Peanut Butter Chip-Pumpkin Bars
2 eggs
1 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup vegetable oil
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. pumpkin pie spice
1 cup peanut butter chips
Beat eggs in large bowl until blended. Add brown sugar, pumpkin and oil; bet well. In separate bowl, combine flour, baking powder, baking soda and pumpkin pie spice; blend into pumpkin mixture until smooth. Stir in peanut butter chips. Pour into greased and floured 13x9” pan. Bake at 350ºF for 25-30 minutes or until cookie begins to pull away from edges of pan. Cool completely in pan. Frost with Peanut Butter Brownie Frosting, below. Cut into bars. Makes 3 dozen.
Peanut Butter Brownie Frosting: Combine 1/3 cup granulated sugar, 1/4 cup evaporated milk and 2 Tbsp. butter in small saucepan. Stir over medium heat until mixture comes to a full boil; remove from heat. Quickly stir in 1 cup peanut butter chips until melted. Add 1 tsp. vanilla. Beat until of a spreading consistency.
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Peanut Butter-Chocolate Bars
1/2 cup + 2 Tbsp. butter
33 chocolate wafer cookies, finely ground (2 cups)
16 oz. cream cheese
2/3 cup sugar
2 eggs
3/4 cup smooth peanut butter
1/2 cup heavy (whipping) cream
3-1/2 oz. (1/2 cup + 1 Tbsp.) semisweet chocolate chips
additional semisweet chips for garnish
Heat oven to 325ºF. Line 13x9" baking pan with foil, letting ends extend 2" above pan at narrow ends. Melt butter in medium saucepan of bowl in microwave. Remove from heat; stir in cookie crumbs until moistened. Press evenly over bottom of ungreased prepared pan. Bake 15-17 minutes until slightly puffed. Meanwhile, beat cream cheese and sugar in medium bowl with mixer on medium speed until smooth. Beat in eggs and peanut butter until blended. With rubber spatula, spread evenly over baked crust. Bake 15-20 minutes until set and firm to the touch. Remove pan to wire rack; cool to room temperature. In saucepan over low heat, bring heavy cream just to a boil. Remove from heat; add chocolate and whisk until smooth. Pour over peanut butter layer, tilting pan until completely covered. Refrigerate 1 hour or until firm. Using large, sharp knife, cut into 2x1-1/2" bars, wiping knife clean with a damp paper towel after each cut. Garnish each bar with 3 chocolate chips. Store airtight with waxed paper between layers at cool room temperature for up to 3 days, or freeze up to 1 month. Makes 2-1/2 dozen.
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Peanut Butter-Chocolate Bars #2
Crust:
1 cup flour
1/3 cup sugar
1/2 cup butter
Filling:
1/2 cup sugar
1/4 cup crunchy peanut butter
1/2 cup light corn syrup
2 eggs
1/4 tsp. salt
1/2 tsp. vanilla
1/2 cup flaked coconut
1/2 cup semisweet chocolate chips
Heat oven to 350ºF. In small mixer bowl, combine all crust ingredients. Beat at low speed until mixture is crumbly. Press on bottom of greased 9" square pan. Bake 12-17 minutes or until edges are lightly browned. Meanwhile, in same bowl, combine all filling ingredients except coconut and chocolate chips. Beat at low speed until well mixed. By hand, stir in coconut and chocolate chips; pour over crust. Continue baking 20-30 minutes longer or until filling is set and golden brown. Cool completely; cut into bars. Makes 24.
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Peanut Butter-Chocolate Chip Brownies
recipe by Cooking Light Magazine
Cooking spray
1 cup all-purpose flour
1/4 cup semisweet chocolate mini chips
1/4 tsp. baking soda
1/8 tsp. salt
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1/4 cup creamy peanut butter
1 Tbsp. vegetable oil
1 tsp. vanilla extract
1 large egg
1 large egg white
Preheat oven to 350ºF. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chocolate chips, soda, and salt in a bowl. Combine sugars and remaining ingredients in a bowl; stir until well-blended. Add flour mixture, stirring just until blended. Spread batter in bottom of prepared pan. Bake 25 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Yield: 16 servings.
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Peanut Butter-Chocolate Squares
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup flour
3/4 cup oats
1/3 cup peanut butter
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
1 egg
6 oz. (1 cup) semisweet chocolate chips
Easy Glaze, below
Heat oven to 350ºF. Greased 13x9" pan. Mix sugars and butter in large bowl. Stir in flour, oats, peanut butter, baking soda, vanilla, salt and egg. Spread in pan. Bake 15-20 minutes or until golden brown. Immediately sprinkle with chocolate chips. Cool 5 minutes; spread evenly. Drizzle with glaze. Cut into squares. Makes 2 dozen.
Easy Glaze: Mix 1/3 cup powdered sugar, 2 Tbsp. peanut butter and 1-2 Tbsp. milk until smooth and thin enough to drizzle.
