Ooey-Gooey Turtle Bars

The classic pairing--chocolate and caramel--comes together once more in a simple, scrumptious bar.

Ingredients:

1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies 

1

bag (12 oz) semisweet chocolate chips (2 cups)

3

cups chopped pecans

1/2

cup butter

1/2

cup packed light brown sugar

1

jar (12.25 oz) caramel ice cream topping

1

cup graham cracker crumbs (16 squares)

 
Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
• Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
• In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 r 

Source: pillsbury.com

Six-Layer Brownie Bars

Layers of decadence over easy-mix brownie batter create this ultimate brownie bar.

Ingredients:

1        box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix

1/3     cup butter or margarine, melted

1        egg

2/3     cup coconut

2/3     cup toffee bits

2/3     cup semisweet chocolate chips

2/3     cup chopped pecans

3/4    cup plus 2 tablespoons sweetened condensed milk (not evaporated), from 14 oz can*

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
• In large bowl, stir brownie mix, pouch of chocolate syrup, butter and egg until well blended. Press into pan. Bake 14 minutes (16 minutes for dark pan).
• Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk to within 1/2 inch of sides. Bake 35 to 39 minutes longer or until center is set, (37 to 41 minutes for dark pan or until and center is light golden brown). Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows.

Source: tablespoon.com

Coconut Key Lime Bars

This simple bar recipe starts with a cake mix and ends with graham cracker crumbs and coconut!

Ingredients:

• 1 18.5oz box yellow cake mix
• 1 egg
• ½ cup melted butter
• 3 egg yolks
• 1 can 14oz sweetened condensed milk
• ½ cup fresh key lime juice
• 1 cup graham cracker crumbs
• 1 cup shredded coconut

Directions:

1. Combine graham cracker crumbs and coconut in a bowl, set aside.
2. In a bowl, combine cake mix, egg and melted butter. Press crust onto a 9x13 greased baking dish that has been coated with cooking spray. Bake in a 350 degree oven for 18 minutes or until edges have browned.
3. While crust is baking, combine egg yolks, condensed milk and key lime juice. Stir with a whisk until combined. Pour over crust. Sprinkle graham crackers and coconut over milk mixture. Return to oven and bake for about 20 -25 minutes or until topping has lightly browned and milk mixture has just begun to set.
4. Cut into bars.

Source: lemonsforlulu.com

Blueberry Lemon Bars

Ingredients:

For the crust: 

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup granulated sugar
• Zest of one lemon

For the filling:

• 2 large egg yolks
• 1 (14 ounce can) sweetened condensed milk 
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh blueberries

Directions:

Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.

To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top. 

Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.

Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.

Source: lickthebowlgood.blogspot.com.au

Chocolate Macaroon Layered Bars

Ingredients:

Base Layer of the Macaroon:

• 3/4 cup (1-1/2 sticks) unsalted butter, cut into 1/2 inch chunks
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt

Chocolate Layer:

• 10 ounces semi-sweet chocolate chips

Topping:

• 4 egg whites
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 bag (7 ounces) sweetened flaked coconut

Directions:

1.  Preheat oven to 350°F.
2. In food processor, pulse butter, flour, sugar and salt until mixture begins to form small lumps. Transfer mixture into a 13 x 9 in. pan; press evenly onto the bottom. Bake 15-17 minutes or until just    golden. While crust is baking, prepare topping.
3. Sprinkle chopped chocolate evenly over the hot crust. Allow it to melt; spread evenly with spatula.
   The Topping -(prepare while the bottom layer is in the oven baking)
4. In large bowl, whisk together egg whites and sugar until combined well. Stir in flour and coconut.
5. Drop small spoonfuls of coconut mixture onto chocolate layer; spread gently.
6. Bake 25-30 minutes or until top is golden. Cool completely in pan. Cut into  bars. Can bestore up to 5 days, covered, at room temperature.

Source:  bestyummyrecipes.com

No Bake Cookie Dough Bars

Ingredients:

1/2 c. unsalted butter, softened. 3/4 c. brown sugar.
1 tsp. vanilla extract.
2 c. all purpose flour.
1 (14 oz.) can sweetened condensed milk.
2 c. chocolate chips.TOPPING: 1/2 cup creamy peanut butter
1/2 cup milk chocolate chips melted.

Directions:

Put ‘dough in 8X* lined pan. Refrigerate 3 hours. Spread topping over. Chill another hour.

Source:  howtoinstructions.us

German Chocolate Pecan Pie Bars

Ingredients:

• 3 cups pecan halves
• 1 & 3/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa
• 1 & 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut

Prep Time: 25 minutes

Cook Time: 59 minutes

Yield: 24 bars (about 2-inch square)

Directions:

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Notes:

*You can also mix crust ingredients in a food processor, but I prefer mixing this way.

