Had to get you attention....

Hello nice people.

I'm finally going to have two whole days off (this Tuesday and
Wednesday) after working almost three straight weeks. My baking and
knitting time has been seriously cut into.

I have some large bags (bulk from Central Market) of white chocolate
chips, dark chocolate chips and peanut butter chips. Spouse can easily
make a run - he's a teacher who's finally on break - to get maybe nuts,
cranberries or anything else you folks can come up with.
I'm looking for some tried and true bar cookie recipes - the kind that
generally end up in a 9x11 inch glass baking dish, are easy to make (top
layers are fine) and taste rich and wonderful.
I'm super tired, but would like to thank a few folks this holiday season
with goodies (I can only knit so fast). As usual, I'm relying on the
kindness of strangers.

Thanks in advance, and Happy Holidays to all of you.

patrice

In article >,
patrice > wrote:

> I'm looking for some tried and true bar cookie recipes - the kind that
> generally end up in a 9x11 inch glass baking dish, are easy to make (top
> layers are fine) and taste rich and wonderful.

Very simple but very tasty:

Chocolate 'n' Oat Bars
Prep Time: 20 minutes
Servings: Makes 24 to 36 bars
Ingredients Instructions
1 cup unsifted flour
1 cup quick-cooking oats
3/4 cup firmly packed light brown sugar
1/2 cup margarine or butter, softened
1 (14-ounce) can sweetened condensed milk (NOT EVAPORATED MILK)
1 cup chopped nuts (optional)
1 cup package semi-sweet chocolate chips
Preheat oven to 350 (325 for glass dish). In large bowl, combine flour,
oats, sugar and margarine; mix well. Reserving 1/2 cup oat mixture,
press remainder on bottom of 13x9-inch baking pan. Bake 10 minutes.
Pour sweetened condensed milk evenly over crust. Sprinkle with nuts and
chips. Top with reserved oat mixture; press down firmly.
Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store
covered at room temperature.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Scott wrote:
> In article >,
> patrice > wrote:
>
>
>>I'm looking for some tried and true bar cookie recipes - the kind that
>>generally end up in a 9x11 inch glass baking dish, are easy to make (top
>>layers are fine) and taste rich and wonderful.
>
>
> Very simple but very tasty:
>
> Chocolate 'n' Oat Bars
> Prep Time: 20 minutes
> Servings: Makes 24 to 36 bars
> Ingredients Instructions
> 1 cup unsifted flour
> 1 cup quick-cooking oats
> 3/4 cup firmly packed light brown sugar
> 1/2 cup margarine or butter, softened
> 1 (14-ounce) can sweetened condensed milk (NOT EVAPORATED MILK)
> 1 cup chopped nuts (optional)
> 1 cup package semi-sweet chocolate chips
> Preheat oven to 350 (325 for glass dish). In large bowl, combine flour,
> oats, sugar and margarine; mix well. Reserving 1/2 cup oat mixture,
> press remainder on bottom of 13x9-inch baking pan. Bake 10 minutes.
> Pour sweetened condensed milk evenly over crust. Sprinkle with nuts and
> chips. Top with reserved oat mixture; press down firmly.
> Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store
> covered at room temperature.
>

Thank you!
I can use all three flavors of chips too!

patrice

patrice wrote:

> Had to get you attention....
>
> Hello nice people.
>
> I'm finally going to have two whole days off (this Tuesday and
> Wednesday) after working almost three straight weeks. My baking and
> knitting time has been seriously cut into.
>
> I have some large bags (bulk from Central Market) of white chocolate
> chips, dark chocolate chips and peanut butter chips. Spouse can easily
> make a run - he's a teacher who's finally on break - to get maybe nuts,
> cranberries or anything else you folks can come up with.
> I'm looking for some tried and true bar cookie recipes - the kind that
> generally end up in a 9x11 inch glass baking dish, are easy to make (top
> layers are fine) and taste rich and wonderful.
> I'm super tired, but would like to thank a few folks this holiday season
> with goodies (I can only knit so fast). As usual, I'm relying on the
> kindness of strangers.
>
> Thanks in advance, and Happy Holidays to all of you.
>
> patrice
>


These are very fast and easy -- and rich. I've made them many times as
gifts. Notice there's no baking powder in the recipe. They rise
because of the eggs and the air that gets trapped when you beat them,
then they collapse when they cool. Double the recipe for a 9x13" glass
pan, or triple it for a 4 quart (10x15?) lasagna pan:

Brownies
(adapted from recipe in an old _Better Homes and Gardens_ cookbook)

1/2 C flour
1/3 C cocoa
1 C sugar
1/2 C salted butter, softened
2 eggs
1 tsp vanilla
1/2 C chopped nuts

Peheat oven to 325°. Sift flour, cocoa, and sugar into mixing bowl. Add
remaining ingredients and beat well (the batter will lighten in color a
little.) Bake in greased 8x8x2" pan for 35 minutes.