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Peanut Butter Cup Brownies
Brownies:
1 cup all purpose flour
1/4 tsp salt
1/4 tsp baking powder
10 oz semisweet chocolate, chopped
1 cup butter
1 cup granulated sugar
5 large eggs
1-1/2 tsp pure vanilla extract
8 oz miniature peanut butter cups, quartered, divided
Frosting:
2 cups powdered' sugar
1/2 cup creamy peanut butter
4-6 tbsp milk
Heat oven to 350ºF. Line bottom and 2 sides of 8" square baking pan with foil. In bowl, combine flour, salt and baking powder; set aside. In pot melt chocolate and butter over med heat. Remove from heat; stir in sugar, eggs and vanilla until combined. Stir in flour mixture until combined. Spread 1 cup batter in pan. Set aside about 32 peanut butter cup quarters; sprinkle remaining cups over batter in pan. Top with remaining batter. Bake 40 minutes or until edges are set and center is slightly soft. Cool completely in pan on rack.
Frosting: At low speed beat sugar with peanut butter until almost combined, about 30 seconds. Beat in milk, 1 tbsp at a time, until frosting is smooth and spreadable. Spread over top of; sprinkle with reserved peanut butter cup quarters.
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Peanut Butter Fudge Snack Bars
Bars:
1/2 cup butter
4 oz. unsweetened chocolate
2 cups sugar
1/2 cup water
3 eggs
1 tsp. vanilla
1-3/4 cups self-rising flour
Topping:
1/2 cup peanut butter
1/2 cup chopped salted peanuts
Heat oven to 350ºF. Grease bottom only of 13x9" pan. In large saucepan, melt butter and chocolate over medium-low heat, stirring occasionally; remove from heat. Stir in all remaining bar ingredients in order listed, mixing well after each addition. Pour into pan. Melt peanut butter in small saucepan over low heat, stirring occasionally. Drop peanut butter by small spoonfuls over batter. With knife, gently swirl peanut butter into batter to create marbled effect. Sprinkle with peanuts. Bake 30-35 minutes or until bars begin to pull away from sides of pan. Makes 2 dozen.
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Peanut Butter Marbled Bars
1/2 cup crunchy peanut butter
1/3 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 eggs
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
2 cups (12 oz.) semisweet chocolate chips
Cream peanut butter, butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, combine flour, baking powder and salt; blend into peanut butter mixture. Spread into greased 13x9” pan. Sprinkle chocolate chips evenly over top. Bake at 350ºF. for 5 minutes. Remove from oven. Use spatula or knife to swirl chips through batter for a marbled effect. Return to oven and bake 25-30 minutes more or until lightly browned. Cool in pan; cut into bars. Makes 4 dozen.
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Peanut Butter Marbled Brownies
Peanut Butter Filling, below
1 cup butter
2 cups sugar
2 tsp. vanilla
3 eggs
3/4 cup cocoa
1-1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup milk chocolate chips
Heat oven to 350ºF. Grease 13x9" baking pan. Prepare filling. Place butter in large microwave-safe bowl. Microwave on high 2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time; beat well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips. Remove q cup batter. Pour remaining batter into prepared pan. Spread filling over top. Drop reserved chocolate batter by teaspoonfuls over filling. Using knife, gently swirl through top layers for marbled effect. Bake 35-40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars. About 3 dozen.
Peanut Butter Filling: In small mixing bowl, beat 6 oz. softened cream cheese, 1/2 cup peanut butter, 1/4 cup sugar, 1 egg and 2 Tbsp. milk until smooth and creamy.
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Peanut Butter Shortbread Bars
1/2 cup shortening
1/4 cup butter or margarine
1/3 cup peanut butter
1 cup light brown sugar, packed
1 egg yolk (or whole egg)
1-1/2 tsp. vanilla
1-3/4 cup flour
1/2 cup oatmeal
Icing:
2 Tbsp peanut butter
2 Tbsp milk
1 cup powdered sugar, sifted
In a large bowl, combine shortening, butter, 1/3 cup peanut butter, brown sugar, egg, oatmeal and vanilla. With a mixer, blend until fluffy. Blend in flour thoroughly. Press dough evenly into an ungreased 9x13 pan. Bake at 350ºF. for 14-18 minutes or until lightly browned and set. Combine remaining ingredients to make icing, blending well. (Add more milk if needed for good spreading consistency.) Spread gently on warm bars. Cut and serve.
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Peanut Butter Squares
Crust:
1 cup flour
1/3 cup sugar
1/2 cup butter
1/4 cup salted peanuts, chopped
Filling:
1/2 cup sugar
1/4 cup creamy peanut butter
1/2 cup light corn syrup
2 eggs
1/4 tsp. salt
1/2 tsp. vanilla
1 cup salted peanuts
Heat oven to 350ºF. In small mixer bowl, combine all crust ingredients except peanuts. Beat at low speed, scraping bowl often, until crumbly, 1-2 minutes. By hand, stir in 1/4 cup chopped peanuts. Press on bottom of 9" square pan. Bake 12-17 minutes or until edges are lightly browned. Meanwhile, in same bowl, combine all filling ingredients except peanuts. Beat at low speed, scraping bowl often, until well mixed, 1-2 minutes. By hand, stir in 1 cup peanuts; pour filling over crust. Bake another 20-30 minutes or until filling is lightly browned and set. Cool completely; cut into bars. Makes 2 dozen.
