Peanut Butter and Butterscotch Chocolate Bars

Peanut Butter and Butterscotch Chocolate Bars
Peanut Butter and Butterscotch Chocolate Bars

1 (12 oz) package semi-sweet chocolate chips
1 (12 oz) package butterscotch chips
4 tablespoons peanut butter
8 cups small Rice Krispies cereal

Mix together chocolate, butterscotch and peanut butter. Melt together.

Add cereal; mix thoroughly.

Pour into oiled 9×13-inch pan. Press down.

Refrigerate to harden. When stiff, cut into squares.

Lentil Granola Bars

2/3 cup shredded coconut
1 cup chopped walnuts
2 cups rolled oats
1 cup brown sugar
2/3 cup all bran cereal
3/4 cup pureed cooked lentils
1 egg, lightly beaten
1/2 cup oil

Preheat oven to 350 degrees.

In mixing bowl, combine coconut, walnuts, rolled oats, brown sugar and cereal. Add lentil puree, oil and egg. Mix just until dry ingredients are moistened.

Spread into 10X15 inch cookie sheet which has been sprayed with non-stick spray. Place oven rack in center of oven; bake 30 minutes or until lightly browned.

Cut while still warm into 2 inch squares.

Yields 35 bars (2 inch square).

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Peanut Butter Butterscotch Bars

2 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter
2 1/2 cups graham cracker crumbs
2 cups miniature marshmallows
3/4 pound butterscotch chips
3 tablespoons peanut butter
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut

Butter a 9 X 13 baking pan.

Combine eggs, sugars and butter in a large, heavy saucepan. Bring to a boil and cook over low for about 2 minutes, stirring constantly.

Remove from heat and add the Graham crumbs, marshmallows and coconut. Spread mixture on bottom of prepared pan.

Melt butterscotch chips and peanut butter together. Spread over the top of the bars.

Chill for at least 6 hours before cutting into squares.

Makes 2 dozen bars.

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Hawaiian Honey Macadamia Bars

2 cups all purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted

1 cup honey
3 eggs
1/4 cup butter or margarine, melted
1 cup coconut
1 cup white chocolate chips
2 teaspoons grated lime peel
1 cup coarsely chopped roasted macadamia nuts

Heat oven to 350F. Grease 13 x 9 inch baking pan.

Stir together all crust ingredients in large bowl until crumbly but well blended. Press firmly over bottom of prepared pan. Bake 15 to 20 minutes or until light golden brown.

Meanwhile, in medium bowl, combine honey, eggs and butter; whisk just until blended. Stir in coconut, white chips and lime peel.

Spread filling over partially baked crust. Sprinkle with nuts. Return to oven and bake 30 to 35 minutes or until filling
is set.

Cool; cut into bars.

36 bars.

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Marbled Cheesecake Hearts

2 cups finely crushed creme filled chocolate sandwich cookies
3 tablespoons butter or margarine, melted
3 (8 oz) pkgs cream cheese, softened
14 oz can Eagle Brand sweetened condensed milk
3 eggs
2 teaspoons vanilla
2 (1 oz) squares unsweetened chocolate, melted

Preheat oven to 300 degrees. Line 13X9 inch pan with heavy foil, set aside.

Combine crumbs and butter, press firmly on bottom of pan. With mixer, beat cream cheese in a bowl until fluffy. Beat in milk until smooth. Add eggs and vanilla, mix well. Pour half the batter over crust.

Stir melted chocolate into remaining batter, spoon over vanilla batter. With knife, swirl chocolate batter through vanilla batter to marble.

Bake 50 minutes or until set. Cool. Chill 1 hour.

Use foil to lift out of pan.

For hearts, cut with a heart shaped cookie cutter. Or, cut into bars.

Makes 12 hearts.

Wilton Recipe Right Non-Stick 9 x 13-Inch Pan

Low Fat Mocha Cheesecake Bars

30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
3/4 cup sugar
1 cup (8 oz) reduced-fat sour cream
1 bar (3 oz) bittersweet chocolate, broken up and melted
Garnish: chocolate coffee beans

You’ll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.

Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.

Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.

Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth.

On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.

Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts Amount Per Serving Calories 84 Total Fat 4 g Saturated Fat 2 g Cholesterol 8 mg Sodium 88 mg Total Carbohydrate 11 g Dietary Fiber 0 g Protein 2 g

Cuisinart Mini Prep Plus Food Processor Brushed Chrome and Nickel

Bean Brownies

1/4 cup margarine, melted
1 1/4 cups pinto beans, cooked
1/2 cup cocoa powder
1 cup granulated sugar
1 1/2 teaspoons vanilla
1 egg white
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 cup semi-sweet chocolate chips

Puree beans in a food processor, blender, or mash by hand.

Blend melted butter, bean puree, sugar and vanilla in a mixing bowl. Add egg white and beat well with spoon.

Combine flour, cocoa and baking powder. Gradually add to bean mixture until well blended. Stir in chocolate chips.

Spread in a greased 8-inch square pan. Bake at 350 degrees for 40 to 45 minutes or until brownie begins to pull away from edges of pan. Cool. Cut into squares.

Yields 16 servings.

Pyrex 8″ Square Baking Dish with Red Plastic Lid

Peanut Butter Brownies

1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup creamy-style peanut butter
1/2 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate morsels

Preheat the oven to 350°F. Grease a 12 by 9 by 2-inch glass baking dish.

Beat together the butter and the granulated sugar until soft and creamy. Blend in the brown sugar, and then the peanut butter. Add the salt, vanilla, and eggs and beat until light and fluffy. Blend in the flour.

Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes, or until golden brown on top.

Remove from the oven and immediately sprinkle the chocolate morsels over the top of the brownies. Give them time to melt, and then spread evenly with a spatula. Cool in the pan on a wire rack. When cool, cut into 2-inch squares (4 across, 6 down).

Yield: 24 brownies, each a 2-inch square

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Peanut Butter S’mores

Mazola No Stick® Cooking Spray
6 cups crispy rice cereal or combination ready-to-eat cereals
4 cups miniature marshmallows, divided
3/4 cup sugar
3/4 cup Karo® Light or Dark or with Real Brown Sugar Corn Syrup
1 cup creamy or chunky peanut butter
1/2 cup semisweet or milk chocolate chips, melted

Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and 2 cups marshmallows in large bowl; set aside.

In medium saucepan combine sugar and corn syrup. Stirring occasionally, bring to boil over medium heat and boil 1 minute. Remove from heat.

Stir in peanut butter until smooth. Pour over cereal; stir to coat. Press evenly into prepared pan.

Spread melted chocolate over cereal layer; top with remaining 2 cups miniature marshmallows.

Arrange rack in oven or broiler so that top of baking pan is 4 inches from source of heat. Preheat broiler. Broil S mores 10 to 30 seconds or just until tops of marshmallows are lightly browned.

Cool Smores. Cut into 2-inch squares.

Pyrex 18 Piece Simply Store Food Storage Set, Clear

Guinness Brownies

4 eggs
3/4 cup sugar
9 oz. dark chocolate
5 oz. white chocolate
8 tablespoons unsalted butter (1 stick)
3/4 cup flour
3/4 cup cocoa
1 1/4 cups Guinness Stout
Powdered sugar (confectioner’s sugar)

Preheat the oven to 375° F and butter an 8 inch square cake pan.

Place butter and chocolate (broken into pieces or chopped) in a saucepan over a low heat to melt.

While the chocolate is melting, beat together the eggs and sugar in a large bowl until light and fluffy. When the chocolate is melted, pour into the bowl and mix well.

In a small bowl, sift together flour and cocoa. Add slowly to the large bowl and mix well. Last, whisk in the Guinness.

Pour batter into cake pan and bake for 25-35 minutes, or until a knife inserted into the center comes out almost clean. Remove from oven and allow to cool. Sprinkle with powdered sugar on top and cut into squares to serve.

Pyrex Prepware 3-Piece Glass Mixing Bowl Set