Coconut Cookie Bars

This looks like a good one so I had to save it to try soon!

24 Keebler Chips Deluxe Triple Chocolate cookies  {crushed to 3 cups}             

3 TBSP butter or margarine, melted

14 oz. {5 1/3 cups} flaked coconut

1 can {14 oz.} sweetened condensed milk

1/2 cup slivered almonds {optional}

2 1/2 cups chocolate chips {about 15 oz.}

2 TBSP vegetable oil

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In medium bowl combine the 24 crushed KEEBLER CHIPS DELUXE Original cookies and butter.

Press on bottom of ungreased 13 x 9 x 2-inch baking pan.

Bake at 350°F for 10 minutes.
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Meanwhile, in large bowl stir together coconut and sweetened condensed milk.

Spoon dollops on crust.

Use two forks to evenly spread coconut mixture over crust. Sprinkle with almonds, if desired. 

Bake at 350°F for 15 to 20 minutes more or until beginning to brown.
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Meanwhile, in medium microwave-safe bowl combine chocolatechips and oil.

Micro-cook at high about 1 1/2 minutes or until melted, stirring every 30 seconds.

Evenly spread over baked mixture.
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Cool completely on wire rack.

Refrigerate about 1 hour or until chocolate is set.

{Or eat warm if you can't wait!}

Chocolate Chip Toffee Bars

Don't these look amazing!  I can't wait to try them!

1 stick {4 oz} butter, softened
½ cup {4 oz} cream cheese, softened
1/2 cup sugar
1 1/2 cup brown sugar, packed
2 eggs
2 tsp vanilla
3 1/2 cup flour {1 lb.}
1 1/2 tsp soda
1 tsp salt
1 teaspoon cocoa powder
12 oz chocolate, chopped or 1 bag chocolate chips
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Spray a 10” square cake pan with pan spray.
Line the bottom with parchment then spray again.
Pre-heat the oven to 350*F
Cream the butter, cream cheese, and the sugars until very light and fluffy, about 5-7 minutes on medium high.
Scrape down the side of the bowl.
Continue mixing while adding the eggs one at time.
{Make sure each egg is incorporated before adding the next.}
Add the vanilla.
Scrape down the bowl.
Combine the flour, soda, cocoa powder, and salt in another bowl.
Whisk to combine.
With the machine on low, slowly add the flour mixture.
Mix until just combined, taking care not to over mix.
When the flour mixture is just about combined add the chocolate.
Turn off the machine and finish mixing by hand to prevent over-mixing.
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Bake at 350* for 35-40 minutes, until the center is just set and the edges are deep golden.
Let cool in the pan.

Chocolate Peanut Butter Bars

Cookie Base
1 cup real butter {2 sticks} at room temperature
1 cup granulated sugar
2 cups brown sugar
1 1/2 cups peanut butter {chunky or smooth, which ever you prefer}
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats

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Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

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Preheat oven to 350 degrees.

Spray cookie sheet lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy.

Add peanut butter and vanilla and beat until combined.

Add eggs, one at a time and beat between each addition.

In a medium sized bowl, combine flour, baking soda, and salt; add mixture to dough.

Beat to combine.

Add oats and mix until incorporated.

Press dough into prepared pan into a flat layer.

Bake for about 10-12 minutes. {The center should be puffed and set, but still soft.}

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{While crust is baking, prepare frosting}.

Whisk together powdered sugar, cocoa powder and salt.

Add softened butter, boiling water, and vanilla.

Beat until smooth and glossy.

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When cookie crust is done baking spread on frosting.

Let cool, cut into squares, and serve. 

Great served warm {not hot or it will be a HUGE mess getting out} with vanilla ice cream and hot fudge.

S'mores Cookie Bars

I can not wait to try this!  Don't they look heavenly?!

