Peanut Butter and Milk Chocolate Chip Brownie Bars

Peanut Butter and Milk Chocolate Chip Brownie Bars

6 tablespoons butter or margarine, melted
1 1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1/2 cup Reese's Peanut Butter (I used Jif-it's what was on hand)
1 cup Hershey's Milk Chocolate Chips, divided
1 cup Reese's Peanut Butter Chips, divided
3/4 teaspoon shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350 degrees. Grease 13x9x2-inch pan.

2. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt; add to egg mixture, stirring until well blended. Spread evenly in prepared pan. Bake 20 minutes.

3. Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla. Pour evenly over baked layer. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

4. Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. (I didn't wait that long!) Store loosely covered at room temperature.

Source: Hershey's Classic Recipes

PEANUT NUT BUTTER BARS

1 stick unsalted butter, softened

1 cup packed light brown sugar

1/2 cup creamy peanut butter

1 large egg, at room temperature

1 tablespoon pure vanilla flavoring

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

8 ounces white chocolate, chopped divided into two 4 oz. portions

8 ounces semisweet chocolate, chopped divided into two 4 oz. portions


1 cup chopped pecans, toasted and divided into two 1/2-cup portions

Preheat the oven to 325 degrees. Line an 8 x 8 pan with aluminum foil and butter the foil. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined. Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.

A BOUNTIFUL KITCHEN

Apple Fritter Rings

1 egg
2/3-cup milk
1-tspn vegetable oil
1-cup all-purpose flour
2-tbspn sugar
1-tspn baking powder
dash of salt
5 large tart apples (Cameos or Granny Smith or our personal favs)
1-1/2 cups vegetable oil
1/4-cup sugar
1/2-tspn cinnamon

In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in rings. Dip rings into batter; and deep fry a few at a time, until all are golden. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritter. Serve warm. (2 dozen)

Pumpkin Bars

4 eggs
1 2/3C sugars
1 c oil
1 16 oz can pumpkin

Mix together well, set aside.


2 c flour
2 t baking powder
1 t baking soda
2 t cinnamon
1 t all spice
1 t nutmeg
1 t ginger
1 t salt
whisk together. Then pour into the pumpkin mixture.

Pour into jellyroll pan. Bake at 350° for 25-30 min. Cool on wire rack.
Icing:
1 stick butter
8 oz. Cream cheese
1 t vanilla extract
2 c confectioners sugar
Mix all together. Spread on cooled pumpkin bars.
This recipe was on the Amish Recipe Site posted d5enzo

Almond Joy Brownie Mix or Cupcake in Jar

Almond Joy Brownies Mix in a Jar

2 1/4 cups granulated sugar
1/2 cup cocoa powder (wipe jar after this layer)
1 1/4 cups flaked coconut, sprinkled with 1 teaspoon
almond extract and tossed to blend
3/4 cup coarsely chopped whole almonds
1 1/4 cups flour mixed with 1 teaspoon baking powder
and 1 teaspoon salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach the following instructions on a gift tag:

Almond Joy Brownies or Cup Cakes

Makes 2 dozen
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.

Add:

3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
4 eggs, slightly beaten

Mix until completely blended. Spread batter in a sprayed 9 x 13-inch baking pan. Bake at 350 degrees F for 30 minutes.

Cool completely in pan, then cut into 2-inch squares.

Butterscotch Oatmeal Cookies In A Jar

Butterscotch Oatmeal Cookies

1/2 cup butterscotch chips
1/2 cup packed dark brown sugar
1 cup old-fashioned oats
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix

Instructions for layering ingredients:

In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed. If there is any space left after adding the last ingredient, add more baking chips, dried fruits or nuts to fill the jar

Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with a rubber band, then ribbon or raffia. Decorate as desired.

Note: When measuring brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.

Make a gift card to attach as follows: "Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon vanilla until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until cookies are light golden brown.
Makes 2-1/2 dozen cookies

Substitute almond extract for vanilla in cookies containing almonds.

"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1 stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla until well combined. Press into an 8x8-inch baking pan coated with cooking spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden brown and center is almost set

Double-Fudge Brownie Mix in a Jar

Double-Fudge Brownie Mix in a Jar

2 cups granulated sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all the ingredients together and store in an airtight container.

Attach this to the jar:

Double-Fudge Brownies

Makes 24

1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 x 9-inch pan.

In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition.

Add the Double-Fudge Brownie Mix and continue to beat the mixture until it is smooth.

Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

Fruit Cocktail Bars

1 1/2 cups sugar
2 eggs
1 (17 oz) can fruit cocktail, undrained
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 1/3 cups flaked coconut
1 cup chopped walnuts
Glaze:
1/2 cup sugar
1/4 cup butter or margarine
2 Tbls milk
1/4 tsp vanilla

In a mixing bowl, cream sugar and eggs. Add fruit cocktail and vanilla; mix well. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Sprinkle with coconut and walnuts. Bake at 350 degrees for 20-25 minutes or until cake tests done. Cool for 10 minutes. In a saucepan, bring sugar, butter and milk to a boil. Remove from the heat; add vanilla and mix well. Drizzle over cake. Cool. Cut into bars.

Makes 2 to 2 1/2 dozen.

Fabulous Fruit Bars (Cookie Mix

Fabulous Fruit Bars (Cookie Mix)

2 pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 eggs
Filling
1 can (21 oz) cherry pie filling
Topping
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract


1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.
3. Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling.
4. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
5. In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature

Chunky Pecan Pie Bars

For the Crust:

1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup packed brown sugar

For the Filling:

3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
1/2 tablespoons butter, melted
1 teaspoon vanilla extract
1 3/4 cups (11.5-ounce package) Nestle Toll House Semisweet Chocolate Chunks
1 1/2 cups coarsely chopped pecans

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.

FOR THE CRUST:
Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.


FOR THE FILLING:
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with a wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

Serving size = 1 bar

Recipe reprinted by permission of Nestle® Toll House®.

Grasshopper Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg
Frosting
3 cups powdered sugar
1 package (3 oz) cream cheese, softened
1/4 cup butter, softened
2 tablespoons milk
1/4 teaspoon mint extract
3 to 4 drops green food color
Glaze
1 oz unsweetened baking chocolate
1 tablespoon butter


1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
3. In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
4. In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Prep Time:10 min
Start to Finish:1 hr
Makes:36 bars

Peanut Butter Marshmallow Treats

3 Tbsp. butter
1/3 cup peanut butter
1 10-oz. bag large marshmallows
6 cups crisp rice cereal
24 one-inch chocolate covered peanut butter cups, unwrapped

Grease 13x9" pan. Combine butter, peanut butter and marshmallows in large microwave safe bowl. Microwave uncovered on high for 1-1/2 to 3 minutes, stirring after 1 minute, until mixture is melted and smooth. Stir in cereal. Press mixture into prepared pan, using buttered back of spoon. Immediately make 24 indentations in rows in the cereal mixture using handle of wooden spoon. Press peanut butter cups into indentations. Let cool. Cut into squares with a candy in the center of each square. or you can make in the shape of a cookie. makes 24 bars

Source: Betty Crocker's Summer Get-Togethers

Almond Pie Bars

2 cups flour
1/2 cup powdered sugar
1 cup butter, chilled

Topping:
2 cups sugar
1 cup chopped almonds
4 eggs, slightly beaten
1/2 cup butter, melted
1/3 cup corn syrup
2 Tbsp. flour
1/2 tsp. almond extract

Heat oven to 350°. In medium mixing bowl, combine 2 cups flour and the powdered sugar. Using pastry blender until mixture resembles coarse crumbs.

Press flour mixture evenly into ungreased 13x9" baking pan to form base. Bake for 10 to 15 minutes, or until edges are light golden brown.

In second medium mixing bowl, combine topping ingredients. Spread topping evenly over base. Bake for additional 25 to 28 minutes, or until deep golden brown. (Filling will set as it cools.)

Cool completely before cutting. Store in refrigerator

Chunky Blonde Brownies

1/2 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup vanilla chips
1 cup semisweet chocolate chunks
1 jar (3 1/2 oz) macadamia nuts or 3/4 cup blanched almonds, chopped, divided

In a mixing bowl, cream butter and sugars. Add the eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Stir in vanilla chips, chocolate chunks and 1/2 cup nuts. Spoon into a greased 13 x 9 x 2-inch baking pan; spread to evenly cover bottom of pan. Sprinkle with remaining nuts. Bake at 350*F for 25-30 minutes or until golden brown. Cool on wire rack.
Yield: 2 dozen

www.kraftfoods.com

PEANUT BUTTER CRUNCH

Easy Chocolate Peanut Butter Crunch

2 cups (12 oz) Nestle Toll House Morsels (or equivalent chocolate chips)
3/4 cup creamy peanut butter
1/3 cup powdered sugar
3 cups toasted rice cereal
Heat morsels and peanut butter in small, heavy-duty sauce pan over low heat, stir constantly until smooth. Remove from heat. Add sugar, stir vigorously until smooth.
Place cereal in large bowl. Add one cup melted chocolate mixture; stir until evenly coated. Place on an ungreased baking sheet.

