CANDIES & TREATS
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REESE'S PEANUT BUTTER CUP BARS
Mix: 1 ½ cup crushed graham crackers
2 cups powdered sugar
1 ½ cups peanut butter melted w/
1 ¼ stick margarine
Mix well, press in 9x13 pan.
Melt: ½ stick margarine w/6 oz chocolate chips.
Spread over top of bars. (Almost like the real thing!)
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HOT FUDGE SAUCE
1 cup sugar
½ stick margarine
¼ cup milk
1 sq Baker's chocolate(bitter)
(I use 2 TBSP cocoa powder & 1 TBSP Crisco)
1 tsp vanilla
Melt sugar margarine, milk & chocolate in heavy saucepan. Let boil just one minute (60 seconds).
Add vanilla. Let stand a few minutes and then pour over ice cream.
Store in refrigerator.
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ALMOND BARK SCRAMBLE
2 lbs almond bark chips
2 cups Rice Krispies
2 cups Captain Crunch
2 cups miniature marshmallows
1 cup salted peanuts
pretzels
Melt almond bark. Add rest of ingredients. Add marshmallows last.
Drop onto waxed paper with a teaspoon.
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BUTTER PECAN SAUCE
½ cup butter
1 cup pecan pieces
1 cup brown sugar, packed
1/3 cup heavy cream or 1 can (5 3/8 oz) evaporated milk
¼ cup corn syrup
In heavy saucepan, melt butter, add pecans. Heat until pecans are lightly toasted & butter is lightly browned. Stir in brown sugar, cream and corn syrup. Cook gently until sugar is completely dissolved. Do not overcook.
Serve warm or cold on ice cream or cake. Makes 2 cups sauce.
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PRALINES
½ cup white sugar
2 sticks butter
Boil 2 minutes.
Line jelly roll pan with whole graham crackers(Keeblers). Pour syrup over. Sprinkle with nuts and sesame seeds. Bake 350 for 10 minutes. Immediately take out and place on wax paper.
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STICKY GOOEY POPCORN
2 Large bowls popped popcorn
1 cup butter (2 quarters)
2 cups brown sugar
3/4 to 1 cup Karo white syrup
Boil one (1) minute. Pour over popcorn. Mix well. May add nuts if desired.
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BAKED CARAMEL CORN
1 cup margarine
2 cups brown sugar
½ cup light corn syrup
1 tsp salt
½ tsp soda
1 tsp vanilla
6-8 quarts popped popcorn
Put popcorn in large roaster. Place in 250 oven. Keep popcorn warm.
In a large heavy pan, melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Boil 5 minutes without stirring. Remove from heat. Add 1/2 tsp soda and 1 tsp vanilla. Stir in. It will become foamy.
Pour over popped corn, mixing well. Bake in 250 oven for 1 hour, stirring every 15 minutes. Remove from oven and stir and break up. Cool. Put in tightly covered container. (Really Yummy!!!)
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HOMEMADE CARAMELS
1 lb butter
2 cans sweetened condensed milk
2 lbs brown sugar
2 cups light corn syrup
1 tsp vanilla
Melt butter, add brown sugar and bring to a boil. Add syrup and bring to boil. Stir in milk and bring to 240 degrees, stirring constantly. Remove from heat and add vanilla. Pour into buttered 10x15 pan. (To make for caramel over apples I boil to 238 degrees.)
This caramel is excellent for making turtle candies.
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CHRISTMAS FUDGE
4 cups sugar
1 large can evaporated milk
½ cup butter
Bring to boil and boil 9 minutes.
Add: 1 pint jar marshmallow cream
1 large package chocolate chips (2 cups)
1 large (1/2 lb) Hershey Almond Chocolate Bar
Beat together until dissolved. Add 1 tsp vanilla and 1 cup chopped nuts (optional). Pour into buttered jelly roll pan and cool. May be cut into squares or kneaded and rolled into 5 12' long rolls. Makes about 5 lbs of fudge.
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ROCKY ROAD CANDY
1 cup chocolate chips
1 cup butterscotch or peanut butter chips
½ cup peanut butter
Melt together.
Then add: 1 cup peanuts
3 cups mini colored marshmallows
Put in 8 inch square pan lined with foil.
