Gingerbread Cookie Bars

From Six Sisters Stuff

Ingredients:
1/2 cup butter, melted
3/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1/3 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

Directions:
•Preheat oven to 350 degrees.
•Spray a 9×13″ baking pan with non-stick cooking spray   and set aside (Can easily double and bake in a jelly roll pan).
•In a large bowl, combine butter, sugar, brown sugar, vanilla, and molasses and beat until creamy. Add the egg and stir until completely incorporated. Add the rest of the ingredients and mix until well combined. Press dough into pan (I used my fingers to press the dough to the edges of the pan after spraying with Pam).
•Bake for 15-20 minutes (set timer for 15 minutes and then check) and let cool.
•When finished, you can frost them with Cream Cheese Frosting or even cover with a light dusting of powdered sugar. Or, don’t top them with anything. They are delicious no matter what you do!  Absolutely delicious.

Pumpkin Cake

4 eggs, well beaten

1 cup oil

2 cups sugar

1 tsp. vanilla

2 cups pumpkin

2 ¼ cups flour

1 tsp. soda

1 tsp. salt

2 tsp. cinnamon

Mix together eggs, oil and sugar until well combined.  Add vanilla and pumpkin, mix well.  Gradually add in flour, soda, salt and cinnamon until combined.

Bake on a greased jelly roll pan at 350 degrees for 25 to 30 minutes.  Cool completely before frosting.

Cream Cheese Frosting

4 ounces cream cheese, softened

¼ cup butter, softened

1 tsp. vanilla

1 lb. powdered sugar

milk

Beat cream cheese and butter.  Add vanilla.  Gradually add powdered sugar and milk until you reach desired consistency.  Mix until smooth.  Spread on pumpkin bars, can sprinkle pecans on top if desired.

Chocolate Gooies

From Taylor H.

2 c. brown sugar
1 c. butter
1 eggs
1 tsp. salt
1 tsp. baking soda
2 c. flour
2 c. oats
Cream together butter and sugar.  Add eggs.  Add salt, soda, flour, and oats.  Reserve 1/3 of dough.

Melt:
12 oz. milk chocolate chips
1 can sweetened condensed milk
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla
Set aside and let cool.

Place the 2/3 of mixture into 9x13 pan.  Spread chocolate chip mixture over baked cookie crust. Spoon remaining 1/3 of cookie dough onto chocolate mixture.  Bake @ 375º for 12-15 minutes.  Let cool.

Golden Graham S'mores

3/4 c. corn syrup

3 Tbsp. margarine

1 pkg. chocolate chips

1 tsp. vanilla

9 c. Golden Grahams cereal

2 c. mini marshmallows

Heat corn syrup, margarine, and chips to a boil, stirring constantly.  Remove from heat.  Add vanilla.  Pour over cereal in a large bowl.  toss until completely coated.  Toss in marshmallows.  Press mixture into a greased 9x13 pan.

Mint Brownies

Cake Part:
1 c. flour
1/2 c. butter
1/2 tsp. salt
4 eggs
1 tsp. vanilla
16 oz. can Hershey's chocolate syrup

•Mix ingredients and spread evenly into a sprayed and floured jelly roll pan.  Bake at 350º for 20 minutes.     Let cool completely.

Frosting:
3 c. powdered sugar
1/2 c. butter softened
2 Tbsp. water
1/2 tsp. mint extract
3 drops green food coloring

•Spread on cake and refrigerate.

Topping:
1 10oz. package Andes Mint chocolate chips
1/2 c. butter

•Melt together in microwave for approximately 1 minute.  Mix well.  Spread on top of green frosting.

Raisin Filled Cookie Bars

Raisin Filled Cookie Bars

Ingredients:

• 2 c. shortening
• 2 c. sugar
• 1 c. brown sugar
• 4 beaten eggs
• 2 t. vanilla
• 5 c. flour
• 1 t. salt
• 2 t. soda
• Raisin Filling :
• 2 c. ground raisins
• ¾ c sugar
• 1 T. flour
• 1 c. water
• 1 t. vanilla
• 1 t. lemon juice
• Thin Powdered Sugar Frosting:
• 4 T. melted butter
• Pinch of salt
• ½ t. vanilla
• Enough powdered sugar to make a thin frosting

Method:

Raisin Filled Cookie Bars:

Cream shortening, sugars, eggs and vanilla together, sift flour, salt and soda and mix together. Roll into 2" cylinders wrapped with waxed paper or plastic wrap and chill for at least 2 hours. Divide dough in half and press into a 10 x 15 " cookie sheet, spread raisin filling or jam over all and cover with the other half of the dough, rolled to ¼ " sheet to fit the pan. Bake for 20-30 min. at 350°. Cool and frost with thin powdered sugar frosting or white butter cream frosting. Slice to serve. 

