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pre-heat oven 350 F grease a 9"x13" cakepan 3/4 cup unsweetened cocoa 1/2 teaspoon baking soda 2/3 cup margarine (or butter) melted and divided 1/2 cup boiling water 2 cups sugar 2 eggs, beaten 1 1/3 cup all-purpose flour 1 teaspoon vanilla 1/4 teaspoon salt 12 ounce package semi-sweet chocolate chips 1/2 cup chopped walnuts or pecans In a medium bowl, combine the cocoa and baking soda. Add 1/3 cup melted margarine and mix. Add boiling water and stir until thickened. Mix in sugar, salt, eggs, vanilla and remaining butter, stirring until smooth. Add flour and mix well but don't over-mix. Stir in chocolate chips and nuts by hand. Pour into the prepared pan and bake 35 minutes or until cake begins to pull away from the sides of the pan. Cool completely on wire rack before cutting into bars. BAR COOKIES BROWNIE BARS
pre-heat oven 350 F 1 cup flour 3/4 cup butter, melted 1 cup 3 minute rolled oats 1 cup semi-sweet chocolate chips 3/4 cup packed brown sugar 1/2 cup chopped pecans 1/2 teaspoon baking soda 3/4 cup caramel ice cream topping 1/4 teaspoon salt 3 tablespoons flour Combine flour, oats, sugar, soda, salt, butter and using an electric mixer, blend well to form crumbs. Press half of crumbs into bottom of a 9" square pan. Bake at 350 for 10 minutes and remove from oven. Sprinkle with chocolate chips and pecans. Blend caramel topping and flour and pour over chocolate and pecans. Sprinkle with remaining crumb mixture. Bake 15-20 minutes or until golden brown. Chill 1-2 hours before cutting into bars. BAR COOKIES CARMELITAS
4 1/2 cups rolled oats (uncooked) 1 cup all-purpose flour 1 teaspoon baking soda 2/3 cup butter or margarine, softened 1/3 cup packed brown sugar 1/2 cup honey 1 teaspoon vanilla extract 2 cups assortment (not each) mini chocolate chips, sunflower seeds, raisins, chopped dried fruits (figs, dates, apricots), chopped nuts Preheat oven to 325*F Combine the rolled oats, flour, baking soda, butter, brown sugar, honey and vanilla in a large mixing bowl. Stir in the 2 cups chocolate chip/raisin/nuts mixture. Lightly press mixture into the prepared pan. Bake at 325*F 18-20 minutes or until golden brown. Cool 10 minutes before cutting into bars. Cool completely before removing from pan. You can vary the recipe by changing up the 2 cup mixture by using your own preferred ingredients. BAR COOKIES CHEWY GRANOLA BARS
pre-heat oven 350 F grease and lightly flour a 9"x13" cakepan 2 cups flour 10 tablespoons unsalted butter 1 teaspoon baking powder 2 cups brown sugar, packed 3/4 teaspoon salt 2 eggs 1/4 teaspoon baking soda 1 cup semisweet chocolate chips 2 teaspoons vanilla 1 cup chopped pecans Mix flour, baking powder, baking soda and salt. Melt butter in a large saucepan over low heat. Remove pan from heat, stir in sugar. Add eggs and vanilla and beat well. Add flour in thirds, stirring in well. Spread batter in prepared pan. Sprinkle chocolate chips and nuts on top of batter. Bake 24-28 minutes or until toothpick inserted in center comes out with crumbs on it. Cool in pan on a wire rack. Cool completely before cutting into bars. BAR COOKIES CHOCOLATE CHIP BLONDIES
(A no-bake recipe kids love to make and eat.) 1 cup crunchy peanut butter 1 teaspoon vanilla 1 cup melted margarine 3/4 lb confectioner's sugar 1 1/2 cups graham cracker crumbs 1/2 cup mini chocolate chips Combine all ingredients and pat in a greased 1 1/2 quart oblong glass dish. Chill 2 hours and cut in bars. BAR COOKIES CHOCOLATE PEANUT BUTTER BARS
pre-heat oven 350 F Grease and lightly flour a 9"x13" cakepan 1 box devils food cake mix with pudding 21 ounce can cherry pie filling 1 teaspoon almond extract 2 eggs, beaten Mix all ingredients by hand, stirring until well mixed. Pour into prepared pan and bake 25 to 30 minutes or until toothpick inserted into center comes out clean. While the cake is baking prepare the: CHOCOLATE CHERRY BARS
FROSTING 5 tablespoons margarine (or butter) 1 cup semi-sweet chocolate chips 1 cup sugar 1/3 cup milk In a small saucepan, combine the sugar, margarine and milk and boil for 1 minute, stirring constantly. Remove from heat and stir in chocolate chips until smooth. Pour over warm cake. Cool completely before cutting into bars. BAR COOKIES
