Bar Cookie and Cookie Recipes from the Front Porch

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I checked the trusty Top Secret Recipes message archives and found the following

Famous Cookies Inspired by Wally Amos' Cookies - shared by Kath/UT:from the Idea Exchange
Ingredients:	Directions:
1 18 oz white or butterpecan cake mix 2, 3 oz boxes instant butterscotch pudding 1 C Bisquick 1 2/3 C Real Mayonnaise 1 C Chopped Pecans 12 oz semi-sweet morsels	Combine cake mix, pudding mix and Bisquick with an electric mixer (low speed) Work in mayonnaise until dough is smooth and moist Mix in pecans and morsels Making grape-sized dough pieces, place 2 inches apart on a lightly greased cookie sheet. Bake at 350 degrees F for 15 minutes or until golden brown Cool 5 minutes on cookie sheet. Makes 100 bite-sized cookies

Lemon Kiss Cookies -Andi: A Front Porch Chef

Ingredients:

Directions:

3/4 c. sugar
1 1/2 c. butter or oleo, softened
1 T. lemon extract
2 3/4 c. all purpose flour
1 1/2 c. finely chopped almonds
1 ( 13 oz) pkg. milk chocolate candy kisses,unwrapped
powdered sugar
1/2 c. semi-sweet chocolate chips
1 T. shortening

In a large bowl, combine sugar, oleo/butter, and lemon extract; beat until light and fluffy.
Add flour and almonds;beat at low speed until well blended.
Cover with plastic wrap; refrigerate at least an hour for easier handling.
Heat oven to 375 degrees.
Shape scant tablespoon of dough around each candy kiss, covering completely.
Roll in hands to form ball.
Place on ungreased cookie sheets.
Bake at 375 degrees for 8-12 minutes or until cookies are set, and bottom edges are light golden brown.
Cool 1 minute; remove from cookie sheets.
Cool at least 5 minutes or wait until completely cooled and lightly sprinkle cooled cookies with powdered sugar.
In small saucepan, combine chocolate chips and shortening; cook and stir over low heat until melted and smooth.
Drizzle over cooled cookies.
Let stand until set.
Store in tightly covered container.
Makes 6 dozen cookies.

These treats are common throughout Canada, where they are called "Nanaimo bars" (presumably after Nanaimo, British Columbia). In some parts of the country, you will find these in every bakery. Typical recipes have less chocolate, and a thicker middle layer (thereby decreasing the total % chocolate)..........but, you can't beat this recipe!!

*You can substitute 2 T Instant Vanilla Pudding or some vanilla flavoring ...as the Custard Powder/Pudding, basically adds flavoring to this layer of the recipe.

Nanaimo Bars -Marg/BC: A Front Porch Chef

Ingredients:

Directions:

1st Layer:
1/2 Cup Butter
1/4 Cup Brown Sugar
3 Tbsps. Cocoa
1 Beaten Egg
2 Cups Graham Wafer Crumbs
1 Cup coconut
1/2 Cup Chopped Walnuts
2nd Layer:
2 Cups Icing Sugar
1/4 Cup Butter
1/4 Cup Cream or Milk
2 Tbsps. Custard Powder*
3rd Layer:
3 Chocolate Squares (sweet or semi-sweet)
1/4 Cup Butter

Layer 1
Combine above ingredients in a double boiler on low heat
Stir and cook until it reaches a custard-like consistency.
Put in a 9inch square pan and chill for approx. 20 min.
Layer 2
Combine all ingredients, beating until smooth and fluffy.
Spread carefully on top of first layer.
Layer 3
Melt and stir chocolate and butter together
Spread over second layer and chill.
Tip: Before the top layer of chocolate completely hardens, I score it... this helps to prevent the chocolate from cracking...and makes for easier cutting when it is completely set.

PB Bars- Trish:from the Idea Exchange
Ingredients:	Directions:
1 c. sugar 1 c. light corn syrup 1 c. peanut butter 1 stick or 8 T margarine 4 c. rice krispies 2 c. cornflakes	Heat sugar and syrup in pan until sugar is melted - do not overcook. Add peanut butter and margarine (the margarine can be cut down). Stir until melted. Pour over rice krispies & cornflakes that have been mixed. Mix until cereal is coated and put into 13 x 9" buttered pan, until set.

Here is the recipe my family likes...