Nothing But Bars

Nothing But Bars
Ultimate Cookie & Dessert Bar Collection!

S. L. Watson
Copyright 2020 S. L. Watson
All rights reserved. No part of this book may be reproduced or utilized in

any form or by any means, electronic or mechanical, including
photocopying and recording without express written permission from the
author and/or copyright holder.
This book is for informational or entertainment purposes only. Cover design

S. L. Watson 2020. Picture courtesy of Canva.
The author has made every effort to ensure the information provided in this
book is correct. Failure to follow directions could result in a failed recipe.
The author does not assume and hereby disclaim any liability to any party
for any loss, damage, illness or disruption caused by errors and omissions,
whether such errors and omissions result from negligence, accident or any
other cause.
The author has made every effort to provide accurate information in the
creation of this book. The author accepts no responsibility and gives no
warranty for any damages or loss of any kind that might be incurred by the
reader or user due to actions resulting from the use of the information in
this book. The user assumes complete responsibility for the use of the
information in this book.
Table of Contents
Introduction
Chocolate Bars
Praline Chocolate Fudge Bars
Decadent Chocolate Cake Bars
Chocolate Chip Bars
Oreo Chocolate Bars
Chocolate Pecan Bars
Snickers Chocolate Snack Bars
Smores Brownie Bars
Buckeye Brownie Bars
Gooey Turtle Bars
Chocolate Peanut Butter Bars
Fudge Toffee Bars
Chocolate Cherry Bars
Rocky Road Crescent Bars
Chocolate Caramel Layer Bars
Chocolate Chip Oat & Caramel Bars
Chocolate Macaroon Bars
Oreo Macaroon Chocolate Bars
Chocolate Chip Cookie Bars
Oatmeal Chocolate Chip Bars
Chocolate Chip Cream Cheese Bars
Rocky Road Fudge Bars
Milk Chocolate Caramel Bars
Sweet and Salty Truffle Bars
Crescent Chocolate Chip Meringue Bars
Chocolate Chip Toffee Bars
Chocolate Chip Peanut Butter Cookie Bars
Macaroon Fudge Bars
Chocolate Chip Dream Bars
Triple Chocolate Bars
White Chocolate Cinnamon Bars
Fruit Bars
Luscious Lemon Bars
Ginger Almond Lemon Bars
Lemon Pecan Sugar Cookie Bars
Lemon Curd Bars
Shortbread Lemon Bars
Strawberry Lemon Shortbread Bars
Streusel Lemon Shortbread Bars
Blackberry Bars
Lattice Blackberry Bars
Peach Melba Shortbread Bars
Frosted Banana Bars
Frosted Cherry Bars
Cherry Cheesecake Bars
Sour Cream Cherry Bars
Cherry Almond Bars
Cherry Crumble Pie Bars
Raspberry Bars
Raspberry Crumb Bars
Strawberry Pastry Bars
Pear Custard Bars
Fresh Berry Dessert Bars
Blueberry Lemonies
Blueberry Swirl Cheesecake Bars
Red, White & Blueberry Bars
Pumpkin Cheesecake Bars
Chocolate Topped Pumpkin Cheesecake Bars
Toffee Pumpkin Pie Bars
Cream Cheese Frosted Pumpkin Bars
Penuche Frosted Pumpkin Bars
Spiced Pumpkin Bars
Gingersnap Pumpkin Bars
Harvest Time Pumpkin Bars
Blueberry Cheesecake Bars
Cranberry Pecan Bars
Citrus Pecan Bars
Coconut Lemon Crescent Bars
Lemon Cheesecake Bars
Raspberry Coconut Bars
Raspberry Filled White Chocolate Bars
Chewy Strawberry Walnut Bars
Apple Berry Streusel Bars
Frosted Apple Pie Bars
Cream Cheese Frosted Applesauce Bars
Apple Molasses Bars
Orangeburst Cookie Bars
Cranberry Bars
Cranberry White Chocolate Bars
Cranberry Shortbread Bars
Streusel Fruit Bars
Lemon Lime Bars
Tequila Lime Coconut Bars
Raspberry Rhubarb Bars
Spiced Apple Bars
Apple Hello Dolly Bars
Caramel Apple Bars
Apricot Pastry Bars
Pineapple Nut Bars
No Bake White Chocolate Apricot Jam Bars
Cake Mix Bars
Lemon Cake Mix Bars
Lemon Gooey Bars
Lemon Pudding Cake Mix Bars
Tropical Pineapple Coconut Bars
Butterscotch Toffee Bars
Apricot Almond Bars
Gumdrop Bars
Maple Nut Cake Bars
Cinnamon Apple Pie Bars
Gooey Peanut Butter Caramel Bars
Chocolate Raspberry Jam Bars
Cranberry Pear Bars
Chocolate Chip Cake Bars
Orange Cappuccino Bars
Chocolate Cherry Cake Mix Bars
Devil's Food Cake Mix Bars
Caramel Chocolate Bars
Marbled German Chocolate Bars
Caramel Pecan Dream Bars
Reese's Cup Cake Mix Bars
Chocolate Peanut Butter Cup Bars
Cherry Chocolate Cake Mix Bars
Pecan Pie Bars
Gooey Mixed Nut Bars
Peanut Butter Cheesecake Bars
Cranberry Cheesecake Bars
Cereal, Peanut Butter & Nut Bars
Oatmeal Raisin Bars
Oatmeal Carmelitas
Smores Cereal Bars
Popcorn Cereal Bars
Snack Mix Bars
Peanut Butter Chocolate Oatmeal Cereal Bars
Peanut Cream Bars
Caramel Nut Candy Bars
Chocolate Krispie Treats
Peanut Butter Cocoa Krispie Bars
Milky Way Rice Krispie Bars
Peanut Butter Chocolate Rice Krispie Bars
Jello Rice Krispie Bars
Cereal No Bake Dessert Bars
Chocolate Malt Rice Krispie Bars
Cherry Almond Rice Krispie Squares
Peanut Butter Cheerios Treats
Apple Jacks Bars
Gumdrop Cereal Bars
Peanut Butter Popcorn Bars
PB & J Sugar Cookie Bars
PB & J Bars
Glazed Peanut Butter Bars
Chocolate Ribbon Bars
Caramel Rice Krispie Bars
Chocolate Banana Cereal Bars
Crispy Fudge Nut Bars
Crispy Caramel Treats
Honey Nut Caramel Candy Bars
Oat Cereal Bars
Grape Nuts Peanut Butter Bars
Trail Mix Bars
Chewy Peanut Butter Bars
Peanut Butter Bars With White Chocolate Frosting
Peanut Butter Snack Bars
Coconut Granola Bars
Crescent Coconut Walnut Bars
Peanut Butter Crunch Bars
Peanut Butter Toffee Bars
Chocolate Glazed Almond Bars
Almond Bars
Almond Coconut Bars
Salted Peanut Bars
Peanut Crunch Crescent Bars
Peanut Blossom Bars
Maple Nut Pie Bars
Macadamia Bars With Eggnog Drizzle
Crescent Baklava Bars
Salted Nut Bars
Chocolate Hazelnut Coconut Bars
Sugar Cookie Turtle Bars
Chocolate Chip Peanut Butter Bars
Honey Walnut Delights
Peanut Butter Caramel Bars
Caramel Cashew Bars
Cashew Fudge Bars
Cashew Crunch Bars
No Bake Honey Peanut Bars
Pecan Pie Bars
Crescent Pecan Pie Bars
German Chocolate Pecan Pie Bars
Chunky Chocolate Pecan Bars
Almond Pie Bars
Hazelnut Fruit Bars
Rustic Nut Bars
Butter Pecan Chocolate Bars
Easy Coconut Pecan Bars
Sugar Almond Pastries
Dessert Bars
Streusel Coffee Cake Bars
Coconut Shortbread Bars
Macaroon Bars
Sugar Cookie Bars
Simple Magic Layer Bars
Peppermint Divinity Bars
Peppermint Cream Bars
Peppermint Cheesecake Bars
Praline Cheesecake Bars
Carrot Yogurt Bars
Creamy Ricotta Cheesecake Bars
Cheesecake Bars
Chocolate Chip Cheesecake Bars
Strawberry Swirl Cheesecake Chocolate Chip Bars
Sugar Cookie Pecan Caramel Bars
Orange Cream Bars
Orange Ginger Bars
Confetti Butterscotch Bars
Black Bottom Cream Cheese Bars
Cinnamon Espresso Bars
Three Layer Bars
Ginger Dessert Bars
Vanilla Malt Toffee Bars
Coffee Toffee Bars
Toffee Brickle Bars
Coconut Candy Bars
Treasure Chest Bars
Holiday Layer Bars
Holiday Bars
Deluxe Gingerbread Bars
Layered Eggnog Blondies
Introduction
Everyone loves cookies but we don't always have time to make them. Bars
are easy to make and you can make dozens at a time. All your favorite bars
are included. Chocolate, fruit, cake mix, cereal, peanut butter, nut and
dessert bars are included. Bars that start with a cake mix are so delicious
and easy to make. Rice Krispies or your favorite cereal make great no bake
bars. Cookie bars are convenient to carry in the pan to parties.
Whether you prefer your bars decadent or just want a satisfying cookie, you
will find most any recipe you desire. I love fruit bars made with fresh fruits
or canned pie filling. Grab your baking pans and whip up a fresh treat for
your family.
Chocolate Bars
Chocolate cookie bars are my absolute favorite dessert. They are always a
crowd pleaser and you can make them by the dozens. Chocolate, caramel,
oats, peanut butter, chocolate chips and other ingredients make the most
delicious and moist bars.
Praline Chocolate Fudge Bars
Makes 5 dozen
Ingredients
1 1/2 cups unsalted butter, softened

2 cups light brown sugar
1 1/2 tsp. vanilla extract
2 cups all purpose flour
1 3/4 cups toasted chopped pecans
1/8 tsp. salt
1/2 cup plus 2 tbs. whole milk
2 1/2 cups powdered sugar
2 cups semisweet chocolate chips
Directions
In a mixing bowl, add 1 cup butter. Using a mixer on medium speed, beat
until creamy. With the mixer running, add 1 cup brown sugar and 1
teaspoon vanilla extract. Beat for 3 minutes. Add the all purpose flour and 1
cup pecans. Mix until combined.
Press the mixture in the bottom of an ungreased 9 x 13 baking pan. Preheat

the oven to 350°. Bake for 20 minutes or until the bars begin to brown
around the edges.
While the bars are baking, make the frosting. In a sauce pan over medium
heat, add 1/2 cup butter, 1 cup brown sugar and salt. Stir constantly and
bring the frosting to a boil. Boil for 2 minutes. Remove the pan from the
heat. Stir constantly and slowly add 1/2 cup milk. Place the pan back over
the heat and bring the frosting to a boil. Remove the pan from the heat and
stir in 1/2 teaspoon vanilla extract. Let the frosting sit for 5 minutes.
Add the powdered sugar to the pan. Using a mixer on medium speed, beat
until smooth and fluffy. Add 3/4 cup pecans and mix until combined.
Remove the bars from the oven and sprinkle 1 1/2 cups chocolate chips
over the bars. Spread the frosting over the bars.
In a microwavable bowl, add 1/2 cup chocolate chips and 2 tablespoons

milk. Microwave for 30 seconds. Remove the bowl from the microwave
and stir until smooth. Drizzle the chocolate over the bars. Cool completely
and cut into small pieces to serve.
Decadent Chocolate Cake Bars
Makes 3 dozen
Ingredients
1/2 cup unsalted butter, softened

2 cups granulated sugar
4 eggs, at room temperature
2 tsp. vanilla extract
16 oz. can Hershey's chocolate syrup
1 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped nuts
1/3 cup whole milk
1/3 cup unsalted butter, cubed
1/2 cup semisweet chocolate chips
Directions
Preheat the oven to 350°. Spray a 15 x 10 x 1 baking pan with non stick
cooking spray. In a mixing bowl, add 1/2 cup softened butter and 1 cup
granulated sugar. Using a mixer on medium speed, beat for 3 minutes. Add
the eggs and 1 teaspoon vanilla extract to the bowl. Mix until smooth and
combined. Add the chocolate syrup and mix until combined.
Add the all purpose flour, baking powder, salt and nuts to the bowl. Mix
only until combined. Spread the batter in the baking pan. Bake for 20
minutes or until a toothpick inserted in the center of the bars comes out
clean. Remove from the oven and cool while you make the glaze.
In a sauce pan over medium heat, add 1 cup granulated sugar, milk and 1/3
cup cubed butter. Stir constantly and bring to a boil. Boil for 1 minute.
Remove the pan from the heat and stir in 1 teaspoon vanilla extract and the
chocolate chips. Stir until smooth and combined. Spread the glaze over the
warm bars. Cool completely before cutting.
Chocolate Chip Bars
Makes 3 dozen
Ingredients

1 cup granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1 cup semisweet chocolate chips
1/2 cup chopped pecans
6 oz. sweet baking chocolate
Directions
Preheat the oven to 350°. In a mixing bowl, add 1 cup butter, granulated
sugar and the vanilla extract. Using a mixer on medium speed, beat until
smooth and combined. Add the baking powder, salt and all purpose flour.
Mix until the batter is moistened and combined.
Turn the mixer off and stir in the chocolate chips and pecans. Spray a 9 x 13
baking pan with non stick cooking spray. Press the cookie dough into the
baking pan. Bake for 25 minutes or until the bars are set and lightly
browned. Remove the pan from the oven.
In a sauce pan over low heat, add 1/2 cup butter and the sweet baking
chocolate. Stir constantly and cook until the butter and chocolate are
melted. Remove the pan from the heat and spread over the warm bars. Cool
completely before serving.
Oreo Chocolate Bars
Makes a 9 x 13 baking pan
Ingredients
14 oz. pkg. Oreo cookies, crushed

3/4 cup melted unsalted butter
14 oz. can sweetened condensed milk
2 cups miniature semisweet chocolate chips
Directions
Preheat the oven to 350°. In a mixing bowl, add the crushed Oreo cookies
and butter. Stir until combined and press in the bottom of a 9 x 13 baking
pan to form a crust. In a microwavable bowl, add the sweetened condensed
milk and 1 cup chocolate chips. Microwave for 1 minute or until the
chocolate chips melt. Stir every 30 seconds. Remove the bowl from the
microwave and stir until well combined. Spread over the crust.
Sprinkle 1 cup chocolate chips over the top of the milk. Bake for 10
minutes or until the chocolate chips are melted and the bars set. Remove the
pan from the oven and cool completely before cutting.
Chocolate Pecan Bars
Makes 4 dozen
Ingredients

1/3 cup granulated sugar
6 oz. unsweetened baking chocolate
1 1/4 cups light corn syrup
1 1/4 cups granulated sugar
4 eggs, beaten
2 1/4 cups chopped pecans
4 oz. semisweet chocolate
1 1/4 tsp. vegetable shortening
Directions
cooking spray. In a small mixing bowl, add the butter and 1/3 cup
the all purpose flour to the bowl. Mix only until combined and you have a
crumbly dough. Press the dough in the bottom of the baking pan to form a
crust. Bake for 13 minutes or until the crust is golden brown. Remove from
the oven.
In a large sauce pan over low heat, add the unsweetened baking chocolate
and corn syrup. Stir constantly and cook until the chocolate melts and is
smooth. Remove from the heat. Add 1 1/4 cups granulated sugar, eggs and
vanilla extract to the pan. Stir until smooth and combined. The sugar should
be dissolved. Add the pecans to the pan and stir until combined.
Spread the filling over the crust. Bake for 25 minutes or until the bars are
firm around the edges. The center will still jiggle slightly but will firm up
while cooling. Cool the bars completely.
In a small microwavable bowl, add the semisweet chocolate and vegetable

shortening. Stir every 30 seconds. Microwave for 1-2 minutes or until the
chocolate and shortening melt. Remove from the microwave and stir until
well combined. Drizzle over the bars. Cool for 30 minutes and cut into bars.
Snickers Chocolate Snack Bars
Makes 16 bars
Ingredients
1 1/3 cups all purpose flour

1/2 cup unsweetened baking cocoa
1/2 tsp. salt
4 eggs
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
3 Snickers candy bars, chopped
Directions
Preheat the oven to 350°. Spray a 9 x 13 baking pan with non stick cooking
spray. In a mixing bowl, add the all purpose flour, granulated sugar, baking
cocoa, baking powder and salt. Whisk until combined.
In a small bowl, add the eggs and butter. Whisk until combined and add to
the dry ingredients. Mix until the batter is moistened and combined. Add
the semisweet chocolate chips, milk chocolate chips and white chocolate
chips. Stir until combined and spread the batter into the prepared pan.
Bake for 30 minutes or until a toothpick inserted in the center of the bars
comes out clean. Remove the pan from the oven and immediately sprinkle
the Snickers candy bars over the top. Cool completely before cutting.
Smores Brownie Bars
Ingredients
10 whole graham crackers

9 x 13 size box fudge brownie mix
2 cups miniature marshmallows
2/3 cup chopped peanuts
Directions
spray. You may not need all the graham crackers. Place the graham crackers
in the bottom of the baking pan. Break the graham crackers to fit if needed.
Make sure the bottom of the pan is covered in the graham crackers.
Prepare the brownie mix according to package directions. Pour the brownie
batter over the graham crackers. Bake for 25 minutes or until a toothpick
inserted off center of the brownies comes out clean. Remove the pan from
the oven.
Immediately sprinkle the marshmallows, chocolate chips and peanuts over

the top of the brownies. Bake for 5 minutes. Remove the pan from the oven
and cool completely before cutting.
Buckeye Brownie Bars
Makes 2 1/2 dozen
Ingredients
18 oz. pkg. fudge brownie mix

2 eggs
1/3 cup vegetable oil
1 cup chopped peanuts
1/2 cup creamy peanut butter
Directions
Preheat the oven to 350°. Line a 9 x 13 baking pan with aluminum foil.
Make the foil large enough to extend 2” over the sides of the pan. Lightly
spray the foil with non stick cooking spray.
In a mixing bowl, add the brownie mix, eggs and vegetable oil. Using a
mixer on medium speed, beat for 2 minutes. Add the peanuts and mix until
combined. Spread half the batter in the bottom of the pan.
In a separate bowl, add the sweetened condensed milk and peanut butter.
Stir until combined and spread over the batter in the pan. Using a
teaspoonful brownie batter, flatten with your hands and place over the
filling. Continue until all the brownie batter is used.
Bake for 25 minutes or until the bars are light brown. Remove from the
oven and cool completely. Remove the bars from the pan using the
aluminum foil. Cut into bars and serve.
Gooey Turtle Bars
Makes 2 dozen
Ingredients

1 1/2 cups vanilla wafer crumbs
1 cup chopped pecans
12 oz. jar caramel ice cream topping
Directions
Preheat the oven to 350°. Add the melted butter and vanilla wafer crumbs to
a 9 x 13 casserole dish. Stir until the crumbs are moistened and combined.
Press the crumbs in the bottom of the casserole dish to form a crust.
Sprinkle the chocolate chips and pecans over the top of the crust. Remove
the lid from the caramel ice cream topping. Microwave for 1 minute or until
the topping is hot. Stir after 30 seconds. Remove from the microwave and
drizzle over the top of the bars.
Bake for 12-15 minutes or until the chocolate chips melt and the crust is set.
Remove from the oven and cool completely before cutting.
Chocolate Peanut Butter Bars
Makes 3 dozen
Ingredients
16 oz. roll refrigerated sugar cookie dough

1 cup crunchy peanut butter
3 egg yolks
Directions
Preheat the oven to 350°. Spray a 9 x 13 casserole dish with non stick
cooking spray. Remove the cookie dough from the package. Cut the cookie
dough in half lengthwise. Place the cookie dough in the casserole dish.
Press the dough to form a crust in the bottom of the dish. Bake for 10
minutes. Remove the crust from the oven.
In a mixing bowl, add the sweetened condensed milk, peanut butter, vanilla
extract and egg yolks. Using a mixer on medium speed, beat about 3
minutes or until the batter is smooth and creamy. Spread the batter over the
cookie crust.
Bake for 20 minutes or until the bars are set in the center. Remove from the
oven and sprinkle the chocolate chips over the hot bars. Let the chocolate
chips sit for 2 minutes to soften. Spread the softened chocolate chips over
the top of the bars. Cool for 1 1/2 hours. Refrigerate for 30 minutes before
cutting.
Fudge Toffee Bars
Makes 3 dozen
Ingredients

3/4 cup powdered sugar
3/4 cup cold unsalted butter
1 cup chopped walnuts
1/2 cup sweetened flaked coconut
1/2 cup toffee baking chips
Directions
spray. In a mixing bowl, add the all purpose flour, powdered sugar and
baking cocoa. Whisk until combined. Add the butter to the bowl. Using a
pastry blender, cut the butter into the dry ingredients until you have small
crumbs. Press the crumbs in the bottom of the prepared pan to form a crust.
Bake for 10 minutes.
In a sauce pan over medium heat, add the sweetened condensed milk,
vanilla extract and 1 cup chocolate chips. Stir constantly and cook until the
chocolate chips melt and the mixture is smooth. Remove the pan from the
heat and pour over the crust. Sprinkle 1 cup chocolate chips, walnuts,
coconut and toffee chips over the filling. Press the toppings into the filling
with your hand.
Bake for 18 minutes or until the bars are set. Remove the pan from the oven
Chocolate Cherry Bars
Makes 3 dozen
Ingredients

1 cup cold unsalted butter
1 beaten egg
1 tsp. almond extract
21 oz. can cherry pie filling
1 cup chopped almonds
Directions
spray. In a mixing bowl, add the all purpose flour, granulated sugar and
cocoa. Stir until combined. Add the butter to the dry ingredients. Using a
pastry blender, cut the butter into the dry ingredients until you have coarse
crumbs. Add the egg and almond extract to the bowl. Mix until combined.
Remove 1 cup crumbs from the bowl and set aside. Press the remaining
crumbs in the bottom of the baking pan to form a crust.
Spread the cherry pie filling over the crust. Add the chocolate chips and
almonds to the reserved 1 cup crumbs. Stir until combined and sprinkle
over the cherry pie filling. Bake for 35 minutes or until a toothpick inserted
off center of the bars comes out clean. Remove the bars from the oven and
cool at room temperature. When the bars are cool, refrigerate the bars for 4
hours before serving.
Rocky Road Crescent Bars
So good!
Ingredients
8 ct. can refrigerated crescent rolls

8 oz. softened cream cheese
3/4 cup peanut butter
1/2 cup corn syrup
1 egg
1 1/2 cups miniature marshmallows
Directions
Preheat the oven to 375°. Remove the crescent dough from the can. Press
the dough into the bottom of a 9 x 13 baking pan to form a crust. Press any
perforations together until sealed.
Ina mixing bowl, add the cream cheese, granulated sugar and peanut butter.
Using a mixer on medium speed, beat until smooth and combined. Add the
corn syrup, vanilla extract and egg. Beat until smooth and combined.
Spread the mixture over the crust. Sprinkle the marshmallows and chocolate
chips over the batter.
Bake for 25 minutes or until the filling is puffed and the edges are golden
brown. Remove the pan from the oven. Cool completely before cutting.
Chocolate Caramel Layer Bars
Ingredients
16 oz. roll refrigerated chocolate chip cookie dough

2 cups milk chocolate chips
1 1/2 cups caramel dip
3 cups Rice Chex cereal
Directions
Preheat the oven to 350°. Remove the cookie dough from the wrapper.
Break the cookie dough into pieces. Flour your fingers and press the cookie
dough in the bottom of a 9 x 13 baking pan to form a crust. Bake for 15
minutes or until the crust is light golden brown. Remove the crust from the
oven. Cool the crust for 15 minutes.
In a sauce pan over medium heat, add 1 cup milk chocolate chips and 1 cup
caramel dip. Stir constantly and cook until the chocolate chips melt.
Remove the pan from the heat and stir in the Rice Chex cereal and peanuts.
Spread the mixture over the crust.
Add 1 cup chocolate chips and 1/2 cup caramel dip to the sauce pan. Place
the pan over low heat. Stir constantly and cook until the chocolate chips
melt. Remove the pan from the heat and spread over the top of the bars.
Refrigerate for 30 minutes. Cut into bars and serve.
Chocolate Chip Oat & Caramel
Bars
Makes 1 1/2 dozen
Ingredients
16 oz. pkg. refrigerated chocolate chip cookie dough

1 cup quick oats
1/8 tsp. salt
5 tbs. all purpose flour
2/3 cup caramel ice cream topping
3/4 cup chopped walnuts
Directions
Break the dough into pieces in a large mixing bowl. Add the oats and salt to
the bowl. Stir until well blended. Remove 1/2 cup cookie dough and set
aside for now. Press the remaining cooking dough in an ungreased 9”
square baking pan to form a crust. Bake for 10 minutes or until the cookie
dough is puffed and feels dry on the top. Remove from the oven.
In a small bowl, add the all purpose flour, caramel ice cream topping and
vanilla extract. Stir until combined. Sprinkle the walnuts and chocolate
chips over the crust. Drizzle the caramel topping over the top. Sprinkle the
reserved 1/2 cup cookie dough over the top.
Bake for 20 minutes or until the bars are golden brown. Remove from the
oven and cool completely before cutting.
Chocolate Macaroon Bars
Ingredients

2 cups sweetened flaked coconut
1/8 tsp. almond extract
2 tbs. creamy peanut butter
Directions
Preheat the oven to 375°. Remove the crescent dough from the can. Spray a
9 x 13 baking pan with non stick cooking spray. Press the dough in the
bottom and a 1/2" up the sides of the pan. Press any perforations together.
Sprinkle the coconut over the crust. In a small bowl, add the sweetened
condensed milk and almond extract. Stir until combined and pour over the
coconut. Bake for 15 minutes or until the crust is golden brown and the
topping set and browned. Remove the pan from the oven. Cool the bars for
15 minutes.
In a microwavable bowl, add the chocolate chips and peanut butter.

