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Bar Cookies

You know, square cookies…..

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Chocolate Oatmeal Brownies

1 can flaky biscuits

1 cup semisweet chocolate chips

1 can sweetened condensed milk

2 cups oatmeal

1/3 c. brown sugar

1/2 c. butter, melted

2 tsp. vanilla

 

Preheat oven to 400F.

 

Cut each biscuit in half horizontally.  Place biscuits in ungreased 13×9 pan.  Press over bottom and up one inch on sides to form a crust.  Sprinkle chocolate chips over dough.  Pour condensed milk over chips.  Combine remaining ingredients and spread evenly over top.  Bake 15-20 or until golden brown.  Cool for 5 minutes and cut into bars.  Makes 3 dozen.


“Baked” Altoid Brownies

 

Makes one 9 x 13-inch pan

 

From Bake or Break Food Blog 

Adapted from Baked: New Frontiers in Baking by Matt Lewis & Renato Poliafito

 

 

Crush the Altoids in a sturdy freezer bag with a mallet or rolling pin, or in a mortar and pestle. They should be relatively fine, but little bits remaining are good too. They make a few varieties, but I’ve only used the peppermint ones, although the others will likely be just as good. If you want your brownies even more minty, add the larger amount of mints. You can add some pure mint extract to the batter, too.

 

 

11 ounces bittersweet or semisweet chocolate (60-75% cacao), chopped

8 ounces unsalted butter, cubed

1 1/4 cup flour

1 teaspoon sea salt

2 tablespoons dark, unsweetened cocoa powder

1 1/2 cups granulated sugar

1/2 cup packed dark brown sugar

5 large eggs, at room temperature

1 teaspoon vanilla extract

optional: 1/4-1/2 teaspoon pure mint extract

1 to 1½ packages of Altoid peppermints, crushed (See Note)

 

 

1. Preheat the oven to 350F.  Line the inside of a 9 by 13-inch, or similar sized baking pan, with foil. Butter or spray lightly with cooking spray.

 

2. In a large bowl set over a pan of simmering water, melt the chocolate and butter.

 

3. In a small bowl, whisk together the flour, salt, and cocoa powder.

 

4. Once the chocolate is melted and smooth, over the heat, whisk in both sugars. Remove from heat and whisk in three of the eggs completely, then whisk in the other two, along with the vanilla and mint extract, if using.

 

5. Sprinkle the flour mixture and the Altoids over the top and using a spatula, gently fold in the dry ingredients until just combined; there might be just a trace of the flour in places. Do not over mix.

 

6. Scrape into the prepared pan and bake for 30 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Like most brownie recipes, it’s best to err on the side of under baked than over.

 

Serving & storage: Once cool, wrap the brownies well. These brownies are even better the next day. Since the recipe makes quite a bit of brownies, extras can be cut into squares, wrapped, and frozen for a few months.


Marshmallow Crunch Brownie Bars

Brownie Ingredients:
4 ounces unsweetened chocolate
2/3 cup (1 1/2 sticks) unsalted butter, divided
1 ¼   cups semisweet chocolate chips, divided
1 1/3 cups all-purpose flour
1 tsp baking powder
½  tsp salt
4 large eggs, room temperature
2 cups granulated sugar
2 tsp vanilla extract

Topping Ingredients:
7 ounces mini marshmallows
1 ½  cups milk chocolate chips
1 cup Jif peanut butter
1 TBSP unsalted butter
1 ½  cups Rice Krispies

Preheat oven to 350F.  Grease a 9×13-inch baking pan.
In a medium saucepan, melt the chocolate, butter, and ¾ cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside. In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½  cup semisweet chocolate chips.
Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3×3-inch bars.


 

Supernatural Brownies

 

Recipe from Nick Malgieri’s Chocolate.

 

    * 16 tablespoons butter

    * 8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces

    * 4 large eggs

    * 1/2 teaspoon salt

    * 1 cup sugar

    * 1 cup firmly packed dark brown sugar

    * 2 teaspoons vanilla extract

    * 1 cup all-purpose flour

    * 2 cups chopped nuts (optional)

 

Preheat oven to 350 degrees.Bring a saucepan of water to a boil. Turn off heat. Set a heatproof bowl over water, and put butter and chocolate in bowl. Melt, stirring occasionally.In a separate bowl, whisk eggs. Add salt, sugars, and vanilla. Stir in chocolate and butter mixture. Fold in flour and nuts.Pour batter into a 9″x13″ pan that has been buttered/sprayed. (The recipe also suggests lining the pan with buttered parchment or foil.) Spread batter evenly in pan.Bake for 40 to 45 minutes. The top will form a shiny crust and the batter will be moderately firm.

Cool on a rack. Cut brownies into squares and enjoy!

 


 

Peanut Butter and Jelly Bars

Recipe from Martha Stewart’s Cookies.

 

    * 1 cup butter, softened, plus more for preparing pan

    * 3 cups all-purpose flour, plus more for preparing pan

    * 1 & 1/2 cups granulated sugar

    * 2 large eggs

    * 2 & 1/2 cups smooth peanut butter

    * 1 & 1/2 teaspoons salt

    * 1 teaspoon baking powder

    * 1 teaspoon vanilla extract

    * 1 & 1/2 cups strawberry jam (or other flavor)

    * 1 cup salted peanuts, roughly chopped

 

       

Preheat oven to 350°. Butter a 9″x 13″baking pan. Line bottom with parchment paper. Butter the parchment and dust with flour, tapping out the excess.

 

Beat butter and sugar together on medium speed of an electric mixer. Mix for about 2 minutes, until fluffy. Add eggs and peanut butter, and beat about 2 minutes or until combined.

 

In a separate bowl, whisk together flour, salt, and baking powder. Add to butter mixture and beat on low speed until combined. Add vanilla and mix.

 

Transfer two-thirds of dough to pan and spread evenly. Spread jam on top of dough. Crumble remaining dough on top of jam. Sprinkle with peanuts.

 

Bake for 45-60 minutes, or until golden. Rotate pan half-way through baking. Tent loosely with foil if bars are getting too dark.

 

Cool on a wire rack. Run a knife around the edges to loosen. Refrigerate 1-2 hours. Cut into bars and store in an airtight container at room temperature.

 

Makes about 3 dozen bars.

 

 


 

Black Bean Brownies

Ingredients

 

    * 1-15-ounce can black beans

    * 3 eggs, divided

    * 4 tablespoons (1/2 stick) butter, plus additional for greasing the pan

    * 1- teaspoon vanilla extract

    * 1 -2.25-ounce jar baby food prunes

    * 2 cups sugar

    * 3 tablespoons flour

    * 3/4 -cup cocoa

 

Yields: about 12 brownies

Preparation

 

Preheat oven to 350°F.

