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It's a crowd pleaser. It's and delicious so easy to prepare.
Mix all together by hand or with a mixer. Pour into a greased and floured jelly roll pan. Bake at 350 degrees F for 25 minutes.
When cool, frost with cream cheese frosting. Canned frosting works great.
|Time:||20 minutes minutes preparation time|
25 minutes minutes cooking time
Source: cooks.com, but I made my own changes
By Carolyn B. from Niagara Falls, NY
Great way to get those veggies in your little one's body!
Total Time: 45 minutes
Yield: 24 bars
Source: My Files
Preheat oven to 350 degrees F. Chop orange slices. Toss with flour and salt in bowl. Add brown sugar, eggs, pecans and vanilla, and mix well. Spread in greased 10x15 inch baking pan. Bake 35 minutes, cool in pan. Cut into bars and roll in sugar.
By Robin from Washington, IA
This page contains s'mores bar recipes. S'mores are a yummy campfire dessert tradition. Bring that familiar flavor from the campsite to the kitchen with these delicious S'mores bars.
Bring 1 cup sugar and 1 cup corn syrup to boil for 3 minutes over medium heat. Remove from heat and add 12 oz. crunchy peanut butter; stir until smooth. Add 3 cups rice crispies cereal and stir to coat.
This page contains banana bar recipes. The sweet taste of bananas will quickly make these delicious bars a favorite.
Mix and pat into 9x13 inch pan and bake for 10 minutes at 325 degrees F. Mix the following and pan into the above cooled crust.
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What is a easy bar cookie recipe to make at Christmas suitable to be given to friends and neighbors as gifts?
Tammy from Missouri
Take your pick! Four pages full of cookie bar recipes
Try this one from my second oldest sister, Jan
RECIPE TITLE: JAN'S MARS BAR SLICE [BARS&SQUARES]
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!
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
2 oz(1/4 c.) butter*[no substitutes, needed for richness] 50 mL
Melt together all ingredients, except cereal in a saucepan on the stovetop or in a large microsafe bowl in microwave, stirring frequently.
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
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
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
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
4 tsp vegetable oil[buttery oil] 20 mL
4 tsp white chocolate, coarsely chopped*[chips] 20 mL
1 oz semisweet chocolate[chips] 30g
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.
FIRST MADE: COMMENTS:
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.
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
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.
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!