Individual Raisin Filled Cookies:

Chill dough, roll to ¼" sheet. Cut into 3" squares with a pizza cutter. Fill each with 1 t. raisin filling, fold over and seal the edges with a fork. Bake at 350° for 15-20 min. Cool and frost with thin powdered sugar frosting drizzle. 

Raisin Filling:

Combine all ingredients in pot and boil until thickened. Use all if you are making cookie bars or 1 t. filling per individual cookie. 

Thin Powdered Sugar Frosting:

Mix all ingredients in a sandwich size zippered bag, snip one of the corners off the bag and drizzle over cookie bar or individual cookies.

Oatmeal Chewies

Crust:

1 c. butter

2 c. brown sugar

2 eggs

2 tsp. vanilla

2 c. flour

2 c. oatmeal

Filling:

15 oz. sweetened condensed milk

12 oz. bag chocolate chips

2 Tbsp. butter

1/2 tsp. salt

1 c. nuts

2 tsp. vanilla

Cream butter and brown sugar together. Add eggs and vanilla. Sift flour, soda and salt together. Stir in oats. Add to butter and sugar mixture. In heavy saucepan over low heat. Melt filling ingredients together just barely. Grease 9x13 pan. Pat 2/3 oatmeal crust mixutre into the bottom of pan. Spread with chocolate filling. Dot remaining crust dough on top of chocolate filling. Bake at 350º for 25-30 minutes. Cool and cut into squares.

Inside-Out S'Mores Brownies

1/2 c. butter

2 oz. unsweetened chocolate (may substitute 2 heaping Tbsp. cocoa)

1 c. sugar

2 eggs

1 tsp. vanilla

3/4 c. flour

9 graham crackers

1 c. miniature marshmallows (or more)

Preheat oven to 350º. Line a 11x7 baking pan with parchment paper or lightly grease the pan. In a medium saucepan melt butter and chocolate over low heat. Remove from heat. stir in sugar, eggs, and vanilla. Stir in flour.

Spread half the batter in the prepared pan. Top with graham crackers. Sprinkle marshmallows on the graham crackers. Spread remaining batter on the marshmallows and graham crackers, covering them completely.

Bake for 25 minutes or until set. Cool completely and cut into bars. Makes 15 brownies.

Home Made Twix Bars

COOKIE BASE:

2/3 cup cold butter

1- 1/3 cups all purpose flour

heaping 1/3 cup brown sugar

CARAMEL FILLING:

¾ cup butter

heaping ½ cup brown sugar

3 Tbs. light corn syrup

1 (14 oz.) can sweetened condensed milk (not evaporated)

CHOCOLATE LAYER:

12 oz. favorite flavor chocolate (I used milk chocolate chips)

1 Tbs. vegetable oil

1. Put all the of cookie ingredients into the food processor and pulse until it just starts to bind together. It won't go completely together, but if you watch it while you pulse, you will see the consistency change and small "clumps" appear. (I used a pastry cutter instead of food processor).

2. Press this mixture into a lightly greased 9x13 inch baking dish. Bake in preheated 350℉ oven for 17-25 minutes or until edges are light golden. (Mine took about 18 minutes)

3. While the crust is baking, make the caramel filling:

4. In a heavy bottomed saucepan, mix all of the caramel ingredients. Heat (and stir constantly) on medium high heat until it just comes to a boil. At first, the melted butter will sort of float on top, but as it cooks (and you stir) it will incorporate. Reduce heat and simmer for 6-8 minutes, stirring constantly. (I reduce to medium then to low by the end.) Pour over pre-baked cookie base.

5. Refrigerate until caramel layer is cold and firm to the touch. (about 1 ½ to 2 hours)

6. Melt chocolate and oil together. Stir until smooth and pourable (I melted mine in the microwave for 60 seconds stirring after 30). Spread over cooled caramel and return to the fridge to let the chocolate set or speed set in the freezer.

7. Cut into small squares and serve. (They are easier to cut if you get them out of the fridge and let them sit awhile; they don't need to be stored in refrigerator).

