Bar Cookie Recipes

Lemon Bar Cookies

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—–crust—–
1 c Soft butter
1/2 c Powdered sugar
2 c Flour
1 ds Salt
—–filling—–
4 Eggs, beaten
1/4 c Flour
2 c Granulated sugar
6 tb Lemon juice; (fresh!!)
Grated rind of 2 lemons

Combine ingredients and mix well. Press mixture in 9 x 13- inch greased pan. Bake at 350 F for 15 minutes or until lightly browned.
Filling: Combine flour and sugar; mix in beaten eggs, lemon juice and rind. Pour onto slightly cooled crust. Bake at 350 F for 25 minutes or until filling is set. Cool and sprinkle with powdered sugar.

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7 Layer Bars

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1/2 c Butter
1 c Graham cracker crumbs
1 c Semisweet chocolate chips
1 c Butterscotch chips
1 1/3 c Flaked coconut
1/2 c Walnuts; chopped
1 cn Sweetened condensed milk

Melt butter in a 13 x 9 x 2 inch pan. Sprinkle crumbs evenly over butter. Sprinkle in layers, chocolate chips, butterscotch chips, nuts, and top with coconut. Pour condensed milk over all. Bake in a pre-heated 350 degree oven for 30 minutes. Let cool and cut in bars.

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Candy Bar Cookie Recipe

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2 c Pillsbury all-purpose flour
3/4 c Powdered sugar
3/4 c Margarine or butter; soft
2 tb Whipping cream
1 ts Vanilla

Filling:
28 Caramels
1/4 c Whipping cream
1/4 c Margarine or butter
1 c Powdered sugar
1 c Pecans; chopped

Glaze:
1/2 c Semi-sweet chocolate chips
2 tb Whipping cream
1 tb Margarine or butter
1/4 c Powdered sugar
1 ts Vanilla
Pecan halves; if desired

Heat oven to 325~F. Lightly spoon flour into measuring cup; level off. In large bowl, blend all base ingredients until crumbly. Press mixture into ungreased 15×10-inch jelly roll pan. Bake for 15-20 minutes or until lightly browned. In small saucepan, melt caramels with 1/4 cup whipping cream and 1/4 cup margarine until smooth, stirring constantly. Remove from heat; stir in 1 cup powdered sugar and pecans. (Add additional cream if needed for spreading consistency.) Spread over base. In small saucepan over low heat, melt chocolate chips with 2 Tablespoons whipping cream and 1 tablespoon margarine until smooth, stirring constantly. Remove from heat; stir in 1/4 cup powdered sugar and vanilla. Drizzle glaze over filling. Cut into bars; decorate each with a pecan half.

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Almond Bars

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1/2 lb. butter
1/2 cups brown sugar
1/2 cups white sugar
1 cups flour
2 tsp baking powder
1 egg yolk
6 regular size Hershey bars
1 cup Almonds (chopped)

Cream together brown sugar, white sugar and butter. Add in egg yolk. In another bowl, combine flour and baking powder. Add flour mixture to creamed butter mixture a little at a time. Spread dough batter evenly in a 9 x 13 inch pan. Bake for 25 minutes at 325 F degrees. Place chocolate bars on dough quickly and let melt, spread evenly over top with spatula and sprinkle with the chopped almonds.

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Heath Candy Bar Cookies

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3/4 cup butter or margarine
2 teaspoons vanilla extract
1 teaspoons baking soda
6 Heath bars, broken into smallish pieces (freeze for easier breaking)
1/2 cups nuts
1 1/2 cups sugar
3 cups flour
pinch salt

Cream butter and sugar, add in cream and mix well. Next, add the vanilla extract. Add flour, salt, sugar, baking soda and nuts to creamed mixture. Gently fold in Heath candy pieces. Be careful not to overmix. Shape dough into 4 equal size logs. Wrap in plastic wrap and chill several hours. Slice and place on cookie sheet. Bake for 8 minutes at 375 F degrees until brown and crisp around edges.

