Merry Berry Cheese Bars
2 cups flour
1-1/2 cups oats
3/4 cup + 1 Tbsp. packed brown sugar
1 cup butter, softened
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1/4 cup lemon juice
16 oz. whole berry cranberry sauce
2 Tbsp. cornstarch
Preheat oven to 350ºF. With mixer, beat flour, oats, 3/4 cup sugar and butter until crumbly. Set aside 1-1/2 cups mixture; press remaining mixture on bottom of greased 9x13" baking pan. Bake 15 minutes or until lightly browned. With mixer, beat cheese until fluffy. Gradually beat in condensed milk until smooth; stir in lemon juice. Spread over baked crust. Combine cranberry sauce, cornstarch and remaining 1 Tbsp. sugar. Spoon over cheese layer. Top with reserved crumb mixture. Bake 45 minutes or until golden. Cool and cut into bars. Refrigerate leftovers. Makes 2-3 dozen (depending how big you cut the bars).
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Mexican Chocolate Brownies
recipe by Lynda
3/4 cup butter
3 ounces unsweetened chocolate squares
1 round disk (contains 8 wedges) of Ibarra Mexican Chocolate
or 1 oz unsweetened chocolate plus 1 tsp cinnamon, if you need to substitute
1-3/4 cups sugar, 1/4 cup more sugar if you don't use Mexican chocolate
4 large eggs
1 1/2 cups flour
1/2 tsp. salt
1-1/2 tsp. vanilla extract, or Mexican vanilla
1 3/4 cups pecans, coarsely chopped
Preheat oven to 375ºF. Grease 9x9" pan. Melt butter, unsweetened chocolate squares and Mexican chocolate in a 3 quart, heavy saucepan over low heat. Remove pan from heat and mix in the remaining ingredients in the order listed, beating well with a wooden spoon after each addition. Pour batter into greased pan and smooth it with the wooden spoon. Bake 35-40 minutes, until brownies just begin pulling away from the sides of the pan. DO NOT OVERCOOK! Cool brownies for at least 10 minutes on a wire rack, or cool completely if you're going to store them. Sprinkle with powdered or cinnamon sugar if desired. Cut into 16 squares.
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Mini Chip Blondies
3/4 cup butter, softened
1-1/2 cups packed brown sugar
2 eggs
2 Tbsp. milk
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 cups (12 oz.) miniature chocolate chips
Cream butter and brown sugar in large bowl until light and fluffy. Add eggs, milk and vanilla; beat well. In separate bowl, combine flour, baking powder, baking soda and salt; blend into creamed mixture. Stir in mini chips. Spread batter in greased 13x9” pan. Bake at 350ºF. for 30-35 minutes or until lightly browned. Cool in pan; cut into bars. Makes 3 dozen.
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Mini Kisses Cookie Bars
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. baking soda
2-1/2 cups all-purpose flour
1-3/4 cups Hershey’s mini kisses, divided
1 cup chopped nuts , if desired
Heat oven to 375ºF. Beat butter and shortening in large bowl on medium speed of mixer just until blended. Add brown sugar and granulated sugar; beat well. Beat in eggs, vanilla and baking soda. Gradually beat in flour (if dough becomes too stiff, stir in remaining flour with spoon). Set aside 1/2 cup mini kisses. Stir in remaining mini kisses and nuts, if desired. Press dough into ungreased jelly-roll pan. Bake 15 to 20 minutes or until top is golden. Remove from oven; immediately place reserved mini kisses on top, pressing down lightly. Cool completely in pan on wire rack. Cut into bars. Makes about 48 bars.
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Mint-Brownie Dessert
from Hershey’s Chocolate for Every Season
five 1-oz. bars semisweet baking chocolate, divided
1/4 cup butter
1/2 cup sugar
1 egg
1/2 tsp. vanilla
2/3 cup flour
2 Tbsp. cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
1/3 cup milk
8 oz. cream cheese, softened
3/4 cup sugar
1/2 tsp. peppermint extract
3 cups (8 oz.) Cool Whip, thawed
few drops food coloring, optional
1 tsp. shortening
crushed starlight mints, optional
Heat oven to 350ºF. Lightly coat bottom and sides of 9” springform pan with Pam; set aside. Combine 3 bars of the baking chocolate and the butter in medium saucepan; stir over low heat just until melted. Remove from heat. Stir in 1/2 cup sugar. Add egg and vanilla, beating lightly with wooden spoon just until combined. Stir together flour, cocoa, baking powder and baking soda. Add flour mixture and milk alternately to chocolate mixture, stirring just until combined after each addition. Pour into prepared pan. Place springform pan on shallow baking pan. Bake about 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Beat cream cheese and the 3/4 cup sugar in medium bowl on medium speed of mixer until smooth. Stir in peppermint extract. Fold in Cool Whip; tint with food coloring, if desired. Spread evenly over cooled brownie in pan. Cover; refrigerate at least 2 hours or up to 24 hours. To serve, use narrow metal spatula to loosen edge; remove sides of pan. Cut into wedges. Place remaining 2 bars baking chocolate and the shortening in small microwave-safe bowl. Microwave at high (100%) for 1 minute; stir. Microwave an additional 15 seconds at a time, stirring after each heating, until melted and smooth. Drizzle melted chocolate over wedges. Sprinkle with crushed candy, if desired. Serves 12-16.