 

Rinse beans thoroughly and shake off any excess water. Blend beans and one egg in a food processor until the mixture is completely smooth.

 

Melt the butter in a mixing bowl in the microwave. To the butter, add bean and egg mixture, the remaining two eggs, vanilla and baby prunes, and mix thoroughly. Add sugar, flour and cocoa to the bowl; stir to combine.

 

Bake in buttered 9×13 pan for approximately 30 minutes, or until a knife inserted in the center comes out clean.

Easy Black Bean Brownies

1 Family Size Boxed Brownie Mix

1-15 oz. can of Black Beans (with liquid)

Place black beans in food processor or blender with the liquid and blend until shiny and smooth.  Scrape beans into large bowl and combine with brownie mix.  Place in 13X9 pan and bake according to package directions.  Cut into 24 bars.


Lemon Butter Pound Cake Bars

  • 1 cup butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 2 cups Martha White Self Rising flour
  • 2 tbsp. Grated lemon peel
  • 1/3 cup lemon juice

Glaze

1 cup powderd sugar 2 tbsp. Lemon juice

Preparation:
1. Heat oven to 375 degrees. Grease bottom only 13 x 19 inch pan. Melt butter in a large saucepan over medium heat.
2. Remove from heat. Stir in all remaining ingrediemts in order listed, mixing well after each addition. Spread batter in greased pan.
3. Bake at 375 degrees for 35 to 45 minutes or until top is golden brown. Cool 10 minutes.
4. In a small bowl, combine glaze ingredients; blend until smooth. Drizzle glaze over bars. Cool for 1 hour or until completley cooled. Cut into bars.

Servings: 48 bars


Peanut Butter Brownies

2 prepared 13-by-9-inch pans of your favorite brownies (unfrosted)
1 cup plus 1 tablespoon creamy peanut butter (use a good-quality peanut butter)
1/3 cup (2/3 stick) margarine or butter, room temperature
1 pound powdered sugar
1/2 cup whole milk
1 cup (about) Rich’s Rich Whip, thawed, unwhipped (see note)

Prepare brownies and cool completely.

Combine remaining ingredients for frosting in a large bowl, using most but not all of the Rich’s whip. Starting on the lowest speed of an electric mixer, beat ingredients until well combined. Gradually increase speed and beat until smooth and creamy, about 5 minutes. Gradually add any remaining Rich’s whip if needed, if mixture is too thick. If mixture becomes too thin, do not add all of the Rich’s whip. Frosting should be soft and fluffy, similar to a slightly thickened whipped cream. Pipe or spread onto brownies. Refrigerate. Frosting will become firm when chilled. Makes about 48 brownies.

Note: Rich’s Rich Whip is sold in 8-ounce cartons in the freezer case of some supermarkets. It is a lactose-free, non-dairy topping product.


CHEWY CHOCOLATE COCONUT BARS

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1/3 cups shortbread cookie crumbs (such as Lorna Doones)
  • 1 1/2 cups sweetened shredded coconut
  • 1 1/4 cups pecans, coarsely chopped
  • 8 ounces bittersweet chocolate, cut into 3/4-by-1/4-inch shards
  • One 14-ounce can sweetened condensed milk

Make the chocolate coconut bars:

Position a rack in the center of the oven and preheat to 350°F.

In a small saucepan, melt the butter over medium-low heat. Pour the melted butter into a 13-by-9-inch baking pan. Tilt the pan as necessary so that the butter covers the bottom of the pan evenly.

Scatter the cookie crumbs evenly over the melted butter. Scatter the nuts evenly over the crumbs. Sprinkle 1/2 cup of the coconut over the nuts. Scatter the chocolate shards over the coconut, and sprinkle the remaining 1 cup coconut over the chocolate. Pour the sweetened condensed milk evenly over the top.

Bake for 20 to 25 minutes, or until the condensed milk is bubbling and the coconut is golden brown. (The bars will look almost runny at this point, but they will firm up as they cool.) Cool the bars completely in the pan on a wire rack.

Using a large, sharp knife, cut the bars lengthwise into 6 thin strips. Then cut each strip into 5 pieces to make 30 bars. The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.


Pecan Pie Bars
For crust:
1-1/3 cups all-purpose flour
½ cup softened butter
¼ cup sugar ;>

For filling:
¾ cup light corn syrup
½ cup sugar
2 eggs
2 tablespoons all-purpose flour
½ teaspoon vanilla
1 cup chopped pecans

Heat oven to 350 degrees.
1. Prepare crust: In small mixing bowl, combine flour, butter and sugar. Beat at low speed until crumbly. Press into bottom of 99-inch square baking pan. Bake 15-20 minutes or until brown.
2. Prepare filling: In separate bowl, combine corn syrup, sugar, eggs, flour and vanilla. Beat at medium speed until well-combined. Stir in pecans by hand.
3. Sprinkle chocolate chips over hot crust. Pour filling over chips and crust. Continue baking 30-35 minutes or until set. Cut into bars.
Yield: 20 bars


Oatmeal Breakfast Bars

  • 4 cups quick cooking oats
  • 1 cup packed brown sugar
  • 1 tsp. salt
  • 1-1/2 chopped walnuts
  • 1 cup flaked coconut
  • 3/4 cup butter, melted
  • 3/4 cup orange marmalade

In a mixing bowl, combine the oats, brown sugar and salt. Stir in remaining ingredients and mix well. Press into a greased 15X10 baking pan. Bake 425º for 15-17 minutes or until golden brown. Cool on wire rack. Makes about 2-1/2 dozen.


Seven Layer Magic Cookie Bars
This recipe includes butterscotch chips, which can be substituted with nuts, M&M’s, Oreo pieces…you name it!

Servings: Makes 24 to 36 bars

1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6-oz.) butterscotch flavored chips
1 cup (6 oz.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350 degrees, (325 degrees for glass dish). In 13×9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour Eagle Brand evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Tip: For perfectly cut cookie bars line entire pan (including sides) with a sheet of aluminum foil first. When bars are baked, cool; lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.


Crunch Bars
Makes: 16 servings

35 PREMIUM Saltine Crackers
1/2 cup (1 stick) butter or margarine
1/2 cup firmly packed light brown sugar
1 pkg. (8 squares) BAKER’S Semi-Sweet Baking Chocolate, chopped
1 cup chopped PLANTERS Walnuts
PREHEAT oven to 400°F. Place crackers in foil-lined 15x10x1-inch baking pan.
PLACE butter and sugar in saucepan; cook on medium-high heat until butter is completely melted and mixture is well blended. Bring to boil; boil 3 min. without stirring. Spread over crackers.
BAKE 7 min. Immediately sprinkle with chopped chocolate; let stand 5 min. Spread melted chocolate evenly over ingredients in pan; sprinkle with walnuts. Cool. Break into pieces.


