—MATT SHAW WARRENTON, OR
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PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 3 DOZEN
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3/4 cup butter, softened
3/4 cup packed brown sugar
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
FILLING
1 package fudge brownie mix (13x9-inch pan size)
1/3 cup water
1/3 cup canola oil
1 large egg
TOPPING
1 package (11 1/2 ounces) milk chocolate chips, melted
3/4 cup finely chopped salted roasted pistachios
1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla; gradually add flour to creamed mixture, mixing well.
2. Press dough onto bottom of a greased 15x10x1-in. baking pan. Bake 12-14 minutes or until golden brown. Meanwhile, in a large bowl, combine brownie mix, water, oil and egg until blended.
3. Spread brownie batter over hot crust. Bake 14-16 minutes longer or until center is set. Cool completely in pan on a wire rack.
4. Spread melted chocolate over bars; sprinkle with pistachios. Let stand until set. Cut into bars.
CARAMEL CANDY BARS
Candy or cookie? Whatever you call these decadent bars, they’re so rich that a small portion will satisfy almost any sweet tooth.
—JEANNIE KLUGH LANCASTER, PA
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PREP: 20 MIN. • BAKE: 15 MIN. + CHILLING • MAKES: 2 DOZEN
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1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cups all-purpose flour
CARAMEL LAYER
1 package (14 ounces) caramels
1/3 cup butter, cubed
1/3 cup evaporated milk
1 2/3 cups confectioners’ sugar
1 cup chopped pecans
CHOCOLATE DRIZZLE
1/4 cup semisweet chocolate chips
1 teaspoon shortening
1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in flour until blended. Press into a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown.
2. In a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally. Remove from heat; stir in confectioners’ sugar and pecans. Spread over crust.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over caramel layer. Cover and refrigerate 2 hours or until firm. Cut into bars.
TOP TIP
PREVENT CHOCOLATE FROM SEIZING
Before melting chocolate chips, be sure all equipment and utensils are completely dry. Any moisture may cause the chocolate to stiffen, or “seize.” Chocolate that has seized can sometimes be saved by immediately adding 1 tablespoon vegetable oil for each 6 ounces of chocolate. Slowly heat the mixture and stir until smooth.—BRENDA K. CAMANO ISLAND, WA
BIG BATCH
BUTTERSCOTCH PEANUT BARS
The best of three worlds unite when melted butterscotch chips combine with crunchy peanuts over a rich, buttery crust.
—MARGERY RICHMOND FORT COLLINS, CO
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PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 4 DOZEN
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1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 cups salted peanuts
TOPPING
1 package (10 to 11 ounces) butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1 tablespoon water
1. Line a 15x10x1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside.
2. In a bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture; mix well.
3. Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts.
4. In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.
GOOEY CARAMEL CASHEW BROWNIES
These fudgy brownies are simply bursting with chocolate chips, gobs of caramel and plenty of cashews.
—MARILYN MILLER FORT WASHINGTON, PA
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PREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: ABOUT 2 1/2 DOZEN
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3/4 cup butter, softened
1 1/2 cups packed brown sugar
3 large eggs
3 ounces unsweetened chocolate, melted and cooled
3 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups 60% cacao bittersweet chocolate baking chips
1 cup chopped cashews
TOPPING
16 caramels
3 tablespoons 2% milk
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine flour and salt; gradually beat into the creamed mixture just until moistened. Stir in chocolate chips.
2. Pour into two greased 9-in. square baking pans. Sprinkle with cashews. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on wire racks.
3. In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat until the caramels are melted. Drizzle over brownies.
CALGARY NANAIMO BARS
This version may claim roots in Alberta, but the original is said to have originated in Nanaimo, British Columbia. They’re three delicious layers of Canadian goodness.
—CAROL HILLIER CALGARY, AB
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PREP: 25 MIN. + CHILLING • MAKES: 3 1/2 DOZEN
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1/4 cup sugar
1/4 cup baking cocoa
3/4 cup butter, cubed
2 large eggs, beaten
2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup chopped almonds, optional
FILLING
2 cups confectioners’ sugar
2 tablespoons instant vanilla pudding mix
1/4 cup butter, melted
3 tablespoons 2% milk
GLAZE
3 ounces semisweet chocolate, chopped
1 tablespoon butter
1. Line an 8-in. square baking pan with foil, letting ends extend over sides by 1 in. In a large heavy saucepan, combine the sugar and cocoa; add butter. Cook and stir over medium-low heat until butter is melted. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir until mixture reaches 160°. Remove from heat.
2. Stir in cracker crumbs, coconut and, if desired, almonds. Press into prepared pan. Refrigerate for 30 minutes or until set.
3. For filling, in a small bowl, beat confectioners’ sugar, pudding mix, butter and milk until smooth; spread over crust.
4. In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Refrigerate until set. Using foil, lift bars out of pan. Discard foil; cut into bars.
