Cookies & Candy

Pecan Pie Bars

Summary

Yield
24 Bars
SourceLenore Mastracci (1990)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 1⁄4 c
all-purpose flour
3 T
brown sugar
1⁄2 c
margarine or butter
2
eggs
1⁄2 c
packed brown sugar
1⁄2 c
chopped pecans
1⁄2 c
light corn syrup
2 T
margarine or butter, melted
1 t
vanilla

Instructions

In a mixing bowl, stir together flour and 3 tablespoons brown sugar. Cut in 1/2 cup margarine until mixture resembles coarse crumbs. Bake in an ungreased 11 x 7 x 1 1/2-inch baking pan at 375° for 20 minutes. In another bowl, use a fork to beat eggs. Stir in 1/2 cup brown sugar, pecans, corn syrup, margarine and vanilla. Pour over baked crust, spreading evenly. Bake 15 to 20 minutes more, or until set. Cool. Cut into bars. Chill to store. Makes 24. 

Raggedy Ann Bars

Summary

Yield
24 Servings
SourceMarcia Baum (2002)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes

Ingredients

1⁄4 c
shortening
1 ds
salt
1 1⁄2 c
brown sugar (divided)
1 c
flour, sifted
2
eggs
1⁄4 t
salt
1 t
vanilla
1 c
Rice Krispies cereal
1 c
walnuts, chopped
1 c
coconut, shredded

Instructions

Preheat oven to 350°. Cream shortening, dash salt and 1/2 cup brown sugar. Cut in flour. Press into 8 x 8-inch pan. Bake 15 minutes. Beat eggs and 1 cup brown sugar until fluffy. Add 1/4 teaspoon salt, vanilla, Rice Krispies, walnuts and coconut. Spread over baked layer and bake 35 more minutes. Cut while warm. 

Springerles

Summary

Yield
24 Servings
SourceAmy Zahniser (1989)
Prep time
12 hours, 30 minutes
Cooking time
20 minutes
Total time
12 hours, 50 minutes

Ingredients

4
beaten eggs
1 lb
confectioners' sugar
1 t
baking soda
1 T
anise extract
4 c
flour
1 1⁄2 T
anise seed (up to 2 T.)

Instructions

Beat eggs until light. Gradually add sugar and anise extract. Beat 15 minutes, or until mixture is like soft meringue. Sift soda with flour; add slowly to egg-sugar mixture and add anise seed. Cover and let rest for 15 minutes. Roll 1/3 of the dough on a lightly floured surface to 1/4 inch thick. Flour wooden cookie presses or rolling pin and press on dough for a clear design. Cut apart into squares or rectangles (approximately 2 x 2 inches or 2 x 3 inches). Sprinkle extra anise seed on ungreased cookie sheet. Place squares/rectangles on cookie sheet and let stand overnight, approximately 12 hours. Bake for 20 minutes at 300°. Store in an airtight container. 

Peanut Butter Bars

Summary

Yield
32 Bars
SourceDianne Annis (1979)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 c
all-purpose flour
1⁄2 c
sugar
1⁄2 c
firmly packed brown sugar
1⁄2 t
soda
1⁄4 t
salt
1⁄2 c
butter or margarine, softened
1⁄3 c
crunchy peanut butter
1
egg
1 c
uncooked oats
1 pk
semi-sweet chocolate morsels (12 oz.)
1⁄2 c
sifted powdered sugar
1⁄4 c
crunchy peanut butter
2 t
milk (upt to 4 tsp.)

Instructions

Combine flour, sugar, soda, salt, butter, 1/3 cup peanut butter, egg and oats in a large mixing bowl; mix well. Press dough into a greased 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Remove from oven and sprinkle with chocolate morsels. Let stand 5 minutes, or until melted; spread evenly. Combine powdered sugar, 1/4 cup peanut butter and milk; beat well. Drizzle over cookies. Cut into 2 1/2 x 3/4-inch bars. Yield: about 32. 

Butterscotch Squares

Summary

Yield
24 Servings
SourceBetty Fisher (1979)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1 c
sifted cake flour
1 t
baking powder
1⁄4 t
salt
1 c
brown sugar (firmly packed)
1⁄2 c
walnuts chopped
1⁄4 c
butter or margarine, melted (1/2 stick)
1
egg
1⁄2 t
vanilla
 
powdered sugar (opt.)

Instructions

Sift flour, baking powder and salt into bowl; stir in brown sugar, walnuts, melted butter or margarine, egg and vanilla. Beat until completely blended. Pour into greased 8 x 8 x 2-inch baking pan. Bake at 350° for 25 minutes, or until firm on top. Set pan on rack to cool. Cut into squares. Can sift powdered sugar on top before cutting, if desired. 

