YIELD: 2 dozen.
I’ve have had so many compliments from those who have sampled this cookie-like creation. The sweet apricot flavor, sprinkling of sliced almonds and the flaky coconut all make these bars something pretty special!
Barbara Rohlf // Spirit Lake, Iowa
| 1 | package (16 ounces) pound cake mix |
| 4 | eggs |
| ½ | cup butter, melted |
| 2 | teaspoons vanilla extract, divided |
| 1 | cup chopped dried apricots |
| 1 | package (8 ounces) cream cheese, softened |
| 2 | cups confectioners’ sugar |
| ½ | cup apricot preserves |
| ¾ | cup flaked coconut |
| ¾ | cup sliced almonds |
In a large bowl, combine the cake mix, 2 eggs, butter and 1 teaspoon vanilla; beat until well blended. Fold in dried apricots. Spread into a greased 15-in. x 10-in. x 1-in. baking pan; set aside.
In another bowl, beat the cream cheese, confectioners’ sugar, preserves and remaining vanilla. Add remaining eggs; beat on low speed just until combined. Gently spread over cake batter. Sprinkle with coconut and almonds.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
tip!
PACKAGE BARS FOR AN EASY SALE
Cut brownies and bars to fit into pretty patterned cupcake liners and sell them individually at your sale. Parents might be more willing to purchase a single bar or brownie for their child than to take home an entire pan. This also lets the customer mix and match their treats, which is more fun.
YIELD: 2-½ dozen.
Rich brownies topped with a peanut butter pudding frosting make this one recipe the whole family will love. Perfect for a potluck, bake sale or yummy after-dinner treat.
Amy Crook // Syracuse, Utah
| 1 | package fudge brownie mix (13-inch x 9-inch pan size) | |
| 1-½ | cups confectioners’ sugar | |
| ½ | cup butter, softened | |
| 2 | to 3 tablespoons peanut butter | |
| 2 | tablespoons cold 2% milk | |
| 4-½ | teaspoons instant vanilla pudding mix | |
| 1 | can (16 ounces) chocolate fudge frosting |
Prepare and bake brownies according to package directions. Cool on a wire rack.
Meanwhile, in a small bowl, beat the confectioners’ sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting.
GLAZED CHOCOLATE CHIP BROWNIES
YIELD: 4 dozen.
Shortly after we married, my husband and I each baked a pan of brownies for his co-workers to judge. I won with this recipe!
Dawn Berg // Budd Lake, New Jersey
 |
cup butter, melted and cooled |
| 2 | eggs, lightly beaten |
| 1 | teaspoon vanilla extract |
| 2 | cups sugar |
1- |
cups all-purpose flour |
| ¾ | cup baking cocoa |
| ½ | teaspoon baking soda |
| ¼ | teaspoon salt |
| ½ | cup water |
| 1 | cup (6 ounces) semisweet chocolate chips |
GLAZE:
| ¾ | cup semisweet chocolate chips |
| 2 | tablespoons butter |
| ¼ | cup 2% milk |
| 1-¼ | cups confectioners’ sugar |
| 1 | teaspoon vanilla extract |
In a large bowl, combine the butter, eggs and vanilla. Combine dry ingredients; add to butter mixture. Stir in water and chocolate chips until blended.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until brownies pull away from the sides of the pan. Cool on a wire rack.
For glaze, in a microwave, melt the chips and butter with milk; stir until smooth. Whisk in confectioners’ sugar and vanilla. Refrigerate for 20 minutes or until mixture reaches a spreading consistency; frost brownies.
YIELD: 2 dozen.
I often take these bite-size chocolate goodies to potluck dinners for our country dance club.
