Category: Bars

Pecan Pie Bars

Got this recipe from my co-worker Carol Robson. Here are her comments:

This is a really easy recipe to make. Be sure to use real butter (no substitutes). Debi Fasig (co-worker and contributor to Bartholomew Buffet) said that she likes my pecan pie bars better than hers!! That’s a HUGE compliment. As you know, Debi brings in some of the most delectable treats.

3 C. flour
1/2 C. sugar
1/2 tsp. salt
1 C. (2 sticks butter) – cold

Preheat oven to 350 degrees. Grease bottom and sides of 15 x 10 x 1 inch baking pan. In large bowl, combine flour, sugar and salt. With pastry blender, cut in 1 cup of butter until mixture resembles coarse crumbs. Press firmly and evenly into pan. Bake 20 minutes.

While crust is baking, mix up the topping:

3 T. butter – melted
4 eggs, lightly beaten
1 1/2 C. light corn syrup
1 1/2 C. sugar
1 1/2 tsp. vanilla extract (Watkins)

2 1/2 C. chopped pecans

In a large bowl, stir (by hand) eggs, corn syrup, sugar, melted butter and vanilla until blended. Stir in pecan pieces. Spread evenly over hot crust. Bake 25 minutes or until set. Cool slightly before cutting. Use a plastic knife to cut the bars and they won’t stick to the knife. Makes 48 servings.

Bars Desserts Recipes with Pictures

Amish Peanut Butter Swirl Bars

Post author By Scott Torborg
Post date June 4, 2010
No Comments on Amish Peanut Butter Swirl Bars

I got this recipe from Jean my co-worker. She said she found the recipe in the Amish column in the Post Bulletin (Rochester, MN newspaper). These bars are thicker than your standard bars and each bite is packed with a fantastic peanut butter flavor. They will not disappoint.

1 C. creamy peanut butter
2/3 C. butter, softened
1 1/2 C. sugar
1 1/2 C. brown sugar
4 eggs
4 tsp. vanilla
2 C. flour
2 tsp. baking powder
12 oz. chocolate chips
1/2 tsp. salt

Preheat oven to 325 degrees and grease 9 x 13″ pan. Cream peanut butter, butter, and sugars until smooth. Add eggs and vanilla. Mix til smooth. Add flour, baking powder, salt. Spoon into greased pan. Sprinkle with chocolate chips. Bake 5 minutes. Using a butter knife, swirl melted chips through the dough. Bake 40 more minutes until knife inserted in center comes out clean (some chocolate may stick to the knife). Cool one hour. Cut.

Bars Desserts Recipes with Pictures

Chocolate Revel Bars

This recipe comes to us from Val Lochner, a co-worker of mine. I have had these before at various venues, but could never land the recipe until now. It is a soft chewy oatmeal bar mixed with a sweet, tasty chocolate filling. Just flat out AWESOME!! Val, when you bringing in more? Love it!

Oatmeal Mixture
1 C. shortening
2 C. brown sugar
2 eggs
2 tsp. vanilla
2 l/2 C. flour
1 tsp. soda
1 tsp. salt
3 C. quick oatmeal

Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Sift together flour, soda, and salt. Stir in oatmeal. Add dry ingredients to creamed mixture. Set aside.

Chocolate Filling
15 oz. can sweetened condensed milk
12 oz. package chocolate chips
2 T. butter
1 cup nuts
1/2 tsp. salt
2 tsp. vanilla

To make filling, mix chips, condensed milk, butter, and salt; melt over low heat. When smooth, add nuts and vanilla.

Spread 2/3 of oatmeal mixture in a 10 x 15 (or half-sheet, 13 x 18) pan. Cover with chocolate filling. Dot with remaining 1/3 of oatmeal mixture.

Bake at 350 degrees for 20-25 minutes.

Bars Desserts Recipes with Pictures

Chocolate Mint Dessert Brownies

Post author By Liza Torborg
Post date March 20, 2010
No Comments on Chocolate Mint Dessert Brownies

I hosted a Lia Sophia party and made these brownies to share. I was trying to work “green” into the food since the party was on St. Patrick’s Day. The ladies all seemed to like them a lot. I actually used a box brownie mix and then added the mint and chocolate topping from this recipe, which I got from the All Recipes website.

1 C. white sugar
1/2 C. butter, softened
4 eggs
1 1/2 C. chocolate syrup
1 C. all-purpose flour
2 C. confectioners’ sugar
1/2 C. butter, softened
2 T. creme de menthe liqueur
6 T. butter
1 C. semisweet chocolate chips

Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish.
In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
In a small bowl, beat the confectioners’ sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

Bars Desserts Recipes with Pictures

Salted Peanut Bars

I got this recipe from a co-worker of mine, Val Lochner. She said they are simple to make! As a the official taste-tester in the office, all I can say is that they were simply delicious to eat. Val also indicated that they are, “not a low-calorie item, but hey” 🙂

1 jar of lightly salted Planter’s peanuts
1 pkg. peanut butter chips
3 T. butter
1 can condensed milk
10 oz. bag mini marshmallows

Sprinkle half a jar of peanuts into a greased 9 x 13 pan.

