recipelink.com Chat Room Recipe Swap
December 8, 1999 – Brownies and Bar Cookies (11)

Lola,CT (06:26:53) : Tollhouse Bars

Make tollhouse cookies according to package directions, but leave out 1/2 the chips. Bake in a 9x9 pan. When they're done, sprinkle the remaining chips on top, cover with foil for a minute until melted, then spread. Cool and cut!

KellyWA (04:55:20) : Mincemeat Bars

2 1/2 C Bisquick
1 C Sugar
1 Egg
3 Tbsp Shortening -- part butter
1/4 C Milk
1 1/2 C Mincemeat -- prepared
-----Icing-----
1/4 C Powdered Sugar
2 tbsp Warm Water -- or milk

Heat oven to 375F. Mix well all ingredients except mincemeat. Pat half
into a greased 9 x 13 pan, to within 1/2 inch of edges. Spread with
mincemeat. Pat out other half of dough on waxed paper to same size. Turn
over on mincemeat. Pull off waxed paper. Bake 30 minutes. Frost with thin
powdered sugar icing made by mixing powdered sugar and water or milk.
While warm, cut into bars.

KellyWA (12:19:50) : PEANUT BUTTER BARS

18 oz Jar peanut butter
1 x At room temperature
3/4 c Margarine or softened butter
1 lb Powdered sugar
1 lb Box Graham Crackers Coarsley crushed
12 oz Semi-sweet chocolate pieces

Using an electric beater, cream together the peanut butter and margarine until very soft and smooth. Beat in the powdered sugar until smooth, then beat in HALF the crumbs. Beat until well blended and
moist. Mix in the remaining crumbs BY HAND. Spread the mixture in a 13 x 9 inch baking pan,
patting evenly. Melt chocolate in top of double boiler over hot water or in microwave and pour over cracker mixture, Mark off desired size squares or bars and refrigerate PREFERABLY overnight...if you keep out of them that long... Makes about 5 dozen...enjoy.

KellyWA (12:16:04) : Chewy Coconut Squares

1/4 c Butter
3/4 c Sugar;divided
1/2 c Flour
1/8 ts Salt
1 ts Vanilla or almond extract
1 ea Egg
1/2 c Nuts; chopped
1/2 c Coconut

Fat grams per serving: Approx. Cook Time: :35 Preheat in 350F oven. Cream butter and 1/4 cup sugar
till light and fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F for 10 minutes. (You may have to press it out to a thin layer.) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour,
salt, vanilla, egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25 minutes or till golden. While warm, cut into squares.

KellyWA (12:13:56) : Fudgy Mocha Brownies with a Crust

1 1/4 cups unsifted flour
1/4 cup sugar
1/2 cup cold margarine or butter
1 14 oz can sweetened condensed milk
1/2 cup unsweetened cocoa
1 egg
2 tbsp coffee flavor liqueur *or* 1 tsp instant coffee
dissolved in 1 tbsp
hot water
1 tsp vanilla extract
1/2 tsp baking powder
3/4 cup chopped nuts

Preheat oven to 350. In a bowl combine 1 cup flour and sugar. Cut in margarine until crumbly. Press firmly on bottom of 13x9 inch baking pan. Bake 15 minutes. Meanwhile, in large mixer bowl, combine sweetened condensed milk, cocoa, egg, remaining 1/4 c flour, liqueur, vanilla and baking powder; mix well. Stir in nuts. Spread over prepared crust. Bake 20 minutes or until center is set. Cool. Frost if desired. Store tightly covered at room temperature.

KellyWA (12:12:24) : Kahlua Mudslide Brownies

2 c flour
1/2 tsp baking powder
1/2 tsp salt
2/3 c unsalted butter
4 oz unsweetened chocolate, chopped
3 eggs
1 1/2 c sugar
4 Tblsp Kahlua
2 Tblsp Carolans Irish Cream
1 Tblsp vodka
3/4 c coarsely chopped walnuts (optional)
Kahlua Glaze (recipe follows)
Whole coffee beans (optional)

Sift flour with baking powder and salt. In small saucepan, combine butter
and chocolate. Set over low heat, just until chocolate is melted. Set aside.
In bowl, beat eggs with sugar until light. Beat in dry ingredients,
chocolate mixture, Kahlua, Irish cream liqueur and vodka. Fold in nuts.
Pour into 13x9in pan and bake at 350 F about 25 min. Cool in pan.
Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired.
Cut into squares and serve.