Sharon WilkinsGrande Pointe, Ontario
| ½ | cup butter, softened |
| 1 | package (3 ounces) cream cheese, softened |
| 1 | cup all-purpose flour |
FILLING:
| ½ | cup semisweet chocolate chips |
| 2 | tablespoons butter |
| ½ | cup sugar |
| 1 | egg, lightly beaten |
| 1 | teaspoon vanilla extract |
| ½ | cup chopped pecans, optional |
Maraschino cherry halves, optional
In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour until well blended. Cover and refrigerate for 1 hour.
Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell.
For filling, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in the sugar, egg and vanilla. Add the pecans if desired. Spoon into shells.
Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Garnish with cherries if desired.
YIELD: 2 dozen.
I bake for a group of seniors every week, and this is one of the treats they request most. I always keep the ingredients on hand for last-minute baking emergencies. Give these bars your own twistby replacing the strawberry jam with the fruit jam of your choice.
Karen Mead // Pittsburgh, Pennsylvania
| ½ | cup butter, softened |
| ½ | cup packed brown sugar |
| 1 | egg |
| 1 | package (18-¼ ounces) white cake mix |
| 1 | cup finely crushed cornflakes |
| 1 | cup strawberry jam |
In a large bowl, beat butter and brown sugar until smooth. Add egg; mix well. Gradually add dry cake mix and cornflakes. Set aside 1-½ cups for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan.
Carefully spread jam over crust. Sprinkle with reserved dough; gently press down. Bake at 350° for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.
YIELD: 3 dozen.
To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge!
Leanna Thorne // Lakewood, Colorado
| 3 | cups all-purpose flour |
| 1-½ | cups sugar, divided |
| 1 | teaspoon baking powder |
| ¼ | teaspoon salt |
| ¼ | teaspoon ground cinnamon |
| 1 | cup shortening |
| 2 | eggs, lightly beaten |
| 1 | teaspoon almond extract |
| 1 | tablespoon cornstarch |
| 4 | cups fresh or frozen raspberries |
In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.
In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
EDITOR’S NOTE: If using frozen raspberries, do not thaw before tossing with cornstarch mixture.
YIELD: 1-½ dozen.
Once school starts, it can be hard for kids to let go of summer. But these rich, gooey, great-tasting bars will bring back sweet campfire memories.
Lisa Moriarty // Wilton, New Hampshire
| ½ | cup butter, softened |
| ¾ | cup sugar |
| 1 | egg |
| 1 | teaspoon vanilla extract |
| 1- |
cups all-purpose flour |
| ¾ | cup graham cracker crumbs |
| 1 | teaspoon baking powder |
 |
teaspoon salt |
| 5 | milk chocolate candy bars (1.55 ounces each) |
| 1 | cup marshmallow creme |
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside ½ cup for topping.
Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
YIELD: 3 dozen.
People who love chocolate chip cookies will enjoy that same great flavor in these golden bars. They’re perfect for those times you need a treat in a hurry.
Rhonda Knight // Hecker, Illinois
| 1-½ | cups packed brown sugar |
| ½ | cup butter, melted |
| 2 | eggs, lightly beaten |
| 1 | teaspoon vanilla extract |
| 1-½ | cups all-purpose flour |
| ½ | teaspoon baking powder |
| ½ | teaspoon salt |
| 1 | cup (6 ounces) semisweet chocolate chips |
In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
FROSTED CARROT BARS
YIELD: 20 servings.
These luscious bars are extra moist, thanks to a secret ingredient. And cream cheese frosting makes a classic topper.
Rita Pearl // Norwalk, Iowa
| 2 | cups sugar |
| 1 | cup canola oil |
| 4 | eggs |
| 2 | jars (6 ounces each) carrot baby food |
| 2 | cups all-purpose flour |
| 2 | teaspoons baking powder |
| 2 | teaspoons ground cinnamon |
| 1 | teaspoon baking soda |
| 1 | teaspoon salt |
FROSTING:
| 1 | package (8 ounces) cream cheese, softened |
| ¼ | cup butter, softened |
| 1 | teaspoon vanilla extract |
| 4 | cups confectioners’ sugar |
Yellow, red and green liquid food coloring
| 2 | pastry or heavy-duty resealable plastic bags |
In a large bowl, beat the sugar, oil, eggs and baby food. Combine the flour, baking powder, cinnamon, baking soda and salt; add to carrot mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a bowl, beat cream cheese, butter and vanilla. Blend in confectioners’ sugar until smooth. Place ¼ cup of frosting in a small bowl; stir in yellow and red food coloring to make orange. Set aside. Place 3 tablespoons frosting in a small bowl; stir in green food coloring.