Pecan Squares

Makes about 32 cookies

Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.

For the crust
18 tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour

For the filling
8 tablespoons (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract

1. Place rack in center of oven. Heat oven to 375 deg;. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.

2. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.

3. Reduce oven to 325°. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.

4. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.


Chocolate and Peanut Butter Brownies  2 ounces unsweetened chocolate – chopped
1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips

Preheat oven to 350 degrees F. Grease and flour a 9 inch square baking pan.

Melt unsweetened chocolate either in a microwave or in a double broiler. Be real careful to NOT scorch chocolate. Cool chocolate to room temperature.

In a large bowl, beat butter and sugar until light and fluffy. Individually add eggs, beating after each addition. Add vanilla, mix until incorporated.


Black and White Brownies
Recipe courtesy Gale Gand Yield: 20 servings 

12 ounces semisweet chocolate 
1/2 cup butter 

For the cream cheese batter: 
6 tablespoons butter 
9 ounces cream cheese 
3/4 cups sugar 
3 eggs 
3 tablespoons flour 
1 tablespoons vanilla 

For the chocolate batter: 
6 eggs 
2 1/4 cups sugar 
1 1/2 cups flour 
1 1/2 teaspoons baking powder 
1 1/2 teaspoons salt 
1 tablespoons vanilla 
3/4 teaspoons almond extract

Preheat oven to 350 degrees F. 

Melt chocolate and 1/2 cup butter and set aside to cool. 

To make the cream cheese batter, with a whip attachment cream 6 tablespoons butter than add the cream cheese and continue mixing. Add the sugar, beat until fluffy then beat in the eggs, then flour, and vanilla. Set aside. 

For the chocolate batter, in a separate bowl whip the eggs and sugar until fluffy. Stir together the flour, baking powder, salt, and mix into egg mixture. Mix in the melted chocolate and butter, and the extracts. 

In a rectangular pan, lined with parchment, spread half the chocolate mixture. Spread the cream cheese layer over that to cover, then drop remaining chocolate batter by spoonfuls on top then swirl with a knife. Bake for 40 minutes. Cool and cut into bars.

 


Blonde Brownies With Maple Sauce
1 cup sifted flour 
1/2 tsp baking powder 
1/8 tsp baking soda 
1/8 tsp salt 
1/2 cup chopped walnuts 
1/3 cup butter or margarine 
1 cup brown sugar – (packed) 
1 egg beaten 
1 tbl vanilla extract 
1/2 cup white chocolate chips 
MAPLE BUTTER SAUCE 
3/8 cup maple syrup 
1/4 cup butter 
3/8 cup brown sugar 
1 pkg.(8 oz) cream cheese – softened 
1/4 tsp maple extract or flavoring – (to 1/2) Preheat oven to 350 degrees.
Measure 1 cup sifted flour. Add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9- by 9- by 2-inch pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean or with slightly fudgy looking crumbs. Serve blondies warmed so they will be soft with ice cream and Maple Butter Sauce.
Maple Butter Sauce: 
Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Remove from heat and beat in cream cheese and maple extract until smooth. Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency. Serve over blondies topped with vanilla ice cream. (Should be enough sauce to generously top a 9- by 13-inch pan recipe).


Pumpkin Brownies

1 cup pumpkin puree, canned or cooked
1-1/4 cups whole-wheat flour
1 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1 teaspoon nutmeg
1/4 cup buttermilk
1/4 cup vegetable oil, such as canola
2 teaspoons vanilla extract
2 eggs, well beaten (further reduce fat & cholesterol by substituting 1 egg + 1 egg white, or 1/2 cup egg substitute)
1/2 cup walnuts, finely chopped

1. Preheat oven to 375°F.
2. Coat a 13x9x2-inch baking pan with vegetable spray.
3. Combine all ingredients and beat well.
4. Pour into prepared pan and bake for 30 to 40 minutes.
4. Cool on a wire rack; cut into bars.


Chewiest Brownies

1 cup unsweetened cocoa powder
1/2 cup melted butter
2 cups white sugar
2 eggs
1/4 teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
1/3 cup confectioners’ sugar for decoration

1. Preheat oven to 300 degrees F (150 degrees C). Line one 9×13 inch pan with greased parchment paper.
2. Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
3. Spread mixture into the prepared pan. Bake at 300 degrees for 30 minutes. Cool completely before cutting into squares.


Lowfat Brownies
Really delicious and moist brownies
1 1/2 cups white sugar
1/2 cup applesauce
2 eggs
2 tablespoons cocoa
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons white sugar
1 cup semisweet chocolate chips
1 cup chopped nuts

Directions:
1 Preheat oven to 350 degrees F (175 degrees C).

2 Cream 1 1/2 cups sugar and applesauce. Add eggs. Sift cocoa, salt, baking
soda, and flour ingredients and add to sugar mixture, alternately with applesauce. Pour into 10-1/2 X 15-1/2 inch jelly roll pan.

3 Combine 2 tablespoon sugar, 1 cup chocolate chips and 1 cup chopped nuts.
Sprinkle over batter. Bake for 30 minutes.

Makes 3 – 4 dozen

 


Coconut Macaroon Brownies
1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon cream of tartar
1/2 cup unsweetened cocoa powder
1/2 cup chopped walnuts

4 cups unsweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
3. Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
4. Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

 


S’more Brownies
1 (21.5 ounce) package brownie mix
6 graham crackers
1 1/2 cups miniature marshmallows
8 (1.5 ounce) bars milk chocolate, coarsely chopped

1. Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9×13 inch pan.
2. In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature
marshmallows and milk chocolate. Set s’more mixture aside.
3. Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s’more
goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick
inserted in the center comes out clean. Allow brownies to cool before cutting into squares.


Caramel Pecan Brownies
Makes 12 1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate finely chopped
2 cups flour
1/4 cayenne pepper
1/2 tsp. salt
1 3/4 c. sugar
4 large eggs
1 Tablespoon pure vanilla
6 oz. semisweet chocolate chunks
3 oz. chopped pecans

1. Preheat oven to 350 degrees. Grease a 9X13 pan. Place bittersweet chocolate and butter in glass bowl. Melt in microwave.
2. Sift together the flour, cayenne, and salt and set aside. Place the sugar and eggs in the bowl. Beat until fluffy about 3-5 minutes. Add vanilla extract and melted chocolate. Stir to combine. Add the dry ingredients and chopped chocolate and stir to combine. Pour into pan and sprinkle with pecan. Bake until set 35-40 min. When cool drizzle with caramel sauce.

Caramel sauce
1 (14 ounce) package individually wrapped caramels, unwrapped
1/3 cup evaporated milk

Over low heat, melt caramels and 1/3 cup of the evaporated milk in top of a double boiler. Stir until smooth. Remove from heat.