Kahlua Glaze

1 1/4 c powdered sugar
3 Tblsp Kahlua.

In small bowl, blend sugar with Kahlua until smooth.

KellyWA (12:09:00) : Some Tips for Perfect Bar Cookies

Line baking pan with aluminum foil, allowing edges
of foil to extend over the edges of the pan.
Lightly grease foil if recipe directs.

Spread batters and doughs evenly into pan.

To test cake-like bar cookies for doneness, insert
a wooden pick in the center. If it comes out with
a few moist crumbs clinging to it, the cookies are
done. Fudgy bar cookies will have a dull rather
than a shiny surface; a slight imprint will remain
after lightly touching the surface.

Cool bar cookies in their pan on a cooling rack.
Lift foil by the edges and transfer to cutting
board. Peel off foil. Use a sharp knife to trim
all four sides before cutting into bars, squares,
diamonds or other shapes.

KellyWA (12:07:33) : Candy Bar Cookies

1 cup margarine or butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
3 1/3 cups flour
18 oz. package of mini Snickers bars

Preheat oven to 350 degrees. Mix together butter, sugar, brown sugar, peanut butter, and eggs until
creamy. Add vanilla. Stir in baking powder, baking soda, and flour. Mix well until a soft dough
forms. Wrap 1 tablespoon of dough around each unwrapped miniature candy bar and roll into a
ball. Place on a cookie sheet and bake for 10-12 mins. or until very light brown (do not overbake
or the cookies will become hard). Let cool and enjoy.

KellyWA (12:04:23) : OATMEAL RASPBERRY BAR COOKIES

Yield: 24 Servings

1/2 c Butter; room temperature
1/2 c Light brown sugar
1 c Flour
1/4 ts Baking soda
1/8 ts Salt
1 c Rolled oats
3/4 c Seedless raspberry jam

Heat the oven to 350 degrees. Butter an 8" square pan, set aside. Mix all
ingredients together except the jam. Press 2 cups of the mixture into the bottom of
the prepared pan. Spread the jam to within 1/4" of the edge. Sprinkle the
remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to
40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2" bars.

KellyWA (12:03:33) : Rhubarb Bar Cookies

3 cups rhubarb 1- 1/2 cups oatmeal 2 T.
cornstarch 1 cup brown sugar 1 - 1/2 cups
sugar 1- 1/2 cups flour 3/4 cups water 1/2
tsp. soda 1 cup shortening 1/2 cup nuts

Mix and cook til thick the rhubarb, sugar, cornstarch and water.
Mix remaining dry ingredients, cut in shortening, and pat
two-thirds of this mixture into a 9 x 13 lightly greased pan. Pour
rhubarb mixture over patted dry ingredients and sprinkle the rest
of the dry ingredients on. Bake 375 for 45 min. Cool and then
cut into bar cookies.

KellyWA (12:02:38) : Cranberry-Pecan Squares

Base
1 c. all-purpose flour
2 Tbsp. sugar
1/3 c. butter
1/2 c. finely chopped pecans

Topping
1-1/4 c. sugar
2 Tbsp. flour
2 beaten eggs
2 Tbsp. milk
1 tsp. finely shredded
orange peel
1 tsp. vanilla
1 c. chopped cranberries
3/4 c. shredded coconut
1/2 c. finely chopped pecans

Preheat oven to 350 degrees. Combine 1 c. flour and 2 Tbsp. sugar in a medium mixing bowl.
Cut butter into flour until mixture resembles coarse crumbs. Stir in first 1/2 c. pecans. Press
mixture into the bottom of an ungreased 13x9x2" baking pan. Bake for 10 minutes.

In the meantime, combine 1-1/4 c. sugar and 2 Tbsp. flour. Stir in eggs, milk, orange peel and
vanilla. Fold in the cranberries, coconut and remaining pecans. Spread over hot, partially baked
crust. Continue baking for another 30 minutes or until the top is golden. Cool on a wire rack.
While still warm, cut into 36 squares.