Category: Bars

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Bars Cakes Desserts Recipes with Pictures

Buttermilk Brownie Cake

I found this in the newspaper this summer and tried it.  They did not last long!!

Buttermilk Brownie Cake

2 C. granulated sugar
2 C. all-purpose flour
1/4 C. cocoa powder
1/2 C. vegetable oil
1/2 C. butter
1/2 C. reduced-fat buttermilk
1 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla extract

FROSTING
1/2 C. butter
1/4 C. cocoa powder
1/3 C. reduced-fat buttermilk
1 lb. box of confectioners’ sugar  (powdered sugar)
1 tsp. vanilla extract

Preheat oven to 400º

PREPARE BROWNIES:
Combine sugar, flour and cocoa; mix well.

Combine 1 cup water with oil and butter in a medium saucepan.  Bring to boil; add to flour mixture and mix well.  Add buttermilk, baking soda, eggs, and vanilla.  Beat well by hand and pour into a greased 15 x 10 baking pan.  Bake 20 – 25 minutes or until a wooden pick inserted in the center comes out almost clean.  Cool completely on wire racks.

PREPARE FROSTING:
Combine butter, cocoa and buttermilk in a saucepan; bring to a boil.  Remove from heat.  Gradually beat in powdered sugar and vanilla with a mixer on low speed.  Spread evenly over cooled brownies.

Serves 48

NUTRITION FACTS PER SERVING:
140 calories, 7g fat, 1g protein, 20 g carbohydrates, 0g fiber and 60 mg sodium.

Categories
Bars Desserts Recipes with Pictures

Zucchini Brownies

I found this recipe on the All Recipes website. These are absolutely the best brownies I have ever had.

Zucchini Brownies

1/2 C. vegetable oil
1 1/2 C. white sugar
2 tsp. vanilla extract
2 C. all-purpose flour
1/2 C. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 C. shredded zucchini
1/2 C. chopped walnuts

FROSTING:
6 T. unsweetened cocoa powder
1/4 C. margarine
2 C. confectioners’ sugar
1/4 C. milk
1/2 tsp. vanilla extract

  1. Preheat oven to 350º
  2. Grease and flour a 9×13″ baking pan
  3. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended
  4. Combine the flour 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture
  5. Fold in the zucchini and walnuts
  6. Spread evenly into pan
  7. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

FROSTING

  1. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool
  2. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla
  3. Stir in the cocoa mixture, spread over cooled brownies before cutting into squares

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 24

Categories
Bars Desserts Recipes with Pictures

Rich Chocolate Chip Toffee Bars

We got this recipe from our neighbor’s parents. Our kids call them Grandma Lynn  and Grandpa Tom. They dropped a plate of these babies off one day and we devoured them. The combination of flavors make these delicious!

Rich Chocolate Chip Toffee Bars

2 1/3 C. all-purpose flour
2/3 C. packed light brown sugar
3/4 C. (1 1/2 sticks) butter or margarine
1 egg, slightly beaten
2 C. (12 oz. pkg.) semi-sweet chocolate chips, divided
1 C. coarsely chopped nuts
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 3/4 C. (10 oz. pkg.) SKOR English Toffee Bits, divided

  1. Heat oven to 350º
  2. Grease 13x9x2″ baking pan
  3. In large bowl, stir together flour and brown sugar
  4. Cut in butter until mixture resembles coarse crumbs
  5. Add egg; mix well
  6. Stir in 1 1/2 C. chocolate chip and nuts
  7. Reserve 1 1/2 C. mixture
  8. Press remaining crumb mixture onto bottom of prepared pan
  9. Bake 10 minutes
  10. Pour sweetened condensed milk evenly over hot crust; top with 1 1/2 C. toffee bits
  11. Sprinkle reserved crumb mixture and remaining 1/2 C. chips over top
  12. Bake 25 to 30 minutes or until golden brown
  13. Sprinkle with remaining 1/4 C. toffee bits

Cool completely in pan on wire rack. Cut into bars.

Makes about 48 bars.

Categories
Bars Desserts Recipes with Pictures

Rocky Road Squares

I first tried these at my cousin Gina’s house. The recipe is so easy, her kids made them before our annual Twins vs. Brewers weekend. They were sooo tasty. I think I ate half a pan. YIKES!

