Chewy Nutty Squirrel Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture.
• Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish.
• Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 9 x 13 inch baking pan.
• Stir together and mix well dry cake mix, 3/4 cup melted butter and 3/4 cup pecans. Press mixture evenly into prepared pan.
• Stir together until well mixed 1 cup brown sugar and 2 packages of cream cheese. Spread this over cake mixture.
• Sprinkle with remaining 3/4 cup pecans.
• Bake 25 to 30 minutes or until edges are brown.
• Cool completely. Cut and store in refrigerator in air tight container.

Steps:

• Set aside 2 tablespoons of butter. Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper. In a large bowl, beat sugar and 1 ¾ sticks butter until fluffy. Slowly add cocoa powder and flour and mix until well incorporated. Transfer batter to baking dish. Press to spread around baking dish. Bake for 15 minutes. In a medium saucepan on low heat, melt 2 tablespoons butter with sweetened condensed milk. Stir until thickened, remove from heat and add vanilla. Pour sauce over top of baked crust. Return to oven and bake until golden brown, 8-10 minutes. Toast nuts in a dry pan until fragrant. Cool slightly then rough chop and set aside. Melt caramel chips in microwave with 4 tablespoons heavy cream; 30 second intervals, stirring each time, for 2 minutes. Fold nuts and salt into caramel sauce, and pour over top and spread out to edges. Cool completely before cutting into bars.