Category: Bars

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Yummy No-Bake Bars

Yummy No-Bake Bars

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Ingredients
  

  • 1 cup granulated sugar
  • 1 cup light-colour corn syrup
  • 2 cups peanut butter
  • 3 cups crisp rice cereal
  • 3 cups cornflakes 3/4
  • 1 1/4 cup cups butter 3/4for pudding layer - 1/2for frosting
  • 4 cups powdered sugar
  • 2 4-service size packages vanilla instant pudding and pie filling mix
  • 1/4 cup milk
  • 1 pkg semisweet chocolate pieces 2 cups, 12oz

Instructions
 

  • Line a 15x10x1-inch banking pan with foil; extend over the edges of pan; set aside.
  • In a large saucepan, combine granulated sugar and corn syrup.
  • Heat and stir just until mixture bubbles around edges.
  • Heat and stir for 1 minute more.
  • Remove from heat.
  • Stir in peanut butter until melted.
  • Stir in rice cereal and cornflakes until coated.
  • Press mixture into the bottom of the prepared pan.
  • For pudding layer, in a medium saucepan melt ¾ cup of the butter.
  • Stir in powdered sugar, dry pudding mixes, and the milk.
  • Spread pudding mixture over cereal layer; set aside.
  • For frosting, in a small saucepan heat and stir chocolate pieces and the remaining ½ cup butter over low heat until smooth; spread over pudding layer.
  • Cover, chill 1 hour or until set.
  • Lift form pan and cut into bars.
Keyword Bars, Cookies
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Triple Layer Bars (Carol’s Recipe)

Triple Layer Bars (Carol’s Recipe)

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Servings 36 bars

Ingredients
  

  • 1/2 cup margarine or butter
  • 1 1/2 cups graham cracker crumbs
  • 1 pkg flaked coconut 200 g
  • 1 can Eagle Brand sweetened condensed milk
  • 1 pkg semi-sweet chocolate chips 350 g
  • 1/2 cup creamy peanut butter

Instructions
 

  • Preheat oven to 350ºF.
  • In 13x9” baking pan, melt margarine in oven.
  • Sprinkle crumbs evenly over margarine.
  • Top evenly with coconut then Eagle Brand.
  • Bake 25 minutes or until lightly browned.
  • In small saucepan, over low heat, melt chips with peanut butter.
  • Spread evenly over hot coconut layer.
  • Cool 50 minutes.
  • Chill thoroughly.
  • Cut into bars.

Notes

freezes well
Keyword Bars, Cookies
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Treasure Chest Bars

Treasure Chest Bars

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Ingredients
  

BARS

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 tsp baking powder
  • Dash salt
  • 1/2 cup butter or margarine softened
  • 3/4 cup milk
  • 1 tsp vanilla
  • 2 eggs
  • 3 bars milk chocolate candy cut into small pieces, 155-oz
  • 1 cup maraschino cherries drained, halved
  • 1 cup coarsely chopped mixed nuts

ICING

  • 1/4 cup butter do not use margarine
  • 2 cups powdered sugar
  • 1/2 tsp vanilla
  • 2-3 tbsp milk

Instructions
 

  • Heat oven to 350ºF.
  • Grease and flour 15x10x1” baking pan.
  • Lightly spoon flour into measuring cup; level off.
  • In large bowl, combine all bar ingredients except chocolate candy, cherries and nuts.
  • Beat about 2 minutes at medium speed or until smooth.
  • With spoon, stir in chocolate candy, cherries and nuts.
  • Spread in greased and floured pan.
  • Bake for 25-30 minutes or until light golden brown.
  • Meanwhile, in small heavy saucepan over medium heat, heat ¼ cup butter until light golden brown, stirring constantly.
  • Remove from heat; stir in powdered sugar and ½ tsp. vanilla.
  • Add 2 to 3 tbsp. milk, blending until smooth and of desired spreading consistency.
  • Quickly spread over warm bars.
  • Cool 1 hour or until completely cooled.
  • Cut into bars.
Keyword Bars
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Thumbprint Squares

Thumbprint Squares

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Ingredients
  

  • 3 cups all-purpose flour
  • 11/4 cups icing sugar
  • 11/4 cups butter softened
  • 2 tsp vanilla
  • 1 egg
  • 1 cup raspberry jam
  • 2 squares semi-sweet chocolate melted

Instructions
 

  • Combine flour, icing sugar, butter, vanilla and egg together in a large mixer bowl.
  • Beat on low speed of electric mixer until dough forms a ball.
  • Press dough into greased 15x10" jellyroll pan.
  • Mark dough into 54 squares (9 across and 6 down) with the tip of a sharp knife.
  • Press an imprint with your thumb or the base of a teaspoon in the center of each square.
  • Place about 1 tsp of jam in each imprint.
  • Bake at 400°F for 15 - 20 mins or until light golden.
  • Re-cut while still warm along the marked lines.
  • Cool.
  • Drizzle with the melted chocolate and let set.
Keyword Bars
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Rocky Road Squares

Rocky Road Squares

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Ingredients
  

BASE

  • 1 oz unsweetened chocolate cut up
  • 1 cup All purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 eggs
  • 3/4 cup chopped nuts

FILLING

  • 1 pkg cream cheese (8 oz) softened (reserving 2 for frosting)
  • 1/4 cup margarine or butter softened
  • 2 tbsp flour
  • 1/2 tsp vanilla
  • 1 egg
  • 1/4 cup chopped nuts
  • 1 pkg chocolate chips (6-oz)
  • 2 cups miniature marshmallows

