Erin's Pinterest Peanut Butter Bars

Amazing.

1 1/2 cups flour
1 1/4 tsp salt
1/2 tsp baking soda
3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
1 1/2 cups creamy peanut butter(split)
2 eggs
1 1/2 cups quick oats
Frosting:
1 stick butter
3 1/2 cups powdered sugar
2 T cocoa
1/4 cup milk
1 tsp vanilla
Heat oven to 350. In bowl, mix flour, baking soda, and salt. In another bowl mix butter, sugars,3/4 cup peanut butter, eggs and vanilla till light and fluffy. Add dry ingredients gradually. Stir in oats. Spread in a greased 11x15 pan. Bake 12-15 mins. Cool 10 mins.
For frosting: whip remaining 3/4 cup peanut butter till fluffy. Spread over bars. Next, melt butter in sauce pan, add milk and cocoa, cook and stir constantly till boils. Remove from heat and add vanilla. Then gradually add pow sugar. Stir till thickens. Pour onto bars and gently spread. cool completely and cut into bars.

Scott's Soccer Practice Bars

Oh my goodness....i thought i had already put this on but i guess not! You are in for a real treat! These are just as addicting as Erika's choc/peanut butter bars! Isaac made these for Scouts and they rocked!

1 cube butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1/3 cup peanut butter
1/2 tsp baking soda
1/2 tsp salt
1 cup flour
1 cup oats
1 cup semi sweet chocolate chips
Icing:
1/2 cup powdered sugar
2 T peanut butter
2 T milk
Cream butter and sugars together. Add egg and peanut butter. Stir in baking soda, salt, flour and oats. Press into 9x13. Sprinkle chocolate chips over top. Bake 20-25 mins till golden. Remove from oven and drizzle with icing. Cool completely then cut into squares.

Apple-Raisin Bars

THESE ARE GOOOD!  Got them from Family Circle October edition.  I saw the picture and had to make them.  Enjoy! (Note: These are definitely NOT diet friendly)

2 C all purpose flour
2 t baking powder
1 1/2 t cinnamon
1/2 t salt
2 C packed light-brown sugar
2 eggs
1 stick butter or margarine, softened (I used butter, of course)
1 t vanilla
1 1/2 C diced golden delicious apples
3/4 C raisins

1. Heat oven to 350.  Liberally coat a 9x13 pan with nonstick cooking spray; set aside.
2. In a medium-sized bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
3. In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or til smooth.
4.  Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated.  Stir in diced apples and raisins and spread into prepared pan.
5.  Bake at 350 for 35 minutes or until toothpick inserted in center comes out clean.  Cool completely before cutting into bars and serving.

Notes from Nikki:  I only used a little over 1 1/2 cups flour.  This makes them nice and moist.  Since it's a 1:1 sugar/flour ratio, I reduced sugar to 1 1/2 cups and they are wonderful!  I haven't tried it yet, but you could easily use whole wheat flour with these.  I love whole wheat!  Enjoy!

Blackberry Pie Bars

These are the bars Heather made at Lava.  She got this from Joy the Baker.  She is having trouble with her blogs right now, and couldn't get it on here.  So, I am helping her out.  I just printed it off for myself! 
These are the most delicious thing I have eaten in a while!  So buttery, fruity, buttery! Thank you for bringing one more yummy dessert to the family!  You never disappoint!!


Blackberry Pie Bars with Lemon Sugar
adapted from The Pastry Queen

Crust and Topping

3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes
zest of two lemons

Blackberry Filling

4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all-purpose flour
pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained
(You can also use 6 cups of fresh blackberries, or 1 (16-ounce) package frozen blackberries and 3 cups of fresh blackberries)

To make the crust and topping-

Preheat the oven to 350 degrees F. Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside. Zest two lemons. Measure out the sugar onto a clean work surface. Rub the lemon zest into the sugar with a bench scraper or the back of a spoon. Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan. Bake the crust for 12 to 15 minutes until it is golden brown. Let cool for 10 minutes while you make the filling.

To make the filling-

Whisk the eggs in a large bowl. Add the sugar, sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. You may have to distribute the blackberries evenly around.

Sprinkle the reserved crust mixture evenly over the filling. Bake for 45 to 55 minutes until the top is lightly browned. Cool for 1 hour before slicing.

**If you’re using frozen berries, be sure to defrost and drain the excess liquid. Place the frozen berries on a plate in the refrigerator overnight. They’re defrosted and ready for bar baking!

O'Henry Bars

These are the easiest, yummiest bars in the world.  My Grandma used to make these when I was growing up.  I made them recently, and I had forgotten how I love them. Kids can whip these up in no time!

