Easy Caramel Pecan Bars

These are not gourmet, but great if you need an easy last-minute dessert

-Confessions of a Cookbook Queen

2 cups all purpose flour

1 cup packed brown sugar

1 1/2 sticks (12 Tablespoons) cold butter, sliced into pieces

1 cup finely chopped pecans

12 oz jar caramel ice cream topping, warmed until pourable

11.5 oz bag milk chocolate chips

Preheat oven to 350.

In a large bowl, combine flour and brown sugar.  Cut in butter until you have a blended, crumbly mixture.  Evenly sprinkle over the bottom of an ungreased 9×13 pan.  Press firmly to make a crust.  Sprinkle pecans evenly over the crust and drizzle with the caramel topping.

Bake for about 15-20 minutes, until the caramel is bubbling all over.  Remove from oven and immediately sprinkle with entire bag of chocolate chips.  Let stand for 5 minutes, then carefully spread the melted chips over the surface of the bars.  Cool until chocolate is set, then cut into squares.

Chocolate Cherry Brownies

In my opinion, there is always room for a good brownie. For this month's Relief Society Sweet Swap, I wanted to try experiment a bit with a variation on the mint brownies from Our Best Bites. I made some with cherry extract in place of vanilla in the brownies and that was a little too strong for me, so I stuck with vanilla there - then I tried using extract for the frosting and had to use quite a lot to get the level of flavor that I wanted, so I switched to flavoring oil in the frosting and glaze. After a couple variations, I think I wound up with a pretty good recipe! Move over cordial cherries!!


Brownies:
4 squares unsweetened baking chocolate

1 C butter
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

1/4 tsp salt

Frosting:
3 C powdered sugar
4 T butter, softened

1/4 to 1/2 tsp. cherry flavoring oil (Lorann)
1-2 Tbs milk 
1-2 drops red food coloring, if desired

Chocolate Glaze:
1 cup semi-sweet chocolate chips (Ghirardelli)
4 Tbs real butter

3-4 drops cherry flavoring oil

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally. 

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.   While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into prepared pan and bake for 25-35 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting.  Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Spread frosting evenly over brownies and then place brownies in fridge to chill. 

While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 4 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve.

Rockin' S'more Bars

Another yummy one from Family Fun! Marshmallow Fluff isn't the easiest thing to work with, but for this I'd say it's worth it!

1/2 cup sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
3/4 cup crushed graham crackers
3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3 (1.55-ounce) chocolate bars
1 (7-ounce) jar of marshmallow creme


Grease an 8-inch-square baking pan. Heat the oven to 350 degrees.

In a large mixing bowl, cream the butter and sugar until fluffy. Beat in the egg and vanilla extract. Add the crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping occasionally to scrape the sides of the bowl.

Spoon half the dough into the pan and spread evenly with your fingertips. Break the chocolate into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough into pancakes and lay them over the marshmallow.

Bake until golden brown, about 30 minutes. Let the bars cool before serving.

Peanut-butter Swirl Brownies

My four-year-old son is very bright and aware of the days of the week and what we do on each day - he keeps me on track!. For instance, Family Night, Bath Nights, Movie Nights, etc. The other day he asked me what we were having for Treat Night. When I asked him what nights those are, he said Sunday and Monday! :)

When I was growing up, it was not unusual to have our big Sunday meal at lunch time, and popcorn and a freshly-baked cookies or dessert for dinner. I guess I unknowingly have incorporated this into our family routine as well!

-Filling from Martha Stewart

Brownie recipe of choice - I just used a Betty Crocker brownie mix

Filling:
4 Tbsp unsalted butter, melted
1/2 cup powdered sugar
3/4 cup peanut butter
1/4 tsp. salt (omit if using salted butter)
1/2 tsp. vanilla

Preheat oven to 350. Spray a glass 11x7 baking dish.

Make brownies according to recipe or directions on box. Prepare filling.

Pour 1/2 of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes.

Chocolate Marshmallow Bars

Here's another of my favorites that I haven't made in a long time. According to my family, we need to have them more often! :) I believe this another winner that my mom got from Taste of Home many years ago.

