa. Stir over medium heat until cocoa is dissolved and butter is melted. In another bowl, stir together buttermilk, egg and vanilla. Pour cocoa mixture and buttermilk mixture over flour mixture; stir until well blended. Pour into pan. Bake 20 minutes or until center springs back when touched. While brownies bake, stir together cocoa, powdered sugar, skim milk and vanilla until smooth and spreadable. Spread over hot baked brownies. Place pan on rack to cool. Cut into bars. Makes 3 dozen bars.
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Coconut-Almond Squares
Bottom layer:
1-1/2 cups flour
1/4 tsp. salt
2 Tbsp. packed brown sugar
1/2 cup cold butter, cut into pats
Topping:
3 Tbsp. flour
1/2 tsp. salt
1 cup packed brown sugar
1-1/2 cups sweetened shredded coconut
1 cup chopped blanched almonds, toasted
2 eggs, beaten
1 tsp. vanilla
Preheat oven to 350ºF. Grease 9x13" pan. Bottom layer: Put flour, salt and brown sugar in bowl of food processor; pulse to combine. Add butter; process until mixture clumps, scraping down bowl several times. With moistened fingers, pat dough evenly over bottom of prepared pan. Bake 12 minutes, until dry-looking and firm to the touch. Place pan on wire rack to cool. Topping: Stir together flour, salt, brown sugar, coconut and almonds. Add beaten eggs and vanilla; blend well. Spread evenly over cooled layer in pan. Bake 23-27 minutes, until filling is lightly browned and set. Let cool completely on wire rack; cut into bars. Makes 2 dozen.
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Coconut Brownies
3 oz. unsweetened chocolate
1/2 cup butter
2 large eggs
1 cup sugar
1 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup shredded coconut
Preheat oven to 350ºF. Grease 8” square baking pan. Melt chocolate and butter until smooth; cool. In large bowl, beat eggs until lemon-colored and frothy; beat in sugar. Add chocolate mixture and vanilla, mixing well. Sift flour, baking powder and salt together and stir into chocolate mixture. Stir in coconut, blend all ingredients thoroughly. Spread evenly in pan and bake about 25 minutes, until top is firm. Cool and cut into squares.
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Coconut Cherry Bars
1 cup flour
1/2 cup margarine or butter softened
3 Tbsp. powdered sugar
2 eggs
1 cup granulated sugar
1/4 cup flour
1 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup nuts chopped
1/2 cup coconut flaked
1/2 cup maraschino cherries chopped
Heat oven to 350ºF. Mix 1 cup flour, the margarine and powdered sugar. Press in greased 8” square baking pan. Bake 10 minutes. Beat eggs; stir in remaining ingredients. Spread over baked layer. Bake until golden brown, 25 to 30 min; cool. Cut into bars, 2x1 inch.
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Coconut Cherry Bars #2
from Lynda
1 cup butter or margarine
1-1/4 cups sugar
1 egg
1 tsp. vanilla
1/2 tsp. coconut extract, optional
2-1/2 cups flour
1/2 tsp. salt
1-1/2 tsp. baking powder
1/2 cup chopped nuts
1/2 cup maraschino cherries, chopped and drained some
2/3 cup flaked coconut
6 ounces miniature chocolate chips
Cream butter or margarine. Add sugar gradually. Add egg and vanilla; mix well. Sift together flour, baking powder and salt. Stir into creamed mixture. Stir in nuts, cherries, coconut and chocolate chips. Spread dough in a greased 9×13" pan. Bake at 375º for 25 minutes or until bars are firm in the center. Cool slightly. Cut into bars.
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Coconut Chocolate Chip Bars
Crust:
1 cups butter, softened
1/2 cup granulated sugar
2 cups flour
Topping:
4 eggs
1 cup granulated sugar
1 cup packed brown sugar
1 tsp. baking powder
7 oz. (2-2/3 cups) shredded sweetened coconut
2 cups pecan pieces, coarsely chopped (8 oz.)