Rocky Road Squares

1 – 12 oz. pkg semi-sweet chocolate morsels
1 – 14 oz. can sweetened condensed milk
2 T. margarine
2 C. dry roasted peanuts
1 – 10 oz. pkg miniature marshmallows

  1. Melt chocolate morsels, margarine and condensed milk in a double boiler or over low heat.
  2. Remove from heat and fold peanuts and marshmallows into chocolate mixture until evenly coated.
  3. Spread into a wax paper lined 9×13 pan.
  4. Chill until firm.
  5. Remove from pan and peel off wax paper.
  6. Cut into squares.
Categories
Bars Desserts Recipes with Pictures

Milky Way Bars

A co-worker of mine brought these beauties into work.  They’re like Special K Bars with a more chocolaty-caramel flavor from the Milky Way bars.  They were really good!

Milky Way Bars

6 C. Rice Krispies or Special K
8 large (2.05 oz.) Milky Way bars
1 C butter
12 oz. bag milk chocolate chips

Melt butter and Milky Way bars over LOW heat. Stir in cereal and spread in 9×13 inch pan. Melt chips and spread over top.

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Bars Cookbook Desserts

Rice Krispies Bars (with Peanut Butter)

Do not use cheap rice cereal. The mixture will look too moist; do not add more Rice Krispies. That will make the bars dry and crumbly.

1 C. sugar
1/2 C. butter or shortening
1 C. white syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. nuts or peanuts, optional
1 or 2 pkgs. chocolate chips, melted, optional

Bring the first 3 ingredients to a boil. Blend in peanut butter. Have ready in a big bowl the Rice Krispies and nuts or peanuts. Add hot mixture and mix well. Press in buttered 9×13″ jelly roll pan. Frost with melted chocolate chips.

Categories
Bars Cookbook Desserts

Pumpkin Bars

2 C. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
2 C. sugar
4 eggs
2 C. pumpkin
1 C. oil
Nuts, chopped, optional

Sift the dry ingredients. Add slightly-beaten eggs, pumpkin and oil. Mix. Add nuts. Bake in two 9×13″ pans at 350º for 25 minutes. Sprinkle with powdered sugar or add cream cheese frosting.

Categories
Bars Cookbook Desserts

Salted Peanut Chews

CRUST:
1 1/2 C. all-purpose flour
2/3 C. brown sugar, firmly packed
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/2 C. margarine or butter, softened
1 tsp. vanilla
2 egg yolks
3 C. miniature marshmallows

TOPPING:
2/3 C. corn syrup
1/4 C. margarine or butter
2 C. (12 oz.) peanut butter chips
2 C. crisp rice cereal
2 C. salted peanuts

CRUST: Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients, except marshmallows, until crumb mixture forms. Press into bottom of an ungreased 9x 13″ pan. Bake at 350º for 12 to 15 minutes, or until light golden brown. Immediately sprinkle with marshmallows and bake 1to 2 minutes longer, or until marshmallows just begin to puff. Cool while preparing topping.

TOPPING: In large saucepan, heat corn syrup, margarine, vanilla and peanut butter just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill. Cut into bars.

Categories
Bars Desserts

Special K Bars

1 C. corn syrup
1 C. sugar
1 1/2 C. peanut butter
6 C. Special K (or other rice cereal)
6 oz. chocolate chips
6 oz. butterscotch chips

Melt corn syrup and sugar to boil; lower heat before adding peanut butter. Melt together. Remove from heat and add cereal. Press in a greased 9×13″ pan. In microwave, melt chocolate chips and butterscotch chips together. Spread on bars and let cool.

Categories
Bars Cookbook Desserts

Cranberry Date Bars

FILLING:
1 – 12 oz. pkg. cranberries
1 – 8 oz. pkg. chopped pitted dates
1 tsp. vanilla

CRUST:
2 C. rolled oats
1 1/2 C. brown sugar, packed
1/2 tsp. baking soda
1/4 tsp. salt
1 C. margarine or butter, melted
1 recipe Orange Glaze

ORANGE GLAZE:
2 C. powdered sugar, sifted
1/2 tsp. vanilla
2 to 3 T. orange juice

FILLING: In a medium saucepan, combine cranberries and dates. Cook, covered, over low heat for 10 to 15 minutes, or until cranberries pop, stirring frequently. Stir in vanilla. Set aside.

CRUST: Stir together flour, oats, brown sugar, baking soda and salt. Stir in margarine or butter until well blended. Pat half of the oat mixture on the bottom of a 9×13″ baking pan. Bake in 350º oven for 8 minutes. Carefully spread filling over baked oat mixture.
Sprinkle remaining oat mixture atop. Pat gently. Bake for 20 to 22 minutes more or until golden. Cool on a wire rack. Drizzle with glaze. Cut into bars. Makes 32 bars.

ORANGE GLAZE: Stir together powdered sugar, vanilla and orange juice. More juice may be added to make the glaze a drizzling consistency.