Chocolate Coconut Blondies

Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1½ teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunks
More Coconut-for sprinkling on the top of the bars.

Directions:
1. Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray.
2. Combine the flour and salt; whisk and set to the side.
3. Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.
4. Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.
5. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake the bars.

Chocolate Chip Cookie Pretzel Bars

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag bittersweet chocolate chips
1 1/2 cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles (optional)

Directions:
Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.
In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
Spread the batter evenly in the pan. Press the batter down with a spatula. If you want to use the sprinkles, sprinkle them on top of the batter. Bake for 30 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. Transfer the pan to a rack and let cool completely.
Use a knife to go around the side of the pan to loosen the bars and cut into squares.

Sour Cream Apple Bars

Ingredients:
Crust:
1 C butter, softened
1 C firmly packed brown sugar
2 C uncooked quick cooking oats
1 C flour
1 C chopped pecans
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp allspice

Filling:
1 C sour cream
3/4 C sugar
2 Tbsp flour
1 egg
2 medium (about 2 cups) apples, unpeeled, shredded

Directions:
Heat oven to 350 degrees. Combine butter and brown sugar in large bowl. Beat at medium speed until creamy. Add remaining crust ingredients and beat until well mixed.

Press HALF of crust mixture onto bottom of ungreased 13 x 9 pan. Bake for 8-10 minutes or until light golden brown.

While crust is baking combine the filling ingredients; mix well. Gently pour the filling over the hot, partially baked crust. Crumble the remaining crust mixture over the top of the fill and press down lightly.

Bake for an additional 25-30 minutes or until the top is golden brown and the center is set. Cool. Cut into bars. Store refrigerated.

Chocolate Hazelnut Brownies

Ingredients:

1 1/4 cups hazelnuts (about 6 1/4 ounces)*
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs

Directions:
Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
Toast and skin hazelnuts*. In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
Pour batter into baking pan and bake in middle of oven 35 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

*Here is a secret to skining hazelnuts. Bring to boil 3 cups of water, slowly add 1/4 cup of baking soda and then add 2 cups of hazelnuts. Let it boil for 3 minutes. Drain and rinse. Under running water the pinch off the skins of the hazelnuts. Then dry and toast at 350 degrees for 10 - 15 minutes.

Nutella Buttercream Frosting

Ingredients:
3/4 cup unsalted butter (room temp)
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup very soft nutella
Directions:
Mix all ingredients with a mixer. Spread on your favorite cakes and cupcakes to your heart's desire!

Mississippi Mud Brownies

Ingredients:
1 cup butter, melted
2 cups sugar
2 tsp vanilla
4 eggs
2/3 cup cocoa powder
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup coconut
1 1/2 cup pecans, coarsely chopped and divided
1/2 bag miniature mashmallows
Fudge Frosting (recipe below)

Directions:
Cream together the butter and sugar until light. Beat in the vanilla and eggs. Add cocoa, flour, baking powder, salt, coconut, and 1 cup chopped pecans and mix well. Turn into a greased 9" x 13" baking pan and bake for 20-24 minutes at 350 degrees or until toothpick inserted in the center comes out clean.Immediately top with 1/2 bag of miniature marshmallows upon removing brownies from the oven. Let cool 5 minutes. Spread marshmallows gently over the top of the brownies. Top with remaining 1/2 cup chopped pecans and fudge frosting.

Fudge Frosting:
1/4 cup butter, melted
3 Tbsp cocoa powder
1/2 tsp vanilla
3 Tbsp milk
2 cups powdered sugar

Mix all ingredients for fudge frosting together and beat until smooth. Gently spread over the marshmallows and pecans. Allow brownies to cool completely.

Sugar Cookie Bars

Ingredients:
Cookies:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

Frosting:*
1/2 cup butter; at room temperature
1/2 cup shortening
1 tsp vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
5 Tbsp. milk
food coloring, if desired

Directions:
1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan). The dough will be just like cookie dough- heavy & sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.3. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

*Buttercream alternative:
1 cup unsalted butter, at room temperature
3 1/2 cups sifted confectioners' sugar
1 tsp vanilla extract
2 to 4 Tbls milk

With an electric mixer, beat the butter, sugar, and vanilla extract at low speed. Add in milk, bit by bit, until the mixture has reached a spreadable consistency.Makes about 3 cups.

Brownie Mix Brownies

Ingredients:
1/2 cup sugar
2 Tbsp butter
1 Tbsp oil
2 Tbsp water
1 1/2 cups semi sweet chocolate chips
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp soda
1/2 tsp salt
1/2 cup chopped pecans

Directions:
Bring sugar, butter, oil, and water to a boil. Remove from heat. Add chips and stir till melted. Cool slightly. Add eggs and vanilla and stir till smooth. Stir in dry ingredients and nuts. Pour into a greased 8" pan. Bake at 325 for about 25 minutes.Notes:-I added the 1 Tbsp oil in place of butter because oil will keep the brownies more moist at room temperature.-Make sure the chocolate mixture is cooled before you add the eggs or you will have chocolate covered scrambled eggs.

