Taste of Home Brownies & Bars
Page 13
* * *
2 teaspoons butter, softened
4 cups pretzel sticks
2 1/2 cups pecan halves, toasted
2 1/4 cups packed brown sugar
1 cup butter, cubed
1 cup corn syrup
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1 package (11 1/2 ounces) milk chocolate chips
1 tablespoon plus 1 teaspoon shortening, divided
1/3 cup white baking chips
1. Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan.
2. In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
3. In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over the caramel layer. In microwave, melt the baking chips and the remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
4. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces.
CHIPPY BLOND BROWNIES
If you love chocolate chip cookies, you won’t be able to resist these chip-filled treasures. I often include this recipe inside a baking dish as a wedding present. The bars are even better with a glass of cold milk.
—ANNA ALLEN OWINGS MILLS, MD
* * *
* * *
PREP: 15 MIN. • BAKE: 25 MIN. • MAKES: 2 DOZEN
* * *
6 tablespoons butter, softened
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped pecans
1. In a large bowl, cream butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips and pecans.
2. Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
BLACK WALNUT BROWNIES
These brownies, studded with big chunks of black walnuts, are crisp on top and chewy on the inside. They always get rave reviews. If you can’t find black walnuts, feel free to use any kind.
—CATHERINE BERRA BLEEM WALSH, IL
* * *
* * *
PREP: 10 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 16 SERVINGS
* * *
1 cup sugar
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon salt
1/2 cup chopped black walnuts
1. In a bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to sugar mixture and mix well. Stir in walnuts.
2. Pour batter into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
TOP TIP
CHOP NUTS BEFORE OR AFTER MEASURING?
Chopping an ingredient before or after measuring can make a difference in how the recipe turns out. Here’s a trick that might help you remember. If the word “chopped” comes before the ingredient when listed in a recipe, then chop the ingredient before measuring. If the word “chopped” comes after the ingredient, then chop after measuring. Using the example of “1 cup nuts, chopped,” you should measure 1 cup of nuts and then chop them.
FESTIVE ALMOND BLONDIES
Short on time? Just mix up dough for these easy almond blondies and pop them in the oven. During the holiday season, I sprinkle on red and green sugar before baking.
—BETSY KING DULUTH, MN
* * *
* * *
PREP: 20 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 2 DOZEN
* * *
2/3 cup butter, softened
1 cup packed brown sugar
2 large eggs
1 teaspoon almond extract
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unblanched almonds, finely chopped
1/2 teaspoon ground cinnamon
2 teaspoons each red and green colored sugars
1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and extract. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well.
2. Spread into a greased 13x9-in. baking pan. Sprinkle with almonds, cinnamon and sugars. Bake for 15-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.
TAILGATE TOFFEE BARS
Make a one-handed grab for this tender cake studded with toffee bits. Victory is extra sweet with a treat this good.
—NICOLETTE BURNETT, PACKERS WOMEN’S ASSOCIATION GREEN BAY, WI
* * *
* * *
PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 2 DOZEN
* * *
2 cups all-purpose flour
2 cups packed brown sugar
1/2 cup cold butter, cut into 1/4-in. cubes
1 cup 2% milk
1 large egg
1 teaspoon baking soda
1/2 teaspoon almond or vanilla extract
3 Heath candy bars (1.4 ounces each), chopped
1 cup sliced almonds
Sweetened whipped cream or vanilla ice cream, optional
1. Preheat oven to 350°. Using a pastry blender or two forks, combine flour, brown sugar and butter until crumbly. Remove 1 cup of mixture and reserve.
2. In a separate bowl, whisk milk, egg, baking soda and extract. Stir into flour mixture until combined; pour into a greased and floured 13x9-in. pan.
3. Top with chopped Heath bars, almonds and reserved flour mixture. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack. Cut into bars. If desired, serve with sweetened whipped cream or vanilla ice cream.
PEANUT BUTTER CARAMEL BARS
When my husband and our three sons sit down to dinner, the first question they ask is, “What’s for dessert?” I have a happy group of guys when I report that these rich bars are on the menu.
—LEE ANN KARNOWSKI STEVENS POINT, WI
* * *
* * *
PREP: 50 MIN. + CHILLING • BAKE: 20 MIN. + COOLING • MAKES: ABOUT 3 DOZEN
* * *
1 package yellow cake mix (regular size)
1/2 cup butter, softened
1 large egg
20 miniature peanut butter cups, chopped
2 tablespoons cornstarch
1 jar (12 1/4 ounces) caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted peanuts
TOPPING
1 can (16 ounces) milk chocolate frosting
1/2 cup chopped salted peanuts
1. In a bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups.
2. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
3. Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from heat; stir in peanuts.
/>
4. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.
NOTE Reduced-fat peanut butter is not recommended for this recipe.
CRAZY HALLOWEEN BLONDIES
I have a sweet tooth, so Halloween is my favorite holiday. I came up with these bars for my kids, but I think I like them even more than they do!
—NANCY HEISHMAN LAS VEGAS, NV
* * *
* * *
PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
* * *
1 cup butter, melted
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans, divided
2/3 cup milk chocolate M&M’s, divided
2/3 cup chopped candy corn, divided
2/3 cup coarsely chopped miniature pretzels, divided
2/3 cup miniature semisweet chocolate chips, divided
2/3 cup butterscotch chips, divided
1 jar (12 ounces) hot caramel ice cream topping
1. Preheat oven to 375°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides; grease paper.
2. In a large bowl, beat melted butter and brown sugar until blended. Beat in eggs and vanilla. In a large bowl, mix flour, baking powder and salt; gradually add to brown sugar mixture, mixing well. Stir in half of the pecans, M&M’s, candy corn, pretzels, chocolate chips and butterscotch chips.
