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Heath Bars-Aunt Michelle Via Grandma Archer (Alex’s Aunt)

Ingredients:

  • 1 package graham crackers
  • 1/2 pound butter (not margarine)
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup nuts, chopped (I like walnuts)

Directions:

Break graham crackers apart, lay down side by side on foiled cookie sheet. Bring rest of ingredients to a boil. Cook about 2 minutes, pour over crackers. Bake 10 minutes at 350.

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Easy Pecan Pie Bars-Nicole Brooksby (Brittney’s Friend)

Ingredients:

Shortbread crust (Double the crust recipe!!)

  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 2 Tablespoons cornstarch

Pecan pie filling

  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 1/2 cup pecans chopped

Directions:

Preheat the oven to 325 then line an 8X8 pan with parchment paper and set aside.

In a large bowl, add in the flour, salt, and cornstarch and mix. Add in the cold butter and work it into the dough with your hand or a pastry cutter until cookie dough forms. Press onto the prepared baking pan and bake in the preheated oven for 20 minutes.

In a separate large bowl, mix the eggs, brown sugar, light corn syrup, heavy cream, salt vanilla extract, and cornstarch until combined. Stir in the pecan pieces.

Once the crust is done baking pour the pecan pie filling on top of the crust and bake for 30-35 minutes. The edges will brown a little and the center will be barely jiggly

Remove from the oven and let cool completely before transferring to chill in the fridge for at least 30 minutes. Slice the bars and serve.

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Peanut Butter Bars (Carrie Orrell)

  • 1 1/2 C Butter
  • 1 C Brown Sugar
  • 1/2 C Sugar
  • 2 Eggs
  • 1/4 C Peanut Butter
  • 1 tsp. Vanilla Extract
  • 2 C Flour
  • 1/2 tsp. Salt
  • 3/4 tsp. Baking Soda
  • 2 C Oatmeal
  1. Preheat oven to 350 degrees.
  2. Mix Cookie ingredients together.
  3. Spread cookie dough onto cookie sheet.
  4. Bake for 14 minutes or until light golden brown.
  5. When cooled, spread a thin layer of peanut butter on top of cookie bar.
  6. Top with a layer of chocolate frosting.
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Peanut Butter Fingers (Bars) (Angie Barnes)

Peanut Butter Fingers

  • 3/4 C Butter
  • 3/4 C Sugar
  • 3/4 C Brown Sugar
  • 3/4 C Peanut Butter
  • 2 Eggs
  • 1 tsp. Vanilla
  • 1/4 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 2 C Flour

Cream butter, sugars, peanut butter. Add rest of ingredients. Spread onto greased cookie sheet. Bake at 350 degrees for 10-15 minutes. When we made them the first time it took longer than 15 minutes.

Frosting

  • 1 C + 3 TBS Butter
  • 4 C Powdered Sugar
  • 9 TBS Cocoa
  • 1 1/2 tsp. Vanilla
  • 3 TBS Milk

Mix well and spread on cooled peanut butter fingers.

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Toffee-Topped Bars

  • 2 cups firmly packed brown sugar
  • 2 cups all purpose flour
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1/4 cup unsweetened flaked coconut (optional)
  1. Preheat oven to 350. Lightly grease a 9X13 baking pan; set aside.
  2. In a large mixing bowl, mix together brown sugar and flour.
  3. Using pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.
  4. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk, and egg.
  5. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
  6. In a small bowl, combine chocolate chips and walnuts. Fold in the coconut.
  7. Sprinkle reserved crumb mixture over top of batter in pan. sprinkle with the chocolate chips, and walnuts.
  8. Using a long flat spatula, spread topping evenly over the top of the batter in pan.
  9. Bake bars for 35 minutes, or until skewer inserted in center comes out clean.
  10. Transfer pan to a wire rack. Cool bars in pan completely before slicing.
  11. Using a serrated knife, cut into 24 bars. Store in an airtight container for up to 5 days.

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Key Lime Bars With Animal Cracker Crust

Crust

  • 5 oz animal crackers (about 2 1/2 cups)
  • 3 Tbsp packed brown sugar
  • pinch of salt
  • 4 Tbsp unsalted butter, softened

Filling

  • 2 oz cream cheese, softened
  • pinch of salt
  • 2 Tbsp lime zest, grated (about two limes)
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup fresh lime juice (about 4 regular limes or 20 key limes)
  • 1 large egg yolk

Preheat oven to 325 degrees. Line an 8X8 inch baking pan with aluminum foil, press into corners and up the sides of the baking dish, leaving and overhand to easily remove bars when done. Spray with cooking spray. For the crust: add animal crackers, brown sugar and a pinch of salt to a food processor. process until you have fine crumbs. Drizzle in melted butter and pulse until crumbs are evenly moistened with butter. Press crumbs evenly and firmly into bottom of prepared pan. Bake until golden brown and fragrant, about 18 minutes.

Meanwhile, for the filling: Stir together softened cream cheese, a pinch of salt, and grated lime zest. Whisk in the sweetened condensed milk. Add the lime juice and whisk until smooth and creamy. Last, whisk in the egg yolk. Pour mixture over warm baked crust and spread out evenly. Return to oven and bake until filling is set barely beginning to pull away from the sides of the pan, about 17-20 minutes.

Let cool on wire rack to room temperature (about 1 1/2 hours). Cover with foil and refrigerate until chilled, at least 2 hours. Remove from pan using the foil overhand; cut into squares and serve.