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Mint Chocolate Brownies
1 pkg. brownie mix with chocolate syrup pouch
3 Tbsp. water
1/4 cup vegetable oil
2 eggs
1 cup chopped pecans
10 oz. (1-1/2 cups) mint flavored semisweet chocolate chips
3 cups powdered sugar
1/3 cup butter
about 2 Tbsp. milk
2-3 drops green food color, if desired
2 Tbsp. butter
2 Tbsp. corn syrup
1-3 tsp. hot water
Heat oven to 350ºF. Grease bottom only of 13x9" pan. Mix dry brownie mix, pouch of chocolate syrup, 3 Tbsp. water, the oil and eggs with spoon about 50 strokes or until well blended. Stir in pecans and 1 cup of the chocolate chips. Spread in pan. bake 28 minutes; cool completely. Beat powdered sugar and 1/3 cup butter in small bowl on low speed until smooth. Beat in milk, 1 Tbsp. at a time, until spreading consistency. Beat in food color. Spread over brownies. Heat remaining chocolate chips, 2 Tbsp. butter and the corn syrup over low heat, stirring constantly, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. refrigerate 30 minutes or until chocolate is firm. Cut into squares. Makes 4 dozen.
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Mint Chocolate Squares
Bottom:
1/2 cup butter
2 oz. unsweetened chocolate, chopped
1 cup sugar
2 eggs
1/2 cup flour stirred with 1/4 tsp. salt
Topping:
3 Tbsp. butter, room temperature
2 Tbsp. milk
1-1/2 cups sifted powdered sugar
1/2 tsp. peppermint extract
green food coloring
Glaze:
2 Tbsp. butter
1 Tbsp. heavy cream or milk
2 oz. semisweet chocolate, chopped
Preheat oven to 350ºF. Grease and flour 9" square pan. Bottom Layer: In small saucepan over low heat, melt butter and chocolate, stirring until blended and smooth. Set aside to cool. In large bowl, beat sugar and eggs until thick and pale. Add cooled chocolate mixture and beat well. Gradually add flour, blending well after each addition. Spread evenly in pan. Bake 20-24 minutes, until toothpick inserted in center comes out clean. Let cool completely on wire rack. Topping: In medium bowl, beat together butter, milk and powdered sugar until smooth. Beat in peppermint extract and enough food coloring to make a pale green. Spread over cooled dough in pan. Cover with plastic wrap and chill until topping is firm. Glaze: In small saucepan over low heat, melt butter, cream and chocolate, stirring until smooth. Drizzle over topping. Cover and chill again until firm. Cut into squares. Makes 2 dozen.
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Mint-Filled Brownies
1/2 cup margarine
1 cup sugar
4 eggs
16 oz. Hershey's chocolate syrup
1 cup flour
1/2 cup nuts
1 tsp. baking powder
Mint Filling:
2 egg whites
3-1/4 cup powdered sugar
2 Tbsp. shortening
2 Tbsp. margarine melted
1/8 to 1/4 tsp. mint extract
2 or 3 drops green food coloring
Frosting:
1 cup sugar
4-1/2 Tbsp. margarine
4-1/2 Tbsp. milk
6 oz. chocolate chips
1 tsp. vanilla
Cream margarine and sugar together. Mix well after each of the following: Eggs, chocolate syrup, flour, nuts, and baking powder. Pour into greased and floured 9 x 13 inch cake pan or a jelly roll pan. Bake at 350ºF for 20 to 25 minutes.
Mint Filling: In small bowl, beat egg whites until frothy, gradually add powdered sugar and blend well. Add shortening and melted margarine. Beat 5 to 10 minutes, until fluffy. Add extract and food coloring. Spread over cooled bars.
Frosting: Boil milk, sugar and margarine for 30 seconds. Remove from heat and add chocolate chips; beat until chips have melted, then add vanilla and mix. Partially cool frosting and spread over mint filling.
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Mint Julep Brownies
from “The Best of Mr. Food Cookin’ Quickies”
1 cup butter
4 oz. unsweetened chocolate
4 large eggs
2 cups sugar
1-1/2 cups flour
1/2 tsp. salt
2 Tbsp. bourbon
1 tsp. peppermint extract
Preheat oven to 350ºF. Melt butter and chocolate in heavy saucepan over low heat, stirring until smooth. Cool slightly. Beat eggs at medium speed of electric mixer 2 minutes. Gradually add sugar, beating well. Add chocolate mixture, flour, salt, bourbon and peppermint extract; beat well. Pour into greased and floured 9x13” pan. Bake 25-30 minutes. Cool completely in pan on wire rack. Cut into bars. Makes 2 dozen.
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Mixed Nut Bars
from "Recipe Hall of Fame Quick and Easy Cookbook"
1-1/2 cups flour
1/2 cup butter, softened
3/4 cup brown sugar
6 oz. butterscotch chips
1/3 cup light corn syrup
2 Tbsp. butter
11-oz. can mixed salted nuts
Mix flour, 1/2 cup butter and sugar together. Pat into greased 9x13” pan. Bake 10 minutes at 350ºF. and cool. Over low heat, heat butterscotch chips, corn syrup and remaining 2 Tbsp. butter. Cover bottom crust with nuts. Pour melted mixture over nuts. Bake 10 minutes more.