Source: Recipe adapted from Southern Living, September 2012.

Peanut Butter Banana Bars

Ingredients:

• 1 & 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 medium ripe bananas, mashed
• 1/2 cup peanut butter

Directions:

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

Whisk together flour, oats, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, and mix well. Mix in bananas and peanut butter, mixing just until combined.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.

Transfer batter to prepared pan and smooth evenly. Bake 40-45 minutes, or until edges are browned and a pick inserted into the center comes out clean. Cool in pan before cutting into bars.

Source:  bakeorbreak

Cheesecake Caramel Chocolate Chip Cookie Bars

Ingredients:

 For the Cookie Dough Portion

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
2/3 cup chocolate chips (mine were mini chips)
1/3 cup caramel bits
1/3 cup toffee bits

For the Cheesecake Portion

1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees

 Prep a 9 x 13 pan by lining it with parchment paper.  Set aside.

Cream together the butter, sugars, salt and vanilla.  Beat in the egg, then the baking soda and flour.

Stir in the chocolate chips, caramel bits and toffee pieces.

Divide mixture in half.  Spread half of the dough evenly into the prepared pan.  I use my fingers to do this.  Set aside.

In a medium bowl, cream together the cream cheese and white sugar until fully blended.  Beat in the egg and vanilla.  Mix until completely smooth.

Pour and spread cheesecake layer over the pressed cookie dough layer.

Using your hands, press pieces of the remaining dough into flat discs.  Lay on top of the cheesecake layer.  You don't have to have the entire cheesecake layer totally covered.  In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.

Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.

Allow to cool completely before removing from pan by way of the parchment paper.

Once cooled and removed from pan, cut into twelve equal bars.

Store in refrigerator.

NOTE:  If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving.  The caramel bits harden up a bit in the fridge.

Source:  joyouslydomestic

Gooey Rolo Cake Bars

Ingredients:

1- box chocolate cake mix (18.25oz)

1 stick butter, room temperature

1 egg

Butter crackers, you can use mini or regular size.

2 king size packages of Rolo Minis

1/2 cup sweetened condensed milk

Directions:

Preheat oven to 350 degrees F.

Line an 8×8″ baking pan with foil and coat with cooking spray.

In a large bowl combine cake mix, butter and egg with your hand until a firm dough forms. Divide the dough in half and press one half into the bottom of the pan.

Cover the bottom layer of cake with the butter crackers to make an even layer.

Top with the Rolo Minis. {I cut mine in half before putting them on top of the crackers} 

With the other half of the dough carefully piece it together over the Rolos. It doesn’t have to be perfect, just try your best to cover it.

Drizzle with the sweetened condensed milk and bake for 25-28 minutes until the top is golden brown.

Remove from oven and let cool completely before cutting into.

Enjoy!

Source: IWashYouDry

Key Lime Swirl Cheesecake Bars

Ingredients:

Crust:

2 cups graham crackers
8 tbsp (1 US stick) unsalted butter, melted

 Directions:



Preheat oven to 325 degrees. Line a 10×10
pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely.

Filling:

2 bricks (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs plus one large egg white
2 tbsp all purpose flour
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup prepared lime curd, divided (recipe
below)

Liquid green food coloring

Liquid yellow food coloring

Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. You will use a few drops of both green and yellow food coloring. Set lime curd aside.

Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth. Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust.

Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use skewer to swirl the mixtures together to create a marbleized effect. 

Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving.

Lime Curd:

8 tbsp (1 US. stick) unsalted butter,
softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
1/3 cup plus 4 tbsp. fresh lime juice

Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal.

Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees.

Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Rolo Cheesecake Bars

Ingredients:

Crust:

3 cups of graham cracker crumbs
1 cup sugar
2 Sticks of melted butter (16 tablespoons)

Stir all together and press into a 9 X 13 pan lined with non stick foil. Bake at 350 degrees for 7-10 minutes and cool.
Filling:

2 (8-oz packages) of cream cheese
2 eggs
1 cup sugar
1/4 cup flour

Beat until smooth. Once smooth, add one package of mini Rolos (the unwrapped one) and pour onto the cool crust and bake at 350 degrees for 30-35 minutes. Let cool and glaze.

Glaze:

Melt in microwave: 1 stick of butter and 6 ounces of chocolate chips. Stir until smooth and add 4 teaspoons of light corn syrup. Pour smoothly on bars and chill overnight. Cut with a big knife! I added a chocolate drizzle and a half of Rolo on top! Enjoy!