Snickerdoodles
1/2 Cup Margarine 1/2 tsp. Vanilla
1 1/2 Cups Flour 1/4 tsp. Baking soda
1 Cup Sugar 1/4 tsp. Cream of tartar
1 Egg
In a mixing bowl beat margarine for 30 seconds. Add about half of the flour, sugar, egg, vanilla, baking soda and cream of tartar. Beat it thoroughly till combined. Beat in remaining flour. Cover and chill 1 hour. Shape dough into 1-inch balls. Roll balls in cinnamon sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 36.
Toll House Chocolate Chip Cookies
2 1/4 Cups Flour 3/4 Cup Brown sugar
1 tsp. Baking soda 1 tsp. Vanilla
1 tsp. Salt 2 Eggs
1 Cup (2 sticks) Butter, softened 2 Cups Chocolate chips
3/4 Cup Sugar 1 Cup Chopped nuts, optional
Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degree oven for 9 to 11 minutes or until golden brown. Let stand 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
PAN COOKIE VARIATION: prepare dough as above. Spread into greased 15 x 10-inch jellyroll pan. Bake in preheated 375 degree oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes about 4 dozen bars.
Boiled Cookies/ No Bake Cookies
2 Cups Sugar 2 1/2 Cups Oatmeal
1/2 Cup Butter 1/2 Cup Peanut butter
1/2 Cup Milk 1 tsp. Vanilla
4 Tbsp. Cocoa
Mix together first four ingredients and bring to a hard rolling boil. Boil 1 1/2 minutes. Remove from stove and add oatmeal and peanut butter. Mix well. Then add vanilla and stir well. Drop by teaspoonfuls on waxed paper, leave on paper until cooled. Makes 40 small cookies.
Vanishing Oatmeal Cookies
1 Cup Margarine or butter, softened 1 1/2 Cups Flour
1 Cup Brown sugar 1 tsp. Baking soda
1/2 Cup Sugar 1 tsp. Cinnamon
2 Eggs 1/2 tsp. Salt, optional
1 tsp. Vanilla 3 Cups Oatmeal
Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen cookies. Chocolate chips may be added.
The Chewy Chocolate Cookie
1 1/4 Cups Butter or margarine, softened 2 Cups Flour
2 Cups Sugar 3/4 Cup Cocoa
2 Eggs 1 tsp. Baking soda
2 tsp. Vanilla 1/2 tsp. Salt
Cream butter and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Do not overbake. Cookies will be soft. Cool on cookie sheet until set, about 1 minute. Makes about 4 1/2 dozen cookies.
Reese's Peanut Butter Chip Chocolate Cookies
1 Cup Butter or margarine 2/3 Cup Cocoa
1 1/2 Cups Sugar 3/4 tsp. Baking soda
2 Eggs 1/2 tsp. Salt
2 tsp. Vanilla 2 Cups Reese's peanut butter chips
2 Cups Flour
Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips. Chill until firm enough to handle. Shape small amounts of dough into 1-inch balls. Place on ungreased baking sheet and flatten slightly with fork. Bake at 350 degrees, 8 to 10 minutes. Cool 1 minute before removing from cookie sheet. Makes about 6 dozen 2 1/2-inch cookies.
Peanut Butter Cookies
3/4 Cup Jif creamy peanut butter 1 Egg
1/2 Cup Crisco 1 3/4 Cups Flour
1 1/4 Cups Brown sugar 3/4 tsp. Salt
3 Tbsp. Milk 3/4 tsp. Baking soda
1 Tbsp. Vanilla
Heat oven to 375 degrees. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake one baking sheet at a time at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.
Peanut Butter Cookies
1/2 Cup Margarine or butter 1 Egg
1/2 Cup Peanut butter 1/2 tsp. Baking soda
1 1/4 Cups Flour 1/2 tsp. Baking powder
1/2 Cup Sugar 1/2 tsp. Vanilla
1/2 Cup Brown sugar Sugar
In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars. egg, baking soda, baking powder and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle. Shape dough into 1-inch balls. If desired, roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork. Bake in a 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned. Cool cookies on a wire rack. Makes about 3 dozen cookies.