Microwave for 1 minute or until the chocolate chips melt. Remove the bowl
from the microwave and stir until combined. Spread over the top of the
bars. Sprinkle the pecans over the top. Refrigerate the bars for 1 hour. Cut
into small bars and serve.
Oreo Macaroon Chocolate Bars
Makes 4 dozen
Ingredients
2 cups crushed Oreo cookies

2/3 cup all purpose flour
1/4 tsp. salt
2 3/4 cups sweetened flaked coconut
3 egg whites, at room temperature
Directions
Make the aluminum foil large enough to extend about 2” over the sides of
the pan. Lightly spray the foil with non stick cooking spray.
In a mixing bowl, add the Oreo cookies, 1/2 cup granulated sugar and
baking cocoa. Stir until combined. Add the melted butter and 1 teaspoon
vanilla extract to the bowl. Stir until well combined. Press the dough into
the bottom of the baking pan to form a crust. Bake for 8 minutes. Remove
the crust from the oven.
In a mixing bowl, add the all purpose flour, 1/3 cup granulated sugar and
salt. Stir until combined. Add the coconut, 1/2 teaspoon vanilla extract and
egg whites to the bowl. Stir until combined and press the batter over the
crust.
Bake for 25 minutes or until the bars are set and light brown. Remove from
the oven and cool completely before cutting.
Chocolate Chip Cookie Bars
Makes 36 bars
Ingredients
3/4 cup light brown sugar

1/2 cup vegetable shortening
1 egg
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups semisweet chocolate chips
Directions
Preheat the oven to 375°. In a mixing bowl, add the brown sugar, granulated
sugar, butter, vegetable shortening and vanilla extract. Using a mixer on
medium speed, beat for 4 minutes or until smooth and creamy. Add the egg
to the bowl. Beat until well combined.
In a separate mixing bowl, add the all purpose flour, baking soda and salt.
Whisk until combined. Turn the mixer to low and add the dry ingredients.
Mix only until combined. Turn the mixer off and stir in the chocolate chips.
Spread the batter into a 9 x 13 casserole dish. Bake for 15-20 minutes or
until the bars are set in the center and light golden brown. Remove from the
Oatmeal Chocolate Chip Bars
Makes 48 bars
Ingredients
1 1/2 cups light brown sugar

1 cup vegetable shortening
2 tbs. molasses
2 eggs
3 cups dry quick oats
1 tsp. baking soda
1 tsp. salt
Directions
spray. In a mixing bowl, add the brown sugar and vegetable shortening.
Using a mixer on medium speed, beat for 3 minutes or until light and fluffy.
Add the molasses, vanilla extract and eggs to the bowl. Beat for 2 minutes
or until well combined.
Add the oats, all purpose flour, baking soda and salt to the bowl. Mix only
until the batter is moistened and combined. Turn the mixer off and stir in
the pecans and chocolate chips.
Spread the batter in the prepared pan. Bake for 20-25 minutes or until light
golden brown and the bars are set in the center. Remove from the oven and
cool for 10 minutes. Cut into bars and serve warm or at room temperature.
Chocolate Chip Cream Cheese
Bars
Makes 3 dozen
Ingredients
1 1/2 cups plus 2 tbs. all purpose flour

1 cup light brown sugar
1/2 tsp. ground cinnamon
8 oz. cream cheese, softened
2 eggs
1/2 cup chopped toasted pecans
Directions
spray. In a mixing bowl, add 1 1/2 cups all purpose flour, brown sugar,
cinnamon and butter. Using a mixer on medium speed, beat until well
combined and you have moist crumbs. Press the crumbs in the bottom of
the pan to form a crust.
Bake for 12 minutes. Remove from the oven and let the crust cool while
you make the filling. In a mixing bowl, add the cream cheese. Using a
mixer on medium speed, beat for 2 minutes. Add the granulated sugar, 2
tablespoons all purpose flour and eggs. Beat for 2 minutes or until smooth
and combined. Turn the mixer off and stir in 1 cup chocolate chips. Spread
the batter over the crust.
Bake for 15-20 minutes or until the filling is almost set. Sprinkle 1 cup
chocolate chips over the top of the filling. Bake for 1 minute and remove
from the oven. Gently spread the melted chocolate chips over the filling.
Sprinkle the pecans over the chocolate. Refrigerate for 1 hour. Cut into bars
and serve. Store in the refrigerator.
Rocky Road Fudge Bars
Makes 3 dozen bars
Ingredients
1 cup unsalted butter

1 cup plus 2 tbs. all purpose flour
3 eggs
1/4 cup whole milk
3 cups powdered sugar
Directions
spray. In a large sauce pan over low heat, add 1/2 cup butter and 1 oz.
baking chocolate. Stir constantly and cook until the butter and chocolate
melt. Add 1 cup granulated sugar, 1 cup all purpose flour, 1/2 cup pecans,
baking powder, 1 teaspoon vanilla extract and 2 eggs to the pan. Stir until
well combined and remove the pan from the heat. Spread the batter in the
pan.
In a mixing bowl, add 6 oz. cream cheese, 1/2 cup granulated sugar, 2
tablespoons all purpose flour, 1/4 cup pecans, 1/4 cup butter, 1 egg and 1/2
teaspoon vanilla extract. Using a mixer on medium speed, beat for 4
minutes or until light and fluffy. Spread the cream cheese filling over the
batter in the pan. Sprinkle the chocolate chips over the cream cheese filling.
comes out clean. Remove from the oven and sprinkle the marshmallows
over the bars. Bake for 2 minutes. Remove from the oven and let cool while
you make the frosting.
In a sauce pan over low heat, add 1/4 cup butter, 1 oz. baking chocolate, 2
oz. cream cheese, milk, powdered sugar and 1 teaspoon vanilla extract. Stir
constantly and cook until the butter and chocolate melt and the ingredients
are well combined. Remove the pan from the heat and pour over the top of
the hot marshmallows. Cool completely and cut into bars. Store the bars in
the refrigerator.
Milk Chocolate Caramel Bars
Makes 3 dozen bars
Ingredients

1/2 cup unsalted butter
1 egg
1 1/2 cups milk chocolate chips
Directions
In a mixing bowl, add the all purpose flour, brown sugar and butter. Using a
crumbs. Stir until well combined. Remove 2/3 cup crumbs and add to a
separate mixing bowl. Press the remaining crumbs in the bottom of a 11 x 7
baking pan to form a crust.
Add the caramel ice cream topping, vanilla extract, egg and pecans to the
2/3 cup crumbs in the bowl. Using a mixer on low speed, beat until well
combined. Pour over the crust in the pan. Bake for 30 minutes or until the
bars are firm.
Remove from the oven and sprinkle the milk chocolate chips over the hot
bars. Let the chocolate chips sit for 3 minutes. Spread the melted chocolate
chips over the bars. Cool completely before cutting. Store the bars in the
refrigerator.
Sweet and Salty Truffle Bars
Ingredients

2 cups semisweet chocolate chunks
2 cups pretzel twist, chopped
1 cup caramel baking bits
1 tbs. whipping cream
3/4 tsp. sea salt
Directions
Preheat the oven to 350°. Remove the cookie dough from the wrapper and
press in the bottom of a 9 x 13 baking pan. Bake for 20 minutes or until the
cookie dough is golden brown. Remove the pan from the oven.
Sprinkle the chocolate chunks over the hot cookie dough. Let the chocolate
sit for 5 minutes. With a knife, spread the chocolate over the cookie dough.
Sprinkle the pretzels over the chocolate.
In a microwavable bowl, add the caramel bits and whipping cream.

Microwave for 1 minute or until the caramel melts. Remove the bowl from
the microwave and stir until well combined. Drizzle the caramel over the
top of the bars. Sprinkle the sea salt over the top of the bars and cool
Crescent Chocolate Chip Meringue
Bars
Makes 3 dozen
Ingredients

Directions
spray. Remove the crescent dough from the can. Press the dough in the
bottom of the pan to form a crust. Press any perforations closed with your
fingers.
Sprinkle the chocolate chips and 3/4 cup walnuts over the dough. Lightly
press the chocolate chips and walnuts into the dough. In a mixing bowl, add
the egg whites. Using a mixer on medium speed, beat until soft peaks form.
With the mixer running, slowly add the brown sugar. Beat for 4 minutes or
until stiff peaks form. Spread the meringue over the top of the dough.
Sprinkle 1/4 cup walnuts over the top of the meringue.
Bake for 18 minutes or until the crust and meringue are golden brown.
Remove from the oven and cool completely before serving.
Chocolate Chip Toffee Bars
Ingredients

1 cup toffee bits
3 oz. pkg. cream cheese, softened
1 egg
2/3 cup butterscotch chips, melted
1/2 cup miniature semisweet chocolate chips
Directions
Press the dough in the bottom of a 9 x 13 baking pan to form a crust.
Sprinkle 1/2 cup toffee bits over the crust. Bake for 16 minutes or until the
crust is golden brown. Remove the crust from the oven.
In a small bowl, add the cream cheese, brown sugar, vanilla extract and egg.
Using a mixer on medium speed, beat until smooth and combined. Add the
melted butterscotch chips and mix until blended. Spread over the crust.
Sprinkle 1/2 cup toffee bits and chocolate chips over the filling.
Bake for 20 minutes or until the crust is deep golden brown and the filling
set. Remove the pan from the oven and cool for 10 minutes. Run a knife
around the edges of the pan to loosen the bars. Cool the bars for 1 hour
before serving.
Chocolate Chip Peanut Butter
Cookie Bars
Makes a 9" square baking pan
Ingredients

1 cup peanut butter
2 tbs. unsalted butter, softened
1/4 cup water
1 cup milk chocolate chips, melted
Directions
Preheat the oven to 350°. Remove the cookie dough from the wrapper. Cut
the cookie dough in half lengthwise. Flour your fingers and press the cookie
dough into the bottom of a 9" square baking pan. Bake for 20 minutes or
until the cookie dough is golden brown. Remove the pan from the oven and
cool for 15 minutes.
In a mixing bowl, add the powdered sugar, peanut butter, butter and water.
Stir until smooth and combined. Spread over the top of the cookie dough.
Spread the melted chocolate chips over the top. Refrigerate for 1 hour or
until the chocolate is set. Cut into bars and serve. Store the bars in the
refrigerator.
Macaroon Fudge Bars
Makes 2 dozen
Ingredients

1/4 tsp. salt
3 eggs
2 cups sweetened flaked coconut
Directions
spray. In a large sauce pan over low heat, add the baking chocolate and
butter. Stir constantly until the butter and chocolate melt. Add the
granulated sugar, all purpose flour, salt, 1 teaspoon vanilla extract and eggs.
Stir until well combined and remove the pan from the heat. Spread half the
batter in the casserole dish.
In a mixing bowl, add the coconut, sweetened condensed milk and 1

teaspoon vanilla extract. Stir until combined and spoon over the batter.
Spread the remaining chocolate batter over the top.
comes out clean. Remove from the oven and sprinkle the chocolate chips
over the top. Let the chocolate chips sit for 2 minutes. Spread the chocolate
chips over the top. Cool completely before cutting. Store the bars in the
refrigerator.
Chocolate Chip Dream Bars
Makes 2 1/2 dozen
Ingredients

2 eggs
1/2 tsp. salt
2 tsp. vegetable oil
Directions
spray. In a mixing bowl, add 1/2 cup brown sugar and the butter. Using a
mixer on medium speed, beat until smooth and creamy. Add 1 cup all
purpose flour and mix until combined. Press the mixture in the bottom of
the prepared pan to form a crust. Bake for 10 minutes.
In a mixing bowl, add the eggs, 1 cup brown sugar and vanilla extract.
Whisk until well combined. Add 2 tablespoons all purpose flour, baking
powder and salt. Whisk until combined. Add the semisweet chocolate chips
and 1 cup milk chocolate chips. Stir until combined and spread over the hot
crust.
Bake for 15 minutes or until the bars are golden brown. Remove the pan
from the oven and cool for 30 minutes. In a small sauce pan over low heat,
add 3/4 cup milk chocolate chips and vegetable oil. Stir constantly and cook
until the chocolate melts. Remove the pan from the heat and stir until
smooth and combined. Drizzle the melted chocolate over the bars.
Refrigerate for 2 hours or until the bars are firm. Cut into bars and serve.
Triple Chocolate Bars
Makes 4 dozen
Ingredients

6 oz. cream cheese
2/3 cup evaporated milk
2 cups Bisquick
1 cup white chocolate baking chips
Directions
Preheat the oven to 375°. In a sauce pan over low heat, add 2 cups
semisweet chocolate chips, cream cheese and evaporated milk. Stir
constantly and cook until the chocolate melts. Remove the pan from the
heat and stir until smooth and combined. Set the chocolate aside for now.
In a mixing bowl, add the Bisquick, granulated sugar and baking cocoa.
Whisk until combined. Add the butter to the dry ingredients. Using a fork,
cut the butter into the dry ingredients until you have small crumbs. Press
half the crumbs in the bottom of an ungreased 9 x 13 baking pan to form a
crust.
Sprinkle the white chocolate chips over the crust. Spread the melted
chocolate cream cheese mixture over the crust. Sprinkle the remaining
crumbs over the top. Sprinkle 1 cup semisweet chocolate chips over the top.
Bake for 30 minutes or until the center of the bars are set. Remove the pan
from the oven and cool completely at room temperature. Refrigerate the
bars for 2 hours before serving. Store the bars in the refrigerator.
White Chocolate Cinnamon Bars
Ingredients

1 cup white chocolate chips
1/2 cup chopped cashews
1/2 cup toffee bits
1 1/4 tsp. ground cinnamon
3 tsp. whole milk
Directions
Crumble the cookie dough into a mixing bowl. Add the white chocolate
chips, cashews, toffee bits and 1 teaspoon cinnamon. Stir until all the
ingredients are combined. I do not use a mixer to make this batter as the
mixer breaks the white chocolate chips and toffee bits. Use your hands if
necessary to mix the ingredients.
Press the dough into a 9" square baking pan. Bake for 25 minutes or until
the bars are golden brown. Remove the pan from the oven. Cool the bars for
1 hour. In a small bowl, add 1/4 teaspoon cinnamon, powdered sugar and 2
teaspoons milk. Stir until combined. Add the remaining teaspoon milk if
needed to make a smooth glaze. Drizzle the glaze over the bars and serve.
Fruit Bars
Fruit bars are a sure fire potluck and picnic pleaser. They are easy to make
and are not as rich as chocolate or dessert bars. Most everyone likes the
fruit fillings and I have included all my favorites.
Luscious Lemon Bars
Makes 2 dozen
Ingredients

1 cup cold butter, cut into small pieces
1 tsp. grated lemon zest
1/2 cup fresh lemon juice
Powdered sugar for dusting
Directions
Preheat the oven to 350°. Line the bottom and sides of a 9 x 13 baking pan
with heavy duty aluminum foil. Make the aluminum foil large enough to
leave an overhang on the pan. You will need this overhang to remove the
bars. Lightly spray the aluminum foil with non stick cooking spray.
In a mixing bowl, add 2 cups all purpose flour and 1/2 cup powdered sugar.
Stir until combined. Add the butter to the bowl. Using a pastry blender, cut
the butter into the dry ingredients until you have coarse crumbs. Press the
crumbs in the bottom of the baking pan to form a crust.
Bake for 20 minutes or until the crust is lightly browned. In a mixing bowl,
add the eggs, granulated sugar, lemon zest and lemon juice. Whisk until
well combined. Add 1/4 cup all purpose flour and baking powder to the
bowl. Whisk until smooth and combined. Pour the filling over the hot crust.
Bake for 25 minutes or until the filling is set. Remove from the oven and
cool completely. Remove the bars from the pan using the aluminum foil.
Sprinkle powdered sugar if desired over the bars. Cut into bars and serve.
You can freeze properly wrapped bars up to 1 month.
Ginger Almond Lemon Bars
Makes 4 dozen
Ingredients

1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup slivered almonds
10 oz. jar lemon curd
3 tbs. finely chopped crystallized ginger
Additional powdered sugar, optional
Directions
spray. In a mixing bowl, add the all purpose flour, 1/2 cup powdered sugar,
baking soda and salt. Stir until combined. Add the butter to the bowl. Using
a pastry blender, cut the butter into the dry ingredients until you have coarse
crumbs. Add the almonds and stir until combined. Remove 1 cup crumbs
and set aside.
Press the remaining crumbs into the bottom of the prepared pan to form a
crust. Bake for 15 minutes or until the crust is lightly browned. Spread the
lemon curd over the crust. Sprinkle the reserved 1 cup crumbs and ginger
over the lemon curd.
Bake for 15 minutes or until the bars are lightly browned. Remove the pan
from the oven and cool completely before serving. Sprinkle powdered sugar
to taste over the top if desired.
Lemon Pecan Sugar Cookie Bars
Makes 2 1/2 dozen
Ingredients

1/3 cup corn syrup
1/4 cup lemon juice
1 beaten egg
1 tbs. melted unsalted butter
5 tsp. all purpose flour
Directions
Preheat the oven to 375°. Remove the sugar cookie dough from the
wrapper. Cut the dough in half lengthwise. Press the dough in the bottom of
a 9 x 13 baking pan to form a crust. Sprinkle 1/2 cup pecans over the
dough. Press the pecans with your hand into the dough. Bake for 10 minutes
or until the crust is light golden brown. Remove from the oven.
Reduce the oven temperature to 350°. In a mixing bowl, add the corn syrup,
lemon juice, egg, butter and lemon zest. Whisk until well combined. Add
the granulated sugar and all purpose flour to the bowl. Whisk until smooth
and combined. Pour the batter over the crust.
Bake for 18 minutes or until the bars are set and golden brown. Remove
from the oven and cool completely. Sprinkle the powdered sugar over the
top of the bars. Cut into bars and serve.
Lemon Curd Bars
Makes 2 dozen
Ingredients

1 cup softened unsalted butter, cubed
1/2 cup dry quick oats
2 jars lemon curd, 10 oz. size
Directions
with heavy duty aluminum foil. Make the aluminum foil large enough to
leave an overhang on the pan. You will need this overhang to remove the
bars. Lightly spray the aluminum foil with non stick cooking spray.
In a mixing bowl, add the all purpose flour, butter, granulated sugar, oats
and brown sugar, Using a mixer on medium speed, beat until combined and
you have moist crumbs. Press the crumbs in the bottom of the baking pan to
form a crust.
Bake for 20 minutes or until the crust is lightly browned. Add the lemon
curd to a microwavable bowl. Microwave for 1 minute or until the lemon
curd is pourable. Remove the bowl from the microwave and pour over the
crust.
Bake for 25-30 minutes or until the bars are bubbly and lightly browned.
Remove from the oven and cool completely. Remove the bars from the pan
using the aluminum foil. Sprinkle powdered sugar if desired over the bars.
Cut into bars and serve.
Shortbread Lemon Bars
Makes 3 dozen
Ingredients

3 tsp. grated orange zest
4 eggs
1/3 cup lemon juice
2 cups sour cream
1/2 tsp. vanilla extract
Directions
spray. In a food processor, add 1 1/2 cups all purpose flour, powdered sugar,
1 teaspoon lemon zest and 1 teaspoon orange zest. Process until combined.
Add the butter and process until you have coarse crumbs. Press the crumbs
into the bottom of the prepared pan to form a crust.
Bake for 12 minutes or until the crust is set and the edges of the crust are
lightly browned. Remove the crust from the oven and cool while you make
the filling.
In a mixing bowl, add the eggs, 2 cups granulated sugar, lemon juice, 1/4
cup all purpose flour, 2 teaspoon lemon zest, 2 teaspoons orange zest and
baking powder. Whisk until the filling is smooth and combined. Pour the
filling over the crust. Bake for 15 minutes or until the filling is set and
lightly browned.
In a small bowl, whisk together the sour cream, 1/3 cup granulated sugar
and vanilla extract. Spread over the top of the bars. Bake for 8 minutes or
until the topping is set. Remove the pan from the oven and cool completely
at room temperature. Refrigerate the bars for 12 hours before cutting.
Strawberry Lemon Shortbread
Bars
Makes 4 dozen
Ingredients

3/4 tsp. grated lemon zest
2 eggs
1 tbs. fresh lemon juice
1 cup strawberry preserves
Directions
spray. In a mixing bowl, add the all purpose flour, 1/2 cup powdered sugar
and lemon zest. Stir until combined. Add the butter to the bowl. Using a
crumbs.
Press the crumbs into the bottom of the prepared pan to form a crust. Bake
for 20 minutes or until the crust is lightly browned. In a mixing bowl, add
the cream cheese and granulated sugar. Using a mixer on medium speed,
beat for 4 minutes. Add the eggs and beat for 2 minutes. Add the lemon
juice and mix until combined.
Spread the strawberry preserves over the crust. Spread the cream cheese
over the strawberry preserves. Bake for 25 minutes or until the bars are set.
Remove the pan from the oven and cool completely at room temperature.
Cover the bars with plastic wrap and refrigerate the bars for 6 hours before
serving.
Streusel Lemon Shortbread Bars
Makes 2 1/2 dozen
Ingredients

2 1/2 cups plus 3 tbs. granulated sugar
3/4 tsp. salt
1 cup cold unsalted butter, cut into small pieces
2 egg yolks
6 eggs
1/2 cup fresh lemon juice
Powdered sugar to taste
Directions
spray. In a food processor, add 2 cups all purpose flour, 3 tablespoons
granulated sugar, 1/2 teaspoon salt and 3/4 cup butter. Pulse until the
mixture resembles coarse fine crumbs. Add the egg yolks and mix until
combined. You should have a crumb mixture that forms moist clumps. Press
the crumbs in the bottom of a 9 x 13 baking pan to form a crust.
Bake for 15-17 minutes or until the crust is golden brown around the edges.
Remove the crust from the oven and reduce the oven temperature to 325°.
In a mixing bowl, add the eggs and 2 cups granulated sugar. Whisk until
well combined. Add 1/2 cup all purpose flour and baking powder. Whisk
until well combined.
Add the lemon zest and lemon juice to the bowl. Whisk until combined and
pour over the crust in the pan. Bake for 20 minutes or until the filling is set.
Remove the bars from the oven.
In a small bowl, add 1/4 teaspoon salt, 1/2 cup granulated sugar and 3/4 cup
all purpose flour. Whisk until combined and add 1/4 cup butter. Using a
fork, cut the butter into the dry ingredients until you have coarse crumbs.
Stir until combined and sprinkle over the top of the hot bars.
Bake for 20 minutes or until the topping is golden brown. Remove the pan
from the oven and cool completely. Sprinkle the powdered sugar over the
top of the bars to taste.
Blackberry Bars
Prepare these easy bars for your next cook out.
Makes an 8" square pan
Ingredients

1/2 cup sour cream
1/4 tsp. salt
1 tsp. ground cinnamon
1 cup fresh blackberries
Directions
Preheat the oven to 350°. In a mixing bowl, add the all purpose flour, brown
sugar and butter. Using a pastry blender, cut the butter into the dry
ingredients until you have coarse crumbs. Stir until combined. Press 1 1/3
cups crumbs in the bottom of an 8" square baking pan.
Add the sour cream, baking soda, salt, ground cinnamon and vanilla extract
to the remaining crumbs. Stir until well combined. Gently fold in the
blackberries. Spoon the mixture over the crust in the pan.
Bake for 25-35 minutes or until the bars are set and the bottom golden.
Remove the bars from the oven and cool completely before serving.
Sprinkle the powdered sugar over the bars before serving.
Lattice Blackberry Bars
Makes 20 servings
Ingredients

3 1/4 cups plus 1 tbs. granulated sugar
1 1/2 cups vegetable shortening
1 1/4 cups sour cream
1 egg
1 egg yolk
8 cups fresh or frozen unsweetened blackberries
1/4 cup cold butter, cubed
1 beaten egg
Directions
In a mixing bowl, add 6 cups all purpose flour, 1 1/4 cups granulated sugar
and the vegetable shortening. Using a pastry blender, cut the shortening into
the dry ingredients until you have coarse crumbs. In a small bowl, add the
sour cream, 1 egg, egg yolk and vanilla extract. Whisk until combined and
add to the dry ingredients. Stir until combined and the dough forms into a
ball. Divide the dough into two equal pieces. Cover each piece with plastic
wrap and refrigerate for 1 hour.
In a large sauce pan over medium heat, add 2 cups granulated sugar and 2/3
cup all purpose flour. Stir until combined and add the blackberries to the
pan. Stir constantly and cook until the filling boils. Cook for 2 additional
minutes. Remove the pan from the heat and stir in the butter and cinnamon.
Cool for 10 minutes.
cooking spray. Lightly flour your work surface. Place one piece of the
dough on your work surface. Roll the dough into a 17” x 12” rectangle.
Transfer the dough to the baking pan. Spread the filling over the crust.
Roll the remaining piece of dough to a 15” x 10” rectangle. Cut the dough
into 1/2” strips. Place the strips over the filling in a lattice design. Make
sure the edges are sealed all the around the pan. Trim and flute the edges as
desired.
Brush the beaten egg over the top of the dough. Sprinkle 1 tablespoon
granulated sugar over the top of the dough strips. Bake for 40 minutes or
until the crust is golden brown and the filling bubbly. Remove from the
oven and cool completely. Cut into bars and serve.
Blueberries can be substituted for the blackberries if desired.

Peach Melba Shortbread Bars
Makes about 20 bars
Ingredients

1/4 tsp. salt
1 cup peach preserves
6 tsp. raspberry preserves
1/2 cup sliced almonds
Powdered sugar to taste
Directions
Preheat the oven to 350°. In a mixing bowl, add the all purpose flour,
granulated sugar and salt. Whisk until combined. Add the butter to the
bowl. Using a pastry blender, cut the butter into the dry ingredients until
you have coarse crumbs. Stir until combined. Remove 1 cup crumbs from
the bowl and set aside.
Lightly spray a 9" square baking pan with non stick cooking spray. Press
the remaining crumb mixture in the bottom of the baking pan. Bake for 25
minutes or until the shortbread is lightly browned. Drop the peach and
raspberry preserves, by ½ teaspoonfuls, over the top of the shortbread.
Sprinkle the reserved 1 cup crumbs over the preserves. Sprinkle the
almonds over the top. Bake for 35 minutes or until the bars are golden
brown. Remove from the oven and cool for 1 hour. Sprinkle powdered
sugar to taste over the shortbread. Cut into bars and serve. The bars will be
more chewy than crispy when done.
Frosted Banana Bars
Makes a 15 x 10 x 1 baking pan
Ingredients
1 cup unsalted butter, softened

2 eggs
1 cup sour cream
1 tsp. baking soda
1/4 tsp. salt
1 cup mashed ripe banana
Directions
cooking spray. In a mixing bowl, add 1/2 cup butter and the granulated
sugar. Using a mixer on medium speed, beat until the butter and sugar are
light and creamy.
Add the eggs, sour cream and 1 teaspoon vanilla extract to the bowl. Mix
until well blended. Add the all purpose flour, baking soda, salt and banana
to the batter. Mix until the batter is well blended. Spread the batter into the
baking pan.
comes out clean. Remove the pan from the oven and cool the bars
completely before frosting.
In a mixing bowl, add the cream cheese, 2 teaspoon vanilla extract and 1/2
cup butter. Using a mixer on medium speed, beat until smooth and
combined. Add the powdered sugar and beat until the frosting is smooth
and spreadable. Spread the frosting on the cooled bars.
You can freeze the bars up to 2 months if desired. Thaw the bars at room
temperature before serving.
Frosted Cherry Bars
Ingredients

1/2 cup plus 3 tbs. unsalted butter, softened
2 eggs
1/2 tsp. salt
1 cup finely chopped walnuts
1/2 cup maraschino cherries, drained and chopped
2 tablespoons whole milk
1 tbs. maraschino cherry juice
Directions
Preheat the oven to 350°. In a mixing bowl, add 1 cup all purpose flour,
butter and 1/4 cup powdered sugar. Stir until well combined and you have
moist crumbs. Press the crumbs in the bottom of a 9 x 13 baking pan to
form a crust. Bake for 12 minutes or until the crust is lightly browned.
Remove the pan from the oven and cool completely before filling.
In a mixing bowl, add the brown sugar and eggs. Using a mixer on medium
speed, beat for 2 minutes or until well combined. Add 1/4 cup all purpose
flour, baking powder and salt. Mix only until combined. Add the walnuts
and maraschino cherries to the bowl. Mix only until combined. Spread the
filling over the cooled crust in the pan. Bake for 20 minutes or until the
filling is set. Remove the pan from the oven and cool completely before
frosting.
To make the frosting, add 2 cups powdered sugar, milk, cherry juice and
almond extract to a mixing bowl. Using a mixer on medium speed, beat
until light and fluffy. You may need to use an additional tablespoon milk to
make the frosting creamy. Add milk to reach the desired consistency.
Spread the frosting over the cooled bars and serve.
Cherry Cheesecake Bars
Ingredients

1 1/2 cups quick cooking oats
8 oz. pkg. cream cheese, softened
Directions
Line a 9 x 13 baking pan with aluminum foil. Be certain the aluminum foil
is large enough to leave "handles" on the side of the pan. Spray the
aluminum foil with non stick cooking spray. In a mixing bowl, add the all
purpose flour, oats, brown sugar and butter. Stir until well combined and the
mixture is crumbly. Remove 1 cup crumbs and set aside. Press the
remaining crumbs in the bottom of the baking pan to form a crust.
Preheat the oven to 350°. Bake for 15 minutes. In a mixing bowl, add the
cream cheese. Using a mixer on medium speed, beat for 1 minute. Add the
sweetened condensed milk and almond extract. Mix until smooth and
combined. Spread the filling over the crust. Spread the cherry pie filling
over the top. Sprinkle the reserved 1 cup crumbs over the pie filling.
from the oven and cool completely at room temperature. Remove the bars
from the pan using the aluminum foil. Cut into bars and serve.
Sour Cream Cherry Bars
Makes 5 dozen
Ingredients

