Cream Cheese Bars

Yellow cake mix
1 egg
1 stick melted butter

Mix well.

9x13 pan and spray with vegetable spray or pam

Filling

1 8oz cream cheese
2 large eggs
1 tsp vanilla
1 16 oz box of confectioner sugar
1 stick melted butter
1 cup almond toffee bits

Beat well.

Pour onto cake mixture. Spread evenly. Bake for 40 to 50 minutes on 350
Center will be a little gooey. Remove from oven and cool.

Strawberry Oatmeal Bars

Hey, I believe these are healthy and nutritious because they have two healthy ingredients. Strawberries which are very good for you and oatmeal which is very good for your heart! So, in my humble opinion these are absolutely good for you and you may eat as many as your heart desires! Again, my sister Jennifer has made these precious little treats and I have a picture to share and a satisfied tummy! Thanks Jen.

Raspberry Oatmeal Bars

1 1/4 C Flour
1 1/4 C quick oats
1/2 C Sugar
1/2 tsp baking powder
1/4 tsp salt
3/4 C butter, melted
2 tsp vanilla extract
1 C raspberry preserves
1/2 C flaked coconut
combine dry ingredients, except coconut, in bowl, add butter and vanilla, stir until crumbly.  set aside 1 cup.  press remaining crumb mixture into ungreased 9x13 pan spread preserves over crust combine coconut and reserved crumb mixture, sprinkle over preserves.
Bake at 350 for 25-30 min or until coconut is browned, cut into bars.

S'MORE cookie Bars

Anyone who knows me, knows that I can't resist a scrumptious campfire roasted marshmellow sandwhiched between chocolate and graham crackers! I absolutely adore this campfire treat. The weather has been chilling down and I have had this thought in my head to make a cookie bar in my oven or to try a smore cupcake. So, I googled around and found this gem of a site. This is where my recipe stems. A loves them, I liked them. I would add a bit more chocolate for my taste. But over all another great recipe!

Please note that I doubled this recipe and I used a cookie sheet to make my bars. The dough does rise slightly but is perfect! I also used 10 bars of hershey chocolate. It came in packs of 6. Hindsight for my tastes. I would use all 12 bars of chocolate. I also used about 12 oz. of fluff.DIRECTIONS
S'more Cookie Bars
•1/2 cup butter, room temperature
•1/4 cup brown sugar
•1/2 cup sugar
•1 large egg
•1 tsp vanilla extract
•1 1/3 cups all purpose flour
•3/4 cup graham cracker crumbs
•1 tsp baking powder
•1/4 tsp salt
•2 king-sized milk chocolate bars (hershey)
•1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

1.Preheat oven to 350°F. Grease an 8-inch square baking pan.

2.In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3.Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff.

Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). I lightly floured the service rolled the dough out and then used a spatula to help lift the dough to place onto the fluff. Another helpful tip is to butter your hands so the dough does not stick to your hands.
4.Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Samoa or Caramel Delights Girl Scout Cookie bars

These have always been my favorite Girl Scout cookie. I adore these cookies. So imagine my joy when I stumbled across this recipe. This recipe is the same recipe everywhere. The caramel is soft and chewey and the cookie is light, airy and crunchy. mmmm...
I found this recipe on foodgawker.com, and more specifically here.

They are fairly simple to make but they take a bit of time because you need to toast your coconut and melt your chocolate but you must also wait for ingredients to cool between each step. I quickened the process by putting it in the fridge to cool. However, they are every bit worth the time. They will definitely be a welcomed addition to my Christmas cookie trays!

This is a three step recipe. Preheat oven to 350 degrees

STEP 1. COOKIE CRUST
1/2 cup sugar
3/4 cup butter, softened ( i use 1 cup softened butter)
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Preheat oven to 350F.

Add sugar and butter to mixer and mix until light and fluffy.

Beat in egg and vanilla extract.