M&M Cookies
1/2 Cup Shortening 1 Egg
1/2 Cup Brown sugar 1 Cup plus 2 Tbsp. Flour
1/2 Cup Sugar 1/2 tsp. Baking soda
1/2 tsp. Vanilla 1/2 tsp. Salt
1/2 tsp. Water 3/4 Cup Miniature M&M's
Blend shortening and sugars. Add vanilla, water and eggs. Mix well; add dry ingredients. Add M&M's. Drop onto greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Chocolate Crinkles
1/2 Cup Oil 2 Cups Flour
4 oz. Unsweetened chocolate, melted and cooled 2 tsp. Baking powder
2 Cups Sugar 1/2 tsp. Salt
2 tsp. Vanilla About 1/2 Cup Powdered sugar
4 Eggs
Mix oil, chocolate, sugar and vanilla in large bowl. Beat in eggs one at a time. Stir in flour, baking powder and salt. Cover and refrigerate dough at least 3 hours. Heat oven to 350 degrees. Grease cookie sheets. Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no imprint remains when lightly touched in center. Makes about 6 dozen cookies.
Oatmeal Cocoa Chippers
1 1/4 Cups Flour 1/2 Cup Sugar
1/2 Cup Cocoa 1 tsp. Vanilla
2 tsp. Baking soda 2 Eggs
1/2 tsp. Salt, optional 2 Cups Chocolate chips
1 Cup Margarine or butter, softened 2 Cups Oatmeal
1 Cup Brown sugar 1 Cup Chopped walnuts, optional
Preheat oven to 350 degrees. In small bowl, combine flour, cocoa, baking soda and salt; set aside. In large mixer bowl, combine margarine, brown sugar, sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips, oatmeal and walnuts. Drop by slightly rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes for chewy cookies, 12 to 13 minutes for crisp cookies. Let stand 2 minutes before removing from cookie sheet; cool completely. Makes about 4 dozen cookies.
Reese's Cookies
3/4 Cup Butter 2 Eggs
1 Cup Sugar 2 Cups Flour
1/2 Cup Brown sugar 1 tsp. Baking soda
1 tsp. Vanilla 1 Cup Each Peanut butter & chocolate chips
Heat oven to 350 degrees. Cream butter, sugars and vanilla. Add eggs; beat well. Add flour and baking soda; cream. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes.
Monster Cookies
Mix Well: 1 1/2 tsp. White corn syrup
2 Cups Sugar 1 1/2 pounds Peanut butter
1 pound Brown sugar Stir In Last:
1/2 pound Oleo, softened 9 Cups Oatmeal
6 Eggs 1/2 pound Chocolate chips
Add to First Mixture: 1/2 pound M&M's
4 tsp. Baking soda
1/2 tsp. Vanilla
Drop by tablespoonfuls, round cookies a bit. Bake at 350 degrees for 12 minutes. Test for doneness, do not overbake. These are chewy and freeze well. Chill before packing. Makes at least 9 dozen cookies.
No-Roll Sugar Cookies
1 stick Unsalted butter, softened 2 1/2 Cups Flour
1 stick Unsalted margarine 1 tsp. Vanilla
1/2 Cup Sugar 1/2 tsp. Baking soda
1/2 Cup Powdered sugar 1/2 tsp. Cream of tartar
1 large Egg 1/2 tsp. Salt
Heat oven to 375 degrees. Beat butter, margarine and sugars in a large bowl with mixer until fluffy. Beat in egg and vanilla until blended. With mixer on low speed, beat in remaining ingredients until blended. Roll tablespoons of dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Dip bottom of a glass in water, then into sugar or colored sprinkles. Press glass on balls until flattened to 2-inch rounds. Bake 10 minutes or until cookies are golden. Remove to a wire rack to cool.
Smash-Um-Forget-Um Cookies
1/2 Cup Corn syrup 1 Cup Crunchy peanut butter
1/2 Cup Brown sugar 4 Cups Corn flakes
Preheat oven to 350 degrees. Mix all together. Roll into balls. Smash on cookie sheet. Put in oven. Turn off oven and leave cookies for 5 minutes.