3/4 cup margarine or butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cocoa
1/2 cup chopped nuts
4 cups miniature marshmallows

Topping:
1 1/3 cups milk chocolate chips (I like semi-sweet)
3 Tbsp. margarine or butter
1 cup peanut butter
2 cups crisp rice cereal

Cream margarine and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts. Spread in greased jelly roll pan (or 9"x13"). Bake at 350 for 15 to 18 minutes (20 to 25 for a 9"x13" pan). Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Spread the melted marshmallows evenly over cake. Cool.

For topping, combine chips, margarine and peanut butter in small pan. Cook over low heat until melted. Stir in cereal. Spread over bars. Chill.

Mint Chocolate Brownies

I love mint chocolate; pair that with my other love - brownies - and you have the perfect dessert!

-E's Recipe Corner

Brownies

Melt together 2/3 cup butter with 3 squares baking chocolate.

Combine:
2 cups sugar
4 eggs
1 Tbsp. mint extract
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt

Add chocolate mixture to above mixture and mix well. Pour in greased 9x13 pan and bake at 325 for 25-30 minutes.

Cool completely, then make icing and spread on top.

Icing
4 Tbsp. butter, softened
2 Tbsp. milk
1/2 tsp. mint extract
green food coloring
2 cups powdered sugar

Put frosted brownies in the refrigerator for 30 minutes or freezer for 5 minutes, then melt:
1 Tbsp. butter
1 cup chocolate chips

Carefully spread on top of icing before chocolate sets.

Caramel Brownies

I love brownies - thick and chewy ones. Add in caramel and chocolate chips and you've got major delicious. This recipe uses a cake mix, so they are quick and easy too! Ours took a long time to cool and even longer for the caramel to set. Make these several hours in advance to allow for cooling time.

-Yourhomebasedmom.com

14 oz package Kraft caramels (about 50) or 1 bag of Caramel Bits (found them at Walmart)
2/3 C evaporated milk, divided
1 box of German Chocolate cake mix (I used Triple Chocolate Fudge - yum)
3/4 C butter, melted
1 C semi sweet chocolate chips ( I used 3/4 cup)
1 C chopped nuts, optional

Over medium low heat, melt 1/3 C evaporated milk and caramels in a saucepan (or melt in microwave). Grease a 9 x 13 pan. Mix cake mix, butter, 1/3 C evaporated milk and nuts (optional). Mix together well. Press 1/2 of the dough into bottom of pan. Bake at 350 degrees for 6 minutes.

Sprinkle chocolate chips over the top and spread caramel on top of that. Sprinkle remaining dough on top (will not completely cover) Bake 15-18 minutes. Can refrigerate to set caramel.

Chewy Granola Bars

My aunt Beth was here last week and shared this recipe with us - thanks Beth! We made ours with blanched, slivered almonds and dried cherries - delicious and healthy! They remind me of the Nature Valley chewy granola bars.

-From Joyful Abode

Preheat the oven to 400 degrees Fahrenheit.

Gather your ingredients:
2 cups oats (we used old fashioned)
3/4 cup wheat germ
3/4 cup sunflower seeds
1 cup peanuts, crushed (blanched, slivered almonds)
2/3 cup brown sugar
1/2 cup honey
4 Tbsp butter
2 tsp vanilla extract
1/2 tsp Kosher salt (1/4 tsp. table salt)
Approximately 8 oz. dried fruit (we used about 2 cups dried cherries)

Mix the peanuts, oats, wheat germ, and sunflower seeds in a baking dish with sides (9x13 cake pan). Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t get burned.

Meanwhile, prepare a glass baking dish, about 11 x 13 inches, for your granola by lining it with waxed paper lightly sprayed with a nonstick spray. (We used a 9x13 pan lined with parchment)

Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly.

By now, your grains and nuts should be toasted, so mix everything together in a large bowl. The grains, the liquid “glue,” and the dried fruit.

Mix everything really well because you want to make sure the “glue” gets all over everything. Now, dump your granola mixture into your prepared baking dish.

Spread out the mixture with a wooden spoon or spatula. Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.

Wait 2-3 hours or until the granola has totally cooled. Then, open the waxed paper and carefully turn the granola onto a large cutting board, peeling away the rest of the paper. Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.

I wrapped ours individually in plastic wrap, so that we could just throw one into our bag or lunch box in the morning. If you’d like to save on packaging though, you can store yours in an airtight container, between sheets of waxed paper so they don’t stick together.