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PUPPY CHOW
6 cups Rice Chex
½ c butter
½ cup peanut butter
1 cup chocolate chips
1 cup powdered sugar
Melt butter, peanut butter and chips. Stir in Rice Chex. Place powdered sugar in plastic or brown paper bag and add mixture. Shake until well coated.
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POPCORN CAKE
8 qts popped popcorn
1/2 cup margarine
1 bag large marshmallows
1 pkg peanut M & M
1 pkg gumdrops
Pop popcorn according to directions, dissolve the marshmallows in melted butter. Combine popcorn, gumdrops and M & M. Add marshmallow mixture. Mix well and press into a buttered pan. An angel food cake pan works great. When set take out of pan.
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FRUIT DIP
1 8 oz Cream Cheese, softened
1 Jar marshmallow creme
Stir together and serve with fruit. Yummy with strawberries especially but good with any fruit.
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GORP
1 cup raisins
1 cup peanuts
1 cup carob chips or M & M's or chocolate chips
3 cups Cheerios
and any other thing you want to add to make a great trail mix.
Mix and store in covered container. Great to take camping for kids to munch on.
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HOT AIR CANDY
1 1/2 cup
sugar
¼ c water
1/4 teas instant coffee or molasses
1 tsp baking soda
1/4 cup light corn syrup
Put sugar, instant coffee or molasses, syrup and water in a large saucepan. Stir well and bring to a boil over high heat until it reaches the hard crack stage (290 degrees on a candy thermometer). Remove from heat and stir in the baking soda. Pour into 9 inch square pan. Let cool and break into pieces.
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ALMOND BARK CANDY
2 lbs Almond Bark (white chocolate)
1 cup creamy peanut butter
Melt Almond Bark in micro safe bowl, and then add Peanut butter
Add to this mixture:
2 cups Roasted peanuts
2 cups mini marshmallows
3 cups rice krispies
Drop by Tablespoons onto waxed paper. Let harden
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Caramel Popcorn
pop 1 batch plain popcorn.
Melt and stir until smooth:
½ cup margarine (1 stick)
½ cup dark brown sugar
12 - 20 marshmallows
Mix all ingredients well in large bowl. Put on ungreased cookie sheets. Bake at 200º for 25 minutes.
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Party Mints
½ tsp peppermint flavoring
1 T butter
1 - 2 T water
2 cups powdered sugar
Mix all ingredients. Add on or two drops of desired coloring. Roll into small balls. Press with fork or fingertip. Or roll into long thin “snakes” and cut into ½ “ pieces with scissors. Allow them to dry for 12 - 15 hours.
Molasses Candy
Made this at Girl’s camp for the Pioneer Hike)
Combine:
1 ½ cup molasses
¾ cup sugar
1 T vinegar
Cook to hard ball stage.
Then add:
1 T butter
1/8 tsp soda
1/8 tsp salt
Pour into greased sheet. When cool, pull between fingers until stiff.
DESSERTS
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BUSTER BARS from Mike Foote's Mom
Crush 1 pkg Oreo Cookies and mix with 1 1/2 cup margarine. Press in bottom of 9x13 pan. Put 1/2 gallon ice cream on top of this. Put 1 1/2 cup salted peanuts on top, then pour sauce on top.
SAUCE: 6 oz pkg chocolate chips
1/2 cup margarine
1 cup evaporated milk
1 cups powdered sugar
Boil 8 minutes and add: 1 tsp vanilla.. Cool, pour over peanuts and freeze.
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ALMOND PUFF from Gidget Brooks
1/2 cup softened margarine
1 cup flour
2 TBSP water
Cut margarine into flour and sprinkle with water. Mix with fork. Divide into 2 strips and spread on cookie sheet. About 12"x3".
In sauce pan on stove heat 1/2 cup margarine and 1 cup water to a full rolling boil. Remove from heat and stir in 1 cup flour and 1 tsp almond flavoring. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add 3 eggs and beat all at once, beat until smooth. Divide in half, spread each half evenly on strips. Bake at 350 for 60 minutes.
Cool and frost with 1 1/2 cup powdered sugar and 1-2 tsp water. Sprinkle with nuts if you want. REALLY YUMMY!!!!
