I don't know how I got over the hill without getting to the top.

Unbaked  Cornflake Peanut Butter Bars

1 c. white sugar
1 c. white corn syrup
1 1/2 c. peanut butter
6 c. corn flakes or Special K cereal
6 oz. chocolate chips
6 oz. butterscotch chips

Microwave sugar and syrup on high for 3 minutes; stir.  Cool 1 1/2 minutes and add peanut butter, blend well.  Microwave 2 minutes; stir well.Add cereal, stir until well coated. Press into 9x13 pan.Melt chips together.  Spread over cereal mixture. Cool. Cut into squares.

Gingersnap Bars

3/4 c. butter
2 c. flour
1 c. sugar
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
1/4 c. molasses
1 egg
2 tbs. sugar

Melt butter in saucepan; cool 5 minutes.
Add remaining ingredients except 2 tablespoons sugar.
Spread in greased 15x10x1" jelly roll pan. (Batter will be very thick.)

Sprinkle with 2 tablespoons sugar.
Bake at 350 ° for about 10 minutes. Do not over bake!! (Bars are done if a slight imprint is left when you press with your finger.)
Cool 5 minutes; cut into bars.
 

Caramel Candy Bars

14 oz. caramel candy
1/3 c. milk
2 c. flour
2 c. quick cooking oats
1 1/2 c. packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 c. butter or margarine -- softened
6 ounces semisweet chocolate chips
1 c. chopped walnuts

Heat oven to 350°. Heat candy and milk in 2 quart saucepan over low heat, stirring frequently, until smooth.

Mix flour, oats, brown sugar, baking soda, salt and egg. Stir in margarine with fork until mixture is crumbly. Press half of the crumbly mixture in
greased rectangular pan, 13x9". Bake 10 min.

Sprinkle with chocolate chips and walnuts; drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20-25 min. Cool 30 min. Loosen edges from sides of pan; cool completely. Cut into bars, about 2x1".

Apple Butter Bars

1 c. brown sugar -- firmly packed
1 1/2 c. flour
3/4 c. butter
1 1/2 c. oatmeal
1/2 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. salt
apple butter

Mix all ingredients except apple butter until crumbly. Spread 1/2 of the mixture in a 9 x 13 greased pan. Spread apple butter over crumbly mixture. Cover with the remaining mixture of crumbs. Bake in a 350 °oven for 20-25 minutes. May be served with whipped cream

NOTE -- This would also be good with different type of jams and powdered sugar sprinkled over top.

Recipe By     : Bar Cookie Bonanza

1  8 1/2  packages  yellow cake mix
1/4  c.  butter
2   eggs
21  oz. can cherry pie filling
1  package  coconut-pecan frosting mix
2  tbs.   butter -- melted

Combine cake mix, butter and eggs, mixing well. Pat into 13x9" baking pan,greased on the bottom only.
Pour pie filling over batter, smoothing well.
Combine frosting mix and melted butter. Sprinkle over cherries.
Bake at 350 ° for 30 minutes. Cool; cut into bars.

1/2 c. butter
1/4 c. sugar
1 1/2 c. flour
1/2 tsp. salt
2 eggs, separated
peach preserves

TOPPING:
1/2 c. sugar
1 tsp. vanilla
chopped nuts

BOTTOM: Cream butter and 1/4 c. sugar. Add egg yolks,
flour and salt; spread in 8 x 8 inch pan. Spread with layer of peach preserves.

TOPPING: Beat egg whites until stiff. Add 1/2 c.
sugar and vanilla; spread over the preserves. Sprinkle with
nuts. Bake at 350 ° for 30 minutes; cut into squares.
Note: To keep, cover with foil. Do not stack.

1-1/2 c. all-purpose flour
1/2 c. sugar
3/4 tsp. baking powder
1/2 c. (1 stick) cold butter or margarine
1 egg, beaten
3/4 c. grape jelly
1-2/3 c. (10 oz. pkg.) REESE'S Peanut Butter Chips, divided
 

Heat oven to 375°F. Grease 9 inch square baking pan.

Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add egg; blend well.
Reserve half of mixture; press remaining mixture onto bottom of prepared pan. Spread jelly evenly over crust. Sprinkle 1 c. peanut butter chips over jelly. Stir together remaining crumb mixture with remaining 2/3 c. chips; sprinkle over top.

Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.
 

1/2  c.  butter or margarine
1/2  c.  sugar
2/3  c.  chopped dates
2 c. Rice Krispies

Combine first 3 ingredients in a saucepan. Bring to the boil over low heat.Stir for 3 minutes only while still boiling. Take off heat. Pour heated mixture over Rice Krispies in a large bowl.Stir well.

Press firmly into a greased 12 X 12" dish or cake tin.  Place in refrigerator to set. Before completely cold mark into squares to cut.
 