2 cups (12 oz.) semisweet chocolate chips
Preheat oven to 350ºF. To make crust, use rubber spatula to beat butter in mixing bowl. Beat in sugar; fold in flour to form a crumbly dough. Turn dough onto into greased 15x10" jelly roll pan. Use floured palm of hand to pat and press dough into even layer over bottom of pan. Bake 15 minutes, until crust begins to color. Remove from oven; place on wire rack. To make topping, whisk eggs together, then whisk in granulated sugar. Whisk in brown sugar, then baking powder. Add coconut, pecans and chocolate chips; fold in with rubber spatula. Distribute topping all over dough and spread evenly. Bake 25-30 minutes or until topping is firm and golden. Cool on rack. Cut into bars. Makes 3 dozen.
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Coconut Lemon Crescent Bars
from Pillsbury's "Best of the Bake-Off Cookbook"
Marilyn Blankschien, Clintonville, WI, 1982 Prize Winner
Crust:
8-oz. can crescent rolls
Filling:
1 cup sugar
1 cup flaked coconut
2 Tbsp. flour
1/2 tsp. baking powder
1/2 tsp. grated lemon peel
1/4 tsp. salt
2 Tbsp. lemon juice
2 Tbsp. butter or margarine, melted
2 eggs, slightly beaten
Heat oven to 375ºF. Unroll dough into 2 long rectangles. Place in ungreased 13x9” pan; press over bottom and 1/2” up sides to form crust. Firmly press perforations to seal. Bake 5 minutes. Meanwhile, in medium bowl, combine all filling ingredients; mix well. Pour over partially baked crust. Return to oven; bake an additional 12-17 minutes or until light golden brown. Cool completely. Cut into bars. Makes 3 dozen.
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Coconut Pecan Brownies
from Pillsbury's "Best of the Bake-Off Cookbook"
Oddny Cerisano, Houston, TX, 1990
1 lb. 3.5-oz. pkg. fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg
15-oz. can coconut pecan frosting
1 cup dairy sour cream
1/2 cup chopped pecans
1/2 cup miniature semisweet chocolate chips
Heat oven to 350ºF. Grease bottom only of 13x9” pan. In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add pecan frosting and sour cream; mix well. Spread batter in greased pan. Sprinkle pecans and chocolate chips evenly over top. Bake 42-52 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars. Makes 2 dozen.
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Coconut Pecan Triangles
Cookies:
2 cups flour
1/4 cup sugar
1/2 tsp. salt
3/4 cup butter, melted
Topping:
1-1/2 cups firmly packed brown sugar
2 Tbsp. flour
1 tsp. vanilla
2 eggs, slightly beaten
1 cup chopped pecans
1/2 cup coconut
Heat oven to 350ºF. In medium bowl, combine all cookie ingredients; mix until crumbly. Press in bottom of 13x9" pan. Bake 20 minutes. Meanwhile, in another bowl, combine brown sugar, flour, vanilla and eggs; beat until smooth. Add pecans and coconut; mix well. Carefully spoon and spread pecan mixture over partially baked crust. Return to oven; bake an additional 15-17 minutes or until light golden brown. Cool 30 minutes or until completely cooled. Cut into triangle-shaped bars. Makes 3 dozen.
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Coconut-Pineapple Bars
1/2 cup margarine
3/4 cup sugar
1-1/4 cups all-purpose flour
1-1/4 pounds crushed pineapple
1 large egg
1 Tbsp. margarine
1/2 tsp. vanilla extract
3-1/2 oz. dried coconut
Combine 1/2 cup softened margarine and 1/4 cup sugar in a small bowl. Beat with an electric mixer set on medium speed until mixture is light and fluffy. Gradually beat in flour to form a soft dough. Press dough evenly on bottom and 1/2 inch up sides of 9 x 9 x 1-3/4 inch ungreased pan. Bake in preheated 350-degree oven for 15 minutes or until golden brown. Let cool. Drain pineapple very thoroughly. Spread pineapple over crust. Add rest of sugar to egg; beat until just blended. Add 1 Tbsp. melted margarine, vanilla and coconut. Spread mixture over pineapple. Bake 20 minutes longer, or until top is golden brown. Cool, then cut into 1-1/2 inch squares. Yield: about 3 dozen.