(We put ours in snack-sized baggies.)

S'more Brownies

I can't think about s'mores without remembering the line from The Sandlot "You wanna s'more? Some more of what?" I haven't got anything yet" Classic...

I've seen several different variations of this concept, but this particular recipe comes from Real Mom Kichen. They are certainly delicious, but make sure you have a glass of milk close!

Note: My mom made these for us while we were in AZ and put the graham crackers on the top after the brownies baked. I preferred them this way since the graham crackers stayed crisp, but then again, we were in AZ and there was no humidity. :)

8-10 graham crackers

1 box fudge brownie mix (Betty Crocker; 1/4 c. water, 2/3 c. oil, 2 eggs)

3 cups miniature marshmallows

2/3 cup chopped peanuts (optional, I used almonds)

1 cup semi-sweet or milk chocolate chips (semi-sweet)

Place graham crackers in a single layer on the bottom of a foil-lined and greased 9x13 pan. A couple of the graham crackers will need to be cut to fit and cover the bottom of the pan. Prepare brownie mix according to package directions, then pour the batter over the graham crackers. Bake at 350 degrees for 25-30 minutes until a toothpick comes out clean. Remove the pan from the oven and top with the marshmallows and chocolate chips. Return the pan to the oven for 3 more minutes. Remove from oven and sprinkle with nuts inf desired. Cool before cutting into squares.

Cherry Bars

My friend Thomalee made these yummies and brought them to our going-away party in San Jose. I recommend halving the recipe unless you're making them for a large gathering!

-Thomale Abraham

1 3/4 c. sugar
1 1/2 c. butter
6 eggs
1 1/2 t. vanilla
4 1/2 c. flour
2 3/4 t. baking powder
3/4 t. salt
2 cans pie filling (cherry, blueberry or raspberry)

Cream sugar and butter, add eggs and vanilla. Add dry ingredients. (Dough will be sticky) Spread half of the dough on large baking sheet (18"x 13") and cover with pie filling. Take remaining dough and drop by little spoonfuls and then spread it around with your fingers. Bake at 350 for 45 minutes.

Cool completely and then drizzle with vanilla frosting and sprinkle with chopped almonds. (I used almond extract instead of vanilla and didn't add the nuts).

Snow Flurry Brownies

These are simple brownies you can make in a hurry with ingredients from the pantry. They are still yummy even if you don't add the nuts and chips. Double the ingredients and bake in a 9x13 pan for 35 minutes.

-Taste of Home

1 cup sugar
1/2 cup butter, melted
2 eggs
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla or white chips
1/2 cup chopped macadamia nuts or almonds

In a large bowl, whisk together the sugar, butter, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture until well blended. Stir in vanilla chips and nuts. Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into diamond shapes if desired. Yield: 16 brownies.

Cheesecake/ Caramel Cheesecake Bars

-Food and Family, Fall 2005

1-1/2 cups crushed Nilla Wafers (about 50 wafers)
1 cup chopped pecans, divided
1/4 cup butter, melted
4 pkg (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel topping

Preheat oven to 325. Line 13x9-inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handles by crunching up extended foil; grease foil lining. Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. refrigerate until needed.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 minutes or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.

Makes 32 servings, 1 bar each.

Mint Brownie Bites

This is one of our favorite easy and delicious desserts - made especially easy if you have a Demarle mini muffin tray!

Ghirardelli Triple Chocolate Brownie Mix - mix according to directions
Use Demarle mini muffin tray on perforated baking sheet
Fill each 3/4 way full
Bake about 20 minutes
Remove and immediately insert Hershey Mint Truffle kisses (or any other chocolate candy) - upside down.

Cool completely before removing.

Coconut Pecan Bars / Blonde Brownies

-Best of Country Cookies, 78, Susan Hamilton

1 cup butter or margarine, softened
2 cups packed brown sugar
2 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 1/2 cups flaked coconut
1 cup chopped pecans
Confectioners' sugar (Optional)

In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, salt and baking powder; gradually add to the creamed mixture. Stir in coconut and pecans (batter will be thick). Spread into a greased 9x13 baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. cut into bars.

Yield 4 dozen