4. Remove from heat. Stir in confectioners’ sugar and vanilla. Immediately spread icing over cake; sprinkle with salt. Cool completely. Cut into bars. Store the bars in airtight containers.
BIG BATCH
CRISPY CHOCOLATE SQUARES
Folks think you slaved away on these fast and fudgy squares. When they request the recipe they’re surprised how easy the no-bake bars are to make. Even kids can join in the fun of making them.
—KAREN SPEIDEL WHEELING, IL
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* * *
PREP: 20 MIN. + CHILLING • MAKES: ABOUT 4 DOZEN
* * *
1 package (10 1/2 ounces) miniature marshmallows
1 cup peanut butter
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter, cubed
2 cups crisp rice cereal
1 cup salted peanuts
FROSTING
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed
1/4 cup milk
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1. In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1 1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13x9-in. pan.
2. For the frosting, combine the chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over cereal mixture. Cover and refrigerate for 2 hours or until both layers are firm. Cut into squares.
NOTE This recipe was tested in a 1,100-watt microwave.
CINNAMON BROWNIES
A friend gave us a pan of these delicious brownies for Christmas one year. Half the pan was gone before I figured out that cinnamon was her secret ingredient!
—GAIL MEHLE ROCK SPRINGS, WY
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* * *
PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 3 DOZEN
* * *
3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 to 2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
FROSTING
6 tablespoons butter, softened
1/2 cup baking cocoa
2 2/3 cups confectioners’ sugar
1 to 1 1/2 teaspoons ground cinnamon
1/3 cup evaporated milk
1 teaspoon vanilla extract
1. In a bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake at 350° for 40 minutes or until brownies test done. Cool.
2. For frosting, cream butter in a bowl. Combine cocoa, sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread frosting over the brownies.
PUMPKIN BARS
What’s better than a big pan of pumpkin-flavored bars on a cool fall day? We enjoy them the rest of the year, too—not just in autumn!
—BRENDA KELLER ANDALUSIA, AL
* * *
* * *
PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
* * *
4 large eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ICING
6 ounces cream cheese, softened
2 cups confectioners’ sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
1. In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.
2. For the icing, beat the cream cheese, confectioners’ sugar, butter and vanilla in a small bowl. Add enough milk to reach spreading consistency. Spread over the bars. Store in the refrigerator.
CHOCOLATE PEANUT BUTTER BROWNIES
My husband and I have two sons, and I often sent the boys these brownies while they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left!
—PATSY BURGIN LEBANON, IN
* * *
* * *
PREP: 30 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: ABOUT 2 DOZEN
* * *
2 ounces unsweetened chocolate
1/2 cup butter, cubed
2 large eggs
1 cup sugar
1/2 cup all-purpose flour
FILLING
1 1/2 cups confectioners’ sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
2 to 3 tablespoons half-and-half cream or milk
GLAZE
1 ounce unsweetened chocolate
1 tablespoon butter
1. In a small saucepan, melt the chocolate and butter over low heat; set aside.
2. In a bowl, beat eggs and sugar until light and pale colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool.
3. For filling, beat confectioners’ sugar, peanut butter and butter in a bowl. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm.
4. For glaze, melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over filling. Chill before cutting. Store in refrigerator.
GLAZED GINGER BARS
I can’t think of the holidays without these luscious bars. The scent and flavor of ginger are just right for the season, and the light glaze adds the perfect amount of sweetness.
—DARLENE BRENDEN SALEM, OR
* * *
* * *
PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 32 BARS
* * *
2/3 cup butter, softened
3/4 cup packed brown sugar
1/2 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins
ORANGE GLAZE
1 cup confectioners’ sugar
5 teaspoons orange juice
4 teaspoons butter, melted
3/4 teaspoon vanilla extract
1/2 teaspoon grated orange peel
1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses and egg. Combine flour, ginger, baking soda, baking powder, cinnamon and salt; add to creamed mixture and mix well. Stir in raisins.
2. Spread into a greased 13x9-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
3. Combine glaze ingredients until smooth; spread over the warm bars. Cool completely on a wire rack before cutting into bars.
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Quick & Easy Snacks
When you need a sweet treat but don’t have time to spare, try one of th
ese quick-to-fix, no-fuss delights.
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CHEWY CHOCO-CARAMEL SQUARES
These rich bars make a quick and easy dessert for holidays and special occasions. They’re popular at bake sales and classroom parties, too.
—ROD & SUE BRUSIUS OMRO, WI
* * *
* * *
PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 2 DOZEN
* * *
1 package butter recipe golden cake mix (regular size)
2 large eggs
1/3 cup canola oil
2 cups (12 ounces) semisweet chocolate chips
1 cup white baking chips
1/2 cup toffee bits
1 can (14 ounces) sweetened condensed milk
32 caramels
1/2 cup butter, cubed
1. Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, baking chips and toffee bits.
2. Press half of the mixture into a greased 13x9-in. baking pan. Bake 10 minutes. Meanwhile, in a large saucepan, combine milk, caramels and butter. Cook and stir over medium heat until smooth.
3. Pour caramel mixture over crust. Crumble remaining cake mixture over the top. Bake for 20-25 minutes longer or until the edges begin to brown and topping is set. Cool completely in pan on a wire rack. Cut into bars.
5 INGREDIENTS BIG BATCH
GERMAN CHOCOLATE BARS
My mom gave me this recipe one Christmas when I wanted to make something different and yummy to give as gifts.
