S’mores Bars

Easy Peasy S’mores Bars
What you’ll need:
2 sleeves graham crackers – crushed
1 1/2 sticks butter – melted
12 ounces bittersweet baking chunks – melted
7 ounces mini marshmallows

What to do:
1. Preheat oven to 350 degrees.

2. Spray a 9 x 13 glass baking dish with cooking spray. Place graham crackers and melted butter into bottom of dish. Mix together to combine. Pack crumbs down flat to form crust. Bake for approximately 8-10 minutes until set.

3. Pour melted chocolate on top of graham crust. Top with mini marshmallows. Continue baking additional 8-10 minutes until marshmallows have softened.

4. Allow to cool completely prior to serving.

CHUBBY HUBBY BARS

CHUBBY HUBBY BARS

!

Cook time:	30 Min		Difficulty:	EASY
Prep time:			Serves:

INGREDIENTS

- 2 c all-purpose flour - 1 tsp baking soda - 1/2 tsp salt - 3/4 c unsalter butter or margarine (room temperature) - 1 c light brown sugar - 1/2 c granulated sugar - 2 lg eggs

- 1 Tbsp vanilla extract - 1 c semi-sweet chocolate chips - 1 1/2 c coarsely chopped pretzels - 1/4 c peanut butter chips (for top) - 1/4 c chocolate chips (for top) - 1/4 c coarsely chopped pretzels (for top)

DIRECTIONS

1.   Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces.

2.   Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.

3.   Bake for about 30 minutes or until golden brown. Cool completely.

S'mores Cookie Bars

S'mores Cookie Bars

Graham cracker crumbs, marshmallow topping, and milk chocolate chips baked into a bar is a fun twist on this iconic graham cracker dessert.

Photo by: Photo: Antonis Achilleos; Styling: Lynn Miller

• YIELD: 24 (serving size: 1 bar)
• PREP TIME:15 MINUTES
• BAKE:35 MINUTES
• COST PER SERVING:$.45
• COURSE: Cookies, Desserts

Ingredients

• 2 cups all-purpose flour
• 2 cups graham cracker crumbs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups packed light brown sugar
• 2 large eggs, beaten
• 2 cups marshmallow topping (such as Marshmallow Fluff)
• 2 cups milk-chocolate chips

Preparation

1. Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.

2. In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don't worry about covering the top; marshmallow and chocolate chips should peek through.

3. Bake until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars.

Nutritional Information

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• Amount per serving
• Calories: 312
• Fat: 14g
• Saturated fat: 8g
• Protein: 3g
• Carbohydrate: 45g
• Fiber: 1g
• Cholesterol: 43mg
• Sodium: 119mg

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All You MAY 2011

Chocolate Chip Pecan Bars

Dollar General | Save Time. Save Money. Every day!

Chocolate Chip Pecan Bars

ingredients:

1/2 cup butter or margarine, softened 1 box Betty Crocker® SuperMoist® white or yellow cake mix 2 cups Clover Valley® pecan halves 2/3 cup butter or margarine 2/3 cup packed brown sugar 1 bag (6 oz) semisweet chocolate chips (1 cup)

instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). In medium bowl, cut 1/2 cup butter into cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press firmly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until crust is dry. 2. Sprinkle pecan halves evenly over baked layer. In 2-quart saucepan, heat 2/3 cup butter and the brown sugar to boiling over medium heat, stirring occasionally; boil and stir 1 minute. Spoon mixture evenly over pecans. 3. Bake 13 to 15 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Chcolate Cherry Bars

This is so easy.  Always moist.

Chocolate Cherry Bars

• 1 Devils Food Cake Mix
• 1-21 oz. cherry pie filling
• 1 t. almond extract (or vanilla extract if you don't have almond on hand.)
• 2 eggs, beaten
• 1/4 c. water
• 1 container chocolate fudge frosting or make the following frosting
• Frosting:
• 1 cup sugar
• 5 Tbsp. margarine or butter
• 1/3 cup milk
• 1/2 cup chocolate chips

Combine almond extract, eggs and water. Stir into cake mix. Gently stir in pie filling. Pour mixture into a greased and floured, 9×13 inch pan.
Bake at 350° for 25-30 minutes.
Cool completely before frosting.

