CAKE MIX BARS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h40m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
- In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
- Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
- Cut into 16 bars. Store extras in an airtight container at room temperature.
PUMPKIN SPICE BARS
Treat your family with pumpkin bars made using Betty Crocker™ Super Moist™ spice cake mix - a delicious fruit dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray.
- In large bowl, stir cake mix, 1/2 cup butter, the pecans and 3 teaspoons of the vanilla with fork until crumbs form. Reserve 1 cup of the crumbs in small bowl for streusel topping. Press remaining crumbs in bottom of pan. Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 20 minutes.
- In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy. Add brown sugar, pumpkin, egg and remaining 1 teaspoon vanilla; beat until blended. Pour filling over baked crust.
- Add white chocolate, 1 tablespoon butter and the oats to reserved 1 cup crumbs; stir well with fork. Sprinkle over filling.
- Bake 30 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Serve at room temperature or chilled. Store in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 25 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 216 mg
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