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Coffee Almond Blondies
2-1/3 cups brown sugar
3/4 cup butter
3 Tbsp. coffee liqueur (such as Kahlua)
5 tsp. instant coffee crystals
3 eggs
2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup almonds, toasted and coarsely chopped
6 oz. chocolate chips
Preheat oven to 350ºF. Grease a 9x13" pan with butter or Crisco (Do not use nonstick spray) Melt sugar and butter in a large saucepan. Add kahlua and coffee crystals and blend well. Add eggs to sugar mixture, again mixing well. Sift flour baking powder and salt in a bowl and stir these ingredients in to the mixture. Stir in the almonds and chocolate chips. Pour into the prepared pan and bake at 350ºF. for about 30 minutes until toothpick comes out with crumbs on it.
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Cookie Icing
from Kathy
2 cups powdered sugar
1/2 tsp. vanilla
Milk
In a medium mixing bowl stir together the powdered sugar, 1/2 tsp. vanilla, and enough milk (2 to 3 tablespoons) to make mixture of glazing consistency. Spread the top of each cookie with some of the glaze. Allow it to dry completely.
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Cookies and Cream Wedges
from "Recipe Hall of Fame Quick and Easy cookbook"
Crust:
2 cups finely crushed Oreos (24 cookies)
1/3 cup melted butter
Filling:
16 oz. cream cheese
2/3 cup sugar
1 Tbsp. vanilla
1 cup whipped cream (or Cool Whip)
2 oz. semisweet chocolate, grated (or mini chocolate chips)
Press Oreo crumbs mix with butter into bottom of springform pan. Beat cream cheese until fluffy. Add sugar and vanilla. Fold in whipped cream and grated chocolate. Pour over crust. Freeze 2 hours. Serves 8.
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Cranberry and Chocolate Squares
1/2 cup butter
4 Tbsp. cocoa powder
1-1/4 cups packed brown sugar
2 eggs, beaten
1 cup fresh or thawed frozen cranberries
Topping:
2/3 cup sour cream
6 Tbsp. granulated sugar
2 Tbsp. self-rising flour
4 Tbsp. soft margarine
1 egg, beaten
1/2 tsp. vanilla
5 Tbsp. coarsely-grated semisweet chocolate for garnish
Preheat oven to 350ºF. Grease 7x10" cake pan; dust lightly with flour. Combine butter, cocoa and sugar in saucepan and stir over low heat until melted and smooth. Remove from heat and stir in flour And eggs. Stir in cranberries, then spread into prepared pan. To make topping, mix all ingredients except chocolate. Beat until smooth; spread over base. Sprinkle with grated chocolate and bake 40-45 minutes, until risen and firm. Cool in pan; cut into 12 squares. Makes 1 dozen.
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Cranberry Walnut Bars
1/2 cup butter, melted
16-oz. pkg. cranberry quick bread
14-oz. sweetened condensed milk
1-1/2 cups chopped walnuts
2 cups fresh or frozen cranberries, finely chopped
2 eggs
1/4 cup orange juice
2 tsp. grated orange rind
1/4 tsp. salt
Orange Glaze, below
Heat oven to 350ºF. In large bowl, combine all ingredients; mix well. Pour into greased and floured 15x10" jelly roll pan. Bake 30-35 minutes or until golden; cool. Top with powdered sugar or Orange Glaze, below. Cut into bars; store at room temperature. Makes 3-4 dozen.