Frosting:
To prepare frosting, combine sugar, margarine, and milk in a saucepan. Bring to a boil and boil for 1 minute. Remove from heat and add chocolate chips. Beat until smooth and creamy.

Honeycomb Cereal Bars

Honeycomb Cereal Bars

0 calories Ha.  ;-)

1 box Honeycomb Cereal
1 pound Almond Bark
1 cup peanut butter

Melt Almond Bark and peanut butter in microwave oven and stir.
Add to cereal and mix well until all the cereal is coated with the candy.  You will need a large bowl for this part.
Spread mixture evenly onto a large rimmed cookie sheet sprayed with cooking spray or lined with parchment or wax paper.  I opted for the parchment paper.

Allow to harden.  Cut into squares.

Crunchy Peanut Butter & Fudge Delights

Crunchy Peanut Butter & Fudge Delights
Bottom layer:
1 1/2 cups all-purpose flour
1 cup (packed) brown sugar
3/4 cup butter (1 1/2 sticks)
Middle layer:
1/4 cup (1/2 stick) butter
3/4 cup light corn syrup
2 cups creamy peanut butter
4 cups miniature marshmallows
1 teaspoon vanilla extract
4 cups chow mein noodles
1 (12-ounce) can cocktail peanuts

Topping:
1/2 cup (1 stick) butter
1 (14-ounce) can sweetened condensed milk
2 cups semisweet chocolate morsels
Spray a 9-x13-inch baking pan with cooking spray. Line the pan with parchment paper, making sure the paper comes up and just slightly above the sides of pan. Preheat oven to 350 degrees.
Make the bottom layer by mixing flour, brown sugar and 3/4 cup butter. A food processor works well for this. Press the mixture evenly into the bottom of the parchment-lined pan. Bake in preheated 350-degree oven for about 15 minutes, until golden brown.
While bottom layer is baking, measure chow mein noodles and peanuts into a bowl. Set aside. Put 1/4 cup butter, corn syrup, peanut butter and marshmallows into a large microwave-safe mixing bowl. Heat in microwave oven for about 3 minutes on High power, stirring after each minute, until mixture is melted and smooth. This step can also be done in the top of a double boiler over hot water, stirring until mixture is completely smooth. Add chow mein noodles and peanuts to peanut butter mixture, stirring to mix. Spread mixture over still-warm bottom layer. Allow to cool, then cover and chill.
To make topping, combine 1/2 cup butter, sweetened condensed milk and semisweet chocolate morsels. Microwave on High power for 1 minute. Remove from microwave oven and stir mixture until smooth. You can also heat the ingredients in the top of a double boiler or in a heavy saucepan, stirring until melted and smooth. Spread fudge topping over peanut butter layer. Cover and chill. Cut into squares and serve. Store in refrigerator.
Tips from the cook
--I like to put the chow mein noodles and peanuts in an oven-safe bowl. When the crust comes out of the oven, I turn the oven off and slip the bowl in for a few minutes. The noodles and peanuts warm up a little bit, making it easier to mix them with the peanut butter mixture.
--Lining the pan with parchment paper makes it possible to easily pull the prepared Crunchy Peanut Butter & Fudge Delights from the pan and cut them into serving-sized pieces.

http://www.areavoices.com/sdoeden/

Zucchini Bars

Zucchini Bars

Another great recipe from the Wall Drug Cookbook.
I substituted Splenda blend for the sugar but you can certainly use sugar for your bars. I will never know.

2 cups sugar
1 cup oil
3 eggs
2 cups flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
2 cups grated zucchini

Cream together first two ingredients. Add in the eggs and beat well. Sift together all remaining ingredients except for vanilla and zucchini and add to the creamed mixture. Stir in vanilla and zucchini. Bake in a 10x13" pan at 350 degrees F. for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Frost to cool

Frosting:
3 oz pkg. cream cheese, softened
1 3/4 cups powdered sugar
2 tsp. vanilla
2 Tbsp. butter
Mix together and spread on cooled bars.

