—LISA GLASSMAN BOYNTON BEACH, FL
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PREP: 20 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 2 DOZEN
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1 package (11 ounces) vanilla wafers
1/2 cup butter, melted
3 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon pumpkin pie spice
1 can (15 ounces) solid-pack pumpkin
1 cup dried cranberries
1 1/2 cups flaked coconut
1 cup white baking chips
1 cup chopped pecans
1. Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into bottom of a greased 13x9-in. baking pan.
2. In a large bowl, beat cream cheese, milk and pie spice until smooth. Beat in pumpkin; stir in cranberries. Pour over crust. Layer with the coconut, baking chips and pecans.
3. Bake 45-55 minutes or until golden brown. Cool in pan on a wire rack 10 minutes.
4. Loosen sides from pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.
BIG BATCH
PECAN PIE BARS
Rich and delicious, these bars are perfect for parties and potlucks.
—CAROLYN CUSTER CLIFTON PARK, NY
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PREP: 10 MIN. • BAKE: 35 MIN. + CHILLING • MAKES: 4 DOZEN
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2 cups all-purpose flour
1/2 cup confectioners’ sugar
1 cup butter, softened
1 can (14 ounces) sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
Pinch salt
1 package (8 ounces) milk chocolate English toffee bits
1 cup chopped pecans
1. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes.
2. Meanwhile, in large bowl, beat milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust.
3. Bake for 20-25 minutes longer or until lightly browned. Cool. Cover and chill; cut into bars. Store in refrigerator.
HAWAIIAN JOY BARS
I get rave reviews when I bring these to work or church. With macadamia nuts and hint of rum, every bite is like a trip to the islands.
—JENNIFER NECKERMANN WENTZVILLE, MO
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PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
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1 cup butter, melted
2 cups packed brown sugar
2 large eggs, lightly beaten
1/3 cup rum
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups semisweet chocolate chips, divided
1 package (10 to 12 ounces) white baking chips
1 1/2 cups flaked coconut
1 1/2 cups macadamia nuts, chopped
1 teaspoon shortening
1 ounce white candy coating, melted
1. In a large bowl, stir the butter, brown sugar, eggs, rum and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; gradually add to butter mixture. Stir in 2 cups chocolate chips, white chips, coconut and macadamia nuts.
2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
3. In a microwave, melt the shortening with the remaining chocolate chips; drizzle over bars. Drizzle candy coating over bars. Store in an airtight container.
TOP TIP
CANDY COATING
Candy coating, also known as confectionary coating, is a candy-making product that is tempered, ready for melting and sets up quickly at room temperature. It is available in blocks or discs at grocery stores in white, milk and dark chocolate and butterscotch flavors.
CANDY BAR BROWNIES
Two kinds of candy bars baked into these brownies make them an extra special treat.
—SHARON EVANS CLEAR LAKE, IA
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PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 3 DOZEN
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3/4 cup butter, melted
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped
1. In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter.
2. Transfer to a greased 13x9-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill brownies before cutting.
TOP TIP
REMEDY HARD BROWNIE EDGES
If the edges of your brownies or bars are coming out too hard, it may be the baking pan you are using. Dark-colored pans can often cause the edges of baked goods to brown quicker than the rest of the item.
BLOND BUTTERSCOTCH BROWNIES
Toffee and chocolate dot the golden brown batter of these delightful brownies. I do a lot of cooking for the police officers I work with, and they always line up for these treats.
—JENNIFER ANN SOPKO BATTLE CREEK, MI
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PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
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2 cups all-purpose flour
2 cups packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chunks
4 Heath candy bars (1.4 ounces each), coarsely chopped
1. In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (batter will be thick).
2. Spread into a 13x9-in. baking pan coated with cooking spray. Sprinkle with chocolate chunks and chopped candy bars; press gently into batter.
3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
SALTED PEANUT CHEWS
I took these crunchy treats to an evening reunion. They disappeared fast, and soon people were asking for the recipe.
—IRENE YODER MILLERSBURG, OH
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PREP: 25 MIN. • BAKE: 15 MIN. • MAKES: 2 DOZEN
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1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter, softened, divided
3 cups miniature marshmallows
2 cups peanut butter chips
2/3 cup corn syrup
2 teaspoons vanilla extract
2 cups crisp rice cereal
2 cups salted peanuts
1. In a large bowl, combine the flour, brown sugar and 1/2 cup butter. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 12-15 minutes or until crust is lightly browned.
2. Sprinkle with marshmallows and return to the oven for 3-5 minutes or until marshmallows begin to melt; set aside.
3. In a large saucepan, cook and stir the peanu
t butter chips, corn syrup, vanilla and remaining butter until smooth. Remove from the heat; stir in cereal and peanuts. Pour over prepared crust, spreading to cover. Cool on a wire rack before cutting into bars.
PICNIC BARS
You’ll score big points with your crew when you stir together these delicious fudge-like treats. The brownie layer is moist and tender, and chocolate chips and walnuts make a tasty topping.