Orange Glaze: In small bowl, combine 1-1/2 cups powdered sugar, 3 Tbsp. orange juice and 2 tsp. grated orange rind; mix until smooth.
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Cranberry-Walnut Squares with Crumb Topping
Filling:
1 cup dried cranberries, coarsely chopped
1/2 cup orange juice
1 Tbsp. lemon juice
1/2 cup sugar
1 Tbsp. butter
1 Tbsp. flour
pinch of salt
Bottom Layer:
1-1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, room temperature
1/4 cup packed brown sugar
2 egg yolks
1 tsp. vanilla
Crumb Topping:
6 Tbsp. flour
1/4 cup sugar
1/8 tsp. salt
3 Tbsp. cold butter, cut into pats
1/4 cup chopped walnuts
Preheat oven to 350ºF; grease a 9" square pan. In heavy saucepan over medium heat, stir together all filling ingredients. Bring to a boil. Reduce heat; simmer, stirring constantly, 5 minutes, until thick. Set aside to cool. For bottom layer: In small bowl, stir together flour, baking powder and salt. In large bowl, cream butter and brown sugar. Add egg yolks and vanilla; beat again. Gradually add flour mixture, blending well after each addition. With moistened fingers, pat dough evenly into pan, pressing about 1/4" up sides. To make topping: put flour, sugar, salt and butter in food processor. Pulse until mixture is crumbly; do not overprocess. Add nuts and pulse once or twice to blend. Spread cooled filling evenly over bottom layer. Sprinkle topping over filling. Bake 25-30 minutes, until bottom layer is nicely browned around edges and crumb topping is lightly browned. Place pan on wire rack, run a knife around edges and allow to cool completely. Cut into squares. Makes 2 dozen.
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Cream Cheese Brownies
1 cup butter
two 4-oz. bars unsweetened baking chocolate
Cream Cheese Filling, below
2 cups sugar
2 tsp. vanilla
4 eggs
1-1/2 cups flour
1/2 tsp. salt
1 cup coarsely chopped nuts
Heat oven to 350ºF. Grease 13x9" pan. Heat butter and chocolate over low heat, stirring occasionally, until melted; cool. Prepare filling; reserve. Beat chocolate mixture, sugar, vanilla and eggs in large bowl on medium speed for 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed for 30 seconds, scraping bowl occasionally. Beat on medium speed for 1 minute. By hand, stir in nuts. Spread half of the batter (about 2-1/2 cups) in pan. Spread with filling. Carefully spread remaining batter over filling. Bake 45-50 minutes or until toothpick inserted in center comes out clean.; cool completely. Cut into bars. Refrigerate any leftovers. Makes 4 dozen.
Cream Cheese Filling: Beat together two 8-oz. pkgs. softened cream cheese, 1/2 cup sugar, 2 tsp. vanilla and 1 egg until smooth.
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Creamy Strawberry Brownie Delight
Brownies:
22-1/2-oz. pkg. fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg
Topping:
16 oz. cream cheese
16 oz. can vanilla frosting
3 cups sliced fresh strawberries
Heat oven to 350ºF. Grease bottom only of 13x9" pan. In large bowl, combine brownie mix, water, oil and eggs; beat 50 strokes with spoon. Spread in pan. Bake 27-30 minutes. Do NOT overbake. Cool one hour or until completely cooled. In small bowl, combine cream cheese and frosting; beat until smooth. Spread evenly over cooled brownies. Arrange strawberry slices over cream cheese mixture. Refrigerate until serving time. Store in refrigerator. Makes 16 bars.
NOTE: If desired, melt 1/4 cup chocolate chips with 1/2 tsp. oil; cool slightly. Drizzle over strawberry slices.