2 cups quick oats
1 tsp. baking soda
1 tbs. grated orange zest
1 cup sour cream
1 egg
4 1/2 cups frozen thawed tart red cherries
Directions
Preheat the oven to 350°. In a mixing bowl, add the brown sugar and butter.
Using a mixer on medium speed, beat until smooth and combined. Add 1
1/2 cups all purpose flour, oats and baking soda to the bowl. Mix until well
combined and you have coarse crumbs. Press half the crumbs in the bottom
of a 15 x 10 x 1 baking pan to form a crust. Bake for 10 minutes. Remove
from the oven and let cool while you make the filling.
In a mixing bowl, add the granulated sugar, 1/4 cup all purpose flour,
orange zest, almond extract, sour cream and egg. Whisk until well
combined. Add the cherries and stir until combined. Spread the filling over
the crust.
Sprinkle the remaining crumbs over the top of the filling. Bake for 25
minutes or until the center of the bars are set. Remove from the oven and
cool completely before cutting. Store the bars in the refrigerator.
Cherry Almond Bars
Makes 3 dozen
Ingredients

1 egg
2 cups old fashioned oats
1/2 cup sliced almonds
12 oz. jar cherry preserves
Directions
Line a 9 x 13 baking pan with aluminum foil. Be certain the aluminum foil
is large enough to leave "handles" on the sides of the pan. Spray the
aluminum foil with non stick cooking spray. Preheat the oven to 350°.
In a mixing bowl, add the butter. Using a mixer on medium speed, beat for
1 minute. Add the brown sugar and baking powder to the bowl. Mix until
combined. Add the egg and almond extract. Mix until combined. Add the
all purpose flour and mix until combined. Turn the mixer off and stir in the
oats and almonds with a heavy spoon.
Remove 1/2 cup dough and set aside. Press the remaining dough in the
bottom of the pan to form a crust. Spread the cherry preserves over the
dough. Sprinkle the reserved 1/2 cup dough over the top of the preserves.
Bake for 35 minutes or until the bars are lightly browned. Remove from the
oven and cool completely before cutting. Remove the bars from the pan
using the aluminum foil. Cut into bars and serve. Store in an airtight
container up to 3 days in the refrigerator.
Cherry Crumble Pie Bars
Makes 2 1/2 dozen
Ingredients

1 1/2 cups ground almonds
1 cup unsalted butter, cubed
1 tbs. cornstarch
4 cups frozen pitted unsweetened cherries, thawed & drained
Directions
Preheat the oven to 350°. Line a 9 x 13 baking pan with aluminum foil. Be
certain the aluminum foil is large enough to leave "handles" on the sides of
the pan. Spray the aluminum foil with non stick cooking spray.
In a mixing bowl, add the all purpose flour, almonds and brown sugar. Stir
until combined. Add the butter to the bowl. Using a pastry blender, cut the
butter into the dry ingredients until you have coarse crumbs. Remove 1 1/2
cups crumbs and set aside. Press the remaining crumbs in the bottom of the
baking pan to form a crust. Bake for 15 minutes and remove the crust from
the oven.
In a mixing bowl, add the granulated sugar, cornstarch and lemon zest. Stir
until combined. Add the cherries and almond extract to the bowl. Stir until
combined and spread over the hot crust. Sprinkle the reserved 1 1/2 cups
crumbs over the top of the cherries.
Bake for 40 minutes or until the filling is bubbly and the topping lightly
browned. Remove from the oven and cool completely. Remove from the
pan using the aluminum foil. Cut into bars and serve. Store in the
refrigerator up to 3 days.
Raspberry Bars
Ingredients

1 tsp. salt
1 1/2 cups uncooked quick oats
10 oz. jar raspberry jam
Directions
In a mixing bowl, add the butter and brown sugar. Using a mixer on
medium speed, beat for 2 minutes. The butter and brown sugar should be
light and fluffy. In a separate bowl, add the all purpose flour, salt, baking
soda and oats. Stir until combined and add to the butter mixture. Mix until
you have a moist crumb texture.
Spray a 9 x 13 baking pan with non stick cooking spray. Preheat the oven to
400°. Press half the dough into the bottom of the pan. Spread the raspberry
jam over the dough. Sprinkle the remaining dough over the jam. Bake for
20 minutes or until the top of the bars are lightly browned. Remove the pan
from the oven and cool completely before cutting into bars.
Raspberry Crumb Bars
Ingredients

1/4 tsp. salt
2 beaten eggs
1 tbs. cornstarch
4 cups fresh raspberries
Directions
In a mixing bowl, add the all purpose flour, 1 cup granulated sugar, baking
powder, salt and cinnamon. Stir until combined. Add the vegetable
shortening to the bowl. Using a pastry blender, cut the shortening into the
dry ingredients until you have coarse crumbs. Add the eggs and almond
extract to the bowl. Stir until well combined.
Spray a 9 x 13 baking pan with non stick cooking spray. Press 2/3 of the
dough into the bottom of the baking pan. In a mixing bowl, add 1/2 cup
granulated sugar, cornstarch and raspberries. Toss until combined and
spread over the dough. Sprinkle the remaining dough over the top of the
raspberries.
Preheat the oven to 375°. Bake for 35 minutes or until the bars are bubbly
and golden brown. Remove the pan from the oven and cool completely
before serving.
Strawberry Pastry Bars
Makes 2 dozen
Ingredients

1 cup plus 4 tbs. granulated sugar
2 tsp. baking soda
1/8 tsp. salt
1 1/4 cups vegetable shortening
4 egg yolks
1/2 cup sour cream
1/4 cup water
2 1/2 cups chopped walnuts
18 oz. jar seedless strawberry jam
Directions
Preheat the oven to 350°. In a mixing bowl, add the all purpose flour, 1 cup
granulated sugar, baking powder, baking soda and salt. Stir until combined.
Add the vegetable shortening to the bowl. Using a pastry blender, cut the
shortening into the dry ingredients until you have coarse crumbs.
In a small bowl, add the egg yolks, sour cream, water and vanilla extract.
Stir until combined and add to the dry ingredients. Stir until a soft but firm
dough forms. Form the dough into a ball with your hands. Divide the dough
into 3 equal portions.
Place one portion of dough between two large sheets of waxed paper. Roll
the dough into a 15" x 10" rectangle. Place the dough in a 15 x 10 x 1
baking pan to form a crust. Sprinkle 1 1/4 cups walnuts and 2 tablespoons
granulated sugar over the crust. Roll one portion of dough between two
large sheets of waxed paper. Roll the dough into a 15" x 10" rectangle.
Place the dough over the crust in the pan. Spread the strawberry jam over
the crust. Sprinkle 1 1/4 cups walnuts and 2 tablespoons granulated sugar
over the crust.
Place the final portion of dough between two large sheets of waxed paper.
Roll the dough into a 15" x 10" rectangle. Cut the dough into strips. Place
the strips over the top of the pastry to form a lattice crust. Bake for 30
minutes or until golden brown. Remove the pan from the oven and cool
completely before cutting.
Pear Custard Bars
Makes 16 bars
Ingredients

2/3 cup chopped macadamia nuts
1 egg
15 oz. can pear halves, drained
1/2 tsp. granulated sugar
Directions
Preheat the oven to 375°. Spray an 8" square baking pan with non stick
cooking spray. In a mixing bowl, add the butter and 1/3 cup granulated
sugar. Using a mixer on medium speed, beat until smooth and combined.
Add the all purpose flour and 1/4 teaspoon vanilla extract. Mix until
combined. Add the macadamia nuts and mix until combined. Press the
mixture in the bottom of the pan to form a crust.
Bake for 15 minutes or until the crust is lightly browned. Remove from the
oven and cool completely before filling. In a mixing bowl, add the cream
cheese. Using a mixer on medium speed, beat until fluffy. Add 1/2 cup
granulated sugar, 1/2 teaspoon vanilla extract and egg to the bowl. Mix until
smooth and combined. Spread over the crust. Cut the pears into 1/8" slices
and place over the filling.
In a small bowl, add 1/2 teaspoon granulated sugar and cinnamon. Stir until
combined and sprinkle over the pears. Bake for 28 minutes or until the bars
are set in the center. The bars will firm up while cooling. Remove the pan
from the oven and cool at room temperature for 45 minutes. Refrigerate the
bars for 2 hours before cutting. Store the bars in the refrigerator.
Fresh Berry Dessert Bars
Makes 3 dozen
Ingredients

1 1/2 tsp. grated lemon zest
1/4 tsp. salt
1 cup unsalted butter, cut into small pieces
2 tbs. light brown sugar
6 oz. container lemon yogurt
36 fresh raspberries
36 fresh blackberries
36 fresh blueberries
Directions
cooking spray. In a mixing bowl, add the all purpose flour, granulated sugar,
1/2 teaspoon lemon zest and salt. Stir until combined. Add the butter to the
you have moist fine crumbs. Stir until combined and press the crumbs in the
bottom of the prepared pan to form a crust. Bake for 18 minutes or until the
crust is light golden brown. Remove the crust from the oven and cool
completely before filling.
In a mixing bowl, add the cream cheese, 1 teaspoon lemon zest and brown
sugar. Using a mixer on medium speed, beat until combined and fluffy.
Turn the mixer to low speed. Add the lemon yogurt and mix until
combined. Spread over the cooled crust. Refrigerate for 1 hour.
Cut the dessert into 36 bars. Place one raspberry, blackberry and blueberry
on each bar when ready to serve.
Blueberry Lemonies
Makes 8 servings
Ingredients
1 cup fresh blueberries

1/2 tsp. salt
4 eggs
Directions
Preheat the oven to 350°. Spray an 8" square pan with non stick cooking
spray. Spread the blueberries in the bottom of the pan. In a large mixing
bowl, add the all purpose flour, granulated sugar, salt and butter. Using a
mixer on medium speed, beat until well combined.
In a separate bowl, add the eggs, lemon juice and lemon zest. Whisk until
well combined and add to the dry ingredients. Mix only until combined.
Spread the batter over the blueberries. Bake for 25-30 minutes or until the
bars are set and lightly brown on top. Remove from the oven and cool
completely before slicing. Sprinkle the powdered sugar over the top of the
bars before slicing.
Blueberry Swirl Cheesecake Bars
Makes 3 dozen
Ingredients
1/2 cup plus 2 tbs. granulated sugar

2 tsp. cornstarch
1 cup fresh or frozen blueberries
1/4 cup orange juice
2 cups plus 1 tbs. all purpose flour
1 cup unsalted butter, cubed
2 eggs, beaten
Directions
Make the foil large enough to hang about 2” over the sides of the baking
pan. In a sauce pan over medium heat, add 2 tablespoons granulated sugar,
cornstarch, blueberries and orange juice. Stir constantly and cook about 5
minutes or until the blueberries thicken and bubble. Remove the pan from
the heat.
In a large mixing bowl, add 2 cups all purpose flour and the powdered
sugar. Stir until combined. Add the butter to the bowl. Using a pastry
blender, cut the butter into the dry ingredients until you have fine moist
crumbs. The crumbs should begin to cling together when ready. Pat the
crumbs in the bottom of the baking pan to form a crust. Bake for 20 minutes
and remove from the oven.
In a mixing bowl, add the cream cheese, 1/2 cup granulated sugar and 1
tablespoon all purpose flour. Using a mixer on medium speed, beat for 3
minutes or until smooth and combined. Add the eggs to the bowl and mix
until combined. Pour the filling over the crust. Spoon the blueberries, in
tablespoon increments, over the filling. Using a knife, swirl the blueberries
and cheesecake filling to make a marbled effect.
oven and cool at room temperature for 1 hour. Refrigerate the bars for 3
hours or until well chilled. Remove the bars from the pan using the
aluminum foil. Cut into bars and serve. Store the bars in the refrigerator.
Red, White & Blueberry Bars
Makes 4 dozen
Ingredients

1 tsp. salt
1 cup whole milk
1 cup fresh or frozen blueberries
5 tbs. maraschino cherry liquid
1/3 cup chopped maraschino cherries
Directions
baking powder and salt. Whisk until combined. Add the milk and vegetable
shortening to the bowl. Using a mixer on low speed, mix until smooth and
combined. Add the egg whites and almond extract to the bowl. Mix until
combined. Turn the mixer off and stir in the blueberries. Spread the batter in
the pan.
Bake for 22-25 minutes or until a toothpick inserted in the center of the bars
comes out clean. Remove from the oven and cool completely before
frosting. In a mixing bowl, add the powdered sugar, butter and 3
tablespoons maraschino cherry liquid. Whisk until the frosting is combined
and fluffy. Add the additional maraschino cherry liquid, in tablespoon
increments, if needed to make a fluffy frosting. Add the maraschino
cherries and stir until combined. Spread the frosting over the cooled bars
and serve.
Pumpkin Cheesecake Bars
Makes a 9 x 13 pan
Ingredients

1 cup dry quick oats
4 eggs
1/2 cup light corn syrup
16 oz. can pumpkin
Directions
spray. In a mixing bowl, add the butter and 1/3 cup granulated sugar. Using
a mixer on medium speed, beat for 3 minutes or until light and fluffy. Add
the oats and all purpose flour. Mix until combined. Spread the batter in the
prepared pan to form a crust. Bake for 18 minutes. Remove from the oven
and cool for 10 minutes before adding the filling.
In a mixing bowl, add the cream cheese and 1 cup granulated sugar. Using a
mixer on medium speed, beat for 4 minutes. Add the eggs and beat for 3
minutes. Add the light corn syrup, cinnamon and pumpkin. Mix only until
combined. Pour the cheesecake batter over the crust. Bake for 40-50
minutes or until the cheesecake is set in the center. Remove the pan from
the oven and cool completely before cutting. Store in the refrigerator.
Chocolate Topped Pumpkin
Cheesecake Bars
Makes 4 dozen
Ingredients
17 oz. pkg. oatmeal cookie mix

3 eggs
15 oz. can pumpkin
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
48 pecan halves
Directions
Preheat the oven to 350°. Line a 15 x 10 x 1 baking pan with aluminum foil.
Make the foil large enough to extend about 2” over the sides of the pan.
Lightly spray the foil with non stick cooking spray.
In a mixing bowl, add the oatmeal cookie mix and 1/2 cup cubed butter.
Using a pastry blender, cut the butter into the dry ingredients until you have
coarse crumbs. Press the crumbs in the bottom of the baking pan to form a
crust. Bake for 10 minutes or until the crust is set. Remove from the oven.
In a mixing bowl, add the cream cheese and granulated sugar. Using a
mixer on medium speed, beat for 4 minutes. Add the eggs and mix until
combined. Add the pumpkin, vanilla extract, pumpkin pie spice and salt to
the bowl. Mix until combined. Spread the filling over the crust.
Bake for 30 minutes or until the bars are set in the center and begin to puff
around the edges. Remove from the oven and cool completely at room
temperature.
In a microwavable bowl, add the chocolate chips and 1/4 cup butter. Stir
every 30 seconds. Microwave for 1-2 minutes or until the chocolate chips
and butter melt. Remove from the microwave and stir until well combined.
Spread over the top of the bars. Gently press the pecan halves over the top
of the frosting. Cover the pan with plastic wrap. Refrigerate at least 4 hours
before serving. Remove the bars from the pan using the aluminum foil.
Store in the refrigerator up to 3 days.
Toffee Pumpkin Pie Bars
Makes 2 1/2 dozen
Ingredients
2 cups crushed gingersnaps

1/2 cup melted butter
15 oz. can pumpkin
3/4 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground cloves
4 beaten eggs
1 1/2 cups half and half cream
1/2 cup chopped toasted pecans
Directions
Preheat the oven to 375°. Line a 9 x13 baking pan with aluminum foil.
In a mixing bowl, add the gingersnaps, granulated sugar, all purpose flour
and melted butter. Stir until combined. Press the crumbs in the bottom of
the pan to form a crust. In a mixing bowl, add the pumpkin, brown sugar,
cinnamon, ginger, salt and cloves. Whisk until well combined. Add the eggs
to the bowl. Whisk until combined. Add the half and half cream and whisk
until combined. Pour the batter over the crust.
comes out clean. Remove from the oven and sprinkle the toffee chips and
pecans over the top. Cool completely at room temperature. Remove the bars
from the pan using the aluminum foil. Cut into bars. Place the bars back in
the baking pan. Cover the pan with plastic wrap. Chill for 2 hours before
serving. Store in the refrigerator up to 2 days.
Cream Cheese Frosted Pumpkin
Bars
Makes 3 dozen
Ingredients

1 tsp. baking soda
1/2 tsp. salt
4 beaten eggs
15 oz. can pumpkin
1 cup vegetable oil
Directions
granulated sugar, baking powder, cinnamon, baking soda, salt and cloves.
Whisk until combined. Add the eggs, pumpkin and vegetable oil to the
bowl. Whisk until combined and spread in an ungreased 15 x 10 x 1 baking
pan.
Bake for 25 minutes or until a toothpick inserted off center of the bars
comes out clean. Remove from the oven and cool for 2 hours at room
temperature. In a mixing bowl, add the cream cheese, butter and vanilla
extract. Using a mixer on medium speed, beat for 3 minutes. Turn the mixer
to low and add 4 1/2 cups powdered sugar. Mix until the frosting is light
and fluffy. Add the remaining powdered sugar if needed to make a fluffy
frosting. Frost the cooled bars and serve. Store the bars covered in the
refrigerator.
Penuche Frosted Pumpkin Bars
Makes 3 dozen
Ingredients

16 oz. can pumpkin
2 eggs
1 tsp. baking soda
1/2 tsp. salt
3/4 cup raisins
1 cup butterscotch chips
3 tbs. whole milk
Directions
Preheat the oven to 350°. In a mixing bowl, add the granulated sugar, 1/2
cup brown sugar and 3/4 cup butter. Using a mixer on medium speed, beat
for 3 minutes. Add the pumpkin and eggs to the bowl. Beat until smooth
and combined.
Turn the mixer to low. Add the all purpose flour, baking soda, salt and
cinnamon. Mix only until combined. Add the pecans, raisins and
butterscotch chips to the bowl. Mix just until blended. Spread the batter in
an ungreased 15 x 10 x 1 baking pan. Bake for 25 minutes or until a
toothpick inserted in the center of the bars comes out clean. Remove from
the oven and cool completely before frosting.
In a sauce pan over medium heat, add 1/3 cup butter, milk and 1 cup brown
sugar. Stir constantly and cook until the brown sugar and butter melt.
Remove from the heat and cool for 5 minutes. Add the powdered sugar and
vanilla extract to the pan. Whisk until the frosting is light and fluffy. Spread
over the cooled bars and serve.
Spiced Pumpkin Bars
Makes 2 1/2 dozen
Ingredients

1 tbs. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
4 eggs
1 3/4 cups canned pumpkin
1 cup unsweetened applesauce
Directions
baking powder, cinnamon, baking soda, salt, ginger, nutmeg and cloves. Stir
until combined.
In a separate mixing bowl, add the eggs, pumpkin and applesauce. Stir until
combined and add to the dry ingredients. Stir only until moistened and
combined. Spread the batter in the baking pan.
Bake for 20 minutes or until the bars are lightly browned. Do not over bake
or the bars will be tough. Remove from the oven and cool completely. Dust
with powdered sugar. Cut into bars and serve.
Gingersnap Pumpkin Bars
Ingredients
2 cups finely crushed gingersnaps

1/4 cup melted butter
1/3 cup canned pumpkin
1 tsp. pumpkin pie spice
3 eggs
Directions
spray. Add the gingersnaps and butter to the baking pan. Stir until well
combined. Press the crumbs in the bottom of the pan forming a crust. Bake
for 10 minutes or until the cookie crust is firm. Remove from the oven and
cool completely before filling.
In a small bowl, add the pumpkin, all purpose flour and pumpkin pie spice.
Mix until well blended. Set the bowl aside for the moment.
In a large mixing bowl, add the cream cheese. Using a mixer on medium
speed, beat for 3 minutes or until light and fluffy. Add the granulated sugar,
eggs and vanilla extract. Beat for 3 minutes. Spoon about 1/3 of the cream
cheese batter into the bowl with the pumpkin. Stir until well combined.
Pour the remaining cream cheese batter over the cookie crust. Place random
spoonfuls of the pumpkin batter over the cream cheese batter. Using the tip
of a knife, gently swirl the pumpkin batter across the top of the cream
cheese batter.
Bake for 25-30 minutes or until the center of the bars are set. Remove the
pan from the oven and cool completely at room temperature. Refrigerate for
4 hours before cutting. Store in the refrigerator.
Harvest Time Pumpkin Bars
Makes a 15 x 10 x 1 jelly roll pan
Ingredients

1 tsp. baking soda
1/4 tsp. salt
15 oz. can cooked pumpkin
4 eggs
1 cup vegetable oil
Directions
baking powder, cinnamon, baking soda and salt. Stir until combined and set
aside for the moment.
In a large mixing bowl, add the granulated sugar, pumpkin, eggs and
vegetable oil. Using a mixer on medium speed, beat for 3 minutes or until
well combined and fluffy. Reduce the speed on the mixer to low and add the
dry ingredients. Mix for 2 minutes or until well combined. Turn the mixer
off and stir the pecans in with a spoon.
Spoon the batter into a 15 x 10 x 1 jelly roll pan. Bake for 20-25 minutes or
until a toothpick inserted in the center of the bars comes out clean. Remove
the pan from the oven and cool completely before frosting.
In a large mixing bowl, add the cream cheese, butter and vanilla extract.
Using a mixer on medium speed, beat for 4 minutes or until light and fluffy.
Reduce the speed on the mixer to low and add the powdered sugar. Beat for
3 minutes or until the frosting is light and fluffy. Spread the frosting on the
cooled bars. Store in the refrigerator.
Blueberry Cheesecake Bars
Makes a 9" pan
Ingredients

1/2 cup sour cream
1/2 cup heavy cream, whipped
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 pints fresh blueberries, washed
Directions
In a mixing bowl, add the cream cheese, powdered sugar, sour cream and
vanilla extract. Using a mixer on medium speed, beat until well combined
and the batter is light and fluffy. Turn the mixer off and gently fold in the
whipped heavy cream.
In a small bowl, add the graham cracker crumbs, melted butter and
granulated sugar. Stir until combined and press into the bottom of a 9"
square baking pan to form a crust. Spread 1 pint blueberries over the crust.
Spread the cream cheese batter over the blueberries. Sprinkle the remaining
blueberries over the top. Refrigerate for 4 hours before serving.
Cranberry Pecan Bars
Ingredients

1 cup finely chopped pecans
2 eggs
2 tbs. whole milk
1 tbs. finely shredded orange zest
1 cup chopped fresh cranberries
Directions
Preheat the oven to 350°. In a mixing bowl, add 1 cup all purpose flour, 2
tablespoons granulated sugar and the butter. Using a pastry blender, cut the
butter into the dry ingredients until you have fine crumbs. Add 1/2 cup
pecans to the bowl. Stir until combined and press in the bottom of a 9 x 13
baking pan to form a crust. Bake for 13 minutes.
In a large bowl, add 1 cup granulated sugar and 2 tablespoons all purpose
flour. Stir until combined. Add the eggs, milk, orange zest and vanilla
extract. Whisk until well combined. Add the cranberries, coconut and 1/2
cup pecans. Whisk until combined and spread over the hot crust.
Bake for 25-30 minutes or until the top is lightly browned. Remove the pan
from the oven and cool for 10 minutes. Cut into bars while still warm. Cool
completely before removing the bars from the pan.
Citrus Pecan Bars
Makes an 8" square pan
Ingredients

1/3 cup finely chopped pecans
2 eggs
1 tsp. finely shredded orange zest
2 tbs. orange juice
1 tsp. finely shredded lemon zest
Directions
Preheat the oven to 350°. In a mixing bowl, add the butter and 1/4 cup
1 cup all purpose flour and half the pecans. Mix until blended and you have
a crumbly texture. Press the crumbs in the bottom of the 8" square pan to
form a crust. Bake for 10 minutes or until the crust is lightly browned.
In a mixing bowl, add the eggs, 3/4 cup granulated sugar, 2 tablespoons all
purpose flour, orange zest, orange juice, lemon zest, lemon juice and baking
powder. Stir until well combined and pour over the crust. Sprinkle the
remaining pecans over the top.
Bake for 20 minutes or until the edges are lightly browned and the center is
set. Remove the pan from the oven and cool before cutting the bars. When
the bars are cooled, sprinkle the powdered sugar over the top. Store the bars
in the refrigerator.
Coconut Lemon Crescent Bars
Makes 3 dozen
Ingredients

1 cup sweetened flaked coconut
1/4 tsp. salt
2 beaten eggs
2 tbs. lemon juice
Directions
Preheat the oven to 375°. Remove the crescent roll dough from the can.
Press the dough in the bottom and 1/2” up the sides of a 9 x 13 baking pan
to form a crust. Press any perforations closed with your fingers. Bake for 5
minutes.
In a mixing bowl, add the granulated sugar, coconut, all purpose flour,
baking powder, lemon zest, salt, eggs, lemon juice and butter. Whisk until
well combined. Spread the batter over the crust.
Bake for 12-15 minutes or until the bars are set in the center and light
golden brown. Remove from the oven and cool completely before cutting.
Lemon Cheesecake Bars
Makes 8 servings
Ingredients

1/4 cup dark brown sugar
1/4 tsp. salt
1 cup cottage cheese
1 tbs. grated lemon zest
3 1/2 tbs. fresh lemon juice
1 egg, at room temperature
1 egg white, at room temperature
Directions
Preheat the oven to 350°. In a mixing bowl, add the butter, dark brown
sugar, salt and nutmeg. Using a mixer on medium speed, beat until smooth
and combined. Turn the mixer speed to low. Add 1 cup all purpose flour.
Mix until well blended. Press the dough in the bottom of an 8 x 8 square
baking pan to form a crust.
Bake for 20 minutes. Add the cottage cheese to a food processor. Process
until smooth. Add the granulated sugar, lemon zest, 2 tablespoons all
purpose flour, lemon juice, baking powder, egg and egg white to the food
processor. Process until smooth and combined. Pour the filling over the
crust.
Bake for 25 minutes or until the bars are set in the center and the edges
lightly browned. Remove from the oven and cool for 30 minutes. Cover the
pan with plastic wrap. Refrigerate for 8 hours before cutting.
Raspberry Coconut Bars
Makes 3 dozen
Ingredients
1 2/3 cups graham cracker crumbs

1 cup seedless raspberry preserves
1/3 cup toasted chopped walnuts
1/4 cup vanilla baking chips
Directions
spray. In a mixing bowl, add the graham cracker crumbs and butter. Stir
until combined and you have moist crumbs. Press the crumbs in the bottom
of the pan to form a crust.
Sprinkle the coconut over the crust. Spread the sweetened condensed milk
over the crust. Bake for 20 minutes or until lightly browned. Remove from
the oven and cool completely before topping.
Spread the raspberry preserves over the cooled bars. Sprinkle the walnuts
over the top of the preserves. In a small microwavable bowl, add the
chocolate chips. Stir every 20 seconds. Microwave for 30-60 seconds or
until the chocolate chips melt. Remove from the microwave and drizzle
over the top of the bars.
In a small microwavable bowl, add the vanilla chips. Stir every 20 seconds.
Microwave for 30-60 seconds or until the vanilla chips melt. Remove from
the microwave and drizzle over the top of the bars. Refrigerate the bars for
30 minutes before serving.
Raspberry Filled White Chocolate
Bars
Makes 2 dozen
Ingredients

2 cups white vanilla baking chips
2 eggs
1/2 tsp. salt
1/2 cup raspberry all fruit spread
1/4 cup sliced toasted almonds
Directions
spray. In a sauce pan over low heat, add the butter. When the butter melts,
remove the pan from the heat. Add 1 cup vanilla baking chips to the pan.
Do not stir.
In a mixing bowl, add the eggs. Using a mixer on medium speed, beat for 2
minutes. Add the granulated sugar to the bowl. Beat for 2 minutes or until
the eggs are lemon colored. Add the melted butter and vanilla chips from
the pan to the bowl. Mix until combined. Add the all purpose flour, salt and
almond extract. Mix only until combined. Spread half the batter in the
baking pan. Bake for 15 minutes or until golden brown.
Add 1 cup white baking chips to the remaining batter in the bowl. Stir until
combined. Add the raspberry fruit spread to a microwavable bowl.
Microwave for 20 seconds or until the fruit spread is warm. Remove from
the microwave and spread over the baked bars. Spoon tablespoonfuls of the
remaining batter over the raspberry fruit spread. The batter will not cover
all the raspberry spread. Sprinkle the almonds over the top.
comes out clean. Remove from the oven and cool for 1 hour before cutting.
Chewy Strawberry Walnut Bars
Makes 3 dozen
Ingredients

