Cherry Almond Bars

10 oz jar maraschino cherries
1 c. all-purpose flour
1/2 c. butter or margarine (room temperature)
1/4 c. confectioners sugar
2 eggs
1-cup almonds (sliced)
1/2 c. granulated sugar
1/4 c. all-purpose flour
1/2 tsp baking powder
Pink Glaze (recipe follows)

Pink Glaze Ingredients:
1/2 c. powdered sugar
1/4 tsp almond flavoring
2-3 tsp reserved maraschino cherry juice

Preheat oven to 350 degrees. Drain maraschino cherries and reserve juice for glaze. Coarsly slice cherries and set aside. Mix next three ingredients together with spoon. Press firmly into a 9 x 9 x 2 ungreased square pan. Bake for 10 minutes or until firm. Mix eggs in bowl with fork and stir in chopped cherries and rest of ingredients (with exception of Pink Glaze). Pour over baked layer. Bake for approximately 20 minutes or until a light brown. Cool completely. Pour Pink Glaze over bars.

Pink Glaze Directions:

Combine all ingredients and mix until smooth and thin to pour.

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Carrot-Raisin Bars

1 pkg carrot cake mix
1/2 c. vegetable oil
1/4 c. water
2 eggs
3/4 c. raisins
1/2-cup nuts (chopped)
1 container cream cheese frosting (Rich & Creamy)

Preheat oven to 350 degrees. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix dry cake mix with oil, water and eggs in large bowl. Blend in raisins and nuts. Evenly spread in pan. Bake for 15 – 20 minutes or until mixture springs back when touched lightly in center. Cool completely. Frost bars with cream cheese frosting. Cut into 8 rows by 6 rows.

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Caramel Fudge Bars

1 pkg Supreme brownie mix (including pouch of Chocolate Flavored Syrup)
1/4 c. milk
1 tsp vanilla flavoring
1 egg
25 caramels
14 ounce can condensed milk (sweetened)

Preheat oven to 350 degrees. Grease bottom only of rectangular pan, 13 x 9 x 2. Mix together dry brownie mix (not pouch of chocolate flavored syrup) and next three ingredients with spoon. Reserve 1 cup. Press rest of mixture in bottom of prepared pan. Bake ten minutes. Heat chocolate syrup from brownie package and caramels in 2-quart saucepan stirring occasionally until mixture is melted. Add in milk. Pour over baked brownie layer. Crumble reserved brownie mixture and sprinkle over caramel.

Bake 25 or 30 minutes until bubbly around edges. Cool completely; refrigerate for easier cutting.

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Banana-Nut Bars

1 c. sugar
1 c. bananas (ripe, mashed, 2 medium)
1/3 c. vegetable oil
2 eggs
1 c. all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 c. chopped nuts
Cream Cheese Frosting Recipe (below)

Cream Cheese Frosting Ingredients:

3 oz. cream cheese (softened)
1/3 c. butter or margarine (room temperature)
1 tsp. vanilla flavoring
2 c. confectioners sugar

Preheat oven to 350 degrees. Grease a 13 x 9 inch rectangular pan. Combine first four ingredients in large bowl with spoon. Gradually add in next five items. Fold in chopped nuts. Pour batter in prepared pan and bake 25 minutes or until toothpick comes out clean. Cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting Directions:

Mix first three frosting ingredients in medium. Slowly add confectioners sugar and stir until smooth and spreadable.

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Apricot Cherry Bars

1 box purchased yellow cake mix
1/4 cups water
1/4 cups butter (room temperature)
1/4 cups brown sugar (packed)
2 eggs
1 cups dried, chopped apricots
1/2 cups chopped and drained maraschino cherries
Confectioner sugar (as needed)

Preheat oven to 375 degrees. Grease and flour a 15 1/2 inch by 10 1/2 inch jelly roll pan. Mix half of the cake mix, water, butter, brown sugar and eggs in a large bowl on low to medium speed until smooth or you may mix by hand. Fold in remaining half of ingredients. Spread mixture evenly in jelly pan. Bake for 20 – 25 minutes until toothpick comes out clean. Cool completely. Sprinkle lightly with confectioners sugar.