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Crunchy Lemon Squares
1 cup quick oats, uncooked
1 cup flour
1/2 cup flaked coconut
1/2 cup coarsely chopped pecans
1/2 cup packed brown sugar
1 tsp. baking powder
1/2 cup butter, melted
1 can sweetened condensed milk
1/2 cup lemon juice
1 Tbsp. grated lemon rind
Preheat oven to 350ºF (or 325ºF if using a glass dish). In medium bowl, combine oats, flour, coconut, nuts, sugar, baking powder and butter. Stir to form crumbly mixture; set aside. In medium bowl, combine sweetened condensed milk, lemon juice and lemon rind. Pat half of crumb mixture evenly on bottom of 9" square baking pan. Spread milk mixture on top and sprinkle with remaining crumbs. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Serves 9.
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Crunchy Peanut Butter Bars
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, room temperature
1/3 cup crunchy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup chopped unsalted peanuts
Preheat oven to 350ºF. Grease 9x13" baking pan. In small bowl, stir together flour, baking powder and salt. In large bowl, cream butter, peanut butter, sugar and brown sugar. Add egg and vanilla; beat well. Gradually add flour mixture, blending well after each addition. Stir in half the chopped nuts. Spread batter in pan. Sprinkle remaining chopped nuts over batter; press down lightly to embed in batter. Bake 19-21 minutes, until top is lightly browned and toothpick inserted in center comes out clean. Let cool completely on wire rack. Cut into bars. Makes 3 dozen.
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Czechoslovakian Jam Cookies
1 cup butter
1 cup sugar
2 egg yolks
2 cup flour
1/2 cup or more raspberry preserves or jam
Grease 9 x 13 inch pan. Cream butter and sugar until light and fluffy. Add egg yolks. Blend well. Gradually add flour and mix thoroughly. Spoon 1/2 of batter in pan and press down. Top with jam. Cover with remaining batter. Bake until light brown. Sprinkle with powdered sugar when cool.
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Dalmatian Bars
4 oz. unsweetened chocolate
3/4 cup butter
1-1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1-3/4 cups sugaf
4 eggs
2 tsp. vanilla
3-1/2-oz. jar macadamia nuts, coarsely chopped
1-1/2 cups white chocolate chips
Heat oven to 350ºF. Spray a 13x9" baking pan with Pam. Melt chocolate and butter in bowl over simmering water in saucepan. Stir until smooth. Mix together flour, baking powder and salt in small bowl. Stir sugar, eggs and chocolate-butter mixture in bowl. Stir in vanilla, then flour mixture until combined. Stir in nuts and half of the chips. Spread evenly in pan. Sprinkle remaining chips over top. Bake 20-25 minutes, until firm and white chips are lightly colored. Cool in pan; cut into bars.
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Double Chocolate Decadence Squares
1/2 cup butter
1/2 cup corn syrup
5 oz. semisweet chocolate
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 cup flour stirred with 1/4 tsp. salt
Bittersweet Chocolate Glaze, below
Preheat oven to 350ºF. Grease and flour 9" square pan. In medium pan over low heat, melt butter, corn syrup and chocolate, stirring until blended and smooth. Transfer to large bowl. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Gradually add flour, blending well after each addition. Spread in pan. Bake 30-33 minutes, until top is dry and crisp. Allow to cool completely on wire rack. Spread as much glaze as you like over dough, in an even layer, and let set at room temperature. Cut into squares. Makes 2 dozen.
Bittersweet Chocolate Glaze: Chop 3 oz. unsweetened chocolate and 6 oz. semisweet chocolate. Melt with 4 tsp. vegetable oil in heavy sauce pan over very low heat, stirring until smooth. Makes about 1 cup.
