FUDGE NUT BARS

From www.recipegirl.com

Prep time: 20 minutes     Cook Time:  25 minutes

Ingredients:

1 Cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1 tblsp.  butter
1/4 tsp. salt
1/2 cup walnuts, finely chopped
2 tsp. vanilla extract, divided
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1 cup brown sugar, packed
1 egg unbeaten
1 1/2 cup quick cooking oats
1/4 finely chopped walnuts

Directions:
*Preheat oven to 350 degrees.  Spray 9x9 pan or 11x7 pan with nonstick spray
*Melt first four ingredients in the top of the double boiler or carefully over low hear (or microwave).  Remove from heat and add 1/2 cup walnuts and 1 teaspoon vanilla.  Set aside.
*Sift together the flour, baking soda and salt.  Set aside.
*Use an electric mixer to cream together the butter and brown sugar.  Mix in the egg and 1 teaspoon of vanilla.  Stir in the sifted dry ingredients and the oats.
*Press 2/3 of the mixture into the bottom of the prepared pan.  Spread with the chocolate filling mixture.  Crumble the remaining batter over the filling and sprinkle with the walnuts.
*Bake 25-30 minutes, or until lightly browned.  Cool completely and cut into bars.

PEANUT BUTTER FROSTING

AN EASY WAY TO TAKE A PLAIN BOX BROWNIE TO A DELICIOUS BROWNIE.

6 TBS. BUTTER

3/4 CUP PEANUT BUTTER

1 CUP POWDERED SUGAR

COMBINE BUTTER AND PEANUT BUTTER IN A BOWL AND BEAT ON MEDIUM HIGH TIL SMOOTH, ABOUT 2 MINUTES. BLEND IN THE POWDERED SUGAR AND A PINCH OF SALT ON LOW SPEED AND INCREASE TO MEDIUM HIGH AND WHIP TIL LIGHT AND FLUFFY AND COMPLETELY SMOOTH ABOUT 3-4 MINUTES

EASY NO BAKE PEANUT BUTTER BARS

Michelle made these and they were so yummy that it was essential that they get on the blog.

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.
Adapted From Baker Lady
FROM SIX SISTERS STUFF
http://www.sixsistersstuff.com/2012/03/easy-no-bake-peanut-butter-bars.html

FROSTED CINNAMON ZUCHINNI BARS

a prepared pantry recipe
3/4 cup butter
1/2 cup granulated sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 tablespoon baking powder
2 cups grated zucchini or other summer squash
1 cup chopped nuts
1 cup cinnamon chips

For the Frosting
4 ounces cream cheese
1/2 cup butter
4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon lemon juice
water
Preheat the oven to 350 degrees.
1.With your stand-type mixer and with the paddle attachment, cream the butter and the sugars together. Beat in the eggs and vanilla.
2.Beat in the flour and baking powder. Add the zucchini and nuts.
3.Spread into a greased 9 x 13-inch greased baking pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4.For the frosting, beat the cream cheese and butter together. Add the powdered sugar and continue beating. Add the vanilla and lemon juice. Add just enough water to bring it to spreading consistancy.

LEMON BARS

I HAVE MADE THIS RECIPE FOR YEARS AND IT IS SO QUICK AND EASY AND VERY YUMMY.
1 DUNCAN HINES PUDDING RECIPE LEMON CAKE MIX (I USE ANY LEMON CAKE MIX)
1 8 OZ CREAM CHEESE, SOFTENED
1/3 CUP SUGAR
1 TSP LEMON JUICE
1/3 CUP OIL
2 EGGS

MIX DRY CAKE MIX, 1 EGG AND OIL UNTIL CRUMBLY. RESERVE 1 CUP OF MIX.PAT REMAINING MIXTURE LIGHTLY INTO AN UNGREASED 9X13 PAN. BAKE 350 DEG. FOR 15 MINUTES. MEANWHILE, MIX CREAM CHEESE, 1 EGG, SUGAR AND LEMON JUICE UNTIL LIGHT AND SMOOTH.SPREAD OVER BAKED LAYER. SPRINKLE WITH RESERVED CRUMB MIXTURE AND BAKE 15 MINUTES LONGER. COOL AND CUT INTO BARS.