Date Squares

Recipe By     : Betty Crocker's Microwave
Serving Size  : 36

1/2  c. packed brown sugar
1/2  c. margarine or butter -- softened
1      c. all-purpose flour
1      c.  quick cooking oats
1/4  tsp.  salt
1      pkg.  chopped dates -- (8 ounces)
2      tbs.   sugar
1/2  c.   water
1/4  c.   chopped hazelnuts or almonds

1. Mix brown sugar and margarine in medium bowl. Stir in flour, oats and
salt until crumbly. Reserve 1 c. mixture. Press remaining mixture in
bottom of square dish, 8 X 8 X 2 inches. 2. Elevate dish on inverted dinner plate in microwave oven. Microwave uncovered on medium (50%) 8 to 10 minutes, rotating dish 1/4 turn every 2 minutes, until hot and slightly bubbly around edges. 3. Place dates, 2 tablespoons sugar and water in 4 c. measure.

Microwave uncovered on high 3 to 5 minutes, stirring every 2
minutes, until boiling and thickened. Carefully spread date mixture over
hot layer. Sprinkle with reserved oat mixture and the hazelnuts. Elevate
dish on inverted dinner plate in microwave oven. Microwave uncovered on
high 4 to 6 minutes, rotating dish 1/2 turn after 3 minutes, until bubbly;
cool. Cut into about 1-1/4-inch squares.

 85 calories per square.

Recipe By     : Woman's Day
Serving Size  : 24

1      c. flour
3/4  c. quick cooking oats
1/2  c.  sugar
1/2  c.  butter or margarine -- room temperature
1/2  tsp. almond extract
1/2  c.  raspberry preserves
1/3  c.  sliced almonds

Preheat oven to 350 °. Line an 8-9" square baking pan with foil.
Lightly grease.

Mix flour, oats and sugar in a large bowl. Add butter and cut with a pastry blender. Stir in extract until blended.

Reserve about 1 c. oat mixture. Press remainder evenly over bottom of pan, adding more mixture if needed to cover. Spread preserves over top to about 1/2" from edges.

Mix almonds with reserved oat mixture. Sprinkle evenly over preserves, then press down gently. (Some preserves will show through.)
Bake 25-30 min. Cool in pan on rack. Lift foil by ends to cutting board.
Cut into bars.
 

Pineapple Nut Bars

Recipe By     : Pillsbury Best Cookies Cookbook
Serving Size  : 36

Filling

8   ounces  cream cheese -- softened
2   tbs. sugar
2   tbs. milk
1  tsp.  vanilla
1   egg
8  ounces crushed pineapple -- well drained
1  c.  coconut
1/2   c.  chopped macadamia nuts or almonds
1 tbs.  butter or margarine -- melted

 Glaze
1/2  c.  powdered sugar
1/4  tsp.  rum extract
3  tbs.  milk

Heat oven to 350°. In med. bowl, combine flour and 1/2 c. sugar.
Using pastry blender or fork, cut in 1/2 c. butter until mixture resembles coarse crumbs. Press in bottom of ungreased 9" square pan. Bake for 10 min.

Meanwhile, in small bowl, combine cream cheese, 2 tablespoons sugar, 2
tablespoons milk, vanilla and egg; beat until smooth. Stir in pineapple.
Spread over partially baked base. In small bowl, combine coconut, nuts and 1 tablespoon butter; sprinkle evenly over pineapple mixture.
Bake for an additional 18-20 min. or until coconut is golden brown and
filling appears set. Cool 1 hour or until completely cooled.
 

In small bowl, combine powdered sugar, rum extract and enough milk for
desired consistency; blend until smooth. Drizzle over cooled bars.
Refrigerate 1 hour or until set. Cut into bars. Store in refrigerator.

Recipe By     : Pillsbury Best Cookies Cookbook
Serving Size  : 48
 

Base
1 1/2 c. flour
1/2   c.  whole wheat flour
1  c.  firmly packed brown sugar
1  tsp.  baking soda
1/4  tsp. salt
1  c. butter or margarine

Topping

2  c. salted peanuts
1  c.  milk chocolate chips
1  jar  caramel ice cream topping
3  tbs. flour

Heat oven to 350 °. Grease 15x10x1" baking pan. In large bowl,
combine base ingredients except for butter; mix well. Using pastry blender or fork, cut in butter until crumbly. Press evenly in bottom of greased pan. Bake for 8-14 min. or until golden brown.
Sprinkle peanuts and chocolate chips over warm base. In small bowl, combine caramel topping and 3 tablespoons flour; blend well. Drizzle evenly over chocolate chips and peanuts.

Bake for an additional 12-18 min. or until topping is set and golden brown.
Cool 1 hour or until completely cooled. Cut into bars.
 