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Chocolate Walnut Coconut Bars

  • 11 Honey Maid Honey Grahams, crushed (about 1 1/2 cups crumbs)
  • 1/4 cup ( 1/2 stick) butter or margarine, melted
  • 1 pkg. (8 oz.) Baker’s Semi- Sweet Baking Chocolate, chopped
  • 1 1/2 cups Coconut
  • 1/2 cup walnut pieces
  • 1/2 cup raisins
  • 1 can (14 oz) sweetened condensed milk

Preheat oven to 350 degrees. Line 13 by 9 inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handle by crunching up extended foil; grease foil lining. Mix crushed grahams and butter. Press evenly onto bottom of prepared pan.

Sprinkle chocolate, coconut, walnuts, and raisins over crust. Pour sweetened condensed milk over mixture in pan.

Bake 25 to 30 min or lightly browned, Cool in pan. Lift out of pan onto cutting board, using foil handles. Cut into 32 bars to serve.

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Chocolate and Coconut Cream Pie Bars

Note: To toast coconut, place it in a single layer in a nonstick skillet and cook over medium heat, stirring frequently until it browns evenly.  Watch it closely so it doesn’t burn.

You can make these a day in advance, but don’t top with whipped cream until you are ready to serve.  Whipped cream not stabilized by gelatin has a tendency to weep and give off liquid if refrigerated over an hour or so.

CRUST

2 cups flour

1/2 cup powdered sugar

1 cup butter, cut into 10-12 pieces

GANACHE

1/4 cup heavy cream

6 oz (about 1 cup) semisweet chocolate chips

COCONUT CREAM FILLING

2 cups half-and-half

3 cups coconut milk

4 eggs

1  1/2 cups sugar

2/3 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

1  1/2 cup sweetened, flaked cocnut

WHIPPED CREAM TOPPING

2 cups heavy whipping cream

3-4 Tablespoons powdered sugar

1/2 cup coconut, toasted

  1. Preheat oven to 350 degrees.  Line 9X13 baking dish with foil or parchment paper, leaving a 2-3 inch overhang on both the long sides to help remove the bars after baking.
  2. In a large bowl, combine flour and powdered sugar.  Cut the butter into the dry ingredients using a pastry blender, two knives, or a food processor.  Press the mixture into the prepared baking dish.  Bake for 16-18 minutes until the crust in light brown.  Cool on a wire rack.
  3. While the shortbread is baking, place the chocolate for the ganache in a medium bowl.  Bring the cream to a summer in a small saucepan (or microwave for 30 seconds or so).  Once the cream reaches a simmer, pour the cream over the chocolate and let the mixture stand for 1-2 minutes.  Stir completely until a shiny, smooth ganache forms.  Once the crust has cooled for about 10 minutes, pour the ganache over the crust and smooth to the edges.  Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer and the crust is cooled completely.
  4. While the crust is cooling, make the coconut cream filling by combining the half-and-half, coconut, milk, eggs, sugar, cornstarch, and salt in a large saucepan.  Bring the mixture to a boil, whisking constantly until it is very thick like warm pudding.  Stir in the coconut and vanilla extracts and untoasted coconut.  Pour the filling over the chilled ganache and refrigerate the bars until they are firm and set up, about 4 hours.
  5. For the whipped topping, combine the heavy cream and powdered sugar in a large bowl and blend on medium-high speed with a mixer until soft peaks form and the cream is thick and stabilized.  Spread over the chilled bars and sprinkle on the toasted coconut.  Chill until ready to serve.  Use the foil or parchment to lift the bars from the pan and cut into pieces and serve.

 

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7th Heaven Bars

1/2 cup butter or margarine, melted

1  1/2 cups graham cracker crumbs

1 (14 ounce) can sweetened condensed milk

2 cups semisweet chocolate chips

1/2 cup butterscotch chips

1  1/3 cups flaked coconut

1 cup chopped walnuts

Optional ingredients you can add or replace with one of the above ingredients after the milk

Toffee pieces

White chocolate chips

Sliced almonds

  1. Heat oven to 350 degrees (325 for glass dish).  Coat 9X13 pan with no-stick cooking spray.
  2. Combine graham cracker crumbs and butter.   Press into bottom of prepared pan.
  3. Layer evenly with chocolate chips, butterscotch chips, coconut, nuts.
  4. Pour sweetened condensed milk over the top.
  5. Bake 25-30 minutes or until top is light golden brown.
  6. Let cool before slicing and eating.
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Merry Million Dollar Peppermint Candy Cookie Bars

Ingredients:

  • 2 cups chocolate cookie crumbs
  • 1/2 cup butter, melted
  • 1 cup white chocolate chips
  • 1 1/3 cups shredded, sweetened coconut
  • 1 cup semi sweet chocolate chips
  • 1/2 cup Andes peppermint candy chips
  • 1/2 cup Cocoa Roasted Almonds, coarsely chopped
  • 1 14oz can sweetened condensed milk
  • Crushed peppermint candy (optional )

Method:

 

Pre heat oven to 350 degrees Line an 8×8 pan with parchment paper. Set aside.

In a medium sized bowl, mix together cookie crumbs and butter until well blended. Pour into prepared pan. Press to form crust.

Sprinkle crust evenly with white chocolate chips, reserving a small amount for the top. Repeat with coconut, chocolate, peppermint chips, and almonds. Pour almost the entire contents of condensed milk over the top. Top with reserved ingredients. Drizzle with remaining condensed milk.

Bake for 25-30 minutes, or until lightly brown around the edges, and bubbly. Sprinkle with crushed candy.

Cool completely to serve.