Oatmeal Cookie Bars
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3 cups oats, regular or quick-cooking
1 cup flour
1/2 cup each butterscotch chips and chocolate chips

Combine all ingredients except oats, flour, and chips. Beat with mixer until smooth. Stir in oats, flour and chips. Spread dough into ungreased 9×13 baking pan (not 8×8 unless you actually want an uncooked gooey mess). Bake at 375 for 25 minutes or until browned. Cool in pan on wire rack, and cut into bars.

See, the 8×8 was way too small. The bars are practically spilling out over the sides!

Despite being incompletely cooked, the cookie bars were definitely delicious. As a variation, you could make these into actual cookies – Drop dough by tablespoonfuls onto ungreased cookie sheet. Bake 9-11 minutes. Remove from pan immediately to wire racks to cool.

Source: Fun Foods on a Budget


M&M Oat Bars

M&M Oat Bars

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 package (14 ounces) caramels
3 tablespoons water
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 cup plain M&M’s
3 ounces white chocolate

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in oats.

Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.

In a microwave-safe bowl, melt caramels and water; stir until smooth. Spread over crust. Sprinkle with the chips, nuts and M&M’s. Gently press into the caramel mixture.

Melt white chocolate; drizzle over the top. Let stand for 5 minutes or until coating is set. Cut into bars.

Source: Barbara Bakes

Nieman Marcus Bars

“Nieman Marcus Bars”

1 box of yellow cake mix
1 small box of instant vanilla pudding
1 egg
1 cup chopped nuts (optional)
1/2 cup melted butter
2 eggs
8 oz. package of cream cheese
1 lb. or powered sugar
Mix together top five ingredients and press into ungreased 10 X 15 pan.
Mix together last three ingredients and spread evenly over mixture in pan
Bake at 350 for 35 minutes.

Source: PriscillaBakes

S’mores Bars
(from: Hershey’s)

1/2 cup of butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/3 cup all-purpose flour
3/4 cup graham cracker crumbs (smashing the graham crackers was the coveted job on Saturday night!)
1 teaspoon baking powder
1/4 teaspoon salt
4 Hershey’s chocolate bars
1 cup marshmallow creame (we used large marshmallows cut in half- it makes the bars taste more like the real thing)

Preheat the oven to 350 degrees and grease an 8 inch baking pan

Beat the butter and sugar until light and fluffy, then add the egg and vanilla and beat well. Stir together the dry ingredients (flour, graham crackers, baking powder and salt) and add them to the wet ingredients until well blended.

Press half the dough into the pan. Layer chocolate bars over the dough and then spread the marshmallow creame (or marshmallows) over the chocolate. Pat the rest of the cookie dough on the top.

Bake for 30-35 minutes, or until the top of the cookie is lightly browned. Allow to cool (we did not–gooey chocolate and marshmallows are why you eat s’mores-right?). Cut into bars and enjoy!

Source: Turkeycookies

“Lemon Bars”

2 1/4 c. sifted flour

1/2 c. sifted powdered sugar

1 c. butter

4 eggs beaten

2 c. granulated sugar

1/2 c. lemon juice

1/2 tsp. baking powder

Directions: Sift together 2 cups of the flour and the powdered sugar. Cut in butter until mixture clings together. Press mixture into a greased 9×13 inch glass baking dish. Bake at 350 for 25 minutes or until lightly brown. Beat together eggs, granulated sugar, and lemon juice. Sift together 1/4 c. flour and baking powder. Stir into egg mixture. Pour over baked crust. Bake at 350 for 25 minutes more. Sprinkle with powdered sugar, cool, and cut into bars.

Source: PriscillaBakes

“Deluxe Marshmallow Bars”
3/4 cup butter
1-1/2 cups sugar
3 eggs
1 tsp vanilla extract
1-1/3 cups all purpose flour
3 tbsp baking cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts, optional (I omitted these)
4 cups miniature marshmallows
1-1/3 cup chocolate chips
1 cup peanut butter
3 tbsp butter
2 cups crisp rice cereal
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, cocoa, baking powder and salt; add to creamed mixture. Stir in nuts if desired. Spread in a greased 15 x 10 x 1″ pan. (I used a 13×9″ pan)Bake at 350F for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. (I did not have to spread the marshmallow layer because I used a 13×9″ pan, so the 4 cups of marshmallows amounted to an even, single layer of marshmallows)For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill.Yield: 3 dozen
Source: PriscillaBakes

“Peanut Butter Graham Bars”
11 whole graham crackers
1 – 1/2 cups graham cracker crumbs
1 cup unsalted butter ( I used salted)
2 – 1/2 cups confectioners’ sugar
3/4 cup smooth or chunky peanut butter
1 tsp. vanilla extract
1/2 tsp. salt
1 – 1/4 cups chocolate chips
Line a 9×13 inch pan with the graham crackers. In a medium sized mixing bowl, combine the graham cracker crumbs, butter, sugar, peanut butter, vanilla, and salt, stirring until smooth. Spread the mixture evenly over the graham crackers and chill for 1 hour.

When the mixture is chilled, melt the chocolate chips over low heat, stirring until smooth. Pour the chocolate over the penaut butter filling, spreading it evenly over the top. Allow the chocolate to cool until set. Cut into bars to serve.

Source: PriscillaBakes

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