Maple Syrup Cookies
1 Cup Margarine 1/4 tsp. Salt
4 Cups Flour 1 Egg
1 Cup Brown sugar Frosting:
1/2 Cup Maple syrup 2 Cups Powdered sugar
2 tsp. Baking powder 2 Tbsp. Maple syrup
1 tsp. Vanilla 1 to 2 Tbsp. Milk
For cookie dough, beat margarine about 30 seconds or till softened in a large mixer bowl. Add about half of the flour, brown sugar, syrup, baking powder, vanilla, salt and egg. Beat on low speed till mixed. Beat 2 minutes on medium speed. Stir in remaining flour. Wrap dough in plastic wrap; and chill 1 hour. Divide dough into four portions. On a lightly floured surface, roll each portion to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutters. Place cookies on ungreased baking sheets. Bake in a 375 degree oven for 8 to 10 minutes. For frosting, stir together powdered sugar and maple syrup. Stir in enough milk to make frosting of desired consistency for spreading or piping. Makes about 40 cookies.
Hershey's "Perfectly Chocolate" Chocolate Chip Cookies
2 1/4 Cups Flour 3/4 Cup Sugar
1/3 Cup Cocoa 3/4 Cup Brown sugar
1 tsp. Baking soda 1 tsp. Vanilla
1/2 tsp. Salt 2 Eggs
1 Cup Margarine, softened 2 Cups Chocolate chips
Heat oven to 375 degrees. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter, sugars and vanilla until creamy. Add eggs; beat well. Add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
Amish Sugar Cookies
1 Cup Butter, softened 1 tsp. Vanilla
1 Cup Oil 4 1/2 Cups Flour
1 Cup Sugar 1 tsp. Baking soda
1 Cup Powdered sugar 1 tsp. Cream of tartar
2 Eggs
Mix all ingredients in order listed. Form into balls. Place on cookie sheet and flatten slightly with the bottom of a glass which has been dipped in sugar. Bake at 375 degrees for 8 to 10 minutes.
Whoppie Pies
2 Cups Sugar 2 tsp. Vanilla
1 Cup Crisco 1 tsp. Salt
2 Eggs 1 Cup Sour milk (use any milk, but add 1 4 Cups Flour tsp. lemon juice or vinegar)
1 Cup Cocoa 2 tsp. Baking soda
1 Cup Hot water
Mix baking soda into the hot water and set aside. Mix the first 3 ingredients together with mixer. Add flour, cocoa, vanilla and salt; mix with spoon or mixer. Add sour milk and water mixture. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees for about 8 to 10 minutes. Cool.
Filling: 2 tsp. Vanilla
2 Eggs, beaten 4 Cups Powdered sugar
4 Tbsp. Milk 1 1/2 Cups Shortening
Beat filling for about 15 minutes with a mixer. It will be very fluffy. Take a cookie and put 2 tablespoons of filling on the bottom of cookie and place another cookie on top, making a sandwich with the 2 cookies. Makes about 2 dozen whoopie pies. Very old Amish recipe.
Choco-Peanut Pinwheels
1 Cup Peanut butter chips 1 Cup Chocolate chips
1 can (14 oz.) Sweetened condensed milk 1 tsp. Vanilla
Cut wax paper into a 15 x 10-inch rectangle; butter paper. In heavy saucepan, over low heat, melt peanut butter chips with 2/3 cup sweetened condensed milk. Cool slightly. With fingers, press evenly into thin layer to cover wax paper. Let stand at room temperature 15 minutes. In heavy saucepan, melt chocolate chips with remaining sweetened condensed milk. Remove from heat; stir in vanilla. Spread evenly over peanut butter layer. Let stand at room temperature 30 minutes. Beginning at 15-inch side, roll up tightly, jellyroll-fashion without wax paper. Wrap tightly in plastic wrap. Chill 2 hours or until firm. Cut into 1/4-inch slices to serve. Store covered at room temperature.
Peanut Whirls
1/2 Cup Shortening 1 1/4 Cups Flour
1 Cup Sugar 1/2 tsp. Salt
1/2 Cup Chunky peanut butter 1/2 tsp. Baking soda
1 Egg 2 Tbsp. Milk
1 tsp. Vanilla 1 Cup Chocolate chips
Cream shortening, sugar, peanut butter, egg and vanilla. Add sifted dry ingredients alternately with milk. Roll out to rectangle 1/4-inch thick. Melt chocolate chips. Spread over dough. Roll up jellyroll style. Chill 30 minutes. Slice with sharp knife into thin slices. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.
