• 2 cups all-purpose flour
    1/2 cup packed brown sugar
    3/4 cup chilled butter, cut into pieces
    1 cup regular rolled oats
    2/3 cup freshly squeezed orange juice
    2/3 cup packed brown sugar
    2 cups fresh cranberries
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg


    Preheat oven to 350ºF.  For crust, combine flour and 1/2 cup brown sugar in a food processor.  Pulse a few times to combine.  Add the butter, and pulse a few more times until fine crumbs form.  Add the oats and pulse yet a few more times to mix it all together.  Reserve 1 cup of this crumb mixture. Press the remaining crumbs in the bottom of a 9x13x2-inch baking pan.  Bake in a preheated oven for 15 minutes or until crust is just lightly browned.

    Meanwhile, for filling, combine the orange juice and 2/3 cup brown sugar in a saucepan.  Bring to boiling, and stir in the cranberries.  Return to boiling, reduce heat and simmer, uncovered, for about 10 minutes, or until the mixture is slightly thickened.  Remove from heat and stir in the cinnamon and nutmeg.

    Spread the cranberry filling evenly over the baked crust.  Sprinkle the top with the reserved crumb mixture.  Bake for 25-30 minutes, or until the top is lightly browned.  Allow to cool completely before cutting into bars.  Makes 32 bars.

  • 1/3 cup shortening (we used butter)
    1 1/4 cups packed brown sugar
    2 eggs
    1 1/4 cups all-purpose flour
    1 1/4 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup semi-sweet chocolate pieces
    1/2 cup coarsely broken nuts
    splash of vanilla (our addition)

    Heat oven to 350ºF.  Grease a 9×9 square pan and set aside.

    Mix shortening (or butter), sugar and eggs thoroughly.

    Stir dry ingredients together and blend into the shortening mixture.  Stir in chocolate pieces and nuts.  Spread in greased pan.

    Bake at 350º for 30 to 35 minutes.  When almost cool cut into bars.  Makes 16 bars.

  • party bars2 sticks Butter
    ½ cups Milk
    1 cup Brown Sugar
    ½ cups White Sugar
    2 cups Graham Cracker Crumbs
    1 box (16 Oz. Box) Club Crackers
    1 cup Chocolate Chips
    1 cup Butterscotch Chips
    2/3 cups Peanut Butter

    Melt butter in a medium saucepan. Add milk, brown sugar, and white sugar. Bring that to a boil and add graham cracker crumbs. Reduce heat to low and cook for 5-6 minutes.

    Put a layer of Club crackers on the bottom of a 9 x 13 pan. Pour half of the graham cracker mixture over that. Add another layer of crackers, then the other half of the graham cracker mix, followed by a third layer of crackers.

    Melt chocolate chips, butterscotch chips, and peanut butter. Use to frost the bars by spreading it evenly over the top layer. Chill. Cut. Enjoy!

  • bars2 1/3 cups all-purpose flour
    2/3 cup packed light brown sugar
    3/4 cup (1 1/2 sticks) butter or margarine
    1 egg, slightly beaten
    2 cups (12 oz. pkg.) dark or bittersweet chocolate chips, divided
    1 cup coarsely chopped nuts
    1 can (14 oz.) sweetened condensed milk (not evaporated milk)
    1-1/3 cups (8 oz. pkg.) toffee bits, divided


    Heat oven to 350°F. Grease 13x9x2-inch baking pan.

    Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture.

    Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes.

    Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.

    Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars. About 48 bars.

  • blueberry bars1 1/2 cups Old-fashioned rolled oats.
    1/2 cup flour
    1/2 cup light brown sugar, packed
    1/2 teaspoon baking powder
    6 tablespoons butter, melted
    2 cups blueberries, rinsed and picked over
    3 tablespoons sugar
    2 teaspoons cornstarch
    1/2 teaspoon cinnamon
    1 teaspoon lemon juice


    Preheat oven to 350ºF.  Line an 8-inch square pan with foil, making sure the foil hangs over the edges for easy removal of the bars later on.  Spray the foil lightly with cooking spray.