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Peanut Butter Squares #2
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 cup peanut butter
1 cup powdered sugar
1 cup margarine, softened
3 cups graham cracker crumbs
1 can condensed milk (not evaporated milk)
12 oz. chocolate chips
Mix peanut butter, sugar, margarine and cracker crumbs in bowl. Pat into 13x9” pan. Melt chocolate chips in condensed milk. Quickly pour over crust in pan. Refrigerate about an hour, then cut into squares.
To melt chocolate chips: Put milk and chips in microwave-safe bowl and microwave on high (100% power) for 45-90 seconds or until chips are melted and smooth when stirred. Or melt in saucepan over low heat.
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Peanut Butter Swirl Bars
from “The Best of Mr. Food Cookin’ Quickies”
1/2 cup chunky peanut butter
1/3 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 cup self-rising flour
2 cups (12 oz.) semisweet chocolate chips
Preheat oven to 350ºF. Beat peanut butter, butter, brown sugar and sugar at medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add flour to butter mixture, beating well. Spread batter in ungreased 9x13” pan. Sprinkle with chocolate chips. Bake 5 minutes. Remove from oven. Run knife through batter to swirl chocolate. Return to oven; bake 30 minutes more. Cool completely in pan on wire rack. Cut into bars. Makes 2 dozen.
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Peanut Butter Swirl Brownies
1 box traditional fudge brownie mix
1/2 cup water
1/4 cup vegetable oil
2 eggs
3/4 cup dark chocolate ice cream topping
1/2 cup caramel topping
1/2 cup creamy peanut butter
Heat oven to 350ºF. Grease bottom of 13x9" pan. Mix brownie mix, water, oil, egg and chocolate topping in large bowl. Beat 50 strokes by hand or until all ingredients are incorporated. In small bowl, mix caramel topping and peanut butter. Spread brownie mixture in greased pan. Drop spoonfuls of peanut butter mixture over brownie mixture. With a knife, pull through the pan, creating a marbled effect. Bake 31-31 minutes. Cool completely. Store covered. Makes 2 dozen.
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Peanut Butter Syrup Swirls
1/2 cup butter, softened
1/4 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
3 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup (5-1/2-oz. can) Hershey’s syrup
Blend butter and peanut butter in large bowl. Add both sugars; beat well. Add eggs, one at a time, beating well after each addition Blend in vanilla. In separate bowl, combine flour, baking powder and salt; blend into peanut butter mixture. Spread half of the batter into greased 13x9” pan. Spoon chocolate syrup over top. Carefully spread remaining batter over syrup. Use a spatula or knife to swirl batter into syrup for a marbled effect. Bake at 350ºF. for 35-40 minutes or until lightly browned. Cool completely in pan; cut into bars. Makes 3 dozen.
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Peanut Cream Chocolate Bars
Base:
1 pkg. Pillsbury Plus devil's food cake mix
1/3 cup oil
1 egg
Filling:
1/3 cup sugar
3/4 cup peanut butter
8-oz. pkg. cream cheese, softened
1 egg
3/4 cup chopped peanuts or other nuts
Heat oven to 350ºF. In large bowl, combine cake mix, oil and 1 egg at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. Press remaining crumb mixture in bottom of ungreased 13x9" pan. Bake 10 minutes. In small bowl, beat sugar, peanut butter, cream cheese and 1 egg until smooth. Gently spread over partially baked base. In small bowl, combine reserved crumb mixture and peanuts. Sprinkle over filling; lightly press down. Bake additional 15-20 minutes or until filling is firm. Refrigerate 1 hour; cut into bars. Store in refrigerator. Makes 3 dozen.
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Peanut Crisp Brownies
Brownies:
22-1/2-oz. fudge brownie mix
1/2 cup oil
1/2 cup water
1 egg
Topping:
2 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter
2 tsp. vanilla
10 oz. pkg. peanut butter chips
2 cups Rice Krispies
1 cup coarsely chopped salted peanuts
Heat oven to 350ºF. Grease bottom only of 13x9" pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in pan. Bake 27-30 minutes. Do NOT overbake. Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping. In large saucepan, combine corn syrup, butter, vanilla and chips. Cook over low heat just until mixture is melted and smooth, stirring constantly. Remove from heat. Stir in cereal and nuts. Immediately spoon and spread warm topping over marshmallows. Refrigerate until set. Cut into bars. Makes 3 dozen.
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Peanutty Brownies
1 pkg. brownie mix with chocolate syrup pouch
3 Tbsp. water
1/4 cup vegetable oil
2 eggs
1-1/2 cups coarsely chopped salted peanuts
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) peanut butter chips
Heat oven to 350ºF. Grease bottom only of 13x9" pan. Mix dry brownie mix, pouch of chocolate syrup, water, oil and eggs with spoon about 50 strokes or until well blended. Stir in 1 cup of the peanuts. Spread in pan. Bake 28 minutes. Immediately sprinkle chocolate chips and peanut butter chips over hot brownies. Let stand 2-3 minutes or until softened; swirl with knife. Sprinkle with remaining peanuts; cool completely. Cut into squares. Makes 2 dozen.