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RASPBERRY ICE CREAM TREAT from Irene Lawler
1 Angel food cake, broken into pieces and put in bottom of a 9x13 cake pan.
1 can deluxe salted mixed nuts, (Best with no peanuts)
1- half gallon of vanilla ice cream, softened slightly
1 quart of raspberry sherbet, slightly softened.
Dot ice cream and sherbet over cake and nuts and then spread over them till well covered. Put in freezer to set up. Serve.
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LEMON BARS
2 cups flour
1/2 cup powdered sugar
1 cup shortening, part margarine
Mix and press into 9x15 pan. Bake 350 for 15 minutes.
4 eggs slightly beaten
6 TBSP real lemon juice
2 cups sugar
4 TBSP flour
1/2 tsp baking powder
Mix together and pour over the above mixture. Bake at 325 for 25 minutes
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PEANUT BUTTER BARS from Debbie Hancock
2 cups graham cracker crumbs Mix and pat in a 9x13 pan. Melt 1 cup
1 cup melted margarine or butter chocolate chips and 1 TBSN peanut butter.
1 cup peanut butter Spread on bars and refrigerate.
1 1/2 cup powdered sugar
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FRUIT PUNCH BARS
2 eggs
1 1/2 cup sugar
1 (1 lb 1 oz) can fruit cocktail
2 1/4 cups flour
1 1/2 tsp soda
1/2 tsp salt
1 tsp vanilla
1 1/3 cup flaked coconut
1/2 cup chopped nuts
Beat eggs and sugar until light and fluffy. Add remaining ingredients(except coconut and nuts). Beat well. Spread in greased and floured pan. Sprinkle with coconut and nuts. Bake at 350 for 25 to 30 minutes in a 10x15 cookie pan. (Or may be baked in a 9x13 pan for 10 to 15 minutes longer.
While hot drizzle with glaze, cool and cut into bars.
GLAZE: 3/4 cup sugar, 1/2 cup margarine, 1/4 cup evap. milk, 1/2 tsp vanilla. Bring to boil for 2 minutes stirring constantly. Add 1/2 cup chopped nuts and pour over cake.
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MARSHMALLOW BARS from Grandma Vera Klous
1/2 cup butter
1 cup peanut butter
1 pkg chocolate chips and 1 pkg butterscotch chips
Melt above ingredients and pour over pkg of colored mini marshmallows.
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OH HENRY BARS from Betty Maxey
2/3 cup margarine Topping
4 cups oatmeal 1 cup chocolate chips
1 cup brown sugar 2/3 cup peanut butter
2 tsp vanilla
1/2 cup corn syrup
Melt margarine. Add rest of ingredients.
Bake at 350 for 12 minutes in a 9x13 pan. After baking mixture will be bubbly when removed from oven. Melt topping. Spread over top. Refrigerate to set.
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PEANUT BUTTER BARS from Grandma Vera Klous
Cream well: 3 cups powdered sugar
1 1/2 cup peanut butter
1/2 cup margarine
Pour into 9x13 pan, firm, then melt: 6 oz chocolate chips and 1/4 cup margarine. Spread over mixture. Chill till set.
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FROZEN BANANA SPLIT
Graham Crackers
2 or 3 bananas
1/2 gal. ice cream
=================== Add vanilla after cooked till thick.
1 cup chocolate chips Cool then pour over ice cream. Freeze.
1/2 cup butter Top with cool whip; chocolate sauce;
Melt, then add: 2 cup powdered sugar nuts; graham cracker topping.
1 1/2 cup evaporated milk
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LEMON CRUNCH from Carol Hawkins
1 cup sugar 5 TBSP cornstarch
1/2 tsp salt 2 2/3 cup milk
2 beaten eggs 1/2 cup lemon juice
1 tsp grated lemon 2 TBSP butter
vanilla
Combine sugar, cornstarch and salt. Stir in milk. Cook until thick, stirring constantly. Mix eggs and lemon juice. Stir in a little of hot mixture, return to pan. Cook and stir over low heat 2 minutes. Add lemon peel, butter and vanilla. Pour over coconut crust.
Bake at 400 about 15 to 25 minutes until golden brown.
COCONUT CRUST
Mix: 2 1/2 cup coconut 1 1/2 cup soda cracker crumbs
1 cup sugar 1 cup butter
1 cup flour
Place 1/2 in 9x13 pan. Pour filling. Top with remaining crumbs. Bake, chill and cut.