    In a bowl, mix the oats, flour, brown sugar and baking powder together.  Add the melted butter and mix well until thoroughly combined.  Press half of the crumb mixture into the bottom of the lined pan.  Bake for 12 minutes.

    Meanwhile, combine the blueberries, sugar, cornstarch, cinnamon and lemon juice in a saucepan over medium heat.  Stir occasionally and bring to a gentle simmer.  Simmer for about 2 minutes, or until the liquid does not seem so cloudy, and has thickened nicely.

    Spoon the blueberry mixture over the bottom crust, spreading very gently to the edges.

    Top the blueberry mixture with the remaining half of the crumb mixture- spreading it evenly.

    Bake in a 350ºF oven for 30 minutes.  Remove from the oven and allow to cool completely before removing from the pan.

    For best results, chill before cutting.

  • 10 Tablespoons butter (1 stick, plus 2 tablespoons)
    10 Tablespoons granulated sugar
    1 1/4 cups light corn syrup
    2 1/2 cups butterscotch chips
    1 2/3 cups creamy peanut butter
    2 teaspoons vanilla extract
    10 cups corn flakes
    1 block of dark dipping chocolate


    Line an 18×13-inch baking sheet with waxed paper.  Place corn flakes in a large mixing bowl.

    Place butter, sugar and corn syrup in a medium sized microwave-safe bowl. Microwave on high for about 3 minute or until bubbly. Stir to dissolve sugar.  Cook for additional time if needed, in 1 minute increments, until sugar is dissolved.  Quickly stir in butterscotch chips and stir until chips are melted. Stir in peanut butter and vanilla and stir until smooth. Pour mixture into the cornflakes, and stir well to coat all.

    Working quickly, pour the corn flake mixture into the prepared baking sheet, and with wet hands, press the mixture firmly into the pan.

    Set aside until firm.  Flip the slab out onto a cutting board and remove the waxed paper.  Cut it into small squares.  Melt the dark dipping chocolate, dip the tops of the nuggets into chocolate and set on a waxed paper sheet until the chocolate is set.

    Makes about 80 nuggets, depending on the size of your cut.

  • 2 cups oats
    1 cup all-purpose flour
    1 cup brown sugar, packed
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1 1/2 sticks butter, melted
    1 cup semi-sweet chocolate chips
    3 cups miniature marshmallows

    Preheat oven to 350ºF.  Line a 9 x 13 pan with aluminum foil and spray with cooking spray- make sure to spray the sides as well.

    In a mixing bowl, combine the oats, flour, brown sugar, salt and baking soda.  Mix well to combine.  Add the melted butter to the oat mixture and stir together.  Press the mixture into the bottom of your 9 x 13 pan.  Bake at 350ºF for 15 minutes, remove from the oven.

    Sprinkle with half of your chocolate chips, then all of the marshmallows, and finally, the last 1/2 cup of chocolate chips.  Place back in the oven and bake for another 7-10 minutes, or until the marshmallows are lightly golden brown.

    Cool in the pan on a wire rack.

    To cut into bars, remove the bars from the pan, using the foil to pull it out and set the bars on a cutting board.  Spray a knife with cooking spray before cutting the bars evenly.  Cut into 24 bars, spraying the knife again as needed.

  • 4 sq. unsweetened chocolate
    3/4 c. butter — (1 1/2 sticks)
    2 c. sugar
    1/2 c. milk
    3 eggs
    1 tsp. vanilla
    1 c. all-purpose flour
    1/2 c. whole wheat flour
    1 c. chopped nuts — optional
    1 cup chocolate chips — optional

    1. Preheat oven to 350º.

    2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.

    3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flours, nuts, and chocolate chips if using. Spread in greased 13 x 9 inch pan.

    4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 brownies.

  • 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
    3/4 cup sugar
    3 tablespoons cornstarch
    1 (20 oz) can crushed pineapple in juice
    2 egg yolks
    2 tablespoons lemon juice
    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 9×13 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 9×13 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

  • 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 9×13 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

About The Recipe Trove

January 2018
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