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Pecan Bars
Cookie Crust:
2-1/2 cups flour
1 cup cold butter, cut into pieces
1/2 cup sugar
1/2 tsp. salt
Filling:
4 eggs
3 Tbsp. melted butter
1-1/2 cups Karo syrup
1-1/2 tsp. vanilla
2-1/2 cups pecan halves
1-1/2 cups sugar
Preheat oven to 350ºF. Spray 15x10” jellyroll pan with Pam. In large bowl of mixer, at medium speed, beat flour, butter pieces, sugar, and salt until mixture resembles fine crumbs. Press firmly into prepared pan. Bake 20-23 min. or until golden brown. In separate bowl, beat eggs, corn syrup, sugar, butter and vanilla till well blended. Stir in pecans, pour over hot crust and bake 25 minutes or till firm around edges. Cool and cut into 2 inch bars.
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Pecan Chews
Crust:
3/4 cup shortening (half butter, softened)
3/4 cup powdered sugar
1-1/2 cups all purpose flour (self-rising flour CAN be used in this recipe)
Topping:
2 eggs
1 cup brown sugar packed
2 Tbsp. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1 cup chopped pecans
Heat oven to 350ºF. Cream shortening and powdered sugar. Blend in 1-1/2 cups flour. Press evenly in bottom of ungreased baking pan, 13x9 inches. Bake 12 to 15 minutes. Mix remaining ingredients; spread over hot baked layer and bake 20 minutes longer. Cool, cut into bars.
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Pecan Pie Bars
Bar Cookie Crust, below
4 eggs
1-1/2 cups light or dark corn syrup
1-1/2 cups sugar
3 Tbsp. butter, melted
1-1/2 tsp. vanilla
2-1/2 cups chopped pecans
Preheat oven to 350ºF. Prepare Bar Cookie Crust. In large bowl, beat eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour over hot crust; spread evenly. Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely on wire rack before cutting. Makes 4 dozen.
Bar Cookie Crust: Preheat oven to 350ºF. Grease 15x10" baking pan. In large bowl with mixer at medium speed, beat 2-1/2 cups flour, 1 cup cold butter (cut in 1/2" pieces), 1/2 cup powdered sugar and 1/4 tsp. salt until mixture resembles coarse crumbs; press firmly and evenly into prepared pan. Bake 20 minutes or until golden brown.
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Pecan Pie Squares
Bottom layer:
1 cup flour stirred with 1/4 tsp. salt
1/2 cup packed brown sugar
1/2 cup cold butter, cut into pats
Topping:
2 eggs
1/2 cup light corn syrup
1/2 cup packed brown sugar
2 Tbsp. butter, melted and cooled
1 tsp. vanilla
1/4 tsp. salt
3/4 cup coarsely chopped toasted pecans
Preheat have to 350ºF. Put flour and brown sugar in bowl of food processor. Pulse several times to combine. Add butter and process until mixture clumps, scraping down bowl several times. With flour-dusted fingers, pat dough evenly over bottom of 9" square pan. Bake 12-15 minutes, until lightly browned. Let cool on wire rack. Put eggs, corn syrup, brown sugar, melted butter, vanilla and salt in food processor bowl; process until well blended. Add pecans and pulse several times to combine and chop pecans into pea-sized pieces. Do not overprocess or pecan pieces will be too small. Pour topping evenly over cooled baked dough. Bake 28-32 minutes longer, until topping is set. Let cool completely on wire rack. Cut into squares. Makes 2 dozen.
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Pecan Squares
2 cups flour
pinch of salt
1/2 cup granulated sugar
1 cup cold butter, chopped
1 egg
finely grated rind of 1 lemon
Topping:
1/4 cup butter
1/4 cup honey
1/4 cup granulated sugar
1/2 cup packed brown sugar
5 Tbsp. whipping cream
4 cups pecan halves
Preheat oven to 375ºF. Lightly grease 15x10x1" jelly roll pan. Sift flour and salt into mixing bowl. Stir in sugar. Cut and rub in butter until mixture resembles coarse crumbs. Add egg and lemon rind; blend with fork until mixture just holds together. Spoon into pan. With floured fingertips, press into even layer. Prick pastry all over with fork; chill 10 minutes. Bake crust for 15 minutes. Remove from oven, but keep oven on. To make topping, melt butter, honey and both sugars. Bring to a boil. Boil, without stirring, 2 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Return to oven and bake 25 minutes. Cool. When cool, run a knife around edge. Invert onto baking sheet, place another sheet on top and invert again. Dip a sharp knife into very hot water and cut into squares for serving. Makes 3 dozen.