1/2 cup softened unsalted butter
3/4 cup strawberry preserves
1 egg
Directions
Preheat the oven to 350°. In a mixing bowl, add the all purpose flour, 1/2
cup brown sugar and 1/2 cup softened butter. Stir until well combined and
you have moist crumbs. Press the crumbs in the bottom and 1/2" up the
sides of a 9 x 13 baking pan to form a crust. Bake for 10 minutes or until
the crust is lightly browned. Remove the crust from the oven and spread the
strawberry preserves over the hot crust.
In a small bowl, add the walnuts, coconut, vanilla extract, 2 tablespoons

melted butter, 1 cup brown sugar and egg. Whisk until well combined and
spread over the preserves. Bake for 30 minutes or until the bars are golden
brown and the preserves bubbly. Remove the pan from the oven and cool
Apple Berry Streusel Bars
Makes 4 dozen
Ingredients
2 1/2 cups plus 2 tbs. all purpose flour

2 cups dry old fashioned oats
1 cup melted unsalted butter
3 cups thinly sliced & peeled apples
12 oz. jar raspberry preserves
1/2 cup finely chopped walnuts
Directions
spray. In a mixing bowl, add 2 1/2 cups all purpose flour, oats, granulated
sugar, baking powder and cinnamon. Stir until combined. Add the butter to
the bowl. Stir only until the batter is moistened and combined. The batter
will be thick and crumbly.
Remove 2 cups batter from the bowl and set aside. Press the remaining
batter in the bottom of the pan to form a crust. Bake for 15 minutes. Add
the apples to a mixing bowl. Sprinkle 2 tablespoons all purpose flour over
the apples. Toss until the apples are coated in the flour. Add the raspberry
preserves to the apples. Stir until combined and spread over the hot crust.
Add the walnuts to the reserved 2 cups batter. Stir until combined and
sprinkle over the top of the apples. Bake for 35 minutes or until the bars are
lightly browned. Remove from the oven and cool completely before cutting.
Frosted Apple Pie Bars
Makes 2 1/2 dozen
Ingredients

1/2 tsp. salt
2 egg yolks, beaten
2 tbs. water
6 cups peeled apples, cored & thinly sliced
1 cup crushed cornflakes
1 egg white, beaten until foamy
Directions
In a mixing bowl, add the all purpose flour, 2 tablespoons granulated sugar
and salt. Stir until combined. Add the vegetable shortening and butter to the
bowl. Using a pastry blender, cut the shortening and butter into the dry
ingredients until you have coarse crumbs.
In a small bowl, add the egg yolks and 1/3 cup milk. Whisk until combined
and add to the dry ingredients. Stir until combined. Sprinkle the water over
the dough. Using your hands, gently knead until the dough forms into a
ball. Divide the dough into two portions making one portion just slightly
larger than the other. The large portion of dough should be just a little over
half the dough. Wrap each piece of dough in plastic wrap. Refrigerate until
chilled.
In a mixing bowl, add the apples, 1 cup granulated sugar, cornflakes,

cinnamon and nutmeg. Stir until combined. Preheat the oven to 350°.
Remove the larger piece of dough from the refrigerator and press into the
bottom of a 15 x 10 x 1 baking pan to form a crust. Spread the apple filling
over the crust.
Roll the remaining piece of dough between two pieces of waxed paper large
enough to cover the top of the filling. Place the dough over the filling
attaching the dough to the sides of the pan. Using a sharp knife, cut several
small slits in the top of the dough. Brush the egg white over the top of the
dough.
Bake for 45 minutes or until the filling is bubbly and the crust golden
brown. Remove from the oven and cool completely. In a small bowl, add
the powdered sugar, 1 tablespoon milk and vanilla extract. Whisk until
combined and you have a pourable glaze. Add the additional tablespoon
milk if needed to make a pourable glaze. Pour over the top of the cooled
bars. Cut into bars and serve.
Cream Cheese Frosted Applesauce
Bars
Makes 3 dozen
Ingredients

1 tsp. baking soda
1/2 tsp. salt
4 beaten eggs
1 3/4 cups applesauce
1 cup vegetable oil
Directions
granulated sugar, baking powder, cinnamon, baking soda, salt and cloves.
Whisk until combined. Add the eggs, applesauce and vegetable oil to the
bowl. Whisk until combined and spread in an ungreased 15 x 10 x 1 baking
pan.
Bake for 25 minutes or until a toothpick inserted off center of the bars
comes out clean. Remove from the oven and cool for 2 hours at room
temperature. In a mixing bowl, add the cream cheese, butter and vanilla
extract. Using a mixer on medium speed, beat for 3 minutes. Turn the mixer
to low and add 4 1/2 cups powdered sugar. Mix until the frosting is light
and fluffy. Add the remaining powdered sugar if needed to make a fluffy
frosting. Frost the cooled bars and serve. Store the bars covered in the
refrigerator.
Apple Molasses Bars
Makes 4 dozen
Ingredients

1 cup applesauce
1/3 cup molasses
2 eggs
1 cup whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. allspice
Directions
Preheat the oven to 350°. In a mixing bowl, add the brown sugar and butter.
Using a mixer on medium speed, beat for 3 minutes. Add the applesauce,
molasses and eggs. Mix until well combined.
Turn the mixer speed to low. Add the all purpose flour, whole wheat, flour,
baking soda, cinnamon, salt and allspice. Mix only until combined. Turn the
mixer off and stir in the pecans.
Spread the batter in an ungreased 15 x 10 x 1 baking pan. Bake for 20-25

minutes or until a toothpick inserted in the center of the bars comes out
clean. Remove from the oven and cool completely. Sprinkle powdered
sugar to taste over the bars and serve.
Orangeburst Cookie Bars
Makes 24 bars
Ingredients
16 oz. pkg. refrigerated sugar cookie dough

5 tsp. all purpose flour
1 egg
2 tbs. powdered sugar
Directions
Preheat the oven to 375°. Remove the cookie dough from the package and
cut into 1/2” slices. Place the slices in the bottom of a 9 x 13 casserole dish.
Lightly flour your fingers and press the dough to form a crust. Sprinkle 1/2
cup almonds over the crust. Lightly press the almonds into the crust. Bake
for 10 minutes or until the cookie dough is puffed. Remove from the oven.
In a mixing bowl, add the granulated sugar and all purpose flour. Stir until
combined. Add the corn syrup, orange zest, orange juice, butter and egg to
the bowl. Stir until smooth and combined. Add 1/2 cup almonds to the
batter. Stir until combined.
Pour the batter over the crust. Bake for 18-20 minutes or until the edges of
the bars are golden brown and the filling set in the center. Remove from the
oven and cool for 10 minutes. Sprinkle the powdered sugar over the bars.
Cool completely before cutting.
Cranberry Bars
Makes 3 dozen
Ingredients

3 1/2 cups old fashioned oats
16 oz. can whole berry cranberry sauce
Directions
spray. In a mixing bowl, add 1 cup butter and 1 cup brown sugar. Using a
mixer on medium speed, beat until smooth and fluffy. Add 2 1/2 cups oats
and the all purpose flour. Mix until combined. Press into the bottom of the
prepared pan to form a crust.
Spread the cranberry sauce over the crust. In a microwavable bowl, add 1/4
cup butter. Microwave for 30 seconds or until the butter melts. Remove the
bowl from the microwave and stir in 1/2 cup brown sugar, pecans and 1 cup
oats. Sprinkle over the cranberry sauce.
from the oven and cool completely before cutting.
Cranberry White Chocolate Bars
Makes 1 dozen
Ingredients

1 tsp. ground nutmeg
2 eggs
3/4 cup dried cranberries
1 1/2 cups fresh cranberries
3 oz. white baking chocolate, chopped
Directions
Make the foil large enough to extend about 2” over the edges of the pan.
In a mixing bowl, add the all purpose flour, nutmeg, baking powder and
baking soda. Whisk until combined. In a sauce pan over low heat, add the
brown sugar and butter. Stir constantly and cook until the butter and brown
sugar melt. Remove the pan from the heat and cool for 5 minutes
Add the eggs and vanilla extract to the pan. Stir until well combined. Add
the dry ingredients to the pan. Stir until the batter is moistened and
combined. Add the dried cranberries and stir until combined. Spread the
batter in the baking pan. Sprinkle the fresh cranberries over the top of the
batter.
comes out clean. Remove the pan from the oven and sprinkle the white
chocolate over the top. Cool completely and remove the bars from the pan
using the aluminum foil. Cut into bars and serve.
Cranberry Shortbread Bars
Makes 2 dozen
Ingredients

1 egg
1/8 tsp. salt
3 tbs. cornstarch
12 oz. pkg. fresh or frozen cranberries
1 cup unsweetened apple juice
2 oz. melted white chocolate
Directions
spray. In a mixing bowl, add the butter and powdered sugar. Using a mixer
on medium speed, beat for 3 minutes. Add the egg to the bowl. Beat for 2
minutes.
Add the all purpose flour, coconut and salt to the bowl. Mix until well
combined. Remove 1 cup crumbs from the bowl and place in a small bowl.
Press the remaining crumbs in the bottom of the pan to form a crust. Bake
for 10 minutes.
While the crust is cooking, make the filling. In a sauce pan over medium
heat, add the granulated sugar, brown sugar, cornstarch, cranberries and
apple juice. Stir constantly and cook for 5 minutes or until the filling
thickens and bubbles. Remove the pan from the heat. Spread the filling over
the crust.
Add the walnuts to the bowl with 1 cup crumbs. Stir until combined and
sprinkle over the top of the filling. Bake for 20 minutes or until the bars are
bubbly and golden brown. Remove from the oven and cool completely.
Drizzle the white chocolate over the bars. Cut into bars and serve.
Streusel Fruit Bars
Makes 3 dozen
Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups quick oats
6 oz. pkg. dried fruit bits
1 cup chopped ripe banana
Directions
spray. In a mixing bowl, add the brown sugar and butter. Using a mixer on
medium speed, beat until smooth and fluffy. Turn the mixer to low speed.
Add the whole wheat flour and oats to the bowl. Mix until combined. The
mixture will be crumbly. Remove 1 cup crumbs and set aside. Press the
remaining crumbs in the prepared pan to form a crust.
In a sauce pan over medium heat, add the dried fruit bits and orange juice.
Bring the fruit to a boil and remove the pan from the heat. Add the banana,
cinnamon, ginger and nutmeg. Stir until combined and spread over the
crust. Sprinkle the reserved 1 cup crumbs over the top of the filling.
Bake for 20 minutes or until the bars are light golden brown. Remove from
the oven and cool completely before cutting. Store the bars in the
refrigerator.
Lemon Lime Bars
Makes 1 1/2 dozen
Ingredients

6 eggs
1/2 cup lemon juice
1 tsp. grated lime zest
Directions
Make the foil large enough to hang about 2” over the sides of the pan. In a
mixing bowl, add the butter. Using a mixer on medium speed, beat for 1
minute. Add the brown sugar and mix until combined. Add 2 cups all
purpose flour to the bowl. Mix until combined and you have coarse crumbs.
Turn the mixer off and stir in 2 teaspoons lemon zest.
Press the crumbs in the bottom of the pan to form a crust. Bake for 20
minutes and remove from the oven. In a mixing bowl, add the eggs,
granulated sugar, 1/2 cup all purpose flour, lemon juice, baking powder and
nutmeg. Using a mixer on medium speed, beat for 2 minutes. Add 2
teaspoons lemon zest and the lime zest to the bowl. Mix until well
combined and spoon the batter over the crust.
Bake for 20 minutes or until the center is set and the edges of the bars begin
to brown. Remove from the oven and cool for 2 hours at room temperature.
Sprinkle powdered sugar to taste over the bars. Remove the bars from the
pan using the aluminum foil. Cut into bars and serve.
Tequila Lime Coconut Bars
Makes 3 dozen
Ingredients

1/2 cup cold unsalted butter, cubed
4 eggs
1 tsp. lime zest
1/3 cup fresh lime juice
3 tbs. tequila
1/4 tsp. salt
Directions
Make the foil large enough to hang about 2” over the sides of the pan. Spray
the aluminum foil with non stick cooking spray.
In a mixing bowl, add 1 3/4 cups all purpose flour and 1/2 cup granulated
sugar. Stir until combined. Add the butter to the bowl. Using a pastry
blender, cut the butter into the dry ingredients until you have coarse crumbs.
Press the crumbs in the bottom of the prepared pan to form a crust. Bake for
20 minutes or until the crust is lightly browned.
In a mixing bowl, add the eggs. Whisk until smooth and combined. Add the
coconut, lime zest, lime juice, tequila and 1 1/2 cups granulated sugar.
Whisk until well combined. Add the baking powder, salt and 1/4 cup all
purpose flour. Whisk until combined. Spread over the crust.
Bake for 25 minutes or until the filling is set. Remove the pan from the
oven and cool completely. Sprinkle the powdered sugar over the top of the
bars. Remove the bars from the pan using the aluminum foil. Cut into bars
and serve.
Raspberry Rhubarb Bars
Makes 2 dozen
Ingredients

1/2 tsp. salt
3/4 cup toasted almonds, chopped
1/4 cup cornstarch
1 lb. frozen sliced rhubarb, thawed
12 oz. fresh raspberries
2 eggs
1 tsp. lemon extract
Directions
Preheat the oven to 350°. In a mixing bowl, add the all purpose flour, 1/2
cup powdered sugar, baking soda and 1/4 teaspoon salt. Stir until well
combined. Add the butter to the bowl. Using a pastry blender, cut the butter
into the dry ingredients until you have coarse crumbs. Add the almonds and
stir until combined.
Spray a 9 x 13 baking pan with non stick cooking spray. Press the crumbs in
the bottom of the pan to form a crust. Bake for 15 minutes or until the crust
is lightly browned. Remove the pan from the oven and cool completely
before filling.
In a sauce pan, add 3/4 cup granulated sugar, cornstarch and 1/4 teaspoon
salt. Stir until combined. Add the rhubarb and half the raspberries. Stir until
combined and let the filling sit for 15 minutes. Place the pan over medium
heat. Stir constantly and bring the filling to a boil. Reduce the heat to low
and simmer the filling for 3 minutes. Remove the pan from the heat and stir
in the vanilla extract and remaining raspberries.
In a mixing bowl, add the cream cheese and 3/4 cup granulated sugar. Using
a mixer on medium speed, beat until smooth and creamy. Add the eggs and
beat until well blended. Add the lemon extract and lemon juice to the bowl.
Beat until well combined.
Spread the rhubarb filling over the crust. Carefully spread the cream cheese
batter over the rhubarb filling. Preheat the oven to 350°. Bake for 25
minutes or until the bars are set. Remove the pan from the oven and cool
completely at room temperature. Refrigerate the bars for 6 hours before
serving. Store the bars in the refrigerator.
Spiced Apple Bars
Makes 2 1/2 dozen
Ingredients

2 eggs
1 cup quick cooking oats
1 tbs. unsweetened baking cocoa
1/2 tsp. salt
1 1/2 cups diced peeled apple
Directions
spray. In a mixing bowl, add the butter and granulated sugar. Using a mixer
on medium speed, beat for 2 minutes. Add the eggs and beat until smooth
and combined.
In a mixing bowl, add the all purpose flour, oats, cocoa, baking powder,
cinnamon, baking soda, salt, nutmeg and cloves. Whisk until combined and
add to the wet ingredients. Mix only until the batter is moistened and
combined. Turn the mixer off and fold in the apples and walnuts.
Spread the batter into the prepared pan. Bake for 20 minutes or until a
toothpick inserted in the center of the bars comes out clean. Remove the
pan from the oven and cool completely. Sprinkle the powdered sugar over
the bars and serve.
Apple Hello Dolly Bars
Makes 2 dozen
Ingredients
2 cups graham cracker crumbs

2 cups peeled Granny Smith apples, finely chopped
Directions
spray. Add the graham crackers and butter to the baking pan. Stir until
combined and press the graham crackers in the bottom of the pan to form a
crust.
Sprinkle the chocolate chips, butterscotch chips, coconut, apples and pecans
over the crust. Drizzle the sweetened condensed milk over the top. Bake for
40 minutes or until the bars are golden brown and set. Remove the pan from
Caramel Apple Bars
Makes 4 dozen
Ingredients

2 cups quick oats
1 tsp. baking soda
1 1/2 cups caramel ice cream topping
2 cups chopped apples
Directions
cooking spray. In a mixing bowl, add 2 cups all purpose flour, oats, brown
sugar, baking soda and butter. Using a mixer on low speed, beat until
combined and you have moist crumbs. Press half the crumbs in the bottom
of the baking pan to form a crust.
Bake for 8 minutes and remove from the oven. In a small sauce pan over
medium heat, add 1/2 cup all purpose flour and the caramel ice cream
topping. Stir constantly and bring to a boil. Boil for 3 minutes or until the
caramel topping begins to thicken. Remove the pan from the heat.
Sprinkle the apples and pecans over the crust. Spoon the caramel topping
over the bars. Sprinkle the remaining crumbs over the top of the caramel.
oven and cool completely before cutting. Store the bars in an airtight
container.
Apricot Pastry Bars
Makes 4 dozen
Ingredients

1/2 tsp. salt
3 eggs, separated and at room temperature
1/4 cup whole milk
4 cans apricot filling, 12 oz. size
Directions
In a large mixing bowl, add the all purpose flour, 1 cup granulated sugar,
baking powder, salt and baking soda. Whisk until combined. Add the
vegetable shortening to the bowl. Using a pastry blender, cut the shortening
into the dry ingredients until you have coarse crumbs.
In a small bowl, add the egg yolks, 2 egg whites, milk and vanilla extract.
Whisk until combined and add to the dry ingredients. Stir until combined
and the dough forms a ball. Divide the dough in half.
Roll out one piece of dough between two sheets waxed paper to a 17” x 12”
rectangle. Place the dough in a 15 x 10 x 1 baking pan. Press the dough up
the sides of the pan. Trim the dough from the edges. Spread the apricot
filling over the dough. Sprinkle the walnuts over the filling.
Roll the remaining piece of dough between two sheets waxed paper large
enough to cover the top of the filling. Place the dough over the filling. Seal
the dough to the pan. Trim and flute the edges as desired.
Add 1 egg white to a small bowl. Whisk until foamy and brush over the top
of the crust. Sprinkle 2 tablespoons granulated sugar over the dough. Bake
for 35 minutes or until golden brown. Remove from the oven and cool
completely.
Pineapple Nut Bars
Makes 3 dozen
Ingredients

1/2 cup plus 2 tbs. granulated sugar
2 tbs. plus 4 tsp. whole milk
1 egg
8 oz. can crushed pineapple, drained
1/2 cup chopped almonds
1 cup powdered sugar
1/4 tsp. rum extract
Directions
Preheat the oven to 350°. In a mixing bowl, add the all purpose flour and
1/2 cup granulated sugar. Stir until combined. Add 1/2 cup butter to the
you have coarse crumbs. Stir until combined and press the crumbs in the
bottom of an ungreased 9” square baking pan.
Bake for 10 minutes and remove from the oven. In a mixing bowl, add the
cream cheese, 2 tablespoons granulated sugar, 2 tablespoons milk, vanilla
extract and egg. Stir until smooth and combined. Add the pineapple and stir
until combined. Spread over the crust.
In a small bowl, add the coconut, almonds and 1 tablespoon melted butter.
Stir until combined and sprinkle over the filling. Bake for 18-20 minutes or
until the coconut is browned and the filling set. Remove from the oven and
cool completely.
In a small bowl, add the powdered sugar, 3 teaspoons milk and rum extract.
Whisk until combined and you have a pourable glaze. Add the remaining 1
teaspoon milk if needed to make a pourable glaze. Drizzle over the top of
the cooled bars. Refrigerate for 1 hour before serving. Store the bars in the
refrigerator.
No Bake White Chocolate Apricot
Jam Bars
You can substitute strawberry, raspberry, peach or blackberry jam for the
apricot jam if desired.
Makes 3 dozen
Ingredients

1 cup white vanilla baking chips
2 cups crushed vanilla wafer crumbs
2 tbs. whole milk
3/4 cup apricot jam
1/2 cup finely chopped walnuts
Directions
Lightly spray a 9” square baking pan with non stick cooking spray. In a
sauce pan over low heat, add 1/2 cup butter and 1/4 cup vanilla baking
chips. Stir constantly and cook until the butter and vanilla chips melt.
Remove the pan from the heat and add the vanilla wafer crumbs. Stir until
well combined.
Press the crumbs in the bottom of the pan to form a crust. In a small sauce
pan over low heat, add 3/4 cup vanilla chips. Stir constantly and cook only
until the chips melt. Remove the pan from the heat.
In a mixing bowl, add 2 tablespoons butter, milk and vanilla extract. Whisk
until combined. Add the powdered sugar and melted vanilla chips to the
bowl. Stir until smooth and combined. Spread the apricot jam over the
crust. Spread the vanilla chip filling over the top of the jam. Sprinkle the
walnuts over the top of the bars. Refrigerate for 15 minutes. Cut into bars
and serve.
Cake Mix Bars
I make desserts from cake mix all the time. The cake mix not only saves
time and money, but it is so easy to whip up a fabulous bar cookie in no
time. No one has to know you did not make it from scratch.
Lemon Cake Mix Bars
Makes 2 1/2 dozen
Ingredients
15 oz. box lemon cake mix

3 eggs
1/3 cup butter flavored shortening
1/4 cup lemon juice
1/4 tsp. salt
Directions
Preheat the oven to 350°. In a mixing bowl, add the lemon cake mix, 1 egg
and shortening. Using a mixer on medium speed, beat until well combined
and crumbs form. Remove 1 cup crumbs and set aside. Press the remaining
crumbs in the bottom of an ungreased 9 x 13 baking pan to form a crust.
Bake for 15 minutes or until the crust is lightly browned. Remove the crust
from the oven. In a mixing bowl, add 2 eggs, granulated sugar, lemon juice,
lemon zest, baking powder and salt. Using a mixer on medium speed, beat
until light and fluffy. Pour the batter over the hot crust. Sprinkle the
reserved 1 cup crumbs over the top of the filling.
from the oven and sprinkle the powdered sugar over the bars. Cool the bars
Lemon Gooey Bars
Makes 1 1/2 dozen
Ingredients
15 oz. box yellow cake mix

2 eggs
1 tsp. lemon juice
Directions
Preheat the oven to 350°. In a mixing bowl, add the yellow cake mix, 1 egg
and vegetable oil. Stir until combined and crumbs form. Remove 1 cup
crumbs and set aside. Press the remaining crumbs in the bottom of an
ungreased 9 x 13 baking pan to form a crust. Bake for 15 minutes or until
the crust is light golden brown. Remove the crust from the oven.
In a mixing bowl, add the cream cheese, granulated sugar, 1 egg, lemon
juice and lemon zest. Using a mixer on medium speed, beat until combined
and fluffy. Spread over the crust. Sprinkle 1 cup reserved crumbs over the
top.
Bake for 15 minutes or until the cream cheese layer is set. Remove the pan
from the oven and cool completely before cutting. Store the bars in the
refrigerator.
Lemon Pudding Cake Mix Bars
Makes 4 dozen
Ingredients
15 oz. pkg. yellow cake mix

2 cups cornflakes cereal, crushed
4 serving size pkg. cook & serve lemon pudding mix
1 tsp. lemon extract
5 tsp. water
Directions
cooking spray. In a mixing bowl, add the cake mix, cornflakes, brown
sugar, pecans and butter. Using a mixer on low speed, mix until well
combined and you have coarse crumbs. Remove 1 1/2 cups crumbs and set
aside for the moment.
This dough will be sticky and can be hard to press in the pan. Slip your
hands inside Ziploc bags and press the crumbs in the pan. Press the
remaining crumbs in the bottom of the pan to form a crust.
In a mixing bowl, add the lemon pudding mix, sweetened condensed milk
and 3/4 teaspoon lemon extract. Whisk until combined and spread over the
crust. Sprinkle the reserved 1 1/2 cups crumbs over the top. Bake for 20
minutes or until the bars are golden brown. Remove from the oven. Run a
knife around the edges of the pan to loosen the bars.
In a small bowl, add the powdered sugar, 1/4 teaspoon lemon extract and 3
teaspoons water. Stir until combined. You need a pourable glaze. Add the
remaining water, in teaspoon increments, until you have a pourable glaze if
needed. Drizzle the glaze over the warm bars. Cool completely before
cutting. Store the bars in the refrigerator.
Tropical Pineapple Coconut Bars
Makes 3 dozen
Ingredients

1 1/2 cups dry quick oats
1 egg
8 oz. can crushed pineapple
1 cup chopped macadamia nuts
1 cup white vanilla baking chips
Directions
spray. In a mixing bowl, add the yellow cake mix, oats, butter and egg.
Using a mixer on low speed, beat until combined and you have moist
crumbs. Remove 1 1/2 cups crumbs from the bowl and add to a separate
mixing bowl for use later in the recipe.
Press the remaining crumbs in the bottom of the pan to form a crust. In a
mixing bowl, add the all purpose flour and sweetened condensed milk.
Drain the juice from the pineapple but save the juice for use in the topping.
Add the drained pineapple and nutmeg to the bowl. Stir until well combined
and spread over the crust.
Add the macadamia nuts, coconut and vanilla baking chips to the bowl with
the reserved crumbs. Stir until combined and sprinkle over the filling. Bake
for 30 minutes or until the bars are set and golden brown. Remove from the
oven and cool completely before glazing.
In a small bowl, add the powdered sugar. Add 3 teaspoons reserved

pineapple juice from the drained pineapple. Whisk until combined. Add the
remaining pineapple juice, in teaspoon increments, until a pourable glaze is
achieved. Drizzle the glaze over the bars. Let the glaze sit for 10 minutes.
Cut into bars and serve. Store the bars in the refrigerator.
Butterscotch Toffee Bars
Makes 2 1/2 dozen
Ingredients

2 eggs
1 cup toasted cashews, chopped
8 oz. pkg. toffee baking pieces
Directions
cooking spray. In a mixing bowl, add the yellow cake mix, brown sugar,
butter and eggs. Using a mixer on medium speed, beat for 1-2 minutes or
until smooth and combined. Add the cashews to the bowl. Mix until
combined.
Press the dough in the baking pan. Sprinkle the toffee pieces over the top.
Bake for 15-20 minutes or until a toothpick inserted in the center of the bars
comes out clean. Remove from the oven and cool completely before
cutting.
Apricot Almond Bars
Makes 3 dozen
Ingredients

1/2 cup finely chopped almonds
1 1/3 cups apricot preserves
1/8 tsp. salt
1 egg
Directions
spray. In a mixing bowl, add the yellow cake mix and butter. Using a mixer
on low speed, mix until combined and you have moist crumbs. Remove 1
cup crumbs and place in a separate bowl. Press the remaining crumbs in the
bottom of the baking pan to form a crust.
Sprinkle the almonds over the crust. Spread 1 cup apricot preserves over the
crust. In the bowl used to make the crumbs, add the cream cheese,
granulated sugar, all purpose flour, salt, vanilla extract and egg. Using a
mixer on medium speed, beat about 3 minutes or until smooth and
combined. Spread the batter over the crust. Sprinkle 1 cup reserved crumbs
and coconut over the top of the batter.
Bake for 30-35 minutes or until the center of the bars are set and golden
brown. Remove from the oven. Cool completely before cutting. Store the
bars in the refrigerator.
Gumdrop Bars
Makes 2 dozen
Ingredients

1/4 cup whole milk
2 eggs
3 cups gumdrops, chopped
1/2 cup ready to spread canned cream cheese frosting
Directions
spray. In a mixing bowl, add the yellow cake mix, butter, milk and eggs.
Whisk until smooth and combined. Add the gumdrops to the bowl. Stir until
combined and spread the batter in the baking pan.
comes out clean. Remove from the oven and cool for 10 minutes. Run a
knife around the sides of the pan to loosen the bars. Cool completely and
frost with the cream cheese frosting.
Maple Nut Cake Bars
Makes 3 dozen
Ingredients