 
 

Recipe By     : 1001 Cookie Recipes
Serving Size  : 36

1 1/2  c.   flour
1 3/4  c.   rolled oats
2    tsp.     baking powder
1/4  tsp.     salt
1/2  c.      butter -- room temperature
1    c.      packed light brown sugar
1    tsp.     vanilla
1    c.      prepared mincemeat

Preheat oven to 325 °. Lightly grease a 13x9" baking pan.
Combine the flour, oats, baking powder and salt.
In a large bowl, cream butter and brown sugar. Beat in the vanilla.
gradually blend in the dry ingredients.
Spread half of the dough evenly in the bottom of prepared pan. spread
mincemeat over the top, and spread remaining dough over the mincemeat.
Press down lightly.
Bake for 20-25 min., until toothpick inserted in center comes out clean.
Cool slightly, then cut into bars and transfer to wire rack to cool.
 

Makes 2 dozen

1/2 c. margarine - melted
1 1/2 c. graham cracker crumbs
1 c. chopped nuts
1 c. semisweet chocolate chips
1 1/3 c. flaked coconut
1 1/3 c. sweetened condensed milk
 
 

Preheat oven to 350° F.Into bottom of 9 x1 3 pan pour melted
margarine. Sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts. Add the coconut and pour milk over all.

Bake 25 minutes or until lightly browned on top. Cool 15 minutes before cutting into finger length bars.

1/3 c. margarine or butter
1 c. sugar
1 c. all purpose flour
2 eggs
2 tbs. all purpose flour
2 tsp. finely shredded lemon peel (set aside)
3 tbs. lemon juice
1/4 tsp. baking powder
1/8 tsp. salt
Powdered sugar

For crust, in a medium mixing howl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened.
Add 1/4 c. of the sugar. Beat till thoroughly combined. Then beat in 1  c. flour till mixture resembles fine crumbs.

Press mixture into an  ungreased 8x8x2-inch baking pan.
Bake in a 350 °F oven for 15 minutes. Meanwhile, for lemon mixture, in the same mixing bowl beat eggs with an electric mixer on medium speed just  till foamy.

Add the remaining sugar, 2 tablespoons flour, lemon juice, baking powder, and salt. Beat on medium speed about 3 minutes or till slightly thickened.
Stir in lemon peel.

Pour lemon mixture over baked crust. Bake in the 350°
F oven for 20 to 25 minutes or till lightly golden around edges and center is set. Cool in pan on a rack. Sift powdered sugar over top. Cut into bars.
Store, covered in refrigerator.

Recipe By     : 1001 Cookie recipes
Serving Size  : 24

2 1/2 c.  flour
2  tsp. baking powder
1  tsp. baking soda
1/2  tsp. ground allspice
1/4  c.  vegetable shortening
2 large eggs
1 1/2  c.  frozen lemon juice concentrate -- thawed
1 tsp. lemon extract
1 c.  golden raisins
1 c.  walnuts -- chopped
3/4  c. flaked coconut
3/4  c. crushed pineapple -- drained

Oven to 350 °. Lightly grease 13x9" baking pan.
Combine flour, baking powder, baking soda and allspice.
In a large bowl, cream shortening until light and fluffy. Beat in eggs.
Beat in lemon juice concentrate and lemon extract. Gradually blend in dry
ingredients. Fold in the raisins and walnuts. Spread the mixture evenly in
the prepared pan. Sprinkle coconut and pineapple over the top.
Bake for 20-25 min., until lightly colored on top and firm to the touch.
Cool in the pan on a wire rack before cutting into large or small bars.
 

Southern Living-Our Best Easy Weeknight Favorites
 

2  c.  graham cracker crumbs or vanilla  wafer crumbs
1/2  c.  butter or margarine -- melted
2  c. semisweet chocolate morsels
1 c.   pecan pieces
1  12 oz. jar caramel topping

Combine crumbs and butter in an ungreased 13 x 9 x 2 inch pan; stir and press firmly into bottom of pan. Sprinkle with chocolate morsels and pecans.Remove lid from caramel topping; microwave on HIGH 1 to 1 1/2 minutes or until hot, stirring after 30 seconds. Drizzle over pecans. Bake at 350° for 15 minutes or until morsels melt; let cool in pan on a wire rack.
Chill at least 30 minutes; cut into bars.

YIELD: 2 dozen

Makes 1 dozen

1 c. white sugar
1/2 c. shortening
2 c. all purpose flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp.  ground cloves
1/2 tsp. salt
2 tbs. molasses
1 egg
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1 c. buttermilk
 

Preheat oven to 375° F .

Mix sugar, shortening, flour, spices, and salt as for pie crust.Divide dough in half and set aside.

Add remaining ingredients to half of the dough. Place in a greased 9 inch square pan. Sprinkle the other half of the dough over mixture. Bake for 30 minutes. Cool in pan and then cut into bars.
 