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Pecan Squares #2
from JoAnn
Crust:
4-3/4 cups all purpose flour
1-1/4 cups butter softened
1/2 cup sugar
1/2 tsp. salt
1/2 cup of water
Filling:
2 cups brown sugar
1/2 cup butter
1/2 cup light corn syrup
1/2 cup evaporated milk
3-3/4 cups chopped pecans
Put all the ingredients for the crust, except the water, into a mixing bowl. Mix at low speed until crumbs are formed, then add water and mix until a soft dough has formed. Press into a 10x15 pan forming a slightly higher crust around the edges. bake the crust in a 400ºF oven 10-15 minutes or until it is just starting to brown lightly. Prepare the filling by placing all ingredients for the filling, except the pecans, in a large pot. Heat over low heat until melted and combined. Stir in the chopped pecans. Carefully pour the hot filling over the baked crust, spreading it evenly as you go. bake the filled pan 15 minutes or until the liquid part of the filling is bubbling. Remove from the oven and cool completely before cutting. Makes 24 squares
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Peppermint Brownies
Brownies:
3/4 cup butter
3 oz unsweetened chocolate
1-1/2 cups sugar
2 eggs, slightly beaten
1/4 tsp. peppermint extract
1-1/3 cups flour
1/4 tsp. salt
Frosting:
1-1/2 cups powdered sugar
3 Tbsp. butter, softened
1/4 tsp. peppermint extract
2-3 Tbsp. milk
1 drop red food coloring
1/4 cup crushed peppermint candy
Heat oven to 350ºF. In 2-quart saucepan melt butter and chocolate over low heat, stirring occasionally, until smooth (6 to 10 minutes). Remove from heat; stir in sugar. Stir in eggs and 1/4 tsp. peppermint extract just until mixed. Stir in flour and salt until well mixed. Spread in greased 11x7" or 9" square baking pan. Bake for 24 to 28 minutes or until brownies just begin to pull away from sides of pan. DO NOT OVERBAKE. Cool completely. In small mixer bowl combine all frosting ingredients except milk and food coloring. Beat at low speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency. Add food coloring; continue beating until well mixed, about 1 minute. Frost cooled brownies or drizzle frosting over brownies. Sprinkle crushed mints over frosting; gently press into frosting. Cover; refrigerate to set frosting, about 30 minutes. Cut into bars. Makes 4 dozen.
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Pineapple Almond Bars
2 cups flour
2 cups packed brown sugar
1/2 cup butter
1 cup almonds, finely chopped
1 tsp. ground cinnamon
1 tsp. baking soda
1 egg
3/4 cup sour cream
1 tsp. vanilla
8 oz. crushed pineapple
powdered sugar
Toast almonds lightly. Mix flour, sugar and butter until crumbly; stir in almonds. Press 2 cups of the mixture into bottom of 9x13" greased baking pan. To remaining flour mixture, add cinnamon, baking soda and salt. Blend well. Beat in egg, sour cream and vanilla. Drain pineapple and stir in. Spoon over crust. Bake at 350ºF. for 40 minutes or until batter pulls away from sides of pan. Cool completely in pan. Dust with powdered sugar. Cut into bars.
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Pineapple-Nut Bars
Base:
1 cup flour
1/2 cup sugar
1/2 cup butter
Filling:
8 oz. cream cheese, softened
2 Tbsp. sugar
2 Tbsp. milk
1 tsp. vanilla
1 egg
8 oz. crushed pineapple, well drained
1 cup coconut
1/2 cup chopped macadamia nuts or almonds
1 Tbsp. butter, melted
Glaze:
1/2 cup powdered sugar
1/4 tsp. rum extract
3-4 tsp. milk
Heat oven to 350ºF. In medium bowl, combine flour and 1/2 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press in bottom of ungreased 9" square pan. Bake 10 minutes. Meanwhile, in small bowl, combine cream cheese, 2 Tbsp. sugar, 2 Tbsp. milk, vanilla and egg. Beat until smooth; stir in pineapple. Spread over partially baked base. In small bowl, combine coconut, nuts and 1 Tbsp. butter; mix well. Sprinkle evenly over pineapple mixture. Bake 18-20 minutes or until coconut is golden brown and filling appears set. Cool 1 hour or until completely cooled. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cooled bars. Refrigerate 1 hour or until set. Cut into bars; store in refrigerator. Makes 3 dozen.
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PMS Brownies
from AOL Cookbook, 1995
4 oz. unsweetened chocolate
1 cup butter
4 eggs, room temperature
1 cup flour
2 cups sugar
1 tsp. vanilla
2 cups miniature marshmallows
1 cup chopped nuts
2 cups chocolate chips, (1 bag) divided
Melt chocolate and butter. Add sugar and mix well in large bowl. Beat in eggs, mixing well. Add flour and vanilla, blending completely, then stir in marshmallows. Add remaining ingredients except for 1 cup of the chocolate chips. Pour into well greased 9x13" baking pan. Sprinkle remaining cup of chips on top. (I just use up the rest of the bag, because I don't want any open bags of chocolate chips around the house.) Bake at 350ºF for 35 to 40 minutes; cool 10 minutes.