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MAGIC COOKIE BARS
1/2 cup butter or margarine
1 1/2 cup graham cracker crumbs
1 14 oz can Eagle Brand Sweetened Cond. Milk
1 6 oz pkg chocolate chips (1 cup)
1 3 1/2 oz can flaked coconut
1 cup chopped nuts
Melt butter in 9 x 13 pan. Sprinkle crumbs over butter. Pour milk evenly over crumbs. Top evenly with remaining stuff. Press down gently. Bake 25-30 minutes. Cool thoroughly before cutting. Store loosely covered at room temp.
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FROZEN DESSERT from Harriet Mattson
24 graham crackers
1/4 cup melted butter
1/4 cup sugar
Pat firm in a 9 x9 pan, keep 1 cup crackers and sugar out for top.
Cook in double boiler and cool: 40 marshmallows and 1 cup milk
Then whip 1 cup Whipping Cream and combine with cooled mixture.
Put 1 can prepared cherry or blueberry pie filling on top of cracker crust. Then spread cream mixture and rest of cracker crumbs and sugar. Cool in refrigerator for 2 or 3 hours before serving.
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LEMON BARS Really Yummy!!!
1/2 cup margarine
2 TBSP sugar
1 cup flour
1/2 cup chopped nuts
Mix together and pat into 9 x 13 pan. Bake at 375 for 10 minutes.
Beat together: 8 oz pkg cream cheese
1 cup powdered sugar
Then Add 1 cup Cool Whip. Blend and put on cooled crust
Mix: 2 pkg Instant Lemon Pudding mix
2 cups milk
Put on top of cream cheese mixture. Frost with the rest of a 12 oz or 16 oz container of Cool Whip.
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BANANA SPLIT DESSERT from Debbie Hancock
2 cups graham cracker crumbs
2 TBSP sugar
1/2 cup melted margarine
Mix and pat into 9 x 13 pan. Bake at 375 for 7-10 minutes. Cool.
Beat for 10 minutes: 2 eggs
1 stick margarine
2 cups powdered sugar
Spread over crust. Cut enough bananas lengthwise to cover in pan, about 5-7.
Spread 1 #2 can crushed pineapple (well drained)
then 8 oz Cool Whip. Sprinkle with chopped nuts and halved marchino cherries. Just before serving, drizzle with chocolate sauce.
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RICE KRISPIES BARS
1/4 cup margarine 1-10 oz pkg marshmallows
5 cups Rice Krispies
Melt margarine in large saucepan over low heat. Add marshmallows and melt, stirring constantly. Remove from heat and add Rice Krispies, stir till well coated. Press into greased 9x13 pan.
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HERSHEY'S CHOCOLATE SYRUP BROWNIES
Cream till fluffy: 1/2 cup butter
1 cup sugar
Add: 2 eggs, one at a time; beat well.
Sift: 1 cup flour
1/4 tsp baking soda
Add flour mixture alternately with 3/4 cup Hershey's Chocolate Syrup to creamed mixture.
Blend in 1 tsp vanilla and 3/4 cup chopped nuts.
Bake at 350 for 40-45 minutes in a 9x9 pan.
(I usually double this recipe and bake in a jelly roll pan.)
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CARAMEL RICE KRISPIES BARS from Mike Foote's Mom
7 cups Rice Krispies
1 pkg caramels
2 pkg mini marshmallows
Melt Caramels with 1/4 cup butter and 1 cam sweetened cond milk in a non stick pan.
Melt 1 1/2 pkg marshmallows and 1/2 cup butter.
Pour over Rice Krispies. Put 1/2 into 11x13 buttered pan. Sprinkle remaining marshmallows on top, pour caramel mixture over this and cover with remaining Rice Krispies mix.
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PEANUT BUTTER FINGERS from Carol Hawkins
Cream: 1/2 cup butter 1/2 cup sugar 1/2 brown sugar
Blend in: 1 egg 1/2 tsp soda
Add: 1/2 tsp vanilla 1/3 cup peanut butter
1 cup flour 1/2 tsp salt 1 cup oatmeal
Spread in greased 9x13 pan and bake at 350 for 20-25 minutes.
Then sprinkle with 1 cup chocolate chips and let stand for 5 minutes.
Combine 1/2 cup powdered sugar, 1/4 cup peanut butter and enough milk so frosting will drizzle.