5 tbs. unsalted butter, softened
3 eggs
1/2 tsp. maple extract
Directions
spray. Remove 2/3 cup cake mix from the package and set aside in a small
bowl. In a mixing bowl, add the remaining yellow cake mix, 1/4 cup brown
sugar, 2 tablespoons butter and 1 egg. Using a mixer on low speed, mix
until combined and you have coarse crumbs. Stir in 1/4 cup pecans.
Press the crumbs in the bottom of the baking pan to form a crust. Bake for
8-10 minutes or until the crust is light golden brown. Remove from the
oven.
In a small bowl, add 2 eggs. Whisk until combined and add to the bowl with
2/3 cup cake mix. Add 1/4 cup brown sugar, corn syrup and maple extract
to the bowl. Using a mixer on low speed, beat for 1 minute or until well
combined. Pour the batter over the crust. Sprinkle 1/2 cup pecans over the
bars.
Bake for 15-25 minutes or until the bars are golden brown. The center of
the bars will not be completely set. They will be soft in the center. Remove
Cinnamon Apple Pie Bars
Makes 2 dozen bars
Ingredients
15 oz. box spice cake mix

3/4 cup cold unsalted butter, cut into small pieces
1 egg
21 oz. can apple pie filling
Directions
In a mixing bowl, add the spice cake mix, oats and cinnamon. Stir until
combined. Add the butter to the dry ingredients. Using a pastry blender, cut
the butter into the dry ingredients until you have coarse crumbs. Add the
egg and mix until combined. The batter will be lumpy and dry.
Spray a 9 x 13 baking pan with non stick cooking spray. Press 3/4 of the
cake mix in the bottom of the baking pan to form a crust. Spread the apple
pie filling over the crust. Sprinkle the remaining cake mix over the top of
the apple pie filling.
Preheat the oven to 350°. Bake for 25 minutes or until the top and edges of
the bars are lightly browned. Remove the pan from the oven and cool
Makes 2 dozen
Ingredients

1 beaten egg
2 tbs. whole milk
Directions
spray. In a mixing bowl, add the yellow cake mix, oats and peanut butter.
Using a fork, cut the peanut butter into the dry ingredients until you have
coarse crumbs. Stir until well combined.
In a small bowl, add the egg and milk. Whisk until combined and add to the
bowl. Stir until well combined. Reserve 1 1/2 cups crumbs and set aside.
Press the remaining crumbs in the bottom of the pan to form a crust.
In a mixing bowl, add the cream cheese. Using a mixer on medium speed,
beat until creamy. Add the caramel ice topping and mix until well
combined. Spread over the crust in the pan. Break up the reserved 1 1/2 cup
crumbs with a fork until you have small crumbs. Sprinkle over the top of
the bars. Sprinkle the chocolate chips over the top.
Chocolate Raspberry Jam Bars
Makes 2 dozen
Ingredients
15 oz. box white cake mix

1 cup raspberry jam
1 cup milk chocolate chips
Directions
spray. In a mixing bowl, add the white cake mix and butter. Stir until
combined and crumbs form. The mix will be lumpy. Remove 1/2 cup
crumbs and set aside.
Press the remaining crumbs in the bottom of the prepared pan to form a
crust. Spread the raspberry jam over the crust. In a mixing bowl, add the
semisweet chocolate chips, milk chocolate chips and 1/2 cup reserved
crumbs. Stir until combined and sprinkle over the jam.
Bake for 20 minutes or until the bars are lightly browned around the edges.
Remove the pan from the oven and cool completely before cutting.
Cranberry Pear Bars
Makes 4 dozen
Ingredients
15 oz. pkg. white or yellow cake mix

2 eggs
1 tbs. plus 1/2 tsp. grated orange zest
1 pear, peeled, cored & chopped
1 cup fresh or thawed frozen cranberries, chopped
16 oz. can vanilla frosting
Directions
cooking spray. In a mixing bowl, add the cake mix, eggs, butter and 1
tablespoon orange zest. Using a mixer on medium speed, beat until well
combined. Add the pear, cranberries and pecans to the bowl. Mix only until
combined.
Spread the batter in the baking pan. Bake for 20 minutes or until a toothpick
inserted in the center of the bars comes out clean. Remove from the oven
and cool completely before frosting.
In a mixing bowl, add the vanilla frosting, 1/2 teaspoon orange zest and
cinnamon. Stir until combined and spread over the top of the bars. Cut into
bars and serve.
Chocolate Chip Cake Bars
Makes about 3 dozen
Ingredients

2 eggs
1/4 cup water
1 tbs. vegetable shortening
Directions
spray. In a mixing bowl, add the yellow cake mix, eggs, brown sugar, butter
and water. Using a mixer on medium speed, beat for 2 minutes. Turn the
mixer off and stir in 1 1/2 cups chocolate chips and pecans. Pour the batter
into the prepared pan.
comes out clean. Cool the bars completely before topping. In a
microwavable bowl, add 1/2 cup chocolate chips and vegetable shortening.
Stir every 30 seconds. Microwave for 1 minute or until the chocolate and
shortening melt. Remove from the microwave and stir until smooth and
combined. Drizzle the chocolate over the top of the bars and serve.
Orange Cappuccino Bars
Makes 4 dozen
Ingredients
15 oz. box dark chocolate or chocolate fudge cake mix

1 egg
1 envelope unflavored gelatin
1/4 cup boiling water
1 tsp. instant coffee granules
2 tbs. orange flavored liqueur
1 tsp. grated orange zest
Directions
cooking spray. In a mixing bowl, add the cake mix, 1/2 cup butter and egg.
Stir until well combined and you have moist crumbs. Press the crumbs in
the bottom of the pan to form a crust. Bake for 10 minutes and remove from
the oven. Cool completely before topping.
In a mixing bowl, add the unflavored gelatin and boiling water. Stir until the
gelatin dissolves. Add the coffee granules and stir until the granules
dissolve and the mixture is well combined. Add the powdered sugar, baking
cocoa, 1 cup butter and orange liqueur. Stir until smooth and combined.
Spread over the cooled crust.
Refrigerate the bars for 30 minutes or until set. In a small sauce pan over
low heat, add 1/4 cup butter and the chocolate chips. Stir constantly and
cook until the butter and chocolate melt. Remove from the heat and add the
orange zest. Stir until well combined. Spread over the top of the bars.
Refrigerate at least 1 hour before serving. Store the bars in the refrigerator.
Chocolate Cherry Cake Mix Bars
Makes 48 bars
Ingredients
15 oz. box devil's food cake mix

2 beaten eggs
1/3 cup whole milk
5 tbs. unsalted butter
Directions
spray. In a mixing bowl, add the devil's food cake mix, cherry pie filling,
almond extract and eggs. Stir until well combined and spread in the baking
pan.
comes out clean. Remove from the oven and let the bars cool while you
make the frosting.
In a sauce pan over medium heat, add the granulated sugar, milk and butter.
Stir constantly and bring to a boil. Boil for 1 minute. Remove the pan from
the heat and add the chocolate chips. Stir until the chocolate chips melt.
Spread the frosting over the warm bars. Cool for 1 1/2 hours before cutting.
Devil's Food Cake Mix Bars
Ingredients

1/3 cup evaporated milk
7 oz. jar marshmallow creme
Directions
spray. In a mixing bowl, add the cake mix, butter and evaporated milk. Stir
until smooth and combined. Spread half the cake batter into the baking pan.
In a separate bowl, add the marshmallow creme and peanut butter. Stir until
combined and spread over the cake batter. Drop the remaining cake batter,
by tablespoonfuls, over the marshmallow creme.
Bake for 20 minutes or until the edges of the bars are browned. Remove the
pan from the oven and cool completely before cutting into bars.
Caramel Chocolate Bars
Makes 3 dozen
Ingredients
5 oz. can evaporated milk

50 vanilla caramels, unwrapped
15 oz. box German chocolate cake mix
Directions
Preheat the oven to 350°. Add 2 tablespoons evaporated milk to a mixing

bowl. Add the remaining evaporated milk to a sauce pan over low heat. Add
the caramels to the pan. Stir constantly and cook until the caramels melt and
the sauce is smooth. Remove the pan from the heat.
Add the German chocolate cake mix, pecans and butter to the bowl with 2
tablespoons evaporated milk. Using a mixer on low speed, beat until
combined and you have moist crumbs. Press half the crumbs in the bottom
of a 9 x 13 baking pan to form a crust. Bake for 8 minutes.
Remove the crust from the oven and sprinkle the chocolate chips over the
top of the crust. Gently spread the melted caramels over the crust. Sprinkle
the remaining cake mix crumbs over the top.
Bake for 15-18 minutes or until the filling is set. Remove from the oven and
cool completely before cutting.
Marbled German Chocolate Bars
Makes a 15 x 10 x 1 jelly roll pan
Ingredients
15 oz. box German chocolate cake mix

3/4 cup milk chocolate chips
Directions
Prepare the cake mix according to package directions. Spray a 15 x 10 x 1

jelly roll pan with non stick cooking spray. Spread the batter in the cake
pan. In a mixing bowl, add the cream cheese and granulated sugar. Using a
mixer on medium speed, beat until smooth and creamy. Turn the mixer off
and stir in 1/4 cup chocolate chips.
Drop the cream cheese, by tablespoonfuls, onto the cake batter. Using a
knife, swirl the cream cheese through the cake batter. Sprinkle 1/2 cup
chocolate chips over the top of the batter.
Preheat the oven to 350°. Bake for 25 minutes or until a toothpick inserted
off center of the bars comes out clean. Remove the pan from the oven. Cool
completely and cut into bars.
Caramel Pecan Dream Bars
Makes 3 dozen
Ingredients

2 eggs
1/2 cup Heath toffee baking chips
Directions
spray. In a mixing bowl, add the yellow cake mix, butter and 1 egg. Stir
until combined and crumbs form. Press the crumbs in the bottom of the
prepared pan to form a crust.
In a small bowl, add the sweetened condensed milk, 1 egg and vanilla
extract. Whisk until well combined. Add the pecans and toffee baking chips.
Whisk until combined and pour over the crust.
Bake for 25 minutes or until the bars are light golden brown. The center of
the bars will firm up while cooling. Remove the pan from the oven and cool
Reese's Cup Cake Mix Bars
Makes 36 bars
Ingredients

1 egg
8 chopped peanut butter cups, regular size
1 cup caramel ice cream sauce
2 tbs. cornstarch
1 cup salted cocktail peanuts
1 can ready to serve chocolate fudge frosting
2 tbs. mocha flavored instant coffee granules
Directions
Preheat the oven to 350°. Spray a 9 x 13 casserole dish with non stick
cooking spray. In a mixing bowl, add the yellow cake mix, butter, egg and
peanut butter cups. Using a mixer on low speed, mix until combined. Press
the mixture in the bottom of the casserole dish to form a crust. Bake for 18
minutes or until the crust is light golden brown.
In a sauce pan over medium heat, add the caramel ice cream topping,
peanut butter and cornstarch. Stir constantly and cook until the peanut
butter melts and the filling is hot. Do not let the filling boil. Remove the pan
from the heat and stir in 1/2 cup cocktail peanuts. Spread the filling over the
crust.
Bake for 5-6 minutes or until the filling is almost set. Remove the pan from
the oven and cool completely before frosting. In a mixing bowl, add the
chocolate fudge frosting and mocha granules. Stir until combined and
spread over the cooled bars. Sprinkle 1/2 cup chopped peanuts over the top
and serve.
Chocolate Peanut Butter Cup Bars
Makes 2 dozen
Ingredients

5 oz. can evaporated milk
1/2 cup dry roasted peanuts
5 regular size peanut butter cups, chopped
Directions
spray. In a mixing bowl, add the devil's food cake mix, evaporated milk and
butter. Using a mixer on medium speed, beat until well combined. The
dough will be very stiff. Spread 2/3 of the dough into the prepared pan to
form a crust.
Sprinkle the peanuts over the crust. Bake for 10 minutes. Remove the crust
from the oven and sprinkle the peanut butter cups over the top. Drop the
remaining dough, by teaspoonfuls, over the top of the bars. Bake for 15
minutes or until the bars are set. Remove the pan from the oven and cool
Cherry Chocolate Cake Mix Bars
Makes 2 dozen
Ingredients
10 oz. jar maraschino cherries

1 cup melted unsalted butter
1 egg
3/4 cup sweetened condensed milk
Directions
spray. Drain the maraschino cherries but save 2 tablespoons cherry liquid.
Cut the cherries into quarters.
In a mixing bowl, add the cake mix, butter, egg and almond extract. Stir
until combined and a thick batter forms. Spread the batter in the prepared
pan. Lightly press the cherries into the batter.
In a sauce pan over low heat, add the chocolate chips and sweetened
condensed milk. Stir constantly and cook until the chocolate chips melt.
Remove the pan from the heat and spread over the batter in the pan.
Sprinkle with the pecans.
Bake for 30 minutes or until the center of the bars are almost set. The bars
will continue to firm up while cooling. Remove the pan from the oven and
cool completely before cutting.
Pecan Pie Bars
Makes 3 dozen
Ingredients

4 eggs
1 1/2 cups dark corn syrup
Directions
spray. Spoon 2/3 cup dry cake mix into a mixing bowl. Add the remaining
cake mix, butter and 1 egg to a separate mixing bowl. Using a mixer on low
speed, mix until combined and you have moist crumbs. Pat the crumbs in
the bottom of the baking pan to form a crust.
Bake for 15 minutes or until the crust is light golden brown. Add the brown
sugar, corn syrup, 3 eggs and vanilla extract to the bowl with 2/3 cup cake
mix. Using a mixer on low speed, beat until moistened and combined.
Increase the mixer speed to medium. Beat for 1 minute.
Spread the batter over the crust. Sprinkle the pecans over the top. Bake for
30 minutes or until the filling is set. Remove from the oven. Cool for 2
hours before cutting.
Gooey Mixed Nut Bars
Makes 2 1/2 dozen
Ingredients

4 beaten eggs
2 cups chopped mixed nuts
Directions
In a mixing bowl, add the yellow cake mix and 1/2 cup cubed butter. Using
crumbs. Press the crumbs in the bottom of the baking pan to form a crust.
Bake for 15-20 minutes or until the crust is lightly browned. Remove from
the oven.
In a mixing bowl, add the eggs, brown sugar, corn syrup, 1/3 cup melted
butter, vanilla extract and cinnamon. Whisk until well combined. Add the
mixed nuts to the bowl. Stir until combined and pour over the crust.
Bake for 30 minutes or until bubbly around the edges and the bars are
golden brown. Remove from the oven and cool completely. Remove the
bars from the pan using the aluminum foil to lift out the bars. Cut into
pieces and serve.
Store the bars layered between pieces of waxed paper in an airtight

container in the refrigerator.
Makes 2 dozen
Ingredients

1 beaten egg
2 tbs. whole milk
Directions
spray. In a mixing bowl, add the yellow cake mix, oats and peanut butter.
Using a fork, cut the peanut butter into the dry ingredients until you have
coarse crumbs. Stir until well combined.
In a small bowl, add the egg and milk. Whisk until combined and add to the
bowl. Stir until well combined. Reserve 1 1/2 cups crumbs and set aside.
Press the remaining crumbs in the bottom of the pan to form a crust.
beat until creamy. Add the caramel ice topping and mix until well
combined. Spread over the crust in the pan. Break up the reserved 1 1/2 cup
crumbs with a fork until you have small crumbs. Sprinkle over the top of
the bars. Sprinkle the chocolate chips over the top.
Peanut Butter Cheesecake Bars
Makes 2 dozen
Ingredients

1/2 cup softened unsalted butter, cubed
1 cup chunky peanut butter
3 eggs
1 cup salted roasted peanuts
Directions
Preheat the oven to 325°. In a mixing bowl, add the yellow cake mix and
butter. Using a mixer on medium speed, beat until crumbs form. Remove 1
cup crumbs and set aside. Press the remaining crumbs in the bottom of an
ungreased 9 x 13 baking pan to form a crust. Bake for 10 minutes. Remove
the pan from the oven and cool completely before filling.
In a mixing bowl, add the cream cheese and peanut butter. Using a mixer on
medium speed, beat until smooth and fluffy. Add the eggs and mix until
well combined. Add the granulated sugar and beat for 2 minutes. Spread the
filling over the cooled crust.
Sprinkle the reserved 1 cup crumbs over the top of the filling. Sprinkle the
peanuts over the filling. Bake for 30-45 minutes or until a knife inserted in
the center of the bars comes out clean. Remove the pan from the oven and
cool at room temperature for 30 minutes. Refrigerate the bars at least 2
hours before cutting. Store leftovers in the refrigerator.
Cranberry Cheesecake Bars
Makes 3 dozen
Ingredients
15 oz. pkg. butter recipe yellow cake mix

2 eggs
16 oz. can whole berry cranberry sauce
1/4 tsp. nutmeg
Directions
Preheat the oven to 350°. In a mixing bowl, add the cake mix, butter and 1
egg. Using a mixer on low speed, beat until combined and you have coarse
crumbs. Add the pecans and mix until combined. Press the crumbs in the
bottom of an ungreased 9 x 13 baking pan to form a crust. Bake for 6
minutes and remove the crust from the oven. The crust will not be done at
this point.
In a mixing bowl, add the cream cheese, powdered sugar, vanilla extract
and 1 egg. Using a mixer on medium speed, beat until smooth and
combined. Pour over the crust. In a small bowl, add the cranberry sauce and
nutmeg. Stir until combined. Spoon the cranberry sauce over the top of the
filling. Using a knife, swirl the cranberry sauce and filling to make marbled
effect.
Bake for 30 minutes or until the bars are set. Remove from the oven and
cool completely. Cut into bars and serve.
Cereal, Peanut Butter & Nut Bars
Cereal and nut bars are some of the easiest bars to make. Most cereal bars
require very little cooking. Even if you are a beginner to baking, bars are
the best place to start.
Oatmeal Raisin Bars
Makes 3 dozen
Ingredients

2 tbs. plus 1 1/2 tsp. cornstarch
1 1/2 cups sour cream
3 beaten eggs
2 cups raisins
1 tsp. baking soda
1/2 tsp. salt
1 cup cold unsalted butter, cubed
Directions
In a sauce pan over medium heat, add the granulated sugar, cornstarch,
cinnamon and sour cream. Stir until smooth and combined. Cook until the
filling is thick and bubbly. Reduce the heat to low. Stir constantly and cook
for 2 minutes. Remove the pan from the heat.
In a small bowl, add the eggs. Add 1 tablespoon hot filling to the eggs.
Whisk until combined. Repeat the step one more time. Add the eggs to the
sauce pan and place the pan back on the stove. Stir constantly and cook
until the filling begins to boil around the edges. Keep stirring and cook for 2
minutes. Remove the pan from the heat. Add the raisins and stir until
combined. Let the filling cool to room temperature.
In a mixing bowl, add the all purpose flour, oats, brown sugar, baking soda
and salt. Whisk until combined. Add the butter to the dry ingredients. Using
crumbs. Stir until combined.
spray. Press 3 1/2 cups crumbs in the bottom of the pan to form a crust.
Spread the raisin filling over the crust. Sprinkle the remaining crumbs over
the filling.
Oatmeal Carmelitas
Makes 3 dozen
Ingredients

2 cups quick cooking oats
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups softened unsalted butter
Directions
spray. In a mixing bowl, add 2 cups all purpose flour, oats, brown sugar,
baking soda, salt and butter. Using a mixer on medium speed, beat until
combined and crumbly. Press half the mixture in the bottom of the baking
pan to form a crust.
Bake for 10 minutes. Remove the pan from the oven. In a small bowl, add
the caramel ice cream topping and 3 tablespoons all purpose flour. Stir until
combined. Sprinkle the chocolate chips and pecans over the hot crust.
Drizzle the caramel topping over the crust. Sprinkle the remaining crumb
mixture over the top.
Bake for 20 minutes or until the bars are golden brown. Remove the bars
from the oven and cool at room temperature for 1 hour. Refrigerate the bars
for 4 hours before serving.
Smores Cereal Bars
Makes 2 dozen
Ingredients
3 cups Cocoa Puffs cereal

3 cups Golden Grahams cereal
1 cup salted peanuts
10 oz. bag miniature marshmallows
2 tbs. whole milk
Directions
Spray a 9 x 13 baking pan with non stick cooking spray. In a mixing bowl,
add the Cocoa Puffs, Golden Grahams and peanuts. Toss until combined.
In a large sauce pan over low heat, add the peanut butter, marshmallows and
milk. Stir constantly and cook until the marshmallows melt and the mixture
is smooth. Remove the pan from the heat and pour over the cereal and
peanuts. Toss until well combined. Press the cereal into the baking pan.
Cool for 1 hour at room temperature. Cut into bars and serve.
Popcorn Cereal Bars
Makes 1 1/2 dozen
Ingredients
2 cups popped popcorn

2 cups Life cereal
1 cup miniature pretzels
1 cup M & M's candies
10 oz. pkg. miniature marshmallows
Directions
add the popcorn, Life cereal, pretzels and 1/2 cup M & M's. Stir until
combined.
In a microwavable safe bowl, add the marshmallows and butter. Stir every
30 seconds. Microwave for 1-2 minutes or until the marshmallows and
butter melt. Remove from the microwave and stir until smooth and
combined. Pour over the cereal and popcorn. Stir until the cereal, popcorn
and pretzels are coated in the marshmallows. Spread in the baking pan.
Sprinkle 1/2 cup M & M's over the top. Lightly press the M & M's into the
cereal. Cool completely before cutting.
Snack Mix Bars
Makes 3 dozen
Ingredients
3 cups Corn Chex cereal

2 cups miniature pretzel twist
1 cup peanuts
1/2 cup raisins
10 oz. pkg, miniature marshmallows
Directions
Spray a 9 x 13 baking pan with non stick cooking spray. In a large mixing
bowl, add the Corn Chex cereal, pretzels, peanuts and raisins. In a sauce
pan over medium heat, add the butter, peanut butter and marshmallows. Stir
constantly and cook until the marshmallows and butter melt and all the
ingredients are well combined. Remove the pan from the heat.
Add the marshmallows to the cereal in the bowl. Stir until combined.
Spread the bars in the baking pan. Cool for 1 hour before cutting.
Peanut Butter Chocolate Oatmeal
Cereal Bars
Makes 4 dozen
Ingredients
2 cups dry quick oats

1 egg
1 cup light corn syrup
1 cup creamy peanut butter
4 cups Rice Krispies
10 oz. pkg. peanut butter chips
1 cup dry roasted peanuts
Directions
Preheat the oven to 350°. In a mixing bowl, add the oats, brown sugar, all
purpose flour, butter and egg. Stir until combined. Press in the bottom of a
15 x 10 x 1 jelly roll pan to form a crust. Bake for 12 minutes. Remove
from the oven and cool completely before topping.
In a microwavable bowl, add the corn syrup, granulated sugar and peanut
butter. Stir every 30 seconds. Microwave for 2 minutes or until warm and
combined. Remove the bowl from the microwave and add the Rice
Krispies. Stir until combined and press over the crust in the pan.
Add the chocolate chips and peanut butter chips to a microwavable bowl.
Stir every 30 seconds and microwave for 2 minutes or until the chips melt.
Remove from the microwave and stir until smooth and combined. Spread
over the top of the cereal filling. Sprinkle the peanuts over the top. Cool for
45 minutes before cutting.
Peanut Cream Bars
Makes 3 dozen
Ingredients

3 eggs
1 cup peanut butter chips
1 oz. sweet baking chocolate
Directions
Preheat the oven to 350°. In a mixing bowl, add 2 cups all purpose flour,
2/3 cup brown sugar, butter, peanut butter and 1 egg. Using a mixer on low
speed, mix until combined and you have moist crumbs. Press the crumbs in
the bottom of an ungreased 9 x 13 baking pan to form a crust.
Bake for 15 minutes or until the crust is light golden brown. Remove from
the oven. In a mixing bowl, add the cream cheese, 1/3 cup brown sugar and
vanilla extract. Using a mixer on medium speed, beat until light and fluffy.
Add 2 eggs and 2 tablespoons all purpose flour. Mix until combined and
spread over the crust. Sprinkle the peanut butter chips over the top.
Bake for 15-20 minutes or until the bars are firm to the touch. Remove from
the oven and cool completely. In a microwavable bowl, add the baking
chocolate. Microwave for 30 seconds or until the chocolate melts. Remove
from the microwave and drizzle over the bars. Cool for 15 minutes before
cutting.
Caramel Nut Candy Bars
Makes 1 1/2 dozen
Ingredients
30 caramels, unwrapped
3 tbs. whole milk
2 1/2 cups dry roasted peanuts
Directions
Spray an 8” square baking pan with non stick cooking spray. In the top of a
double boiler, add the caramels and milk. Stir until the caramels melt and
remove the pan from the heat. Add the butter to the caramel and stir until
the butter melts and is well combined.
Add the powdered sugar to the pan. Stir until well combined. Add the
peanuts to the pan and stir until combined. Press the batter into the baking
pan. Refrigerate for 2 hours. Remove from the refrigerator and cut into bars.
Store the bars covered in the refrigerator.
Chocolate Krispie Treats
Ingredients

1/4 cup butter flavored shortening
5 cups Rice Krispies cereal
10 oz. pkg. Milk Duds candy
1 tbs. water
Directions
Grease a 9 x 13 baking pan with the butter. In a large microwavable bowl,

add the chocolate chips and shortening. Microwave for 1 minute. Stir the
chocolate chips. Microwave for 1 minute or until the chocolate chips melt.
Remove the bowl from the microwave and stir until the chocolate chips are
smooth and well combined. Add the Rice Krispies cereal and stir until
combined.
In a separate microwavable bowl, add the Milk Duds and water. Microwave
for 1 minute or until the candy melts. Remove the bowl from the
microwave and stir until smooth. Add the candy to the Rice Krispies. Stir
until well combined. Spread the Rice Krispies in the baking pan.
Refrigerate for 30 minutes. Remove the pan from the refrigerator and cut
into squares.
Peanut Butter Cocoa Krispie Bars
Makes 3 dozen
Ingredients

6 cups Cocoa Krispies
1 cup peanut butter baking chips
Directions
Spray a 9 x 13 baking pan with non stick cooking spray. In a sauce pan over
low heat, add the butter and marshmallows. Stir constantly and cook until
the butter and marshmallows melt. Remove the pan from the heat.
Add the Cocoa Krispies, peanut butter chips and peanuts to the pan. Stir
until well combined and spread in the baking pan. Cool for 2 hours before
cutting.
Milky Way Rice Krispie Bars
Makes 2 dozen
Ingredients
4 Milky Way candy bars, 2 oz. each

Directions
Chop the candy bars into pieces and add to a sauce pan over low heat. Add
1/2 cup butter to the pan. Stir constantly and cook until the candy bars and
butter melt. Remove the pan from the heat and stir in the Rice Krispies.
Spray a 11 x 7 baking pan with non stick cooking spray. Pat the batter in the
pan. In a microwavable bowl, add 1/4 cup butter and the chocolate chips.
Stir every 30 seconds. Microwave for 1 minute or until the butter and
chocolate chips melt. Remove from the microwave and stir until smooth
and combined. Spread over the bars. Refrigerate until firm and serve.
Peanut Butter Chocolate Rice
Krispie Bars
Ingredients

2 cups semisweet chocolate chips, melted
Directions
In a large sauce pan over medium heat, add the granulated sugar, corn syrup
and peanut butter. Stir constantly and cook until the sugar melts. Remove
the pan from the heat and stir in the Rice Krispies.
Spray a 9 x 13 baking pan with non stick cooking spray. Spread the Rice
Krispies in the pan. Spread the melted chocolate over the top of the bars.
Refrigerate for 15 minutes or until the chocolate is set. Remove the pan
from the refrigerator and cut into bars.
Jello Rice Krispie Bars
I like to use strawberry jello for the holidays, orange jello for Halloween or
lemon jello for Easter. Use your favorite flavor and color to suit your needs.
Makes 3 dozen
Ingredients
4 serving size pkg. jello

4 cups Rice Krispies
Directions
Spray a 9” square baking pan with non stick cooking spray. In a large sauce
pan over medium heat, add the jello, corn syrup and butter. Stir constantly
and bring to a boil. Remove the pan from the heat and stir in the Rice
Krispies. Stir until well combined and press in the baking pan. Cool for 1
hour before cutting.
Cereal No Bake Dessert Bars
Makes 5 dozen
Ingredients