English Toffee Bars

Ingredients:
2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup (1 stick) butter
1 cup pecan halves

Toffee Topping*

1 cup Hershey's Milk Chocolate Chips

Directions:
1. Heat oven to 350°F.2. Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare toffee topping; drizzle evenly over pecans and crust. (I lined my pan with foil and sprayed the foil with non-stick cooking spray before assembling these bars)3. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

*TOFFEE TOPPING: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.

Rocky Road S'more Bars

Ingredients:
1/2 cup butter, room temperature
1/2 cup firmly-packed brown sugar
1 cup all-purpose flour
1/2 cup graham cracker crumbs
2 cups miniature marshmallows
2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Directions:
Preheat oven to 375 degrees F. Lightly butter a 9-inch square baking dish.
In a large bowl, cream butter and brown sugar until light and fluffy. Add flour and graham cracker crumbs; stir until well blended. Press mixture onto bottom of the prepared baking dish. Sprinkle over the top with generous amounts of marshmallows, chocolate chips, and walnuts.
Bake 15 to 20 minutes or until golden brown. remove from oven and cool on a wire rack. Cut into bars and remove from the baking dish.
Yields 3 dozen bars.

Cranberry Pistachio Bars

Ingredients:
Crust:
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/2 cup butter

Topping:
1 egg, beaten
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon vanilla
1 cup chopped fresh cranberries
1/4 cup coarsely chopped pistachio nuts
powdered sugar

Directions:
Heat oven to 375°F. Combine 1 cup flour and 1/3 cup brown sugar in small bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 12 to 15 minutes or until lightly browned. Meanwhile, combine egg, sugar, 1/4 cup brown sugar, 2 tablespoons flour and vanilla in same small bowl. Stir in cranberries and nuts. Pour over hot, partially baked crust. Continue baking for 20 to 25 minutes or until filling is set. Cool completely on wire rack. Sprinkle with powdered sugar; cut into bars with sharp knife.

Cranberry Coconut Bars

Ingredients:
BASE:
¼ cup butter, softened
¼ cup granulated sugar
1 cup flour
pinch of salt

TOPPING:.
1 cup granulated sugar
2 Tbs flour
½ tsp baking powder
pinch of salt
1 large egg
1 large egg white
¼ cup fresh lemon juice
1½ cups fresh or frozen (unthawed) cranberries
½ cup shredded coconut
powdered sugar for sprinkling (optional)

Directions:
1. Preheat oven to 350°F. Spray 8×8-inch pan with nonstick spray.
2. Prepare base: In a medium bowl, beat butter and sugar until creamy. Stir in flour and salt until well combined and crumbly. Press into the bottom of prepared pan. Bake about 12 minutes until just barely golden around the edges.
3. Prepare topping: In the same bowl (no need to wash it) combine sugar, flour, baking powder and salt. Add egg and egg white, lemon juice and stir until well-blended and smooth.
4. Smooth cranberries and coconut evenly over the base. Pour lemon filling over top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack.
5. Sprinkle with powdered sugar, if using, before cutting into squares.

Lovely Lemon Bars

Ingredients:

Lemon Bars Crust:

1 cup butter

1 3/4 cup flour

2/3 cup confectioner's sugar (plus more for dusting)

Topping:

1 1/2 cup plain sugar

1/4 cup flour

1 tsp baking powder

4 eggs, slightly beaten

1/2 cup lemon juice

Directions:

Preheat oven to 350 degreesGrease and flour a 9 X 13 pan

To make crust:
In a medium bowl, whisk together flour and confectioner's sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.

To make topping:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add slightly beaten eggs and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with confectioner's sugar and refrigerate. Cut into bars and enjoy them cold!

Chewy, Chunky Blondies

Ingredients:
2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 1/2 cups (light) brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup bittersweet/semi sweet chocolate chips
1 cup butterscotch chips or toffee bits (I chop up 3 Heath candy bars)
1 cup chopped pecans (optional)
1 cup sweetened shredded coconut

Directions:
Preheat oven to 325F. Grease a 9x13-inch baking pan.In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl (or the bowl of a stand mixer), cream together the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, waiting until each is fully incorporated to add the next, then beat in the vanilla. With the mixer on low, gradually add in the flour mixture, stirring only until no streaks of flour remain. Stir in the chips, nuts and coconut by hand. Spread batter into prepared pan, using a lightly greased spatula to even it out. Bake for 35-40 minutes, or until a tester comes out with only a few crumbs. Cool blondies in the pan, but turn them out (and then reinvert them so the top is facing up) before slicing into 32 bars.

Sweet & Salty Bars

Ingredients:

Cookie Base:
1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling:
24 caramels, unwrapped
2 tablespoons butter or margarine
1 can (14 oz) sweetened condensed milk

Topping:
60 small pretzel twists (2 cups)
1 1/2 cups dry-roasted salted peanuts, chopped
1 cup semisweet chocolate chips

Directions:
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. Bake 10 minutes.
3. Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat.
4. As soon as pan is removed from oven, press pretzels firmly into partially baked base, slightly overlapping pretzels. Sprinkle chopped peanuts evenly over pretzels. Pour caramel filling over top; spread evenly.
5. Bake 20 minutes longer until caramel filling bubbles. Cool completely, about 2 hours.
6. In small microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Dip fork into melted chocolate; drizzle chocolate over bars. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

Pumpkin Bars (Paula Deen)

Ingredients:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.