Fruit and Nut Granola Bars

You will need:
1 3/4 C. rolled oats
1/4 C. honey
3 Tbs orange juice concentrate
2 Tbs oil
1/2 tsp salt
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/3 C. chopped dried apricots
1/3 C. crasins
1/3 C golden raisins
1/2 C. slivered almonds
1/4 C raw sunflower seeds

Directions:
Preheat oven to 350 degrees. Lightly oil 8in square baking pan. Sprinkle 2 Tbs rolled oats on bottom of pan. In saucepan bring to boil 1/2 C of water. Turn the heat to low and blend in honey, orange juice, oil, salt, and cinnamon. Cover and turn off the heat. Put 1/2 C rolled oats in blender (I used my magic bullet oat). Blend oats into flour. In a bowl stir oat flour, baking powder, baking soda, 1 C of oats, apricots, crasins, raisins, almonds, and sunflower seeds. Pour into mixture in pot. Stir. Cover. Let sit for 10 min. Pour mixture into prepared pan. Sprinkle 2 Tbs of oats on top, and them into batter. Bake 20-25 min (until edges and bottom are golden). Cool bars on wire rack. Cut into granola bar sizes when totally cooled. Wrap in saran wrap. I keep them in the fridge. Enjoy!

PUMPKIN BARS

COMBINE:
4 EGGS
1 CUP OIL
2 CUPS SUGAR
1 TSP. VANILLA
2 CUPS PUMPKIN
2 1/4 CUPS FLOUR
1 TSP. BAKING SODA
1 TSP. SALT
2 TSP. CINNAMON
MIX ALL TOGETHER. SPREAD INTO A GREASED AND FLOURED JELLY ROLL PAN.
BAKE 350 DEGREES FOR 20-25 MINUTES.

FROST WITH CREAM CHEESE FROSTING AS FOLLOWS:
3OZ CREAM CHEESE, SOFTENED
1 TSP. VANILLA
1 CUP BUTTER
2 CUPS POWDERED SUGAR
BLEND AND SPREAD ONTO COOLED PUMPKIN BARS. CAN SPRINKLE WITH CHOPPED NUTS.

PUMPKIN CHOCOLATE CHIP SPICE BARS

Ingredients

2 cups all purpose flour

1 Tbsp pumpkin pie spice

1 tsp soda

3/4 tsp salt

1 cup unsalted butter, room temperature

1 1/4 cup sugar

1 large egg

2 tsp vanilla extract

1 cup canned pumpkin puree

12 oz semi-sweet chocolate chip

makes 24 bars

Preheat your oven to 350 degrees.

Line a 9x13 pan with foil. Overlap on all sides.

Cream butter and sugar add egg and vanilla. Slowly add the dry ingredients, mix untill just combined. Fold in the chocolate chips. Spread batter evenly into prepared dish.

Bake at 350 deg. until the edges begin to pull away from the sides or a toothpick inserted into the middle comes out clean. Make sure to let the cake cool completely. Just lift it out of the pan, remove foil and cut into 24 squares.

Recipe for Pumpkin Spice if you dont have any....

1 1/2 tsp cinnamon

3/4 tsp ginger

1/2 tsp nutmeg

1/2 tsp ground allspice

1/2 tsp ground cloves

CHOCOLATE CREAM BARS

From verybestbaking.com

THESE CREAM CHEESE BARS WERE A HIT AT OUR NEIGHBORHOOD  BLOCK PARTY.  THEY ARE EASY TO MAKE AND SO YUMMY TO EAT.

COOKIE BASE
•2 pkgs. (16.5 oz.each) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
FILLING
•3 pkgs. (8 oz. each) cream cheese, softened
•1 cup granulated sugar
•2 large eggs
•1 teaspoon vanilla extract
•1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted per pkg. directions
PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.
FOR COOKIE BASE:
PRESS one package of cookie dough on bottom of prepared baking pan.
FOR FILLING:

BEAT cream cheese in large mixer bowl on high speed for 30 seconds. Beat in sugar, eggs and vanilla extract until smooth. Spread filling over cookie dough base. Cut second package of cookie dough into 15 equal cookie slices. Place slices on top of filling.

BAKE for 55 minutes or until golden brown. Cool completely in pan on wire rack. Refrigerate for at least 2 hours.
TO SERVE:
LET cheesecake stand at room temperature for 20 minutes before serving. Place each serving on a plate. Drizzle each serving with melted morsels.

Chocolate Biscoff Cheesecake Bar

Thanks Bakerella.com

I HAVE BEEN DROOLING OVER THIS RECIPE FOR A LONG TIME. SO I DECIDED TO POST IT SO THAT I WOULDNT LOSE TRACK OF IT.  IF ALL GOES WELL, I MAY MAKE IT FOR THE NEIGHBORHOOD BBQ THIS WEEK.
Crust
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter
Mix cookies and sugar together.
Add butter and stir until combined.
Press mixture into a 13 X 9 pan.

Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

Preheat oven to 325 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool.
Prepare ganache.

Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar

Heat cream and butter on stove until just before boiling.
Remove from stove and pour over chocolate. Stir until completely combined.
Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve.
Makes about 30 bars.
* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.

Jeans Fruit Squares

This tasty desert is a family favorite! Hope you enjoy!


1 Cup melted margarine
2 Cup sugar
4 eggs
1 tsp. vanilla
1 tsp. almond extract
3 Cup flour
2 Tbs. water

Mix together all ingredients. Pour 1/2 of batter mixture into greased 9x13 pan. Spread 1 can cherry pie filling onto first layer (I slice the cherries in half). Spread the rest of batter mixture over top of the filling. Bake at 350 degrees for 30-40 min. You can make sure it is done by testing with a knife. Crust on top will be a beautiful golden brown! Enjoy!

HONEY GLAZED BARS

THIS IS A QUICK AND EASY DESSERT BAR. 
THANKS PAULA DEEN!
 2/3 cup vegetabel oil
1/8 cup honey
1/2 cup granulated sugar
1 egg
1 tsp ground cinnamon
1 cup self rising flour
1/2 cup chopped walnuts

GLAZE
1 cup confectioners sugar
1 tbsp. mayonnaise
1 tbsp. milk
1 tsp. vanilla extract

Preheat oven to 350 degrees.  Lightly grease an 8x8 pan.
In a mixing bowl, beat the oil, honey, granulated sugar and egg until well blended.  Stir the cinnamon into the flour, then stir this into the egg mixture and mix well.  Stir in the nuts.  Spread the batter in the prepared pan and bake for 25-30 minutes.
Remove from the oven and let stand while you make the glaze.  In a bowl, stir together the confectioners sugar, mayonnaise, milk and vanilla.  Pour the galze over the cake and spread it with a metal spatula.
let cool, then cut into bars.

MARSHMALLOW BROWNIES

1 C BUTTER
1/3 C COCOA
2 C SUGAR
4 EGGS
1 1/2 C FLOUR
2 TSP. VANILLA
1 1/5 NUTS CHOPPED, OPTIONAL
1 PKG MARSHMALLOWS
BLEND BUTTER, COCOA AND SUGAR. BEAT IN EGGS ONE AT A TIME. STIR IN FOUR, VANILLA AND NUTS. POUR INTO GREASED 11X15 PAN. BAKE 350 DEGREES FOR 20-25 MINUTES. REMOVE AND PUT MARSHMALLOW ON TOP. RETURN TO 350 DEGREES OVEN FOR 7 MINUTES.


FROSTING
1/4 C BUTTER
3 C POWDER SUGAR
1/3 C COCOA
1/3 CREAM
1 TSP VANILLA
MIX BUTTER, POWDERED SUGAR, COCOA, CREAM AND VANILLA.  SPREAD ON TOP OF COOLED BROWNIES.  LET STAND  BEFORE CUTTING.

AUNT THELMA'S BROWNIES

2 Sticks Margarine
4 Tbsp. cocoa
1 Cup cold water
2 Eggs
2 Cups sugar
1 Tsp. vanilla
1/2 Cup buttermilk
2 Cup Flour
1 Tsp. Soda
1 Tsp. cinnamon
1/2 Tsp. salt
Bring Margarine, cocoa, and water to a boil and cool.  Beat  eggs, sugar vanilla and buttermilk.  Pour in cooked mixture and blend.  Add flour, soda, cinnamon and salt.  Blend well and pour into cookie sheet.  Bake 350 deg.  for 20 minutes or until done.

Frosting
boil 1 stick margarine
3 Tbsp cocoa
5 Tbsp Milk
add to one package powdered sugar
add vanilla and nuts

BROOKS CHOCOLATE CHERRY BARS

These bars are so good and you will be surpised how easy they really are to make.  ENJOY!!
CAKE
1 Devils Food cake mix
21 oz can Cherry Pie Filling
1 tsp. almond extract ( can add more if you like almond flavoring)
2 eggs
Mix and pour into a greased and floured pan.  Bake 350 deg. for 30 minutes

TOPPING
1 cup sugar
1/3 cup milk
5Tblsp butter
1 cup semi-sweet choc chips
Mix all ingredients except the chocolate chips, in a sauce pan.  Bring to a boil and boil, stirring constantly, for 1 minute.  Take off the heat and add the chocolate chips and stir till melted.
Pour over Cool cake.