2 cups creamy peanut butter
3 cups cornflakes
1 1 /4 cups unsalted butter, cubed
2 boxes instant vanilla pudding mix, 4 serving size
1/4 cup whole milk
Directions
Line a 15 x 10 x 1 baking pan with aluminum foil. Make the foil large
enough to extend about 2” over the pan. In a large sauce pan over medium
heat, add the granulated sugar and corn syrup. Stir constantly and cook until
the syrup begins to boil around the edges. Remove the pan from the heat.
Add the peanut butter to the pan. Stir until combined. Add the Rice Krispies
and cornflakes to the pan. Stir until the cereals are combined and coated in
the syrup. Press the cereal in the baking pan.
In a sauce pan over low heat, add 3/4 cup butter. When the butter melts, add
the powdered sugar, dry vanilla pudding mix and whole milk. Stir until
combined and remove the pan from the heat. Spread over the cereal in the
pan.
In a sauce pan over low heat, add the chocolate chips and 1/2 cup butter.
Stir constantly and cook until the butter and chocolate chips melt. Remove
the pan from the heat and spread over the top of the bars. Refrigerate for 1
hour.
When ready to serve, remove from the refrigerator. Remove the bars from
the pan using the aluminum foil. Cut into bars and serve.
Chocolate Malt Rice Krispie Bars
Ingredients
4 cups malted milk balls

10 oz. pkg. marshmallows
5 cups Rice Krispie cereal
1 cup malted milk powder
Directions
Chop 1 cup malted milk balls and set aside. In a sauce pan over medium
heat, add the marshmallows and butter. Stir constantly and cook until the
marshmallows melt. Remove the pan from the heat and stir in the Rice
Krispies, 1 cup chopped malted milk balls and 3/4 cup malted milk powder.
Stir until well combined. Spray a 9 x 13 baking pan with non stick cooking
spray. Press the Rice Krispies into the baking pan.
In a microwavable bowl, add 1/4 cup malted milk powder and the chocolate
chips. Stir every 30 seconds and cook for 1 1/2 minutes or until the
chocolate chips melt. Remove the bowl from the microwave and spread
over the top of the Rice Krispies. Sprinkle 3 cups malted milk balls over the
top of the chocolate. Lightly press the malted milk balls into the chocolate.
Refrigerate until firm. Cut into bars and serve.
Cherry Almond Rice Krispie
Squares
Ingredients
10 oz. pkg. marshmallows

3 cups salted roasted almonds
1 1/2 cups dried cherries
Directions
In a sauce pan over medium heat, add the marshmallows and butter. Stir
constantly and cook until the marshmallows melt. Remove the pan from the
heat and stir in the almond extract, Rice Krispies, 1 cup almonds and 1 cup
cherries. Stir until well combined. Spray a 9 x 13 baking pan with non stick
cooking spray. Press the Rice Krispies into the baking pan.
Sprinkle 2 cups almonds and 1/2 cup dried cherries over the top of the Rice
Krispies. Lightly press the almonds and cherries into the Rice Krispies.
Cool completely and serve.
Peanut Butter Cheerios Treats
Ingredients

5 cups Cheerios
1 cup plain M & M candies
Directions
Spray a 9 x 13 baking pan with non stick cooking spray. In a large

microwavable bowl, add the butter and marshmallows. Microwave for 2
minutes or until the marshmallows puff up and begin to melt. Remove the
bowl from the microwave. Add the peanut butter and stir until combined
and the marshmallows are melted.
Add the Cheerios and M & M's to the bowl. Stir until well combined and
the Cheerios are coated in the marshmallows. Spread the mixture into the
baking pan. Cool for 10 minutes before cutting.
Apple Jacks Bars
Makes 2 1/2 dozen
Ingredients

4 tbs. unsalted butter, cubed
6 cups Apple Jacks cereal
1 cup chopped dried apples
24 vanilla caramels, unwrapped
1 tbs. whole milk
Directions
Line a 9 x 13 baking pan with non stick cooking spray. Make the foil large
enough to extend about 2” over the sides of the pan. Lightly spray the foil
with aluminum foil.
In a large microwavable bowl, add the marshmallows and 3 tablespoons

butter. Stir every 30 seconds and cook for 1-2 minutes or until the
marshmallows and butter melt. Remove from the microwave. Add the
Apple Jacks cereal and dried apples to the bowl. Stir until combined and
press the cereal into the baking pan.
In a microwavable bowl, add the vanilla caramels, 1 tablespoon butter and 1

tablespoon milk. Stir every 30 seconds and cook for 1-2 minutes or until the
marshmallows and butter melt. Remove from the microwave. Spread over
the bars. Sprinkle the peanuts over the top. Let the bars sit for 1 hour before
cutting.
Gumdrop Cereal Bars
Ingredients
5 cups Corn Pops cereal

1 cup small gumdrops
Directions
Add the Corn Pops and gumdrops to a large mixing bowl. In a

microwavable bowl, add the marshmallows and butter. Microwave for 2
minutes or until the marshmallows melt. Stir every 30 seconds. Remove the
bowl from the microwave and stir in the vanilla extract. Pour the
marshmallows over the cereal and gumdrops. Stir until combined.
Spray a 9" square baking pan with non stick cooking spray. Press the cereal
into the baking pan. Cool completely before cutting.
Peanut Butter Popcorn Bars
Ingredients
10 cups popped popcorn

Directions
Spray a 9 x 13 baking pan with non stick cooking spray. Add the popcorn to
a large mixing bowl. In a sauce pan over medium heat, add the granulated
sugar and corn syrup. Stir constantly and bring the sugar to a boil. Boil for 1
minute and remove the pan from the heat.
Add the peanut butter and vanilla extract to the pan. Stir until smooth and
combined. Pour over the popcorn. Toss until the popcorn is coated in the
glaze. Press the popcorn into the baking pan. Cool for 10 minutes before
cutting.
PB & J Sugar Cookie Bars
Ingredients

2/3 cup strawberry jam
3/4 cup granola cereal w/o raisins
3/4 cup peanut butter chips
Directions
Preheat the oven to 375°. Line an 8" square baking pan with aluminum foil.
Spray the aluminum foil with non stick cooking spray. Remove the sugar
cookie dough from the wrapper. Pat 2/3 of the cookie dough into the bottom
of the baking pan. Spread the strawberry jam over the cookie dough.
In a mixing bowl, add the granola, peanut butter chips and remaining sugar
cookie dough. Stir until combined. The mixture will be crumbly. Sprinkle
the mixture over the jam. Bake for 25 minutes or until golden brown.
Remove the pan from the oven and cool completely before cutting.
PB & J Bars
Makes 2 dozen
Ingredients

1/2 tsp. salt
1 egg
10 oz. jar strawberry preserves
1 cup old fashioned oats
Directions
Make the foil large enough to extend about 2” over the sides of the pan. In a
mixing bowl, add 1/4 cup butter, vegetable shortening and peanut butter.
Using a mixer on medium speed, beat until smooth and combined.
Add 1 cup brown sugar, baking powder, salt, 1/2 teaspoon cinnamon and
nutmeg to the bowl. Mix until combined. Add the egg and vanilla extract
and mix until combined. Add the all purpose flour to the bowl. Mix until
well combined. The dough will be stiff and you may have to combine the
rest of the flour with a wooden spoon.
Press 2 cups of the dough in the bottom of the baking pan to form a crust.
Bake for 10 minutes. Spread the preserves over the hot crust. Add the oats,
1/4 cup brown sugar, 1/4 teaspoon cinnamon and 2 tablespoons butter to the
remaining dough in the bowl. Stir until combined and you have coarse
crumbs. Sprinkle the crumbs over the top of the preserves.
Bake for 15-18 minutes or until the bars are lightly browned. Remove from
the oven and cool completely. Remove the bars from the pan using the
aluminum foil. Cut into bars and serve. Store covered in the refrigerator up
to 3 days or freeze up to 3 months.
Glazed Peanut Butter Bars
Makes 4 dozen
Ingredients

1 1/4 cups creamy peanut butter
2 tsp. water
2 eggs
1 1/2 cups quick oats
1/2 tsp. salt
1/2 cup butterscotch chips
Directions
cooking spray. In a large mixing bowl, add the butter, 3/4 cup peanut butter,
granulated sugar, brown sugar and water. Using a mixer on medium speed,
beat for 3 minutes. Add the eggs and vanilla extract to the bowl. Beat for 3
minutes or until smooth and combined.
In a separate mixing bowl, add the all purpose flour, oats, baking soda and
salt. Whisk until combined. Reduce the mixer speed to low. Slowly add the
dry ingredients to the bowl. Mix only until combined. Spread the batter in
the baking pan. Bake for 18-20 minutes or until the bars are lightly
browned. Remove from the oven.
In a microwavable bowl, add the milk chocolate chips, butterscotch chips
and ½ cup peanut butter. Stir every 30 seconds. Microwave for 1-2 minutes
or until the chips melt. Remove from the microwave and stir until smooth
and combined. Spread over the warm bars. Cool completely before cutting.
Chocolate Ribbon Bars
Makes 2 dozen
Ingredients
2 cups butterscotch chips

2 tbs. water
Directions
In a large microwavable bowl, add the butterscotch chips and peanut butter.
Stir every 30 seconds. Microwave for 2 minutes or until the butterscotch
chips melt. Remove the bowl from the microwave. Add the Rice Krispies
cereal to the bowl. Stir until well combined.
Spray a 9 x 13 baking pan with non stick cooking spray. Press half the Rice
Krispies in the bottom of the pan. In a microwavable bowl, add the
chocolate chips and butter. Stir every 30 seconds. Microwave for 2 minutes
or until the chocolate chips and butter melt. Remove the bowl from the
microwave and stir in the water. Add the powdered sugar to the bowl. Stir
until combined. Spread the mixture over the Rice Krispies in the pan.
Press the remaining butterscotch Rice Krispies over the chocolate filling.
Refrigerate for 1 hour before cutting.
Caramel Rice Krispie Bars
Makes 4 dozen
Ingredients

1 cup melted butterscotch chips
Directions
Spray a 9 x 13 baking pan with non stick cooking spray. In a large dutch
oven over medium heat, add the brown sugar and corn syrup. Stir
constantly and bring to a boil. Remove the pan from the heat once the syrup
is at a full boil.
Add the peanut butter to the pan. Stir until smooth and combined. Add the
Rice Krispies to the pan. Stir until well combined and spread in the baking
pan. Spread the melted butterscotch chips over the top of the bars. Cool for
1 hour before cutting.
Chocolate Banana Cereal Bars
Makes 1 dozen
Ingredients

10 oz. bag marshmallows
2 tbs. unsweetened baking cocoa
6 cups Cocoa Puffs cereal
1 cup crushed dried banana chips
Directions
Place the walnuts and coconut on an ungreased baking sheet. Preheat the
oven to 350°. Bake for 5 minutes or until the walnuts are toasted and the
coconut golden brown. Remove the baking sheet from the oven and cool
completely.
Spray a 9 x 13 baking pan with non stick cooking spray. In a dutch oven
over medium heat, add the butter, marshmallows and baking cocoa. Stir
constantly and cook until the marshmallows melt and the mixture is well
combined. Remove the pan from the heat.
Add the Cocoa Puffs, banana chips, walnuts and coconut to the pan. Stir
until well combined. Press into the baking pan. Cool for 1 hour. Cut into
bars and serve.
Crispy Fudge Nut Bars
Makes 2 dozen
Ingredients

1/2 cup raisins
1 cup chopped dry roasted peanuts
Directions
In a dutch oven over medium low heat, add the butter. When the butter
melts, add the peanut butter. Stir until well combined. Add the chocolate
chips, marshmallows and vanilla extract. Stir constantly and cook until the
marshmallows and chocolate chips melt. Remove the pan from the heat.
Add the coconut, raisins, peanuts and Rice Krispies to the pan. Stir until
well combined. Spray a 9 x 13 baking pan with non stick cooking spray.
Press the cereal in the pan. Cool until the bars are firm before cutting.
Crispy Caramel Treats
Makes 2 1/2 dozen
Ingredients
1/2 cup plus 10 tbs. unsalted butter

14 oz. pkg. caramels, unwrapped
Directions
In a large sauce pan over medium heat, add 1/4 cup butter and 4 cups
marshmallows. Stir constantly and cook until the marshmallows melt.
Remove the pan from the heat and stir until smooth and combined. Add 4
cups Rice Krispies and stir until combined. Spray a 9 x 13 baking pan with
non stick cooking spray. Press the Rice Krispies into the pan.
In a sauce pan over medium low heat, add the caramels and 10 tablespoons
butter. Stir constantly and cook until the caramels melt. Remove the pan
from the heat and stir in the sweetened condensed milk. Stir until smooth
and combined. Cool for 10 minutes. Spread the caramel over the cereal in
the pan. Refrigerate for 30 minutes.
In a large sauce pan over medium heat, add 1/4 cup butter and 4 cups
marshmallows. Stir constantly and cook until the marshmallows melt.
Remove the pan from the heat and stir until smooth and combined. Add 4
cups Rice Krispies and stir until combined. Press over the caramel layer.
Refrigerate for 30 minutes. Cut into bars and serve.
Honey Nut Caramel Candy Bars
Makes 3 dozen
Ingredients

10 oz. bag large marshmallows
3 cups Honey Nut Cheerios cereal
3 cups Corn Chex cereal
1 cup raisins
36 Rolo candies, unwrapped
Directions
Spray a 9 x 13 baking pan with non stick cooking spray. In a large sauce
pan over medium low heat, add the butter and marshmallows. Stir
constantly and cook until the marshmallows melt. Remove the pan from the
heat.
Add the Honey Nut Cheerios, Corn Chex and raisins to the pan. Stir until
well combined. Press the mixture into the baking pan. With the handle of a
wooden spoon, make 36 holes in the bars. Place a Rolo candy in each hole.
Cool for 1 hour before serving.
Oat Cereal Bars
Makes 3 dozen
Ingredients
9 cups Quaker Oat Life cereal

2 cups creamy peanut butter
1/2 cup finely chopped peanuts
Directions
add the Life cereal and chocolate chips. In a sauce pan over low heat, add
the butter and corn syrup. Stir constantly and cook until the butter melts.
Add the peanut butter and stir until smooth and combined. Remove the pan
from the heat.
Pour the butter mixture over the cereal. Stir until the cereal is coated in the
mixture. Spread the cereal into the baking pan. Sprinkle the peanuts over
the top of the cereal. Using your hands, press the peanuts into the cereal.
Cool completely before cutting into bars.
Grape Nuts Peanut Butter Bars
Makes 2 1/2 dozen
Ingredients

4 cups Grape Nuts cereal
Directions
In a sauce pan over medium heat, add the corn syrup, granulated sugar and
peanut butter. Stir constantly and cook until the mixture comes to a boil.
Remove the pan from the heat and stir in the Grape Nuts cereal. Stir until
well combined.
Line a 9 x 13 baking pan with aluminum foil. Spray the aluminum foil with
non stick cooking spray. Press the cereal into the baking pan. Cool for 2
hours. Cut into bars and serve.
Trail Mix Bars
Makes 1 dozen
Ingredients

6 cups Quaker Cinnamon Life cereal
1 cup dried apricots, chopped
1 cup raisins
1 cup almonds
1 cup miniature M & M baking bits
Directions
In a dutch oven over medium heat, add the butter. When the butter melts,
add the marshmallows. Stir constantly and cook until the marshmallows
melt. Add the Life cereal, apricots, raisins, almonds and M & M baking
bits. Stir until well combined. Remove the pan from the heat.
Spray a 9 x 13 baking pan with non stick cooking spray. Spread the cereal
into the baking pan. Cool completely before cutting.
Makes 3 dozen
Ingredients

2 eggs
1/4 cup crunchy peanut butter
1/4 tsp. salt
Directions
spray. In a mixing bowl, add the all purpose flour, 1/3 cup granulated sugar
and butter. Using a pastry blender, cut the butter into the dry ingredients
until you have coarse crumbs. Stir until combined and press the crumbs in
the bottom of the baking pan to form a crust. Bake for 15 minutes or until
the crust is lightly browned. Remove the crust from the oven and set aside
while you prepare the filling.
In a mixing bowl, add the eggs, corn syrup, 1/2 cup granulated sugar,
peanut butter and salt. Whisk until combined. Add the coconut and
chocolate chips to the bowl. Whisk until combined. Pour the filling over the
crust.
Bake for 15 minutes or until the bars are set and golden brown. Remove the
bars from the oven and cool completely before cutting.
Peanut Butter Bars With White
Chocolate Frosting
Makes 2 dozen
Ingredients

2 eggs
1 cup dry quick cooking oats
1 cup self rising flour
2 cups white chocolate chips
1 cup miniature marshmallows
1/2 cup chopped dry roasted peanuts
Directions
In a mixing bowl, add the peanut butter and butter. Using a mixer on
medium speed, beat until smooth and combined. Add the brown sugar and
beat for 2 minutes. Add the eggs and vanilla extract to the bowl. Mix until
smooth and combined.
Add the oats and self rising flour to the bowl. Mix until combined. Add 3/4
cup white chocolate chips and the marshmallows to the bowl. Mix until
combined. Preheat the oven to 350°. Spray a 9 x 13 baking pan with non
stick cooking spray. Spread the batter in the pan. The batter will be thin in
the pan.
Bake for 20 minutes or until the edges of the bars begin to pull away from
the pan. Remove the pan from the oven. Sprinkle 1 1/4 cups white
chocolate chips over the bars. Let the white chocolate chips set for 5
minutes or until they begin to soften. Spread the white chocolate over the
bars. Sprinkle the peanuts over the top. Cool completely before cutting.
Peanut Butter Snack Bars
Makes 2 dozen
Ingredients

2 eggs
1 tsp. baking soda
1/2 tsp. salt
2 cups quick oats
4 tbs. whole milk
Directions
spray. In a large mixing bowl, add the butter, granulated sugar and brown
sugar. Using a mixer on medium speed, beat for 4 minutes. Add the eggs
and 2/3 cup peanut butter. Mix until smooth and combined.
Add the baking soda, salt, vanilla extract, all purpose flour and oats to the
bowl. Mix until well combined. Press into the prepared pan. Bake for 30
minutes. Remove the pan from the oven and sprinkle the chocolate chips
over the hot bars. When the chocolate melts, spread the chocolate over the
bars.
In a small bowl, add the powdered sugar, 1/4 cup peanut butter and 2
tablespoons milk. Whisk until combined. Add the remaining milk if needed
to make a spreadable frosting. Spread over the bars. Cool completely before
serving.
Makes 2 dozen
Ingredients

2 beaten eggs
Directions
spray. In a sauce pan over medium heat, add the butter and peanut butter.
Stir constantly and cook until the butter melts. Remove the pan from the
heat.
Add the granulated sugar and all purpose flour to the pan. Stir until well
combined and smooth. Add the eggs and vanilla extract. Stir until well
combined. Spread the batter into the baking pan.
Bake for 25 minutes or until the bars are lightly browned around the edges
and the bars begin to pull away from the sides of the pan. Remove the pan
Coconut Granola Bars
Makes 3 dozen
Ingredients

1/2 cup sunflower kernels
1/3 cup wheat germ
2 tsp. sesame seeds
Directions
Spray two 9 x 13 baking pans with non stick cooking spray. Preheat the
oven to 350°. In a mixing bowl, add the brown sugar, peanut butter, corn
syrup, butter and vanilla extract. Whisk until combined.
In a separate bowl, add the oats, chocolate chips, coconut, sunflower

kernels, wheat germ and sesame seeds. Whisk until combined and add to
the wet ingredients. Mix until combined.
Press the bars into the baking pans. Bake for 25 minutes or until the bars are
golden brown. Remove the pans from the oven and cool completely before
cutting.
Crescent Coconut Walnut Bars
Makes 3 dozen
Ingredients
8 ct. can refrigerated crescent roll dough

1 1/4 cups chopped walnuts
10 oz. jar apricot preserves
Directions
Preheat the oven to 375°. Remove the crescent dough from the can.
Separate the dough into 2 long rectangles. Press the rectangles in the bottom
of a 9 x 13 baking pan to form a crust. Press any perforations closed with
your fingers.
In a mixing bowl, add 1 cup walnuts, granulated sugar, cinnamon and

nutmeg. Stir until combined and sprinkle over the crust. Drop the apricot
preserves, by teaspoonfuls, over the crust.
In a mixing bowl, add the coconut, 1/4 cup walnuts, all purpose flour,
brown sugar and butter. Using a fork, cut the butter into the dry ingredients
until you have coarse crumbs. Stir until combined and sprinkle over the top
of the bars.
Peanut Butter Crunch Bars
Ingredients
2 rolls refrigerated peanut butter cookie dough, 16 oz. size

3/4 cup toffee baking bits
2 cups butterscotch chips
Directions
spray. Remove the cookie dough from the wrapper. Place 1 1/2 rolls in a
mixing bowl. Refrigerate the remaining cookie dough for another use.
Add the toffee bits, peanut butter chips, 1/2 cup pecans and vanilla extract
to the bowl. Stir until all the ingredients are well combined. I find it easier
to mix using my hands. Press the dough in the bottom of the prepared pan.
Bake for 25 minutes or until golden brown. Remove the pan from the oven.
Cool completely before topping.
In a microwavable bowl, add the chocolate chips and butterscotch chips.

Microwave for 2 minutes or until the chips melt. Remove the bowl from the
microwave and add the peanut butter. Stir until combined. Spread the
melted chips over the cooled bars. Sprinkle 1 cup chopped pecans over the
top. Press the pecans into the melted chips. Refrigerate for 30 minutes
before cutting.
Peanut Butter Toffee Bars
Makes 2 dozen
Ingredients

16 oz. chopped dark chocolate
1 cup toffee baking pieces
Directions
Make the foil large enough to extend about 2” over the edges of the pan. In
a mixing bowl, add the oats, all purpose flour, brown sugar and baking
soda. Whisk until combined.
In a small sauce pan over low heat, add the butter and 1/3 cup peanut butter.
Stir until the butter melts and remove the pan from the heat. Pour over the
dry ingredients and mix until combined. Press the mixture in the bottom of
the pan to form a crust. Bake for 15 minutes or until golden brown. Remove
from the oven.
In a sauce pan over low heat, add the dark chocolate and 2/3 cup peanut
butter. Stir constantly and cook until the chocolate melts and the topping is
smooth and combined. Remove the pan from the heat and spread over the
warm crust. Sprinkle the toffee pieces over the top of the chocolate. Cool
completely before cutting. Store the bars in the refrigerator up to 3 days.
Chocolate Glazed Almond Bars
Makes 3 dozen
Ingredients

1/2 tsp. salt
12 oz. can almond cake & pastry filling
2 cups sliced almonds
4 oz. semisweet chocolate, melted
Directions
spray. In a mixing bowl, add the all purpose flour, brown sugar and salt. Stir
until combined. Add the butter to the bowl. Using a pastry blender, cut the
butter into the dry ingredients until you have coarse crumbs. Stir until
combined and press the crumbs in the bottom of the pan to form a crust.
Bake for 18-20 minutes or until the crust is lightly browned. Remove the
crust from the oven. In a mixing bowl, add the egg whites, granulated sugar
and almond filling. Stir until well combined. Add the almonds to the bowl.
Stir until combined and spread over the crust.
oven and cool completely before topping. When the bars are cool, drizzle
the melted chocolate over the top. Refrigerate for 30 minutes before cutting.
Almond Bars
Ingredients
4 eggs
1 cup unsalted butter, melted
2 1/2 tsp. almond extract
Directions
spray. Add the eggs and granulated sugar to a mixing bowl. Using a mixer
on medium speed, beat for 4 minutes or until the eggs are lemon colored.
Add the butter, all purpose flour and almond extract to the bowl. Mix only
until combined.
Spread the batter into the baking pan. Bake for 30 minutes or until a
toothpick inserted off center of the bars comes out clean. Remove the pan
from the oven and cool completely before cutting. Sprinkle the powdered
sugar over the top and serve.
Almond Coconut Bars
Makes 2 dozen
Ingredients

7 oz. can sweetened flaked coconut
24 whole almonds
Directions
Preheat the oven to 350°. In a small bowl, add the graham cracker crumbs
and butter. Stir until combined and press the crumbs in the bottom of a 9 x
13 baking pan to form a crust.
In a mixing bowl, add the sweetened condensed milk and coconut. Stir until
combined and spread over the crust. Bake for 18 minutes or until lightly
browned. Remove from the oven.
In a microwavable bowl, add the chocolate chips and peanut butter. Stir
every 30 seconds. Microwave for 1-2 minutes or until the chocolate chips
melt. Remove the bowl from the microwave and stir until combined. Spread
over the top of the warm bars. Place the almonds over the top of the bars
Salted Peanut Bars
Makes 3 dozen
Ingredients

1/2 tsp. salt
2 egg yolks
10 oz. pkg. peanut butter chips
2 cups salted peanuts
Directions
sugar, baking powder, salt, baking soda, 1/2 cup butter, 1 teaspoon vanilla
extract and egg yolks. Stir until combined and you have moist crumbs.
Press the crumbs in the bottom of a 9 x 13 baking pan to form a crust.
Bake for 12 minutes or until the crust is light golden brown. Remove from
the oven and sprinkle the marshmallows over the hot crust. Bake for 2
minutes or until the marshmallows begin to puff. Remove from the oven
and let cool while you make the topping.
In a sauce pan over medium heat, add the corn syrup, 1/4 cup butter, 2
teaspoons vanilla extract and peanut butter chips. Stir constantly and cook
until the butter and peanut butter chips melt. Remove from the heat and stir
in the Rice Krispies and peanuts. Spread over the marshmallows.
Refrigerate for 30 minutes or until the bars are firm.
Peanut Crunch Crescent Bars
Makes 3 dozen
Ingredients

2 tbs. whole milk
8 ct. can refrigerated crescent roll dough
Directions
Preheat the oven to 375°. In a mixing bowl, add the cream cheese,
powdered sugar, peanut butter, milk and vanilla extract. Using a mixer on
medium speed, beat until smooth and combined.
Remove the crescent dough from the can. Place the dough in the bottom
and ½” up the sides of a 9 x 13 baking pan to form a crust. Press any
perforations sealed with your fingers.
Spread the cream cheese filling over the crust. Sprinkle the chocolate chips
and peanuts over the top of the filling. Bake for 22 minutes or until the crust
is golden brown. Remove from the oven and cool completely. Refrigerate
for 2 hours before cutting. Store the bars in the refrigerator.
Peanut Blossom Bars
This favorite cookie is now a delicious bar.
Makes 40 bars
Ingredients

2 tbs. whole milk
1 egg
1 tsp. baking soda
1/2 tsp. salt
40 Hershey's Kisses, unwrapped
Directions
Preheat the oven to 350°. In a mixing bowl, add the granulated sugar, brown
sugar, butter and peanut butter. Using a mixer on medium speed, beat for 4
minutes. Add the milk, vanilla extract and egg. Beat for 2 minutes or until
well blended.
Add the all purpose flour, baking soda and salt to the bowl. Mix only until
combined. Press the dough in the bottom of a 9 x 13 baking pan. Bake for
18-22 minutes or until the edges of the bars are golden brown. Remove
from the oven.
As soon as removed from the oven, press 5 Hershey's Kiss along the short
edges of the bars. Add the remaining candies forming 5 rows of 8 Hershey's
Kisses. Cool completely before cutting.
Maple Nut Pie Bars
Makes 2 dozen
Ingredients

1/4 tsp. salt
1/2 cup unsalted butter, cut into pieces
2 beaten eggs
1/2 cup pure maple syrup
1/2 tsp. maple flavoring
Directions
Make the foil large enough to hang about 2” over the edges. Lightly spray
the foil with non stick cooking spray.
In a mixing bowl, add the all purpose flour, powdered sugar, salt and 1/2
cup butter. Using a pastry blender, cut the butter into the dry ingredients
until you have coarse crumbs. Stir until well combined. Press the crumbs in
the bottom of the baking pan to form a crust. Bake for 20 minutes or until
the crust is light brown. Remove from the oven.
In a mixing bowl, add the eggs, pecans, brown sugar, maple syrup, melted
butter and maple flavoring. Stir until combined and pour over the crust.
Bake for 20 minutes or until the filling is set. Remove from the oven and
cool completely before cutting. Remove the bars from the pan using the
aluminum foil. Cut into bars and serve. Store in the refrigerator up to 2
days.
You can substitute 1 teaspoon vanilla extract for the maple flavoring if
desired.
Macadamia Bars With Eggnog
Drizzle
Makes 3 dozen
Ingredients