1 c brown sugar
1 c light corn syrup
1 1/3 c peanut butter
1 10 oz pkg Special K cereal (6 cups)
1 c butterscotch chips
1 c chocolate chips

Place sugar and corn syrup in sauce pan and bring to a boil.  Take off heat, add peanut butter and stir til smooth.  Pour over cereal which has been placed in a large mixing bowl.  (this sets up quickly, so stir fast) Pat into a 10x15 cookie sheet.  Melt butterscotch and chocolate chips over low heat and spread over top. (I microwaved mine)

Mom's Pumpkin Bars

These are so yummy I just have to make them at least once each Autumn. I had forgotten how GOOD they make your house smell while they are baking!! They taste somewhat like pumpkin pie with a toasted, nutty, crunchy topping that is wonderful! Serve with a big dollop of soft whipped cream and you're in heaven.

Crust:
1 c flour
1/2 c oats
1/2 c brown sugar
1/2 c butter, softened

-Mix and press in bottom of a 9x13 pan. Bake at 350 for 15 minutes.

Filling:
2 c pumpkin
1 can evaporated milk
2 eggs
3/4 c sugar
1/2 t salt
1/4 t ground cloves
1 t cinnamon
1/2 t ginger

-Mix well and pour over crust. Bake another 30 minutes.

Topping:
1/2 c nuts, chopped (pecans)
1/2 c brown sugar
2 T butter, softened

-Mix and sprinkle on top. Put back in oven again for another 30 minutes.


My little Chef Boyardee

Barefoot Contessa's Brownies

Ok girls. These brownies are to die for! (I mean you literally might die from a heart attack--either from the butter coursing through your veins or just from sheer delight!!!) I got this from a show on the food network highlighting decadent desserts!

6 eggs
3 T coffee granules (you can omit, but I just used 2T. If you like mocha, use the 3. She says it richens up the chocolate flavor)
2 T vanilla
2 1/4 C sugar
Whisk together.

Melt and cool 6 oz unsweetened chocolate, 1 pound butter, and 1 pound semi-sweet chocolate. Pour into egg mixture and mix.

Sift:
1 C flour
1 T baking powder
1 t salt
Fold into chocolate mixture.

Stir in 12 oz chocolate chips, and 3 C walnuts (I used 1 1/2 C toasted almonds cuz Chris hates walnuts). Add a little flour to the chips and nuts before adding to the mix, so they won't sink to the bottom of pan. I also leave them plain and that is good, too.

Pour into buttered and floured 13x17 (it's the one just bigger than a jelly roll) cookie sheet.

Bake at 350 for 35 minutes. Halfway through baking, rap pan on oven rack to get the air bubbles out. Cool, and refrigerate before cutting and serving!

Raspberry Almond Blondies

When I went to Raspberry days in Bear Lake, they were selling white chocolate chip cookie with fresh raspberries in them and they were so delicious! I thought I'd look for a recipe and I found this one which is way better and doesn't everyone like a bar cookie so you aren't standing by a hot stove for hours waiting for your cookies? Costco had big, beautiful raspberries so I splurged and made these yesterday and Kel loved them! Here you go!

1-1/8 sticks unsalted butter at room temp. (9T)

1-2/3 C flour (I use a little cake flour for extra chewiness)

1 t baking powder

3/4 t salt

1 C packed brown sugar

1 t vanilla

1 C sliced almonds, toasted

1 pint raspberries

Powdered sugar for dusting

White chocolate chips

325 oven for 55-60 minutes

Spray 8x8 pan with pam then line with parchment and spray again. Mix like you would cookies but only put in 3/4 C almonds, reserving the rest for the top, and do not mix in berries! Place berries on top and sprinkle with nuts. Dust when cooled! I one and 1/2ed the recipe for a 9x13 pan. You'll want alot!

Raspberry Cream Cheese Bars

I made these a while back for a family gathering and was asked for the recipe, so here it is. These are great to take to a potluck. The recipe is from the Pierre Country Bakery & Cafe.

In large bowl:
2 c flour
1 1/4 c quick oats
3/4 c brown sugar
1 c butter

-Mix until resembles coarse crumbs. Reserve 1 1/2 c of crumb mixture. Press remaining mixture in bottom of a buttered 9x13 pan. Bake at 350 for 15 minutes.

In mixer:
12 oz. cream cheese, softened
1/2 c sugar

-Beat until light and fluffy, then add:

2 large eggs, or 3 medium eggs
2 t fresh lemon juice
1 t vanilla

-Spread cream cheese mixture over cooled, baked crust. Then spread carefully on top of that:

16 oz. raspberry pie filling

-Sprinkle with reserved crumbs. Bake 30 minutes or until set. Let cool. Store in fridge.

VARIATION: You may use strawberry, peach, blueberry, cherry, apple, or any other flavor filling you like. Simply delicious!!