Best regards,
Bob

Jimmy G lists several bars recipes. He has the cheesecake newsletter.

http://members.aol.com/jimg004/brckidx.html

Becca

Becca wrote:

> Jimmy G lists several bars recipes. He has the cheesecake newsletter.
>
> http://members.aol.com/jimg004/brckidx.html
>
> Becca

He's been doing this for years, right?
I forgot about him as a resource - thanks!

patrice

patrice > wrote in
m:

>
>
> Becca wrote:
>
> > Jimmy G lists several bars recipes. He has the cheesecake
> > newsletter.
> >
> > http://members.aol.com/jimg004/brckidx.html
> >
> > Becca
>
> He's been doing this for years, right?
> I forgot about him as a resource - thanks!
>
> patrice
>
>

Sheryl's salted nut bars is good too.

Salted Nut Bars

bars, cookies, desserts

1 box yellow cake mix
1 egg beaten
2/3 cup butter
1 bag miniature marshmallows
1/4 cup butter
2/3 cup corn syrup
1 1/4 cups peanut butter (smooth)
2 teaspoons vanilla
2 cups salted peanuts or mixed nuts

Mix together cake mix, egg, and butter and press into ungreased 11 X
14 inch pan. Bake at 325 for 15 minutes. While hot, pour miniature
marshmallows on top. Put back in the rack of oven for 5-9 minutes to
melt but not brown. Cool.

Melt peanut butter in microwave. Add 1/4 cup butter, corn syrup and
vanilla. Pour this mixture over marshmallows. Sprinkle top with
peanuts. Press Peanuts into top of bars and let cool. Cut into
squares.

Source:
"rec.food.cooking"

- - - - - - - - - - - - - - - - -

Contributor: Sheryl Rosen

Yield: 24 servings

Preparation Time: 0:00



--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Hahabogus wrote:

> patrice > wrote in
> m:
>
>
>>
>>Becca wrote:
>>
>>
>>>Jimmy G lists several bars recipes. He has the cheesecake
>>>newsletter.
>>>
>>>http://members.aol.com/jimg004/brckidx.html
>>>
>>>Becca
>>
>>He's been doing this for years, right?
>>I forgot about him as a resource - thanks!
>>
>>patrice
>>
>>
>
>
> Sheryl's salted nut bars is good too.
>
> Salted Nut Bars
>
> bars, cookies, desserts
>
> 1 box yellow cake mix
> 1 egg beaten
> 2/3 cup butter
> 1 bag miniature marshmallows
> 1/4 cup butter
> 2/3 cup corn syrup
> 1 1/4 cups peanut butter (smooth)
> 2 teaspoons vanilla
> 2 cups salted peanuts or mixed nuts
>
> Mix together cake mix, egg, and butter and press into ungreased 11 X
> 14 inch pan. Bake at 325 for 15 minutes. While hot, pour miniature
> marshmallows on top. Put back in the rack of oven for 5-9 minutes to
> melt but not brown. Cool.
>
> Melt peanut butter in microwave. Add 1/4 cup butter, corn syrup and
> vanilla. Pour this mixture over marshmallows. Sprinkle top with
> peanuts. Press Peanuts into top of bars and let cool. Cut into
> squares.
>
> Source:
> "rec.food.cooking"
>
> - - - - - - - - - - - - - - - - -
>
> Contributor: Sheryl Rosen
>
> Yield: 24 servings
>
> Preparation Time: 0:00
>

Yum!
Looks like it might lend itself to a sprinking of chips too!

patrice
>
>

Hahabogus wrote:

> patrice > wrote in
> m:
>
>
>>
>>Becca wrote:
>>
>>
>>>Jimmy G lists several bars recipes. He has the cheesecake
>>>newsletter.
>>>
>>>http://members.aol.com/jimg004/brckidx.html
>>>
>>>Becca
>>
>>He's been doing this for years, right?
>>I forgot about him as a resource - thanks!
>>
>>patrice
>>
>>
>
>
> Sheryl's salted nut bars is good too.
>
> Salted Nut Bars
>
> bars, cookies, desserts
>
> 1 box yellow cake mix
> 1 egg beaten
> 2/3 cup butter
> 1 bag miniature marshmallows
> 1/4 cup butter
> 2/3 cup corn syrup
> 1 1/4 cups peanut butter (smooth)
> 2 teaspoons vanilla
> 2 cups salted peanuts or mixed nuts
>
> Mix together cake mix, egg, and butter and press into ungreased 11 X
> 14 inch pan. Bake at 325 for 15 minutes. While hot, pour miniature
> marshmallows on top. Put back in the rack of oven for 5-9 minutes to
> melt but not brown. Cool.
>
> Melt peanut butter in microwave. Add 1/4 cup butter, corn syrup and
> vanilla. Pour this mixture over marshmallows. Sprinkle top with
> peanuts. Press Peanuts into top of bars and let cool. Cut into
> squares.
>
> Source:
> "rec.food.cooking"
>
> - - - - - - - - - - - - - - - - -
>
> Contributor: Sheryl Rosen
>
> Yield: 24 servings
>
> Preparation Time: 0:00
>

Yum!
Looks like it might lend itself to a sprinking of chips too!

patrice
>
>

Wow, that is amazing! I have never seen so many bar recipes in one
place.

