Twix Bars

Crust:
1 cup butter
1/2 cup sugar
2 cups flour

Cookie Top:
3/4 cup butter
1 cup sweetened condensed milk
3/4 cup brown sugar
4 Tbsp. light Karo Syrup

Mix the crust ingredients together and press in a 9x13 pan. Bake at 350 or 15-20 minutes.

For the cookie top: In a microwave safe bowl, melt 3/4 cup of butter.. Add the remaining ingredients, stirring only until mixed. Cook in microwave for 6 minutes without stirring.

Pour caramel mixture over crust and sprinkle with as many chocolate chips as desired (1-2 cups). I like to use the mini morsels. After a minute, spread the melted chips and cool thoroughly. Cut into bars or serving. Enjoy!

Peanut Butter Mississippi Mud Bars

8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, coarsely chopped
and divided into two 4-ounce portions
8 ounces semisweet chocolate, coarsely chopped
and divided into two 4-ounce portions
1 cup coarsely chopped pecans, toasted
and divided into two 1/2-cup portions


1. Preheat the oven to 325 degrees F. Butter the baking pan, line it with aluminum foil and butter the foil.

2. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth.

3. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined.

4. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well.

5. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined.

6. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt.

7. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.

8. To serve, cut into 2-inch squares and arrange on a serving plate.

Lemon Bars

1 cup margarine
1/2 cup powdered sugar
2 cups flour

Mix the above ingredients and pat down in the bottom of a 9x13. Bake at 350 for 15 minutes.

4 T. lemon
4 T. flour
4 eggs
2 cups sugar
1 T. baking powder

Pour on top of baked dough and cook for another 25 minutes. Sprinkle with powdered sugar.

Toffee Bars

1/2 cup butter, melted
1 cup quick-cooking oats, uncooked
1/2 cup firmly packed brown sugar
1/2 cup unsifted flour
1/2 cup finely chopped walnuts
1/4 tsp. baking soda
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 tsp. vanilla extract
1 (6 oz.) package semi-sweet chocolate chips*

Preheat oven to 350 degrees. In a medium bowl, combine 6 tablespoons butter, oats, brown sugar, flour, nuts and baking soda. Press firmly on bottom of greased 13 X 9 inch pan; bake 10-15 minutes or until lightly browned.
Meanwhile, in medium saucepan, combine remaining 2 Tbsp. butter and sweetened condensed milk. Over medium heat, cook and stir until mixture thicken slightly, about 15 minutes. Stir often as the mixture burns quickly. Pour over crust. Return to oven; back 10 to 15 minutes longer or until golden brown. Remove from oven; immediately sprinkle chocolate chip on top. *(I like to use mini chocolate chips. They melt faster and I love chocolate so I always add a little more.) Spread while still warm. Cool. Cut into bars. Store tightly covered at room temperature. Makes 24-36 bars.

Cherry Bars

Pastry:

1 cup flour
½ cup real butter
3 tablespoons sugar

Mix until smooth. Best if done with hand. Spread and pack in 8 inch square pan. Bake at 350 degrees for 25 minutes.

Filling:
2 eggs, slightly beaten.

Add:

1 cup superfine sugar
¼ cup flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
¾ cup chopped nuts
½ cup shredded coconut
½ cup quartered maraschino cherries

Mix, then spread over pastry (no need to cool). Bake at 350 degrees for 25 minutes.- Jill Hayden

Oh Henry Bars

1 cup light Karo syrup
1 cup sugar
1 cup “chunky” peanut butter
5 cups Rice Krispies (or any cereal)
1 cup coconut (optional)

Mix sugar and Karo together and heat in microwave 3 minutes until sugar dissolves. Add peanut butter to hot syrup and stir. Mix dry ingredients. Pour syrup over and mix well. Spread in 9x13 inch pan.
Melt 1 large package (2 cups) chocolate chips with 2 tablespoons shortening in microwave. Stir. Spread melted chocolate on top. Score while warm.

Triple treat

2 cubes margarine
½ cup unsweetened cocoa
2 cups sugar
4 eggs
1 teaspoons vanilla
1 ½ cups flour
1 cup chopped nuts
1 (10 ½ oz) package miniature marshmellows

Mix together margarine and sugar. Add vanilla and eggs, mix together. Add cocoa and flour and mix well. Add nuts and bake in 350 degree oven on greased pans (one 9x12 inch and one 8x8 inch or 1 large cookie sheet with high sides) for 20-30 minutes, until done. When brownie mix is done, turn off oven, top brownies with package of marshmallows and put back in oven until marshmallows become puffy (just a few minutes). Cool and top with topping mix. Cut when cooled completely.