Deep Dish Brownies Makes 1 – 8 inch square pan

3/4 cup butter, melted
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.

2 In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.

3 Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy


Coconut Macadamia Shortbread 

1/2 cup salted macadamia nuts
2 tablespoons granulated sugar
3/4 stick (6 tablespoons) unsalted butter, softened
1/4 cup confectioners’ sugar
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sweetened shredded coconut 

Preheat oven to 325 degrees F. and generously butter a 9-inch round cake pan. In a food processor, pulse nuts and granulated sugar just until ground fine (do not grind to a paste). In a bowl with an electric mixer, beat butter with confectioners’ sugar until light and fluffy. In another bowl, whisk together flour, baking powder, salt, nut mixture and 1/4 cup coconut. Beat flour mixture into butter mixture until just combined. On a lightly floured surface, knead dough 5 to 8 times, or until it just comes together. With floured hands (dough will be sticky) press dough evenly into prepared baking pan and sprinkle with remaining 5 tablespoons coconut, pressing lightly to make it adhere. Bake shortbread in middle of oven 30 minutes, or until pale golden. While shortbread is still warm, loosen edges from pan with a small knife and cut into 8 wedges. Let shortbread cool in pan. Carefully transfer shortbread to a platter.


Starbucks® Peppermint Brownie
by Todd Wilbur

1 19.5-ounce box fudge brownie mix
1/2 cup butter (1 stick), melted 
1/4 cup water
2 large eggs
1/4 teaspoon peppermint

Peppermint Buttercream Frosting
1/2 cup butter (1 stick), softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract

Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 12-ounce bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar

Decorative Icing
1 can white frosting (with fine tip)
1 can red frosting (with fine tip) 

1. Preheat the oven to 325 degrees, then prepare a 9×9-inch baking pan by spraying it with a light coating of non-stickspray. Cut a piece of parchment paper or non-stick aluminum foil to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a “sling” that will help you lift the brownies out of the pan after they’ve baked. 
2. Make the brownie batter by first sifting the box of ingredients. This will remove the clumps. Add the melted butter, water, eggs and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into your prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting. 
2. Make the peppermint buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer. Mix in another 1/2 cup of powdered sugar, then add 1 tablespoon of milk, and the peppermint and vanilla extract. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting that’s coming next. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.
3. Make the chocolate frosting by bringing 1/3 cup whole milk and 1/4 cup butter to a boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in thebowl for a couple minutes. Add the vanilla extract to the mixture and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie. This recipe makes a little more chocolate frosting than you need,
so hold back about 1/3 to 1/4 cup. 
4. To add the decorative red and white icing: First apply the white icing to the top of the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction. 
5. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator. (http://www.topsecretrecipes.com

)

Makes 9 brownies.


Cranberry Bliss Bar

Cake
1 cup (2 sticks) butter, softened 
1 1/4 cups light brown sugar, packed
3 eggs 
1 1/2 teaspoons vanilla 
1 teaspoon ginger 
1/4 teaspoon salt 
1 1/2 cups all-purpose flour 
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks 
Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening

1. Preheat oven to 350 degrees.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9×13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices. 
Makes 16 bars.
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Praline Sauce
1/3 cup evaporated milk 
2 1/2 tablespoons brown sugar 
1 teaspoon vanilla 
1 tablespoon pecans, chopped

Bring milk, brown sugar and vanilla to a boil, reduce heat and cook one to one and a half minutes, stirring constantly. Remove from heat, stir in pecans and let cool slightly.
Praline Sauce 2
8 ounces unsalted butter 
1 cup dark brown sugar, packed 
1 cup heavy cream 
1/2 cup chopped toasted pecans

Melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm. 


Toffee Bars OMG, these are delicious!!35 (unsalted tops) soda crackers
1 cup brown sugar, packed
6 oz Semisweet chocolate chips
1 cup butter 
Grease 15x10x1 inch jelly roll pan. Line bottom of pan with soda crackers. Combine butter and brown sugar in a heavy saucepan and cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly! Pour mixture evenly over crackers. Bake in 375F oven for 15 minutes. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes. Spread melted chocolate over crackers. While still warm, cut between crackers making 35 squares. Chill till set! Makes 35 pieces. 
EASY!!! YUMMY!!!


Hermits

1 cup butter, softened
1 cup brown sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 eggs
3 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1 cup raisins
1/2 cup molasses
1/2 teaspoon salt
1/2 cup chopped walnuts

1 Preheat oven to 325 degrees F (375 degrees F for drop cookies). Grease cookie sheet.

In large bowl cream together butter, sugar and spices. Beat in the eggs and mix until well blended.

Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.

To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.

To make drop cookies: Preheat oven to 375 degrees F. Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.

 


Caramel Squares

” Candy or cookie…you decide. ” Ingredients

1 (14 ounce) package individually wrapped caramels, unwrapped
3/4 cup shortening
2/3 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1 cup chopped peanuts
1 cup semisweet chocolate chips  

1
Preheat oven to 350 degrees F. Grease 9 inch square baking pan.
2
Mix shortening and cake mix until smooth. Add in 1/3 of a cup of the milk and peanuts and mix well. Mixture will be crumbly.
3
Press half of mixture into baking pan and bake for 8 minutes.
4
Over low heat, melt caramels and 1/3 cup of the evaporated milk in top of a double boiler. Stir until smooth. Remove from heat.
5
Sprinkle chocolate chips over warm dough. Spread the caramel mixture over the chips. Add the rest of the cake mixture over the caramel. Bake for 18 to 20 minutes. Let cool before cutting into bars.


Nanaimo Bars
Recipe courtesy Food Network Kitchens

Bottom Layer:
1/2 cup butter 
1/4 cup sugar 
5 tablespoons cocoa 
1 egg, well beaten 
2 cups graham cracker crumbs 
1 cup unsweetened coconut flakes 
1/2 cup walnuts, finely chopped 
Second Layer: 
1/2 cup butter
2 cup confectioners’ sugar 
2 tablespoons custard powder
1 tablespoon milk
Topping: 
4 ounces semi-sweet chocolate
2 tablespoon butter 

Mix butter, sugar and cocoa. Melt in a bowl set over hot water. Add beaten egg and mix thoroughly. Remove from heat. Add graham cracker crumbs, coconut, and walnuts. Press firmly into an 8 by 8-inch pan. Place in refrigerator while mixing the next layer. 

Second layer: Cream the butter, confectioners’ sugar, and custard powder. Add small amount of milk. Beat until light and creamy. Spread on top of bottom layer. Place this in refrigerator for at least 20 minutes. 

Topping: Melt chocolate and butter together in a bowl set over hot water. Mix well and spread on top. Chill in refrigerator.