1 1/4 sticks sweet butter (unsalted) 1/3 cups crumbled Lorna Doones 1/2 cups shredded sweetened coconut 1 1/2 cups chopped pecans or walnuts 12 ounce package of semi-sweet chocolate chips 14 ounce can sweetened condensed milk pre-heat oven 350 F. Melt butter over medium-low heat in a small saucepan and pour into a 9" X 13" cakepan. Make sure butter covers entire bottom of pan. Sprinkle cookie crumbs over the melted butter, evenly. Sprinkle nuts over the crumbs, evenly. Sprinkle 1/2 cup of coconut over the nuts. Sprinkle the chocolate chips over the coconut. Top with the remaining coconut. Pour condensed milk evenly over the top. Bake 22-24 minutes or until the coconut is golden brown. Remove from oven and cool completely on a wire rack. Cut bars with a sharp knife into 30 bars. BAR COOKIES CHOCOLATE COCONUT BARS
(A lot of ingredients but different and good!) pre-heat oven 350 F 2 greased 9" square pans 8 ounces chopped dates 3/4 teaspoon baking soda 3/4 cup brown sugar 1/2 teaspoon salt 1/2 cup water 1/3 cup orange juice 1/2 cup butter 1/4 cup milk 6 ounces chocolate chips 1 cup chopped walnuts or pecans 2 eggs 1 1/4 cups flour By hand, mix dates, sugar, water, and butter in a large saucepan. Cook 5 minutes over low heat, stirring until dates are soft. Remove from heat. Stir in chocolate chips until melted. Beat in eggs. Sift flour, soda, salt and add to date mixture alternately with orange juice, then milk. Stir in nuts. Pour into 2 prepared pans. Bake 25 minutes or until cake begins to pull away from pan. Cool 5 minutes then spread with orange glaze. ORANGE GLAZE FOR CHOCOLATE DATE BARS 2 tablespoons soft butter 2 tablespoons lemon juice 1 1/4 cups powdered sugar 2 tablespoons orange juice dash salt 2 teaspoons grated orange rind Combine all ingredients and mix well with an electric mixer. Spread over warm bars. BAR COOKIES CHOCOLATE DATE BARS
pre-heat oven 350 F 3 cups quick-cooking rolled oats 2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup margarine (or butter) 2 cups brown sugar, packed 2 eggs 4 teaspoons vanilla extract 14 ounce can sweetened condensed milk 12 ounce package semi-sweet chocolate chips 2 tablespoons margarine (or butter) 1/2 cup chopped walnuts Combine oats, flour, baking soda and salt. Cream 1 cup margarine; add sugar and beat until fluffy and light. Add eggs and 2 teaspoons of the vanilla and beat well. Add dry mixture into creamed mixture and mix well. Pat 2/3 of this mixture into the bottom of an ungreased 9"x13" pan. In a medium saucepan, over medium heat, mix the sweetened condensed milk, chocolate chips, the 2 tablespoons margarine and 1/4 teaspoon salt in a small saucepan and stir until smooth. Remove from heat and stir in the remaining 2 teaspoons of vanilla. Spread the chocolate mixture over the dough in the pan. Dot with the remaining oat mixture... gaps are okay. Bake in 350 F oven about 30 minutes. Cool on a wire rack. Cut into bars when completely cool. BAR COOKIES CHOCOLATE REVEL BARS
pre-heat oven 350 F grease a 9"x13" pan 1 3/4 cups flour 1 egg 1 cup sugar 1 can (14 oz.) sweetened condensed milk 1/4 cup baking cocoa 2 cups semi-sweet chocolate chips 1/2 cup butter 1 cup chopped pecans In a large bowl, combine flour, sugar and cocoa. Blend in butter until mixture is crumbly. Add egg and mix well. Set aside 1 1/2 cups of this mixture. Press the remaining mixture into the bottom of the prepared pan. Bake 10 minutes. While baking, combine condensed milk and 1 cup chocolate chips in a microwave safe bowl and microwave on high for 1-1/2 minutes. Stir mixture smooth and pour over crust. Add the remaining chocolate chips and nuts to the reserved crumbs and sprinkle over the top of the condensed milk layer. Bake 25-30 minutes or until the center is almost set. Cool completely in pan on a wire rack. Cut into bars. BAR COOKIES CHOCOLATE STREUSEL BARS
pre-heat oven 350 F 1 cup sugar 1 can, 3 1/2 ounces, coconut 2 tablespoons butter, melted 5 tablespoons flour 3 eggs 1 teaspoon baking powder 1 cup chopped pecans 1 cup semi-sweet chocolate chips 1 cup chopped dates Combine all ingredients. Spread in 9" square pan for about 20 minutes. BAR COOKIES DARK SECRETS
pre-heat oven 350 F CRUMB LAYER: 1/2 cup butter 1/2 cup brown sugar 1 cup flour Combine all until the texture of coarse meal. Pat into a buttered 9" square cakepan. Bake about 10 minutes or until slightly browned. BAR MIXTURE: 1 cup brown sugar 2 tablespoons flour 1 teaspoon vanilla 2 eggs 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup coconut 1 cup chopped pecans or walnuts Mix all ingredients together. Pour over baked crumb layer. Bake again at 350 F for 20-25 minutes or until brown. Cool completely before cutting into bars. BAR COOKIES DREAM BARS
