Frosted Banana Bars

Prep Time: 20 Minute

Cook Time: 20 Minute

Ready In: 40 Min
Original Recipe Yield 3 dozen

Ingredients
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs,

one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda

and salt; stir into the batter. Finally, mix in the mashed banana.

Spread evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated

oven, until a toothpick inserted into the center comes out clean. Allow bars to

cool completely before frosting with the cream cheese frosting.

Dilly bars-salitine toffee

 






40 salted saltine crackers or enough to line your pan
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) 3/4 cup chopped pecans

*You can either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.

Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with saltine crackers in a single layer. 
 
In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.

lemon bars

cream:
1 c butter
1/2 c powdered sugar

add and mix well
1/2 t salt
2 c flour

pat into9x13baking dish.
bake at 350 for 15-20 minutes

filling:
mix 4 beaten eggs
2 c sugar
1/2t baking powder
1/4 c flour
1/4 c lemon juice
grated lemon peel

pour over hot crust
bake at 350 for 20-25 minutes.  let cool and sprinkle with powderd sugar.  cut when cool

Chocolate Chip Pie

1 1/2 cup melted butter
3 cups brown sugar
6 eggs
3 teaspoons vanilla
2 teaspoon baking powder
3 cups flour
2 cups chopped walnuts
2 cups mini milk chocolate chips

Combine sugar and melted butter. Then add eggs and vanilla, mix well. Then add flour and baking powder. Once it is all incorporated, add nuts and chocolate chips. Spread onto a greased cookie sheet and bake at 325 for approximately 40 minutes, or until toothpick comes out clean. Serve warm with ice cream and caramel sauce. Enjoy!

Rocky Road Bars

Ingredients:

1/2 cup unsalted butter

1 1/2 cups brown sugar

3 eggs

1 teaspoon vanilla

1 teaspoon salt

2 1/4 teaspoons baking powder

2 1/4 cups flour

1 cup miniature marshmallows

1 cup semi-sweet chocolate chips

1 cup white chocolate chips

1 cup butterscotch chips

18 soft caramels (or 1 cup of the caramel bites)

Mix butter and brown sugar until fluffy. Then add eggs and vanilla. Combine well. Add salt, baking powder and flour until combined. Fold in half of the marshmallows, and half of the chocolate, butterscotch and white chips. Spread batter on a greased 9x13 baking pan. Layer caramels, and the remaining marshmallows and chips. Bake at 350 for 35 minutes. Let cool before slicing. 

Raspberry Almond bars

• 3/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 1-1/2 cups all-purpose flour
• 3/4 cup seedless raspberry jam
• 3 egg whites
• 6 tablespoons sugar
• 1/2 cup flaked coconut
• 1 cup sliced almonds, divided
• Additional confectioners' sugar

Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned.
• Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake at 350° for 18-22 minutes or until golden brown. Yield: 2 dozen

Strawberry Bars

Prep time: 45 minutes
Ingredients:

• 1 c. flour
• 1 c. rolled oats
• ½ c. butter or margarine, softened
• 1/3 c. light brown sugar
• ¼ tsp. baking powder
• 1/8 tsp. salt
• ¾ c. strawberry jam

Directions:

1. Preheat oven to 350° Fahrenheit (180° Celsius).
2. In a large bowl, mix everything together except the strawberry jam.
3. Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
4. Take the 2 cups of the mixture and press it into the bottom of a square (8" X 8") pan coated with shortening or nonstick spray. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
5. Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
6. Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
7. Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
8. Cut the bars into 12 squares to eat and share!

Serves: 12

Oh Henry Bars

2/3 c margarine

4 c oats

3 t vanilla

1 pkg chocolate chips

1 c brown sugar

                                                                      ½ c karo syrup        

Dash of salt

Peanut butter to taste

Cream sugar and margarine.  Add oatmeal, karo, vanilla and salt. Mix bake in 9x13 pan for 12-15 minutes at 375.  spread chocolate chips and peanut butter over the top.

Cookies and Cream Cheesecake bars

CRUST:
1 lb package Oreo cookies
4 Tbs (1/2 stick) unsalted butter, melted
FILLING:
Three 8 ounce packages cream cheese, at room temperature
3/4 cup (5.25 ounces) granulated sugar
3/4 cup sour cream, at room temperature
1 tsp vanilla extract
1/2 tsp salt
3 large eggs, at room temperature

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.
4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight)
5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
Yield: 24 bars

Caramel chocolate surprise

1 yellow cake mix

1/2 c butter melted

1/4 c evaporated milk

1 c chocolate chips

3/4 c chopped nuts

1 jar caramel ice cream topping

preheat oven to 350.  with spoon mix cake, butter, and evaporated milk.  spread 3/4 dough evenly into a greased 9x13 pan.  spread chocolate chips and nuts over bottom layer.  pour caramel topping evenly over top.  break rest of dough into small pieces and drop evenly over top.  bake 20-25 minutes.  cool 30 minutes.  cut into bars.  store in fridge.

caramel cashew bars

bars

1 yellow cake mix

2 eggs

1/3 c vegetable oil or melted butter

1 c chopped cashews

1 c chocolate chips

topping

25 caramels, unwrapped

1/8 c milk

preheat oven to 350.  with spoon mix ingredients for bars.  spread evenly into lightly greased 9x13 pan.  bake 16-20 minutes.

in sauce pan melt caramels and milk together.  pour caramel topping evenly over baked dessert.  cool completely and cut into bars.

