Magic Cookie Bars

1 1/2 cup Corn Flake Crumbs
1/2 cup Margarine, melted
1 1/2 cup flaked Coconut
1 can Sweetened Condensed Milk
3 tbsp Sugar
1 package Milk Chocolate Chips
1 cup Chopped Walnuts

Place corn flake crumbs, butter, and sugar in 9 by 13 pan and press down with the back of a spoon. Scatter evenly chips, coconut, and walnuts. Pour milk over all and bake 25 minutes at 350 degrees.

Peanut Butter Fingers

3/4 cup margarine, melted                               1/2 cup sugar

1 1/3 cup brown sugar                                     3/4 cup peanut butter

2 eggs                                                              3/4 tsp baking soda

1/8 tsp salt                                                       1 tsp vanilla

2 cups flour                                                     2 cups oats

Preheat oven to 325 degrees.  Mix margarine, sugars, peanut butter, eggs, baking soda, salt and vanilla together.    Stir in flour and oats.  Spread batter on buttered cookie sheet.  Bake for 12 to 15 minutes.  Take out of oven and spread 1 cup peanut butter that has been whipped on top.  When cool, frost with chocolate frosting.

Peanut Butter Bars

 I found this recipe on Pinterest:

1 cup butter                                                     1 cup peanut butter

2 cups graham cracker crumbs                        2 cups powdered sugar

1 1/2 cup semi sweet chocolate chips             4 tbsp peanut butter

Melt butter and 1 cup peanut butter.  Add cracker crumbs and powdered sugar.  Mix until well blended.  Press into ungreased 9 by 13 pan.  Melt chocolate chips with 4 tbsp peanut butter on stove top or microwave and spread on top of cracker mixture.  Refrigerate for at least 1 hour.  

Chocolate and Peanut Butter Rice Krispies

1 cup sugar

1 cup peanut butter

1 cup corn syrup

6 cups rice crisps

1 bag chocolate chips

Cook corn syrup and sugar over medium heat and bring to a boil until sugar is dissolved. Stir in peanut butter and mix well. Add rice krispies. Mix well in large bowl. Spread onto greased cookie glass pan. Melt chips in microwave. Frost with melted chocolate chips. Cool. Cut into bars.

No Bake Peanut Butter Bars

I found this recipe on Pinterest and thought it looked good. I made the bars and they were delicious:

1 cup peanut butter

1 cup butter

2 cups graham cracker crumbs

2 cups powdered sugar

Melt butter and peanut butter on stove until creamy. Add crumbs and powdered sugar and mix all together. Press peanut butter mixture into a greased 9 by 13 pan.

Topping

1 1/2 cup chocolate chips

4 tbsp peanut butter

Melt chips with peanut butter on stove or microwave and stir until mixed. Spread chocolate mixture on top of peanut butter mixture in pan. Refrigerate for at least 1 hour. May store them in refrigerator or on counter with lid.

Oat Fudge Nut Bars

Crust:

1 cup melted margarine or butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp salt
1 tsp baking soda
2 1/2 cups oats
3 cups flour

Mix all together.

Filling:

12 oz milk chocolate chips
1 can sweetened condensed milk
1 cup chopped walnuts

Microwave chocolate chips and milk 2-3 minutes. Mix in walnuts. Put 2/3 of crust into a 9 by 13 pan. spread filling over crust. Put the last 1/3 of crust over filling. Bake at 350 degrees for 20 minutes.

Peanut Butter Fudge Bars

This is Teri Coffey's recipe:

1 box yellow cake mix
1/2 cup butter or margarine, softened
1 cup peanut butter
1 cup milk chocolate chips
1 can condensed milk
1 can coconut frosting mix

Mix together cake mix, butter, and peanut butter in a large bowl. Press 2/3 of mixture into bottom of a 9 by 13 inch pan. Microwave condensed milk and chocolate chips until melted and add coconut frosting mix. Pour over dough in pan. Crumble the remaining 1/3 of dough on top. Bake at 350 degrees for 20 minutes. Cut when cool.

Caramel Marshmallow Bars

49 caramels
3 tbsp water
5 cups rice krispies or toasted oat cereal
1 cup peanuts
1 cup chocolate chips
1 cup butterscotch morsels

Melt caramels with water in sauce pan over low heat. Stir frequently until sauce is smooth. Pour over cereal and nuts. Toss until well coated, with greased fingers. Pour into a greased 9 by 13 pan. Sprinkle morsels and chips on top. Bake at 200 degrees for 5 minutes or until softened. Spread softened morsels and chips until blended to form a frosting. When cool, cut into bars.

Rice Krispies Treats

32 marshmallows
1/4 cup butter
5 cups Rice Krispies

Cook marshmallows and butter 5 minutes in top of double boiler. Then pour rice krispies into mixture and cool in refrigerator for a few minutes. Then pour in buttered pan. Cut into squares.