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Mocha Buttercream Bars
Bars:
22-1/2-oz. fudge brownie mix
1/2 tsp. cinnamon
1/2 cup oil
1/2 cup water
1 egg
Frosting:
2 tsp. instant coffee granules or crystals
4 tsp. hot water
2 cups powdered sugar
2 Tbsp. unsweetened cocoa
1/2 cup butter, softened
Heat oven to 350ºF. Grease bottom only of 13x9" pan. In large bowl, combine all bar ingredients; beat 50 strokes with spoon. Spread in pan; bake 27-30 minutes. Do NOT overbake. Cool 1 hour or until completely cooled. In large bowl, dissolved coffee granules in hot water. Add all remaining frosting ingredients; beat until smooth. Spread over cooled bars. Refrigerate at least one hour or until frosting is set. Cut into bars. Makes 3 dozen.
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Mocha Cinnamon Bars
2 tsp. instant coffee crystals
1/2 tsp. water
1/2 tsp. vanilla
2 cups flour
1 tsp. ground cinnamon
1 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg yolk
6 oz. semisweet chocolate chips
1 cup finely chopped walnuts or pecans
In small bowl, stir together coffee crystals, water and vanilla until coffee is dissolved. In medium bowl, stir together flour and cinnamon. In large mixer bowl, beat butter and sugars until fluffy. Add egg yolk and coffee mixture; beat well. Gradually add flour mixture, beating until well mixed. Press evenly into ungreased 15x10" jelly roll pan. Bake at 350ºF for 15-18 minutes or until done. Immediately sprinkle chocolate chips over top. Let stand until chocolate is softened, then spread evenly. Sprinkle with nuts. Cut into bars while warm; cool. Makes 4 dozen.
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Mocha Double-Fudge Brownies
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup butter or margarine, melted
2 Tbsp. water
1 Tbsp. instant coffee granules
1 tsp. vanilla extract
1/2 tsp. baking powder
1 large egg
1 large egg white
2/3 cup flour
1/4 cup semisweet miniature chocolate chips
1/4 cup fat free hot fudge chocolate topping
Heat oven to 350ºF. Coat bottom of an 8" square baking pan with cooking spray (do not coat sides of pan). Combine sugar, cocoa, butter, water, coffee, vanilla, baking powder and eggs in a bowl. Stir in flour and mini chips, stirring just until blended. Spread half of the batter in bottom of prepared pan. Spread chocolate topping over batter. Spread remaining batter over topping. Bake at 350ºF for 35 minutes or until brownies test done. Cool on a wire rack. Yield: 16 servings.
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Mocha Shortbreads
from "Mom’s Big Book of Baking"
1-1/2 cups flour
1/2 cup cocoa powder
1/4 tsp. salt
1 Tbsp. instant espresso powder
1 cup butter, softened
1 cup packed brown sugar
Preheat oven to 325ºF. Coat inside of 9” tart pan with cooking spray. Sift together flour, cocoa powder, salt and espresso powder into medium bowl. Cream butter and brown sugar together in large bowl with electric mixer on medium speed until fluffy, 2-3 minutes. Add flour mixture and beat on low speed until dough just comes together. Do not overmix. Turn dough into pan and press to edges with fingertips. Bake until shortbread is firm at edges but still soft in the center, 40-45 minutes. Let shortbread cool completely on wire rack and then cut into 16 wedges with sharp paring knife. Cookies will keep 2-3 days, stored at room temperature in an airtight container.
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Mom's Brownies
Moms will really enjoy this one!
Remove teddy bear from oven and preheat oven to 375ºF. Melt 1 cup butter. Remove teddy bear from oven again and tell Junior "no, no." Add butter to 2 cups sugar. Take shortening can away from Junior and clean cupboards. Measure 1/3 cup cocoa. Take shortening can away from Junior again and bathe cat. Apply antiseptic and bandages to scratches sustained while removing shortening from cat's tail. Assemble 4 eggs, 2 tsp. vanilla, and 1-1/2 cups sifted flour. Take smoldering teddy bear from oven and open all doors and windows for ventilation. Take telephone away from Junior and assure party on the line the call was a mistake. Call operator and attempt to have direct dialed call removed from bill. Measure 1 tsp. salt, 1/2 cup nuts and beat all ingredients well. Let cat out of refrigerator. Pour mixture into well-greased 9x13" pan. Bake 25 minutes. Rescue cat and take razor away from Junior. Explain to kids that you have no idea if shaved cats will sunburn. Throw cat outside while there's still time and he's still able to run away. Frosting: Mix the following in saucepan: 1 cup sugar, 1 oz unsweetened chocolate and 1/4 cup margarine. Take the darn teddy bear out of the @#$% broiler and throw it away -- far away. Answer the door and meekly explain to nice policeman that you didn't know Junior had slipped out of the house and was heading for the street. Put Junior in playpen. Add 1/3 cup milk, dash of salt, and boil, stirring constantly for 2 minutes. Answer door and apologize to neighbor for Junior having stuck a garden hose in man's front door mail slot. Promise to pay for ruined carpet. Tie Junior to clothesline. Remove burned brownies from oven.
