No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo
5 cups Large Marshmallows
4 tablespoons butter

Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Peanut Butter Bars

1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
3 Eggs
1 Cup Peanut Butter

2 Cups Flour
2 Cups Quick Oats
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt

Cream first five ingredients with mixer until smooth. Mix the dry ingredients separately and then add to wet and mix. Press into your biggest cookie sheet. Bake for 12-18 minutes at 350 until lightly golden. Don't over bake. Let cool and then add the peanut butter layer, then the chocolate layer.

Peanut Butter Layer:
1 1/2 Cup of Powdered Sugar
1/4 Cup of Peanut Butter
2 Tablespoons of Milk

Chocolate Layer:
1/4 Cup of Margarine
2 Tablespoons of Cocoa Powder
1/2 Bag of Powdered Sugar
2-3 Tablespoons of Milk

Or use your favorite chocolate frosting.

Banana Oat Bars

1/2 cup Sucanat (or other unrefined evaporated cane juice)
1 Tbsp finely ground flax seeds
1/4 cup plain or vanilla soy or almond milk
1/4 cup sunflower or other light-tasting oil
1 tsp pure vanilla extract
2 medium, very ripe bananas (about 8 ounces)
1/3 cup raisins or dried cranberries (optional)
1-1/2 cups old fashioned rolled oats (not instant)
1/2 cup unsweetened shredded coconut
1/4 cup whole oat flour
1/2 tsp baking powder
1/8 tsp fine sea salt

 1.Preheat oven to 350F. Line an 8” square pan with parchment paper, or spray with nonstick spray.
 2. In a medium bowl, combine the Sucanat, flax seeds, soymilk, oil and vanilla.
 3. Cut the bananas into chunks and add to the bowl. Using a potato masher or large fork, mash the bananas into the mixture, leaving a few little chunks (about the size of peas) here and there. Stir in the raisins, if using. Set aside while you measure the dry ingredients, or at least two minutes.
4.In a large bowl, combine the remaining ingredients.
5. Pour the wet mixture over the dry and stir well to combine. It may seem too wet for a bar dough; this is as it should be.
6. Scrape the mixture into the pan and smooth the top.
7. Bake in preheated oven 40-45 minutes, rotating pan about halfway through, until the top is dry and a tester inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then turn out onto a rack to cool completely.

Makes 12 bars. May be frozen. From Simply Sugar

Nanaimo Bars

Ingredients
1/4 cup sugar
5 tablespoons cocoa powder
1 cup + 2 tablespoons butter, softened
1 egg, beaten
1 1/4 cup graham cracker crumbs
1/2 cup finely chopped walnuts or pecans
1 cup sweetened flaked coconut
2 1/2 tablespoons milk
2 tablespoons vanilla instant pudding powder
2 cups powdered sugar
4 ounces semi-sweet chocolate

Directions
Combine the sugar, cocoa and 1/2 cup butter in a saucepan over medium-low heat.  Stir until butter is melted and everything is well blended.  Remove from heat and quickly stir in beaten egg.  Stir in graham cracker crumbs, nuts and coconut.  Press mixture firmly into a lightly greased, 8-inch square pan.  Refrigerate for one hour.  Meanwhile, beat the milk, pudding powder, powdered sugar and 1/2 cup butter with an electric mixer until light and fluffy.  Spread over chilled base.  Refrigerate for 30 minutes.

Melt the chocolate with the remaining 2 tablespoons of butter in a small saucepan over low heat.  Remove from heat and cool for 5 minutes.  Pour over bars and spread evenly.  Return to refrigerator for at least 30 minutes before cutting into bars.

From Let's Dish

Banana Orange Bars

Ingredients

• 2 cups mashed ripe bananas
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ORANGE BUTTER FROSTING:
• 1/4 cup butter or margarine, softened
• 3 cups confectioners' sugar
• 1/4 cup orange juice
• 1/2 teaspoon grated orange peel

Directions

1. In a mixing bowl, beat bananas, sugar, oil and eggs until well blended. Combine dry ingredients; fold into the banana mixture until well mixed. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes; cool.
2. For frosting, cream butter and sugar in a mixing bowl. Add orange juice and peel and beat until smooth. Spread over bars. 