Melt the chips and butter. Add the condensed milk, heat 1-2 minutes more, but do not boil. Add marshmallows. Spread over nuts in pan.

Top with remaining half jar of peanuts. Press together to get peanuts to “stick.”

Bars Desserts Recipes with Pictures

No Bake Bars

I got this recipe from my neighbor Kerri. Not sure where she got it, but the photo copy she gave me had the following introduction to the recipe:

Susie Wingert, from Panama, Iowa, shares this recipe for chewy treats big on taste but needing little effort. “They are handy to make when the weather is hot,” she comments, “since the oven never has to be turned on.”

4 C. Cheerios
2 C. crisp rice cereal
2 C. dry roasted peanuts
2 C. M&M’s
1 C. light corn syrup
1 C. sugar
1 1/2 C. creamy peanut butter
1 tsp. vanilla extract

In a large bowl, combine the first four ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil, stirring frequently. Remove from the heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Cool. Cut into 3-in. x 3-in. bars.

Tags Cheerios, M&M's, peanut butter

Bars Desserts Recipes with Pictures

Kit Kat Bars

Got this recipe from my co-worker Debi. She always brings in great treats to share and this one is no different. I was instructed to take two right away because they were SO good. Regretfully I only took one, luckily there were a few left after I devoured the first.

75 Club crackers
1 C. butter
2 C. graham cracker crumbs
1 C. firmly packed brown sugar
1/2 C. whole milk
1/3 C. white sugar
2/3 C. creamy peanut butter
1/2 C. semi-sweet chocolate chips
1/2 C. butterscotch chips

Line an ungreased 13 x 9-inch baking pan with 1 layer of crackers, cutting to fit. In a large saucepan, melt butter over medium heat. Add cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat and pour half of the butter mixture over crackers. Place another layer of crackers evenly over butter mixture. Pour remaining butter mixture evenly over crackers. Top with remaining crackers.

In a small saucepan, combine peanut butter, chocolate and butterscotch chips. Melt over medium low heat, stirring constantly. Spread evenly over crackers.

Cover and chill for at least 1 hour. Cut into bars and store in refrigerator.

Bars Desserts Recipes with Pictures

Rice Krispie Bars (Treats)

Post author By Scott Torborg
Post date March 2, 2009
No Comments on Rice Krispie Bars (Treats)

Every recipe book, website or blog has to have the staple rice krispie treats recipe. I was surprised to learn this site did not have one, that is until now. A simple and delicious treat. I think I’ll go make (and eat) a pan right now.

3 T. butter or margarine
1 pkg. (10 oz., about 40) regular marshmallows or 4 C miniature marshmallows
6 C. Rice Krispies

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Microwave Directions:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Bars Cookies Desserts Recipes with Pictures

Chocolate Chip Cookie Bars

Post author By Scott Torborg
Post date February 25, 2009
No Comments on Chocolate Chip Cookie Bars

Got this recipe from Carol Robson, a co-worker of mine. She brought these in one morning and they were gone in no time. Some of Carol’s comments about the recipe are below . . .

Watkins vanilla is mandatory (my Mom always insisted on that). Guess you could call it “an old family recipe”.

3 eggs
2 1/4 C. brown sugar
Mix until frothy – at least 4 or 5 minutes (stand mixer works best)

Add and mix well:
3/4 C. melted margarine

Sift together and add:
2 1/4 C. flour
2 1/2 tsp. baking powder
1 tsp. salt

Add:
1 T. Watkins real vanilla (no substitutes)

Stir in by hand:
1 cup semi-sweet chocolate chips
1 cup chopped pecans (optional)

Spread in greased 10 x 15 jelly roll pan.

Bake in preheated 350 degree oven for 20-25 min.
Do not over bake!

Bars Cakes Desserts Miscellaneous Recipes with Pictures

Brownie Edges

This here post is for all you folks who LOVE brownie edges. If you’re at all like me – you tend not to venture too far away from the edge of the brownie pan. In fact, you eat all around a pan of warm brownies, enjoying every morsel of chewy-edge bliss before leaving the comfort and safety of the brownie pan.

I was fortunate to receive a modern baking miracle called the “Baker’s Edge” baking pan for Christmas. The designer of this pan is an absolute genius, I wish I had thought of this first. See the pictures below and purchase one of these bad boys for yourself. It surely won’t disappoint.

Tags baker's edge, brownie edges, brownies