LEBKUCHEN
It’s tradition for my family to make these German treats together. The recipe came from my great-grandmother’s cookbook, and judging by the number of requests I get, it has certainly stood the test of time.
—ESTHER KEMPKER JEFFERSON CITY, MO
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PREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 3 DOZEN
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1/2 cup butter, softened
1/2 cup s
ugar
1/3 cup packed brown sugar
2 large eggs
1 cup molasses
1/4 cup buttermilk
1/2 teaspoon anise extract
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon each ground allspice, cardamom and cloves
1/2 cup ground walnuts
1/2 cup raisins
1/2 cup pitted dates
1/2 cup candied lemon peel
1/3 cup flaked coconut
1/4 cup candied orange peel
3 tablespoons candied pineapple
GLAZE
1/2 cup sugar
1/4 cup water
2 tablespoons confectioners’ sugar
1. Preheat the oven to 350°. Line a 15x10x1-in. baking pan with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts.
3. Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned.
4. For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners’ sugar. Spread over warm bars. Cool completely in pan on a wire rack.
APPLESAUCE BROWNIES
Cinnamon-flavored brownies are a cinch to make, even from scratch. This recipe can also be doubled and baked in a jelly-roll pan.
—BERNICE PEBLEY COZAD, NE
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PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 16 BROWNIES
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1/4 cup butter, softened
3/4 cup sugar
1 large egg
1 cup all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup applesauce
TOPPING
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans
1 tablespoon sugar
1. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to the creamed mixture and mix well. Stir in applesauce. Pour into an 8-in. square baking pan coated with cooking spray.
2. Combine topping ingredients; sprinkle over batter. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
CARAMEL BROWNIES
My family can’t possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them. They’re especially fond of these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts.
—CLARA BAKKE COON RAPIDS, MN
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PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
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2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs
1/4 cup 2% milk
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk
1. In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.
2. Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes.
3. Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over the baked brownie layer. Sprinkle with the remaining walnuts.
4. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
TOFFEE PECAN BARS
Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of an old-fashioned pecan pie.
—DIANNA CROSKEY GIBSONIA, PA
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PREP: 15 MIN. • BAKE: 40 MIN. + CHILLING • MAKES: 3 DOZEN
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2 cups all-purpose flour
1/2 cup confectioners’ sugar
1 cup cold butter, cubed
1 large egg
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 package English toffee bits (10 ounces) or almond brickle chips (7 1/2 ounces)
1 cup chopped pecans
1. Preheat oven to 350°. In a large bowl, mix flour and confectioners’ sugar; cut in butter until mixture is crumbly.
2. Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake 24-26 minutes or until golden brown. Refrigerate until firm. Cut into bars.
BIG BATCH
CARAMEL SNICKERDOODLE BARS
What did I do when I couldn’t decide between my two favorite desserts? I combined them! This snickerdoodle-blondie hybrid is even better made with another favorite ingredient: caramel.
—NIKI PLOURDE GARDNER, MA
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PREP: 30 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 4 DOZEN
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1 cup butter, softened
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
3 teaspoons ground cinnamon
2 cans (13.4 ounces each) dulce de leche
12 ounces white baking chocolate, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend over sides by 1 inch.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.
3. In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake 25-30 minutes or until edges are light brown. Cool completely in pan on a wire rack.
4. Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with the remaining cinnamon sugar. Refrigerate, covered, at least 1 hour.
5. Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers.
NOTE This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to the package directions before using.
CARAMEL APPLE BARS
These bars make a great fall dessert. We like to warm individual servings in the microwave and serve with a scoop of vanilla ice cream. Now one of my family’s favorite treats, maybe it will become your family’s, too.
—CAROL STUBER OSAWATOMIE, KS
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PREP: 25 M
IN. • BAKE: 25 MIN. • MAKES: 15-20 SERVINGS
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CRUST
1/2 cup butter, softened
1/4 cup shortening
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1 cup old-fashioned or quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans, optional
FILLING
4 1/2 cups coarsely chopped peeled tart apples
3 tablespoons all-purpose flour
1 package (14 ounces) caramels
3 tablespoons butter
1. In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Add flour, oats, salt and baking soda; mix well. If desired, stir in pecans. Set aside 2 cups. Press the remaining oat mixture into an ungreased 13x9-in. baking pan.
2. For filling, toss apples with flour; spoon over the crust. In a saucepan, melt the caramels and butter over low heat; drizzle over apples. Top with the reserved oat mixture.
3. Bake at 400° for 25-30 minutes or until lightly browned. Cool before cutting into bars.
PUMPKIN DELIGHT MAGIC BARS
I improvised these bars as my mother always did, throwing together ingredients to match the flavors of the season. With every bite we honor Mom, the tradition of family and sharing special moments.
Taste of Home Brownies & Bars Page 11