1/2 c. butter or margarine
1 (1 ounce) square unsweetened chocolate
1/4 c. white sugar
1 tsp. vanilla extract
1 egg
2 c. graham cracker crumbs
1 c. coconut
1/2 c. chopped nuts
1/4 c. butter or margarine
1 tbs. milk or cream
2 c. sifted confectioners' sugar
1 tsp. vanilla extract
1 1/2 (1 ounce) squares sweetened chocolate

Melt 1/2 c. butter or margarine and 1 square unsweetened chocolate in saucepan.Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter chocolate mixture. Mix well.

Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.

Mix 1/4 c. butter, milk, confectioners' sugar and 1 teaspoon vanilla.
Spread over crumb mixture. Chill.

Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

Yield: 24 Bars

4 c.  fresh figs, chopped
1 c.  water
1 c.  honey
salt
2 tbs. grated lemon peel
2 tbs. flour
2 tbs. water
2 tbs. lemon juice
1 c.  shortening
3/4 c.  brown sugar; packed
2 c.  sifted flour
3 c.  quick cooking oatmeal
 

Combine figs, water, honey, 1/4 teaspoon salt and lemon peel in
saucepan and simmer 1 to 1-1/2 hours or until dark and thickened,
stirring occasionally.  Combine 2 tablespoons flour and water and
stir into fig mixture.  Cook 5 minutes longer, stirring constantly.

Remove from heat and stir in lemon juice and walnuts.  Cream
shortening with brown sugar until light and fluffy. Combine flour,
1/2 teaspoon salt and oatmeal and stir into creamed mixture. Pat half
of oatmeal mixture into bottom of a well greased 9 x 13 inch pan.
Spread fig filling evenly over oatmeal mixture.  Sprinkle remaining
half of oatmeal mixture on top and press with fork.

Bake at 350° for 25 to 30 minutes or until lightly browned
around the edges.  Cut into squares while still warm.  Cool
completely before removing from pan.

Source: Fast & Fun Recipes Featuring Fresh Figs From California
 The California Fig Advisory Board

Easy Soda Cracker Bars

Recipe By     : Pat
Serving Size  : 24

1/2  c.  butter or margarine
1  c.  soda crackers -- crushed
1  c.  coconut
1  c.  semisweet chocolate chips
1  c.  chopped nuts -- optional
15  ounces  sweetened condensed milk
 

Preheat oven to 350 °.
Melt the butter and add soda crackers; spread in a 13x9" baking pan.
Sprinkle coconut, chocolate chips and nuts evenly over soda cracker mixture. Pour milk over nuts and bake for 20 min.

Makes 3 -4 dozen
 

1 c. all purpose flour
1/2 tsp. baking powder
3 large egg whites
pinch salt
1 c. white sugar
2/3 c. dates, pitted and chopped
1/2 c. chopped walnuts or pecans
confectioners' sugar
 

Preheat oven to 350 ° F . Lightly grease one 9 inch square baking pan.
Combine flour and baking powder and set aside. In a large bowl, beat together egg whites, salt and sugar until stiff (but not dry). Gradually fold in dry ingredients then fold in dates and nuts.

Spread evenly in prepared pan. Bake for 20-30 minutes or until firm to touch.

Cool in pan until just cool enough to handle. Cut into finger sized lengths and roll between palms to form logs. Roll each log in confectioners' sugar.
Cool completely on wire rack.

1 c. sugar
1 c. corn syrup such as Karo (clear)
1 c. sorghum
2 c. unpopped popcorn

Pop the popcorn. Salt and put into dish pan and store in warm oven. Put sugar, corn syrup and sorghum into saucepan. Stir and bring to boil. Stir constantly. Using a thermometer, cook to soft ball. Pour over popcorn. Mix thoroughly the press firmly into 9x12 buttered glass pan.
Cut into squares when cool.

Recipe By     : 1001 Chocolate Treats
Serving Size  : 36

1/4  c. butter or margarine -- melted
1/2  c. light corn syrup
1  c.  powdered sugar
1/2  c. Dutch processed cocoa powder
1  c.  peanuts -- chopped
2/3  c. flaked coconut
4 1/2  c. puffed wheat cereal

Lightly grease a 13x9" baking pan.

In a large bowl, combine the butter, corn syrup, powdered sugar and
cocoa powder. Add the peanuts, coconut and cereal. Stir until well coated.
Press onto bottom of prepared pan. Place a piece of waxed paper over
the top.
Weight with dried beans or uncooked rice.

Chill at least 4 hours, or until firm. remove the waxed paper and dried
beans. Cut into 36 bars. Wrap the bars individually in waxed paper or
plastic wrap.

Citrus Bars

Recipe By     : Woman's Day
Serving Size  : 32

Crust

1 1/2  c. flour
3/4  c.  butter or margarine -- softened
1/2  c.  confectioners' sugar
1 tsp. grated lemon rind
1 tsp. grated orange peel

Filling

4  large eggs
2  c.  sugar
1/4  c. flour
1  tsp. baking powder
2  tsp. grated lemon rind
2  tsp. grated orange peel
1/3  c. lemon juice

Topping

16  ounces sour cream
1/3  c.  sugar
1/2  tsp.  vanilla
Preheat oven to 350 °

Line a 13x9" baking pan with foil, letting foil extend about 2" above pan at both ends.

