Bar Cookie Recipes

1 1/2 cups vanilla wafer crumbs (about 40 wafers)
1/4 cup butter or margarine (melted)
3/4 cup whipping cream
1 cup semisweet chocolate chips
3 eggs
1/3 cup sugar
1/8 teaspoon salt
Chocolate Topping (recipe below)

Chocolate Topping Ingredients:

1/2 cup semisweet chocolate chips
1 tablespoon shortening

Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in ungreased square pan, 8×8 or 9×9 inches. Bake 10 minutes.

Heat whipping cream and chocolate chips over low heat, stirring frequently, until chocolate is melted; remove from heat. Cool 5 minutes. Beat eggs, sugar and salt in large bowl with wire whisk until foamy. Pour chocolate mixture into egg mixture, stirring constantly. Pour over baked layer. Bake 25 – 35 minutes or until center springs back when touched lightly. Cool 15 minutes.

Spread with Chocolate Topping. Refrigerate uncovered about 2 hours or until chilled.
Chocolate Topping Directions:

Melt chocolate chips and shortening over low heat, stirring frequently, until smooth.

1 cup packed brown sugar
1 cup butter or margarine (softened)
1 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
8 oz white chocolate chips
12 oz salted mixed nuts

Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Press in ungreased rectangular pan, 13×9 inches. Bake about 25 minutes or until light brown. Immediately sprinkle candy coating evenly over baked layer. Let stand about 5 minutes or until softened; spread evenly. Sprinkle with nuts; press gently into topping. Cool completely.

2/3 cup butter (softened)
1 package German chocolate cake mix
1 cup package semisweet chocolate chips
1 tub Rich & Creamy coconut pecan ready-to-spread frosting
1/4 cup milk

Heat oven to 350º. Lightly grease rectangular pan, 9×13 inches. Cut butter into cake mix (dry) in medium bowl, using pastry blender, until crumbly. Press half of the mixture (about 2 1/2 cups) in bottom of pan. Bake 10 minutes. Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer. Bake 25-30 minutes or until cake portion is slightly dry to touch. Cool completely. Cover and refrigerate until firm. Store covered in refrigerator.

1/2 cup butter or margarine
1 1/2 ounces unsweetened baking chocolate
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped nuts
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
2 cups powdered sugar
1/4 cup butter (softened)
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 oz unsweetened baking chocolate

Line square pan, 9 H 9 H 2 inches, with aluminum foil. Melt 1/2 cup butter and 1 1/2 ounces chocolate in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Stir in graham cracker crumbs, coconut, nuts, granulated sugar, water and 1 teaspoon vanilla. Press in pan. Refrigerate while continuing with recipe. Mix remaining ingredients except chocolate. Spread over refrigerated crumb mixture. Refrigerate 15 minutes.

Melt 1 1/2 oz chocolate in 1 quart saucepan over low heat, stirring frequently, until smooth. Drizzle over frosting. Refrigerate about 2 hours or until chocolate is almost firm. Remove from pan, using foil to lift; fold back foil. Store covered in refrigerator.

2 eggs
1 c. sugar
1 c. heavy whipping cream
4 c. all purpose flour
3 tsp baking powder
1 tsp salt

Beat eggs in large bowl on medium speed until foamy. Slowly add sugar. Fold in whipping cream. Add flour, baking powder and salt. Cover and chill until firm. Heat oven to 375 degrees. Grease baking sheet. Divide dough into halves. Roll one half at a time on a lightly floured surfaced into a 12 x 8 rectangle. Cut in 2 inch squares. Place on baking sheet 2 inches apart. Make two 1/2 inch cuts on all four sides of each square. Bake for 12 minutes or until edges are golden brown. Remove to wire rack.

1 pkg cake mix (chocolate fudge)
1/2 c. margarine or butter (room temperature)
8 ounces softened cream cheese
6 ounces yogurt (raspberry)
1 tub Rich & Creamy chocolate frosting (ready to spread)
3 eggs
1 1/2 c. raspberry pie topping or filling

Preheat oven to 325 degrees. Grease lightly bottom of 13 x 9 x 2 rectangular pan. Mix cake mix (dry) and margarine in large bowl on low speed until crumbly. Reserve 1 cup. With floured fingers, gently press remaining crumbly mixture in bottom of pan. In same bowl, mix next three ingredients on medium speed until smooth. Mix in eggs until well blended. Pour mixture in pan. Sprinkle with remaining crumbled mixture. Bake for approximately 45 minutes or until center is set. Chill uncovered for no less than 2 hours before serving. Garnish with pie filling. Leftovers can be stored covered in refrigerator.

1 c. all-purpose flour
1/2 c. brown sugar (firmly packed)
3 tbs butter or margarine (room temperature)
1/2 c. brown sugar (firmly packed)
1/2 c. butter or margarine
1 c. pecans (chopped)
1 tsp. vanilla flavoring
1/2 c. semisweet chocolate chips

Preheat oven to 350 degrees. Mix flour, 1/2 c. brown sugar and 3 tbs butter on low speed until blended. Increase speed to medium and mix for two minutes or until mixture is crumbly. Press onto bottom of ungreased 9 x 9 x 2 or 8 x 8 x 2 square pan. Cook 1/2 c. brown sugar and 1/2 c. butter over medium heat stirring consistently, until ingredients begin to boil. Continue to boil and stir for 1 minute. Stir in pecans and vanilla flavoring. Pour over layer. Bake for 18 – 20 minutes or until topping is bubbling. Sprinkle with chocolate chips. Bake for 2 additional minutes to soften chocolate (do not spread mixture). Cool for 10 minutes; with knife, loosen edges and cut into 6 by 6 rows. May be covered and stored in refrigerator.

3/4 c. butter or margarine (room temperature)
1/3 c. powdered sugar
1 1/4 c. all-purpose flour
1/2 dry hot cocoa mix
1/2-slivered almonds (chopped and toasted)
Confectioners sugar

Preheat oven to 325 degrees. Mix first two ingredients in medium bowl on medium speed or mix with spoon by hand. Add in flour, cocoa mix and chopped almonds. Form dough into 1-inch balls. Place on ungreased baking sheet 2 inches apart. Bake 12 – 15 minutes or until firm. While warm, dip tops into confectioners sugar. Cool on wire rack. Dip tops into confectioners sugar again.