2 cups flour
2 cups graham cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
1 cup {2 sticks} unsalted butter, softened
1 1/2 cups packed light brown sugar
2 Lrg. eggs, beaten
2 cups marshmallow cream
2 cups milk chocolate chips
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Preheat oven to 350.
Line a 9X13 baking pan with foil, a 2 inch over hang on each side.
Mist foil with cooking spray.
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In a bowl, combine flour, graham cracker crumbs, baking powder and salt.
Mix well.
In a large bowl, mix on medium speed the butter and sugar until light, about 2 minutes.
Beat in eggs until well combined. 
Reduce mixer speed to low and slowly beat flour mixture into butter mixture. 
Divide dough in half.
Press half of dough into prepared pan until dough is uniform and flat.  
Spread with marshmallow cream and sprinkle chocolate chips on top.
Scatter remaining dough over in clumps.
Don't worry about covering the whole top, marshmallow and chocolate chips should peek through.
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Bake until golden brown, 30-35 minutes. 
Place man on a wire rack to cool completely. 
Remove from pan, peel off foil and cut into bars.

O'Henry Bars

1 cup corn syrup

1 cup sugar

1 1/4 cup crunchy peanut butter

4 cups rice crispies

1/2 cup butterscotch chips

1/2 bag chocolate chips

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Cover a 9X13 baking dish with tin foil and lightly spray with Pam.

In a large sauce pan, combine sugar and corn syrup.

Stir until sugar is dissolved.

Bring mixture to a boil.

Once boiling, remove from heat and stir in peanut butter until well mixed.

Add cereal and mix well.

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Spread mixture into the prepared baking dish and press with hand.

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In a small bowl, combine the butterscotch and chocolate chips and melt in the microwave and intervals of 15 seconds, stirring between each intervals, until melted.

Pour over cereal mixture.

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Wait until set to cut.

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{Do not refrigerate}

"Layers of Love" Chocolate Brownies.

3/4 cup flour

3/4 cup cocoa

1/4 tsp. salt

1/2 cup butter, room temp.

1/2 cup sugar

1/2 cup brown sugar

3 large eggs

2 tsp. vanilla

1 cup chopped pecans

3/4 cup white chocolate chips

1/2 cup caramel topping

3/4 cup chocolate chips

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Preheat oven to 350.

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In a large bowl, beat butter and sugars until creamy.

Add 2 eggs, one at a time and mix each one until well mixed.

Add vanilla.

Gradually mix in dry ingredients.

Reserve 3/4 cup batter.

Spread remaining batter into a greased 9X9 baking dish.

Sprinkle with pecans and white chocolate chips.

Drizzle with caramel.

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Beat the remaining egg into the reserved batter.

Stir in chocolate chips.

Spread evenly over the caramel.

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Bake for 30-35 minutes.

Cool completely before serving.

Butterscotch Fingers

Not really sure why they're called butterscotch fingers but they are, and they're really good dipped in hot coco.

1/4 lb. butter

2 1/4 cups brown sugar

2 eggs

2 cups sifted flour

2 tsp. baking powder

pinch of salt

1 tsp. pure vanilla

1 cup toasted chopped walnuts or pecans

powdered sugar

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In a large bowl, cream butter and brown sugar till fluffy.

Add eggs.

Beat after each one.

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In a small bowl, combine flour, baking powder, and salt.

Gradually add flour mixture to butter mixture.

Mix well.

Add vanilla and chopped nuts.

Turn mixture into a greased 9X13 baking dish.

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Bake at 350 for 25 minutes. {do not over bake}

While warm, cut into bars.

Sprinkle with powdered sugar.

Rich Lemon Bars

1 1/2 cups plus 3 Tbsp. Flour

3/4 cup cold butter

1 1/2 cups sugar

1/2 cup lemon juice

1/2 cup powdered sugar

4 eggs, slightly beaten

1 tsp. baking powder

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Preheat oven to 350.

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In a medium bowl, combine 1 1/2 cups flour and powdered sugar.

cut in butter until crumbly.

Press onto bottom of lightly greased 9X13 baking dish and bake for 15 minutes.

