Magic Cookie Bars
1/2 cup butter
1 1/2 cup graham cracker crumbs
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 cup semi-sweet chocolate chips
1 1/3 cups of flaked coconut
1 cup chopped nuts
Preheat oven to 350° (325° for glass dish). In a 13x9 inch baking pan, melt butter in oven. Take pan out of the oven and sprinkle crumbs over the butter, pour sweetened condensed milk evenly over the crumbs. Top with remaining ingredients. Press down firmly. Place pan back in oven and bake on center rack for 25 to 30 minutes or until lightly browned. Cool or chill if desired. Cut into 1 inch squares. Store at room temperature loosely covered. Makes about 24 to 36 bars.
For 7 Layer Magic Cookie Bars: Add 1 cup of butterscotch chips after the chocolate chips.
Lemon Cheesecake Bars
Crust:
3/4 cup butter
1/3 cup firmly packed brown sugar
1 1/4 cup all-purpose flour
1 cup quick or old-fashioned oatmeal (uncooked)
1/4 tsp. salt
1/2 cup seedless raspberry jam
Preheat oven to 350°. Grease 13x9 inch baking pan. Beat butter and brown sugar until fluffy. Add flour, oatmeal and salt and mix well. Press into bottom of prepared pan. Bake on center oven rack for 20 minute or until lightly brown. Spread jam over hot crust.
Filling:
3/4 cup sugar
2 eggs
2 tsp. grated lemon peel
2 (8 oz.) pkg. cream cheese (softened)
2 tbsp. all-purpose flour
3 tbsp. lemon juice
Beat cream cheese, sugar and flour at medium speed with electric mixer until fluffy. Add eggs, one at a time, beating well after each egg. Add lemon juice and lemon peel. Mix until smooth. Pour over jam and crust. Bake 25 minutes or until set. Cool completely. Chill, cover and store in refrigerator. Cut into 1 inch squares. Makes about 24 bars.
Pumpkin Bars
4 eggs
2 cups sugar
1 cup oil
15 oz. can (2 cups) pumpkin
2 cups all-purpose flour or unbleached flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 tsp. cinnamon
1 cup raisins or chopped nuts or both
In large bowl, beat eggs until foamy. Add sugar, oil and pumpkin. Beat 2 minutes at medium speed. Add flour, baking powder, baking soda, salt and cinnamon. Beat 1 minute on low speed. Stir in raisins and nuts. Pour into a 15X10 inch jellyroll pan that has been sprayed with cooking spray. Bake at 350° for 25 to 30 minute or until toothpick inserted in center comes out clean. Cool
Frosting:
3 oz. pkg. cream cheese (softened)
1/3 cup butter (softened)
1 tbsp. milk
1 tsp. vanilla
2 cups powdered sugar
In small bowl, beat cream cheese, butter, milk and vanilla until fluffy. Add powdered sugar and blend until smooth. Spread frosting over cooled bars. Cut into 48 bars.
Pecan Pie Bars
3/4 cup butter
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
3 eggs
2 cups coarsely chopped pecans
1 cup sugar
1 cup light corn syrup
2 tbsp.. butter (melted)
1 tsp. vanilla
Crust: Beat 3/4 cup butter in large bowl with electric mixer at medium speed until smooth. Add powdered sugar. Beat until well blended. Add flour gradually. Beat at low speed after each addition (mixture will be crumbly, but press together easily). Press dough evenly into ungreased 13x9 baking pan. Press mixture slightly up sides of pan (less than 1/4 inch) to form a lip to hold filling. Bake at 350° for 20 to 25 minutes or until golden brown.
Filling: Beat eggs lightly in medium bowl with a fork. Add pecans, sugar, corn syrup, melted butter and vanilla. Mix well. pour filling over partially baked crust. Place back into oven and bake 35 to 40 minutes or until filling is set. Loosen edges with knife. Cool completely on wire rack before cutting into squares. Cover and refrigerate until 10 to 15 minutes before serving time. Do not freeze! Makes about 48 bars.
Seven Layer Magic Squares
1 cup Butter
1 1/2 cups graham cracker crumbs
1 14 oz. can sweetened condensed milk
1 cup (6 oz.) semi-sweet chocolate chips
1 cup (6 oz.) butterscotch chips
1 cup flaked coconut
1 cup chopped nuts
In a 13x9 inch pan, melt butter and spread evenly around pan. Sprinkle bottom of pan with graham cracker crumbs. Pour sweetened condensed milk over crumbs. Press crumbs down with a fork. Sprinkle crumbs with chocolate and butterscotch chips. Make another layer with coconut, then another layer of nuts. Press down firmly with a fork. Bake at 350° (325° glass pan) for 25 minutes or until lightly brown. When cool, cut into bars. Store loosely covered at room temperature. Makes about 24 bars.
Nita's Very Good Cookie Bars
1 1/2 cups corn flake crumbs
1/2 cup butter
1 1/3 cups flaked coconut
3 tbsp. sugar
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
1 cup sweetened condensed milk
In large bowl mix corn flake crumbs, sugar and butter. Add mixture to a 9x13 pan. Pres mixture evenly and firmly to cover bottom of pan. Scatter chocolate chips over crust. Spread coconut over chocolate chips. Sprinkle walnuts over coconut. Pour sweetened condensed milk over walnuts. Bake at 350° for about 25 minutes or until lightly brown around the edges. Cool and cut into bars. Makes about 54 cookie bars (2x1 inch).
Chocolate Revel Bars
1-cup butter
2 1/2-cups flour
2-cups packed down brown sugar
2-eggs
4-tsp. vanilla
1-tsp baking soda
3-cups quick-cook oats
In medium bowl mix 1 cup of butter with electric mixer on medium speed for 30 seconds, then add: half of the flour, brown sugar, eggs, 2 teaspoons vanilla and baking soda. Mix until thoroughly combined. Mix in remaining flour and stir in the oats.
1 1/2- cups semi-sweet chocolate chips
1-14oz. can sweetened condensed milk
2-tbsp. butter
1/2-cup chopped nuts
In a sauce pan mix in chocolate, milk and 2 tablespoons butter. Cook over low heat until melted, stirring occasional. Add nuts and 2 teaspoons vanilla. Mix well.
Press 2/3 (about 3 1/3 cups) of the rolled oats mixture into the bottom of an ungreased 15x10x1 inch pan. Spread chocolate mixture over oat mixture. Using your fingers dot the top of the chocolate mixture with the remaining oat mixture. Bake at 350° on center rack for about 25 minutes or until the top is lightly browned. The chocolate mixture will still look moist. Cool on wire rack. Cut into 1 inch squares when cool. Makes about 60 bars.