Oatmeal Scotchies
1 Cup Margarine, softened 1 1/4 Cups Flour
3/4 Cup Sugar 1 tsp. Salt, optional
3/4 Cup Brown sugar 1 tsp. Baking soda
2 Eggs 3 Cups Oatmeal
1 tsp. Vanilla 1 pkg. (12 oz.) Butterscotch chips
Heat oven to 375 degrees. Beat margarine, sugars, eggs and vanilla until creamy. Gradually add combined flour, baking soda and salt; mix well. Stir in oatmeal and chips. Drop by level tablespoonfuls onto ungreased cookie sheet. Bake 7 to 8 minutes for a chewy cookie, 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes 4 dozen.
Peanut Butter Oatmeal Cookies
3/4 Cup Butter flavored Crisco 1 tsp. Vanilla
1 Cup Peanut butter 3 Cups Oatmeal
1 1/2 Cups Brown sugar 1 1/2 Cups Flour
1/2 Cup Water 1/2 tsp. Baking soda
1 Egg
Beat first three ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients; mix well. Cover; chill about 2 hours. Heat oven to 350 degrees. Shape into 1-inch balls. Place on ungreased cookie sheet; flatten with tines of fork dipped in sugar to form crisscross pattern. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes 7 dozen.
Just-the-Best Cookies
3 1/2 Cups Flour 1 Cup Cooking oil
1 tsp. Baking soda 1 tsp. Vanilla
1/2 tsp. Salt 2 Cups Cornflakes, crushed
1 Cup Butter, softened 1 Cup Oatmeal
1 Cup Sugar 1/2 Cup Coconut
1 Cup Light brown sugar 1/2 Cup Chopped pecans
1 Egg Powdered sugar (optional)
Combine flour, soda and salt; set aside. In very large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add sugars; beat until light and fluffy. Add egg and beat until combined. Stir in oil and vanilla. Stir in flour mixture. Fold in the crushed cornflakes, oatmeal, coconut and pecans.
Shape into balls the size of small walnuts. Place balls 3 inches apart on ungreased cookie sheets; flatten each with fork dipped in water. Bake in 325 degree oven for 12 to 14 minutes or until lightly golden. Let stand on cookie sheets for 2 minutes. Remove to wire rack; cool. Before serving, dust with powdered sugar, if desired. Makes 4 1/2 dozen.
BAR COOKIES
Grandma's Chocolate Brownies
2 Cups Sugar 2 tsp. Vanilla
1/2 Cup Cocoa 1 1/2 Cups Flour
1 Cup Butter, melted 1 tsp. Salt
4 Eggs 1/2 Cup Nutmeats, optional
In a large saucepan melt margarine. Take off heat. Add sugar and cocoa; stir. Beat in eggs one at a time. Stir in vanilla. Put measured flour and salt over batter and stir. Pour into greased 15 x 10-inch or 9 x 13 pan. Bake in 375 degree oven for 25 minutes. Cool and frost, if desired.
O' Henry Bars
2/3 Cup Butter, melted 4 Cups Oatmeal
1/2 Cup Dark corn syrup 1 Cup Chocolate chips
1 Tbsp. Vanilla 2/3 Cup Peanut butter
1 Cup Brown sugar
Mix butter, syrup, vanilla and brown sugar. Add oatmeal. Pat into a buttered 9 x 13 pan. Bake in a 350 degree oven for 12 minutes or until edges are lightly browned. Cool. Melt chocolate chips and peanut butter, and spread over crust. Cool completely and cut into squares.
Chewy Granola Bars
3/4 Cup Butter, melted Dash of salt
1 Cup Brown sugar 4 Cups Oatmeal
1/2 Cup Honey 1 1/2 Cups Nuts, chopped
1 tsp. Vanilla
Mix together first 5 ingredients. Add oatmeal and nuts to mixture. Put in a greased 9 x 13 pan. Bake at 450 degrees for 12 to 15 minutes. Do not overbake. You can add dates, raisins, coconut or chocolate chips, if you like.
Rocky Road Bars
1 Cup Butter or margarine, melted 1/4 tsp. Salt
1 Cup Sugar Topping:
1 Egg yolk 1/4 Cup Walnuts or peanuts, chopped
2 Cups Flour 1 1/4Cups Chocolate chips
1 tsp. Vanilla 1 1/2 Cups Marshmallows
Preheat oven to 350 degrees. Mix all ingredients together, except toppings. Press onto cookie sheet. Bake 10 to 12 minutes. Take out of the oven and put chopped walnuts, chocolate chips, and marshmallows on top of dough while it's still warm. Stick in oven for 3 more minutes. Let it cool. Cut into bars.