Spread white frosting on cake. Cut a small hole in the corner of a pastry or plastic bag; fill with orange frosting.
Mark off 20 squares on the cake; pipe a small carrot in the center of each square. Place green frosting in another bag, cut a small hole in the corner. Pipe greens on top of each carrot.
YIELD: about 3 dozen.
The name says it all for these bars. With caramels, butterscotch chips and pudding, they’re finger-lickin’ good! Sugar cookie mix speeds up the prep time.
Carol Brewer // Fairborn, Ohio
| 1 | package (17-½ ounces) sugar cookie mix |
| 1 | package (3.4 ounces) instant butterscotch pudding mix |
| ½ | cup butter, softened |
| 1 | egg |
| 1 | package (14 ounces) caramels |
| ½ | cup evaporated milk |
| 2 | cups mixed nuts |
| 1 | teaspoon vanilla extract |
| 1 | cup butterscotch chips |
In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until set.
In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips.
Cool completely. Cut into bars. Store the bars in an airtight container.
YIELD: about 3 dozen.
Kids and adults will gobble up these grab-and-go granola bars. Whip up a batch for your next bake sale or tailgate party and see for yourself!
Deena McCarter // Coronach, Saskatchewan
| 6 | cups quick-cooking oats |
| 3 | ounces mixed dried fruit |
| 1 | cup packed brown sugar |
| 1 | cup butter, melted |
| 1 | cup corn syrup |
| ½ | cup miniature chocolate chips |
| ½ | cup flaked coconut |
Vanilla frosting and yellow food coloring, optional
In a large bowl, combine the first seven ingredients. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until edges are golden brown. Cool on a wire rack
Use a knife to cut into squares or cookie cutters to cut into shapes. Tint frosting if desired; frost bars. Store in an airtight container or wrap bars individually in foil or plastic wrap.
YIELD: 2 dozen.
These chewy, gooey bars surely won’t last long. Good thing they’re quick and easy to make!
Mary Schmittinger // Colgate, Wisconsin
| 4 | cups quick-cooking oats |
| 1 | cup packed brown sugar |
|
cup butter, melted |
| ½ | cup plus cup peanut butter, divided |
| ½ | cup light corn syrup |
| 1 | teaspoon vanilla extract |
| 1 | package (11 ounces) butterscotch chips |
| 1 | cup (6 ounces) semisweet chocolate chips |
| 1 | cup chopped salted peanuts |
In a large bowl, combine the oats, brown sugar, butter, ½ cup peanut butter, corn syrup and vanilla. Press into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges.
In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.
EDITOR’S NOTE: Reduced-fat peanut butter is not recommended for this recipe.
YIELD: about 4 dozen.
A marshmallow, honey and peanut butter mix is delicious with crunchy cereal, oats and nuts! Be sure to let these bars cool before pressing the mini chips on top or they’ll melt.
RosAnna Troyer // Millersburg, Ohio
| ¼ | cup butter |
| ¼ | cup canola oil |
| 1-½ | pounds miniature marshmallows |
| ¼ | cup honey |
| ¼ | cup peanut butter |
| 5 | cups old-fashioned oats |
| 4-½ | cups crisp rice cereal |
| 1 | cup graham cracker crumbs (about 16 squares) |
| 1 | cup flaked coconut |
| 1 | cup crushed peanuts |
| ½ | cup miniature chocolate chips |
In a large saucepan, combine the butter, oil and marshmallows. Cook and stir over low heat until mixture is melted and smooth. Remove from the heat; stir in honey and peanut butter.