Spread the chocolate over the bars and drizzle frosting over the top of the bars.
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BROWNIES from Susan Hancock
Double the recipe for jelly roll pan.
2 eggs, slightly beaten
1 cup sugar
1/2 tsp vanilla
2 squares chocolate melted with 1/2 cup margarine
1 cup flour
1/2 nuts (optional)
Mix just to moisten, then bake at 350 for 30 minutes, maybe less.
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APPLE CRISP from Marion Klous
3/4 cup brown sugar
3/4 cup oatmeal
1/2 cup flour
pinch salt
1/2 cup butter
Make this into a crumbly mixture for topping.
Sliced apples to cover bottom of 9x13 pan. 1/2 cup sugar tract Flavoring
Mix all together for 5 minutes with electric mixer.
Spread filling on one of the cakes. Then put other cake on top of the frosted one, making a sandwich with the cakes.
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DATE BARS from Judy Niemi
1 cup brown sugar DATE MIXTURE
3/4 cup Crisco Put in pan and heat till softened
1 1/2 cup quick oatmeal 1 cup dates
1 1/2 cup flour 1/2 cup water
1 tsp vanilla 1/2 cup sugar
1 tsp soda
1 tsp salt
Mix all ingredients except date mixture with pastry blender. Pour crumbs on greased 9x13 pan (reserve about 1 cup) and pat down. Spread date mixture over crumbs evenly. Sprinkle remaining crumbs on top of dates. Bake at 350 for 20-30 minutes. Then sprinkle with nuts and powdered sugar.
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REBEL BARS from Irene Lawler
1 cup margarine 1 tsp soda
2 cups brown sugar 3 cups oatmeal
2 eggs 2 1/2 cups flour
2 tsp vanilla 1 tsp salt
Cream margarine, add sugar, eggs, vanilla. Add oatmeal before
flour, then add soda and salt. Put 2/3 mixture in jelly roll pan.
Then make Fudge Filling: 12 oz pkg Milk Chocolate chips
15 oz can Sweetened condense milk
2 TBSP butter
1/2 tsp salt, 2 tsp vanilla, 1 cup nuts(opt)
Melt over double boiler; add vanilla. Spread over bottom layer. Daub left over mixture over top of filling. Bake at 350 for 20 minutes or until golden brown. Very Good!!!
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CUSTARD RHUBARB from Grandma Vera Klous
3 cups Rhubarb, cut up fine and put in 9x13 pan TOPPING
Mix: 2 eggs 1 c flour
1 1/2 cup sugar ½ c brown sugar
2 TBSP flour 1 tsp soda
Pour over rhubarb. 5 TBSP butter
Bake at 350 for 45 minutes.
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BUSY DAY COBBLER from Vicki Klous Andersen
4-6 cups fruit--apples, apricots, blueberries, cherries, peaches or blackberries
1/2 cup sugar
1 cup water
1 egg, beaten 1 cup sugar
1/2 tsp salt 1 cup flour
1 tsp baking powder 1/2 cup melted butter
Place fruit in a 9x13 pan. Combine 1/2 cup sugar and water and pour over fruit.
Mix egg, salt, baking powder, sugar and flour together.
Spread over fruit. Pour butter over top. Bake at 400 for 30 minutes or until golden brown.
Serves 6-8. Serve hot or cold with ice cream.
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MOUND BARS
1st Layer
2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup sugar
2nd Layer
1 pkg (7 oz) angel flake coconut
1 can sweetened condensed milk
Mix the ingredients for the first layer until crumbly. Pat into the bottom of a 9x13 pan and bake 10 minutes in a 350 oven. Mix the coconut and milk together and pour over the baked crust. Return to the oven and bake 15 minutes longer at 350. Frost with 2 cups of chocolate chips and 1 TBSP peanut butter which have been melted and mixed together. You may use 6 Hershey bars on top.
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RHUBARB TORTE from Grandma Vera Klous
Mix like pie crust and bake at 350 for 15 minutes. 9 x 13 pan.
