Christmas Bar Cookie Recipe

RE: Christmas Bar Cookie Recipe Post By susan (Guest Post) (10/31/2007) Do a google search for "Martha Washington Candy". My mother made these and gave them out in shirt boxes wrapped in Christmas paper. The recipes make quite a lot. Note: She skipped the chocolate dipping- I could not get enough of these! Seven Layer Bars Post By dani740 (Guest Post) (10/30/2007) INGREDIENTS 1/2 cup butter 1-1/2 cups graham cracker crumbs 1 (6 ounce) semisweet chocolate chips 1 (6 ounce) butterscotch chips 1 cup chopped walnuts 1 (14 ounce) can sweetened condensed milk 1-1/3 cups shredded coconut DIRECTIONS 1. Preheat oven to 350 degrees F. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter. Spread crumbs evenly over bottom of pan to absorb butter. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk. Bake until edges are golden brown, about 25 minutes. Let cool. Cut into 1 or 2 inch squares. RE: Christmas Bar Cookie Recipe Post by T&T Grandma (20) | (10/30/2007) Profile | Contact Take your favorite chocolate chip bar recipe, add the holiday chip colors available or get the mini m&m and pick out red/green ones to add. Make substititions with any of your favorites in a similar manner. RE: Christmas Bar Cookie Recipe Post by thriftmeg (150) | (10/30/2007) Profile | Contact Try this one from my second oldest sister, Jan RECIPE TITLE: JAN'S MARS BAR SLICE [BARS&SQUARES] OVEN: STOVETOP/FRIDGE SOURCE: SISTER JAN MOXEY'S RECIPE BOX MAKES: 8 INCH PAN NOTE: All ingredients starred will have to be purchased for recipe. ADDED NOTES: Tastes incredibly like Mars bars! INGREDIENTS: 3 regular size Mars bars, cut up into cubes* 3 3 c. crispy rice cereal* 750 mL 3 oz(1/3 c.) marshmallows[use minis or cut-up large 75 mL ones]* 2 oz(1/4 c.) butter*[no substitutes, needed for richness] 50 mL METHOD:  Melt together all ingredients, except cereal in a saucepan on the stovetop or in a large microsafe bowl in microwave, stirring frequently.  Remove from heat and stir cereal in quickly.  Press mixture into a greased 8 or 9" square baking pan with the back of a spoon or lightly greased hands.  Ice with your favorite chocolate icing or melt semisweet chocolate and pour over the top after the slice has cooled.  Cut into smallish pieces as this is a rich square. COMMENTS: Tried a small bite of this at the post-Christmas 1999 road trip to Burlington and found it delicious. I would probably make this for a special event or as special treat for Dave as it is very sweet. If you have ever had Naniamo bars, this is a tasty switch RECIPE TITLE: REVERSE NANAIMO BARS CATAGORY: BARS AND SQUARES, GIFTS OR TREAT OVEN: NONE SOURCE: INTERNET SITE FROM MAGS MAKES: 24 BARS NOTE: All ingredients starred(*) will have to be purchased for this recipe. Comments in "[]" are for my use only to lower sugar, fat or cholesterol content of the recipe as well as making use of convenience foods I keep on hand. All references to "buttery oil" refer to CANOLA GOLD butter flavoured canola oil. ADDED NOTES: Totally yummy mixed with traditional Naniamo bars INGREDIENTS: CRUST: 1 oz white chocolate*(Baker's, 1 square) 30g 1/4 c. butter*(marg, buttery oil) 50 mL 1 egg, beaten 1 1/2 c. coconut, unsweetened 125 mL 1-1/2 c. graham cracker crumbs* 375 mL MIDDLE LAYER: 1/3 c. butter*[marg or buttery oil] 75 mL 2/3 c. cocoa powder 150 mL 1-1/3 c. icing sugar*[try 1/2-1/3 less or sweetener] 325 mL 3 tbsp milk[lowfat] 45 mL 2 tbsp custard powder or vanilla instant pudding 30 mL 1 tsp vanilla 5 mL TOP LAYER: 4 tsp vegetable oil[buttery oil] 20 mL 4 tsp white chocolate, coarsely chopped*[chips] 20 mL 1 oz semisweet chocolate[chips] 30g METHOD:  Grease 8"/2L square pan and set aside.  BOTTOM LAYER: In a small heavy saucepan,over low heat, melt white chocolate with butter, stirring until smooth. Stir in beaten egg and coconut. Remove from heat and stir in crumbs. Press evenly with a spoon into bottom of prepared pan. Refriderate while making next layer  MIDDLE LAYER: In heavy saucepan, melt butter over low heat. Stir in cocoa until smooth(this step can be done in the microwave if you want). Transfer mixture to bowl and beat in icing sugar, milk custard powder and vanilla until smooth. Spread over bottom layer. Refrigerate until firm.  TOP LAYER: Reserve 1/4 tsp/1 mL oil. In small heavy saucepan over very low heat, melt white chocolate with remaining oil. Pour over middle layer, smoothing evenly. Refridgerate until set. Melt semisweet chocolate with reserved oil. Drizzle over white chocolate. (To drizzle chocolate, use heavy plastic bag Put chocolate in bag. Cut tiny hole in one corner. Squeeze out as desired.) Refrigerate until set. Cut into bars or squares. Store in fridge for up to 3 days or freeze for up to 1 month. NUTRITIONAL INFORMATION PER SERVING: cal g protein g total fat/ g sat fat g carb g fibre mg chol. mg sodium. % RDI: % calcium % iron % Vit A % Vit C % folate. DIABETIC EXCHANGES: FIRST MADE: COMMENTS: RE: Chrismas Bar Cookie Recipe Post by Marge W. (146) | (10/28/2007) Profile | Blog! | Contact Take your pick! Four pages full of cookie bar recipes http://allrecipes.com/Search/Recipe ... ithTerm=christmas+cookie+bars&Page=1