Thanks

Suzan

In article >,
zxcvbob > wrote:

> Brownies
> (adapted from recipe in an old _Better Homes and Gardens_ cookbook)

Of course, one can always just add chips to the recipe, but I think the
OP was looking for recipes that took specific advantage of the large
bags of white chocolate, dark chocolate, and peanut butter chips she'd
purchased.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Scott wrote:

> In article >,
> zxcvbob > wrote:
>
>
>>Brownies
>>(adapted from recipe in an old _Better Homes and Gardens_ cookbook)
>
>
> Of course, one can always just add chips to the recipe, but I think the
> OP was looking for recipes that took specific advantage of the large
> bags of white chocolate, dark chocolate, and peanut butter chips she'd
> purchased.
>

Hey Scott - you're telepathic (wink).
That's exactly what I plan to do.
I was planning on making one pan with the brownies and one with the
recipe you posted. I figure I can get two different kinds of goodies
going at once and then make more as time permits. (I also have a 16 pack
of eggs to use up). I'm thinkin' a fritatta will be one the menu for
dinner tomorrow night too.

patrice

zxcvbob wrote:

> patrice wrote:
>
>> Had to get you attention....
>>
>> Hello nice people.
>>
>> I'm finally going to have two whole days off (this Tuesday and
>> Wednesday) after working almost three straight weeks. My baking and
>> knitting time has been seriously cut into.
>>
>> I have some large bags (bulk from Central Market) of white chocolate
>> chips, dark chocolate chips and peanut butter chips. Spouse can
>> easily make a run - he's a teacher who's finally on break - to get
>> maybe nuts, cranberries or anything else you folks can come up with.
>> I'm looking for some tried and true bar cookie recipes - the kind that
>> generally end up in a 9x11 inch glass baking dish, are easy to make
>> (top layers are fine) and taste rich and wonderful.
>> I'm super tired, but would like to thank a few folks this holiday
>> season with goodies (I can only knit so fast). As usual, I'm relying
>> on the kindness of strangers.
>>
>> Thanks in advance, and Happy Holidays to all of you.
>>
>> patrice
>>
>
>
> These are very fast and easy -- and rich. I've made them many times as
> gifts. Notice there's no baking powder in the recipe. They rise
> because of the eggs and the air that gets trapped when you beat them,
> then they collapse when they cool. Double the recipe for a 9x13" glass
> pan, or triple it for a 4 quart (10x15?) lasagna pan:
>
> Brownies
> (adapted from recipe in an old _Better Homes and Gardens_ cookbook)
>
> 1/2 C flour
> 1/3 C cocoa
> 1 C sugar
> 1/2 C salted butter, softened
> 2 eggs
> 1 tsp vanilla
> 1/2 C chopped nuts
>
> Peheat oven to 325°. Sift flour, cocoa, and sugar into mixing bowl. Add
> remaining ingredients and beat well (the batter will lighten in color a
> little.) Bake in greased 8x8x2" pan for 35 minutes.
>
> Best regards,
> Bob

Looks great!
(I'll sneak some of the chips on top.)
Glad I have multiple glass pans.

patrice

patrice > wrote in
:

>
>
> zxcvbob wrote:
>
> > patrice wrote:
> >
> >> Had to get you attention....
> >>
> >> Hello nice people.
> >>
> >> I'm finally going to have two whole days off (this Tuesday and
> >> Wednesday) after working almost three straight weeks. My baking
> >> and knitting time has been seriously cut into.
> >>
> >> I have some large bags (bulk from Central Market) of white
> >> chocolate chips, dark chocolate chips and peanut butter chips.
> >> Spouse can easily make a run - he's a teacher who's finally on
> >> break - to get maybe nuts, cranberries or anything else you folks
> >> can come up with. I'm looking for some tried and true bar cookie
> >> recipes - the kind that generally end up in a 9x11 inch glass
> >> baking dish, are easy to make (top layers are fine) and taste
> >> rich and wonderful. I'm super tired, but would like to thank a
> >> few folks this holiday season with goodies (I can only knit so
> >> fast). As usual, I'm relying on the kindness of strangers.
> >>
> >> Thanks in advance, and Happy Holidays to all of you.
> >>
> >> patrice
> >>
> >
> >
> > These are very fast and easy -- and rich. I've made them many
> > times as gifts. Notice there's no baking powder in the recipe.
> > They rise because of the eggs and the air that gets trapped when
> > you beat them, then they collapse when they cool. Double the
> > recipe for a 9x13" glass pan, or triple it for a 4 quart (10x15?)
> > lasagna pan:
> >
> > Brownies
> > (adapted from recipe in an old _Better Homes and Gardens_
> > cookbook)
> >
> > 1/2 C flour
> > 1/3 C cocoa
> > 1 C sugar
> > 1/2 C salted butter, softened
> > 2 eggs
> > 1 tsp vanilla
> > 1/2 C chopped nuts
> >
> > Peheat oven to 325°. Sift flour, cocoa, and sugar into mixing
> > bowl. Add remaining ingredients and beat well (the batter will
> > lighten in color a little.) Bake in greased 8x8x2" pan for 35
> > minutes.
> >
> > Best regards,
> > Bob
>
> Looks great!
> (I'll sneak some of the chips on top.)
> Glad I have multiple glass pans.
>
> patrice
>
>

My 30 yr old daughter likes to roll in the pan of this one:

Chocolate Oh Henry Squares

bars, cookies, desserts

Whole graham crackers
3/4 cup butter
2/3 cup packed brown sugar
1/2 cup whole milk
1/3 cup semisweet chocolate chips
1 1/4 cups graham cracker crumbs
1 cup chopped walnuts
-----Icing----
1 1/4 cups icing sugar
3 tablespoon Butter
1/4 cup cocoa
5 tsp strong hot coffee

Line a 9 x 9 pan with whole crackers trimming to fit. Set aside

Put butter, sugar and milk in saucepan. Bring to boil. Remove from heat
and
stir in chips, when chips have melted add the crumbs and nuts. Stir to
mix.
Pour over crackers in pan.

