o 300\u00b0F Cut the snack bars lengthwise and place on cookie
Melt butter with 2 Snicker Bars.
Add marshmallows and stir to melt.
Add cereal.
Add remaining diced bars.
Press into greased 9 x 13-inch pan.
Allow to cool for 20 minutes.
Cut into bars before serving.
In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine the eggs and butter. Add to dry ingredients and mix well. Stir in chips. Transfer to greased 13 x 9-inch baking pan. Bake at 350\u00b0 for 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with candy bar pieces. Cool on a wire rack. Cut into bars. You may want to refrigerate before cutting.
In a bowl, combine flour, sugar, cocoa, baking powder and salt.
Combine eggs and butter and add to dry ingredients and mix well.
Stir in chips.
Transfer to a greased 9 X 13 baking pan and bake at 350 degrees for 25 -30 minutes.
Immediately sprinkle with candy bar pieces and cool.
Cut into bars.
Cool completely on wire rack. (Bars may sink slightly during cooling
Cut bars in half length-wise, then warm slightly in the microwave so that they are more pliable (5-10 seconds). Form fingers by pinching in the sides of the bars in two places. Slightly press down one end and add a small piece of dried fruit or a pumpkin seed for a fingernail. Ta da...a freaky finger cookie!
-inch pieces (if using snack-size bars, chop them in half
1. Combine oats, flour and sugars; cut margarine in until mixture resebles coarse crumbs. Reserve 1 cup oat mixture; press remaining mixture onto bottom of greased 13x9-inch baking pan. Bake at 350 for 15 min.
2. Comebine cream cheese and eggs, mixing well until blended. Pour over crust. Top with combined remaining ingredients; sprinkle with reserved oat mixture. Bake at 350 for 25 min. Cool; cut into bars.
Preheat oven to 350\u00b0.
In large bowl with electric mixer, beat butter well; blend in brown sugar, egg yolk and vanilla.
By hand, mix in flour, 2/3 cup Heath bars and nuts.
Press into ungreased 15 1/2 x 10 1/2-inch jellyroll pan.
Bake 18 to 20 minutes or until browned.
Remove from oven and immediately sprinkle remaining Heath bars over top.
Cool slightly; cut into bars while warm.
Dip (don't soak!) cookies in milk and place side by side in the bottom of a 9x13-inch pan.
Spread half of the partially softened ice cream over the cookies, smoothing the top.
Sprinkle with 2 crushed chocolate bars.
Repeat layers of cookies, ice-cream, and bars.
Freeze overnight. Thaw slightly before cutting.
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.
Heat oven to 350\u00b0.
Grease 13 x 9-inch pan.
Beat together butter, sugar and corn syrup until light and fluffy.
Blend in egg and vanilla.
Add oats and chocolate chips; mix well.
Press into pan.
Bake 20 minutes or until light golden brown.
Cool and cut into bars.
Makes about 3 dozen bars.
Preheat oven to 350\u00b0.
Mix 1 cup flour, butter and 10x sugar until smooth.
Spread over bottom of an 8 x 8 x 2-inch pan.
Bake for 25 minutes.
Mix remaining ingredients together.
Spread over top of baked cookie base.
Bake 30 minutes and cool.
Cut into 2 1/2 x 1-inch bars.
Makes 24 bars, containing 115 calories each serving.
Grease a 9 x 13-inch dish.
Mix ingredients together and pat in pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Cool on rack, then refrigerate for 1 hour.
Cut into squares or bars.
Makes 32 bars containing 118 calories each.
Heat oven to 350\u00b0.
Mix sugar, butter, vanilla and eggs in large bowl until well blended.
Stir in flour, cereal, 3/4 cup pecans, 2/3 cup of candies, the oats, baking soda, baking powder and salt.
Spread in ungreased rectangular pan, 13 x 9 x 2-inches. Sprinkle with remaining pecans and candies.
Bake until golden brown, 35 to 45 minutes.
Cool; cut into bars about 2 x 1 1/4-inches.
Makes 32 bars.
Combine cake mix and margarine.
Add eggs and mix well.
Fold in nuts.
Batter will be thick.
Spoon into greased 9 x 13-inch pan and bake at 350\u00b0 for 20 to 30 minutes.
If using a spice cake mix or carrot cake mix, sprinkle cookie bars with powdered sugar. Cream cheese icing makes other bars richer.
ack. Cut into bars. Drizzle melted chocolate over bars.
Tip: Look
In a saucepan, bring corn syrup and sugar to a boil.
Add in peanut butter and vanilla.
Pour over cereal mixture and toss to coat evenly.
Spread in 13x9 pan for thick bars or a 11x14 pan for thinner.
Let cool and cut into bars.
In a large saucepan, combine honey peanut butter, and powdered milk. Cool and stir over low heat until blended. Remove from heat and stir in cereal. Press into an 8 inch square baking dish that has been coated with non stick spray. Let stand until set. Cut into bars. Yield about 1 dozen.
Grease pan.
Melt butter and marshmallows.
Stir constantly. Stir in peanut butter until melted.
Stir in milk and breakfast drink.
Fold in raisins and cereal, stirring until evenly coated. With buttered hands, pat evenly into pan.
Cool; cut into bars.