pre-heat oven to 350 F lightly butter two 8" square pans CREAM CHEESE MIXTURE: 2 (3oz) pkgs. cream cheese 1 egg 1/2 stick unsalted butter 1 tablespoon flour 1/2 cup sugar 1 teaspoon vanilla Beat cream cheese and butter in a medium bowl until light and fluffy. Gradually add sugar and beat well. Add egg, flour and vanilla. Set aside. BROWNIES LAYER 12 oz. sweet baking chocolate, chopped 6 tablespoons unsalted butter 1 cup sugar 3 large eggs 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 3 teaspoons vanilla 12 ounce package chocolate chips 3/4 cup chopped nuts Melt baking chocolate and butter in a small saucepan over low heat until smooth and cool. In a mixing bowl, beat sugar and eggs on high until thickened, about 2-3 minutes. Add flour, baking powder and salt. Add chocolate mixture and vanilla and mix well but don't overbeat. Stir in chocolate chips and nuts. Spread 1 1/2 cups of mixture into the bottom of each prepared pan. Divide cream cheese mixture between pans and spread on top of brownie mixture. Spoon remaining chocolate mixture in splotches over the top of the cream cheese mixture. Run a knife through the chocolate and cream cheese, swirling it. Bake 28-32 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack before cutting into squares. BAR COOKIES FUDGY CREAM CHEESE BROWNIES
pre-heat oven to 400 F 1 (16 ounce) can Hungry Jack refrigerated flaky biscuits 1 cup semi-sweet chocolate chips 1 (14 ounce) can sweetened condensed milk 2 cups quick rolled oats 1/3 cup firmly packed brown sugar 1/2 cup melted margarine (or butter) 2 teaspoons vanilla Separate dough into 10 biscuits and divide each biscuit into 2 layers. Line an ungreased 9"x13" cakepan, pressing over the bottom and up the sides about 1" to form a crust. Sprinkle the chocolate chips over the dough. Pour condensed milk over the chocolate chips. Combine the oats, brown sugar, melted butter and vanilla and spread on top. Bake 18-20 minutes or until crust is golden brown. Cool completely on a wire rack before cutting into bars. BAR COOKIES HUNGRY JACK BARS
pre-heat oven 350 F grease and lightly flour a 9"x13" cakepan 1 box chocolate cake mix 1 stick melted butter 3 eggs 1/2 cup chopped pecans 1 lb. box confectioner's sugar 8 ounces cream cheese Combine cake mix, melted butter and 1 egg. Stir in pecans. Spread in prepared pan. Combine powdered sugar, cream cheese and 2 eggs and mix well. Spread on top of cake mixture in pan. Bake 30 minutes or until toothpick inserted in center comes out clean. BAR COOKIES NEIMAN MARCUS COPY-CAT BROWNIES
pre-heat oven to 350 F CRUST 2 cups all-purpose flour 1 cup brown sugar 1/2 cup butter, softened 1 cup pecan pieces Mix flour, sugar and butter. Pat into a 9" X 13" cakepan. Sprinkle nuts evenly on top. CARAMEL 2/3 cup butter 1/2 cup brown sugar 1 cup milk chocolate chips Combine butter and sugar in a heavy saucepan. Cook over medium heat, stirring constantly until sugar is liquid. Pour mixture evenly over the crust. Bake about 20-22 minutes or until the caramel is bubbly. Remove from oven and sprinkle the chocolate chips over the top. When the chips have melted smooth them over the caramel. Cool completely before cutting into your preferred size bars. BAR COOKIES PECAN TURTLES BARS
pre-heat oven 375 F Prepare a 9"x13" cakepan with non-stick spray or Crisco and flour lightly... shaking out excess flour. 1/2 cup margarine (or butter) 1 cup sugar 1 egg 1 cup sour cream 1 teaspoon vanilla 2 cups flour 1/2 cup baking cocoa 1/2 teaspoon salt 1 cup semi-sweet chocolate chips Cream butter and sugar in a large bowl. Add the egg, sour cream and vanilla and mix well. Mix the flour, cocoa, baking soda and salt in a separate bowl. Slowly add the flour mixture to the creamed mixture, mixing well, but don't overmix. Stir in the chocolate chips. The batter will be stiff. Spread the batter as evenly as possible in the pan. Bake about 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack before cutting into bars. BAR COOKIES SOUR CREAM CHOCOLATE CHIP BARS
pre-heat oven 350 F 1 cup butter or margarine 2 cups flour 1/2 cup sugar 1 teaspoon baking powder 1 1/2 cups brown sugar, packed 1/2 teaspoon baking soda 2 egg yolks 1 cup milk chocolate chips 2 egg whites 1 cup chopped walnuts 1 tablespoon water Cream 1/2 cup brown sugar, butter and sugar. Add egg yolks and water. Mix in flour, baking powder, and baking soda. Pat into a 15"x10" jelly roll pan. Sprinkle with chocolate chips and chopped nuts. Beat 2 egg whites and 1 cup brown sugar and spread over nut layer. Bake for 25 minutes. Cool completely before cutting into bars. BAR COOKIES SWISS MILK CHOCOLATE BARS