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Mrs. Fields' Super Fudge Brownies
6 oz. unsweetened baking chocolate
1 cup salted butter, softened
4 large eggs
2 cups white sugar
1 Tbsp pure vanilla extract
1/2 cup flour
1 cup semisweet chocolate chips
Preheat oven to 300ºF. Grease an 8x8" baking pan. Combine baking chocolate and butter in a medium saucepan, melting over medium-low heat, stirring constantly until pieces are almost melted. Remove from heat, and stir until smooth. Beat eggs about 5 minutes with an electric mixer at medium speed. Add sugar and blend until combined. Add vanilla and melted chocolate. Add the flour and mix thoroughly. Pour into prepared pan, and sprinkle top with chocolate chips. Bake on the center rack for 45-55 minutes. Cool, and then refrigerate for at least 1 hour before cutting. Cut and serve chilled.
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Nut & Chocolate Chip Brownies
5 oz. semisweet chocolate, chopped
1/2 cup sunflower oil
1-1/4 cups packed brown sugar
2 eggs
1 tsp. vanilla
2/3 cup self-rising flour
4 Tbsp. cocoa powder
3/4 cup chopped walnuts or pecans
4 Tbsp. milk chocolate chips
Preheat oven to 350ºF. Lightly grease a shallow 7" square cake pan. Melt semisweet chocolate. In large bowl, beat oil, sugar, eggs and vanilla together with electric mixer. Stir in melted chocolate; beat well until evenly mixed. Sift flour and cocoa powder into bowl; fold in thoroughly. Stir in chopped nuts and chocolate chips. Pour into prepared pan and spread evenly to the edges. Bake 30-35 minutes, until top is firm and crusty. Cool in pan before cutting into squares. Makes 16.
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Nutty Cheesecake Squares
2 cups flour
1 cup finely chopped walnuts
2/3 cup packed brown sugar
1/2 tsp. salt
2/3 cup butter
Filling:
16 oz. cream cheese, softened
1/2 cup sugar
2 eggs
1/4 cup milk
1 tsp. vanilla
Combine flour, walnuts, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto bottom of greased 13x9" baking pan. Bake at 350ºF for 10-15 minutes or until lightly browned. Beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in refrigerator. Serves 16-20.
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Nutty Chocolate Caramel Bars
1-3/4 cups oats, quick or old-fashioned
1-3/4 cups flour, divided
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, melted
2 cups (12 oz.) semisweet chocolate chips
1 cup chopped nuts
1 cup caramel ice cream topping
Preheat oven to 350ºF. Grease bottom of 13x9" pan. Combine oats, 1-1/2 cups of the flour, the sugar, baking soda and salt. Stir in butter; mix well. Reserve 1 cup mixture; press remaining mixture onto bottom of prepared pan. Bake 12-15 minutes or until golden brown. Sprinkle with chocolate chips and nuts. Mix caramel topping with remaining flour. Drizzle over nuts to within 1/4" of pan edges. Sprinkle with reserved oat mixture. Bake 18-22 minutes or until golden brown. Cook in pan on wire rack; refrigerate until firm. Makes 2-1/2 dozen.
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Oatmeal Carmelitas
from Pillsbury's "Best of the Bake-Off Cookbook"
Erlyce Larson, Kennedy, MN, 1967
Crust:
2 cups flour
2 cups quick-cooking rolled oats
1-1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1-1/4 cups butter or margarine, softened
Filling:
12.5-oz. jar (1 cup) caramel ice cream topping
3 Tbsp. flour
6 oz. (1 cup) semisweet chocolate chips
1/2 cup chopped nuts
Heat oven to 350ºF. Grease 13x9” pan. In large bowl, blend all crust ingredients at low speed until crumbly. Press half of crumbs, about 3 cups, in bottom of greased pan. Reserve remaining crumb mixture for topping. Bake 10 minutes. Meanwhile, in small bowl, combine caramel topping and 3 Tbsp. flour. Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Bake an additional 18-22 minutes or until golden brown. Cool completely. Refrigerate 1-2 hours until filling is set. Cut into bars. Makes 3 dozen.
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Oatmeal Wedges
4 Tbsp. butter
1-1/2 Tbsp. molasses
1/3 cup brown sugar
1-1/4 cups rolled oats
pinch of salt
Preheat oven to 350ºF. Line 8" shallow cake pan with waxed paper; grease paper. Place butter, molasses and sugar in saucepan over low heat. Cook, stirring, until melted and combined. Remove from heat. Add oats and salt; stir to blend. Spoon into prepared pan and smooth surface. Bake 20-25 minutes until golden brown. Leave in pan until cool enough to handle. Unmold and cut into eight wedges while still hot.
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Old-World Raspberry Bars
2-1/4 cups flour
1 cup sugar
1 cup chopped pecans
1 cup butter
1 egg
10 oz. (3/4 cup) raspberry preserves
Heat oven to 350ºF. In large mixer bowl, combine all ingredients except preserves. Beat at low speed, scraping bowl often, until well mixed, 2-3 minutes. Reserve 1-1/2 cups mixture; set aside. Press remaining mixture into greased 8" square baking pan; spread preserves to within 1/2" of edge. Crumble reserved mixture over preserves. Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars. Makes 2 dozen.
NOTE: Any flavor preserves can be substituted for the raspberry preserves.