 


Chocolate Chunk Brownies
These brownies are perfect in taste, texture and size.  2 cups (4 sticks) unsalted butter, plus a little 
more to grease the baking pan
12 ounces semi-sweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
6 cups (packed) light-brown sugar
12 large eggs, beaten lightly
3 cups bittersweet chocolate, chopped
2 teaspoons vanilla
2 tablespoons cognac
4 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon cinnamon

1. Preheat the oven to 350°F. 
2. Butter a 12x17x1-inch sheet pan and line the bottom with a piece of wax paper or parchment to fit. Butter the paper and then dust the pan with flour, tapping out any excess. 
3. Melt 2 cups butter in a saucepan over low heat. Add the semi-sweet and unsweetened chocolate; stir occasionally until melted. Add the sugar and stir to combine. Remove from the heat and scrape the mixture into a bowl. With an electric mixer on low speed, mix in the eggs until just combined. Stir in the bittersweet chocolate, vanilla and cognac. Set aside. 
4. Sift the flour, salt, baking powder and cinnamon. Add to the chocolate mixture with an electric mixer on low speed until just combined. 
5. Scrape the batter into the prepared sheet pan and smooth the top with a spatula. Bake in the center of the oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the brownies in the pan before cutting. (For very cleanly cut brownies, chill, then slice.) 


Volcano Brownie Cups
Recipe By : Taste of Home – Serving Size : 6  1 cup butter — softened 
1/2 cup sugar 
3 eggs 
3 egg yolks 
1 teaspoon vanilla
2 cups semisweet chocolate chips, melted 
1 cup all-purpose flour 
1/4 teaspoon salt 
1 cup ground toasted pecans 
6 squares white baking chocolate 
confectioner’s sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs, yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; add to creamed mixture. Stir in nuts. Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350 degrees for 10 minutes. Push one square of chocolate into center of each brownie. Bake 18-20 minutes longer or until a toothpick inserted in the brownie comes out clean. Remove from the oven and let stand for 5 minutes. Run a knife around edge of custard cups; invert on to serving plates. Dust with confectioner’s sugar if desired. Serve warm. 


Lemon Squares Makes about 3 dozen

To assure a tender, flaky crust on these tart and sweet squares, the buttery dough is made by hand and then pre-baked so that it stays crisp following the addition of the lemon filling. The filling contains chopped almonds, which rise to the surface during baking much like pecans in a pecan pie. If you are fond of limes, consider making this recipe with fresh lime juice and zest instead.

2 cups all-purpose flour, sifted
1/2 cup confectioners’ sugar, sifted, plus more for dusting
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
6 large eggs
3 cups granulated sugar
Grated zest of 3 lemons
1 cup plus 2 tablespoons freshly squeezed lemon juice(about 7 lemons)
1 cup blanched almonds, chopped and toasted

 

1. Heat oven to 325 degrees. In a medium bowl, combine 1 1/2 cups flour and confectionersí sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.

2. Reduce oven to 300 degrees;. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectionersí sugar, slice into pieces with a sharp knife, and serve. 

 


Rolled Baklava
Recipe courtesy Cat Cora

Syrup:
1 1/2 cup granulated sugar
1 cup water
1/8 cup honey
1 (1/8-inch) slice lemon
1 (2-inch) stick cinnamon
2 cloves, whole

1 pound blanched almonds, coarsely ground
1 pound walnuts, coarsely ground
2 tablespoons granulated sugar
1 1/2 teaspoon ground cinnamon
1/8 teaspoon cloves, ground
4 sheets phyllo dough
1 1/4 pounds unsalted butter, melted

Combine all of the syrup ingredients in a saucepan; bring to a boil and
simmer for 15 minutes. Remove the lemon and spices. Cool and set aside. 

Preheat oven to 400 degrees F. 

Combine the almonds, walnuts, sugar, cinnamon, and ground cloves together
in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted
butter, layering the sheets as you go. Once the 4 sheets are pressed
together, sprinkle the nut mixture over the top sheet and roll, lengthwise,
until you reach the end. Keep the roll as tight as possible without breaking.
It should look like a long cylinder. 

Cut the roll into 2-inch pieces, dip each into the melted butter and place on
a baking sheet. Place into the oven for about 30 minutes or until golden
brown. When finished remove each piece from the pan and dip in the cool
syrup and place on a rack to drain. Serve in small cup cake cups on a
platter.


 Traditional Baklava

c.1997, M.S. Milliken & S. Feniger

3 1/2 cups sugar 
2 1/2 cups water 
2 tablespoons honey 
2 teaspoons fresh lemon juice 
1 stick cinnamon 
3 whole cloves 
1/2 pound walnuts, finely chopped 
1/2 pound blanched almonds, finely chopped 
2 teaspoons ground cinnamon 
1/2 teaspoon ground cloves 
1 1/2 pounds filo pastry 
1 pound (4 sticks) unsalted butter, melted

In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool. 

In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside. 

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer. 

Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and
keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner. 

Heat the remaining butter until it bubbles and pour it over the top of the pastry. Bake for 1 1/4 hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.

Yield: 55 to 60 diamonds


Caramel Shortbread Squares
These cookies consist of a shortbread crust, firm caramel 
center, and a milk chocolate top. Makes 1 9×9 inch pan (16 servings). 

  • 2/3 cup butter, softened

  • 1/4 cup white sugar

  • 1 1/4 cups all-purpose flour

  • 1/2 cup butter

  • 1/2 cup packed light brown sugar 2 tablespoons light corn syrup

  • 1/2 cup sweetened condensed milk

  • 1 1/4 cups semi-sweet chocolate chip

  • 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (175 C).

2. In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 1/4 cup flour until evenly crumbly. Press into 9″ square baking pan. Bake for 20 minutes.

3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. 
Pour over baked crust (warm or cool). Cool until it begins to firm.

4. Melt chocolate with heavy cream and pour over caramel layer. Cover the layer completely. Chill. Cut into squares (about 48 – small because it is rich).

 


Chocolate Toffee Crunch Bars
Makes 1 – 9×13 inch pan (24 servings). 

2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/3 cup butter, melted
1/2 cup finely chopped walnuts 1 cup semisweet chocolate chips
1/2 cup packed brown sugar
1/2 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased 9×13 inch pan.

3. Bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Pour immediately over baked cookie base.

4 Bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting into bars.

 


Congo Bars
This recipe was given to me by my Aunt Claudia; it has been a favorite ever since I was a kid.
Makes 35 squares (35 servings). 8 tablespoons unsalted butter, at room temperature, plus more for baking dish
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups firmly packed dark-brown sugar
1 teaspoon pure vanilla extract 
3 large eggs
1 cup pecans, coarsely chopped
2 1/2 cups (12 ounces) semisweet chocolate, finely chopped
Vegetable cooking spray

Directions

1 Preheat oven to 350 degrees F.

2 Melt shortening, stir in brown sugar. Let cool.

3 Beat in the eggs.

4 Add dry ingredients.

5 Add chocolate chips, nuts and vanilla.

6 Pour in 10 x 15-inch pan and bake for 30 minutes. 
Cool and cut into squares.


Caramel Heavenlies

Makes 48 bars
” These bars are easy to make, chewy and delicious. They are almost too rich to be a cookie. ”

16 graham crackers
2 cups miniature marshmallows
3/4 cup butter
1 teaspoon vanilla extract
3/4 cup brown sugar
2 cups sliced almonds
2 cups flaked coconut

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Line a 10×15 inch jellyroll pan with aluminum foil.
2 Arrange graham crackers to cover the bottom of the prepared pan. In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the graham cracker crust. Pour the butter mixture evenly over the graham crackers and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.
Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow the bars to cool completely before cutting into triangles. Store at room temperature in an airtight container.


 White Chocolate Brownies with Chocolate Sauce

brownies 

* 1 pound white chocolate chips
* 5 eggs
* 2 cups Macadamia nuts
* 2 cups sugar
* 1/2 pound butter
* 2 cups flour
* 1 teaspoon vanilla extract
* pinch of salt

chocolate sauce 

* 1 cup Karo Sauce
* 1 1/2 cups heavy cream
* 1 pound chocolate chips
* 1/2 cup granulated sugar
* 1/4 cup water
* 1/2 tablespoon vanilla extract

brownies: Preheat oven to 350 degrees. Melt butter over double boiler. Add 1/2 chocolate, do not stir, set aside. Combine eggs and salt. Beat until frothy. Add sugar. Add chocolate-butter mixture, vanilla, flour, beat until smooth. Add remaining chocolate drops, beat until combined. Pour mixture evenly onto a regular cookie sheet and bake 10 minutes. For thicker brownies use an 8×8 or 8×9 brownie pan and cook 10-12 minutes. 

sauce: Combine sugar, Karo syrup and cream in a sauce pan. Bring to a boil. Remove from heat, add chocolate until smooth. Add vanilla and water. Cool. 

Drizzle chocolate sauce over brownie and top with vanilla ice cream. 


Babe Ruth BarsMakes 18 bars 

” These taste like the candy bar. ”

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

1 In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
2 Press the entire mixture gently into a buttered 9×13 inch baking dish. Allow to cool completely before cutting into bars.

 


Caramel Crispy Treats 
Makes 1 – 11×7 inch pan 

4 (2.05 ounce) bars milk chocolate covered caramel and nougat (e.g. Milky Way®)
3/4 cup butter or margarine, divided
3 cups crispy rice cereal
1 cup milk chocolate chips
Directions
1 In the microwave, or in the top of a double boiler, melt candy bars and 1/2 cup of butter, stirring occasionally until smooth. Stir in cereal until well blended. Press into a greased 11×7 inch pan.
2 Melt chocolate chips and remaining 1/4 cup butter or margarine, stirring until smooth. Remove from heat, and spread over the top of bars. Refrigerate for 1 hour, or until firm; cut into squares.


 Pineapple Bars

1 1/2 c sugar
4 eggs
1/2 c margarine, melted
1 1/2 c flour
1 c chopped nuts [opt.]
1/2 t baking soda
1/2 t salt
16 oz can crushed pineapple, drained

Beat eggs with sugar. Add remaining ingredients. Pour into a 13×9 greased pan. Bake 350 degrees for 30-35 min. Cool before cutting.
Flavor improves with refrigeration.


Blueberry Bars
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup shortening
3/4 cup white sugar
3 eggs
3/4 teaspoon almond extract
1/3 cup milk
1 1/2 cups fresh blueberries, cleaned
1/3 cup confectioners’ sugar
6 tablespoons cream cheese, softened
1 teaspoon almond extract

Directions:

1 Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.

2 To make the crust: Cream shortening, sugar, one egg, milk and almond
extract in a large bowl. Slowly add in flour and baking powder, stirring
constantly.

3 Spread crust evenly in baking pan. Top with blueberries.

4 To make the topping: In a medium bowl, beat two eggs, and cream cheese
until smooth. Beat in powdered sugar and almond extract. Spread over
blueberries.

5 Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before
cutting.

Makes 2 dozen


Dessert Pizzas…


BANANA SPLIT BROWNIE PIZZA

1 package (21 ounce) brownie mix
1/2 c. applesauce
1/2 c. water
1 egg
1 package (8 ounce) cream cheese, softened
1/2 c. powdered sugar
1 banana sliced
1 c. strawberries, sliced
2 T chopped walnuts
3 T semi-sweet mini chocolate chips

Preheat oven to 375°. Combine brownie mix, applesauce, water and egg in a bowl. Pour brownie mixture into 9 x 13 cookie sheet. Bake 15-20 minutes or until set. Cool completely. Mix cream cheese and powdered sugar until smooth. Spread over brownie crust. Slice banana and strawberries. Top crust with fruit and nuts. Melt chocolate chips and drizzle over top. Chill. Cut into wedges.


Brownie Pizza

Yield: 12 servings

Brownie layer
3/4 c Butter, (1 1/2 sticks)
4 Eggs
1 c Flour, all purpose
1 pkg Cream cheese, (8 oz)
1 Egg
Assorted sliced fruit
4 Unsweetened chocolate, squar
2 c Sugar
1 tsp Vanilla

Topping
1/4 c Sugar
1/2 ts Vanilla
2 Squares semi-sweet chocolate
Heat oven to 350 degrees. Line 12 by 1/2 inch pizza pan with foil (to lift brownie from pan after baking); grease foil. Microwave unsweetened chocolate and margarine in large microwaveable bowl on high for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 2 cups sugar into melted chocolate mixture. Mix in 4 eggs and 1 tsp vanilla until well blended. Stir in flour. Spread in prepared pizza pan. Bake for 30 minutes. Topping: Mix cream cheese, 1/4 cup sugar, 1 egg and 1/2 tsp vanilla in same bowl until well blended. Pour over hot, baked brownie crust. Bake 10 minutes longer or until toothpick inserted into center comes out with fudgy crumbs. Do NOT overbake. Cool in pan. Lift brownie pizza out of pan; peel off foil. Place
brownie pizza on serving plate. Arrange fruit slices over cream cheese layer. Drizzle with melted semi-sweet chocolate.