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Meanwhile, in a large bowl, combine eggs, sugar, baking powder, lemon juice and remaining 3 Tbsp. flour.

Mix well.

Pour over warm crust.

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Bake for 20-25 minutes or until golden brown.

Cool and cut into bars.

Sprinkle with powdered sugar.

Store covered in fridge.

Chocolate Caramel Bars

Mmmm.
These are so wonderfully perfect,
and so easy to make.

2 1/4 cup flour

2 cups quick oats

1-1/2 cups packed brown sugar

1 tsp. salt

1 tsp. baking soda

1-1/2 cups cold butter or margarine

2 cups milk chocolate chips

1 cup chopped pecans or walnuts, optional

1 jar caramel sauce*

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Combine 2 cups flour, oats, brown sugar, baking soda, and salt.

Cut in butter with a fork till crumbly.

Set half of mixture aside.

Press remaining into a greased 13X9 pan.

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Bake at 350 for 15 minutes.

Sprinkle with chocolate chips and pecans.

Whisk caramel sauce and remaining 1/4 cup flour till smooth.

Drizzle over top and add the rest of the crumb mixture.

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Bake at 350 for 18-20 minutes, or until golden brown.

Cool on wire rack for several hours before serving.

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* If you do not have caramel topping you can use this substitute instead:

1 cube margarine

1 cup brown sugar

1/2 cup karo syrup

Boil 2 minutes.

Remove from burner.

add:

1 tsp. vanilla

1/4 cup flour

stir till mixed well.

Smores Bars

3/4 cup margarine or butter, softened

1/2 cup sugar

1 egg

1 tsp. vanilla

20 whole graham crackers, crushed {3 1/2 cups graham cracker crumbs}

1/2 cup flour

1/2 tsp. salt

7 Hershey chocolate bars {1.55 oz. each} {or 3/4 bag of chocolate chips}

4 cups miniature marshmallows

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Beat margarine and sugar with an electric mixer on medium speed until light and fluffy.

Blend in egg and vanilla.

Stir in crushed graham crackers, flour, and salt.

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Press 2 cups of mixture onto bottom of a greased 13" x 9" pan.

Place chocolate bars, side by side, over graham cracker mixture in pan.

Sprinkle the marshmallows on top of the chocolate bars.

Crumble remaining graham cracker mixture over marshmallows.

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Bake in a preheated 350 degree oven for 20 minutes or until golden brown.

Cool completely in pan on wire rack.

Cut into bars.

{Makes about 24 bars.}

Magic Cookie Bars

2 pkgs graham crackers, crushed in food processor or blender

1 stick butter, melted

1 cup walnuts or pecans, chopped {optional}

1 can sweetened condensed milk

1 bag milk chocolate chips

1/2 bag sweetened coconut

{To Make}

Place crushed graham crackers and melted butter in a 9X13 pan.

Mix till butter is well incorporated.

Spread in pan and press with hand till firm.

{Layer}

the rest of the ingredients in this order:

nuts.

sweetened condensed milk. {drizzle over nut layer}

chocolate chips.

coconut.

{Bake}

at 350 for 20-25 minutes or until coconut is lightly browned.

Caramel Crunch Bars

4-1/2 honey graham crackers
1 pkg. {11 oz.} KRAFT Caramel Bits {found by the chocolate chips}
2 Tbsp. milk
1/2 cup Peanuts, chopped
1/2 cup Miniature Marshmallows
1/2 cup coarsely crushed pretzels
4 squares BAKER'S Semi-Sweet Chocolate, melted {or 1/2 bag of milk chocolate chips, melted!}

{LINE:}

8-inch square pan with foil, with ends of foil extending over sides of pan.

Grease foil generously with shortening.

Place grahams on bottom of pan, cutting to fit if necessary.

{MICROWAVE:}

caramel bits and milk in microwaveable bowl on HIGH 2 min.

or until caramel bits are completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; top with peanuts, mini marshmallows and pretzels.

Drizzle with chocolate.

{REFRIGERATE:}

at least 1 hour.