—FRANK BEE EUGENE, OR
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PREP: 10 MIN. • BAKE: 25 MIN. • MAKES: 3 DOZEN
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1 3/4 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter, cubed
2 large eggs
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, divided
1 cup chopped walnuts
1. In a large bowl, combine flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1 1/2 cups for the topping.
2. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake at 350° for 6-8 minutes or until set.
3. Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chips. Sprinkle over chocolate layer.
4. Bake for 15-20 minutes or until the top is set (chips will not look melted). Cool before cutting.
MACADAMIA SUNSHINE BARS
Your family and friends will be delighted with my bars. They’re packed with nuts and dried fruit. Take a bite—it’s like a little vacation to a Polynesian paradise. They’re pictured on page 100.
—JEANNE HOLT MENDOTA HEIGHTS, MN
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PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
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1 package lemon cake mix (regular size)
2/3 cup packed light brown sugar
1/2 teaspoon Chinese five-spice powder
3/4 cup butter, melted
2 large eggs
4 1/2 teaspoons thawed pineapple-orange juice concentrate
2 teaspoons grated orange peel
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
2 jars (3 ounces each) macadamia nuts, coarsely chopped
2/3 cup coarsely chopped shelled pistachios
2/3 cup chopped dried pineapple
2/3 cup chopped dried mangoes
1/3 cup flaked coconut, toasted
GLAZE
1 1/4 cups confectioners’ sugar
1 1/2 teaspoons thawed pineapple-orange juice concentrate
4 to 5 teaspoons water
1. In bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon peels and vanilla; beat mixture on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut.
2. Spread batter into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
3. Combine the confectioners’ sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.
TOFFEE CARAMEL SQUARES
Layers of caramel and chocolate cover a shortbread crust in these scrumptious bars. I made several pans for our son’s wedding and received many requests for the recipe. They’re also great for your holiday cookie exchanges.
—KAREN BOURNE MAGRATH, AB
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PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 3 DOZEN
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1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup plus 2 tablespoons cold butter
FILLING
1/2 cup butter, cubed
1/2 cup packed brown sugar
1/2 cup sweetened condensed milk
2 tablespoons light corn syrup
GLAZE
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon shortening
1. Preheat oven to 350°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 18-20 minutes or until crust is golden brown.
2. In a small saucepan, combine filling ingredients. Bring to a boil over medium heat; boil and stir 5 minutes. Pour over warm crust.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Cool on a wire rack. Cut into squares.
CHOCOLATE CHIP BARS
People are always surprised when I tell them they can bake these sweet treats in the microwave. They’re a great recipe to have when you need a quick and easy treat for a busy day.
—SHIRLEY GLAAB HATTIESBURG, MS
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PREP: 15 MIN. + COOLING • MAKES: ABOUT 1 1/2 DOZEN
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1/2 cup butter, softened
3/4 cup packed brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips, divided
1/2 cup chopped walnuts
In a bowl, cream butter and brown sugar. Add egg, milk and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in 1/2 cup chocolate chips and walnuts. Spread into a greased 8-in. square microwave-safe dish. Sprinkle with remaining chocolate chips. Microwave, uncovered, on high for 3 1/2 minutes or until bars test done, rotating a quarter turn every minute. Cool before cutting.
NOTE This recipe was tested in a 1,100-watt microwave.
BIG BATCH
CARAMEL PECAN BARS
We had a baking contest at work, and this recipe won first place. Folks love the pecan flavor, and I love that this recipe is quick and easy to make.
—EMMA MANNING CROSSETT, AR
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PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 4 DOZEN
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1 cup butter, cubed
2 1/4 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups chopped pecans
Confectioners’ sugar, optional
1. In a large saucepan, combine the butter and brown sugar over medium heat until the sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans.
2. Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners’ sugar if desired. Cut into bars.
PUMPKIN PIE BARS
These bars taste like a cross between pumpkin pie with a pecan bonus. They’re rich in fall spices and wonderful alongside a hot cup of coffee or tea.
—SUE DRAHEIM WATERFORD, WI
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PREP: 15 MIN. • BAKE: 50 MIN. + CHILLING • MAKES: 16 SERVINGS
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1 can (29 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 1/2 cups sugar
4 large eggs
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 package butter recipe golden cake mix (regular size)
1 cup butter, melted
1 cup chopped pecans
Whipped topping, optional
1. Preheat oven to 350°. In a large bowl, combine the first se
ven ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over the top; sprinkle with the pecans.
2. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool bars for 1 hour on a wire rack.
3. Refrigerate for 3 hours or overnight. Remove from the refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.
BIG BATCH
CARAMEL PRETZEL BITES
I created this recipe to put my own twist on a pretzel log dipped in caramel, chocolate and nuts that I’d discovered in a popular candy store. These homemade treats are delightful any time of year.
—MICHILENE KLAVER GRAND RAPIDS, MI
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PREP: 45 MIN. + COOLING • MAKES: 6 DOZEN
Taste of Home Brownies & Bars Page 12