y sprinkling with chopped toffee bars and remaining 1/2 cup
- melt butter and combine with graham cracker crumbs, press into bottom of square baking dish
- add walnuts, chocolate chips and coconut in layers
- drizzle condensed milk overtop
- bake at 350 for 25-30 minutes
00b0F.
Line 8-inch square pan with heavy-duty foil
wire rack. Cut into bars. Yields 16 large
br>
For the smaller recipe, roll dough into a rectangle
Combine Milky Way bars, margarine and pecans in large
Preheat the oven to 325\u00b0F. Grease and line a 9-inch square baking pan with foil. Mix cookie crumbs and butter and press into the bottom of the prepared pan. Pour in the condensed milk. Sprinkle with the Snickers and chocolate chips.
Bake for 20 mins. Cool in pan on the wire rack. Cut into 36 bars.
Heat oven to 350\u00b0. Line an 8 or 9-inch square baking pan with foil. Lightly grease foil. Beat butter, honey and vanilla in a large bowl with electric mixer until well blended. With mixer on low speed, add egg, flour, granola and raisins and beat just until blended. Spread in prepared pan. Bake 25 to 30 minutes until pick inserted near center comes out clean. Cool in pan on rack. Drizzle glaze over top. When glaze has set, lift foil by ends to cutting board. Cut into bars. Makes 24.
br>For the date-oat bars, preheat oven to 350\u00b0F
Heat oven to 350\u00b0.
Lightly grease and flour a 9-inch square pan.
Beat together eggs, sugar, oil and pumpkin.
In separate bowl mix together flour, baking powder, cinnamon, baking soda, salt and nutmeg.
Add egg mixture; stir well.
Mix in raisins and nuts. Pour into pan.
Bake 35 minutes or until lightly browned.
Cool. Spread with frosting.
Cut into 1 x 3-inch squares.
Refrigerate. Makes 27 bars.
Cream butter and sugar until well mixed.
Add coconut, flour and salt; mix with fork until crumbly.
Press half of crumb mixture into greased 9-inch square pan.
Spread Pineapple Filling evenly over crumb mixture.
Cover with remaining crumb mixture and gently press down.
Bake at 350\u00b0 for 30 to 35 minutes.
Cut into 1 1/2 x 1-inch bars.
Yields 4 1/2 dozen.
In a bowl, combine raisins and figs.
Cover with boiling water and let stand 10 minutes.
Drain, pressing out residual liquid, and add the raisins and figs to a food processor with the dates, 3-legume butter, vanilla, cinnamon and salt.
Puree until a thick doughy paste forms.
Press evenly into a 9\" square pan and chill until firm, then cut into bars.
Prepare Date Filling; cool.
Heat oven to 400\u00b0.
Grease square pan, 9 x 9 x 2-inch.
Mix brown sugar, margarine and shortening. Mix in baking mix and oats.
Press half of the crumbly mixture in pan; spread with filling.
Top with remaining crumbly mixture; press gently into filling.
Bake until light brown, 25 to 30 minutes.
Cut into bars, about 2 x 1 1/2-inch.
Makes 2 dozen cookies.
Lightly grease an 8 inch square cake pan. Line base and
repare the icing while the bars are in the oven. In
Preheat oven to 350\u00b0F Lightly grease a 13x9-inch baking pan.
In large mixing bowl, beat Eagle Brand, peanut butter, egg, and vanilla until smooth. Beat in biscuit mix. Pat evenly in prepared pan.
Bake 20 minutes or until lightly browned. Cool.
Melt chocolate square with butter; drizzle over all, Cut into bars.
Store at room temperature.
Makes 24 bars.
ream cheese, milk and chocolate square.
Simmer over low heat
he frosting over the cookie bars, swirling it into marshmallows.
Mix all ingredients.
Pour into a 9 x 9-inch greased pan. Bake at 325\u00b0 for 40 minutes.
Cut into square bars and roll in powdered sugar.
non-stick spray.
BARS: With an electric mixer, beat