Butter Pecan Bars

bars

1 butter pecan or white cake mix

2 eggs

 1/3 c butter melted

1 t vanilla

1/2 c chopped pecans

frosting

2 T butter melted

2 c powdered sugar

1/4 t vanilla

2-3 T milk

24-30 pecan halves

preheat oven to 350.  mix bars.  press evenly into lightly greased 9x13 pan.  bake 14-16 minutes.  cool 15-20 minutes

Mix frosting.  spread over bars.  cut into bars.  place pecan half on each bar if desired

Pineapple Dream Bars

bars

1 white cake mix

1/2 c butter melted

1 egg

filling

8 ounces cream cheese softened

2 T sugar

2 T milk

1 t vanilla

1 egg

1 can crushed pineapple drained

1-1 1/2 c coconut

glaze

3/4 c powdered sugar

1/4 t vanilla

3-4 t milk

preheat oven to 350

mix bars ingredients.  press into lightly greased 9x13 pan. 

beat filling ingredients.  spread evenly over dough.  sprinkle coconut over top.  bake at 25-30 minutes.  cool completely.

Mix glaze.  drizzle over top of bars.  refrigerate at least 2 hours.  cut in to bars.  store in fridge.

Lucsiuos Lemon Bars

bars

1 white cake mix

1/2 c butter melted

1 egg

filling

3 eggs slightly beaten

1 3/4 c sugar

1/4 c flour

1 t baking powder

1/4 c lemon juice

powdered sugar

preheat oven to 350.  mix bars ingredients.  press into greased 9x13 pan.  mix filling.  spread evenly over dough.  bake 30-35 minutes.  cool completely.  sprinkle powdered sugar over top.  store in fridge.

Strawberry pudding bars

bars

1 strawberry cake mix

2 eggs

1/3 c vegetable oil

1 c white chocolate chunks

topping

1 small box vanilla instant pudding

1 1/2 c milk

preheat oven to 350.  mix bars ingredients.  spread into greased 9x13 pan.  bake 14-18 minutes.  immedietly poke holes in dessert at 1 inch intervals with wooden spoon handle

beat pudding and milk for 2 minutes.  pour half over dessert.  let ret of pudding chill and thicken 5-10 minutes.  frost with remaining pudding.  cut into bars and store in fridge.

Oatmeal Caramel apple bars

bars

1 yellow cake mix

2 eggs

 1/2 c butter softened

1 1/2 c rolled oats

2 c chopped apples

1/2 c chopped walnuts

topping

1/2 c flour

1 jar caramel topping

preheat oven to 350.  mix bars ingredients.  press into greased 9x13 pan. sprinkle apples and nuts evenly over dough.  bake 25-30 minutes

in saucepan mix flour and caramel.  stir constantly and bring to a boil.  continue to stir until thickens about 3-5 minutes.  remove from heat and drizzle over dessert.  cool completely.  refrigerate for an hour and cut into bars.  store in airtight container in fridge.

Easy layer Bars

bottom

1 yellow cake mix

1/2 c butter melted

1 egg

top

1 can sweetened condensed milk

1 c coconut

1 c chocolate chips

1 c butterscotch chips

3/4 c chopped nuts

preheat oven to 350.  mix bottom layer ingredients.  press dough into lightly greased 9x13 pan.  pour milk over dough.  sprinkle coconut, chocolate chips, butterscotch chips and nuts evenly over top.  bake 20-25 minutes.  cool and cut into bars

Mint Chip Bars

1 white cake mix

2 eggs

 1/3 c vegetable oil

1 c mint chips

preheat oven to 350.  mix ingredients.  spread evenly into a lightly greased 9x13 pan.  bake 14-16 minutes.  cool. then cut into bars.

for cookies-drop dough onto lightly greased cookie sheet.  bake 8-10 minutes.  remove and let cool.

Peanut Butter M&M bars

1 white cake mix

2 eggs

1/3 c vegetable oil

1/2 c chunky peanut butter

1-1/2 c m&m's

preheat oven to 350.  with spoon mix all ingredients.  press into lightly greased 9x13 pan.  bake 14-18 minutes.  cool 15-20 minutes.  cut into bars.

Peanut Butter Chocolate Delights

bars

1 yellow cake mix

1/2 c butter melted

1 egg

1 1/2 c coconut

1 can 14-oz sweetened condensed milk

topping

1 1/2 c chocolate chips

1/3 c creamy peanut butter

preheat oven to 350.  with spoon mix bars ingredients.  spread evenly in bottom of 9x13 pan.  press in firmly.  sprinkle with coconut.  pour milk over coconut.  bake 20-25 minutes. 

melt chocolate chips and peanut butter.  spread over hot coconut layer.  cool 30 minutes.  chill at least 2 hours.  cut into bars.  store in fridge.