Chocolate Caramel Shortbread Recipe
1 1/2 c Butter, softened, divided
1/2 c Sifted icing sugar
1/4 ts Salt
1 1/4 c All purpose flour
1 cn Sweetened condensed milk
3 tb Corn syrup
1 ts Vanilla
3 Squares semi sweet chocolate, melted
Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel color. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars.
Chocolate Cheese Bars
1 Devil's Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped
Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake for 15 minutes at 350 degrees. Remove and sprinkle top with chocolate chips and walnuts.
Beat cream cheese, sugar and remaining egg until light and smooth. Spread over chocolate chips and walnuts. Sprinkle with reserved crumb mixture. Return to oven and bake for 15 minutes longer. Cool and cut into bars. Makes 16 servings.
Chocolate Cherry Bars
1 pk Fudge cake mix
1 cn (21 oz.) cherry pie filling
1 ts Almond extract
2 Eggs; beaten
Frosting: 1 cup sugar 5 Tablespoons butter or margarine 1/3 cup milk 6 ounces semi-sweet chocolate chips
Preheat oven to 350. Grease and flour a 9x13 inch pan. Combine all ingredients for bars in a mixing bowl and stir by hand until mixed.
Spread batter in prepared pan and bake 25-30 minutes. Be careful not to over-bake. Cool on rack.
To make frosting, combine sugar, butter and milk in small saucepan. Boil, stirring constantly, for 1 minute. Remove from heat, add chocolate pieces and stir until smooth. Pour over cooled bars.
Chocolate Chip Bars
3/4 c Brown Sugar firmly packed
1/2 c Butter or margarine
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Vanilla
6 oz Chocolate pieces
1/2 c Chopped walnuts
Cream together sugar and butter. Beat in egg. Stir in dry ingredients; add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15 x 10-inch pan (this will be a thin layer of batter). Bake in 375 degree oven 12 to 15 minutes. Cool slightly before cutting into 48 squares.
Chocolate Chip Cookie Bars
3/4 c Firmly packed brown sugar
1/2 c Sugar
1/2 c Margarine or butter,softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)
Heat oven to 375 degrees F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix well. Stir in chocolate chips and nuts. Spread in ungreased 13 x 9-inch pan. Bake for 15 to 25 minutes or until light golden brown. Cool completely. Cut into bars.
Chocolate Chip Cranberry Cheese Bars
1 c Butter or margarine, (2 sticks or 1/2 LB)
1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4 c Sweetened condensed milk, (1 can at 14oz)
Beat butter and brown sugar in large bowl until creamy; beat in flour, oats and orange peel until crumbly. Stir in chocolate chips and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15 minutes.
Beat cream cheese in small bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved oat mixture. Return to oven and bake 25 to 30 minutes or until center is set. Cool in pan on wire rack.
Makes about 3 dozen.
|