TRIPLE TREATS (COPYCAT OH HENRY BARS)
This is my Mother in law's recipe for mock oh Henry Bars. It was a recipe that she submitted for our church's fundraising cookbook.
Provided by Pamela
Categories Candy
Time 1h10m
Yield 36 small pieces
Number Of Ingredients 6
Steps:
- In a double boiler, melt chocolate and shortening.
- Stir until smooth.
- Remove from heat.
- Pour 1/2 into a foil lined 8 inch square pan.
- Refrigerate until firm.
- Combine caramels, water and butter.
- Place mixture on low heat until smooth.
- Stir in nuts.
- Pour into chocolate lined pan.
- Spread evenly and top with remaining melted chocolate.
- Refrigerate until firm, about 1 hour.
- Cut into bite sized pieces.
CRISPY-TREAT CHEESECAKE BARS
Sweeten your Fourth of July (or any celebration) with these crunchy-creamy bars. The cheesecake layer is the perfect ying to the yang of the crackly rice cereal. Make the bars a day ahead, then cut and top with berries before serving.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 16 bars
Number Of Ingredients 15
Steps:
- For the crispy layer: Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
- Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
- For the cheesecake layer: Meanwhile, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
- Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, vanilla and a pinch of salt, and beat on medium high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture, and beat on medium high speed to combine, about 30 seconds.
- To assemble: Pour the cream cheese-gelatin mixture over the cooled crispy layer, and spread out evenly. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours. (The bars can be assembled and refrigerated overnight.) Cut into 16 bars, and top each with raspberries and blueberries before serving.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
TOUCHDOWN CHOCOLATE FANTASY BARS
This recipe is from Eagle Brand condensed milk(one of my 4 basic food groups)and is gooey, chocolate and easy.
Provided by mandabears
Categories Bar Cookie
Time 40m
Yield 24-36 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease 13 x 9 pan.
- In a large bowl, combine cake mix, oil, egg.
- Beat on medium speed until crumbly.
- Stir in nuts.
- Reserve 1 1/2 cups of crumb mixture.
- Firmly press remaining crumb mixture on bottom of prepared pan.
- In a small saucepan over medium heat, combine remaining ingredients.
- Cook and stir until chips melt.
- Pour evenly over prepared crust.
- Sprinkle reserved crumbs evenly over crust.
- Bake 25-30 minutes until edges are firm.
- Cool.
- Cut into bars.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 237.7, Fat 12.4, SaturatedFat 3.6, Cholesterol 14.4, Sodium 249.6, Carbohydrate 30.9, Fiber 1.4, Sugar 21.5, Protein 4.1
TRIPLE THREAT OATMEAL BARS
The threat is in that they're so good, you won't be able to eat just one. But it is good to know these bars are packed nutritionally and full of flavour! These are the ones that go to school with my kids more often than not.
Provided by evelynathens
Categories Bar Cookie
Time 30m
Yield 48 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 325F.
- Butter 10 X 14 inch cookie sheet and line with parchment paper.
- Cream butter and brown sugar in large bowl until light and fluffy.
- Beat in eggs 1 at a time.
- Beat in milk and vanilla.
- Combine flour, baking powder, cinnamon and salt in a small bowl.
- Add to butter mixture and stir until just combined.
- Mix in oats, walnuts, raisins and coconut (dough will be very stiff).
- Press dough evenly into prepared pan.
- Bake until top is golden-brown, about 15 minutes.
- Cool in pan on rack 5 minutes.
- Turn out and peel off parchment paper.
- Cool and cut into bars.
TRIPLE-TREAT TOUCHDOWN BARS
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 350°F. Lightly grease an 8-by-8-inch baking pan with cooking spray. To help remove the cookies, line the pan, lengthwise and widthwise, with two 8-inch-wide sheets of parchment paper or foil, shiny side up, leaving a few inches of the paper hanging over the edges. Lightly grease with cooking spray.2. To make the cake: In the top of a double boiler, melt the chocolate and butter and set aside to cool slightly. In a small bowl, whisk together the flour and salt until blended.3. In a medium bowl, whisk the eggs and sugar until well blended. Stir in the melted chocolate mixture and the peppermint extract. Stir in the flour mixture until blended. Pour the batter into the prepared baking pan. Bake in the center of the oven until firm to the touch and a toothpick inserted in the middle comes out just clean, about 20 minutes. Transfer to a rack to cool.4. To make the frosting: In a medium bowl, beat together the butter, powdered sugar, cream, and peppermint extract until it reaches a spreading consistency. Spread over the top of the cooled cake. Chill for 30 minutes.5. To make the topping: In the microwave or in a saucepan over low heat, melt the chocolate and the butter, stirring to combine. Drizzle the mixture over the frosting, then tilt the pan so the topping covers the frosting. Chill until the chocolate is firm, then cut into small squares.VariationFor Triple-Treat Almond Bars, follow the main recipe, substituting 1/2 teaspoon pure vanilla extract for the 1/4 teaspoon peppermint extract in the cake. In the frosting, substitute almond extract for the peppermint, and sprinkle the topping with toasted sliced almonds.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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