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Orange Brownies
from "Mom’s Big Book of Baking"
1/2 cup butter
2 oz. unsweetened chocolate
2/3 cup cake flour (NOT self-rising)
1/4 tsp. salt
1 cup sugar
2 large eggs
1 tsp. vanilla
2 Tbsp. Grand Marnier or other orange liqueur
1 tsp. grated orange zest
1/2 cup chopped almonds
Preheat oven to 350ºF. Line 8” square baking pan with heavy-duty foil, making sure foil is tucked into all corners and that there is at least 1” overhanging top of pan on all sides. Put 1” of water in bottom of double boiler or medium saucepan and bring to a bare simmer. Combine butter and chocolate in top of double boiler or in stainless steel bowl and set on top of simmering water, making sure water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until chocolate and butter are completely melted. Set aside to cool slightly. Combine flour and salt in small mixing bowl. Combine sugar and eggs in large bowl. With electric mixer, beat on high speed until mixture is thick and pale, about 5 minutes. Stir in chocolate mixture, vanilla, orange liqueur and orange zest on low speed until smooth. Stir in flour mixture until just incorporated. Stir in almonds. Pour batter into prepared baking dish. Bake until just set in center, 20-22 minutes. Let cool completely on wire rack. Grasping overhanging foil on either side of pan, lift out brownies and place on cutting board. Cut into 16 squares. Cookies will keep at room temperature in an airtight container for up to 3 days.
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Orange Buttercream Squares
Crust:
1-1/4 cups (about 25) finely crushed chocolate wafer cookies
1/3 cup butter, softened
Filling:
1-1/2 cups powdered sugar
1/3 cup butter, softened
2 tsp. grated orange peel
1 Tbsp. milk
1/2 tsp. vanilla
Glaze:
1 Tbsp. butter, melted
1 Tbsp. unsweetened cocoa
In medium bowl, stir together crust ingredients. Press on bottom of 9" square pan; refrigerate until firm, about 1 hour. In small mixer bowl, combine all filling ingredients. Beat at medium speed, scraping bowl often, until light and fluffy, 3-4 minutes; spread over crust. In small bowl, combine glaze ingredients. Drizzle over filling; refrigerate until firm, 1-2 hours. Cut into bars; store refrigerated. Makes 2 dozen.
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Orange Mocha Brownies
from PeggySue
1/2 pound unsalted butter
4 oz. unsweetened chocolate
4 oz. semisweet or bittersweet chocolate
2 cups sugar
5 eggs
1-1/2 cups unbleached flour
2 Tbsp. Grand Marnier
1 Tbsp. coffee extract
1 Tbsp. grated orange zest
Dash salt
1-1/2 cups chopped pecans, optional
Heat oven to 350ºF. Melt butter and chocolate over hot water or in a microwave. Set aside. Cream sugar and eggs thoroughly, then stir in cooled chocolate mixture. Thoroughly stir in flour, Grand Marnier, coffee extract, orange zest, salt and pecans (optional). Spoon batter into a greased and floured 9x13” baking pan, and bake 20 to 25 minutes. Brownies should be moist when a cake tester is inserted in the center. Let cool, and refrigerate for as long as three days or freeze for a couple of weeks. To serve, defrost if frozen or return refrigerated brownies to room temperature. Cut into squares or rectangles. Yield: 24 to 30 large brownies; 48 to 60 small brownies.
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Outrageous Brownies
2 cups unsalted butter
5 cups semisweet chocolate chips
6 oz. unsweetened chocolate
6 large eggs
2 Tbsp. + 1 tsp. powdered instant espresso
2 Tbsp. vanilla
2-1/4 cups sugar
1 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
3 cups chopped walnuts
In a double boiler, melt together the butter with half of the chocolate chips and unsweetened chocolate until smooth. Cool to room temperature. In a large bowl, combine the eggs, espresso, vanilla and sugar. Stir in chocolate mixture and mix. Stir in flour, baking powder and salt. Fold remaining chocolate chips and walnuts. Pour into a standard sized brownie pan. Bake at 350ºF for 30 minutes. Cool overnight in refrigerator. Makes 20 brownies.
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Pantry Blondies
from "Mom’s Big Book of Baking"
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
3/4 cup chopped walnuts
Preheat oven to 350ºF. Line 8” square baking pan with heavy-duty foil, making sure foil is tucked into all corners and that there is at least 1” overhanging top of pan on all sides. Combine flour, baking powder and salt in small mixing bowl. Melt butter in medium saucepan over low heat. Remove from heat. With wooden spoon, stir in brown sugar until dissolved. Quickly whisk in egg and vanilla. Stir in flour mixture until just incorporated. Stir in walnuts. Pour batter into prepared baking pan. Bake until just set in center, 25-30 minutes. Let cool completely on wire rack. Grasping overhanging foil on either side of pan, lift out blondies and place on cutting board. Cut into 16 squares. Cookies will keep at room temperature in an airtight container for up to 3 days.
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Patrick's Chocolate Brownies
recipe by "Gooseberry Patch Old-Fashioned Christmas Favorites"
3/4 cup shortening
3/4 cup cocoa
2 1/4 cups sugar
1 tsp. pure vanilla extract
4 large eggs
1-1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
Preheat oven to 350ºF. and grease a 13x9" baking pan. Melt shortening in a large saucepan over low heat, then stir in cocoa. Remove from heat. Mix in sugar and vanilla, the mix in eggs one at a time. Stir in remaining ingredients. Bake for 30 minutes. Cool completely before cutting into 2x2" squares. Yields 28 brownies.