Combine the oats, cereal, cracker crumbs, coconut and peanuts. Add to the marshmallow mixture; mix well. Press into a greased 15-in. x 10-in. x 1-in. pan. Cool for 10-15 minutes. Sprinkle with chips and gently press into top. Cool completely. Cut into bars.
EDITOR’S NOTE: Reduced-fat peanut butter is not recommended for this recipe.
YIELD: 2 dozen.
Toffee and chocolate dot the golden brown batter of these delightful brownies. I do a lot of cooking for the police officers I work with, and they always line up for these treats.
Jennifer Ann Sopko // Battle Creek, Michigan
| 2 | cups all-purpose flour |
| 2 | cups packed brown sugar |
| 2 | teaspoons baking powder |
| ¼ | teaspoon salt |
| ½ | cup butter, melted and cooled |
| 2 | eggs |
| 1 | teaspoon vanilla extract |
| 1 | cup semisweet chocolate chunks |
| 4 | Heath candy bars (1.4 ounces each), coarsely chopped |
In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (mixture will be thick).
Spread the batter into a greased 13-in. x 9-in. baking pan. Sprinkle the chocolate chunks and chopped candy bars over the top; press gently into batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
MARBLED CHOCOLATE CHEESECAKE BARS
YIELD: about 6 dozen.
For success with these lovely bars, be sure to gently swirl the cheesecake layer into the batter. Too much mixing and you’ll lose the pretty marbled effect.
Elaine Hanson // Waite Park, Minnesota
| ¾ | cup water |
| ½ | cup butter |
| 1-½ | ounces unsweetened chocolate |
| 2 | cups all-purpose flour |
| 1-½ | cups packed brown sugar |
| 1 | teaspoon baking soda |
| ½ | teaspoon salt |
| 2 | eggs |
| ½ | cup sour cream |
CREAM CHEESE MIXTURE:
| 1 | package (8 ounces) cream cheese, softened |
|
cup sugar |
| 1 | egg, beaten |
| 1 | tablespoon vanilla extract |
| 1 | cup (6 ounces) semisweet chocolate chips |
In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool.
In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth.
In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside.
Spread chocolate batter into a greased 15-in. x 10-in. x 1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle chocolate chips over the top.
Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
CRANBERRY PECAN BARS
YIELD: 1 dozen.
I have been making these bars for as long as I can remember. They look so pretty on a tray that they’re hard to resist. Try them with frozen yogurt for a marvelous treat.
Sandra Bunte // Covina, California
| ¾ | cup all-purpose flour |
| ¾ | cup quick-cooking oats |
|
cup packed brown sugar |
|
cup butter, melted |
FILLING:
| 1 | package (12 ounces) fresh or frozen cranberries |
| ½ | cup cranberry juice, divided |
| ½ | cup golden raisins |
|
cup honey |
Sugar substitute equivalent to 3 tablespoons sugar
| ½ | teaspoon ground cinnamon |
| ¼ | teaspoon ground cloves |
| ½ | teaspoon cornstarch |
| ¼ | cup chopped pecans |
In a small bowl, combine the flour, oats and brown sugar. Stir in butter until blended. Set aside cup. Pat remaining mixture onto the bottom of a 9-in. square baking pan coated with cooking spray; set aside.
In a small saucepan, combine the cranberries, 7 tablespoons cranberry juice, raisins, honey, sugar substitute, cinnamon and cloves. Cook and stir over medium heat for 10-12 minutes or until berries pop.
Combine the cornstarch and remaining cranberry juice until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Pour filling over crust. Sprinkle with pecans and reserved oat mixture. Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack. Cut into squares.
EDITOR’S NOTE: This recipe was tested with Splenda no-calorie sweetener.