Cover with whole crackers trimming to fit. Cool before frosting.

Icing - Beat all together in small bowl adjusting liquid as needed.
Spread
over crackers. Cover and allow to stand a few hours so crackers soften.


- - - - - - - - - - - - - - - - - - -


--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Hahabogus wrote:

> patrice > wrote in
> :
>
>
>>
>>zxcvbob wrote:
>>
>>
>>>patrice wrote:
>>>
>>>
>>>>Had to get you attention....
>>>>
>>>>Hello nice people.
>>>>
>>>>I'm finally going to have two whole days off (this Tuesday and
>>>>Wednesday) after working almost three straight weeks. My baking
>>>>and knitting time has been seriously cut into.
>>>>
>>>>I have some large bags (bulk from Central Market) of white
>>>>chocolate chips, dark chocolate chips and peanut butter chips.
>>>>Spouse can easily make a run - he's a teacher who's finally on
>>>>break - to get maybe nuts, cranberries or anything else you folks
>>>>can come up with. I'm looking for some tried and true bar cookie
>>>>recipes - the kind that generally end up in a 9x11 inch glass
>>>>baking dish, are easy to make (top layers are fine) and taste
>>>>rich and wonderful. I'm super tired, but would like to thank a
>>>>few folks this holiday season with goodies (I can only knit so
>>>>fast). As usual, I'm relying on the kindness of strangers.
>>>>
>>>>Thanks in advance, and Happy Holidays to all of you.
>>>>
>>>>patrice
>>>>
>>>
>>>
>>>These are very fast and easy -- and rich. I've made them many
>>>times as gifts. Notice there's no baking powder in the recipe.
>>>They rise because of the eggs and the air that gets trapped when
>>>you beat them, then they collapse when they cool. Double the
>>>recipe for a 9x13" glass pan, or triple it for a 4 quart (10x15?)
>>>lasagna pan:
>>>
>>>Brownies
>>>(adapted from recipe in an old _Better Homes and Gardens_
>>>cookbook)
>>>
>>>1/2 C flour
>>>1/3 C cocoa
>>>1 C sugar
>>>1/2 C salted butter, softened
>>>2 eggs
>>>1 tsp vanilla
>>>1/2 C chopped nuts
>>>
>>>Peheat oven to 325°. Sift flour, cocoa, and sugar into mixing
>>>bowl. Add remaining ingredients and beat well (the batter will
>>>lighten in color a little.) Bake in greased 8x8x2" pan for 35
>>>minutes.
>>>
>>>Best regards,
>>>Bob
>>
>>Looks great!
>>(I'll sneak some of the chips on top.)
>>Glad I have multiple glass pans.
>>
>>patrice
>>
>>
>
>
> My 30 yr old daughter likes to roll in the pan of this one:
>
> Chocolate Oh Henry Squares
>
> bars, cookies, desserts
>
> Whole graham crackers
> 3/4 cup butter
> 2/3 cup packed brown sugar
> 1/2 cup whole milk
> 1/3 cup semisweet chocolate chips
> 1 1/4 cups graham cracker crumbs
> 1 cup chopped walnuts
> -----Icing----
> 1 1/4 cups icing sugar
> 3 tablespoon Butter
> 1/4 cup cocoa
> 5 tsp strong hot coffee
>
> Line a 9 x 9 pan with whole crackers trimming to fit. Set aside
>
> Put butter, sugar and milk in saucepan. Bring to boil. Remove from heat
> and
> stir in chips, when chips have melted add the crumbs and nuts. Stir to
> mix.
> Pour over crackers in pan.
>
> Cover with whole crackers trimming to fit. Cool before frosting.
>
> Icing - Beat all together in small bowl adjusting liquid as needed.
> Spread
> over crackers. Cover and allow to stand a few hours so crackers soften.
>
>
> - - - - - - - - - - - - - - - - - - -
>

I couldn't figure out where the O Henry bars where in the recipe (I'm
not sure that I've ever had one). Lemme guess, this is what they taste
like. I've really been missing out.
These look amazing!

patrice

In article >,
zxcvbob > wrote:

> Brownies
> (adapted from recipe in an old _Better Homes and Gardens_ cookbook)

Of course, one can always just add chips to the recipe, but I think the
OP was looking for recipes that took specific advantage of the large
bags of white chocolate, dark chocolate, and peanut butter chips she'd
purchased.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Jimmy G lists several bars recipes. He has the cheesecake newsletter.

http://members.aol.com/jimg004/brckidx.html

Becca

Patrice wants to make bars with:

....some large bags (bulk from Central Market) of white chocolate
chips, dark chocolate chips and peanut butter chips.

