o 350\u00b0F. Lightly grease and line a 7x11 inch rimmed
Pumpkin Squares:
Preheat oven to 350
n microwave. Add white sugar and stir well. Return to microwave
br>Mix flour, brown sugar and baking powder in a large
eam butter, peanut butter, and both sugars and vanilla on medium high
ch baking pan with foil and grease the foil.
In
oil, 1/2 cup coffee and eggs.
Add Swirled Chocolate
ven to 350\u00b0F. Grease and line a 12x8 inch baking
For base: Combine flour and sugar. Cut in butter until
Preheat the oven to 325\u00b0F. Line a baking tray with parchment paper. In a bowl, mix the butter and honey until smooth. Add the cashews, oats, muesli, flour and bananas and mix well. Fold in the egg white. Pour onto the tray and form into an 8 x 12 inch rectangle. Bake for 25 mins, until lightly browned and firm to the touch. Allow to cool for 10 mins, then cut into 20 equal bars.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Drizzle over the bars and allow to cool.
Grease an 8 x 12 inch baking pan. Combine Mars Bars and butter in large saucepan. Stir constantly over low heat without boiling until mixture is smooth, then stir in Rice Krispies. Press mixture evenly into prepared pan.
To make topping, melt chocolate and butter in bowl over hot water and stir until smooth. Spread topping over mixture. Refrigerate until set before slicing.
In a large microwave bowl, melt candy bars and 1/2 cup butter, stirring occasionally, until smooth.
Remove from microwave and stir in cereal until well blended.
Press mixture into a buttered or sprayed 7x11 inch pan.
In a small saucepan melt chocolate chips and remaining 1/4 cup butter, stirring until smooth.
Remove from heat and spread over the top of the bars.
Refrigerate for 1 hour or until firm.
Cut in squares to serve.
Add sugar. Whisk together milk and egg then whisk into dry
dd oil, honey, corn syrup and oranges.
mixing well.
raham crackers, nuts if using, and melted butter.
Press evenly
Take miniture candy bars and packages of M&Ms and cut them up into bite size pieces,until you have 1.5 cups. Put aside and add in last.
Bake at 350 for approximately 30 minutes in a greased 13X10 pan.
Place 30 small paper muffin liners on a tray.
Combine chocolate, butter and honey in a saucepan over low heat, stirring until smooth. Remove from heat and mix in chocolate bars and cherries. Distribute between paper liners and top with extra candied cherries. Chill for 20 mins. Serve.
Mix brown and white sugars and Karo syrup together in pan on stove.
Remove immediately when mixture begins to boil.
Add peanut butter, Spanish peanuts and corn flakes.
Mix well.
Press down into a 9 x 13-inch greased pan.
Melt Hershey bars and spread over top.
Cool and cut into squares.
In large saucepan, cut up Mars bars and melt with butter.
Stir in Rice Krispies and press mixture into a buttered 8 inch square pan.
Melt chocolate chips and spread over Rice Krispies mixture.
After chocolate sets, cut into squares.
Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.