Topping mix

1 cube margarine
½ cup canned milk, remove 1 tablespoon
1 box powdered sugar
1/3 cup cocoa
1 cup nuts
1 teaspoon vanilla

Heat margarine and milk until melted. Pour over remaining ingredients and mix until smooth. Put over marshmallows and spread. -Jennifer Myers

Crustless Pumpkin Slices

1 large can pumpkin
4 eggs slightly beaten
1 1/2 cups sugar
1 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
2 tsp. cinnamon
3 1/3 cups evaporated milk

Mix ingredients in the order given. Pour into a 9X13 pan that has been greased and dusted with corn meal. Sprinkle 1/2 box of dry yellow cake mix over top of pumpkin mixture. Sprinkle chopped nuts (if wanted) over that. Next, melt 1 cube of butter and pour over last. Bake at 425 degrees for 15 minutes. Reduce temperature to 350. Bake for 45 minutes longer. Cool. Serve with whipped cream.

Cake Mix Pumpkin Dessert

1 box yellow cake mix
1/2 cup butter
1 egg

Mix cake mix, butter, and egg. Reserve 1 cup mixture for topping. Press the rest into bottom of 9X13 pan.

FILLING
2 cups pumpkin
1 tsp. vanilla
2 1/2 tsp. pumpkin pie spice
1/2 cup brown sugar
salt
2 eggs
1/3 cup milk
1/2 cup sugar

Mix and pour over crust.

Topping: Mix reserved cake mix mixture with 1/4 cup butter and 1 tsp. cinnamon. Sprinkle over top. Bake at 350 degrees for 1 hour and 5 min. Serve with whipped cream or ice cream.

Pumpkin Squares

2 cups pumpkin
4 eggs
1 cup oil
2 cups sugar
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon

Mix pumpkin, eggs, oil, vanilla. Then mix all the dry ingredients together and slowly add to the wet. Pour into ungreased cookie sheet and bake at 350 degrees for 20-25 minutes. Cool before frosting.

FROSTING
2 lbs. powdered sugar
8 oz. softened cream cheese
1 cube butter, melted
4 Tbs., or more of canned milk
1 tsp. vanilla

Cream together and frost the cooled bars. Top each square with a walnut half or a candy pumpkin.

Blondies

1/2 cup butter, melted
1 cup tightly packed brown sugar
1 egg, slightly beaten
1 tsp. vanilla
1/2 tsp. baking powder
1/8 tsp. baking soda
pinch of salt
1 cup of flour
1/3 cup chocolate chips (or you may use butterscotch chips, white
chocolate chips, walnuts, pecan, ect)

Whisk together the melted butter and sugar in a bowl. Add the egg and
vanilla, mix. Add flour, baking soda, baking powder and salt, mixing it
all together. Add chocolate chips. Bake for 2-25 minutes or until a
toothpick comes out clean. Allow to cool, and cut into squares to serve.
This a fun twist on the brownie!

Wendy's English Toffee Bars

Cream together:
1 cup butter
1 cup brown sugar
1 egg yolk
1 tsp vanilla

Mix with the above:
2 cups flour
1/4 tsp. salt
Then press into a greased 9x13 pan.
Bake 350 deg. 20 minutes or until very light brown

Distribute on top of the above:
1 large Hershey bar

Spread until even and cover w/chopped walnuts or pecans and let cool before cutting.

If you double this recipe you can put it in a greased cookie pan. If you double it you will need more chocolate bars.

Easy Gooey Brownies

2 c. sugar
1 t. vanilla
5 T. cocoa
1 1/2 c. flour
4 eggs
2 cubes melted butter

Mix all ingredients in mixer until smooth. Place in greased 13 x9 pan and bake for 25 minutes. DO NOT OVERBAKE.

Frosting
1/2 cube butter - melted 1 1/2 c. powdered sugar
1/8 c. cocoa 1/4 c. canned milk

Mix in mixer and spread over warm brownies.

Fudge Oatmeal Bars

The most requested recipe I have had when these were brought to a ward dinner!