********************
I really like bar recipes, too. I generally like to do multiple
batches, and bar recipes are so easy to crank out. Much less
trouble than dealing with individual cookies.

I've yet to make them, but what about some white brownies made
with the white chocolate chips? I like grasshopper brownies,
too. The ones I make are simply brownies with a green-tinted
mint icing with a thin layer of melted chocolate (chips!) on top.

Hey! It's not a bar, but you know you can make "easy" fudge
with those chips, don't you? What I mean by "easy" is that you
don't have to bring it to some critical boiling temperature and
then beat it after it cools. The general recipe is to melt 2 cups
of chips and stir in a 14 oz. can of sweetened condensed milk.
A little vanilla and maybe some nuts and pour it into a pan and
cool it. It always sets up. Very quick and very easy, and
everybody I know likes it.

Good luck and have fun!

Michael

Bars: http://tinyurl.com/6oqpg

Bars: http://tinyurl.com/6mwjz


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

(PENMART01) wrote in
:

> Bars: http://tinyurl.com/6oqpg
>
> Bars: http://tinyurl.com/6mwjz
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````


I Got these off of USENET Net somewhere.
* Exported from MasterCook *

Candy Bar Brownies

Recipe By :Taste of Home
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine -- melted
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 oz. ea.) -- cut into 1/4"
pieces
3 (1.55 oz.ea) plain milk chocolate candy --
coarsely chopped
bars

In a bowl, combine butter, sugar, eggs and vanilla.
Combine flour, cocoa, baking powder and salt; set aside 1/4 cup.
Add remaining ingredients to the egg mixture; mix well. Toss Snickers
pieces with reserved flour mixture; stir into batter. Transfer to a
greased
13x9" baking pan. Sprinkle with milk chocolate candy pieces. Bake at 350
degrees for 30-35 min. or until toothpick inserted near the center comes
out
clean (do not overbake). Cool on a wire rack. Chill before cutting.



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 104 Calories; 4g Fat (37.5%
calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber;
31mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Hahabogus wrote:

> (PENMART01) wrote in
> :
>
>
>>Bars: http://tinyurl.com/6oqpg
>>
>>Bars: http://tinyurl.com/6mwjz
>>
>>
>>---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
>> ---= Move UNITED NATIONS To Paris =---
>> *********
>>"Life would be devoid of all meaning were it without tribulation."
>>Sheldon
>>````````````
>
>
>
> I Got these off of USENET Net somewhere.
> * Exported from MasterCook *
>
> Candy Bar Brownies
>
> Recipe By :Taste of Home
> Serving Size : 36 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3/4 cup butter or margarine -- melted
> 2 cups sugar
> 4 eggs
> 2 teaspoons vanilla extract
> 1 1/2 cups flour
> 1/3 cup baking cocoa
> 1/2 teaspoon baking powder
> 1/4 teaspoon salt
> 4 Snickers bars (2.07 oz. ea.) -- cut into 1/4"
> pieces
> 3 (1.55 oz.ea) plain milk chocolate candy --
> coarsely chopped
> bars
>
> In a bowl, combine butter, sugar, eggs and vanilla.
> Combine flour, cocoa, baking powder and salt; set aside 1/4 cup.
> Add remaining ingredients to the egg mixture; mix well. Toss Snickers
> pieces with reserved flour mixture; stir into batter. Transfer to a
> greased
> 13x9" baking pan. Sprinkle with milk chocolate candy pieces. Bake at 350
> degrees for 30-35 min. or until toothpick inserted near the center comes
> out
> clean (do not overbake). Cool on a wire rack. Chill before cutting.


Oh this looks absolutely wonderful. I'm really glad that there aren't
any Snickers bars in the cabinet though. The recipe will definately go
into the file for post Halloween left over candy bar bar making.

Thanks!

patrice

>
>
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 104 Calories; 4g Fat (37.5%
> calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber;
> 31mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
> Meat; 1 Fat; 1/2 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
>
>
>

PENMART01 wrote:

> Bars: http://tinyurl.com/6oqpg
>
> Bars: http://tinyurl.com/6mwjz
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> `````


Thanks Shel.

Reckon it might be a bit tough to bake with the goodies in the first
link though. Unless, I suppose, I was planning on making some freakish
version of Baked Alaska. Or, maybe you meant I should each them while
baking?

