wire rack. Cut into bars. Yields 16 large
minutes. Spread over warm bars. Let cool before cutting, 2
o have fun with this recipe it is after all another
Preheat oven to slow 325\u00b0.
Lightly grease 2 large cookie sheets.
Break chocolate bars into squares, then cut each square diagonally in half.
Set aside 1/2 cup pecan halves; coarsely chop remainder.
Stir together the flour and baking soda on wax paper to mix well.
Beat together the butter, peanut butter, granulated sugar and brown sugar in medium size bowl until light and fluffy. Beat in egg and vanilla until mixed.
Stir in flour mixture until blended; stir in chopped pecans.
.mix all dry ingredients in a bowl. mix wet ingredients together and press into cookie sheet. Bake for 25 mins at 350 and cut into bars when cooled.
nd drizzle on top of bars.
Let chocolate firm and
Heat oven to 350 degrees F.
In large mixing bowl cream butter and sugars until creamy. Add eggs, vanilla, and baking soda and mix well. Add SunButter(R) and mix until thoroughly blended.
Stir in oats. Add your monster ingredients and stir until well mixed throughout cookie dough.
Drop heaping tablespoon full onto parchment lined baking sheets. Bake for 15 to 18 minutes until edges are golden brown and cookies are somewhat firm.
Cool and store in airtight container.
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.
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
ides of pan to loosen bars.
Cool 40 minutes.
Heat oven to 350\u00b0.
Grease 9 x 13 pan.
Combine cake mix, oil and eggs.
Blend well.
Stir in chips and candy bars.
Mixture will be thick.
Press 1/2 of cake mixture into greased pan.
Bake 10 minutes.
eeded. Fold in chopped candy bars and spread the batter evenly
Cool completely on wire rack. (Bars may sink slightly during cooling
Preheat oven to 350\u00b0.
Prepare and bake cookie crust. Meanwhile in large bowl, beat eggs, corn syrup, butter and vanilla until well blended.
Stir in pecans and pour over hot crust. Spread evenly.
Bake 25 minutes or until slightly firm.
Cool and then cut into bars.
Makes about 48 bars.
Beat ingredients together for 2 minutes, or until Mandarin Oranges are mashed.
Pour into 13 x 9 inch greased pan.
Bake at 350 degrees for 25-30 minutes.
Glaze: Beat ingredients together until smooth. Spread on cooled bars.
*note* if you cut the recipe in half you can use it for an 8x8 pan.