CANDY SHOP PIZZA

Yield: 12 servings

1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 ts Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels, divided
1/2 c Peanut butter
1 c Cut-up fruit, such as -bananas and strawberries
-(opt)
1 c Chopped candy bars, such as
-NESTLE CRUNCH bars,
-BUTTERFINGER bars, ALPINE
-WHITE bars, GOOBERS and
-RAISINETS
Preheat oven to 375’F. In small bowl, combine flour,
baking soda and salt; set aside. In large mixer bowl, beat butter, granulated sugar and brown sugar until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in 1 cup Nestle Toll House semi-sweet chocolate morsels. Spread batter in lightly greased 12″ to 14″ pizza pan or 15 1/2×10 1/2″ jelly-roll pan. Bake 20-24 minutes
or until lightly browned. Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over crust; drop peanut butter by spoonfuls onto morsels. Let stand 5 minutes or until soft and shiny. Gently spread chocolate and peanut butter over crust. Top with fruit and candy. Cut into wedges. Serve warm.


CREAM CHEESE CHOCOLATE CHIP PIZZA (SOFT)
Yield: 2 12″ pizzas

1 c Butter; softened
3/4 c Sugar
3/4 c Brown sugar
8 oz Cream cheese; softened
1 ts Vanilla
2 Eggs
2 1/4 c All purpose flour
1 ts Baking soda
1/4 ts Salt
12 oz Semisweet chocolate chips
1 c Chopped walnuts (Optional)
Preheat oven to 375. Lightly grease two 12 inch pizza pans. Cream butter, sugars, cream cheese and vanilla in large bowl. Add eggs, beat until light. Combine flour, baking soda and salt in small bowl. Add to creamed mixture; blend well. Stir in chocolate chips and walnuts (if used) Divide dough in half, spread each half evenly into prepared pans.
IMPORTANT – DO NOT SPREAD ALL THE WAY TO EDGES, THIS DOUGH DOES SPREAD Leave about a half inch space between edge of dough and rim of pizza pan.
Bake 20 to 30 minutes or until lightly browned.
Cool completely in pans on wire racks.
To serve: cut into slim wedges.


A Tart For All Seasons
A most impressive and delectable dessert for 12…
Crust:
1/4 c. ground almonds
1/2 c. butter, softened
1/2 c. sugar
1 1/2 c. flour
1 large egg yolk
1 t. vanilla extract
1 t. almond extract
Filling:
8 oz. cream cheese, softened
3 T. sugar
2 T. amaretto liqueur
1 t. vanilla extract
1/2 t. almond extract
Apricot Glaze:
1/2 c. apricot preserves
1 T. butter
1 T. lemon juice
2 T. amaretto liqueur
Topping:
3-4 c. fresh or canned
strawberries
kiwis
bananas
mandarin oranges
pineapple
peaches
sliced almonds for garnish
In a processor, combine almonds, butter, sugar and flour. Add yolks and extracts. Blend until dough forms.  Press onto bottom and sides of 11″ tart pan with removable side. Bake at 375 for 15 min. Cool. Set aside.  Mix all filling ingredients, until smooth and spread evenly on the cooled tart. Chill til firm (about 30 min.)
In a small pan, mix all glaze ingredients over low heat until hot. Cool. Set aside. Orange marmalade can be substituted.
Arrange fruits in a circular pattern on filling. One to two hours before serving, brush fruit with glaze, sprinkle sliced almonds on top. Serve slightly chilled


STRAWBERRY PIZZA
2 cups all-purpose flour
1-1/2 tsp baking powder 
6 T. butter 
1/3 c. shortening 
3/4 c. sugar 
1 egg 
1 T. milk 
1 tsp vanilla
Preheat oven 375ºF. Stir together dry ingredients (flour & baking powder) plus 1/4 tsp salt. Set aside. Beat butter & shortening for 30 seconds. Add sugar and beat until fluffly. Add, egg milk & vanilla. Beat well. Add dry ingredients to beaten mixture, beating until well-combined. Place on ungreased pizza pan.
Press dough to about 1/4 inch thick (thicker if you prefer). Bake in oven 375ºF for 10-15 minute or until golden brown. Topping Spread softened cream cheese on baked crust. Put strawberry slices on cream cheese then pour strawberry glaze on top. Chill for about an hour then serve. 


Fruit Pizza
1 roll Pillsbury refrigerated sugar cookie dough
1 cup sugar
1 8 oz. cream cheese, softened
1 8 oz. cool whip 
1 small can crushed pineapple
fresh strawberries, cleaned, hulled and thinly sliced
bananas, sliced
shredded coconut
finely chopped pecans
Spread sugar cookie dough evenly on a pizza pan using fingertips. Pierce a few times with fork tines and bake at temp listed on package until lightly browned.
If it puffs up, press down slightly after you let it cool a little. Cool crust completely. Beat softened cream cheese with sugar until smooth. Fold in Cool Whip and blend thoroughly. Spread this on the cooled crust. Drain pineapple thoroughly and spread evenly over cream cheese mixture. Arrange the slices of strawberries on top of the pineapple, then arrange the banana slices. Sprinkle with shredded coconut and sprinkle with pecans. Use your imagination like you are decorating a pizza. Make believe the cream cheese mixture is the sauce, the strawberries and bananas are pepperoni and mushrooms, and the coconut and pecans are the cheese. It is alot of fun!
Refrigerate until serving. Cut into pizza slices to serve. 


DESSERT PIZZA SHELLS
1/2 oz Active dry yeast
2 tb Nonfat dry milk powder
1 c Very warm (120-125’F) water
1 tb Sugar or honey
1/2 c Apple juice
1 ts Salt
5 c Flour
1/2 c Lukewarm water (or more)

Dissolve the yeast and the skim milk powder in the water. Add the sugar or honey and stir well to dissolve. Let this sit for about 10 minutes. Add the apple juice and combine well. Put all of the flour in a large mixing bowl. Add the salt and combine. Add the liquid mixture to the flour along with enough additional water to make a soft but not sticky dough. Knead the dough for 4 minutes if using a stand mixer; 8 minutes if kneading by hand. Divide the dough into balls of about 4 ounces each, put them on a floured sheet pan, cover the pan and allow to rise for 1 1/2 to 2 hours, until doubled in bulk (or let rise, covered well, in the refrigerator overnight). Thickness: To make a dessert pizza shell, the dough should be rolled thicker than that for a thin-crust pizza because it will be holding more weight. Go with a dough shell that is at least 1/8-inch thick. Forming: Pull up the sides to form a crust cuff or a well to hold the dessert toppings. The pizza shell should like a pie or tart shell.
Size: A four- or five-inch diameter pizza seems to be the best size, because it can be served as an individual dessert or as one for two people to share.
Preparation: The best way to go from this point is to dock the crust and bake it completely. This baked crust will then be ready to take various toppings. In a few situations you might want to only par-bake the crust when doing a baked apple pizza, for example.
Toppings:
Cheeses: For the sake of simplicity and good taste, cheeses can be narrowed down to three: ricotta, mascarpone and cream cheese. 
Fruits: Just about any fruit will work. Using fresh fruit will control the moisture.
Nuts: Walnuts, pecans, almonds, and pine nuts are favorites.
Miscellaneous: Spices such as cinnamon, nutmeg
and cloves work well. Crushed or ground amaretto cookies make a great topping over cheese and fruit. Chocolate chips, raisins and zest of oranges, lemons or limes can be used most effectively to pump up the flavor. A dusting of confectioners’ sugar looks good and goes a long way in the taste department. Brushing or layering fruit preserves or a fruit glaze on the crust before toppings go on adds a lot of flavor and offers a wide range of taste possibilities.