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Surprise Cherry Squares

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2 cups Softened butter
1 1/2 cups Sugar
4 Eggs (slightly beaten)
1 teaspoons Vanilla extract
1 teaspoons Lemon extract
2 cups Flour
21 ounce can Cherry pie filling

Cream butter and sugar till fluffy and light. Add the eggs, gradually, beat well. Add in flour a little at a time, mixing well. Stir in the lemon and vanilla extracts. Pour mixture into a greased jellyroll pan (15×10 inches) and spread evenly with a spatula. Mark 24 squares using a small knife. Drop a tablespoon of the pie filling into center of each marked square. Bake at 350F degrees for about 40-45 minutes or til lightly golden browned. Batter should puff up around the cherry filling while it is baking. Cool in pan for about 10 minutes before cutting into squares and serving.

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Rice Krispies Treat Bars

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1 cup white sugar
1 cup Light corn syrup
4-6 cups Crispy rice treats
16 oz peanut butter

Topping ingredients:
8 oz milk or semisweet chocolate chips
16 oz butterscotch chips

Mix corn syrup and sugar together in a heavy saucepan. Bring mixture to boil til all the sugar is completely dissolved. Remove from stove, add in the cereal and peanut butter. Fold together. Place in a well-greased 9″ x 13″ pan, set aside.

Topping Directions:

Melt chocolate and butterscotch chips in a double boiler or in microwave. Pour over top of treats and spread with a spatula, let cool.

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Pumpkin Pie Squares

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1/2 cups Quick cooking rolled oats
1/2 cups Brown sugar
1/2 cups Butter
1 lb can Pumpkin puree
13 1/2 ounces Evaporated milk
2 Eggs
3/4 cups White sugar
1/2 teaspoons Salt
1 teaspoons Ground cinnamon
1/4 teaspoons Ground cloves
1/2 cups Chopped pecans
1/2 cups Brown sugar
2 tablespoons Butter
1/2 teaspoons Ground ginger

Combine the flour, oats, 1/2 cup of brown sugar and butter in a mixing bowl. Mix on low speed until it resembles a crumbly texture. Press in to an un-greased 9″ x 13″ baking pan. Bake for 15 minutes at 350F degrees. Combine the pumpkin, eggs, sugar, evaprated milk, spices and salt in a mixing bowl. Mix well and pour into the baked crust. Bake for 20 minutes at 350F degrees. Combine chopped pecans, 1/2 cup of the brown sugar and the 2 tablespoons of butter, for topping the pumpkin filling. Bake for 15-20 minutes or until filling is firm and set. Allow to cool in pan before slicing into 2″ squares. Yield 2 dozen bars.

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No-Bake Peanut Butter Squares

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1/2 cup butter or margarine
1/2 cup peanut butter
1 package butterscotch chips
2/3 cup coconut flakes
3 cups mini colored marshmallows
Pinch salt
1 teaspoon vanilla extract

Melt the peanut butter, butter and butterscotch chips over a double-boiler. Add in the remaining ingredients. Pour dough mixture in to a 9 x 9″ inch well-greased baking pan. Chill in refrigerator before slicing.

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Nutty Chocolate Bars Deluxe

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1 1/4 cups all-purpose flour
1/3 cups brown sugar (packed)
1/2 cups butter
4 squares semi-sweet chocolate
2 eggs
1/2 cups corn syrup
1/2 cups brown sugar (firmly packed)
2 tablespoons flour
1 cups nuts (chopped)

Mix 1 1/4 cups all-purpose flour and 1/3 cup brown sugar together in a bowl. Add or cut in the 1/2 cup of butter, until mixture resembles crumbs. Press mixture evenly into a 9×13″ pan. Bake for 8 to 10 minutes at 350 degrees F, or til a light golden brown. Melt the 4 squares of baking chocolate in a double boiler and set aside to cool.

Mix the 2 eggs, corn syrup and 1/2 cup of brown sugar. Add in the 2 tablespoons of flour and chocolate. Pour mixture over the baked crust. Sprinkle the chopped nuts over top and bake an additional 15 – 18 minutes, or til set. Cool before slicing in to bars. Yield 3 dozen cookie bars.

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