1 cup chopped macadamia nuts
2 tablespoons refrigerated eggnog
Directions
Make the foil large enough to hang about 2” over the edges. Lightly spray
the foil with non stick cooking spray.
In a sauce pan over medium heat, add the granulated sugar and butter. Stir
constantly and cook until the sugar and butter melt. Remove the pan from
the heat. Cool for 5 minutes.
Add the eggs and 1 teaspoon vanilla extract to the pan. Whisk until
combined. Add the all purpose flour, baking powder, nutmeg and
macadamia nuts to the pan. Stir until combined and pour in the baking pan.
Bake for 25 minutes or until the bars begin to pull away from the sides of
the pan. Remove from the oven and cool completely before glazing. In a
small bowl, add the powdered sugar, 1/4 teaspoon vanilla extract and 1
tablespoon eggnog. Whisk until smooth and combined. Add the remaining
eggnog, in teaspoon increments, until a glaze consistency is formed. Drizzle
over the cooled bars. Cut into bars and serve.
Crescent Baklava Bars
Makes about 2 dozen
Ingredients
2 cans refrigerated crescent roll dough, 8 ct. size

3 cups finely chopped walnuts
1/2 cup honey
2 tsp. lemon juice
Directions
Preheat the oven to 350°. Remove the dough from one can crescent dough.
Separate the dough into 2 rectangles. Press the dough in the bottom and
1/2” up the sides of a 9 x 13 baking pan. Press any perforations closed with
your fingers. Bake for 5 minutes and remove from the oven.
In a mixing bowl, add the walnuts, 1/2 cup granulated sugar and cinnamon.
Stir until well combined and sprinkle over the dough in the pan. Remove
the crescent dough from the remaining can. Separate the dough into 2
rectangles. Press the dough over the walnut filling securing the dough to the
edges of the pan. Score the dough into bars.
In a sauce pan over medium heat, add 1/4 cup granulated sugar, honey,
butter and lemon juice. Stir constantly and cook until the glaze is combined
and boiling. Remove the pan from the heat and spread the glaze over the top
of the bars.
oven and cool for 1 hour. Refrigerate for 30 minutes before cutting. Cut
along the score lines and serve.
Salted Nut Bars
Makes 2 1/2 dozen
Ingredients

1/4 tsp. salt
2 cups salted mixed nuts
Directions
sugar, salt and 1/2 cup butter. Using a pastry blender, cut the butter into the
dry ingredients until you have small crumbs. Stir until combined and press
the crumbs in the bottom of a 9 x 13 baking pan to form a crust. Bake for 15
minutes.
Sprinkle the nuts over the crust. In a small sauce pan over low heat, add the
butterscotch chips, 2 tablespoons butter and corn syrup. Stir constantly and
cook only until the butterscotch chips melt. Remove the pan from the heat
and pour over the nuts. Bake for 5 minutes. Remove the pan from the oven
and cut into bars while still warm. Cool completely before serving.
Chocolate Hazelnut Coconut Bars
Ingredients

1 1/4 cups Nutella
1 egg white, at room temperature
3 cups shredded coconut
3 tbs. softened unsalted butter
1/2 cup toasted coconut
Directions
spray. Let the cookie dough sit at room temperature for 10 minutes. Add the
cookie dough to a mixing bowl. Add 3/4 cup Nutella to the cookie dough.
Stir until well combined. Spread the cookie dough in the bottom of the pan.
Bake for 12 minutes or until the cookie dough is light golden brown.
Remove the pan from the oven and cool for 30 minutes.
In a mixing bowl, add the cream cheese and egg white. Using a mixer on
medium speed, beat until smooth and creamy. Add the sweetened
condensed milk, 3 cups shredded coconut and vanilla extract. Mix until well
combined and spoon the batter over the cookie dough crust.
Bake for 35 minutes or until the filling is set and light golden brown.
Remove the pan from the oven and cool completely. In a microwavable
bowl, add 1/2 cup Nutella and the butter. Microwave for 20 seconds or until
the butter melts. Remove the bowl from the microwave and stir until
combined. Spread the mixture over the top of the bars. Sprinkle the toasted
coconut over the top and serve.
Sugar Cookie Turtle Bars
Ingredients

3 cups chopped pecans
1 cup graham cracker crumbs
Directions
Press the dough into the bottom of a 9 x 13 baking pan. Sprinkle 1 cup
chocolate chips and 1 1/2 cups pecans over the cookie dough. Lightly press
the chocolate chips and pecans into the cookie dough.
In a sauce pan over medium heat, add the butter. When the butter melts, stir
in the brown sugar and caramel ice cream topping. Stir constantly and cook
until the sauce thickens and bubbles. Remove the pan from the heat and
pour over the cookie dough. Sprinkle the graham cracker crumbs, 1 cup
chocolate chips and 1 1/2 cup pecans over the top.
Bake for 30 minutes or until the edges of the bars are a deep golden brown.
Remove the pan from the oven. Cool for 30 minutes. Run a knife around
the edge of the bars to loosen the bars. Cool for 4 hours. Cut into small bars
and serve.
Chocolate Chip Peanut Butter Bars
Ingredients

1 1/2 cups creamy peanut butter
Directions
Preheat the oven to 350°. In a mixing bowl, add the powdered sugar, peanut
butter and vanilla extract. Using a mixer on medium speed, beat until
smooth. The mixture will be thick.
Remove the cookie dough from the wrapper. Cut the dough in half
lengthwise. Press one half of the dough into a 9" square baking pan. Press
the peanut butter mixture over the dough. Cut the remaining cookie dough
into small pieces. Sprinkle the pieces over the peanut butter.
from the oven and cool for 30 minutes at room temperature. After the bars
are cool, refrigerate for 1 hour. Cut into bars and serve.
Honey Walnut Delights
Makes a 15 x 10 x 1 baking pan
Ingredients

1 cup finely chopped walnuts
1/4 cup plus 1 tsp. honey
1 tsp. lemon juice
2 tsp. water
Directions
Preheat the oven to 350°. Remove the dough from the wrapper. Cut the
cookie dough into 1/2" slices. Place the slices in a 15 x 10 x 1 baking pan.
Using your fingers, press the dough evenly in the bottom of the pan to form
a crust.
In a mixing bowl, add the walnuts, brown sugar, cinnamon, 1/4 cup honey
and lemon juice. Stir until combined. Drop the mixture, by 1/2
teaspoonfuls, over the cookies. The cookies will not be covered.
from the oven. Cool the bars for 20 minutes before glazing. In a small bowl,
add the powdered sugar, 1 teaspoon honey and water. Stir until combined
and drizzle the glaze over the bars. Cut into bars and serve.
Peanut Butter Caramel Bars
Ingredients
24 ct. pkg. ready to bake sugar cookies

1/2 cup finely chopped peanuts
Directions
spray. Remove the cookies from the package and place in the bottom of the
pan. Place the cookies as close together as possible in the pan to form a
crust. Bake for 25 minutes or until the cookies are a light golden brown.
Remove the pan from the oven.
In a sauce pan over medium heat, add the butter. When the butter melts, stir
in the sweetened condensed milk, brown sugar and granulated sugar. Stir
constantly and cook until the sugars melt. Stir in the graham cracker
crumbs. The mixture will be thick. Reduce the heat to low. Stir constantly
and cook for 5 minutes. Remove the pan from the heat and spread over the
cookie crust.
In a microwavable bowl, add the chocolate chips. Microwave for 2 minutes

or until the chocolate chips melt. Stir every 30 seconds. Remove the bowl
from the microwave and add the peanut butter. Stir until smooth and
combined. Spread over the top of the cookies. Refrigerate the cookies for 1
hour. Sprinkle the peanuts over the top and serve. Store the cookies covered
in the refrigerator.
Caramel Cashew Bars
Ingredients

1 1/2 cups caramel dip
1 1/2 cups chopped cashews
Directions
Preheat the oven to 375°. Remove the cookie dough from the wrapper. Cut
the dough into 4 pieces. Press the dough pieces in the bottom of a 9 x 13
baking pan to form a crust. Bake for 15 minutes or until the cookie dough is
light golden brown. Remove the pan from the oven. Cool for 15 minutes.
In a sauce pan over medium heat, add 1 cup chocolate chips and 1 cup
caramel dip. Stir constantly and cook until the chocolate chips melt and the
sauce is smooth. Remove the pan from the heat and stir in the Rice Krispies
and cashews. Spread over the chocolate chip cookie dough.
Add 1 cup chocolate chips and 1/2 cup caramel dip to a sauce pan over
medium heat. Stir until the chocolate chips melt and the sauce is smooth.
Remove the pan from the heat and spread over the top of the bars.
Refrigerate for 1 hour. Cut into small bars and serve.
Cashew Fudge Bars
Ingredients
1 3/4 cups cashew halves

1/2 cup old fashioned oats
Directions
Preheat the oven to 350°. Chop 1 cup cashews and add to a mixing bowl.
Remove the cookie dough from the wrapper and add to the bowl. Add the
oats to the bowl. Stir until well combined. Press the dough in the bottom of
a 9 x 13 baking pan. Bake for 12 minutes Remove the pan from the oven.
In a microwavable bowl, add the sweetened condensed milk and chocolate

chips. Microwave for 2 minutes or until the chips melt. Remove the bowl
from the microwave and stir until the chocolate is smooth and combined.
Stir in the vanilla extract. Pour the chocolate over the top of the cookie
crust. Sprinkle 3/4 cup cashews over the top. Bake for 20 minutes or until
the center is set and the edges are golden brown. Remove the pan from the
Cashew Crunch Bars
Makes 2 dozen
Ingredients

2 beaten eggs
1/2 cup toffee pieces
14 oz. pkg. vanilla caramels, unwrapped
2 tbs. whole milk
2 cup salted dry roasted cashews, chopped
Directions
Preheat the oven to 350°. Line 9 x 13 baking pan with aluminum foil. Make
the foil large enough to extend about 2” over the sides of the pan. Lightly
spray the foil with non stick cooking spray.
In a mixing bowl, add the butter, brown sugar, vanilla extract and baking
powder. Whisk until smooth and combined. Add the eggs to the bowl.
Whisk until combined. Add the all purpose flour to the bowl. Stir only until
the dough is moistened and combined. Add the toffee pieces to the bowl
and stir until combined.
Spread the dough in the prepared pan. Bake for 20 minutes or until the
center of the bars are set and light brown. Remove from the oven. In a
microwavable bowl, add the caramels and whole milk. Stir every 30
seconds. Microwave for 1-2 minutes or until the caramels melt. Remove
from the microwave and stir until combined. Spread over the top of the hot
bars. Sprinkle the cashews over the top. Cool completely before cutting.
Store the bars in the refrigerator up to 3 days.
No Bake Honey Peanut Bars
Makes 4 dozen
Ingredients
4 cups honey roasted peanuts

10 oz. bag miniature marshmallows
10 oz. bag peanut butter baking chips
Directions
Line a 9 x 13 baking pan with heavy duty aluminum foil. Make the
aluminum foil large enough to have handles on the side to remove the bars.
Spray the aluminum foil with non stick cooking spray. Sprinkle 2 cups
peanuts over the bottom of the pan.
In a sauce pan over medium heat, add the sweetened condensed milk,
marshmallows, peanut butter chips, butter and peanut butter. Stir constantly
and cook until smooth and combined. Remove the pan from the heat and
pour over the peanuts in the baking pan. Sprinkle 2 cups peanuts over the
top. Lightly press the peanuts into the filling.
Refrigerate the bars for 1 hour. Remove the pan from the refrigerator. Lift
the bars from the pan using the aluminum foil. Cut into bars and serve.
Store the bars in an airtight container.
Pecan Pie Bars
Makes 2 1/2 dozen
Ingredients

3 3/4 cups toasted pecans, chopped
3/4 tsp. salt
1 cup cold unsalted butter, cubed
3/4 cup cane syrup
1/2 cup dark brown sugar
6 tbs. heavy whipping cream
Directions
Make the aluminum foil large enough to extend 2" over the sides of the pan.
Spray the aluminum foil with non stick cooking spray.
In a food processor, add the all purpose flour, powdered sugar, 3/4 cup
pecans and 1/2 teaspoon salt. Pulse 8 times or until combined and the
pecans finely chopped. Add 1 cup cubed butter and pulse until combined
and you have small crumbs. Press the mixture into the bottom of the baking
pan to form a crust. Bake for 20 minutes or until the crust is lightly
browned. Remove the pan from the oven and cool completely before filling.
In a sauce pan over medium heat, add the cane syrup, brown sugar, heavy
whipping cream, 6 tablespoons butter and 1/4 teaspoon salt. Stir constantly
and bring the filling to a boil. Boil for 1 minute. Remove the pan from the
heat and stir in the vanilla extract and 3 cups pecans. Spread the filling over
the hot crust.
Bake for 15 minutes or until the center of the filling is bubbly. Remove the
pan from the oven and cool the bars at room temperature. Refrigerate the
bars for 1 hour. Remove the bars from the pan using the aluminum foil. Cut
into bars and serve.
Crescent Pecan Pie Bars
This is so easy to make but they are so good you will need to make two.
Makes 2 dozen bars
Ingredients
8 ct. can crescent rolls

1 beaten egg
Directions
spray. Remove the crescent dough from the can. Separate the dough into 2
rectangles. Press the dough in the bottom and 1/2” up the sides of the pan to
form a crust.
Bake for 5 minutes. In a mixing bowl, add the egg, pecans, granulated
sugar, corn syrup, butter and vanilla extract. Whisk until well combined and
pour over the crust. Bake for 18-20 minutes or until the bars are golden
brown. Remove from the oven and cool completely before cutting.
German Chocolate Pecan Pie Bars
Makes 2 dozen
Ingredients

3 beaten eggs
3 cups toasted pecans, chopped
Directions
with heavy duty aluminum foil. Make the foil large enough to leave a 2"
over hang on the pan. Spray the aluminum foil with non stick cooking
spray.
In a food processor, add the all purpose flour, powdered sugar, 3/4 cup cold
butter and cocoa. Pulse until the mixture resembles coarse crumbs. Press the
crumbs in the bottom and 3/4" up the sides of the baking pan to form a
crust. Bake for 15 minutes. Remove the pan from the oven and sprinkle the
chocolate chips over the crust. Cool the crust for 30 minutes.
In a mixing bowl, add the brown sugar, corn syrup, 1/4 cup melted butter
and eggs. Whisk until smooth and combined. Add the pecans and coconut
to the bowl. Whisk until combined. Pour the filling over the top of the crust.
Bake for 25 minutes or until the bars are golden brown and the filling set.
Remove the pan from the oven and cool completely at room temperature.
Refrigerate the bars for 1 hour. Remove the bars from the pan using the
aluminum foil to lift the bars out of the pan. Cut into bars and serve.
Chunky Chocolate Pecan Bars
Makes 6 dozen
Ingredients

3 eggs
3/4 cup dark corn syrup
1 3/4 cups semisweet chocolate chunks
Directions
Spray a 9 x 13 baking pan with non stick cooking spray. Preheat the oven to
350°. In a mixing bowl, add the all purpose flour and brown sugar. Stir until
combined. Add ½ cup cold butter to the bowl. Using a pastry blender, cut
the butter into the dry ingredients until you have coarse crumbs. Stir until
combined and press the crumbs in the bottom of the baking pan to form a
crust. Bake for 10 minutes or until the crust is golden brown. Remove the
crust from the oven.
In a mixing bowl, add the eggs, granulated sugar, corn syrup, melted butter
and vanilla extract. Whisk until smooth and combined. Add the chocolate
chunks and pecans. Whisk until combined and pour over the crust.
Bake for 20 minutes or until the bars are set in the center. Remove the pan
from the oven and cool completely before cutting. Store the bars in an
airtight container in the refrigerator.
Almond Pie Bars
Makes 6 dozen
Ingredients

4 beaten eggs
Directions
Do not substitute the butter for margarine in this recipe. It will not work.
spray. In a mixing bowl, add 2 cups all purpose flour, powdered sugar and 1
cup cold butter. Using a pastry blender, cut the butter into the dry
ingredients until you have coarse crumbs. Stir until combined and press the
crumbs in the bottom of the prepared pan. Bake for 12 minutes or until the
crust is lightly browned. Remove the crust from the oven and set aside
while you prepare the filling.
In a mixing bowl, add the granulated sugar, almonds and 2 tablespoons all
purpose flour. Whisk until combined. Add the eggs, 1/2 cup melted butter,
corn syrup and almond extract. Whisk until well combined and pour over
the crust.
Bake for 25 minutes or until the center of the bars are almost set. Remove
the bars from the oven and cool completely at room temperature. Cut into
small bars and serve. Store the bars in the refrigerator.
Hazelnut Fruit Bars
Makes 2 dozen
Ingredients
2 eggs
1 cup chopped hazelnuts
1 cup chopped dates
1 cup chopped candied pineapple
Directions
Preheat the oven to 350°. Spray a 9” square baking pan with non stick
cooking spray. In a mixing bowl, add the eggs and brown sugar. Using a
mixer on medium speed, beat until smooth and combined. Add the vanilla
extract, hazelnuts, dates and candied pineapple to the bowl. Mix until
combined.
Add the all purpose flour and baking powder to the bowl. Mix only until
combined. Spread the batter in the baking pan. Bake for 25 minutes or until
the edges are golden brown and the bars are set in the center. Do not over
bake. Remove from the oven and cool completely before cutting.
Rustic Nut Bars
Makes 3 dozen
Ingredients

3/4 tsp. salt
1 beaten egg
2/3 cup honey
2 tbs. heavy whipping cream
1 cup toasted hazelnuts, chopped
1 cup roasted salted almonds, chopped
1 cup salted cashews, toasted
1 cup pistachios, toasted
Directions
Line a 9 x 13 baking pan with heavy duty aluminum foil. Make the
aluminum foil large enough to extend about 2” over the sides of the pan.
Grease the aluminum foil with 1 tablespoon butter.
In a mixing bowl, add the all purpose flour, granulated sugar, baking
powder and 1/2 teaspoon salt. Stir until combined. Add 3/4 cup plus 1
tablespoon butter to the bowl. Using a pastry blender, cut the butter into the
dry ingredients until you have coarse crumbs. Add the egg and mix until the
dough is moistened and combined. Press the dough in the bottom of the pan
to form a crust.
Preheat the oven to 375°. Bake for 18 minutes or until the crust is golden
brown. Remove the pan from the oven and cool completely before filling.
In a sauce pan over medium heat, add the honey, brown sugar and 1/4
teaspoon salt. Stir constantly and bring to a boil. Boil for 2 minutes. Add 6
tablespoons butter and the heavy whipping cream to the pan. Stir constantly
and bring the filling back to a boil. Cook for 1 minute. Remove the pan
from the heat and stir in the hazelnuts, almonds, cashews and pistachios.
Spread the filling over the crust. Bake for 15 minutes or until the filling is
bubbly. Remove from the oven and cool completely before removing the
bars from the pan. Remove the bars from the pan using the aluminum foil.
Butter Pecan Chocolate Bars
Makes 48 bars
Ingredients

1 1/2 cups dry quick cooking oats
1 cup pecan halves
Directions
Preheat the oven to 350°. In a mixing bowl, add the all purpose flour, oats
and 1 cup brown sugar. Stir until combined. Add 1/2 cup softened butter to
the bowl. Using a fork, mix until combined and crumbly. Press the crumbs
in the bottom of a 9 x 13 baking pan to form a crust.
Sprinkle the pecans over the top of the crust. In a sauce pan over medium
heat, add 1/2 cup brown sugar and 2/3 cup butter. Stir constantly and bring
to a boil. Boil for 1 minute. Remove the pan from the heat and pour over
the crust.
Bake for 16-20 minutes or until the top is bubbly. Remove from the oven
and sprinkle the chocolate chips over the top. Let the chocolate chips sit for
2 minutes to soften. Using a knife, spread the melted chocolate chips over
the top. Cool completely before serving.
Easy Coconut Pecan Bars
Makes a 15 x 10 x 1 pan
Ingredients

Directions
Preheat the oven to 400°. In a mixing bowl, add the coconut, brown sugar,
all purpose flour and pecans. Stir until combined. Add the butter to the
bowl. Using a fork, cut the butter into the dry ingredients until you have
crumbles. Stir until combined.
Remove the crescent dough from the can. Press the dough in the bottom of
a 9 x 13 baking pan to form a crust. Press any perforations closed. Spread
the sweetened condensed milk over the crust leaving about 1/2" edge with
no milk. Sprinkle the coconut mixture over the milk. Gently press the
coconut mixture into the milk.
Sugar Almond Pastries
Makes a 15 x 10 x 1 pan
Ingredients
2 cans refrigerated crescent dough, 8 ct. size

2 cups slivered almonds
Directions
Preheat the oven to 375°. Remove the dough from the can and press the
dough in the bottom of a 15 x 10 x 1 baking pan to form a crust. Press any
perforations together. In a sauce pan over medium heat, add the butter.
When the butter melts, add the almonds and granulated sugar. Stir
constantly and cook for 8 minutes. The almonds will begin to brown when
ready. This mixture will easily burn so watch the almonds carefully and do
not let the topping burn. Remove the pan from the heat and spread over the
crust.
Bake for 12 minutes or until the crust is golden brown. Remove from the
oven and cool for 30 minutes. Cut the pastries into bars and serve.
Dessert Bars
These are bars that do not fit into the other categories. They are known for
being a delicious dessert and are made for parties, potlucks, barbecues and
more.
Streusel Coffee Cake Bars
This taste just like coffee cake but so much easier to make!
Makes 12 servings
Ingredients

2 eggs
1/2 tsp. salt
1/2 cup whole milk
1/4 cup cold unsalted butter, cut into small pieces
Directions
Preheat the oven to 350°. Add 1/2 cup softened butter and cream cheese to a
mixing bowl. Using a mixer on medium speed, beat for 3 minutes. With the
mixer running, slowly add 1 1/4 cups granulated sugar. Beat for 3 minutes.
Add the eggs to the bowl. Beat for 2 minutes.
In a separate mixing bowl, add 2 cups all purpose flour, baking powder,
baking soda and salt. Turn the mixer to low speed. With the mixer running,
slowly add the dry ingredients. Add the milk, vanilla extract and almond
extract to the bowl. Mix only until the batter is moistened and combined.
Spray a 9 x 13 baking pan with non stick cooking spray. Spread the batter in
the pan. In a small bowl, add 1/2 cup all purpose flour, 1/2 cup granulated
sugar, ¼ cup butter and pecans. Using a fork, cut the butter into the dry
ingredients. Stir until combined and sprinkle over the top of the batter.
comes out clean. Remove from the oven and cool for 25 minutes before
cutting.
Coconut Shortbread Bars
Makes 3 dozen
Ingredients

Directions
Make the aluminum foil large enough to extend over the sides of the pan.
Spray the aluminum foil with non stick cooking spray. In a mixing bowl,
add the butter, granulated sugar and vanilla extract. Using a mixer on
medium speed, beat for 2 minutes.
Turn the mixer to low and slowly add the all purpose flour. Add the coconut
and mix until blended. Press the dough evenly into the prepared pan. Pierce
the dough with a fork at 1" intervals. Make sure the fork goes all the way to
the bottom to pierce the dough.
Bake for 20 minutes or until the shortbread is lightly browned. Remove

from the oven and cool for 5 minutes. Run a knife around the pan to loosen
the shortbread from the pan. Using the aluminum foil, remove the
shortbread from the pan. Cut into bars. Cool completely before serving.
Macaroon Bars
Ingredients

Directions
spray. Spray the pan well or the bars will stick. Sprinkle 1 1/2 cups coconut
over the bottom of the baking pan. In a mixing bowl, add the sweetened
condensed milk and almond extract. Stir until combined. Pour half the milk
over the coconut.
Remove the crescent dough from the can. Place the dough over the coconut
in the baking pan. Sprinkle the remaining coconut over the dough. Pour the
remaining milk over the dough.
oven and cool completely before cutting. Store the bars in the refrigerator.
Sugar Cookie Bars
If you love sugar cookies but hate rolling them out, this is the recipe for
you.
Makes 4 dozen
Ingredients

1 tbs. whole milk
1 tsp. vanilla or almond extract
1 egg
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbs. colored sugar
Directions
Preheat the oven to 375°. In a mixing bowl, add the granulated sugar, butter,
vegetable oil, milk, vanilla or almond extract and the egg. Using a mixer on
medium speed, beat about 3 minutes or until light and fluffy. Add the all
purpose flour, baking powder and salt to the bowl. Mix only until
combined.
Spread the batter in an ungreased 15 x 10 x 1 baking pan. Sprinkle the

colored sugar over the top of the batter. Bake for 10-12 minutes or until the
bars are light golden brown. Remove from the oven and cool completely
before cutting.
You can cut out your favorite cookie shapes if desired after the bars are
cooled.
Simple Magic Layer Bars
This is my favorite bar cookie. These are like a drug to me. I reheat them
for a few seconds in the microwave. They are like a warm, gooey &
delicious chocolate chip cookie but without the work and cleanup.
Ingredients

Directions
Preheat the oven to 350°. Place the butter in a 9 x 13 baking pan. Place the
pan in the oven until the butter melts. When the butter melts, remove the
pan from the oven. Sprinkle the graham cracker crumbs over the butter. Stir
until combined. Press the graham cracker crumbs into the pan to form a
crust.
Spread the sweetened condensed milk over the top of the crumbs. Sprinkle
the chocolate and peanut butter chips over the milk. Bake for 30 minutes or
until the bars are golden brown. Remove the pan from the oven. Cool the
bars completely before cutting.
Peppermint Divinity Bars
Makes 2 1/2 dozen
Ingredients

1 tbs. baking powder
1 tsp. kosher salt
1 vanilla bean
1/4 cup water
1/4 tsp. peppermint extract
3/4 cup crushed hard peppermint candies
Directions
Preheat the oven to 375°. Add the all purpose flour, baking powder and
kosher salt to a mixing bowl. Whisk until combined. Split the vanilla bean
open and scrape the seeds into a separate mixing bowl. Discard the vanilla
bean or save for another use.
Add the butter and 1 cup granulated sugar to the mixing bowl with the
vanilla bean. Using a mixer on medium speed, beat until combined and
creamy. Add the dry ingredients to the bowl. Mix until well combined. Line
the bottom and sides of a 9 x 13 baking pan with parchment paper. Make
the parchment paper large enough to extend about 2” over the sides of the
pan. Press the dough in the bottom of the pan.
Bake for 20 minutes or until the edges of the bars are golden brown.
Remove from the oven. It is imperative the divinity and bars be warm.
While the bars are baking, make the divinity.
In a sauce pan over medium heat, add the corn syrup, water and 1 cup
granulated sugar. Stir until the sugar dissolves. Do not stir after the sugar
dissolves. Cook until the temperature reaches 270° on a candy thermometer.
This takes about 8 minutes on my stove.
While the sugar syrup is cooking, add the egg whites to a mixing bowl.
Using a mixer on medium speed, beat until foamy. When the sugar syrup
reaches 250° on the candy thermometer, beat the egg whites until soft peaks
form. Do not beat the egg whites to soft peaks before the temperature of the
candy is at 250°. This is crucial for the divinity setting up.
Remove the sugar syrup from the heat. Increase the mixer speed to high.
With the mixer running, slowly add the sugar syrup to the egg whites. Beat
until stiff peaks form. The egg whites will be hot. Add the vanilla and
peppermint extracts to the bowl Mix until combined. Add 1/4 cup crushed
peppermint candies and mix until combined.
Spread the divinity over the warm cookie base. Sprinkle the remaining
crushed peppermint candies over the top. Cool completely. Remove the bars
from the pan using the parchment paper. Cut into bars and serve.
Peppermint Cream Bars
Makes 3 dozen
Ingredients
17 oz. pkg. sugar cookie mix