Verdict:
I think this could have stood more baking time.
It was very moist.
Not crazy about the Frosting. Too sweet for my taste.
My boys can't get enough of it though.

Chocolate Chip Cookie Bars

This is my Mother in law's recipe.
They are soft and chewy. Very sweet and easy to make. Yummy.
No mixer needed. Just a big wooden spoon. I used an offset spatula to spread the bough mixture into the jelly roll pan.

2/3 c. shortening, melted and cooled.

mix together:
2 c. brown sugar
4 eggs.
Stir in cooled shortening.

Mix together and add to wet ingredients:
2 c. AP Flour
1/4 t. baking soda
1 t. vanilla
1 t.salt
1 t. baking powder

Stir to combine

Smear the batter into an even layer in a jelly roll pan with an offset spatula or back of a spoon.
Sprinkle about a cup of chocolate chips on top.

Bake at 350 for 20-30 minutes.
When it is golden brown, it's done.
I lined the pan with parchment paper and lifted the bars out and then cut with a pizza wheel after they cooled a bit.
Cut into whatever sizes you wish.
My family mowed through these.

Seven Layer Bar Cookies

1/2 cup butter
1 cup graham cracker crumbs
1 pkg. (6 oz.) chocolate chips
1 pkg. (6 oz.) butterscotch chips
1-1/3 cups coconut
1/2 cup chopped almonds or walnuts
1 can sweetened condensed milk

Preheat oven to 350°F. Melt butter in a 13x9-inch pan, then add graham cracker crumbs in pan; mix until butter is absorbed. Press crumb mixture into bottom of pan. Layer chocolate chips, butterscotch chips, coconut and nuts. Pour Eagle brand milk evenly over the top and bake for 30 minutes. Cool completely and cut into 1 inch squares.

Spiced Pumpkin Bars

Worthington Daily Globe | Pumpkin delights

Spiced Pumpkin Bars
4 eggs
1-2/3 cup granulated sugar
1 cup canola oil
1 (15- to 16-ounce) can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon cardamom
1/8 teaspoon ground cloves

Preheat oven to 350 degrees.

Lightly grease a 15-x10-x1-inch baking pan. Line pan with parchment paper.

In mixing bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture and mix thoroughly.

Spread batter evenly into prepared pan. Bake at 350 degrees for 25 to 30 minutes, or until wooden pick comes out clean when poked into middle of cake.

Cool completely. Frost as bars, with either Orange Cream Cheese Frosting or Chocolate Cream Cheese Frosting, or cut pumpkin shapes with a cookie cutter. Cut each little pumpkin shape in half to make two thin pumpkin shapes. Spread a thick layer of Chocolate Cream Cheese frosting on one half of each pumpkin shape. Put together like a sandwich. Frost the outside with Orange Cream Cheese Frosting and decorate as desired. Frosted pumpkin-shaped bars can be stored in the refrigerator in a tightly sealed plastic container. Bring the bars to room temperature before serving.

Orange Cream Cheese Frosting
1 (3-ounce) package cream cheese, room temperature
½ cup butter, room temperature
1 teaspoon vanilla
2 cups sifted powdered sugar
12 drops yellow food coloring
4 drops red food coloring

In a medium-sized mixing bowl, beat together cream cheese and butter. Add vanilla and blend. Add powdered sugar, a little at a time, beating well until smooth. Add food coloring and blend.

Chocolate Cream Cheese Frosting
1 cup (2 sticks) unsalted butter, cut into 1-tablespoon chunks, room temperature
1 (8-ounce) package cream cheese, room temperature
1 cup powdered sugar, sifted
3 ounces unsweetened baking chocolate, melted

In a large mixing bowl, use electric mixer to beat butter and cream cheese together until blended and smooth. Add powdered sugar gradually, beating until smooth. Add the melted chocolate and beat mixture until thoroughly combined.

Tip from the cook

--To melt chocolate, coarsely chop, then place in a double boiler or a glass bowl placed over a pot of simmering water. Use a metal spoon or rubber spatula to stir chocolate until it is melted and smooth. Avoid any moisture getting into the chocolate. It will stiffen into a coagulated mass unsuitable for use.