Chocolate Marshmallow Bars

2 squares butter or margarine
1/3 cup cocoa
2 cups sugar
4 eggs
1 1/2 cup flour
1 1/2 cup walnuts
2 tsp vanilla
1 package Mini Marshmallows

Mix butter, cocoa, and sugar well. Add eggs and beat well after adding flour, walnuts, and vanilla. Put on greased cookie sheet. Bake at 350 degrees for 25 minutes. Remove from oven and coven with marshmallows and return to oven for 3 minutes. Let cool 1 hour, then spread icing on top.

Icing:

1/2 cup butter
1 1/3 cup powdered sugar
1/3 cup cocoa
1/3 cup canned milk

Mix and Let stand room temperature over night or all day.

Chocolate Peppermint Dessert

1 can Chocolate Wafers
2 cups Whipped Cream
4 oz Peppermint Candy

Crush wafers. Add whipped cream and crushed peppermint candies. Stir all together, refrigerating until set. serve with topping of whipped cream and a maraschino cherry.

Chocolate Nut Caramel Bars

11.5 oz. Chocolate Chips
1 tbsp Shortening
14 oz. Kraft Caramels
5 tbsp Butter or Margarine
2 tbsp Water
1 cup chopped Peanuts

Melt over hot water, chocolate chips and shortening. Stir until melted and mixture is smooth. Remove from heat. Pour half of chips into an 8 inch foil lined square pan; Spread evenly and refrigerate for 15 minutes or until firm. Return remaining chocolate mixture to low heat. In separate pan, combine over boiling water: caramels, butter, and water. Stir until caramels are melted and mixture is smooth. Stir in nuts until well blended. Pour into chocolate mixture pan. Refrigerate about 15 minutes. Top with remaining melted chocolate. Spread evenly to cover caramel filling. Return to refrigerator and chill until firm, about 1 hour. Cut into 1 by 2 inch squares. Refrigerate until ready to serves. Makes about 2 1/2 dozen bars.

Chocolate Cherry Bars

This is Cleone's recipe:

2 cups Powdered Sugar
1 tsp Cocoa
1/4 tsp Salt
1/2 cup Butter
2 Eggs
1 cup Chopped Walnuts
1 tsp Vanilla
1 3/4 cup Vanilla Wafers, rolled into crumbs
1 pint Whipped Cream
1 jar Maraschino Cherries

Cream butter and add sugar, salt, cocoa, and unbeaten egg yolks. Add vanilla and nuts and mix well. Fold in beaten egg whites. Fold in vanilla wafers, leaving enough to sprinkle on top. Press in and chill overnight. Cut into squares and frost with whipped cream and cherries.

Chocolate Peanut Buddy Bars

This is Jackie Drinkwater's recipe:

1 cup Peanut Butter
1 1/4 cups Sugar
1 tsp Vanilla
1/4 tsp Salt
6 tbsp Margarine, softened
3 Eggs
1 cup Flour
11.5 oz. Chocolate Chips

In large bowl, beat peanut butter and margarine until smooth. Add sugar, eggs, and vanilla and beat until creamy. Gradually beat in flour and salt. Stir in 1 cup Chocolate chips. Spread into greased 9 by 13 inch pan. Bake 25 to 30 minutes until edges are brown at 350 degrees. Immediately sprinkle remaining chips over cookie layer. Let stand 5 minutes until chips become shiny and soft. Spread over top.

Pumpkin Bars

4 eggs
1 cup oil
2 cups Sugar
1 tsp Vanilla
2 cups Pumpkin
2 1/4 cups Flour
1 tsp Baking Soda
2 tsp Cinnamon
1 tsp Salt

Beat eggs. Add sugar, oil, vanilla, and pumpkin. Add dry ingredients. Bake in a greased larger cookie sheet at 350 degrees for 20 to 25 minutes. Frost bars with Cream Cheese frosting.

Lemon Bars

1 1/2 Cups plus 3 tbsp Flour
3/4 cup Margarine or Butter
1 1/2 cups Sugar
1/2 cup Lemon Juice, from Concentrate
1/2 cup Powdered sugar
4 eggs
1 tsp Baking Powder

Preheat oven to 350 degrees. In bowl, combine 1 1/2 cups flour and powdered sugar. Cut in margarine until crumbly. Press onto bottom of lightly greased 9 by 13 inch baking pan and bake 15 minutes. In bowl, combine eggs, sugar, baking powder, lemon juice, and 3 remaining tablespoons flour and mix well. Pour over baked crust; bake 20 to 25 minutes or until golden brown. When cool, cut into bars. Sprinkle with additional powdered sugar. Store covered in refrigerator. Makes 24 to 36 bars.