Cookies & Candy

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. 

Seven Layer Bars

Summary

Yield
24 Servings
SourceSandi Snider (1979)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄4 c
butter
1 c
graham cracker crumbs
1 c
Shredded coconut
1 pk
semi-sweet chocolate bits (6 oz.)
1 pk
butterscotch bits (6 oz.)
1 cn
sweetened condensed milk (15 oz.)
1 c
chopped nuts

Instructions

Melt butter in 13 x 9 x 2-inch baking dish. Sprinkle crumbs over butter evenly. Sprinkle on coconut, chocolate and butterscotch bits. Pour milk evenly over top. Sprinkle on nuts and press lightly into pan. Bake in 350° oven for 30 minutes. Cool in pan. Cut into bars. 

Chocolate Chip Blond Brownies

Summary

Yield
24 Brownies
SourceMrs. Maginnity (1970)
Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes

Ingredients

1 c
sifted flour
1⁄2 t
baking powder
1⁄8 t
baking soda
1⁄2 t
salt
1⁄2 c
chopped nuts (opt.)
1⁄3 c
butter or margarine
1 c
brown sugar, firmly packed
1
egg, slightly beaten
1 t
vanilla
1⁄2 pk
chocolate bits (small package)

Instructions

Sift flour, baking powder, baking soda and salt. Melt butter. Add sugar (add 1 teaspoon hot water if vegetable shortening is used). Cool. Stir in egg and vanilla; add flour mixture and mix well. Add nuts. Spread on greased 9 x 9 x 2-inch pan and sprinkle chocolate chips on top. Bake 20 to 25 minutes at 350°. This recipe doubles very easily. Use 12 x 8-inch pan and bake 30 to 35 minutes. 

Blond Brownies

Summary

Yield
24 Brownies
SourceNancy Alonzo (1995)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

2 c
sifted flour
1 t
baking powder
1 t
salt
2⁄3 c
margarine
2 c
brown sugar
3
eggs
2 t
vanilla
1 c
nuts
1 c
chocolate chips

Instructions

Preheat oven to 350°. Sift flour with baking powder and salt. Melt butter (margarine) in large saucepan; remove from heat. Add brown sugar and stir until dissolved. Cool. Add eggs and vanilla. Beat well. Stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Sprinkle nuts and chocolate pieces over batter. Bake 30 minutes, or until done. Cut into squares. 

Butterscotch Brownies

Summary

Yield
24 Brownies
SourceDaisy Harvey (1972)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

1⁄4 c
butter or shortening
1 c
brown sugar, packed in cup
1⁄2 c
flour
1 t
baking powder
1⁄2 t
vanilla
1⁄2 t
salt
1⁄2 c
walnuts, coarsely chopped

Instructions

Melt butter or shortening over low heat. Stir in brown sugar. Remove from heat. Sift together and stir in flour, baking powder, vanilla, salt and walnuts. Spread in well-greased and floured square 8 x 8 x 2-inch pan. Bake 20 or 25 minutes in moderate oven (350°). Appears soft when removed from oven because interior is supposed to be soft. Cut while warm. 

Cream Cheese Brownies

Summary

Yield
16 Brownies
SourceMrs. Cunningham (1970)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1 pk
Baker's German sweet chocolate (4 oz.)
5 T
butter (divided)
1 pk
cream cheese (3 oz.)
1 c
sugar (divided)
3
egg
1 T
flour
1⁄2 c
unsifted flour
1 1⁄2 t
vanilla (divided)
1⁄2 t
baking powder
1⁄4 t
salt
1⁄4 t
almond extract
1⁄2 c
chopped nuts

Instructions

Melt chocolate and 3 tablespoons butter over very low heat. Stir, then cool.

To make cheese layer, cream cream cheese with 2 tablespoons butter. Gradually add 1/4 cup sugar, creaming until fluffy. Blend 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

To make chocolate layer, beat 2 eggs until light colored. Slowly add 3/4 cup sugar; beat until thickened. Add baking powder, salt and 1/2 cup unsifted flour. Blend in chocolate mixture, 1 teaspoon vanilla, almond extract and chopped nuts.

To bake, spread half the chocolate batter in greased 8- or 9-inch square pan. Top with cheese mixture. Spoon remaining chocolate batter over top. Zigzag through batter to marble. Bake at 350° for 35 to 40 minutes. Cool. Makes 16. 

Marble Cheese Brownies

Summary

Yield
32 Brownies
SourceRaelene Walker (1984)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

3
squares unsweetened chocolate (1 oz. squares)
6 T
butter or margarine
2 pk
Philadelphia cream cheese softened (3 oz. pks.)
1 c
sugar (divided)
3
eggs (divided)
2⁄3 c
flour (plus 1 tsp., divided)
1⁄2 t
lemon juice
2 t
vanilla (divided)
1⁄2 t
baking powder
1⁄4 t
salt
1⁄2 c
chopped walnuts

Instructions

Preheat oven to 325° and grease 9-inch square pan. In small saucepan, melt chocolate and butter or margarine over very low heat, stirring constantly. Cool. In small bowl, beat cream cheese and 1/4 cup sugar until light and fluffy. Beat in 1 egg, 1 tablespoon flour, lemon juice and 1/2 teaspoon vanilla. Spread in pan. In another bowl, beat remaining 2 eggs until fluffy and light in color. Gradually add remaining 3/4 cup sugar, beating until thick. Fold in remaining flour, baking powder and salt. With a knife or spatula, swirl mixture just until marbled. Bake 30 to 35 minutes, or until toothpick comes out clean. Cool; cut into bars. Cover and store in refrigerator. Makes 32 brownies. 

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