1/2 cup butter
2 cup flour
2 TBSP sugar
FILLING MERINGUE
Combine: 6 egg yolks with 1 cup cream 6 egg whites, beaten stiff
Add gradually: 2 cups sugar 1 cup sugar
4 TBSP flour 1 tsp vanilla
1/2 tsp salt ½ tsp salt
Fold in: 5 cups rhubarb, finely cut Beat till peaks form, then spread over baked
Pour over baked crust and bake 35 minutes. filling and bake for another 10 minutes or
until the meringue starts to brown.
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APPLE PIE DESSERT from Judy Niemi
(use a jelly roll pan)
Crust: 2 1/2 cups flour Mix with 1 egg yolk
1 cup lard and 2/3 cup milk
1 tsp salt
Mix like pie crust. Split in half and roll out half to put in bottom of jelly roll pan.
Then sprinkle bottom of pan with Rice Krispies or Corn Flakes.
Pare and slice about 8 apples.
Put over cereal and sprinkle with sugar and cinnamon.
Roll out rest of crust and put on top of Apples.
Brush with egg whites and sprinkle with sugar.
Bake at 375 for about 30 minutes or till golden brown.
You may drizzle with a powdered sugar frosting if you like.
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SWEDISH TOAST from Judy Niemi
1/2 cup margarine
1 1/2 cup sugar
2 eggs
3 3/4 cup flour
1 tsp soda
1 cup sour milk or buttermilk
1 1/2 tsp cardamon seed (or more)
Mix in order given--will be a thick dough. Spread in greased jelly roll pan evenly. Bake at 350 for 30 minutes. When comes out of oven flip out, cut into fourths. Slice fourths into slices, put down flat on pan again and toast for 10 minutes each side.
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TURTLE BARS from Bonnie Mellak
German Swiss Chocolate Cake mix
3/4 stick soft margarine
2/3 cup Canned milk
Mix as for pie crust.
Put half into a greased and floured 9x13 pan and bake 350 for 10 minutes.
1 Bag Kraft Caramels and 1/3 cup canned milk. Melt and pour over crust. Chop 1 cup pecans and 1 cup chocolate chips. Add rest of cake mix and bake 25 minutes more. Shut oven off and let rest 6-8 minutes more. At this time put extra chocolate chips on top and let melt, then spread for frosting.
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WESTHAVEN BARS from Judy Niemi
Bring to boil: 1 cup chopped dates
1 cup water
Add: 1 tsp soda
Cool
Cream together: 1/2 cup margarine 1 cup sugar
Add: 2 eggs 2 heaping tsp cocoa
1 1/2 cup flour 1/2 tsp vanilla
1/2 tsp salt
Cream margarine and sugar, add eggs and rest of dry ingredients, alternately with moist date mixture. Mix batter till well blended. Pour into greased 9x13 pan. Sprinkle on top (before baking) Chocolate chips and nuts.
Bake 350 for 30 minutes. Very Good and Moist!!!
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LEMON BARS from Irene Lawler
1 pkg Lemon or yellow cake mix
2 eggs
1 can lemon pie filling (Wilderness)
Mix thoroughly. Put in a greased and floured jelly roll pan.
Bake at 350 for 20-25 minutes. Cool.
FROSTING
2 3/4 cup powdered sugar
1/2 tsp salt
1 egg
1 TBSP lt corn syrup
2 TBSP Lemon Juice
1 TBSP lemon rind
1/2 cup shortening
1 tsp vanilla
Mix till creamy . Spread on cooled cake. Sprinkle with coconut or nuts. Keep cool when stored.
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DATE CUP CAKES from Judy Niemi
Bring to boil and cool: 1 cup chopped dates
1 cup water
1 tsp soda
Cream together: 1 cup sugar
1/2 cup Crisco
Add: 1 tsp cocoa
1 egg
1 tsp vanilla
1 tsp salt
2 cups flour
1/2 cup nuts
Cream and add rest of ingredients to make a smooth batter. Fill paper cup cake liners 1/2 full and add 1 piece of chocolate kiss into center and add a little more batter. Bake 375 for 10-15 minutes.
Frost with powdered sugar frosting to which Peanut butter has been added.
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SNICKER BARS from Duluth News Tribune
Bottom Layer: 1 cup milk chocolate chips 1/4 cup peanut butter
1/4 cup butterscotch chips
Melt and spread in greased 9x13 inch pan. Cool.