—JENNIFER SHARP MURFREESBORO, TN
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* * *
PREP: 15 MIN. • BAKE: 35 MIN. + CHILLING • MAKES: 4 DOZEN
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1 package German chocolate cake mix (regular size)
2/3 cup cold butter, cubed
1 cup (6 ounces) semisweet chocolate chips
1 can (15 ounces) coconut-pecan frosting
1/4 cup milk
1. Place cake mix in a large bowl; cut in butter until crumbly. Press 2 1/2 cups into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes; immediately sprinkle with chocolate chips. Drop frosting by tablespoonfuls over the chips.
2. Stir milk into the remaining crumb mixture; drop mixture by teaspoonfuls over top. Bake 25-30 minutes longer or until bubbly around the edges and top is cracked. Cool on a wire rack. Refrigerate for 4 hours before cutting.
5 INGREDIENTS
CHOCOLATY S’MORES BARS
One night, my husband had some friends over to play poker, and he requested these s’mores bars. The boys polished off the pan and asked for more! I shared the recipe with his buddies, and now they make them at home, too.
—REBECCA SHIPP BEEBE, AR
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* * *
PREP: 15 MIN. + COOLING • MAKES: 1 1/2 DOZEN
* * *
1/4 cup butter, cubed
1 package (10 ounces) large marshmallows
1 package (12 ounces) Golden Grahams
1/3 cup milk chocolate chips, melted
1. In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat. Stir in the cereal until it is coated.
2. Using a buttered spatula, press evenly into a greased 13x9-in. pan. Drizzle with the melted chocolate chips. Cool completely. Cut into bars. Store in an airtight container.
TOP TIP
TRICK FOR STICKY MARSHMALLOWS
To separate sticky marshmallows, place a spoonful of powdered sugar in the bag and shake well. A few stubborn marshmallows might still need to be separated by hand.
—KERRI W. PROVO, UT
5 INGREDIENTS
CHOCOLATE PEANUT TREATS
When I was in high school, I took these sweet and crunchy squares to bake sales—they were the first item to sell out. I still make them for family and friends who love the classic combination of chocolate and peanut butter.
—CHRISTY ASHER COLORADO SPRINGS, CO
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* * *
PREP: 20 MIN. + CHILLING • MAKES: ABOUT 2 DOZEN
* * *
3/4 cup graham cracker crumbs
1/2 cup butter, melted
2 cups confectioners’ sugar
1/2 cup chunky peanut butter
1 cup (6 ounces) semisweet chocolate chips
1. In a bowl, combine the cracker crumbs and butter. Stir in sugar and peanut butter. Press into a greased 8-in. square pan.
2. In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store the bars in the refrigerator.
5 INGREDIENTS
CHOCOLATE SWIRLED BARS
These swirly chocolate bars make a pretty addition to any cookie or dessert platter. They look like an elegant treat from a bake shop, but they couldn’t be easier to make.
—TASTE OF HOME TEST KITCHEN
* * *
* * *
PREP: 5 MIN. • BAKE: 15 MIN. + STANDING • MAKES: ABOUT 3 DOZEN
* * *
1 1/4 cups refrigerated cookie dough
1 cup (6 ounces) dark chocolate chips
1/4 cup vanilla or white chips, melted
1. Press refrigerated cookie dough onto the bottom of an ungreased 13x9-in. baking pan (dough will be thin). Bake the dough at 350° for 11-13 minutes or until the edges begin to brown.
2. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Drop spoonfuls of melted vanilla chips over top; cut through chocolate with a knife to swirl. Let stand until set. Cut into bars.
SPEEDY BROWNIES
Since you “dump” all the ingredients together for these brownies, they take very little time to prepare. But there’s no mistaking the homemade goodness of a freshly baked rich and fudgy batch!
—DIANE HEIER HARWOOD, ND
* * *
* * *
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: ABOUT 3 DOZEN
* * *
2 cups sugar
1 3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
5 large eggs
1 cup canola oil
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1. In a large bowl, beat the first seven ingredients. Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips.
2. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
STRAWBERRY GRANOLA SQUARES
You likely already have most of the ingredients you need for these delicious squares in your pantry. Make them ahead and freeze for a fast treat anytime.
—TASTE OF HOME TEST KITCHEN
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* * *
PREP: 5 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 16 SQUARES
* * *
1 1/2 cups granola cereal without raisins
3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
5 tablespoons cold butter
1 cup strawberry preserves
1. In a large bowl, combine the granola, flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside a third of the mixture for topping. Press the remaining mixture into a well-greased 9-in. square baking pan. Bake at 375° for 10 minutes.
2. Spread preserves over crust; sprinkle with reserved granola mixture. Bake 15 minutes longer or until filling is bubbly around the edges. Cool on a wire rack. Cut into squares. Store in the refrigerator.
5 INGREDIENTS
WHITE CHOCOLATE CEREAL BARS
A friend gave me this fresh take on traditional crispy treats. My husband loves them. They are so quick to make, you can prepare them during a TV commercial and you won’t miss much of your program.
>
—ANNE POWERS MUNFORD, AL
* * *
* * *
START TO FINISH: 15 MIN. • MAKES: ABOUT 3 DOZEN
* * *
4 cups miniature marshmallows
8 ounces white baking chips (about 1 1/3 cups)
1/4 cup butter, cubed
6 cups Rice Krispies
1. In a Dutch oven, combine the marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add Rice Krispies; stir to coat.
2. Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars.
DID YOU KNOW?
COLORFUL RICE CEREAL TREATS
To add fun color and a little extra flavor to rice cereal treats, toss in 2 or 3 teaspoons of cherry or strawberry gelatin powder into the marshmallow mixture before adding the cereal.
Taste of Home Brownies & Bars Page 19