3. Spread into prepared pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
4. Spread caramel topping over bars; sprinkle with remaining pecans, M&M’s, candy corn, pretzels, chocolate chips and butterscotch chips. Lifting with parchment paper, remove from pan. Cut into bars.
MIXED NUT BARS
One pan of these bars goes a long way. They get a nice flavor from butterscotch chips.
—BOBBI BROWN WAUPACA, WI
* * *
* * *
PREP: 10 MIN. • BAKE: 20 MIN. + COOLING • MAKES: ABOUT 3 1/2 DOZEN
* * *
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons cold butter, divided
1 cup butterscotch chips
1/2 cup light corn syrup
1 can (11 1/2 ounces) mixed nuts
1. In a small bowl, combine the flour, brown sugar and salt. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
2. Meanwhile, in a microwave, melt the butterscotch chips and the remaining butter; stir until smooth. Stir in corn syrup.
3. Sprinkle nuts over crust; top with butterscotch mixture. Bake 10 minutes longer or until set. Cool on a wire rack. Cut into bars.
TOP TIP
FREEZE NUTS FOR FUTURE USE
I use lots of nuts in my cooking and baking, but I always seemed to run out of the ones I need at a crucial time. To remedy this, I now buy large bags of walnuts, pecans and other nuts from wholesale stores, pour them into freezer bags, label them and store them in the freezer. When fixing a recipe, I just pour out the amount of nuts called for and put the rest back in the freezer.—DORIS RUSSELL FALLSTON, MD
RICH BUTTERSCOTCH BARS
My husband works second shift, so I spend a few nights each week baking just for fun. He takes half of my sweets to his co-workers, who frequently ask for these tasty bars.
—KATHRYN ROTH JEFFERSON, WI
* * *
* * *
PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 3 DOZEN
* * *
1 package (10 to 11 ounces) butterscotch chips
1/2 cup butter, cubed
2 cups graham cracker crumbs (about 32 squares)
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 cup chopped pecans
1. Preheat the oven to 325°. In a microwave, melt chips and butter; stir until smooth. Add cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into a greased 13x9-in. baking pan.
2. In a small bowl, beat cream cheese until smooth. Beat in milk, egg and vanilla. Stir in pecans.
3. Pour over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
CARAMEL NUT BARS
It’s hard to resist these rich caramel and chocolate bars with a delightful oat crust and topping. They make a tempting dessert or a special snack for any time. And they’re perfect for parties and potlucks because a little goes a long way.
—PATRICIA HILLS SOUTH DAYTON, NY
* * *
* * *
PREP: 20 MIN. + CHILLING • BAKE: 20 MIN. + COOLING • MAKES: 3 DOZEN
* * *
1 cup quick-cooking oats
1 cup packed brown sugar
1 cup all-purpose flour
3/4 cup butter, melted
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (14 ounces) caramels
1/3 cup milk
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
1. In a large bowl, combine the first six ingredients until crumbly; sprinkle 1 cup into a greased 13x9-in. baking pan (do not press).
2. Bake at 350° for 10 minutes. In a small heavy saucepan, cook and stir caramels and milk until caramels are melted.
3. Pour over the crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350° for 10 minutes. Cool on a wire rack. Refrigerate until set.
HONEY CINNAMON BARS
My Aunt Ellie gave us the recipe for these sweet cinnamon bar cookies. Drizzle with icing, and serve them with coffee or tea.
—DIANE MYERS STAR, ID
* * *
* * *
PREP: 25 MIN. • BAKE: 10 MIN. + COOLING • MAKES: 3 DOZEN
* * *
1 cup sugar
3/4 cup canola oil
1/4 cup honey
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped walnuts, toasted
GLAZE
1 cup confectioners’ sugar
2 tablespoons mayonnaise
1 teaspoon vanilla extract
1 to 2 tablespoons water
Additional toasted chopped walnuts, optional
1. Preheat oven to 350°. In a large bowl, beat sugar, oil, honey and egg until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Stir in 1 cup walnuts.
2. Spread batter into a greased 15x10x1-in. baking pan. Bake for 10-12 minutes or until golden brown (edges will puff up). Cool bars completely on a wire rack.
3. For glaze, in a small bowl, mix confectioners’ sugar, mayonnaise, vanilla and enough water to reach desired consistency; spread over top. If desired, sprinkle top with additional walnuts. Let stand until set. Cut into bars. Refrigerate any leftovers.
CARAMEL PEANUT BARS
With goodies like chocolate, peanuts and caramel peeking out from between golden oat and crumb layers, these bars are very popular. They taste like candy bars, but they also have an irresistible homemade goodness.
—ARDYCE PIEHL WISCONSIN DELLS, WI
* * *
* * *
PREP: 25 MIN. • BAKE: 15 MIN. + COOLING • MAKES
: 3 DOZEN
* * *
1 1/2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1 1/4 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1 package (14 ounces) caramels
1/2 cup heavy whipping cream
1 1/2 cups (9 ounces) semisweet chocolate chips
3/4 cup chopped peanuts
1. In a bowl, combine the oats, flour, brown sugar, baking soda and salt; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned.
2. In a heavy saucepan or the microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with the caramel mixture. Sprinkle with reserved oat mixture. Bake 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.
BIG BATCH
ALMOND ESPRESSO BARS
If you like coffee, you’ll love these mocha morsels dressed up with toasted almonds. Save a few bars for afternoon snacktime—or even for breakfast.