patrice

```````

"Michael" > wrote in
oups.com:

> Patrice wants to make bars with:
>
> ...some large bags (bulk from Central Market) of white chocolate
> chips, dark chocolate chips and peanut butter chips.
>
> ********************
> I really like bar recipes, too. I generally like to do multiple
> batches, and bar recipes are so easy to crank out. Much less
> trouble than dealing with individual cookies.
>
> I've yet to make them, but what about some white brownies made
> with the white chocolate chips? I like grasshopper brownies,
> too. The ones I make are simply brownies with a green-tinted
> mint icing with a thin layer of melted chocolate (chips!) on top.
>
> Hey! It's not a bar, but you know you can make "easy" fudge
> with those chips, don't you? What I mean by "easy" is that you
> don't have to bring it to some critical boiling temperature and
> then beat it after it cools. The general recipe is to melt 2 cups
> of chips and stir in a 14 oz. can of sweetened condensed milk.
> A little vanilla and maybe some nuts and pour it into a pan and
> cool it. It always sets up. Very quick and very easy, and
> everybody I know likes it.
>
> Good luck and have fun!
>
> Michael
>
>

These bars are pretty good,(better if you use brown sugar in the crust)

Wayne B posted a link to them in the Great no leak pecan pie thread.



Pecan Pie Bars I

bars, desserts, Holiday

crust:
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup margarine
filling:
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 tablespoons margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

**IMPORTANT** Lightly grease a 10x15 inch jellyroll pan.


2. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut
in 1 cup of margarine until mixture
resembles coarse crumbs. Sprinkle the mixture evenly over the prepared
pan,
and press in firmly.

3. Bake for 20 minutes in the preheated oven.

4. While the crust is baking, prepare the filling. In a large bowl mix
together the eggs, corn syrup,
1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir
in the chopped pecans.
Spread the filling evenly over the crust as soon as it comes out of the
oven.

5. Bake for 25 minutes in the preheated oven, or until set. Allow to cool
completely on a wire rack before
slicing into bars.


For a better crust replace the white sugar with brown Sugar




--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Hahabogus wrote:

> "Michael" > wrote in
> oups.com:
>
>
>>Patrice wants to make bars with:
>>
>>...some large bags (bulk from Central Market) of white chocolate
>>chips, dark chocolate chips and peanut butter chips.
>>
>>********************
>>I really like bar recipes, too. I generally like to do multiple
>>batches, and bar recipes are so easy to crank out. Much less
>>trouble than dealing with individual cookies.
>>
>>I've yet to make them, but what about some white brownies made
>>with the white chocolate chips? I like grasshopper brownies,
>>too. The ones I make are simply brownies with a green-tinted
>>mint icing with a thin layer of melted chocolate (chips!) on top.
>>
>>Hey! It's not a bar, but you know you can make "easy" fudge
>>with those chips, don't you? What I mean by "easy" is that you
>>don't have to bring it to some critical boiling temperature and
>>then beat it after it cools. The general recipe is to melt 2 cups
>>of chips and stir in a 14 oz. can of sweetened condensed milk.
>>A little vanilla and maybe some nuts and pour it into a pan and
>>cool it. It always sets up. Very quick and very easy, and
>>everybody I know likes it.
>>
>>Good luck and have fun!
>>
>>Michael
>>
>>
>
>
> These bars are pretty good,(better if you use brown sugar in the crust)
>
> Wayne B posted a link to them in the Great no leak pecan pie thread.
>
>
>
> Pecan Pie Bars I
>
> bars, desserts, Holiday
>
> crust:
> 3 cups all-purpose flour
> 1/2 cup white sugar
> 1/2 teaspoon salt
> 1 cup margarine
> filling:
> 4 eggs
> 1 1/2 cups light corn syrup
> 1 1/2 cups white sugar
> 3 tablespoons margarine, melted
> 1 1/2 teaspoons vanilla extract
> 2 1/2 cups chopped pecans
>
> DIRECTIONS:
>
> 1. Preheat oven to 350 degrees F (175 degrees C).
>
> **IMPORTANT** Lightly grease a 10x15 inch jellyroll pan.
>
>
> 2. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut
> in 1 cup of margarine until mixture
> resembles coarse crumbs. Sprinkle the mixture evenly over the prepared
> pan,
> and press in firmly.
>
> 3. Bake for 20 minutes in the preheated oven.
>
> 4. While the crust is baking, prepare the filling. In a large bowl mix
> together the eggs, corn syrup,
> 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir
> in the chopped pecans.
> Spread the filling evenly over the crust as soon as it comes out of the
> oven.
>
> 5. Bake for 25 minutes in the preheated oven, or until set. Allow to cool
> completely on a wire rack before
> slicing into bars.
>
>
> For a better crust replace the white sugar with brown Sugar
>
>
>

Oh geeze. These look great too. I'll have to send the spouse on a
pecan run.
>

"Michael" > wrote in
oups.com:

> Patrice wants to make bars with:
>
> ...some large bags (bulk from Central Market) of white chocolate
> chips, dark chocolate chips and peanut butter chips.
>
> ********************
> I really like bar recipes, too. I generally like to do multiple
> batches, and bar recipes are so easy to crank out. Much less
> trouble than dealing with individual cookies.
>
> I've yet to make them, but what about some white brownies made
> with the white chocolate chips? I like grasshopper brownies,