Using a small metal spatula, shape into a 10 inch circle with slightly raised 1-inch border around edge. Pour remaining melted chocolate mixture in center of circle; spread to 1 inch from the edge. Refrigerate for 30 minutes or until firm. Makes 12-16 servings

RECIPE FROM: Nana's Kitchen

Almond Coconut Bars

INGREDIENTS

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1 package (7 ounces) flaked coconut
2 cups (12 ounces) semisweet chocolate chips
1/2 cup peanut butter
24 blanched almonds


DIRECTIONS

In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned.
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on high for 1 minute; stir. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting. Yield: 2 dozen.


Printed from tasteofhome.com

CRANBERRY BARS

From Gold Medal Betty Crocker Special Edition COOKIES & BARS

BARS:
1-½ cups granulated sugar
¾ cup butter or margarine, softened
2 tsps vanilla
2 eggs
2-¼ cups Gold Medal all purpose flour
1 tsp baking soda
¼ tsp salt
1 (10 oz) pkg frozen cranberry-orange sauce, thawed

CREAM CHEESE FROSTING:
1/3 cup butter or margarine, softened
1 (3 oz) pkg cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
About 1 tblsp milk
½ cup chopped walnuts

Heat oven to 350F. Spray bottom & sides of 15” X 10” X 1” pan with cooking spray.

In large bowl with elec mixer on med speed, beat granulated sugar, ¾ cup butter/margarine, 2 tsps vanilla& eggs, scraping bowl frequently, until well mixed. On low speed, beat in flour, baking soda& salt; continue beating low speed, scraping bowl frequently, until well mixed. Stir in cranberry-orange sauce. Spread in pan.

Bake 30-40 mins or until edges are golden brown. Cool completely in pan on wire rack, about 30 mins.

In small bowl on med speed, beat 1/3 cup butter/margarine, cream cheese & 1 tsp vanilla, scraping bowl frequently, until well mixed. Continue beating on low speed, gradually adding powdered sugar & enough milk until spread able. Spread frosting over bars; sprinkle with walnuts. Cut ing 8 rows by 6 rows. Store covered in refrigerator..

CHOCOLATE - PEANUT BROWNIE CUP

1/2 c Flour
1/2 c Sugar
3 tb Cocoa
1/4 ts Baking soda
6 tb Peanut butter -- creamy or cr
2 tb Milk
1 Egg, large
1/2 c Chocolate chips
1 c Marshmallows, miniature


Combine flour, sugar,cocoa, and soda. Stir in butter,
milk,and egg. Mix until well blended. Stir in
chocolate chips and marshmallows. Divide between 6
buttered custard cups. Space evenly in circle in the
Microwave. Cook uncovered at full power for 3 minutes,
rotating each one half way through. Let stand for 3
mins before serving. Warm or cold.

COCONUT APRICOT BARS

2 eggs 1/4 cup brown sugar (packed)
1/4 cup butter or margarine, softened
1/4 cup water
1 package Betty Crocker lemon cake mix
1 cup flaked coconut
1 cup chopped dried apricots
Cream Cheese Frosting:
3 ounce package cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
Dash salt
2 1/2 cups confectioners' sugar
Red and yellow food color


Preparation Instructions:

Heat oven to 375 degrees. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Beat eggs, sugar, butter, water and half the cake mix (dry) until smooth. Stir in remaining cake mix, the coconut and apricots. Spread in pan. Bake 20 to 25 minutes. Cool; spread with frosting. Cut into bars, 3 x 1 1/2 inches. 30 bars.

Cream Cheese Frosting: Blend cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time. Tint orange with few drops each color.

Note: One can of Betty Crocker orange ready-to-spread frosting will cover the coconut bars.

Chocolate Macaroon Crescent Bars

36 bars

1 (8 oz) can Pillsbury Refrigerated Crescent Rolls
2 cups coconut
1 (14 oz) can sweetened condensed milk (not evaporated)
1/8 - 1/4 teaspoon almond extract
1 (6 oz) package semisweet chocolate chips
2 tablespoons peanut butter
1/2 cup chopped almonds if desired

Heat oven to 375º. Spray 13x9" pan with nonstick cooking spray. Unroll dough into 2 long rectangles. Place in sprayed pan; press over bottom and 1/2" up sides to form crust. Press edges and perforations to seal. Sprinkle coconut over crust. In medium bowl, combine condensed milk and almond extract; mix well. Drizzle over coconut. Bake at 375º for 16-20 minutes or until golden brown. Cool 15 minutes. Melt chocolate chips in small saucepan over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars. Sprinkle with almonds. Refrigerate 1 hour or until chocolate is set. Cut into bars.
Original recipe sent in by Tona
Resubmitted by Mary Alyce in WI