1 c. brown sugar
1 c. white sugar
1 c. butter
2 eggs
1. t. soda
3 c. oatmeal
1 6 oz. package of chocolate chips
1 can sweetened condensed milk, such as Eagle Brand
1 1/2 c. flour
1/2 c. butter
1 t. vanilla

Mix sugars, butter and eggs until well blended in mixer. While mixing, slowly add dry ingredients. Take 2/3 of this mixture and press into 13 x 9 greased pan. Place the reamining ingredients in sauce pan over low heat and cook until chips and butter melt. Pour this sauce over mixture in pan. Dot with remaining mixture that was left from earlier. Cook in 350° oven for 25 minutes - do not over cook.

Caramel Layer Choco-Squares

1 (5 oz.) can evaporated milk (this is equivalent to 10 Tbls.)
1 (14 oz.) pkg. vanilla caramels, unwrapped (I used some caramel sauce I had in the fridge but reduce the milk if you do it this way)
1 pkg. German Chocolate Cake Mix
1 cup chopped nuts
½ cup margarine or butter, softened
1 cup semi-sweet chocolate chips

Heat oven to 350. Reserve 2 Tablespoons evaporated milk for cake mix. In medium saucepan, combine caramels with remaining evaporated milk. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Remove from heat.

In large bow, combine cake mix, nuts, margarine and reserved 2 Tbls. Evaporated milk; mix at low speed until crumbly. Press half of dough mixture in bottom of ungreased 13x9-inch pan; reserve remaining dough mixture for topping.

Bake at 350 for 8 minutes. Remove from oven; sprinkle chocolate chips evenly over partially baked crust. Carefully spread caramel mixture over chocolate chips. Crumble reserved dough mixture over caramel mixture. Return to oven; bake an additional 15 to 18 minutes or until filling is set. Cool completely. Cut into bars.

Great slightly warm with vanilla ice cream!

Raspberry Delight

CRUST:
2 1/4 C. FLOUR
2 T. SUGAR
3/4 c. BUTTER

FILLING:
21 SOFTENED CREAM CHEESE (8 OUNCE)
1 c. POWDERED SUGAR
1 t. VANILLA
1/4 t. SALT
2 c. COOL WHIP

TOPPING:
1 RASPBERRY JELLO (6 OUNCE)
2 c. BOILING WATER
2 PACKAGES (10 OUNCE)SWEETENED FROZEN RASPBERRIES


IN A BOWL, COMBINE FLOUR AND SUGAR; BEAT IN BUTTER. SPRINKLE IN 9" X 13" PAN AND LIGHTLY PAT DOWN. BAKE AT 300 DEGREES FOR 20-25 MINUTES OR UNTIL SET (CRUST WON'T
BROWN). COOL.

IN A MIXING BOWL, BEAT CREAM CHEESE, POWDERED SUGAR, VANILLA AND SALT UNTIL SMOOTH. FOLD IN COOL WHIP. SPREAD OVER CRUST.FOR TOPPING, DISSOLVE JELLO IN BOILING WATER; STIR IN RASPBERRIES. CHILL FOR 20 MINUTES OR TILL IT THICKENS. SPOON OVER FILLING. REFRIGERATE UNTIL SET.

Zucchini Brownies

Cream together;
1 1/2 Cup sugar
1/2 Cup butter
Add
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. cinnamon
1 tsp. baking soda
2 Tbl cocoa
2 1/2 cup shredded zucchini
Mix well, place in a 9 x 13 greased pan and top with 1 cup chocolate chips & 1 Tbl. sugar

Bake at 350 degree for 25-30 minutes

Best Ever Rice Krispie Treats

1 bag 16oz marshmellows (Large ones makes it even better)
3/4 stick of margerine or butter
7 1/2cups Rice Crispies

Try not to flatten them out in the pan...fluffier the better!

Chocolate Yummies

3 cups rice crispy cereal
7 whole pieces honey graham crackers
2 1/2 cups mini marshmallows
1 package (12 oz. or 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 Tbsp. margarine
1/2 cup peanut butter

Grease 9x13 microwaveable pan. Place 6 whole graham crackers in a single layer in the bottom, cutting remaining piece to fit and cover bottom of pan. Sprinkle marshmallows over crackers. Microwave on high 1 minute or until marshmallows are puffy. Let cool. In a 2 quart microwavable bowl combine chocolate, corn syrup, and margarine. Microwave on high about 1 1/2 minutes or until melted. Stir in peanut butter. Add rice crispies and coat. Spread over marshmallows. Cover and chill about 1 hour. Cut and store in airtight container in fridge.

BYU Mint Brownies

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.