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Peaches & Cream Bars
30 graham cracker squares
1/3 cup + 1/2 cup granulated sugar
1/2 cup sliced almonds
6 Tbsp. butter, melted
12 oz. cream cheese, room temperature
2 eggs
1 tsp. vanilla
Topping:
2 Tbsp. cold butter, cut up
1/4 cup packed brown sugar
1/2 cup sliced almonds
2 Tbsp. flour
13-oz. jar peach preserves
Heat oven to 350ºF. Spray 13x9" pan with Pam. Combine crackers, the 1/3 cup granulated sugar and almonds in food processor or blender. Process until well combined. Pour in melted butter. Process until crumbs hold together. Press over bottom of pan. Bake 10 minutes or until lightly colored. Meanwhile, beat together cream cheese and the 1/2 cup granulated sugar in large bowl with electric mixer until smooth. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Remove crust from oven. Pour in cream cheese mixture; spread evenly. Return to oven. Bake 15 minutes or until slightly puffed. Prepare topping: Crumble together cold butter, brown sugar, sliced almonds and flour in bowl. Remove pan from oven. Stir preserves to break up clumps. Gently spread preserves over top of bar. Sprinkle with topping. Bake another 15 minutes or until hot and bubbly. Cool completely in pan on wire rack. For firmer bars, chill in refrigerator. Cut into bars.
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Peanut Bars
1/2 cup margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1-1/2 cups quick cooking rolled oats
3/4 cup whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup peanuts, coarsely chopped
1/2 cup seedless raisins
Cream together margarine, sugars, egg and vanilla. Add oats, flour, baking soda and salt. Stir in peanuts and raisins. Put mixture evenly into a greased 9 inch baking pan. Bake at 350ºF. for 30 minutes. Cool in pan. Cut into bars.
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Peanut Butter 'n' Fudge Brownies
from Pillsbury's "Best of the Bake-Off Cookbook"
Jeannie Hobel, San Diego, CA, 1984 Prize Winner
Chocolate Portion:
2 cups sugar
1 cup butter or margarine, softened
4 eggs
2 tsp. vanilla
1-1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking powder
1/2 tsp. salt
1 cup peanut butter chips
Peanut Butter Portion:
3/4 cup peanut butter
1/3 cup butter or margarine, softened
1/3 cup sugar
2 Tbsp. flour
3/4 tsp. vanilla
2 eggs
Frosting:
3 oz. unsweetened chocolate
3 Tbsp. butter or margarine
2-2/3 cups powdered sugar
1/4 tsp. salt
3/4 tsp. vanilla
4-5 Tbsp. water
Heat oven to 350ºF. Grease 13x9” pan. In large bowl, beat 2 cups sugar and 1 cup butter until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Add 2 tsp. vanilla; blend well. In small bowl, combine 1-1/2 cups flour, cocoa, baking powder and 1/2 tsp. salt. Gradually add flour mixture to sugar mixture; mix well. Stir in peanut butter chips. In small bowl, beat peanut butter and 1/3 cup butter until smooth. Add 1/3 cup sugar and 2 Tbsp. flour; mix well. Add 3/4 tsp. vanilla and 2 eggs; blend well. Spread half of chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture over peanut butter mixture. To marble, pull knife through layers in wide curves. Bake 40-50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely. In medium saucepan over low heat, melt chocolate and 3 Tbsp. butter, stirring constantly, until smooth. Remove from heat. Stir in powdered sugar, 1/4 tsp. salt, 3/4 tsp. vanilla and enough water for desired spreading consistency. Frost cooled brownies; cut into bars. Makes 3 dozen.
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Peanut Butter and Jam Bars
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
1-1/4 cup all purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 cup red raspberry jam
Glaze (see below)
Preheat oven to 350ºF. Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda and baking powder. Reserve 1 cup of dough. Press remaining dough in ungreased 13x9” pan; spread with jam. Crumble reserved dough and sprinkle over jam. Bake until golden brown, about 20 minutes. Cool; drizzle with glaze. Cut into bars about 2 x 1-1/2 inches. Makes 3 dozen.
Glaze:
2 tsp. butter
1 cup powdered sugar
1 tsp. vanilla
1 to 2 tsp. hot water
Heat butter in 1 quart saucepan over low heat until melted. Mix in powdered sugar and vanilla. Beat in hot water, 1 tsp. at a time, until smooth and of desired consistency.
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Peanut Butter and Jelly Bars
1-1/3 cups flour
1-1/3 cups quick-cooking rolled oats
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup butter (NOT margarine)
1/2 cup peanut butter
1 cup chopped peanuts
1 egg, beaten
10 oz. (1 cup) your favorite jelly
For crumb mixture, in large bowl stir together flour, oats, brown sugar, sugar, baking powder and baking soda. With pastry blender, cut in butter and peanut butter until mixture resembles fine crumbs. Stir in 1/2 cup of the chopped peanuts. For topping, reserve 1 cup of the crumb mixture; set aside. For crust, stir egg into remaining crumb mixture. Press mixture into bottom of ungreased 13x9” baking pan. Bake 15 minutes at 350ºF. Carefully spoon jelly evenly over partially baked crust. Sprinkle with topping and remaining chopped peanuts. Bake 15-18 minutes more or until lightly browned around edges. Cool in pan on wire rack. Cut into bars. Store in airtight container in refrigerator up to 3 days. Makes 3 dozen.
