25 Brownie & Bar Recipes (3 page)

1-1/2 c. sugar, divided

3 c. all-purpose flour

1 t. baking powder

1/4 t. salt

1/8 t. cinnamon

1 c. shortening

1 egg, beaten

1 T. cornstarch

4 c. blueberries

Stir together one cup sugar, flour, baking powder, salt and cinnamon. Use a pastry cutter or fork to cut in shortening and egg; dough will be crumbly. Pat half of dough into a greased 13"x9" baking pan; set aside. In a separate bowl, stir together cornstarch and remaining sugar; gently fold in berries. Sprinkle blueberry mixture evenly over dough in pan. Crumble remaining dough over top. Bake at 375 degrees for 45 minutes, or until top is lightly golden. Cool completely before cutting into squares. Makes one dozen.

1/2 c. butter, melted

1/2 t. baking powder

1-1/2 c. brown sugar, packed

1/2 t. salt

2 eggs, beaten

1/2 c. chopped nuts

1-1/2 c. all-purpose flour

1 c. gumdrops, chopped

1 t. vanilla extract

Garnish: powdered sugar

In a large bowl, mix together all ingredients except powdered sugar. Spread dough in a greased and floured 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until golden. Sprinkle with powdered sugar. Cool; cut into bars. Makes 2 dozen.

18-1/2 oz. pkg. yellow cake mix

3/4 c. butter, melted and divided

1 egg, beaten

3 c. mini marshmallows

10-oz. pkg. peanut butter chips

1/2 c. light corn syrup

1 t. vanilla extract

2 c. salted peanuts

2 c. crispy rice cereal

In a bowl, mix together dry cake mix, 1/4 cup butter and egg; press dough into a greased 13"x9" baking pan. Bake at 350 degrees for 10 to 12 minutes. Sprinkle marshmallows over baked crust; return to oven and bake for 3 additional minutes, or until marshmallows are melted. In a saucepan over medium heat, melt peanut butter chips, corn syrup, remaining butter and vanilla. Stir in nuts and cereal. Spread peanut butter mixture over marshmallow layer. Chill until firm; cut into squares. Makes 2-1/2 dozen.

3 21-oz. cans cherry pie filling, divided

18-1/2 oz. pkg. chocolate cake mix

1/4 c. oil

3 eggs, beaten

1/4 c. cherry-flavored brandy or cherry juice

6-oz. pkg. semi-sweet chocolate chips

Optional: whipped topping

Refrigerate 2 cans of pie filling until chilled. Using an electric mixer on low speed, beat together remaining can of pie filling, dry cake mix, oil, eggs and brandy or cherry juice until well mixed. Stir in chocolate chips. Pour batter into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick tests clean; chill. Before serving, spread chilled pie filling evenly over top. Cut into bars and serve with whipped topping, if desired. Serves 10 to 12.

3-oz. pkg. microwave popcorn, popped

3/4 c. white chocolate chips

3/4 c. sweetened dried cranberries

1/2 c. sweetened flaked coconut

1/2 c. slivered almonds, coarsely chopped

10-oz. pkg. marshmallows

3 T. butter

Line a 13"x9" baking pan with aluminum foil; spray with non-stick vegetable spray and set aside. In a large bowl, toss together popcorn, chocolate chips, cranberries, coconut and almonds; set aside. In a saucepan over medium heat, stir marshmallows and butter until melted and smooth. Pour over popcorn mixture and toss to coat completely; quickly transfer to prepared pan. Lay a sheet of wax paper over top; press down firmly. Chill for 30 minutes, or until firm. Lift bars from pan, using foil as handles; peel off foil and wax paper. Slice into bars; chill an additional 30 minutes. Makes 16.

1/2 c. margarine

1 c. graham cracker crumbs

1 c. sweetened flaked coconut

6-oz. pkg. semi-sweet chocolate chips

6-oz. pkg. butterscotch chips

14-oz. can sweetened condensed milk

1 c. chopped pecans

Mix together margarine and graham cracker crumbs; press into a lightly greased 9"x9" baking pan. Layer with coconut, chocolate chips and butterscotch chips. Pour condensed milk over top; sprinkle with pecans. Bake at 350 degrees for 25 to 30 minutes. Let cool; cut into bars. Makes 12 to 16.

1/2 c. butter, softened

3/4 c. plus 1 T. all-purpose flour, divided

1/4 c. powdered sugar

2 T. baking cocoa

3/4 c. sour cream

1/2 c. sugar

1/3 c. Irish cream liqueur

1 egg, beaten

1 t. vanilla extract

1/2 c. whipping cream

Optional: chocolate sprinkles

In a bowl, stir together butter, 3/4 cup flour, powdered sugar and cocoa until a soft dough forms. Press dough into an ungreased 8"x8" baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, in a separate bowl, whisk together remaining flour, sour cream, sugar, liqueur, egg and vanilla. Blend well; pour over baked layer. Return to oven and bake an additional 15 to 20 minutes, until filling is set. Cool slightly; refrigerate at least 2 hours before cutting into bars. In a small bowl, with an electric mixer on high speed, beat whipping cream until stiff peaks form. Serve bars topped with dollops of whipped cream and sprinkles, if desired. Keep refrigerated. Makes 2 dozen.