Second Layer: 1 cup sugar 1/4 cup peanut butter
1/4 cup milk 1 1/2 cup marshmallow creme
1/4 cup margarine 1 tsp vanilla
2 cups dry roasted peanuts
Combine sugar, milk and margarine; boil 5 minutes. Add peanut butter, marshmallow creme and vanilla. Pour over bottom layer. Sprinkle with dry roasted peanuts.
Third Layer: 1 pound caramels 2 TBSP hot water
Melt and drizzle over peanuts.
Fourth Layer: 1 cup milk chocolate chips 1/4 cup peanut butter
1/4 cup butterscotch chips
Melt and spread over caramel. Cool. Keep in refrigerator.
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PUMPKIN BARS
4 eggs 2 cups sugar FROSTING
1 cup oil 1-15 oz can pumpkin 1 6 oz pkg cream cheese
Mix above ingredients in large bowl. ¾ stick butter
Add: 2 cups flour 1/2 tsp salt 1 TBSP cream or milk
2 tsp baking powder 1/2 tsp ginger 1 tsp vanilla
1 tsp soda 1/2 tsp cloves 4 c powdered sugar
2 tsp cinnamon 1/2 tsp nutmeg Mix and spread on cooled bars.
Mix well, pour into greased and floured jelly roll pan.
Bake at 350 for 25-30 minutes. These bars freeze really well.
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CARAMEL APPLE BARS Duluth News Trib
Crust and topping: Filling:
3/4 cup butter flavored shortening 3 to 4 Granny Smith or
1 cup firmly packed lt brown sugar Golden Delicious apples,
1 egg cut into 1/2 inch dice.
1 1/2 cups flour (abt 4 cups)
1/2 tsp salt 2 Tbsp flour
1/2 tsp baking soda 1 tsp lemon juice
1 3/4 cups quick oats, uncooked 1 bag (14 oz) caramel
candy, unwrapped
Heat oven to 350. Grease 9 x 13 pan with shortening.
For crust, combine shortening and br. sugar in large bowl. Beat with mixer. Add egg to creamed mixture. Beat until well blended. Combine 1 1/2 cup flour, salt and baking soda. Add to cr. mixture gradually. Add oatmeal. Blend. Reserve 1 1/4 cup for topping. Press remaining mixture into pan. Bake for 10 minutes.
For filling, toss apples with flour and lemon juice. Distribute apple mixture evenly over partially baked crust. Press in lightly. Place caramels in microwave at high for 1 minute. Stir. Repeat until caramels are melted. Drizzle melted caramel evenly over apples. Crumble reserved topping evenly over caramel. Bake for 30-40 minutes until apples are tender and top is golden brown. Loosen caramel from sides of pan with knife. Cool completely. Do not overbake. Cut into bars. Cover tightly with plastic wrap to store.
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CRANBERRY CHEESE BARS Duluth News Trib Rec Exc.
2 cups flour
1 1/2 cup oats
3/4 cup plus 1 T packed brown sugar
1 cup margarine or butter, softened
1 14-oz can sweetened condensed milk
1/4 cup lemon juice
2 T cornstarch
1 16 oz can whole cranberry sauce
Combine flour, oats, margarine and 3/4 cup sugar; mix until crumbly. Reserve 1 1/2 cup crumb mixture, press rest into 9x13 pan. Bake 15 minutes at 350 degrees. Meanwhile, beat cheese until fluffy. Gradually beat in sw condensed milk until smooth; stir in lemon juice. Spread evenly over prepared crust. Then combine remaining 1 T sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 minutes until golden.
Cool. Chill and store covered in the refrigerator.
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CHOCOLATE CARAMEL CANDY BARS Tracey Scalback(Fingerhut)
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup peanut butter
Melt until smooth and spread in 9” x 13” pan lightly greased, refrigerate.
Filling
¼ cup margarine
1 cup sugar
¼ cup evaporated milk
Boil for 5 minutes stirring constantly.
Then add:
1 ½ cup marshmallow creme (7 oz jar)
¼ cup peanut butter
1 tsp vanilla
1 ½ cup chopped salted peanuts
Spread over first layer and refrigerate.
Then heat over low heat:
1 14 oz pkg caramels
¼ cup whipping cream
Stir until caramels are melted. Spread over filling. Refrigerate.
Topping:
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup peanut butter.
Melt and pour over caramels and let set.
Store in refrigerator.