4 egg yolks
20 hard peppermint candies, crushed
1/4 cup heavy whipping cream
6 oz. white baking chocolate
Directions
Make the aluminum foil large enough to hang about 2” over the sides of the
pan. Lightly spray the aluminum foil with non stick cooking spray.
In a mixing bowl, add the sugar cookie mix and all purpose flour. Stir until
combined. Add the butter to the bowl. Using a pastry blender, cut the butter
into the dry ingredients until you have coarse crumbs. Stir until combined
and press the dough in the bottom of the baking pan to form a crust. Bake
for 12 minutes or until the edges of the crust are light brown. Remove from
the oven.
In a mixing bowl, add the egg yolks, sweetened condensed milk and
peppermint extract. Whisk until smooth and combined. Add the crushed
peppermint candies and stir until combined. Pour over the crust. Bake for
15-20 minutes or until the bars are set. Remove from the oven and cool for
1 hour. Refrigerate for 30 minutes.
In a sauce pan over low heat, add the heavy whipping cream and white
baking chocolate. Stir constantly and cook only until the chocolate melts.
Remove the pan from the heat and cool for 5 minutes. Spread the chocolate
over the bars. Do not cut until the white chocolate is set. When the white
chocolate is set but not firm, cut into bars.
Peppermint Cheesecake Bars
Makes 2 1/2 dozen
Ingredients
2 cups finely crushed chocolate wafer cookies

1/4 cup whole milk
5 beaten eggs
1/2 cup crushed hard peppermint candies
Directions
Preheat the oven to 350°. Spray the bottom of a 9 x 13 baking pan with non
stick cooking spray. In a mixing bowl, add the chocolate cookies, 2
tablespoons granulated sugar and butter. Stir until combined and the cookie
crumbs are moist. Press the crumbs in the bottom of the pan to form a crust.
Bake for 10 minutes and remove from the oven.
In a mixing bowl, add the cream cheese, 1 cup granulated sugar and vanilla
extract. Using a mixer on medium speed, beat for 3 minutes. Add the milk,
eggs and peppermint extract to the bowl. Mix until smooth and combined.
Spread the batter over the crust.
Bake for 20 minutes or until the center of the bars are moist but set.
Remove from the oven and cool for 1 hour. Refrigerate for 24 hours. When
ready to serve, sprinkle the crushed peppermint candies over the top. Cut
into bars and serve. Store the bars in the refrigerator up to 3 days or freeze
up to 3 months.
Praline Cheesecake Bars
Makes 2 dozen
Ingredients

2 eggs
1/2 cup almond brickle chips
3 tbs. caramel ice cream topping
Directions
Preheat the oven to 350°. In a mixing bowl, add the butter, 1/2 cup
granulated sugar and 1/2 teaspoon vanilla extract. Using a mixer on
medium speed, beat until light and fluffy. Turn the mixer to low speed. Add
the all purpose flour and mix until combined. Press in the bottom of a 9 x
13 baking pan to form a crust. Bake for 20 minutes or until the crust is
lightly browned.
In a mixing bowl, add the cream cheese, 1/2 cup granulated sugar and eggs.
Using a mixer on medium speed, beat until light and fluffy. Add the almond
brickle chips and mix until combined. Spread over the hot crust. Drizzle the
caramel ice cream topping over the top. Using a knife, swirl the topping
into the cream cheese to form a marble effect.
Bake for 30 minutes or until the bars are set. Remove the pan from the oven
and cool completely before cutting. Store leftovers in the refrigerator.
Carrot Yogurt Bars
Makes 3 dozen
Ingredients
1 cup honey
1 cup plain yogurt
2 eggs
1 cup whole wheat flour
1/2 tsp. salt
1 cup grated carrots
1 cup raisins
3 tbs. whole milk
Directions
spray. In a mixing bowl, add the honey, vegetable oil, yogurt and eggs.
Whisk until well combined.
In a separate bowl, add the whole wheat flour, all purpose flour, baking
powder, 1/4 teaspoon salt and cinnamon. Whisk until combined and add to
the wet ingredients. Mix until the batter is moistened and combined. Stir in
the carrots, pecans and raisins.
Spread the batter into the prepared pan. Bake for 30 minutes or until a
bars from the oven and cool completely.
In a mixing bowl, add the cream cheese, powdered sugar, 1/4 teaspoon salt,
2 tablespoons milk and vanilla extract. Using a mixer on medium speed,
beat until smooth and fluffy. Add the remaining tablespoon milk if needed
to make a creamy frosting. Spread the frosting on the cooled bars and serve.
Store the bars in the refrigerator.
Creamy Ricotta Cheesecake Bars
Makes 20 bars
Ingredients

1 cup ricotta cheese
4 eggs
1/4 cup melted unsalted butter, cooled
3 tbs. cornstarch
1 tbs. vanilla extract
2 cups sour cream
Directions
spray. In a mixing bowl, add the cream cheese, ricotta cheese and
granulated sugar. Using a mixer on medium speed, beat until smooth and
combined. Add the eggs and mix until combined.
Add the butter, cornstarch, all purpose flour and vanilla extract to the bowl.
Beat until well combined. Turn the mixer off and fold in the sour cream.
Pour the batter into the prepared pan.
Bake for 1 hour. Turn the oven off but do not open the oven door. Let the
cheesecake cool in the oven for 2 hours. Remove the cheesecake from the
oven and cool completely at room temperature. Refrigerate for 8 hours
before serving. Store the bars in the refrigerator.
Cheesecake Bars
Makes 1 dozen
Ingredients

1/3 cup sour cream
Directions
sugar and butter. Using a mixer on medium speed, beat until well combined
and crumbly. Spray a 9 x 13 baking pan with non stick cooking spray. Press
the crumbs in the bottom of the pan to form a crust.
Bake for 13 minutes or until the crust is lightly browned. Remove from the
oven and let cool while you make the filling. In a mixing bowl, add the
cream cheese. Using a mixer on medium speed, beat until light and fluffy.
Add the granulated sugar, eggs, sour cream and vanilla extract to the bowl.
Beat for 3 minutes or until smooth and combined.
Spread the filling over the crust. Bake for 25 minutes or until the bars are
set. Remove from the oven and cool for 1 hour. Refrigerate for 4 hours
before cutting. Store the bars in the refrigerator.
Chocolate Chip Cheesecake Bars
Makes 12 bars
Ingredients

3 eggs
1/3 cup sour cream
Directions
sugar and butter. Using a mixer on medium speed, beat until well blended
and crumbs form. Spray a 9 x 13 baking pan with non stick cooking spray.
Press the crumbs in the baking pan to form a crust. Bake for 13-15 minutes
or until the crust is lightly browned. Remove the pan from the oven.
beat until the cream cheese is fluffy. With the mixer running, slowly add the
granulated sugar. Mix until smooth and combined. Add the eggs and beat
until combined. Add the sour cream, vanilla extract and 1 cup chocolate
chips. Mix until combined.
Spoon the filling over the crust. Bake for 25 minutes or until the bars are
set. Remove the pan from the oven and cool completely at room
temperature. In a microwavable bowl, add 1 cup chocolate chips. Stir every
20 seconds. Microwave for 90 seconds or until the chocolate chips melt.
Remove the bowl from the microwave. Drizzle the chocolate over the top of
the bars.
Refrigerate the bars at least 4 hours before serving. Store leftover bars in
the refrigerator.
Strawberry Swirl Cheesecake
Chocolate Chip Bars
Makes 3 dozen
Ingredients
2 boxes strawberry swirl cheesecake mix

3/4 cup whole milk
4 eggs
1/2 cup miniature semisweet chocolate chips
Directions
Preheat the oven to 350°. Remove the crust mixes from the boxes and place
in a mixing bowl. Add the melted butter and stir until combined. Press in
the bottom of a 9 x 13 baking pan to form a crust.
Add the cheesecake filling mixes, milk, eggs and cream cheese to a mixing
bowl. Using a mixer on medium speed, beat for 2 1/2 minutes. Turn the
mixer off and stir in the chocolate chips. Spread the filling over the crust.
Squeeze the strawberry swirl pouches over the filling. Using a knife, swirl
the strawberry topping into the cream cheese to form a marbled effect.
the oven and cool completely at room temperature. Refrigerate for 6 hours
before serving.
Sugar Cookie Pecan Caramel Bars
Makes 3 dozen
Ingredients

Directions
spray. Remove the sugar cookie dough from the wrapper. Cut the dough in
1/2” thick slices. Place the slices in the bottom of the casserole dish. Press
the cookies together to form a crust.
Bake for 10-12 minutes or until the crust is light golden brown. Remove
from the oven. In a small bowl, add the caramel ice cream topping and all
purpose flour. Stir until combined. Sprinkle the pecans, coconut and
chocolate chips over the crust. Drizzle the caramel topping over the top.
Bake for 15-20 minutes or until the topping is bubbly. Remove from the
oven and cool for 2 hours before cutting.
Orange Cream Bars
Ingredients

1/2 cup orange marmalade
1/4 tsp. orange extract
2 eggs
3 tbs. whipping cream
2 drops orange food coloring
1 1/2 tsp. unsalted butter
1/2 cup white baking chips
Directions
Press the cookie dough in the bottom and 1" up the sides of a 9 x 13 baking
pan. Sprinkle the orange zest over the cookie dough.
In a mixing bowl, add the cream cheese, granulated sugar, orange

marmalade and orange extract. Using a mixer on medium speed, beat until
well combined and fluffy. Add the eggs and beat for 2 minutes. Spread the
filling over the cookie dough crust. Bake for 35 minutes or until the crust is
golden brown and the center of the bars are set. Remove the pan from the
oven and cool for 1 hour.
In a microwavable bowl, add the whipping cream and orange food coloring.
Microwave for 30 seconds or until the whipping cream boils. Remove the
bowl from the microwave and stir in the butter and white baking chips. Stir
until the white chocolate chips are melted and the ingredients are well
combined.
Spread the whipping cream over the top of the bars. Refrigerate for 1 1/2
hours. Cut into small bars and serve.
Orange Ginger Bars
Makes 4 dozen
Ingredients

1/2 cup molasses
1 egg
1/2 cup whole wheat flour
1 tsp. baking soda
2/3 cup whole milk
2 1/2 tsp. grated orange zest
4 tbs. orange juice
Directions
cooking spray. In a mixing bowl, add the granulated sugar and 1/2 cup
butter. Using a mixer on medium speed, beat for 3 minutes. Add the
molasses and egg to the bowl. Mix until combined.
In a separate mixing bowl, add the all purpose flour, whole wheat flour,
baking soda and ginger. Whisk until combined and add to the wet
ingredients. Add the milk to the bowl. Mix only until combined. Add the
walnuts and 2 teaspoons orange zest. Mix until combined.
Spread the batter in the baking pan. Bake for 15-18 minutes or until a
pan from the oven and cool completely before frosting.
In a mixing bowl, add 1/2 teaspoon orange zest, powdered sugar and 3
tablespoons orange juice. Whisk until smooth and combined. Add the
remaining tablespoon orange juice if needed to make a spreadable frosting.
Spread on the cooled bars and serve.
Confetti Butterscotch Bars
Makes 2 1/2 dozen
Ingredients

1 cup plus 2 tbs. unsalted butter, softened
1 egg
1 cup M & M's
1 cup salted peanuts
Directions
Preheat the oven to 350°. In a mixing bowl, add the brown sugar, 1 cup
butter, vanilla extract and egg. Using a mixer on medium speed, beat until
smooth and creamy. Add the all purpose flour and mix until combined. The
mixture will be crumbly. Press in the bottom of a 9 x 13 baking pan to form
a crust. Bake for 20 minutes or until the crust is lightly browned. Remove
the crust from the oven and cool for 20 minutes.
In a sauce pan over low heat, add the corn syrup, butterscotch chips and 2
tablespoons butter. Stir constantly and cook until the butterscotch chips
melt. Remove the pan from the heat and cool for 10 minutes. Spread the
mixture over the crust. Sprinkle the M & M's and peanuts over the top of
the butterscotch topping. Lightly press the peanuts and M & M 's into the
topping with your hand. Refrigerate for 2 hours before serving.
Black Bottom Cream Cheese Bars
Makes 3 dozen
Ingredients

3/4 cup melted semisweet chocolate chips
1/4 tsp. salt
2 tbs. rum
1 tbs. vanilla extract
2 tsp. water
Directions
Preheat the oven to 325°. In a mixing bowl, add 1 cup all purpose flour, 1/4
cup brown sugar, 1/2 cup softened butter and 3/4 cup melted chocolate
chips. Stir until combined and you have moist crumbs. Press the crumbs in
the bottom of a 11 x 7 baking pan dish to form a crust.
In a mixing bowl, add the granulated sugar, 1/2 cup brown sugar, 1/3 cup
softened butter and cream cheese. Using a mixer on medium speed, beat
until smooth and combined. Add 1 cup all purpose flour, baking powder,
salt, 1 tablespoon rum and the vanilla extract. Beat until smooth and
combined. Spread the batter over the crust.
Bake for 35 minutes or until the edges of the bars are light golden brown
and the bars are set in the center. Remove from the oven and cool for 30
minutes. In a sauce pan over low heat, add 1/4 cup chocolate chips, 1
tablespoon rum and 1 teaspoon water. Stir constantly and cook until the
chocolate chips melt and the glaze is smooth and combined. Add the
remaining water if needed to make a smooth glaze. Remove the pan from
the heat and drizzle the glaze over the bars. Cool completely before cutting.
Store the bars in the refrigerator.
Cinnamon Espresso Bars
Makes 4 dozen
Ingredients

1 egg
1 tbs. instant espresso granules
1/4 tsp. salt
1/2 cup water
5 tsp. cold espresso, brewed
Directions
spray. In a mixing bowl, add the brown sugar, butter and egg. Using a mixer
on medium speed, beat until smooth and combined. Add the all purpose
flour, espresso granules, baking powder, 1/2 teaspoon cinnamon, salt,
baking soda and water. Mix only until the batter is moistened and
combined. Spread the batter in the prepared pan.
Bake for 20 minutes or until the top of the bars spring back lightly in the
center when touched. Remove the pan from the oven. Cool the bars for 15
minutes.
In a small bowl, add the powdered sugar, vanilla extract 1/8 teaspoon
cinnamon and 4 teaspoons cold espresso. Whisk until a smooth glaze forms.
Add the remaining teaspoon espresso if needed to make a smooth glaze.
Drizzle the glaze over the bars. Cool the bars for 1 hour at room
temperature before cutting.
Three Layer Bars
Makes 3 dozen
Ingredients

1 beaten egg
2 cups plus 1 tbs. graham cracker crumbs
1/2 cup shredded sweetened flaked coconut
1/2 cup whole milk
4 serving size pkg. cook & serve vanilla pudding mix
8 oz. milk chocolate, chopped
Directions
Spray a 9 x 13 baking pan with non stick cooking spray. In a sauce pan over
medium heat, add 1/2 cup butter and baking cocoa. Stir constantly and cook
until the butter melts. Remove the pan from the heat.
Add the vanilla extract and egg to the pan. Whisk until smooth and
combined. Add 2 cups graham cracker crumbs, 1/2 cup powdered sugar,
coconut and pecans to the pan. Stir until combined and remove the pan
from the heat. Press the mixture in the bottom of the pan to form a crust.
Refrigerate the crust until the filling is ready.
In a sauce pan over low heat, add 1/2 cup butter. When the butter melts,
slowly add the milk and vanilla pudding mix. Whisk constantly and cook
about 5 minutes or until the pudding thickens. Remove the pan from the
heat and add 3 cups powdered sugar. Stir until smooth and combined.
Spread the filling over the crust. Refrigerate for 30 minutes or until the
pudding is set.
In a small sauce pan over low heat, add the milk chocolate. Stir constantly
and cook until the chocolate melts. Spread the chocolate over the top of the
filling. Sprinkle 1 tablespoon graham cracker crumbs over the chocolate.
Refrigerate for 15 minutes before cutting.
Ginger Dessert Bars
Makes 12 servings
Ingredients

1/4 cup molasses
5 eggs
1 tsp. baking soda
1 1/4 tsp. ground ginger
2 1/2 tsp. grated lemon zest
2/3 cup lemon juice
2 tbs. powdered sugar
Directions
spray. In a food processor, add 2 cups all purpose flour, brown sugar, butter,
molasses, 1 egg, baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger,
cloves and 1/2 teaspoon lemon zest. Process until well combined. Press the
dough in the bottom of the pan to form a crust.
Bake for 12-15 minutes or until the crust is barely set. In a mixing bowl,
add 4 eggs. Using a mixer on medium speed, beat until well combined and
frothy. Add the granulated sugar, baking powder, 3 tablespoons all purpose
flour, 2 teaspoons lemon zest and lemon juice. Mix until well combined.
Pour the batter over the top of the crust.
Bake for 20-25 minutes or until the center of the bars are set. Remove from
the oven and cool completely before topping. In a small bowl, add the
powdered sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon ginger. Stir until
combined and sprinkle over the cooled bars.
Vanilla Malt Toffee Bars
Ingredients

1/2 cup malted milk power
1 egg
8 oz. bag toffee baking bits
1/2 tsp. sea salt
Directions
Preheat the oven to 350°. Let the sugar cookie dough sit for 10 minutes at
room temperature. Line the bottom and sides of a 9 x 13 baking pan with
aluminum foil. Make the aluminum foil large enough to hang over the sides
of the pan about 2". Spray the aluminum foil with non stick cooking spray.
Add the cookie dough to a mixing bowl. Add 1/4 cup malted milk powder
to the bowl. Stir until well combined and press the cookie dough into the
bottom of the baking pan. Bake for 13 minutes or until the cookie dough is
light golden brown and puffs up. Remove the pan from the oven.
In a mixing bowl, add 1/4 cup malted milk powder, sweetened condensed
milk, egg and vanilla extract. Stir until well combined. Stir in 1/4 cup toffee
baking bits. Spread the batter over the cookie dough. Bake for 20 minutes
or until the filling is set and the edges of the bars are golden brown.
Sprinkle the remaining toffee bits over the filling. Bake for 3 minutes or
until the toffee bits begin to melt. Remove the pan from the oven and
immediately sprinkle the sea salt over the top of the bars. Cool completely
before cutting.
Coffee Toffee Bars
Makes 4 dozen
Ingredients

1 cup plus 2 tbs. unsalted butter, softened
2 tbs. instant coffee granules
1/4 tsp. salt
1/2 cup slivered almonds
3 tbs. whole milk
Directions
cooking spray. In a mixing bowl, add the brown sugar and 1 cup butter.
Using a mixer on medium speed, beat until smooth and fluffy.
Add the all purpose flour, coffee granules, baking powder, salt and almond
extract to the bowl. Mix until smooth and combined. The dough will be
crumbly. Add the chocolate chips and almonds to the bowl. Mix until
combined.
Press the dough in the baking pan. Bake for 15-20 minutes or until the bars
are light golden brown. Remove from the oven. In a small bowl, add the
powdered sugar, 2 tablespoons butter, 2 tablespoons milk and vanilla
extract. Whisk until combined and you have a spreadable glaze. Thin the
glaze if needed with the additional tablespoon milk. Spread over the warm
bars. Cool completely before cutting.
Toffee Brickle Bars
Makes 3 dozen
Ingredients

2 eggs
1/4 tsp. salt
Directions
spray. In a mixing bowl, add the granulated sugar, brown sugar and butter.
Using a mixer on medium speed, beat until light and fluffy. Add the vanilla
extract and eggs to the bowl. Mix until well combined.
Add the all purpose flour, baking powder, salt and 1/2 cup toffee baking
chips to the bowl. Mix only until combined and spread the batter in the
baking pan. Bake for 20 minutes or until a toothpick inserted in the center
of the bars comes out clean. Remove the pan from the oven.
Sprinkle the chocolate chips over the hot bars. Let the chips sit for 1 minute
to soften. Spread the chocolate chips over the bars. Sprinkle 1/3 cup toffee
baking chips over the top. Cool completely before cutting.
Coconut Candy Bars
Makes 3 dozen
Ingredients
2 cups graham cracker crumbs

1 1/2 cups toasted whole almonds
14 oz. pkg. flaked sweetened coconut
18 oz. dark chocolate, melted
Directions
Preheat the oven to 350°. Add the graham cracker crumbs, 3/4 cup almonds
and brown sugar to a food processor. Pulse until the almonds are finely
chopped. Add the butter to the food processor. Pulse until combined and
you have a moist crumbs. Press the crumbs in the bottom of an ungreased 9
x 13 baking pan to form a crust.
Bake for 12 minutes. In a mixing bowl, add the coconut and sweetened
condensed milk. Stir until combined and spread over the crust. Sprinkle 3/4
cup almonds over the top. Bake for 10 minutes. Remove the pan from the
oven and spread the melted chocolate over the top of the bars. Cool
Treasure Chest Bars
Makes 4 dozen
Ingredients

1 1/2 tsp. baking powder
1/8 tsp. salt
2 eggs
4 oz. milk chocolate candy bars, chopped
1 cup maraschino cherries, drained & halved
1 cup chopped mixed nuts
Directions
brown sugar, baking powder, salt, 1/2 cup butter, 3/4 cup milk, 1 teaspoon
vanilla extract and eggs. Using a mixer on medium speed, beat for 2
minutes or until smooth and combined.
Turn the mixer off and stir in the milk chocolate, maraschino cherries and
nuts. Spread the batter in the baking pan. Bake for 25 minutes or until light
golden brown. Remove from the oven.
In a small bowl, add 1/4 cup butter, 1/2 teaspoon vanilla extract, 2
tablespoons milk and powdered sugar. Whisk until smooth and combined.
Add the remaining milk if needed to make a smooth and spreadable
frosting. Spread the frosting over the warm bars. Cool completely before
cutting.
Holiday Layer Bars
Makes 3 1/2 dozen
Ingredients

1 1/2 cups crushed gingersnaps
6 oz. white baking chocolate, chopped
2/3 cup dried cranberries
1/3 cup diced candied orange peel
1 cup chopped pistachios
Directions
Preheat the oven to 350°. Add the butter to a 9 x 13 baking pan. Place the
pan in the oven until the butter melts. Remove the pan from the oven . Tilt
the pan so the butter coats the bottom and sides of the pan. Sprinkle the
crushed gingersnaps over the bottom of the pan.
Sprinkle the white baking chocolate, cranberries, orange peel and pistachios
over the gingersnaps. Pour the sweetened condensed milk over the top of
the bars. Sprinkle the coconut over the sweetened condensed milk.
Holiday Bars
I love this recipe. It is easy and I can make two different bars in one pan.
Makes 4 dozen
Ingredients

1 egg
1 cup diced mixed candied fruit
2 tbs. whole milk
Directions
Preheat the oven to 350°. In a mixing bowl, add the granulated sugar and
butter. Using a mixer on medium speed, beat until combined and fluffy.
Add the vanilla extract and egg to the bowl. Mix until well combined.
Turn the mixer to low. Add the all purpose flour to the bowl. Mix only until
combined. Spread the dough in an ungreased 15 x 10 x 1 baking pan.
Sprinkle half the dough with the candied fruit. Sprinkle the other half of the
dough with the chocolate chips and pecans.
Bake for 25 minutes or until the edges of the bars are light golden brown.
Remove from the oven and cool completely before glazing. In a small bowl,
add the powdered sugar and 1 tablespoon milk. Whisk until combined. You
need a pourable glaze. Add the remaining milk, in teaspoon increments, if
needed to make a pourable glaze. Drizzle the glaze over the cooled bars.
Deluxe Gingerbread Bars
Makes 2 dozen
Ingredients
14 oz. pkg. gingerbread mix

3/4 cup water
1 egg
3/4 cup raisins
3/4 cup chopped dried apricots
2 tbs. whole milk
Directions
spray. In a mixing bowl, add the gingerbread mix, water, egg, raisins,
apricots and pecans. Stir until well combined and spread in the baking pan.
Bake for 15-20 minutes or until a toothpick inserted off center of the bars
comes out clean. Remove from the oven and cool completely. In a small
bowl, add the powdered sugar and 1 tablespoon milk. Whisk until a
pourable glaze forms. Add the remaining tablespoon milk if needed to make
a pourable glaze. Drizzle over the cooled bars. Cut into bars and serve.
Layered Eggnog Blondies
Makes 1 1/2 dozen
Ingredients
1 1/2 cups crushed vanilla wafers

3 tbs. granulated sugar
1/4 tsp. salt
1/2 cup plus 2 tbs. powdered sugar
1/2 cup refrigerated eggnog
1 egg, at room temperature
3/4 cup heavy cream
Directions
Preheat the oven to 350°. Line an 8 x 8 square baking pan with aluminum
foil. Spray the aluminum foil with non stick cooking spray. Add the vanilla
wafers, granulated sugar and salt to a food processor. Pulse until blended.
Add the butter to the food processor. Pulse until blended and combined.
Press the crumbs in the bottom of the baking pan to form a crust. Bake for 8
minutes or until the crust is lightly browned. Reduce the oven temperature
to 325°.
In a mixing bowl, add the cream cheese and 1/2 cup powdered sugar. Using
a mixer on medium speed, beat until combined and fluffy. With the mixer
running, slowly add the eggnog. Mix until combined. Add the nutmeg,
cinnamon and egg to the bowl. Mix until combined. Spread the batter over
the crust.
Bake for 30 minutes or until the bars are set about 2” from the edges.
Remove from the oven and cool completely before cutting.
In a mixing bowl, add the heavy cream, 2 tablespoons powdered sugar and
vanilla extract. Whisk until stiff peaks forms. Spoon the cream over each
serving.
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Nothing But Bars - Ultimate Cookie Amp Amp Dessert Bar Collection 33 Southern Cooking Recipes

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1 1/2 cups unsalted butter, softened

Press the mixture in the bottom of an ungreased 9 x 13 baking pan. Preheat

In a microwavable bowl, add 1/2 cup chocolate chips and 2 tablespoons

1/2 cup unsalted butter, softened

1 1/2 cups unsalted butter, softened

14 oz. pkg. Oreo cookies, crushed

2/3 cup unsalted butter, softened

In a small microwavable bowl, add the semisweet chocolate and vegetable

1 1/3 cups all purpose flour

10 whole graham crackers

Immediately sprinkle the marshmallows, chocolate chips and peanuts over

18 oz. pkg. fudge brownie mix

1/2 cup melted unsalted butter

16 oz. roll refrigerated sugar cookie dough

1 3/4 cups all purpose flour

1 3/4 cups all purpose flour

Makes a 9 x 13 baking pan

8 ct. can refrigerated crescent rolls

16 oz. roll refrigerated chocolate chip cookie dough

16 oz. pkg. refrigerated chocolate chip cookie dough

8 ct. can refrigerated crescent rolls

In a microwavable bowl, add the chocolate chips and peanut butter.

2 cups crushed Oreo cookies

3/4 cup light brown sugar

1 1/2 cups light brown sugar

1 1/2 cups plus 2 tbs. all purpose flour

1 cup unsalted butter

1 1/4 cups all purpose flour

16 oz. roll refrigerated sugar cookie dough

In a microwavable bowl, add the caramel bits and whipping cream.

8 ct. can refrigerated crescent rolls

16 oz. roll refrigerated chocolate chip cookie dough

16 oz. roll refrigerated chocolate chip cookie dough

4 oz. unsweetened baking chocolate

In a mixing bowl, add the coconut, sweetened condensed milk and 1

1 1/2 cups light brown sugar

3 cups semisweet chocolate chips

16 oz. roll refrigerated sugar cookie dough

2 1/4 cups all purpose flour

2 cups all purpose flour

16 oz. roll refrigerated sugar cookie dough

2 1/2 cups all purpose flour

1 3/4 cups all purpose flour

2 cups all purpose flour

3 1/4 cups all purpose flour

Makes an 8" square pan

1 cup all purpose flour

6 2/3 cups all purpose flour

Blueberries can be substituted for the blackberries if desired.

2 cups all purpose flour

1 cup unsalted butter, softened

1 1/4 cups all purpose flour

2 cups all purpose flour

1 cup light brown sugar

1 cup unsalted butter, softened

2 cups all purpose flour

3/4 cup unsalted butter, softened

3 cups all purpose flour

5 cups all purpose flour