Pina-Colada Bars

Crust:
1 1/4 cups all-purpose flour
3/4 cup whole wheat pastry flour
1 cup packed brown sugar
1/2 teaspoon salt
12 tablespoons cold butter
Filling:
3/4 cup sugar
3 tablespoons cornstarch
1 (20 oz) can crushed pineapple in juice
2 egg yolks
2 tablespoons lemon juice
Topping:
1/2 cup sugar
7 oz. sweetened flaked coconut
1/4 cup all-purpose flour
2 egg whites
1 whole egg
1 teaspoon vanilla
1/8 teaspoon almon extract

Preheat oven to 350ºF.

Spray a 9x13 pan with cooking spray.

Combine all-purpose flour, pastry flour, brown sugar and salt in a mixing bowl. Cut in the cold butter with a pastry blender until the butter is well incorporated and the mixture is crumbly.

Press into the 9x13 pan and bake for 15 minutes.

Meanwhile, combine sugar, cornstarch, crushed pineapple with juice, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat, and stir in lemon juice.

Pour pineapple mixture over the hot crust, spreading gently with the back of a spoon.

In a small mixing bowl, combine remaining sugar, coconut, flour, salt, egg whites, egg, and extracts. Mix well.

Using a combination of fork and your fingers, dollop coconut mixture all over the pineapple mixture, trying your best to cover all of the pineapple with the coconut evenly.

Return the pan to the oven and bake for an additional 35-40 minutes, or until the coconut is beginning to turn golden brown and the bars seem to be set.

Allow to cool completely before cutting into bars. They taste best after being chilled for awhile as well.

Yield: About 30 bars

Demerara Topped Peanut Butter Brownies

1 cup peanut butter -- not natural PB
1/2 cup butter -- at room temperature
2 1/2 cup Demerara Washed Raw Sugar (I used Sugar In The Raw)
3 eggs
3 teaspoons vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips or chunks, to taste
4 tablespoons Demerara Washed Raw Sugar -- for topping

Preheat oven to 350.

Line a 9x13 pan with release foil or grease the pan.

Cream peanut butter, butter, and sugar until light in color. Add eggs and blend to combine. Add vanilla and blend well.

In a separate bowl, stir together the flour, soda, and salt. Add to peanut butter mixture and blend until just combined. Stir in chips, if using.

Scoop batter into prepared pan and smooth it out. Sprinkle 4 tablespoons demerara over the top. Bake 28-30 minutes. Brownies will sink slightly in the center while cooling. Cool completely before cutting.

**watch the bake time, I had to give mine an extra 10 minutes

Peanut Butter Chocolate Chip Brownies

from Cooking Light magazine, June 2000

1 cup all purpose flour
1/4 cup semisweet chocolate mini chips
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white

1. Preheat oven to 350

2. Coat bottom of an 8 inch square baking pan with cooking spray (do not coat sides of pan)

3. Lightly spoon flour into dry measuring cup, level with a knife. Combine flour, chocolate chips, soda and salt in a bowl.

4. Combine sugars, and remaining ingredients in a bowl, stir until well blended. Add flour mixture stirring just until blended. Spread batter in bottom of pan. Bake at 350 for 25 minutes or until a wooden pick comes out almost clean.

M&M Dream Bars

2 cups oatmeal (rolled oats work better than quick-cook oats)
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
3/4 cup shredded coconut
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, melted
1 (14 oz.) can sweetened condensed milk
2/3 cup peanut butter
1 cup M&M's milk chocolate baking bits
1 cup semi-sweet chocolate chips

Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be somewhat crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan.

Bake 12 minutes at 375°F.

Combine sweetened condensed milk and peanut butter; carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down.

Bake 20-25 minutes, or until golden brown. Cool completely before cutting.

White Chocolate Brownies with Dulce De Leche Filling

1 cup butter
2 cups white chocolate -- coarsely chopped
4 eggs
1/2 cup milk
1 cup sugar
2 1/2 cups flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mini chocolate chips
1 can Dulce De Leche
1 cup chopped pecans, toasted


Melt butter and chocolate together.

Mix eggs, sugar, milk and vanilla together. Add to butter mixture.

Add flour, baking powder, and salt. Mix well and stir in mini chocolate chips.

Heat dulce de leche in a microwave to spreadable consistency.

Pour half of the brownie mixture into a 9 x 13 pan sprayed with cooking spray. **Sprinkle toasted pecans over the brownie mixture. Dollop the dulce de leche onto the pecans, and carefully spread evenly to within one inch of the edge. Do not spread all the way to the edges or it will burn during baking. Pour the remaining brownie batter over the dulce de leche.

Bake in a 350ºF oven for 45 to 50 minutes. Allow to cook completely before cutting and serving.

** It's important to sprinkle the nuts on first so you have a something slightly firm to spread the dulce de leche onto.

Mars Bar Slice

from Miss Liss on CLBB

4 Mars Bars (3 Musketeers)
3 Tbsp butter
3 cups rice bubbles (rice krispies)

Grease and line slice tin (9x13 brownie tin) with baking paper or plastic wrap.
Melt Mars Bars with butter (you can do this in the microwave) and mix with rice bubbles.
Pour mixture into tin and press down evenly.
Let slice set in the fridge.
Remove slice from tin and cut into pieces (allow it to sit out for a few minutes before cutting otherwise it will crack).

Cranberry Macadamia Bars

1 1/4 cups all-purpose flour

3/4 cup sugar

1/2 cup butter (no substitutes)

1/2 cup finely chopped macafamia nuts, hazelnuts, or pecans

2 beaten eggs

1 1/4 cups sugar

2 tablespoons milk

1 teaspoon vanilla

1/2 cup finely chopped macadamia nuts, hazelnuts, or pecans
1 cup finely chopped cranberries

1/2 cup coconut

Stir together flour and the 3/4 cup of sugar in a mixing bowl. Cut in butter with a pastry belnder tillm ixture resembles coarse crumbs. Stir in 1/2 cup nuts. Press flour mixture into the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350ºF oven for 10 to 15 minutes or till the crust is lightly browned around the edges.