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Polar Brownies
4 oz. unsweetened chocolate
3/4 cup butter
3 large eggs
2 cups sugar
1 tsp. vanilla
1 cup flour
1/4 tsp. salt
1/2 cup chopped walnuts or pecans
Preheat oven to 350ºF. Butter and flour 9” square pan. Melt chocolate and butter; cool. In large bowl, beat eggs until frothy and lemon-colored. Beat in sugar gradually until thick, creamy and smooth. Beat in chocolate mixture and vanilla. Stir in flour and salt; add nuts before flour is completely incorporated. Spread batter evenly in pan; bake about 35 minutes, until it pulls away slightly from sides of pan and/or a cake test comes out almost clean. Chill in refrigerator several hours before removing form pan and cutting into squares. Serve cold. To keep cut brownies fresh in frig, wrap tightly in plastic wrap or foil.
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Praline Brownies
4 oz. unsweetened chocolate
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup unsalted butter, room temperature
3 large eggs
1 cup flour
1/2 tsp. salt
1 cup pecan halves
Preheat oven to 350ºF. Butter and flour 9” square baking pan. Melt chocolate in double boiler over hot water or in heavy pan over low heat; cool. In large bowl, beat together sugars and butter until smooth and creamy Add eggs one at a time, beating well after each addition. Stir in chocolate. Sift together flour and salt; stir into chocolate mixture. Reserving 16 of the pecan halves to use as garnish, chop remaining pecans; stir into batter. Spread evenly in pan and place reserved pecan halves on top, in four rows of four. Bake about 35 minutes, until top is firm and batter pulls slightly away from pan. Cool and cut into 16 squares.
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Quick 'n' Chewy Crescent Bars
from Pillsbury's "Best of the Bake-Off Cookbook"
Isabelle Collins, Elk River, MN, 1972 Grand Prize Winner
1/2 cup flour
1 cup coconut
3/4 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup butter or margarine
8 oz. can crescent rolls
14-oz. can sweetened condensed milk
Heat oven to 400ºF. In medium bowl, combine flour, coconut, brown sugar and pecans. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Set aside. Unroll dough into 2 long rectangles. Place in ungreased 15x10” baking pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. Pour condensed milk evenly over dough to within 1/2” of edges. Sprinkle coconut mixture over condensed milk; press in lightly. Bake 12-15 minutes or until deep golden brown. Cool; cut into bars. Makes 4 dozen.
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Quick Crescent Hungarian Bars
8-oz. can refrigerated crescent rolls
1 cup chopped walnuts or almonds
3/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
10 oz. apricot or peach preserves
1/2 cup flour
1 cup coconut
1/2 cup firmly packed brown sugar
1/4 cup chopped walnuts or almonds
1/4 cup butter, softened
Heat oven to 375ºF. Unroll dough into 2 long rectangles. Place in ungreased 13x9" pan; press over bottom to form crust. Firmly press perforations to seal. In medium bowl, combine 1 cup walnuts, sugar, cinnamon and nutmeg; sprinkle over crust. Drop teaspoonfuls of preserves evenly over nut mixture. In small bowl, combine remaining ingredients until crumbly; sprinkle over preserves. Bake 20-27 minutes or until golden brown. Cool completely. Cut into bars. Makes 3 dozen.
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Quick Crescent Pecan Pie Bars
8-oz. can refrigerated crescent rolls
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 Tbsp. butter, melted
1/2 tsp. vanilla
1 egg, 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. Pour over partially baked crust. Bake an additional 18-22 minutes or until golden brown. Cool completely. Cut into bars. Makes 2 dozen.
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Raspberry Bars
1-3/4 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup butter or margarine, softened
1 cup packed brown sugar
1-1/2 cups uncooked oats
1 cup raspberry jam
Preheat oven to 400º. Grease a 13x9-inch baking dish. In a medium mixing bowl, combine flour, salt and baking soda. In a large mixing bowl, cream butter and sugar together, using an electric mixer, until fluffy. Stir in flour mixture, then oats. Mixture will be somewhat crumbly. Press 2/3 of the mixture over bottom of baking pan. Carefully spread jam evenly over crust to within 1/2" of edge. Distribute remaining crumb mixture over top and press lightly to form a firm crust. Bake for 20 minutes, until browned. Cool completely; cut into bars. Yield: 2 dozen.
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Raspberry Bars #2
2 eggs, separated
3/4 cup Crisco
1-1/2 cup all-purpose flour; sifted
1/4 cup sugar
1 cup red raspberry preserves
1/4 tsp. salt
1/2 cup coconut flakes
1/4 tsp. almond extract
1/2 cup sugar
Preheat oven to 350ºF. Cream Crisco, salt and 1/4 cup sugar until fluffy. Blend in almond extract, egg yolk. Mix in flour. Pat dough into ungreased 13x9x2-inch pan. Bake 15 minutes. Spread hot crust with preserves; top with coconut. Beat egg white until foamy; gradually beat in 1/2 cup sugar until peaks form. Spread over coconut, bake 25 minutes. Cool completely on rack. Cut into 2 dozen bars.
Variation: Strawberry preserves; peach preserves, apricot preserves, etc. can be substituted.
