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Archive for the ‘Bars’ Category

Makes 48 squares

  • 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
  • 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
  • 1/2 cup creamy or chunky peanut butter
  • 9 cups (16-oz. pkg.) miniature marshmallows
  • 1 cup dry-roasted peanuts
  1. Line 13 x 9-inch baking pan with foil.
  2. Microwave semi-sweet morsels, butterscotch morsels and peanut butter in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 1 minute. Stir in marshmallows and peanuts.
  3. Spread into prepared pan. Refrigerate until firm. Cut into squares.

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Makes 60

  • 1 bag (10 oz) peanut butter chips
  • 1 stick (1/2 cup) butter
  • 6 1/2 cups crisp rice cereal
  • 1 bag (12 oz) semisweet chocolate chips
  • 1/2 cup light corn syrup
  • 1/2 cup honey-roasted peanuts, chopped
  1. You’ll need a 13×9″ baking pan lined with nonstick foil to extend about 2″ above narrow ends of pan. 
  2. Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth.  Remove from heat, add cereal and stir until evenly coated. 
  3. Scrape into prepared pan, spread evenly, then cover with wax paper.  Use another 13×9″ pan or heavy book on top to press into an evenly compact layer, then remove wax paper.  Place pan in freezer 10 minutes or until firm. 
  4. Melt chocolate chips as directed on bag.  Add corn syrup and stir until well blended.  Spread chocolate evenly on cereal mixture, then sprinkle with nuts.  Top with wax paper and lightly press nuts into chocolate.  Remove wax paper; refrigerate pan 1 hour or until firm. 
  5. Lift foil by ends into cutting board.  Cut crosswise in 10 strips, then cut each strip into 6 bars. 

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Serves 16

  • 1 pkg (19.5 oz) brownie mix
  • 1 container (16 oz) sour cream
  • 1 cup thawed whipped topping
  • 1 tbsp powdered sugar
  • 1 tsp vanilla
  • 3 cups cut-up mixed strawberries and blueberries
  1. Preheat oven to 350°F.  Prepared brownie batter as directed on package; stir in 1/2 cup cup sour cream.  Spoon into greased and floured 9 inch round cake pan. 
  2. Bake 45 minutes; cool 10 minutes.  Remove from pan to wire rack; cool completely. 
  3. Mix remaining sour cream, whipped topping, sugar and vanilla.  Cut brownies horizontally in half.  Place bottom half on plate; spread with half of the sour cream mixture.  Cover with top of brownie, remaining sour cream mixture and fruit.  Store in refrigerator. 

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Makes 3 dozen

  • 1 cup all-purpose flour
  • 1/2 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 granulated sugar
  • 3/4 cup butter or margarine, , melted
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 package (12-oz.) NESTLÉ ® TOLL HOUSE ® Premier White Morsels
  1. Combine flour, cocoa, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 1/2 cups morsels. Pour into greased 9-inch-square baking pan.
  2. Bake in preheated 350 degrees F. oven for 25 to 30 minutes or until wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack (brownies will sink in center when cooled).
  3. Microwave remaining morsels in heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over brownies. Chill for 5 minutes. Cut into squares.

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Makes 2 dozen brownies

  • 1/2 cup butter or margarine (1 stick), cut up
  • 4 oz unsweetened chocolate, broken into pieces
  • 2 oz semisweet chocolate, broken into pieces
  • 1 1/2 cups sugar
  • 1 tbsp vanilla extract
  • 3 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • salt
  • 1 cup walnuts, coarsely chopped (optional)
  1. Preheat oven to 350°F.  Grease 9×9 inch metal baking pan; line with foil, extending foil above edge at 2 sides.  Grease foil.
  2. In 3 qt saucepan, heat butter and chocolate over medium-low heat until melted, stirring frequently.  Remove saucepan from heat; stir in sugar and vanilla.  Add eggs; stir until well mixed.  Stir flour and 1/2 tsp salt into chocolate mixture just until blended.  Stir in nuts, if using.  Spread batter in pan. 
  3. Bake brownies 25-30 minutes or until toothpick inserted 2 inches from edge comes out almost clean with a few moist crumbs attached.  Cool in pan on wire rack.  Cut cool brownie into 4 strips; cut each strip crosswise into 6 bars.

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Makes 2 dozen (24 cookies)

Cookies:

  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 6 tbsp unsalted butter
  • 1/4 cup light cream cheese
  • 1 large egg
  • 2 tsp vanilla extract

Topping:

  • 3 oz semisweet chocolate, coarsely chopped
  • 1/4 cup finely chopped walnuts
  1. In a small bowl, combine flour, baking powder, and salt.  Mix well.  In a large mixing bowl, using an electric mixer set on medium speed, beat together sugar, butter, and cream cheese until light and fluffy.  Beat in egg and vanilla.  At low speed, beat in flour mixture.  Shape dough into a disk; wrap in plastic wrap.  Chill for 30 minutes.
  2. Preheat oven to 350°F.  Spray 2 baking sheets with vegetable cooking spray.  Shape dough into 1 1/2 inch long logs; flatten slightly.  Place logs, 2 inches apart, on prepared baking sheets.
  3. Bake cookies until golden, about 10 minutes.  Place baking sheets on wire racks and cool slightly.  Transfer cookies to racks and cool completely.
  4. To prepare topping, in the top of a double boiler set over simmering (not boiling) water, melt chocolate.  Remove from over water.  Dip both ends of each cookie into chocolate, then into walnuts.  Let stand until set.

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