Peanut Butter Cup Squares
2 sticks Butter 3 1/2 Cups Powdered sugar
1 Cup Peanut butter 2 Cups Chocolate chips
2 Cups Graham crackers crumbs (24 crackers)
Melt together peanut butter and butter over low heat. Then add the graham cracker crumbs and powdered sugar. Put in a 9 x 13 pan. Melt the chocolate chips and spread over the top.
Grandma's Caramel Oatmeal Chewies
1 3/4 Cups Oatmeal 3/4 Cup Margarine, melted
1 1/2 Cups Flour 1 bag (14 oz.) Vanilla caramels
3/4 Cup Brown sugar 1/4 Cup Water
1/2 tsp. Baking soda 1 Cup Chopped nuts
1/4 tsp. Salt, optional 1 Cup Chocolate chips
Heat oven to 350 degrees. Grease 9 x 13 pan. Combine oats, flour, brown sugar, baking soda and salt. Add margarine, mixing until crumbly. Reserve 1 cup oats mixture for topping; press remaining mixture onto bottom of prepared pan. Bake 10 minutes; remove from oven. Meanwhile, combine caramels and water in medium saucepan. Melt over low heat, stirring until caramels are melted and mixture is smooth; remove from heat. Sprinkle nuts and chocolate pieces over partially baked base. Drizzle caramel mixture over nuts and chocolate chips to within 1/4-inch of pan edges; sprinkle with reserved crumb mixture. Continue baking 15 to 18 minutes or until light golden brown. Cool completely; chill until chocolate is set. Cut into bars. Store tightly covered in cool, dry place.
Rice Krispies Treats
1/4 Cup Margarine or butter
1 pkg. (10 oz) regular marshmallows or 4 cups miniature marshmallows
6 Cups Rice Krispies cereal
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies; stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into buttered 9 x 13 pan.
Scotch-A-Roos
1 Cup Sugar 5 Cups Rice Krispies
1 Cup Light corn syrup 1 Cup Chocolate chips
1 Cup Peanut butter 1 Cup Butterscotch chips
Mix sugar and syrup together and bring to a boil. Take off heat. Mix in peanut butter; stir until smooth. Put Rice Krispies in. Stir until well coated. Put in a buttered pan. Cool until firm. Mix chips in double boiler; stir until melted. Spread; cool. Cut into squares.
Caramel Illini Bars
1 bag (14 oz.) Light caramels 1 Cup Chopped nuts
1/3 Cup Evaporated milk 3/4 Cup Margarine, melted
1 German chocolate cake mix 1/3 Cup Evaporated milk
1 Cup Chocolate chips
Melt caramels and 1/3 cup evaporated milk; set aside. Combine cake mix, 1/3 cup evaporated milk, margarine and nuts. Stir until dough holds together. Put half of cake mixture into 9 x 13 pan and bake at 350 degrees for 6 minutes. Spread caramel mixture and chocolate chips over baked mixture, then spread or drop other half of cake mixture over top. Bake 15 to 18 minutes.
Peanut Butter Fingers
Cream: 1/2 tsp. Baking soda
1/2 Cup Butter 1/4 tsp. Salt
1/2 Cup Sugar 1/2 tsp. Vanilla
1/2 Cup Brown sugar Stir in:
Blend in: 1 Cup Flour
1 Egg 1 Cup Oatmeal
1/3 Cup Peanut butter
Spread into ungreased 9 x 13 pan and bake at 350 degrees for 20 to 25 minutes. Remove from oven and sprinkle with 1 cup chocolate chips. Let stand 5 minutes and spread chocolate evenly. Drizzle with peanut butter mixture and cool. Cut into bars.
Peanut Butter Mixture: Combine 1/2 Cup Powdered sugar, 1/4 Cup Peanut butter and 2 to 4 Tablespoons Milk. Mix well.
Chocolate Streusel Bars
1 3/4 Cups Flour 1 can (14 oz.) Sweetened condensed milk
1 1/2 Cups Powdered sugar 1 Egg
1/2 Cup Cocoa 2 tsp. Vanilla
1 Cup Margarine or butter 1/2 Cup Chopped walnuts
1 pkg. (8 oz.) Cream cheese, softened
Preheat oven to 350 degrees. In large bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly, mixture will be dry. Reserving 2 cups crumb mixture; press remainder on bottom of 9 x 13 baking pan. Bake 15 minutes. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add egg and vanilla; mix well. Pour over prepared crust. Combine nuts with reserved crumb mixture; sprinkle evenly over cheese mixture. Bake 25 minutes or until bubbly. Cool. Chill. Cut into bars. Store covered in refrigerator.