Crust:
In food processor or with mixer, process or beat crust ingredients
until mixture holds together and forms a dough, Press evenly over bottom of prepared pan. Bake for 12-15 min. until lightly golden and firm when
touched.

Filling: Whisk filling ingredients in a med. bowl until well blended. Pour
over crust. Bake 18-20 min. until top is pale golden and almost set.
Topping: In same bowl, stir topping ingredients until blended. Carefully
spread all but 3 tablespoons over filling.

Tint 3 tablespoons topping with red and yellow food coloring (orange).
Scrape into a quart size plastic bag. Snip tip off one corner and pipe
small dots, evenly spaced, on topping.
Bake 8-10 min. until topping is set. Cool in pan on a wire rack, then
refrigerate at least 1 hour.

Remove from pan by lifting foil to cutting board. Cut into bars.

Recipe By     : Nestle
Serving Size  : 1

Crust

3/4  c. butter or margarine -- softened
1/2  c. packed brown sugar
1 3/4  c. flour

Filling

3/4  c.  seedless raspberry jam or apricot preserves
2   c.   walnuts -- finely chopped
1/4  c.  sugar
3   eggs
2   tbs.  flour
1  tsp.  vanilla extract
2  c.  semisweet chocolate chips -- divided

For crust: Beat butter and brown sugar in a small mixer bowl; beat in
flour. Press onto bottom of greased 13x9" baking pan. Bake in preheated 375 ° oven for 12-15 min. or until lightly browned. Cool completely.
For filling: Spread jam over crust. Combine walnuts and sugar in small
bowl; set aside 2 tablespoons for topping. Beat eggs until light in large
mixer bowl; beat in remaining walnut mixture, flour and vanilla. Stir in 1
c. chocolate chips. Pour over crust. Bake  for 20-25 min. or until top is
set. Immediately sprinkle remaining chocolate chips over top. Let stand for 5 min,. until chips are shiny; spread. Sprinkle with reserved walnut
mixture. Cool; chill for 10 min. to set chocolate. Cut into 2x1" bars.

Recipe By     : Pillsbury
Serving Size  : 12

1 1/2  c. powdered sugar
1 1/2  c. creamy peanut butter
1 1/2  tsp. vanilla
18 ounces refrigerated chocolate chip cookies

Heat oven to 350°.
In med. bowl, combine powdered sugar, peanut butter and vanilla; mix well.
Remove cookie dough from wrapper. With floured fingers, press half of dough in bottom of ungreased 8 or 9" square pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible.
Bake for 30-35 min. or until golden brown and firm to the touch. Cool 30 min. Refrigerate 1 hour or until chilled. Cut into bars. Serve chilled or at room temperature.
 

Recipe By     : Better Homes and Gardens

2  eggs
3/4  c. sugar
3/4  c.  firmly packed brown sugar
1/2  c.  Miracle Whip -- 1 1/2" size
1 tsp. vanilla
1 tsp. baking soda
2  c. flour
14 ounces caramels
1/4  c. milk
1  c.  semisweet chocolate chips
1  c.  chopped pecans

Oven to 350 °. Beat eggs, sugars, dressing and vanilla at med. speed with electric mixer; add flour and baking soda. Set aside 1 c. batter.
Spread remaining batter into lightly greased 13x9" baking pan. Bake 12-15 min. or until lightly browned. Cool 10 min. Melt caramels with milk in heavy saucepan over low heat, stirring frequently until smooth. Top crust with caramel mixture; sprinkle with chips and pecans. Spoon reserved 1
c. batter by teaspoonfuls over pecans. Continue baking 12-15 min. or until lightly browned. Cool; cut into squares.

Recipe By     : 1001 Chocolate Treats
Serving Size  : 24

2 1/2  c. chocolate or vanilla wafer cookie  crumbs
1/4  c. butter or margarine -- melted
2  tsp. chocolate extract
1  c.  flaked coconut
6  ounces  semisweet chocolate -- grated or chopped
1  c. butterscotch chips
14  ounces sweetened condensed milk
1/2  c. pecans or walnuts -- chopped

Position a rack in the center of the oven and preheat the oven to 350 °. Lightly grease a 13x9" pan.
In a med. bowl, combine cookie crumbs, melted butter and chocolate extract.
Press evenly onto bottom of the prepared pan. Sprinkle with coconut, grated chocolate and butterscotch chips. Pour the condensed milk over the top.
Bake for 15 min, Sprinkle the pecans over the top and continue baking for 5-10 min., or until edges are lightly browned. Cool in the pan on a wire
rack. Cut into bars.