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Peanut Butter and Jelly Bars #2
1-1/2 cups flour
1/2 cup sugar
3/4 tsp. baking powder
1/2 cup chilled butter
1 egg, slightly beaten
3/4 cup grape jelly
1 cup peanut butter chips
Combine flour, sugar and baking powder in large bowl. Cut in butter until mixture is the consistency of coarse crumbs. Add egg; blend well. Reserve half of mixture. Press remaining half into greased 9” square pan Spread grape jelly evenly over crust in pan. Sprinkle 1/2 cup of the peanut butter chips over jelly. Combine reserved crumb mixture with remaining 1/2 cup chips; sprinkle over top. Bake at 375ºF. for 30 minutes or until lightly browned. Cool; cut into bars. Makes about 16 bars.
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Peanut Butter Bars
1 box powder sugar
2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
12 oz. bag chocolate chips
Mix together, sugar, graham cracker crumbs, peanut butter, and melted butter. Pat into a 9x13" pan. Melt chocolate chips and spread over top. Let cool, cut enjoy.
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Peanut Butter Bars #2
1 cup crunchy peanut butter
2/3 cup butter, softened
1 tsp. vanilla
2 cups packed brown sugar
3 eggs
1 cup sifted flour
1/2 tsp. salt
Sugar Icing, below
1/4 cup semisweet chocolate chips
1 tsp. vegetable shortening
In large bowl, combine peanut butter, butter and vanilla. Beat with electric mixer until well blended. Beat in sugar until light and fluffy. Beat in eggs, one at a time. Stir in flour and salt just until well blended. Spread batter in greased 13x9" baking pan. Bake at 350ºF for 35 minutes or until center springs back when touched lightly with fingertip. Remove pan from oven to wire rack; cool slightly. Drizzle Sugar Icing from spoon over still-warm cookies in pan. Swirl with bowl of spoon to make random pattern. Melt chocolate with shortening in top of double boiler over simmering water. Drizzle chocolate over top of cookies to make black-and-white pattern. When cool, use sharp knife to cut into bars. Makes 3 dozen.
Sugar Icing: Blend 1 cup powdered sugar, 2 Tbsp. milk and 1/2 tsp. vanilla in small bowl until very smooth.
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Peanut Butter Blondies
from "Mom’s Big Book of Baking"
1 cup + 2 Tbsp. flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
6 Tbsp. butter
1 cup packed brown sugar
1/2 cup smooth peanut butter
2 large eggs
1 tsp. vanilla
1/2 up chopped salted peanuts
1/2 recipe Chocolate Glaze, below
Preheat oven to 350ºF. Line 8” square baking pan with heavy-duty foil, making sure foil is tucked into all corners and that there is at least 1” overhanging top of pan on all sides. Combine flour, baking powder, baking soda and salt in small mixing bowl. Melt butter in medium saucepan over medium heat. With wooden spoon, stir in brown sugar until dissolved. Remove pan from heat and stir in eggs and vanilla. Stir in flour mixture until just incorporated. Stir in peanuts. Pour batter into prepared baking pan. Bake until just set in center, 25-30 minutes. Let cool completely on wire rack. Spread glaze over blondies with offset spatula. Allow glaze to set, about 2 hours. Grasping overhanging foil on either side of pan, lift out blondies and place on cutting board. Cut into 16 squares. Cookies will keep at room temperature in an airtight container for up to 3 days.
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Peanut Butter Blondies #2
1/3 cup chunky peanut butter
1/4 cup butter, room temperature
3/4 cup firmly packed brown sugar
3/4 cup sugar
2 large eggs
1 tsp. vanilla
1-1/3 cups flour
1/2 cup unsweetened cocoa
1 tsp. baking powder
1/2 tsp. salt
3/4 cup salted peanuts, chopped
Preheat oven to 350ºF. Grease and flour 9” square baking pan. In large bowl, beat peanut butter and butter together until creamy and smooth. Beat in sugars until smooth. Beat in eggs, one at a time, beating well after each addition. Blend in vanilla. Combine flour, cocoa, baking powder and salt in separate bowl, then beat dry ingredients into peanut butter mixture until thoroughly incorporated. Scrape mixture into pan and spread evenly. Sprinkle nuts over top and lightly press into batter. Bake about 30 minutes. Cool and cut into squares.
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Peanut Butter Brownie Bars
Brownies:
1 cup butter
4 oz. unsweetened baking chocolate
2 cups sugar
4 eggs
1 cup flour
Filling:
1 cup creamy peanut butter
1/2 cup butter, softened
3 cups powdered sugar
1/3 cup milk
Drizzle Topping:
1/3 cup semi-sweet real chocolate chips
1 tsp. butter
Heat oven to 350ºF. In 1-quart saucepan melt 1 cup butter and baking chocolate over low heat, stirring constantly, until smooth (2 to 3 minutes). Set aside. In large mixer bowl combine sugar and eggs; beat until thick and lemon-colored (1 to 2 minutes). Add flour and melted chocolate mixture beat until well mixed (1 to 2 minutes). Pour into 15x10” jelly roll pan. Bake for 24-28 minutes until brownie is set. Cool completely. In medium mixer bowl, combine peanut butter and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low. Add powdered sugar and milk. Beat until well mixed (1 to 2 minutes). Spread over cooled brownie layer. Cover, refrigerate until firm (1 hour). In 1-quart saucepan melt drizzle ingredients over low heat , stirring constantly, until smooth (1 to 2 minutes). Drizzle mixture over peanut butter layer. Refrigerate until chocolate is set (1 hour). Cut into bars. Store refrigerated.