Add flour and salt. At a low mixer speed until mixture is just blended. It does not have to come together. It will look like wet sand.

Lightly grease a 9×13-inch baking pan, or line with parchment paper.

Press crumb mixture evenly into pan and bake for 20 to 25 minutes.
Until edges are lightly browned.

Cool completely in pan on wire rack before adding next step.
While cookie crust is cooling, reduce oven to 300 degrees.

STEP 2.
3 cups shredded coconut (sweetened or unsweetened) I used the entire bag
12-oz chewy caramels (my bag was 14 oz. I used the entire bag)
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (I used a bakers sweet semi chocolate in a bar but choc. chips will work)
Paraffin wax or 1 tbsp. butter. I felt the chocolate was too thick, so I thinned it by adding a tbsp butter. If you have paraffin wax you can add this if you like.


a. Spread coconut flakes evenly onto cookie sheet and place on middle rack. Every 5 minutes turn the flakes until they are lightly brown and toasted.
Remove from oven and allow to cool.


b.
While coconut flakes are cooling unwrap caramels and place in med to large microwave safe bowl.
Add 3 Tbsp milk
1/4 tsp salt
Place in microwave and stir every 35 to 45 seconds until smooth.

c.
When smooth stir in toasted coconut flakes until well blended.

Pour over cooled cookie crust. Use a greased spatula to spread coconut flakes evenly over crust.
Allow this to cool and set completely.


When cooled cut with a large knife or pizza cutter into even bars. Remove bars from pan and place on lined cookie sheet with wax or parchment paper.

STEP 3.
Melt 10 0z. of chocolate in a microwave safe bowl. Stirring every 10 seconds until melted. (Once again, I thinned my chocolate slightly by adding 1 Tbsp. butter.)

Drizzle with spoon chocolate over cookie bars going in one direction, (side to side)

Drizzle with spoon chocolate over cookie bars going in opposite direction, (up and down)

Place cookie sheet in refrigerator until hardened.

Once chocolate has hardened remove from fridge and Dip the bottoms of each cookie into melted chocolate and place back on lined cookie sheet.

Return back to fridge to set. Cookies are ready to eat and should be stored in an air tight container in refrigerator or freezer.

Lemon Bars

Lemon Bars
preheat oven to 350 degrees
I.
2 sticks melted butter
2 cups flour
1/2 cup powdered sugar
Mix together and pat into a 9x12 greased pan.
Bake at 350 degrees for 15-20 minutes

II.
4 eggs
2 cups sugar
5 TBL flour
1/3 cup lemon juice
1 tsp Baking powder
Beat eggs together. Fold in rest of ingredients.
Pour into crust and bake for 25 minutes until golden brown

Hello Dolly Bars

I. 2 Sticks of buttter
2 cup crushed graham cracker
2 cups flaked coconut
2 cups chocolate chips
2 cups nut meats
2 15-oz can of sweetened condensed milk
Preheat oven to 350 degrees
1.Melt butter in 9x13 pan.

2.Sprinkle ingredients in order listed.

3.Pour condensed milk over all ingredients

4. Do not mix.

5. Bake in oven for 30 minutes

6. Cool at least one hour before cutting

GOOEY BARS

OK, before you read any further. I have to warn you that you will either KILL me or have already died and gone to heaven and back! These are THAT GOOD!!! I mean they are so good it may replace having children or even practicing! OK, so I got this recipe from my niece JeNece who got this recipe from yours truly the one and only PAULA DEEN!!! I have found a new Christmas tradition recipe to add to my repertoires. My children love love these but be careful they are sinfully rich!!
The recipe is as follows::

Gooey Butter Cake


Ingredients & Directions:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar


In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Please feel free to vary this recipe to your liking. We added chocolate, you could add any type of candy to the top. Change your cake mix to german chocolate or red velvet. The choices are endless. Make this recipe your own!

Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 40 minutes
Ease of preparation: easy

Recipe courtesy Paula Deen and Random House Publishing