2 c. all purpose flour
1 tsp. baking powder
2/3 c. shortening
2 c. packed brown sugar
1 tsp. vanilla extract
3 eggs
1 1/2 c. semisweet chocolate chips
3/4 c. walnuts, chopped
1/2 c. shredded coconut
 

Preheat oven to 350° F. Grease 13 x 9 inch baking pan.

In large bowl, cream the shortening, brown sugar, eggs and vanilla extract.
Slowly blend in flour, baking powder, and salt. Mix until well blended.
Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in
pan.

Bake 20 to 25 minutes. Let cool before cutting into bars.
  Makes 18 bars

Recipe By     : Pillsbury
Serving Size  : 24

1  c. old-fashioned or quick cooking rolled oats
1/2  c. firmly packed brown sugar
1/3  c. coconut
1/3  c. white vanilla chips
1/3  c.  pecan pieces
1  package Cinnamon Swirl Quick Bread Mix
1/2  c. butter or margarine -- melted
1/3  c.  water
2 egg yolks

Heat oven to 375 °.
Grease 13x9" baking pan. In food processor bowl with metal blade combine oats, brown sugar, coconut, vanilla chips and pecans; process 10 sec. or until coarsely ground.
Set cinnamon swirl package from bread mix aside. In large bowl, combine bread mix and oat mixture. Stir in butter, water and egg yolks; mix well.
Spread half of batter in greased pan. Sprinkle with cinnamon swirl from package. Drop remaining batter by spoonfuls over cinnamon swirl; carefully spread.
Bake at 375 ° for 25-30 min. or until edges are firm. Cool 2 hours or until completely cooled. Cut into bars.

Serving Size  : 6

1/2  c. peanut butter
1/2  c. sugar
1/2  c. honey
3    c. Cheerios®
Salted peanuts

Bring sugar and honey to a boil in 2 qt saucepan. Remove from heat,stir in peanut butter until blended. Pour in Cheerios® and mix until well coated.
Spread in buttered 9 x 13 pan and let cool.Cut in squares.

Cereal Gumdrop Bars

Serving Size  : 24

3 c. mini marshmallows
4 c. crispy corn puff cereal
1/4  c. margarine or butter
1 c. slivered almonds
1/2 tsp. vanilla
1 c. gumdrops/small -- halved
1/4 tsp. cinnamon

Grease a 9x9" baking pan. Heat marshmallows and margarine in 3 quart saucepan over low heat until melted. Remove from heat; stir in vanilla and cinnamon. Fold in cereal, 2 c. at a time; fold in almonds and gumdrops.
Press mix in pan with buttered back of spoon. Let stand at least 1 hour.
Cut into bars. To make colorful for Christmas, use red and green gumdrops.
 

1 1/2 c.  all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 c.  shredded carrot
1/2 c., raisins
1/2 c.  vegetable oil
1 tsp. vanilla extract
3/4 c.  brown sugar
1/2 tsp. ginger
2 eggs, slightly beaten
1 c.  shredded, unpeeled zucchini
1/2 c.  chopped walnuts
1/4 c.  honey
Citrus Cream Icing (recipe follows)

In a large mixing bowl, combine first 5 ingredients; mix well and set aside.
In another large bowl, combine remaining ingredients, mix well.
Add carrot mixture to flour mixture, stirring just until combined. Spread batter in a lightly greased 13 x 9 inch baking dish. Bake at 350 °for 25 minutes or until bars test done. Place on a wire rack and cool completely. Frost with icing. Cover and store in refrigerator.

Citrus Cream Cheese Icing

1 8 oz. pkg. low fat or nonfat cream cheese
2 tbs.. orange juice
1/2 c.  powdered sugar
1/2 tsp. lemon extract

In a small bowl combine all ingredients; beat until smooth.

Serving Size  : 36-48

2 c. flour
1 c. brown sugar
1/2 c. softened butter
1 c. pecan halves

Caramel:
2/3 c. butter
1/2 c. brown sugar
1 c. milk chocolate chips

Preheat oven to 350 °. Crust: combine flour sugar and butter; mix
well.

Pat firmly in 9*x*13 pan; sprinkle pecans on top. Caramel layer: In a heavy saucepan over medium heat cook butter and sugar, stir constantly; boil 1/2-1 minute. Pour evenly over crust. Bake 18 - 22 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over top.

Allow to melt 2 - 3 minutes; swirl for marble effect. Cool completely
before cutting.  Makes 3 - 4 dozen.

Blueberry Picnic Bars

Recipe By     : Woman's Day
Serving Size  : 16
 

1 1/2 c. quick cooking oats
1/2  c. all-purpose flour
1/2  c. light brown sugar -- packed
1/4  tsp. baking soda
1/8  tsp. salt
3/4  stick unsalted butter or margarine melted

                        Filling:
1 1/2 c. blueberries -- rinsed & patted dry
3 tbs. sugar
2 tsp. cornstarch
1 tsp. lemon juice

Heat oven to 350°.  Line an 8 inch square baking pan with foil, letting ends extend above pan on 2 sides.  In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter and stir with fork until evenly moistened (mixture will be crumbly).Reserve 1/2 c. crumb mixture for topping.Press remaining mixture evenly and firmly over bottom of ungreased, foil lined pan.  Bake 12 minutes to set crust.

