S'mores Bars

S'mores Bars - from Annie's Eats


Yield: 12-16 bars


Ingredients:

3 tbsp. unsalted butter, plus more for greasing the pan

1 cup graham cracker crumbs

¾ cup sweetened condensed milk

1 1/3 cups semisweet chocolate chips

1½ tsp. vanilla extract

Pinch of salt

1 cup mini marshmallows

2 whole graham crackers



Directions:

Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil. Place the butter in a heatproof bowl and microwave until melted. Mix in the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. (I like to use the bottom of a ramekin to do this.)

In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Off the heat, stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate. Gently press down so that the marshmallows become partly embedded in the chocolate. Break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.

Cover and refrigerate the bars until firm, about 4 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles. Refrigerate until ready to serve.

Printed from Annie’s Eats

Amazing Energy Bars

Energy Bars

as seen on Live, Laugh, Love, Cook

Ingredients

1 cup peanut butter

1 egg

1/3 cup margarine

1 tsp vanilla

1/2 cup corn syrup

1/2 cup brown sugar

1/3 cup wheat germ

3 2-1/2 cup rolled oats I made up the additional1/2 cup by adding sliced almonds and enough sesame seeds to fill the 1/2 cup.

1 cup chocolate chips

1/2 cup sunflower seeds

1/2 cup raisins craisins

1/3 c unsweetened coconut

Preheat oven to 350 degrees Fahrenheit. Cream peanut butter and margarine. Beat in corn syrup, brown sugar, egg and vanilla. Stir in all other ingredients. Press into a greased 9X13 pan and bake for 20 minutes. Cut into squares while still warm.

Pay Day Bars

Pay Day Bars - Aunt Joy

1 c. white sugar
1 c. light Karo syrup

Mix in sauce pan and bring to a boil. Remove from heat and add:

1 c. creamy peanut butter
1 tsp. vanilla
1 c. peanuts
6 c. Rice Chex

Put in 9 x 13 -inch pan. Cool and cut into bars.

Banana Bars

Banana Bars - Kari Hilleshiem

1/2 c. butter or margarine
1 1/2 c. sugar
2 eggs
1/2 tsp. salt
1 tsp. baking soda
3/4 c. buttermilk
2 large, ripe bananas, mashed
2 c. flour
1 tsp. vanilla

Combine butter and sugar. Mix well. Add eggs, one at a time. Add buttermilk and bananas and mix well. Combine flour, salt, and soda; add to butter-egg mixture. Add vanilla. Pour mixture into a greased jelly-roll pan (15.5 x 10.5 x 1 inch). Bake 20 minutes at 350. Do not overbake.


Frosting
1 pkg. (3 oz.) cream cheese
1 1/2 tsp. milk
1/4 c. margarine
2 c. powdered sugar
1 tsp. vanilla

Mix first three ingredients well, then add sugar and vanilla.

$52 Cookies

$52 Cookies - heavenly origin


14 oz. caramels
1/3 c. evaporated milk
1 pkg. German Chocolate cake mix
1 Tbsp. water
1/2 c. softened butter
6 oz. semisweet chocolate chips

Preheat oven to 350. Grease and flour 9" x 13" baking pan. Combine caramels and evaporated milk. Cook over low heat, stirring constantly until caramels are melted. Keep warm.

In a large bowl, combine all other ingredients, except chocolate chips. Stir with fork until crumbly, but holds together. Press 1/2 of the dough into prepared pan, reserve the rest for topping. Bake at 350 for 6 minutes.

Take out of oven. Sprinkle chocolate chips over baked dough. Spread (spoon) caramel over chocolate chips. Sprinkle with remaining dough. Bake for 15-20 minutes.

Cool completely.