Butterscotch Bars II

Summary

Yield
24 Servings
SourceRuth Kessler (1992)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄4 c
butter
1 c
brown sugar
1
egg
1 t
vanilla
1⁄2 c
chopped nuts
1⁄2 c
flour
1 t
baking powder
1⁄2 t
salt
 
powdered sugar

Instructions

Sift flour, baking powder and salt together. Melt butter. Add sugar, unbeaten egg, vanilla and nuts. Blend. Add 2 mixtures together. Mix well. Spread in shallow pan. Bake for 30 minutes at 350°. Cut into bars, sprinkle with powdered sugar. 

Butterscotch Bars I

Summary

Yield
24 Servings
SourceLaura Dureska (1985)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

4
eggs
2 c
brown sugar
1 T
butter
1 1⁄2 c
flour
1 1⁄2 t
baking powder
1 t
vanilla
1 1⁄2 c
pecans or other nuts

Instructions

Beat eggs. Blend in brown sugar and butter. Place over rapidly boiling water, stirring constantly until just hot, about 5 minutes. Remove from heat. Sift together flour and baking powder. Add all at once to cooked mixture. Stir in vanilla and nuts. Bake 25 to 30 minutes in greased and lightly floured 9 x 13-inch flat pan at 350°.

Christmas Chocolate Bars

Summary

Yield
24 Servings
SourceMrs. Greer (1970)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄2 c
brown sugar (1 pound)
5
large egss (or 6 small eggs)
4 oz
Baker's semi-sweet chocolate
3 c
all-purpose flour
1 T
cinnamon
1 1⁄2 t
cloves
1⁄2 t
allspice
1 t
soda
1⁄2 c
honey or molasses
1 c
citron
1 lb
broken nuts meats (preferably blanched shredded almonds)
 
chocolate frosting
 
candied cherries (green and red)

Instructions

Sift brown sugar. Beat eggs until light. Add the sugar gradually and beat these ingredients until they are well blended. Grate and add chocolate. Combine and sift: four, cinnamon, cloves, allspice and soda. Add the sifted ingredients to the egg mixture alternately with honey or molasses. Chop and add citron and 1/2 to 1 pound broken nut meats, preferably blanched shredded almonds. Spread the dough with a spatula in 2 (9 x 13-inch) pans lined with waxed paper. Bake in 350° oven. When cold, ice with any chocolate butter icing. Cut into bars before icing. Decorate with green and red cherries, candied. These freeze well. 

Oatmeal Fudge Bars

Summary

Yield
24 Servings
SourceDebbie Stewart (1986)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1⁄2 c
soft shortening
1 c
light brown sugar
1
egg
1 1⁄2 t
vanilla (divided)
3⁄4 c
sifted flour
1⁄2 t
baking soda
3⁄4 t
salt (divided)
2 c
quick oats
1 c
chopped nuts (divided)
1 pk
semi-sweet chocolate (6 oz.)
1⁄2 c
sweetened condensed milk
1 t
vanilla
1 T
butter

Instructions

Make oatmeal layer. Grease a 9 x 9 x 1 1/3-inch baking pan. Oatmeal Layer: Mix oleo and sugar. Beat in egg and add 1/2 teaspoon vanilla. Sift flour with soda and 1/2 teaspoon salt and combine with mixture. Stir in oats and 1/2 cup chopped nuts. Remove 1 cup of oatmeal mixture and press remaining mixture into bottom of baking pan. Preheat oven to 350°. Combine chocolate, butter, milk and 1/4 teaspoon salt in saucepan and cook over low heat. Remove from heat and stir in 1/2 cup nuts and 1 teaspoon vanilla. Spread fudge mixture over oatmeal mixture in pan and sprinkle the remaining cup over the top. Bake 25 minutes and let cool in pan. 

Chocolate Mint Bars

Summary

Yield
32 Pieces
SourceBarbara Faure (1986)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1 c
sugar
1⁄2 c
butter
4
eggs, beaten
2 t
vanilla
1 c
heaping flour
1⁄2 t
salt
1 cn
Hershey's chocolate syrup (16 oz.)
2 c
powdered sugar
1⁄2 c
butter
3 T
creme de menthe
1 pk
chocolate chips (6 oz.)
6 T
butter

Instructions

Cream sugar, butter and eggs. Stir in vanilla, flour, salt and Hershey’s syrup. Bake 30 minutes at 350° in a greased and floured 9 x 13-inch pan. Cool completely before adding toppings. To make mint topping, cream sugar, butter and creme de menthe. Spread over cake and let sit. To make glaze topping, melt chocolate chips and butter together. Let cool and spread over mint topping. Refrigerate for 15 minutes and cut into 32 pieces. 

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