Meanwhile prepare Filling:

In a small saucepan stir berries, sugar, cornstarch and lemon juice over medium heat until simmering.  Simmer,stirring occasionally, until juices are no longer cloudy, about 2 minutes.
Spoon over crust.Crumble reserved crumb mixture over top.  Bake 30 minutes until top is well browned and filling is bubbly. Let cool completely in pan.
Lift foil by ends onto a cutting board. Peel off foil; cut in 2- inch squares

1 c. light brown sugar-lightly packed
1 c. butter or margarine
1 1/2  c. all purpose flour

Top Layer:

2 c. light brown sugar -- lightly  packed
4 large eggs -- well beaten
2 tsp. vanilla extract
1/2 teaspoon salt
2 tbs. flour
1/2 tsp. baking powder
3 c. black walnuts -- chopped
 

Cream the sugar and butter together in a large bowl until well creamed then add the flour thoroughly. Spread evenly in a greased 9x13-inch pan.
Bake in a preheated 350°oven for 5 minutes. It will look bubbly with holes all over, but this is fine.  Let cool while making the top layer.

For the top, cream the brown sugar and eggs together until light and fluffy.

Add the vanilla. Sift the salt, flour, and baking powder together in another bowl and add to the egg mixture. Fold in the nuts and pour over the baked bottom layer.  Return to oven and bake at 350° for 20 minutes or until light brown on top and firm to the touch. Cool and cut into bars. Do not cut them too thin or they will crumble. These keep well if stored in an airtight container.

Yield 3-4 dozen 1x2-inch bars.

Note:  If you can't find black walnuts regular walnuts or pecans can be used
 

Recipe By     : Cookie Recipe.com
Serving Size  : 24

1 c. flour
1 1/4  tsp. baking powder
1/2  c. shortening
3/4  c. sugar
3 eggs
3/4  tsp. almond extract
1/3  c. milk
1 1/2  c. fresh blueberries
1/3  c. confectioners' sugar
6 tbs. cream cheese -- softened
1 teaspoon almond extract

Preheat oven to 350 °. Grease a 9" square baking pan.
to make the crust: Cream shortening, sugar, one egg, milk and almond
extract in a large bowl. Slowly add in flour and baking powder, stirring
constantly. Spread out crust evenly in baking pan. top with blueberries.
To make topping: In a med. bowl, beat 2 eggs and cream cheese until
smooth.
beat in powdered sugar and almond extract. Spread over blueberries.
Bake for 55-60 min., or until firm to the touch. Cool in pan before
cutting.
 

Serving Size  : 16

1 1/2  c. Quaker Oats -- uncooked(quick or old-fashioned)
1 1/4  c. all-purpose flour
1/2  c. brown sugar -- firmly packed
3/4  c. margarine or butter -- melted
1    c. fresh or frozen blueberries
1/3  c. raspberry preserves -- or- strawberry preserves
1    tsp.all-purpose flour
1/2 tsp. grated lemon peel (optional)

Heat oven to 350° F.  Combine oats, flour, brown sugar and margarine; mix until crumbly.  Reserve 1 c. for topping; set aside. Press remaining oat mixture onto bottom of ungreased 8 or 9 inch square baking pan.
Bake 13 to 15 minutes or until light golden brown.  Cool slightly.

In medium bowl, combine remaining ingredients; mix gently.  Spread over crust. Sprinkle with reserved oat mixture, patting gently.  Bake 20 to 22 minutes or until light golden brown.  Cool completely; cut into bars.  Store tightly covered.

Serving Size  : 48

3/4 c. margarine -- softened
1 c. dark brown sugar -- packed
1  egg
1/2 tsp. salt
1  c. bananas -- mashed
4  c. uncooked rolled oats
1/2 c. peanut butter -- creamy
 

In a large bowl, beat butter and brown sugar until light and fluffy.
Beat in egg, salt, bananas and peanut butter. Stir in the rolled oats. Mix well.Spread in a greased 13 X 9 X 2 inch pan. Bake in a 350°F. oven for 1 hour or until a wooden pick inserted in the center comes out clean. Cut into 2 x 1 inch bars. Makes about 4 dozen bars.