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Raspberry Bars #3
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1-1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1-1/2 cup quick-cooking rolled oats
1 tsp lemon juice
2/3 cup raspberry jam
Cream butter and sugar till fluffy. Stir together flour, salt, and soda; stir into creamed mixture. Add oats and 1/4 cup water; mix till crumbly. Firmly pat half of the mixture into greased 13x9x2-inch baking pan. Stir lemon juice into jam; spread over base. Sprinkle with remaining crumb mixture. Bake at 350ºF. for 25 minutes. Cool; cut into bars. Makes 40.
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Raspberry Bars #4
2-1/2 cups flour
2/3 cup brown sugar
1 cup butter, softened
1-1/2 cups raspberry jam
1-1/2 cups flour
1 cup brown sugar
1/2 cup soft butter
1/4 tsp salt
1 tsp almond extract
1 1/2 cups powdered sugar
2 Tbs. milk
1-1/2 tsp. almond extract
Combine flour, brown sugar and 1 cup butter with pastry blender. Press into jelly roll pan 11 x 17. Bake at 350ºF. for 15-20 min. Spread jam onto hot crust. (I use Smuckers seedless full jar). Combine flour, brown sugar, remaining 1/2 cup butter, salt and 1 tsp. almond extract. Sprinkle over jam. Bake 20-25 minutes. Combine powdered sugar, milk and 1-1/2 tsp. almond extract; drizzle on top.
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Raspberry Brownies
from Hershey’s Chocolate for Every Season
1-1/4 cups flour
1-1/2 cups sugar
1/2 cup cocoa
1/3 cup butter, melted
1/2 cup evaporated milk or milk
2 eggs
2 Tbsp. light corn syrup
1 Tbsp. raspberry liqueur or orange juice
1 tsp. vanilla
3/4 cup fresh raspberries
powdered sugar
Chocolate-Raspberry Glaze, below
Heat oven to 350ºF. Coat 9x9” square baking pan with Pam. Set pan aside. Combine flour, sugar and cocoa in large bowl. Make a well in the center. Add melted butter, milk, eggs, corn syrup, liqueur and vanilla. Beat with spoon until well mixed. Spread into pan. Sprinkle raspberries over batter. Bake 40 minutes. Cool in pan. Sift powdered sugar lightly over top. Cut into bars. Prepare glaze; drizzle over bars. Let stand until glaze is set. Makes 16 bars.
Chocolate-Raspberry Glaze: Stir together 1/2 cup sifted powdered sugar, 1 Tbsp. cocoa, 1 Tbsp. raspberry liqueur or orange juice and 1/4 tsp. vanilla. If necessary, stir in several drops of water to thin mixture to glaze consistency. Makes about 1/4 cup.
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Raspberry Cheesecake Bars
from "Mom’s Big Book of Baking"
Crust:
1 cup flour
1/3 cup powdered sugar
2 Tbsp. cornstarch
1/4 tsp. salt
7 Tbsp. butter, chilled and cut into pieces
Raspberry Filling:
16 oz. cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla
1 cup fresh raspberries or 1 cup frozen whole raspberries, thawed and patted dry with paper towels
Preheat oven to 350ºF. Adjust oven rack to the bottom third of the oven. 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. To make crust: Combine flour, sugar, cornstarch and salt in medium bowl. With electric mixer, mix on low speed to combine. Add butter and mix on low speed until ingredients just begin to come together in clumps. Sprinkle across bottom of pan and press with fingertips into even layer. Place in freezer for 15 minutes, then bake until light golden, 20-22 minutes. Remove pan from oven, reduce oven temperature to 325ºF. and let crust cool until just warm to the touch. To make filling: Combine cream cheese and sugar in large bowl. With electric mixer on medium-high speed, beat until very smooth. Add eggs and vanilla and beat again until smooth. Pour on top of warm crust. Smooth top with rubber spatula. Scatter berries over top of filling. Bake until filling is just set in the center, 50-55 minutes. Let pan cool completely on wire rack. Refrigerate until bars are completely chilled, at least 3 hours. Grasping overhanging foil on either side of pan, lift out bars and place on cutting board. Cut into 16 squares. Cookies will keep in refrigerator in an airtight container for up to 2 days.
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Raspberry Chocolate Bars
from allrecipes.com
1-1/2 cups all-purpose flour
3/4 cup white sugar
3/4 cup butter, softened
10 ounce package frozen raspberries, thawed
1/4 cup orange juice
1 Tbsp. cornstarch
3/4 cup mini semi-sweet chocolate chips
Preheat oven to 350ºF. Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake 15 minutes. Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes. Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top. Bake 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares. Makes 4 dozen.