Chocolate Thin mint Pizza

1pkg. (18oz) refrig. chocolate chunk cookie dough
1/2 pkg. Girls scout thin mint cookies
1/2 c white chocolate morsels
vanilla ice cream, opt.

Press cookie dough evenly in the bottom of an ungreased 12 inch pizza pan. Break thin mints into halves or thirds; press cookie pieces into dough, covering evenly. Bake at 350 for
12-18 min place white chocolate morsels into a small self closing bag. Microwave the bag on Med-hi for 40-50 sec. or until melted . snip one corner of bag. Hold bag tightly at top and drizzle . Cool and add ice cream


CHOCOLATE PIZZA
1 lb. chocolate-flavored candy coating
1 (12 oz.) pkg. semi-sweet chocolate morsels
2 c. mini marshmallows
1 c. Rice Krispies or Cocoa Puffs
1 c. peanuts
1/3 c. red M&M’s
1/3 c. green M&M’s
1/3 c. flaked coconut (optional)
1 (2 oz.) sq. vanilla flavored candy coating
1 tsp. vegetable oil

Melt chocolate candy coating and chocolate morsels in a heavy saucepan (I do it in microwave) over low heat, stirring often. Remove from heat. Add marshmallows, cereal and peanuts. Stir until coated. Pour mixture into well greased 12 inch pizza pan; sprinkle with candies and coconut if desired. Melt vanilla candy coating with oil in heavy saucepan, stirring often on low heat (I do it in microwave on low). Drizzle over pizza. Let cool at room temperature. Cut into squares or wedges.


TAFFY APPLE PIZZAYield: 12 servings

1 pkg 20 oz refrigerated sugar Cookie dough
3 tbsp Flour
1 pkg 8oz cream cheese softened
1/4 c Creamy peanut butter
1/2 c Brown sugar
1/2 tsp Vanilla
2 medium Granny smith apples
1 c Lemon lime soda
Cinnamon
1/4 c Caramel ice cream topping
1/2 c Chopped peanuts
Preheat oven to 375 degrees. remove 1/2 cup of cookie dough and reserve for another use. add flour to remaining dough and knead with hands to combine. Press dough into 14 inch circle on 15 inch baking stone. bake for 15-20 min. or until cookie is lightly browned. let cool for 10 min. then loosen from stone. Cool completely. blend cream cheese, peanut butter, brown sugar, and vanilla together until smooth. Spread on cooled cookie. peel, core and slice apples. Dip apple slices in lemon-lime soda to prevent browning. arrange apple slices on cream cheese mixture. Sprinkle lightly with cinnamon. heat caramel topping slightly and drizzle over apples. Sprinkle chopped nuts over pizza. cut and serve.


CHOCOLATE CHIP PIZZA Yield: 6 servings

1/2 c Granulated sugar
1/2 c Brown sugar
1/2 c Margarine
1/2 c Peanut butter
1/2 tsp Vanilla
1 Egg
1 1/2 c Flour
Miniature marshmallows
Chocolate chips
Stir sugars together. Blend in margarine, peanut butter, vanilla and egg. Stir in flour to make a soft dough. Press into pizza pan and bake for 10 minutes at 375 degrees F. Sprinkle with marshmallows and chocolate chips and bake for an additional 5 to 8 minutes or until nicely browned.
Makes 6 servings…


APPLE PIZZA DESSERT

Yield: 12 servings

8 oz Frozen bread dough; thawed one-half frozen loaf
8 oz Cream cheese; softened
1/4 c Sugar
1 Egg
1 tsp Vanilla
4 c Apples; peel & thinly sliced
2/3 c Sugar
1/4 c Flour
1 tsp Cinnamon
TOPPING
1/3 c Flour
1/3 c Brown sugar
2 tbsp Margarine; softened
1/2 c Slivered almonds
Place bread dough on greased 12 inch deep dish pizza pan. When thawed completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15 minutes. Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup flour and cinnamon. Arrange evenly over cream cheese mixture. In a small mixing bowl, combine 1/3 cup flour and
brown sugar. Cut in margarine until mixture is crumbly. Add almonds. Sprinkle evenly over apples. Bake at 350F for about 40 minutes, or until golden brown. Serve warm or cold, with whipping cream, whipped topping or ice cream.


RASPBERRY ALMOND KISS DESSERT PIZZAYield: 2 -12″ pizzas

2- 12″ Dessert Pizza Shells;-unbaked
3 Egg whites
4 oz Almond paste
8 oz Raspberry preserves
TOPPING-
3/4 lb Raspberries; whole
1 1/2 c Almonds; blanched, slivered, and toasted
8 oz Chocolate chips
TO SERVE 
Confectioners’ sugar
Whipped cream; OR vanilla ice cream

Beat egg whites in mixer with paddle until foamy; add almond paste and cream until smooth. Add raspberry preserves and mix until fully incorporated. Reserve raspberry mixture. Top each unbaked pizza shell with 1/2 cup of the
raspberry/egg white mixture, leaving 1/2-inch border. Bake in 400 degree oven for 7 minutes. Remove from oven, and top each pizza with 6 oz. whole raspberries, 3/4 cup toasted almonds and 4oz. chocolate chips. Return to oven and bake for an additional 7 minutes. Remove and let cool for fifteen minutes. Serve warm, dusted with confectioners’ sugar and topped with whipped cream or vanilla ice cream.


Blueberry Dessert Pizza Yield: 12 servings
1 pkg White Cake Mix 
1/2 c Chopped nuts
1 1/4 c Quick cooking rolled oats 
1/4 c Firmly packed brown sugar
1/2 c Margarine or butter softened 
1/2 tsp Cinnamon
1 Egg 
21 oz Blueberry Fruit Filling
Heat oven to 350. Grease 12″ pizza pan or 13×9″ pan. In large bowl, combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs blend in egg. Press in prepared pan. Bake at 350 for 12 minutes. In same large bowl, add remaining 1/4 cup oats, 2 tablespoons margarine, nuts, sugar and cinnamon, to reserve crumbs; mix well. Remove base from oven and spread pie filling evenly over top. Sprinkle with reserved crumb mixture. Return to oven and bake 15-20 minutes or until crumbs are light golden brown. Cool completely. Cut in wedges or squares.
Makes 12 servings.

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