From : the Ultimate Peanut Butter Cookbook by Arthur Boze

Serving Size  : 12

1/3  c. shortening
3/4  c. sugar
2 eggs -- large
3/4  c. flour -- unbleached
1/2  tsp. salt
1/2  tsp. baking powder
1/4  tsp. baking soda
1/4  tsp. nutmeg -- ground
1/4  tsp. ginger -- ground
1  c.  apples; finely chopped -- *

TOPPING-
2    tbs. sugar
1/2  tsp. cinnamon

* Core and Peel Apples.Chop as fine as possible. Cream shortening and sugar.  Add eggs, one at a time, and beat well. Stir together the flour, salt, baking powder, baking soda and spices. Blend into the creamed mixture and mix well. Stir in apples. Spread in a greased 13 X 9 X 2 inch
pan. Mix sugar and cinnamon together; blend well. Sprinkle on top of the dough.Bake at 350° F for 25 to 30 minutes. Cool; cut into bars.
Makes 36 bars

Serving Size  : 12

1 1/2 c. flour -- unsifted
2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
2  egg -- beaten
1  c. sugar
1 tsp. vanilla
3 medium apple -- diced
1 c. raisins -- seedless
 

Combine flour, baking powder, salt and cinnamon; set aside. Beat together eggs, sugar and vanilla for 2-3 minutes. Stir sugar-egg mixture into flour until well blended. Spread batter into a greased and floured 13x9x2 inch baking pan. Bake at 350°F for 35 minutes. Cut into squares;serve warm or cold.
 

Serving Size  : 36

3 c. apples -- finely chopped
3 eggs
2 tsp. vanilla
1 package date-nut quick bread mix
1 1/2 tsp. cinnamon
14  ounces sweetened condensed milk
1/2 tsp. nutmeg
1  c. walnuts -- chopped

FROSTING:
6 ounces cream cheese -- softened
1 tsp. vanilla
1/2  c. margarine or butter -- soft
4 c. powdered sugar
 

Preheat oven to 350°. large bowl, combine all ingredients; mix well.
Pour into a greased and floured 15 x 10 jelly roll pan. Bake 30 minutes or until golden. Cool. Spread with cream cheese frosting. Cut into bars.
Garnish as desired. Store in refrigerator.

Cream Cheese Frosting

In small mixer bowl, beat cream cheese, margarine and vanilla until fluffy. Add powdered sugar; mix well

2 1/2 c. all purpose flour
2 tbs. white sugar
2 egg yolks
milk
1/2 tsp. salt
1 c. shortening
2 egg whites
9 apples
3/4 c. white sugar
1/2 tsp. ground cinnamon
1 1/2 c. confectioners' sugar
1 dash salt
1 tsp. vanilla extract
3 tbs. milk
 
 

Preheat oven to 350°. Grease and flour 10 x 12 inch pan.

Mix flour, 2 tablespoons sugar, salt and shortening.

Separate two eggs, saving both the yolk and whites.
Add milk to egg yolks to make 2/3 c.. Add to mixture,stirring well.
Roll out 1/2 of the dough onto a 10 x 12 inch pan.
Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top.

Roll out remaining dough and place on top of apples. Spread with a light coating of egg white.

Bake at 350 ° F for 35 to 40 minutes.

Mix powdered sugar, salt, vanilla and milk and spread on bars.Makes 20 bars

Serving Size  : 24

2   c.  oats -- uncooked
1 1/2  c. all-purpose flour
3/4  c.  margarine -- melted
1  c.  brown sugar -- firmly packed
1  tsp. cinnamon
1/2  tsp. salt -- (optional)
1/2  tsp. baking soda
1/4  tsp.  ground nutmeg
1   c.  applesauce
1/2  c.  chopped nuts
 

Heat oven to 375 °F. Grease 13x9-inch baking pan. Combine all
ingredients EXCEPT applesauce and nuts; mix until crumbly.  Reserve 1 c. mixture.

Press remaining mixture onto bottom of prepared pan. Bake 15 minutes; cool.
Spread applesauce over partially baked crust; sprinkle with nuts. Top with reserved 1 c. oat mixture. Bake 13 to 15 minutes or until golden brown.
Cool in pan on wire rack; cut into 2 inch squares.   Makes about 2 dozen bar
 

Makes 3 dozen

1/2 c. butter or margarine
1 1/2 c. all purpose flour
1/2 c. packed brown sugar
1/4 c. white sugar
1 egg
3/4 c. apple butter
1/2 tsp. baking soda
1/2 tsp.  apple pie spice
1 c. raisins
1 c. confectioners' sugar
1/4 tsp.  vanilla extract
1 tbs. milk (may need more)
 
 

Preheat oven to 350° F . Grease a 13 x 9 x 2 inch baking pan.

Beat butter or margarine until creamy. Add half of the flour,the brown sugar, white sugar, egg, apple butter, baking soda and the apple pie spice.
Beat together until well blended.Beat in remaining flour and stir in raisins.
Spread in prepared baking pan.

Bake for 20-25 minutes or till toothpick in center comes out clean. Cool in pan on wire rack. Drizzle with icing. Cut into bars.
 

To Make Icing: Mix 1 c. confectioners' sugar, 1/4 teaspoon vanilla and 1 - 2 tablespoons milk. Mix to drizzling consistency.
 
 
 

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