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Raspberry Citrus Bars
1 cup butter (NOT margarine)
3/4 cup sifted powdered sugar
2 cups flour
4 eggs
1-/2 cups granulated sugar
1/3 cup lemon juice
2 Tbsp. finely shredded orange peel
1/4 cup flour
1 tsp. baking powder
1-1/2 cups fresh raspberries and/or blueberries
powdered sugar
Grease 13x9” baking pan; set aside. For crust, in medium bowl beat butter with electric mixer on medium to high speed for 30 seconds or until softened. Add 3/4 cup powdered sugar, beat until combined. Beat in the 2 cups flour until combined. Press onto bottom of prepared pan. Bake about 20 minutes at 350ºF. or until golden. Meanwhile, for filling, in large bowl, combine eggs, sugar, lemon juice, orange peel, the 1/4 cup flour and the baking powder. Beat 2 minutes with electric mixer on medium speed until combined. Sprinkle berries over baked crust. Pour filling over berries, arranging berries evenly with spoon. Bake 30-35 minutes at 350ºF. or until light brown and filling is set. Cool in pan on wire rack; cut into bars or triangles. Just before serving sprinkle with powdered sugar. Makes 2-1/2 dozen.
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Raspberry Coconut Layer Bars
1-2/3 cups graham cracker crumbs
1/2 cup butter, melted
2-2/3 cups (7 oz.) flaked coconut
14 oz. sweetened condensed milk
1 cup red raspberry jam or preserves
1/3 cup finely chopped walnuts, toasted
1/2 cup semisweet chocolate chips, melted
1/4 cup vanilla milk chocolate chips, melted
In medium bowl, combine graham cracker crumbs and butter. Spread evenly over bottom of 13x9" baking pan, pressing to make compact crust. Sprinkle coconut over crust. pour milk evenly over coconut. Bake at 350ºF for 20-25 minutes or until lightly browned. Cool. Spread jam over coconut layer. Chill 3-4 hours. Sprinkle with walnuts. Drizzle melted chocolates over top layer, making a lacy effect. Chill. Cut into bars. Makes 2 dozen.
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Raspberry-Filled White Chocolate Bars
from Pillsbury's "Best of the Bake-Off Cookbook"
Mark Bocianski, Wheaton, IL, 1990
1/2 cup butter or margarine
12 oz. (2 cups) white vanilla chips or two 6-oz. pkg. white baking bars, chopped
2 eggs
1/2 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. Amaretto or almond extract
1/2 cup raspberry spreadable fruit or jam
1/4 cup sliced almonds, toasted
Heat oven to 325ºF. Grease and flour 9” square baking pan or 8” square baking dish. Melt butter in small saucepan over low heat. Remove from heat. Add 1 cup of the white vanilla chips. Let stand; DO NOT STIR. In large bowl, bet eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in vanilla milk chip mixture. Add flour, salt and Amaretto; mix at low speed until just combined. Spread half (about 1 cup) of batter in greased and floured pan. Bake 15-20 minutes or until light golden brown. Stir remaining 1 cup white vanilla chips into remaining half of batter; set aside. Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. Gently spoon teaspoonfuls of remaining batter over fruit spread. (Some fruit spread may show through batter.) Sprinkle with almonds. Return to oven; bake an additional 25-35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars. Makes 2 dozen.
NOTE: To toast almonds, spread in single layer on cookie sheet; bake at 325ºF. for 6-10 minutes or until lightly golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on high for 3-4 minutes or until light golden brown, stirring frequently.
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Raspberry Pecan Sticks
3/4 cup butter
1-1/2 cups sugar
3 eggs; separated
1 tsp. vanilla
2-1/2 cups flour
3/4 cup seedless raspberry jam seedless
1 Tbsp. flour
1 cup pecans, chopped
Cream together butter, 1 cup of sugar and egg yolks. Beat in vanilla. Stir in 2-1/2 cups flour until well mixed or work in with hands. Roll or press into 17x14" cookie sheet (or 2 smaller ones) to 1/4" thickness. Bake at 375ºF. for 6 minutes. Remove from oven. Spread with jam. Beat egg whites until almost stiff. Then gradually add remaining sugar and 1 Tbsp. flour to form a meringue. Fold in pecans. Spread over jam covered dough. Bake 15 more minutes. Cool in pan on wire rack. Cut into 3x1" bars. Makes 4 dozen.
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Raspberry Ribbon Brownies
Filling:
8-oz. pkg. cream cheese, softened
1/3 cup sugar
1 egg
Bars:
4 oz. unsweetened chocolate, chopped
1/2 cup butter
2 cups sugar
1 tsp. vanilla
4 eggs
1 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup raspberry preserves
Heat oven to 350ºF. Grease and flour 13x9" pan. In small bowl, combine all filling ingredients; blend well. Set aside. In large saucepan over low heat, melt chocolate and butter, stirring constantly until smooth. Remove from heat; cool about 15 minutes. Add 2 cup sugar and vanilla; stir until well blended. Beat in 4 eggs, one at a time, beating well after each addition. Add flour, baking powder and salt to chocolate mixture; stir just until blended. Pour half of chocolate mixture into greased and floured pan. Drop filling mixture by teaspoonfuls over chocolate layer; carefully spread to cover. Spoon preserves over filling. Carefully spoon remaining chocolate mixture over filling and preserves, spreading to pan edges and smoothing top. Bake 45-50 minutes or until set. Cool completely. Cut into bars. Store in refrigerator. Makes 4 dozen.
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