> too. The ones I make are simply brownies with a green-tinted
> mint icing with a thin layer of melted chocolate (chips!) on top.
>
> Hey! It's not a bar, but you know you can make "easy" fudge
> with those chips, don't you? What I mean by "easy" is that you
> don't have to bring it to some critical boiling temperature and
> then beat it after it cools. The general recipe is to melt 2 cups
> of chips and stir in a 14 oz. can of sweetened condensed milk.
> A little vanilla and maybe some nuts and pour it into a pan and
> cool it. It always sets up. Very quick and very easy, and
> everybody I know likes it.
>
> Good luck and have fun!
>
> Michael
>


Got this off of USENET somewhere.

* Exported from MasterCook *

Caramel Pecan Dream Bars

Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***BASE***
1 package pillsbury plus yellow cake mix
1/3 cup margarine or butter -- softened
1 egg
***FILLING***
1 can sweetened condensed milk
1 egg
1 teaspoon vanilla
1 cup chopped pecans
1/2 cup heath bits o'brickle baking chips

Heat oven to 350 degrees.

Grease 13x9 inch pan.

In large bowl, combine cake mix, margarine and egg. Mix at highest speed
until crumbly. Press into prepared pan.

In small bowl, beat milk, egg and vanilla until blended. Stir in pecans
and Bits O'Brickle chips. Pour over base in pan; spread to cover.

Bake at 350 degrees for 25 to 35 minutes or until light and golden brown.

Center may appear loose but will set upon cooling.

Allow bars to cool completely before cutting.

Busted by Barb at >






- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 53 Calories; 3g Fat (52.6%
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber;
13mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0



--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Michael wrote:

> Patrice wants to make bars with:
>
> ...some large bags (bulk from Central Market) of white chocolate
> chips, dark chocolate chips and peanut butter chips.
>
> ********************
> I really like bar recipes, too. I generally like to do multiple
> batches, and bar recipes are so easy to crank out. Much less
> trouble than dealing with individual cookies.
>
> I've yet to make them, but what about some white brownies made
> with the white chocolate chips? I like grasshopper brownies,
> too. The ones I make are simply brownies with a green-tinted
> mint icing with a thin layer of melted chocolate (chips!) on top.
>
> Hey! It's not a bar, but you know you can make "easy" fudge
> with those chips, don't you? What I mean by "easy" is that you
> don't have to bring it to some critical boiling temperature and
> then beat it after it cools. The general recipe is to melt 2 cups
> of chips and stir in a 14 oz. can of sweetened condensed milk.
> A little vanilla and maybe some nuts and pour it into a pan and
> cool it. It always sets up. Very quick and very easy, and
> everybody I know likes it.
>
> Good luck and have fun!
>
> Michael
>

Thanks for all the input!
Y'know, I had a really wonderful Blonde Brownie recipe. At some point,
I became less than diligent at putting tested and approved recipes in my
clip book. I haven't a clue as to where it went.
The grasshopper brownies, well, they'd never make it out of the kitchen
- I adore mint and chocolate....sometimes together, sometimes not....I'm
not fussy.
I've never done the "easy" fudge. What a wonderful idea. I'm covered on
all the ingredients too.
I'll pose the same question that I asked Allan. Do you think it's safe
to use expired sweetened condensed milk? I have a bunch of cans from a
time when I thought I'd be baking who knows what that required it (lots
of it apparently). Well, I've slept since then and the cans are still
in the back of the cabinet.

Thanks for all your great ideas!

patrice

Good morning, Patrice.

I would be leery of the expired sweetened condensed milk. My
guess is that rather than spoil, the sugar probably settles out of
it. Open a can and see. I wouldn't be beyond dipping my finger
in it and doing a taste test. If it still tastes sweet and is still
thick with not too much sediment that won't stir back into the
liquid, I'd use it.

I'm presently finishing up the last of some powdered milk that
expired in 1998.

Happy holidays! We got a decent snow here in southern
Indiana this morning. WAHOOO!! About 4 inches and still
coming down. I drove the 4-wheel drive into work and I was
glad I did. Hope the snow sticks around through Christmas.
<segue into a terrible rendition of I'm Dreaming of a White
Christmas.>

Michael

Michael wrote:

> Good morning, Patrice.
>
> I would be leery of the expired sweetened condensed milk. My
> guess is that rather than spoil, the sugar probably settles out of
> it. Open a can and see. I wouldn't be beyond dipping my finger
> in it and doing a taste test. If it still tastes sweet and is still
> thick with not too much sediment that won't stir back into the
> liquid, I'd use it.
>
> I'm presently finishing up the last of some powdered milk that
> expired in 1998.
>
> Happy holidays! We got a decent snow here in southern
> Indiana this morning. WAHOOO!! About 4 inches and still
> coming down. I drove the 4-wheel drive into work and I was
> glad I did. Hope the snow sticks around through Christmas.
> <segue into a terrible rendition of I'm Dreaming of a White
> Christmas.>
>
> Michael
>

Hiya Michael,

First I called the help line at Borden. They said something about the
Sweetened Condensed Milk being good for 24 months, then it darkens and
"won't perform as well". I opened one of the offending cans....very