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Easy Almond Bars

1 box purchased white cake mix
1/2 cups butter (room temperature)
2 eggs
Almond Topping (recipe below)

Almond Topping Recipe:

2/3 cups sliced almonds
2/3 cups butter (does not require room temperature)
1/2 cups sugar
1 tbs plus 1 tsp flour
1 tbs milk

Preheat oven to 350 degrees. Mix with a spoon or beat on low to medium speed: cake mix, butter and eggs until the dough forms. Press mixture in bottom of ungreased 15 1/2 by 10 1/2 inch jelly roll pan. Bake at 20 minutes until lightly brown and cake pulls from sides of pan and toothpick comes out clean. Spread Almond topping immediately over cake. Turn oven to broil and place pan in middle of oven. Broil carefully at 2 minutes until topping is bubbly and golden brown. Cool completely before cutting.

Almond Topping Directions:

Combine ingredients in a large saucepan and stir continuously until sugar dissolves and topping slightly thickens.

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Peanut Butter and Jelly Bars

1 package French vanilla cake mix
1/2 cup butter or margarine (softened)
1 egg
1 (12 ounce) jar strawberry jelly (about 1 cup)
1 (10 ounce) package peanut butter chips

Heat oven to 375º. Grease rectangular pan, 13 x 9 inches. Mix cake mix (dry), butter and egg in large bowl with spoon (mixture will be stiff). Press evenly in pan, flouring fingers if necessary. Microwave jelly in microwavable bowl uncovered on Medium (50%) 1 minute. Spread evenly over mixture in pan to within 1/2″ of edges. Sprinkle peanut butter chips over jelly. Bake 25 – 30 minutes or until golden brown around edges. Cool completely.

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Dream Bars

1/3 cup butter or margarine — softened
1/3 cup packed brown sugar
1 cup all-purpose flour
Almond-Coconut Topping — (recipe follows)

Almond Coconut Topping Ingredients:

2 eggs (beaten)
1 cup shredded coconut
1 cup chopped almonds
3/4 cup brown sugar (packed)
2 tablespoons all purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt

Heat oven to 350º. Mix butter and brown sugar in small bowl with spoon. Stir in flour. Press in ungreased rectangular pan, 13 H 9 H 2 inches. Bake 10 minutes. Spread Almond-Coconut Topping over baked layer. Bake 20 to 25 minutes or until topping is golden brown. Cool 30 minutes. Cut 8 rows by 4 rows while warm.

Almong Coconut Topping Directtions:

Mix all ingredients.

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Lemon Bars

1 package lemon cake mix
1/3 cup butter or margarine (softened)
3 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup lemon juice
Powdered sugar (optional)

Heat oven to 350º. Mix cake mix (dry), butter and 1 of the eggs with spoon until crumbly; reserve 1 cup. Press remaining crumbly mixture lightly in bottom of ungreased rectangular pan, 9×13 inches. Bake about 10 minutes or until light brown. Beat remaining 2 eggs, the granulated sugar, baking powder, salt, lemon peel and lemon juice with hand beater until light and foamy. Pour over hot baked layer. Sprinkle with reserved crumbly mixture. Bake about 15 minutes or until light brown and set. Sprinkle with powdered sugar; cool.

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Sugarless Bars

3 bananas, mashed
2 eggs
1/3 cup Saffola
1 cup buttermilk
1 cup flour
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon soda
2 cup old-fashioned rolled oats
1 teaspoon vanilla extract
1 cup chopped dates
1/2 cup chopped nuts

Combine flour, and spices, mixing well; set aside. Cream bananas, eggs, saffola, buttermilk, and vanilla, blending well. Add dry ingredients, then add dates, nuts and oats. Pout into greased 9×13″ baking pan. Bake in 325 degrees F oven for about 20-30 minutes or until done.

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