Rich -n- Creamy Brownie Squares
Brownies: Topping:
1 pkg. Brownies plus double fudge mix 1 pkg. (8 oz.) Cream cheese, softened
2 Eggs 2 Eggs
1/3 Cup Water 3 1/2 Cups Powdered sugar
1/4 Cup Oil 1 tsp. Vanilla
1/2 Cup Chopped pecans
Preheat oven to 350 degrees. Combine brownie mix, eggs, water, oil and nuts in large bowl. Stir with spoon until well blended. Spread evenly in greased 9 x 13 pan. Beat cream cheese in large bowl at medium speed with electric mixer until smooth. Spread evenly over brownie mixture. Bake at 350 degrees for 45 to 50 minutes.
Double Chocolate Fantasy Bars
1 pkg. Chocolate cake mix 1 can (14 oz.) Sweetened condensed milk
1/3 Cup Oil 1 Cup Chocolate chips
1 Egg 1 tsp. Vanilla
1 Cup Chopped nuts Dash salt
Preheat oven to 350 degrees. In large mixer bowl, beat cake mix, oil and egg on medium speed until crumbly. Add nuts. Reserving 1 1/2 cups crumb mixture, press remaining firmly on bottom of greased 9 x 13 pan. In small saucepan combine remaining ingredients. Over medium heat, cook and stir until chips melt. Pour evenly over prepared crust. Top with reserved crumb mixture. Bake 25 to 30 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature.
Fudgy Chocolate Cookie Bars
1 3/4 Cups Flour 1 pkg. (12 oz.) Chocolate chips
3/4 Cup Powdered sugar 1 can (14 oz.) Sweetened condensed milk
1/4 Cup Cocoa 1 tsp. Vanilla
1 Cup Margarine or butter 1 Cup Chopped nuts
Preheat oven to 350 degrees. In medium bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 9 x 13 baking pan. Bake 15 minutes. Meanwhile in medium saucepan, over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla. Pour evenly over prepared crust. Top with nuts and remaining 1 cup chocolate chips; press down firmly. Bake 20 minutes or until set. Cool. Chill if desired. Cut into bars. Store tightly covered.
No Bake Bars
4 Cups Cheerios 1 Cup Light corn syrup
2 Cups Rice Krispies 1 Cup Sugar
2 Cups Dry roasted peanuts 1 1/2 Cups Peanut butter
2 Cups M&M's 1 tsp. Vanilla
In a large bowl, combine the first 4 ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil, stirring frequently. Remove from heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into a greased 15-in x 10-in x 1-in baking pan. Cool.
Chocolate Chip Toffee Bars
2 1/3 Cups Flour 1 pkg. (12 oz.) Chocolate chips
2/3 Cup Brown sugar 1 can (14oz.) Sweetened condensed milk
3/4 Cup Margarine 1 pkg. (10 oz.) Toffee bits
1 Egg, slightly beaten
Preheat oven to 350 degrees. In large bowl, stir together flour and sugar. Cut in margarine until crumbly. Add egg; mix well. Stir in 1 1/2 cups chocolate chips. Reserve 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of 9 x 13 greased baking pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust; top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely. Cut into bars.
Magic Cookie Bars
1/2 Cup Margarine or butter 1 Cup Chocolate chips
1 1/2 Cups Graham cracker crumbs 1 1/3 Cups Flaked coconut
1 can (14 oz.) Sweetened condensed milk 1 Cup Chopped nuts
Preheat oven to 350 degrees (325 degrees for glass dish). In 9 x 13 baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour milk evenly over crumbs. Top with remaining ingredients; press down. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
Butterscotch Crispy Bars
1 bag Butterscotch chips
1/2 Cup Peanut butter
1 Tbsp. Margarine or butter
5 Cups Rice Krispies
Melt butterscotch chips, peanut butter and margarine in saucepan over low heat. Stir until melted; remove from heat. Add Rice Krispies and stir. Pour into a greased 9x13 pan. Chill until firm. Cut into squares and enjoy!!
