Festive Jewel Nut Bars Recipes

Steps:

• Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease foil with 1 tablespoon butter., In a large bowl, whisk flour, sugar, baking powder and salt. Cut in the remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry). Press firmly onto bottom of prepared pan. , Bake 18-20 minutes or until edges are golden brown. Cool on a wire rack., In a large heavy saucepan, combine honey, brown sugar and salt; bring to a boil over medium heat, stirring frequently to dissolve sugar. Boil 2 minutes without stirring. Stir in butter and cream; return to a boil. Cook and stir 1 minute or until smooth. Remove from heat; stir in nuts. Spread over crust., Bake 15-20 minutes or until topping is bubbly. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Discard foil; cut into bars.

Steps:

• In a bowl, combine flour and 1/3 cup brown sugar;cut in butter until mixture resembles coarse crumbs.
• Press into a lightly greased 13x9x2-inch baking pan.
• Bake at 350 for 15 minutes.
• Meanwhile, in a mixing bowl, beat egg. Add salt and remaining brown sugar.
• Stir in nuts, cherries and chocolate chips.
• Spoon evenly over crust.
• Bake at 350 for 20 minutes. Cool on wire rack.
• Cut into bars.

Steps:

• 1. In a bowl, combine flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13 x 9 x 2 inch baking pan.
• 2. Bake at 350 degrees for 15 minutes.
• 3. While bottom layer is baking - make cream cheese layer by mixing the following in a small bowl:.
• 4. 1 regular package of philadelphia cream cheese (not the small size).
• 5. 1/3 cup of white granulated sugar.
• 6. 1 egg.
• 7. 1 teaspoon vanilla.
• 8. Mix cream cheese layer with electric mixer for 2-3 minutes until smooth. Spread on crumb layer and then continue with recipe below.
• 9. Meanwhile, in a mixing bowl, beat egg. Add salt and remaining brown sugar.
• 10. Stir in the nuts, cherries and chocolate chips.
• 11. Spoon evenly over crust. Bake at 325 degrees for 30-40 minutes, depending on your oven. Be careful not to over cook these.
• 12. Cool on a wire rack. Cut into bars. Yield 2 dozen.
• The original recipe does not call for a layer of cream cheese. I modified the recipe to suit my taste after I made it the first time without the cream cheese layer. I felt it was too dry and needed additional texture that the cream cheese layer adds nicely.

Steps:

• Melt chocolate.
• Add oil and salt.
• Beat eggs and sugar.
• Add to chocolate mixture.
• Gradually stir in matzoh meal and coffee.
• Grease 8" square pan well.
• Bake about 25 minutes at 325 degrees.
• Cut into bars when warm.

Steps:

• Combine caramels and milk in heavy saucepan. Cook over low heat, stirring occasionally until blended.
• Combine flour, oats, nuts, brown sugar, soda and salt in a bowl, add melted butter, mixing until mixture resembles coarse crumbs. Reserve 1 cup of mixture and press remaining mixture into bottom of greased 9x13 pan. Bake at 350 degrees for 10 minutes.
• Sprinkle 1 cup M&Ms on top of partially baked crust. Pour caramel mixture over M&Ms. Sprinkle reserved crumb mix and remaining 1/2 cup M&Ms on top. Continue baking for 20 to 25 minutes.
• Cool slightly, then chill for 30 minutes. Cut into bars.

Steps:

• In a large saucepan, melt chocolate and butterscotch chips with peanut butter over low heat. Spread half in a greased 15x10x1-in. pan; chill until firm. Stir in peanuts into remaining melted mixture and set aside. Place sugar and vanilla or maple flavoring in a large bowl; set aside. In a small saucepan, combine butter, milk and pudding mix; bring to a boil and boil for 1 minute. Add to bowl and beat until smooth; spread over chilled layer in pan. Chill until firm. Cover with reserved peanut/chocolate mixture. Refrigerate until serving. Cut into bars.

Steps:

• PREHEAT oven to 350 degrees.
• COMBINE flour with 1/3 cup brown sugar. Cut in margarine until mixture resembles coarse crumbs. Press mixture evenly and firmly onto bottom of ungreased 15 x 10 jelly roll pan or large baking tin. Bake for 15 minutes.
• MEANWHILE, beat egg slightly in large bowl. Stir in remaining 1/3 cup brown sugar and salt. Add nuts cherries and chocolate chips. Toss mixture evenly to coat.
• SPOON this mixture evenly over the baked layer. Press down firmly to adhere layers.
• BAKE an additional 20 minutes.
• COOL and cut into 1 1/2 by 2 inch bars. Do NOT let this cool too much or you will never get them out of the pan in nice pieces.