Glorified Brownies

1 c. melted butter

4 large eggs

1 tsp. vanilla

1 12 c. flour

1/2 c. cocoa

2 c. sugar

1/2 tsp. salt

Large Marshmallows

Preheat oven to 300º. Lightly grease a cookie sheet. Combine melted butter with cocoa, then add eggs, sugar , vanilla, and salt. Mix well. Add flour and mix just until moistened. Pour into pan and cook for 20 minutes.

Take pan out of the oven and line up marshmallows so that there will be one on top of each brownie. Put pan back in the oven for about 5 minutes until they puff up. Remove the pan and press each marshmallow down with the back of a spoon. Then cover the brownies with the frosting.

Frosting:

1/4 c. melted butter

1/4 c. cocoa

1 tbsp. milk

2 c. powdered sugar

Combine butter and cocoa with about a tablespoon of milk. Add 2 cups of powdered sugar. Add more milk or more sugar as necessary until it is a pouring consistency.

Missionary Bars

2 cubes butter

1/2 c. sugar

2 c. flour

1/2 c. cornstarch

Bake at 300º for 15 minutes.

Mix the following and pour over crust while crust is still hot:

4 eggs

2 c. brown sugar

1/2 tsp. baking powder

2 tsp. vanilla

7 ox. coconut

2 c. chopped walnuts

Bake 15 minutes more then turn up temperature on oven to 350º and bake an additional 5 minutes. It browns very fast. Remove it before it gets too crispy. Let cool.

Frost with:

2 c. powdered sugar

2 cubes butter

8 ox. cream cheese

1 tsp. vanilla

Top with 1 cup chopped nutes.

Bars Fantastic

Ingredients:

• 1 c. butter (room temperature)
• ¾ c. brown sugar
• ¼ c. sugar
• 2 eggs
• 1 t. vanilla
• 3 c. all purpose flour
• ¼ t. baking powder
• 1 t. baking soda
• ½ t. salt
• ½ c. white chocolate chips
• 1 c. semi sweet or milk chocolate chips
• 14 caramels unwrapped and cut in 6 pieces each (or ¾ c. caramel bites)
• 1 c. Heath bar chips
• ½ c. chopped walnuts

Method:

In medium bowl measure flour, baking powder, baking soda and salt,

stir to mix and set aside. In a large bowl cream the butter, brown sugar

and sugar. Add the eggs and vanilla and mix until fluffy. Add dry ingredient

mixture and mix until well incorporated.

Divide dough in half and spread one portion as evenly as possible in the

bottom of a well greased 9x13 pan. On a work surface place a piece of

plastic wrap the size of your pan. Put the 2nd portion of dough, flatten the

dough slightly, cover with another piece of plastic wrap the same size as

the first and flatten with your hands or use a rolling pin to make it to the size

of the baking pan, set aside. Sprinkle the white chocolate chips, semi-sweet

chocolate chips, caramel pieces and heath chips on top of dough in the pan.

Remove the top piece of plastic wrap from the second piece of dough and

place that side on top of the heath bar chips. Slightly press the dough down

and remove the second piece of plastic. Sprinkle nuts on top of dough and

bake at 350-degrees for 20-25 minutes or until light golden brown. Cool 15

minutes then cut in 20 pieces. Serves 20.

Carmel Topped Brownies

Melt 1 c. butter

Add 1/2 c. cocoa

Beat 4 eggs

Add 2 c. sugar

1 tsp. vanilla

Add butter mixture and stir in:

1 3/4 c. flour

1/2 tsp. salt

1/2 tsp. baking powder

Pour into 9x13 pan and bake 23-25 minutes @ 350º. Mix the following ingredients and boil for five minutes. Pour on top of cake.

1 c. butter

1 can sweetened condensed milk

1 c. brown sugar

1/4 c. light corn syrup

When caramel on top of brownies has cooled a bit--drizzle with six ounces of melted chocolate chips.

Thick and Chewy Chocolate Chip Cookie Bars

Thick and Chewy Chocolate Chip Cookies Bars

from Real Mom Kitchen

• 2- 1/8 cups flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 12 TBS butter (1 -1/2 sticks, 3/4 cup), melted and cooled slightly
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 cups chocolate chips (whatever kind you want)
  

1. Preheat the oven to 325℉. Adjust the oven rack to lower-middle position.
2. Line a 9x13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the cookies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
3. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.
4. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
5. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature.
6. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.