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Double Chocolate Fantasy Bars
18-1/2-oz. pkg. chocolate cake mix
1/3 cup vegetable oil
1 egg
1 cup chopped walnuts
14-oz. can sweetened condensed milk
6 oz. semisweet chocolate chips
1 tsp. vanilla
Heat oven to 350ºF. In large mixer bowl, beat dry cake mix, oil and egg until crumbly. Stir in walnuts. Reserving 1-1/2 cups crumb mixture. Press remainder firmly into greased 13x9" baking pan. In saucepan, combine remaining ingredients; cook and stir until melted. Pour over crust. Top with reserved crumb mixture. Bake 25 minutes or until bubbly. Cool; cut into bars. Store loosely covered at room temperature. Makes 2-3 dozen.
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Double Delicious Cookie Bars
1/2 cup butter
1-1/2 cups graham cracker crumbs
14 oz. sweetened condensed milk
6 oz. (1 cup) semisweet chocolate chips
6 oz. (1 cup) peanut butter chips
Preheat oven to 350ºF. In 13x9" baking pan, melt butter in oven. Sprinkle crumbs evenly over butter. Pour condensed milk evenly over crumbs. Top with chips; press down firmly with spoon. Bake 25-30 minutes or until lightly browned. Cool; cut into bars. Store covered at room temperature. Makes 2-1/2 dozen.
For perfectly cut bars: Line entire pan with foil first. When bars are baked, cool; left up edges of foil to remove from pan. Cut into individual squares. Lift off foil.
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Double Dutch Brownies
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup packed brown sugar
1 cup old-fashioned rolled oats
1/2 cup finely chopped walnuts
12 Tbsp. butter
2 oz. unsweetened chocolate
1 cup sugar
1 egg
1 tsp. vanilla
Preheat oven to 350ºF. Lightly grease 8” square baking pan. Sift together 1/3 cup of the flour, 1/4 tsp. of the baking soda and 1/4 tsp. of the salt in large bowl. Stir in brown sugar; mix thoroughly. Stir in oatmeal and nuts, then work in 6 Tbsp. of the butter, cut into little pieces, until mixture is well blended but crumbly. Press evenly into pan and bake 15 minutes. Melt chocolate and remaining butter over low heat; cool. Mix sugar into chocolate, then add egg, stirring until well mixed. Stir in vanilla. Sift together remaining 2/3 cup of flour, 1/4 tsp. baking soda and 1/4 tsp. salt; add to chocolate batter and blend until smooth. Pour over still-warm baked layer. Bake about 30 minutes, until firm on top. Cool and cut into squares.
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Double Fudge Chocolate Chip Brownies
8 oz. semisweet chocolate, chopped
1 cup butter
4 eggs
3 cups sugar
1-1/2 tsp. vanilla
2 cups flour
1 cup walnuts, broken into large pieces
1 cup semisweet chocolate chips
Preheat oven to 350ºF. Grease and flour 13x9" baking pan. Melt chopped chocolate and butter in top of double boiler. In large bowl, beat eggs and sugar. Add melted chocolate and vanilla; beat until blended. Add flour; mix well. Stir in nuts and chocolate chips. Pour into pan; spread evenly. Bake 30 minutes. (Brownies should be fudgy and moist; if overcooked, they will harden.) Remove from oven; cool completely. Cut into squares. Makes 2 dozen.
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Dump Brownies
from "Recipe Hall of Fame Quick and Easy Cookbook"
2 cups sugar
1-3/4 cups flour
1 cup oil
5 eggs
1 tsp. vanilla
1/2 cup cocoa
1/2 tsp. salt
6 oz. chocolate chips
Dump all ingredients, except chocolate chips, in mixing bowl. Mix well until blended. Pour into greased 9x13” pan. Top with chocolate chips. Bake at 350ºF. for 20-25 minutes.
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Dungeon Bars
1 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla
1 cup flour
1/2 tsp. salt
1/4 cup baking soda
1 cup oats
1 cup raisins
Preheat oven to 350ºF. Cream butter and sugars. Beat in eggs and vanilla. Add flour, salt and baking soda. Stir in oats and raisins. Spread in greased 9x13" pan. Bake 30 minutes. Cool slightly before cutting into bars. Makes 3 dozen.
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