We always have ripe bananas sitting around that no one will eat.... 

Nutella Gooey Cake bars

Cake:

• 1 package devil's food cake mix
• 1 egg
• 1/2 cup butter, melted

Filling:

• 1 (8 oz.) package cream cheese, softened
• 1 cup Nutella
• 3 eggs
• 1 teaspoon vanilla
• 1/2 cup butter, melted
• 1 (16 oz.) box powdered sugar

Directions

1. Preheat oven to 350 degrees.
2. Mix together the cake mix, egg, and butter until well combined. Pat the mixture into the bottom of a lightly greased 9x13 baking pan.
3. For the filling: Beat the cream cheese and Nutella until creamy.
4. Stir in the eggs, vanilla, and butter. Slowly add the powdered sugar until incorporated. Spread the Nutella mixture over the pressed cake batter.
5. Bake for 40 to 50 minutes. The center should still be a little gooey, so don't over bake!

From Lovin' the Oven

Pumpkin Coconut Bars

- Removed 4/12/11. This recipe just didn't work.

Blueberry Cheesecake Bars

6 Tbsp. butter or margarine, melted
2 C. graham cracker crumbs
2 pkgs (8 oz) cream cheese, softened
3/4 C sugar
2 large eggs
1 tsp.  vanilla
1 jar (8 ozs) blueberry jam or preserves
1 C. blueberries

1. Preheat oven to 350 degrees F. Pour melted butter into 9''x13'' baking pan. Sprinkle crumbs over butter. mix well. Press firmly and evenly onto bottom of pan.

2. Beat cream cheese until smooth. Add sugar, eggs and vanilla, beating until well blended; set aside.

3. Stir jam in jar until softened. Spread jam evenly over crust; sprinkle with blueberries. Top with cream cheese mixture.

4. Bake 30 minutes or until slightly puffedd. Cool completely in pan. Cut into 24 bars to serve.

Refrigerate leftover bars for up to 3 days.

Chocolate Chews

12 oz. semi-sweet chocolate chips
2 C. chopped pecans
3 C. graham cracker crumbs
2 cans evaporated milk

Mix the chocolate chips, pecans and graham cracker crumbs together. Add the condensed milk. Mix well.
Press into greased jelly roll pan. Bake at 350 degrees until lightly browned. Let cool and then cut into 1 inch squares.

Easy Peasy.

CRANBERRY-ORANGE ALMOND GRANOLA BARS

2 cups old-fashioned oats
1 cup sliced almonds
1 cup shredded coconut
1/2 cup toasted wheat germ
2/3 cups honey
3 tablespoons unsalted butter, plus a bit for the pan
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 cup dried cranberries
zest of one large orange

Preheat the oven to 350F. Butter a 9x9 baking dish and line it with parchment paper.

Toss the oats, almonds, and coconut and on a sheet pan cook for 10 minutes until lightly browned. Transfer it to a large bowl and add the wheat germ.

In a saucepan, over medium heat bring the butter, honey, vanilla, and salt to a boil. Cook while stirring for another minute. Then add the liquid to to the bowl of dry ingredients. Add the cranberries and orange zest and mix well.

Pour the mixture into the parchment lined pan, and lightly pat down with your hands (it helps if you wet your hands a bit).

Bake at 300F for 30 minutes until lightly browned.

Allow it to cool for at least 3 hours (or overnight) and then cut into bars or squares. Serve at room temperature or store in a airtight container.

White Chocolate and Cranberry Granola Bars

Thinking of my BFF Jessica with these. She made healthy granola in college with Grape Nuts.

1/4 c. sugar
1/4 c. honey
1/4 c. light corn syrup
3 Tbs creamy peanut butter
1 egg white
1 Tbs reduced fat evaporated milk
1 tsp vanilla extract
1 c. whole wheat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 3/4 c. old fashioned oats
1 1/2 c. crisp rice cereal (rice krispies)
1/2 c. vanilla or white chocolate chips
1/3 c. craisins
1/4 c. chopped walnuts
In a large bowl, combine first seven ingredients, whisk well. Combine the flour, baking soda, cinnamon, and salt in a separate bowl, add to sugar mixture. Gently stir in oats, cereal, chips, craisins, and walnuts.