Use foil handles to remove dessert from pan before cutting into bars to serve.

Samoa Bars

3 cups shredded coconut
14 oz bag caramels
1/4 tsp. salt
3 tbsp. milk
1/2 cup sugar
3/4 cup butter, softened
1 egg
1/2 tsp. vanilla
2 cups flour
1/4 tsp. salt

Preheat oven to 350.

{For the cookie crust:}
Combine sugar and butter and beat until fluffy.
Beat in the egg and vanilla.
Gradually add the flour and salt.

Pour onto greased 9x13 pan.
Press dough into pan and bake for 20-25 minutes,
until light brown.
Cool completely.
Lower oven temperature to 300

Spread coconut onto a jelly roll pan, that is lined with parchment paper.
Bake for 20 minutes, stirring every 5 or so,
until coconut is a golden brown.

In a large bowl, combine the milk and salt and the unwraped caramels.
Cook on half power for 1-2 minutes, stirring occasionally, until caramels are melted and combined with milk/salt.
Once melted, add the toasted coconut.
Spread coconut/caramel goodness over the crust.
You will probably have to make little dollops all over your crust and then spread it....possibly even using your hands.
The caramel gets stiff after it cools...

Once this has cooled, cut your pieces, whatever size you would like.
Take those pieces and spread them out on a seperate pan...
perhaps a jelly roll pan....lined with parchment paper.
Melt some chocolate chips and pipe the melted chocolate into a baggie.
Snip the edge of the baggie and drizzle the melted chocolate across the cookies.

{Or just spread your melted chocolate on before cutting bars.}

Peanut Butter Bars

Yummmm.... Peanut butter... and chocolate...
These are baked with all kinds of goodness and your belly will be happy that you took the time to make them.

{recipe from Grandma's Desserts}

1 cup margarine {2 cubes}
1 cup sugar
1 cup. brown sugar
2/3 cup peanut butter
2 eggs
1 tsp vanilla
1/2 tsp salt
2 cups flour
1 tsp baking soda
2 cups quick oatmeal

Preheat oven to 350.

Cream together margarine, sugar, brown sugar, peanut butter, 2 eggs, and vanilla.
Add flour, salt, soda and oatmeal.

Pour and press into a large cookie sheet sprayed with non-stick spray.
Bake for 12-15 minutes.

Allow bars to cool for 2-3 minutes.
You need them to be hot for these next few steps,
but if they are TOO hot, they will tear.

Place small scoops of peanut butter all over bars
and walk away for 2 minutes. {Really... Just walk away.}
The peanut butter will be soft enough now that you can
have a thin layer of yummy goodness!

Next, take the package of chocolate chips.
Sprinkle them over the peanut butter, and once again....
walk away....for 2 minutes only.

When you come back, the chips have melted just enough that
you can spread them over the peanut butter.
{It will mix with the peanut butter, and that's fine.}

Let them cool before serving.

Caramel Apple Cheesecake Bars

{Crust:}
2 cups all-purpose flour
1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

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{Cheesecake Filling:}
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar

3 large eggs
1 1/2 teaspoons vanilla extract

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{Apples:}
3 Granny Smith apples, peeled, cored and finely chopped

2 Tbsp sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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{Streusel Topping:}

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened
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In a small bowl, combine all ingredients.

{I like to really combine it by using clean hands to thoroughly combine the butter into the mixture.}

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{Caramel Sauce}

1/2 cup heated caramel topping
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Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar.

Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly.

Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil.

Bake 15 minutes or until lightly browned.
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In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth.

Then add eggs, 1 at a time, and vanilla.

Stir to combine.

Pour over warm crust.
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In a small bowl, stir together chopped apples, 2 Tbsp sugar, cinnamon, and nutmeg.

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Spoon evenly over cream cheese mixture.

Sprinkle evenly with Streusel topping.

Bake 40-45 minutes, or until filling is set.

Drizzle with caramel topping and let cool.

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Serve cold and enjoy!