Spread over crust.
Bake bars 15 to 20 minutes or
Cool completely and cut into bars.
In food processor, mix together the crust ingredients.
Press into a 15 x 10-inch pan.
Bake at 350\u00b0 for 15 minutes (crust will be very light colored).
Meanwhile, combine eggs, sugar, flour and salt; beat together.
Fold in rhubarb.
Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
Cool; cut into bars.
Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on the package.
Combine 1 cup of the prepared Dream Whip with the Jell-O instant pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with mixer until well mixed.
Pour into pie shell. Chill in refrigerator until set, about 2 hours.
Top with remaining Dream Whip.
Serves 6.
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
nd spread).
Bake the bars for 30 mins, until golden
ver the top of the bars as soon as they come
1. Use only half of the cake. The other half, put away for another time.
2. Cut this half into small pieces. Divide into 12 individual bowls.
3. Layer with Bailey's, pudding, whipped cream, and candy bars. Continue layering, ending with candy bars on top.
4. Chill 8 hours or overnight.
pread over the top of bars as soon as they come
inutes longer.
Makes 30 bars.
Mix together flour, 1/2 cup of the brown sugar and margarine to fine particles.
Press into bottom of pan.
Bake for 15 minutes.
Beat remaining ingredients (except coconut) until just blended.
Add coconut and pour over bottom layer.
Return to oven and bake until golden brown.
Cool in pan and cut into bars.
Melt first two ingredients together.
Melt candy bars into mixture.
Let cool.
Add 1/2 of Cool Whip. Let set in refrigerator for 2 hours. Pour in shell, then add rest of Cool Whip.
Keep cool.
Serve.
if desired.
Makes 20 bars.
Cream butter and sugar. Add egg and mix. Add flour and blend well. Pat into a 13 x 9 inch pan.
Spread preserves evenly over the top. Combine remaining ingredients to make the topping.
Spread evenly over the preserves. Bake 25 minutes in a 350 degree F(175 degrees C) oven. Cool pan completely on a rack and cut into bars.
Mix flour, 1/2 cup brown sugar and butter together until crumbly, much like pie crust.
Pat into a 9 x 13-inch pan.
Bake for 10 minutes.
Cool a little.
Mix remaining ingredients and spread over first mixture and bake for 20 minutes at 350\u00b0.
Cool a little and cut into bars.
Sift together and set aside 1 cup flour, brown sugar and salt. Cut in until fine crumbled shortening.
Pat into greased 8-inch square pan.
Bake at 350\u00b0 for 15 minutes.
Sift together and set aside 1/4 cup flour, baking powder and salt.
Beat until very thick eggs and brown sugar.
Add to flour mixture chocolate chips and vanilla.
Spread over baked mixture.
Bake at 350\u00b0 for 45 minutes.
Yield: 32 (2 x 1-inch) bars.
Cream together butter, 1/2 cup of the brown sugar and 1 cup flour.
Pat out in a greased 9 x 9-inch pan.
Bake, while mixing the following:
Beat eggs, vanilla, salt, remaining 1 cup of brown sugar with 2 tablespoons flour and baking powder; mix well.
Add coconut and nuts.
Pour over baked crust.
Return to oven; bake at 350\u00b0 for 30 minutes.
Cool 5 minutes; cut into bars.
if desired.
Makes 20 bars.
Mix 1/2 cup brown sugar, 1 cup flour and butter into crumbly mass and pat into a shallow 8 x 13-inch pan.
Bake for 10 minutes in 375\u00b0 oven.
Let cool.
Beat sugar and eggs together; add vanilla.
Sift flour with baking powder and salt.
Add to egg mixture.
Add coconut and nuts.
Mix thoroughly and spread over bottom layer.
Bake for 20 minutes at 375\u00b0.
Cool slightly and cut into bars.
Melt butter in a 9 x 13-inch pan and add ingredients in order. Bake at 350\u00b0 for 25 minutes.
Cool and cut into bars.