FROSTING

  • 1/4 cup margarine or butter
  • 1/4 cup milk
  • 1 oz unsweetened chocolate cut up
  • Reserved cream cheese
  • 3 cups powdered sugar
  • 1 tsp vanilla
Keyword Bars
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Raspberry-Filled White Chocolate Bars

Raspberry-Filled White Chocolate Bars

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Ingredients
  

  • 1/2 cup margarine or butter
  • 1 pkg white vanilla chips (12 oz) or 2 (6oz) white chocolate baking bars, chopped
  • 2 eggs
  • 1/2 cup sugar
  • 1 cup all-purpose 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

Instructions
 

  • Heat over to 325ºF.
  • Grease and flour 9” square pan or 8” square baking dish.
  • Melt margarine in small saucepan over low heat.
  • Remove from heat.
  • Add 1 cup of the white vanilla chips (or 1 chopped white chocolate baking bar). LET STAND; DO NOT STIR.
  • In large bowl beat eggs until foamy.
  • Gradually add sugar, beating at high speed until lemon-coloured.
  • Stir in white vanilla chip mixture.
  • Lightly spoon flour into measuring cup; level off.
  • Add flour, salt and amaretto; mix at low speed just until combined.
  • Spread half of batter (about 1 cup) in greased and floured pan.
  • Set remaining batter aside. Bake for 15-20 minutes or until light golden brown.
  • Stir remaining 1 cup white vanilla chips (or chopped baking bar) 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. (Some fruit may show through batter).
  • Sprinkle with almonds.
  • Bake for an additional 25-35 minutes or until toothpick inserted in center comes out clean.
  • Cool 1 hour or until completely cooled.
  • Cut into bars
Keyword Bars
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Magic Lemon Squares

Magic Lemon Squares

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Ingredients
  

  • 1 cup quick oats uncooked
  • 1 cup flour
  • 1/2 cup flaked coconut
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup firmly-packed light brown sugar
  • 1 tsp baking powder
  • 1/2 cup butter or margarine melted
  • 1 can Eagle Brand sweetened condensed milk
  • 1/2 cup lemon juice

Instructions
 

  • Preheat oven to 350ºF (315ºF if using glass dish).
  • In medium bowl, combine oats, flour, coconut, nuts, sugar, baking powder
  • and butter; stir to form a crumbly mixture. Set aside.
  • In medium bowl, combine sweetened condensed milk and lemon juice.
  • Pat ½ the crumb mixture in pan.
  • Spread lemon mixture over top and then sprinkle with remaining crumbs.
  • Bake 25-30 minutes or until lightly browned.
  • Cool thoroughly before cutting
Keyword Bars
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Low-Fat Rice Krispie Squares

Low-Fat Rice Krispie Squares

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Ingredients
  

  • 1/4 cup margarine or butter
  • 1 pkg regular marshmallows (about 40) can also use equals 125 (5 cups) mini marshmellows
  • 1/2 tsp vanilla extract optional
  • 6 cups Kellogg’s Rice Krispies cereal

Instructions
 

  • In large saucepan over low heat, melt margarine.
  • Add marshmallows; stir until melted and well blended.
  • Remove from heat.
  • Stir in vanilla.
  • Add cereal, stirring until coated.
  • Using lightly-buttered spatula, press into buttered 13x9” pan.
  • Cool.
  • Cut into squares (24-2” squares)

Notes

For chewier squares, use 5 cups cereal. 80 calories/serving.
Keyword Bars
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Double Chocolate Fantasy Bars

Double Chocolate Fantasy Bars

Print Recipe

Ingredients
  

  • 1 pkg chocolate cake mix 18 1/4 -oz
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup chopped nuts
  • 1 can Eagle Brand Sweetened Condensed Milk 14-oz, NOT EVAPORATED
  • 1 pkg semi-sweet chocolate chips 6-oz
  • 1 tsp vanilla extract
  • Dash salt

Instructions
 

  • Preheat oven to 350ºF.
  • Grease 13x9” baking pan.
  • In large bowl, combine cake mix, oil and egg; beat on medium speed until
  • crumbly.
  • Stir in nuts.
  • Reserve 1 ½ cups crumb mixture.
  • Press remaining crumb mixture on bottom of prepared plan.
  • In small saucepan over medium heat, combine remaining ingredients.
  • Cook and stir until chips melt.
  • Pour chocolate mixture evenly over prepared crust.
  • Sprinkle reserved crumb mixture evenly over top.
  • Bake 25-30 minutes or until set.
  • Cool. Cut into bars.
Keyword Bars
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Creamy Lemon Squares

Creamy Lemon Squares

Print Recipe

Ingredients
  

  • 1 cup graham crumbs
  • 1/2 cup flour
  • 1/4 cup firmly packed brown sugar
  • 1/4 cum non-hydrogenated margarine
  • 1 pkg Philadelphia Cream Cheese softened, 250 g
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tbsp flour
  • 3 tbsp grated lemon peel
  • 1/4 cup fresh lemon juice
  • 1/4 tsp Baking powder
  • 2 tsp Icing sugar

Instructions
 

  • Preheat oven to 350°F.
  • Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside.
  • Combine crumbs, ½ cup flour and the brown sugar in medium bowl.
  • Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan.
  • Bake 15 minutes.
  • Meanwhile, beat cream cheese spread and granulated sugar with electric mixer on medium speed until well blended.
  • Add eggs and 2 tbsp flour; mix well.
  • Blend in 1 tbsp of the lemon peel, lemon juice and baking powder; pour over crust.
  • Bake 25 to 28 minutes or until centre is set.
  • Cool completely.
  • Cover and refrigerate at least 2 hours or overnight.
  • Sprinkle with icing sugar and garnish with remaining grated lemon peel, if desired, just before cutting into square to serve.
  • Store leftover squares in refrigerator.
Keyword Bars