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Peanut Butter Brownies
1-1/2 cups reduced fat Bisquick
1 cup sugar
1/2 cup applesauce
1/2 cup chunky peanut butter
1/2 cup fat-free cholesterol-free egg product OR 4 egg whites OR 2 eggs
1-1/2 tsp. vanilla
3 oz. semisweet baking chocolate, melted and cooled
Heat oven to 350ºF. Stir all ingredients together until blended. Spread in ungreased 13x9” baking pan. Bake 20-25 minutes or until set. Cool; cut into bars. Makes 3 dozen.
NOTE: If you wish, add a peanut butter drizzle to the tops of these bars: Heat 1/4 cup peanut butter chips and 1/2 tsp. shortening in the microwave on high for 1-2 minutes. Stir until completely melted, then drizzle over bars.
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Peanut Butter Brownies #2
2 eggs
1 cup sugar
1/2 cup light brown sugar
1/2 cup crunchy peanut butter
1 tsp. vanilla
2 Tbsp. butter, softened
1-1/3 cups flour
2 Tbsp. baking powder
1/2 tsp. salt
1/4 cup chopped salted peanuts
Grease 9” square pan; preheat oven to 350ºF. Combine eggs, sugars, peanut butter, vanilla and butter. Mix thoroughly with electric mixer or rotary beater. Sift together flour, baking powder and salt. Stir into the first mixture. Spread in pan. Sprinkle peanuts over the top and press in lightly. Bake about 30 minutes. Cut in squares while warm.
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Peanut Butter Brownie Treats
1/4 cup butter
2 cups (12 oz.) semisweet chocolate chips
1/2 cup peanut butter
3 eggs
1 tsp. vanilla
1-1/2 cups sugar
1-1/4 cups flour
1/2 tsp. baking powder
Peanut Butter Frosting, below
Heat oven to 350ºF. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Heat butter and chocolate chips in e-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Stir in peanut butter until well blended. beat in eggs, one at a time, until smooth. Stir in vanilla. Beat in sugar, flour and baking powder until smooth. Divide batter evenly among muffin cups. bake 18-22 minutes or until tops are dry. Immediately remove from pan; cool completely on wire rack. Spread with frosting. Decorate each with coarsely chopped miniature peanut butter cup if desired. Makes 1 dozen.
Peanut Butter Frosting: Mix together 1-1/2 cups powdered sugar, 2 Tbsp. peanut butter, 2 Tbsp. milk and 1/2 tsp. vanilla until smooth.
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Peanut Butter Carrumba Bars
from Pillsbury's "Best of the Bake-Off Cookbook"
Virginia Moon, Harvest, AL, 1994
Crust:
1 lb. 2.25-oz. pkg. pudding-included yellow cake mix
1/2 cup butter or margarine, melted
1 egg
6 oz. pkg. (ten .6-oz. cups) Reese’s peanut butter cups, chopped
Filling:
12.5-oz. jar (1 cup) caramel ice cream topping
1/4 cup peanut butter
2 Tbsp. cornstarch
1/2 cup salted cocktail peanuts
Topping:
16-oz. can milk chocolate frosting
2 Tbsp. mocha-flavored instant coffee beverage powder
1/2 cup salted cocktail peanuts, chopped
Heat oven to 350ºF. Grease 13x9” pan. In large bowl, combine all crust ingredients; beat at low speed until well blended. Lightly press in greased pan. Bake 18-22 minutes or until light golden brown. In small saucepan, combine all filling ingredients except peanuts. Cook and stir over low heat until peanut butter is melted. Remove from heat; stir in 1/2 cup peanuts. Spread evenly over crust. Return to oven and bake an additional 5-7 minutes or until almost set. Cool completely. In small bowl, combine frosting and beverage powder; mix well. Spread over filling; sprinkle with chopped peanuts. Makes 3 dozen.
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Peanut Butter Chip & Jelly Bars
1-1/2 cups all-purpose flour
1/2 cup sugar
3/4 tsp. baking powder
1/2 cup cold butter
1 egg, beaten
3/4 cup grape jelly
1-2/3 cups (10-oz.) peanut butter chips
Heat oven to 375 ºF. Grease 9" square baking pan. Stir together flour, sugar and baking powder; with pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add egg; blend well. Reserve half of mixture; press remaining mixture onto bottom of prepared pan. Spread jelly evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir together remaining crumb mixture with remaining 2/3 cup chips; sprinkle over top. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.
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Peanut Butter Chip Brownies
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1-1/4 cups flour
1/4 cup unsweetened cocoa
1/4 tsp. baking soda
3/4 cup chocolate-flavored syrup
1 cup peanut butter chips
Cream butter, sugar, eggs and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa and baking soda; add alternately with syrup to creamed mixture. Stir in chips. Spread in greased 9x13" pan. Bake at 350ºF for 30-35 minutes or until brownie begins to pull away from edges of pan. Cool; frost, if desired. Cut into squares. Makes about 2 dozen.
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