Meanwhile, combine the eggs, the 1 1/4 cup sugat, milk, and vanilla in a mixing bowl. Beat till combined. Pour over the hot crust. Sprinkle with 1/2 cup nuts, the cranberries, and coconut.

Bake in the 350ºF oven for 30 minutes or till golden. Cool slightly in pan on a wire rack. Cut into bars while still warm. Cool completely in pan.

Makes 24.

Frosted Banana Bars

from Recipezaar

3 dozen
40 min 15 min prep

1/2 cup butter
2 cups sugar
3 eggs
1 1/2 cups mashed, ripe bananas(, , about 3 medium)
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 pinch salt
Frosting
1/2 cup butter
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

In a mixing bowl, cream butter and sugar.
Beat in eggs, bananas, and vanilla.
Combine the flour, baking soda, and salt.
Add to creamed mixture and mix well.
Pour into a greased 15x10x1 pan.
Bake at 350 degrees for 25 minutes.
For frosting cream butter and cream cheese in a mixing bowl.
Gradually add confectioners' sugar and vanilla.
Beat well.
Spread over bars.

Malt-Fudge Brownies

1 1/2 cups all-purpose flour

1/3 cup malted milk powder

1/2 teaspoon salt

1 cup butter
4 ounces unsweetened chocolate, cut up

2 cups sugar

4 eggs

1 teaspoon vanilla

1 cup chopped walnuts, toasted

4 ounces coarsely crushed malted milk balls (about 1 cup)

1. Preheat oven to 325ºF. Lightly grease a 13 x 9 x 2 inch baking pan; set aside. In a medium bowl, combine flour, malted milk powder, and salt; set aside.

2. In a medium saucepan, combine butter and chocolate; heat and stir over low heat until chocolate melts. Remove from heat, stir in sugar. Using a wooden spoon, beat in eggs, one at a time. Add vanilla. Stir in flour mixture, wwalnuts and half of the crushed malted milk balls. Spread batter in prepared pan.

3. Bake in preheated oven for 35 minutes. Cool in a pan on a wire rack. Cut into bars. To package, place remaining crushed malted milk balls in a small plastic bag with the instructions, "Use a small amount of canned frosting to 'glue' malted milk balls atop bars." Makes 30 bars.

To Store: Layer unfrosted bars between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Caramel Frosted Chocolate Chip Zucchini Sheet Cake

* Exported from MasterCook *
Caramel Frosted Chocolate Chip Zucchini Sheet Cake

Recipe By :valchemist- CLBBS
erving Size : 24

3/4 c butter -- softened
2 c packed brown sugar
1 tsp vanilla extract
2 eggs
3 c flour
1 1/2 tsps baking soda
1 tsp salt
1 tsp baking powder
2 cups shredded zucchini
1/2 cup miniature chocolate chips (or more)
Caramel Frosting:
1/2 c butter
1 c brown sugar
1/4 cup milk
1 1/2 cups confectioner's sugar

Cream butter, brown sugar, vanilla and eggs in bowl. Stir together flour, baking soda, salt, and baking powder in a separate bowl. Add flour mixture to butter mixture and stir until combined.
Fold in zucchini and chocolate chips. Spread in greased 15 x 10 inch jellly roll pan. Bake at 375° for 20 minutes.
For the frosting: Bring butter, brown sugar, and milk to a boil in saucepan. Boil for 3 minutes. Stir in confectioners' sugar. Spread over cake (this is the type of frosting that hardens, so you shouldn't take your time in the spreading step).

Razz-Ma-Tazz Bars

Razz-Ma-Tazz Bars

1/2 cup butter or margarine -- (1 stick)
2 cups NESTLÉ TOLL HOUSE Premier White Morsels -- (12-oz. pkg.) divided 2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted sliced almonds

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Mom's Brownies

1/2 cup oil
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 1/4 cups flour
3/4 cup cocoa
1 cup nuts
1 cup chocolate chips

Preheat oven to 350º

Combine oil, sugar, eggs, and vanilla. To this, add the flour, baking powder, and cocoa- mix well. Stir in chocolate chips and nuts as desired. Pour in a greased 9x13 pan. Bake for 30 minutes- or until a toothpick comes out clean.

For more fudgy brownies, take the brownies out of the oven about 5 minutes early. Chill completely before cutting.

Pumpkin Bars

1 c. oil
2 c. sugar
2 c. pumpkin
4 eggs
2 tsp. cinnamon
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Mix ingredients together. Pour into a greased jelly roll pan. Bake 20-25 minutes at 350. Cool and frost.

Cream Cheese Frosting:
8 oz. neufchatel cheese, softened
4 Tbs. butter, softened
2 Tbs. milk
1 tsp. vanilla
3 c. powdered sugar

Mix all ingredients until smooth. Spread on cooled bars. Top with finely chopped walnuts, if desired.

Grandma's Blondies

2/3 cup butter, melted
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp baking powder
1/4 tsp. baking soda
1 tsp salt
1/2 cup chopped walnuts
1 cup chocolate chips

Mix melted butter and brown sugar. Add vanilla and eggs, mix well. Add dry ingredients. Toss walnuts and chocolate chips with 1 TBS flour and fold into batter. Spread into a greased cake pan and bake at 350 for 25-30 minutes.

Outrageous Brownies

from Ina Garten

1 Pound unsalted butter
1 Pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Preheat the oven to 350º. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.