wire rack. Cut into bars. Yields 16 large
br>Place 2 chopped chocolate bars in the top pan of
acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
br>Place 2 chopped chocolate bars in the top pan of
br>Place 2 chopped chocolate bars in the top pan of
nd drizzle on top of bars.
Let chocolate firm and
Beat together the peanut butter and margarine.
Add sugar, stirring until well combined. Gently stir in Holiday Rice Krispies cereal.
Press dough evenly into a 9 x 9 x 2-inch pan coated with cooking spray. Chill in refrigerator about 30 minutes.
Melt chocolate pieces in microwave on high 1 3/4-2 minutes until shiny.
Stir until smooth.
Stir in
half of almonds; aside. Melt chocolate bars for 1-1 1/2 minutes until shiny.
Stir in remaining almonds.
Preheat oven to 350 degrees F (180 degrees C).
Mix 1 cup butter, 1 cup brown sugar and 2 eggs. Stir in 2 cups flour and 1/2 teaspoon salt. Press in ungreased 9 x 13 pan.
Bake for 25 minutes. Let cool.
Heat chocolate and 1/2 cup butter over low heat, stirring constantly until melted. Remove from heat.
Stir in 2 cups powdered sugar and 2 eggs. Beat until smooth. Stir in marshmallows and pecans. Spread mixture over cookie-base. Refrigerate 2 hours. Cut into bars.
lace 2 chopped white chocolate bars in the top pan of
emaining ingredients.
If desired, recipe can be cut in half
br>Cool and cut into bars.
br>Next form the candy bars: Line cookie sheets with wax
Prepare chocolate pudding according to package directions. When thick and boiling, add cake mix (dry) and mix thoroughly.
It will be very thick and almost mealy.
Press into an ungreased 9 x 13-inch pan.
Top with chocolate chips, sprinkled evenly.
Cook at 375\u00b0 for 20 minutes.
Cool and cut into bars.
Heat oven to 350\u00b0.
Grease a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Mix brown sugar, oil and eggs in a large bowl with spoon until smooth.
Stir in remaining ingredients, except Honey Glaze. Spread mixture in pan with spatula, patting evenly with hand. Bake just until center is set, but not firm, 17 to 22 minutes; cool 15 minutes.
Drizzle evenly with Honey Glaze.
Bars can be stored, tightly covered, for up to 2 weeks, or wrap bars tightly in moisture-proof wrap and freeze up to 6 months.
Makes 40 bars.
Spread over a 6 x 8-inch pan.
Melt butter in heavy pan.
Add brown sugar until candy thermometer reaches 268\u00b0 to 270\u00b0 (hard ball stage).
Put nuts on pan.
Pour hot mixture over nuts.
Place Hershey bars on top of hot mixture.
Let melt and spread over top. Refrigerate until hard.
Break in pieces.
Store in refrigerator. Yummy.
hours.
Cut into bars and serve with a dollop
Preheat oven to 350\u00b0.
Grease rectangular pan, 13 x 9 x 2-inches.
Mix cake mix (dry), margarine, brown sugar, water and egg in a large bowl, using a spoon.
Stir in walnuts and vanilla milk chips.
Press firmly in pan.
Bake 32 to 36 minutes or until top forms a crust that is dry to touch.
Cool completely.
Cut into 2 x 1 1/2-inch bars.
Yield: 32 bars.
utter Frosting; spread over cooled bars. If you like, sprinkle with
ach strip crosswise into 8 bars. Serve cold or at room