very weird. It had congealed and turned dark dark brown. I did the
pinky taste taste. I've never been the biggest fan of the sweet stuff
anyway, but this was, well, oogie. I tossed four old cans (I hated to
to that) and kept one that was due to implode 2 months ago. It was a
bit darker, but passed the pinky test and hadn't congealed, so I used
it. Spouse graciously got a few new cans - way different in color and
quite pourable.

Michael, you are using mighty scary powdered milk.

Happy holidays to you too!
Your weather sounds similar to our Dallas weather. It was around 70 the
last two days. Today its 32 and sleeting/snowing. Tis the season I
guess. (No reditions of White Christmas here - too too terrible.)

patrice

"patrice" wrote ...
> Had to get you attention....
>
> Hello nice people.
>
> I'm finally going to have two whole days off (this Tuesday and Wednesday)
> after working almost three straight weeks. My baking and knitting time
> has been seriously cut into.
>
> I have some large bags (bulk from Central Market) of white chocolate
> chips, dark chocolate chips and peanut butter chips. Spouse can easily
> make a run - he's a teacher who's finally on break - to get maybe nuts,
> cranberries or anything else you folks can come up with.
> I'm looking for some tried and true bar cookie recipes - the kind that
> generally end up in a 9x11 inch glass baking dish, are easy to make (top
> layers are fine) and taste rich and wonderful.
> I'm super tired, but would like to thank a few folks this holiday season
> with goodies (I can only knit so fast). As usual, I'm relying on the
> kindness of strangers.
>
> Thanks in advance, and Happy Holidays to all of you.
>
> patrice
>

This is the recipe Ed loves to make as "punishment" for the women, because
he's never allowed to join us for Ladies' Weekend at the Lake---he's even
offered to shave his legs---it's the beard that he won't let go of! Dang,
we always feel so horribly abused!

Enjoy --- Pam

AUSTRIAN CREAM CHEESE BROWNIES (from the choco page #7 - Pillsbury Classic
Cookbooks)
Crust:

1 1/2 c Flour

1 c Brown Sugar

1/2 t Cinnamon

2/3 c Butter -- softened

Topping:

8 oz Cream cheese -- softened

3/4 c Sugar

2 T Flour

2 Egg

6 oz Semisweet Chocolate chips

Glaze:

6 oz Semisweet Chocolate chips

1/2 c Pecans or walnuts -- chopped

Heat oven to 350-F. In large bowl, combine all crust ingredients. Beat at
medium speed about 2 minutes or until crumbly and well blended. Press
mixture into ungreased 13x9-inch pan. Bake at 350-F for 12 minutes. Remove
from oven.


In small bowl, beat cream cheese, sugar, 2 Tbsp flour and eggs at medium
speed until smooth, about 2 minutes. Stir in 1 cup chocolate chips. Pour
over partially baked crust. Bake an additional 15 to 20 minutes or until
topping is almost set. Remove from oven; immediately sprinkle 1 cup
chocolate chips over top. Return to oven for 1 minute to melt chips. Gently
spread melted chips over top. Sprinkle with pecans; lightly press into
glaze. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

Ed Grabau and Pam Jacoby wrote:
> "patrice" wrote ...
>
>>Had to get you attention....
>>
>>Hello nice people.
>>
>>I'm finally going to have two whole days off (this Tuesday and Wednesday)
>>after working almost three straight weeks. My baking and knitting time
>>has been seriously cut into.
>>
>>I have some large bags (bulk from Central Market) of white chocolate
>>chips, dark chocolate chips and peanut butter chips. Spouse can easily
>>make a run - he's a teacher who's finally on break - to get maybe nuts,
>>cranberries or anything else you folks can come up with.
>>I'm looking for some tried and true bar cookie recipes - the kind that
>>generally end up in a 9x11 inch glass baking dish, are easy to make (top
>>layers are fine) and taste rich and wonderful.
>>I'm super tired, but would like to thank a few folks this holiday season
>>with goodies (I can only knit so fast). As usual, I'm relying on the
>>kindness of strangers.
>>
>>Thanks in advance, and Happy Holidays to all of you.
>>
>>patrice
>>
>
>
> This is the recipe Ed loves to make as "punishment" for the women, because
> he's never allowed to join us for Ladies' Weekend at the Lake---he's even
> offered to shave his legs---it's the beard that he won't let go of! Dang,
> we always feel so horribly abused!
>
> Enjoy --- Pam
>
> AUSTRIAN CREAM CHEESE BROWNIES (from the choco page #7 - Pillsbury Classic
> Cookbooks)
> Crust:
>
> 1 1/2 c Flour
>
> 1 c Brown Sugar
>
> 1/2 t Cinnamon
>
> 2/3 c Butter -- softened
>
> Topping:
>
> 8 oz Cream cheese -- softened
>
> 3/4 c Sugar
>
> 2 T Flour
>
> 2 Egg
>
> 6 oz Semisweet Chocolate chips
>
> Glaze:
>
> 6 oz Semisweet Chocolate chips
>
> 1/2 c Pecans or walnuts -- chopped
>
> Heat oven to 350-F. In large bowl, combine all crust ingredients. Beat at
> medium speed about 2 minutes or until crumbly and well blended. Press
> mixture into ungreased 13x9-inch pan. Bake at 350-F for 12 minutes. Remove
> from oven.
>
>
> In small bowl, beat cream cheese, sugar, 2 Tbsp flour and eggs at medium
> speed until smooth, about 2 minutes. Stir in 1 cup chocolate chips. Pour
> over partially baked crust. Bake an additional 15 to 20 minutes or until
> topping is almost set. Remove from oven; immediately sprinkle 1 cup
> chocolate chips over top. Return to oven for 1 minute to melt chips. Gently
> spread melted chips over top. Sprinkle with pecans; lightly press into
> glaze. Refrigerate 1 hour. Cut into bars. Store in refrigerator.
>
>
This sounds wonderful (and it'll use up some of my stash of chips)!
Thank you so much.

patrice