Press into a 13X9 pan, coated with cooking spray. Bake at 350 for 18 minutes, should have puffed up a little and be golden brown. Let cool. Cut into bars and store in airtight container, yields about a dozen.

Moist and Chewy Granola Bars

Moist and Chewy (and even mostly healthy) Granola Bars

Dry ingredient mix:
1 2/3 cup quick rolled oats
1/2 cup brown sugar
1/3 cup whole wheat flour
1/2 t. salt
1/2 t. cinnamon
1/4 cup ground flax seed
2-3 cups your choice of nuts and dried fruits (I used sunflower seeds, cashews, almonds, coconut and craisins), chopped coarsely if desired

Wet ingredient mix:
6 T. melted butter
1/2 cup honey
1/4 cup pure maple syrup
1/3 cup peanut or almond butter
1 t. vanilla (optional)

Prepare an 8x8 square pan or an 11x7 rectangular pan by lining it in one direction with parchment paper, allowing some overhang for easy removal after baking. Lightly mist the ends of the pan that are not covered with parchment. Preheat the oven to 350 degrees.

In a medium bowl, mix all of the dry ingredients together until well combined. In a small bowl, mix all of the wet ingredients together, then stir into the dry ingredient mixture until everything is uniformly coated. Press into an even layer in the pan.

Bake the bars for 30 minutes, or until the edges and top are golden. It will still yield to touch in the center, but will set up as it cools. Allow it to cool in the pan for 20 minutes or so before gently lifting it out by the parchment paper overhang onto a wire rack. Once it is entirely cool, cut into bars with a serrated knife. Store in a tightly closed container.

Easy Chocolate Chip Bars

1 cup (2 sticks ) butter, softened
1 cup firmly packed light brown sugar
1 tsp vanilla
2 cups flour
1/8 tsp salt
6 oz. semi-sweet baking chocolate, chopped
1 cup chopped pecans

1. Preheat oven to 350 degrees. Beat butter, sugar and vanilla with electric mixer on med. speed until well blended.
2. Mix flour and salt in a separate bowl. Add to butter mixture; mix well. Stir in chocolate and pecans. Press mixture into ingreased 15x10x1 inch baking pan.
3. Bake 20-25 minutes or until lightly browned. Cool 5 minutes. Cut into 40 bars while still warm.

Chocolate Walnut Coconut Bars

11 Honey Maid Graham Crackers, crushed (about 1 1/2 cups crumbs)
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg (8 oz) Baker's semi-sweet baking chocolate, chopped
1 1/2 cups flake coconut
1/2 cup walnut pieces
1/2 cup raisins
1 can (14 oz) sweetened condensed milk

Preheat oven to 350 degrees. Line 9''x13'' baking pan with foil, leaving 3 inches of foil extending over short sides of the pan. Create handles by crunching up extended foil; grease foil lining. Mix crushed grahams and butter. Press evenly onto bottom of prepared pan.

Sprinkle chocolate, coconut, walnuts and raisins over crust. Pour sweetened condensed milk over mixture in pan.

Bake 25-30 minutes or until lightly browned. Cool in pan. Lift out of pan onto cutting board, using foil handles. Cut into 32 bars to serve.

Sweetened condensed milk is a canned milk product used in desserts and candy. Don't confuse it with evaporated milk , which is unsweetened and won't perform well in this recipe.

Turtle Brownies

1 -14 oz. pkg. caramels
1/2 c. evaporated milk
Combine and melt over low until smooth

1 German Chocolate cake mix
1/3 c. evaporated milk
3/4 c. butter, melted
1 c. semi-sweet chocolate chips
1 c. pecans, chopped

Combine dry cake mix, butter, milk and nuts. Mixture will be thick. Spread half of the batter in bottom of greased 9x13 pan. Bake at 350 degrees for 8 minutes. Sprinkle chips over baked brownies. Drizzle melted caramels over chips. Spoon remaining batter over caramel. Bake again at 350 degrees for 18-20 minutes.