Chipper Bars

2 cups quick-cooking oats

1 cup flour

1 cup brown sugar

3/4 cup butter, softened

1/2 tsp baking soda

1/2 tsp salt

14 oz. can sweetened condensed milk

1/3 cup peanut butter

1 cup chocolate chips

Heat oven to 350°. In large mixer bowl combine oats, flour, brown sugar, butter, soda and salt. Beat at medium speed until crumbly. Reserve 1 1/2 cups crumb mixture; set aside. Press remaining crumbs on bottom of greased 13 x 9 baking pan. In small bowl stir together sweetened condensed milk and peanut butter. Pour evenly over crumb mixture in pan; sprinkle with chocolate chips. Pat reserved crumb mixture into filling. Bake for 25 to 35 minutes or until light golden brown.


Macadamia Lemon Bars


1 cup flour

1/4 cup powdered sugar

1/2 cup butter, melted

1/4 cup chopped macadamia nuts


1 cup sugar

3 Tbsp flour

1/2 tsp baking powder

1/4 tsp salt

2 eggs

3 Tbsp lemon juice

2 tsp grated lemon peel

2 Tbsp chopped macadamia nuts

powdered sugar

In bowl, combine flour, powdered sugar and butter. Stir in nuts. Press onto bottom and 1/2 inch up sides of greased 8 inch square baking dish. Bake 350° for 15 – 20 minutes or until lightly browned.

In small mixing bowl, combine sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until light and fluffy. Pour over hot crust. Sprinkle with nuts. Bake 10 – 15 minutes or until lightly brown. Cool. Sprinkle with powdered sugar.

Sweet and Saltines – (From Country Living – Trisha Yearwood)

40 saltine crackers

2 sticks unsalted butter (use one stick for a crunchier cracker)

1 cup light-brown sugar

8 ounces semisweet chocolate chips (about 1 1/3 cups)

  1. Preheat oven to 425°. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.

  2. In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.

  3. Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.


Nut Goodie Bars

1 cup chocolate chips

1 cup butterscotch chips

1 cup peanut butter

1 cup (8 oz.) dry roasted peanuts

1/4 cup milk

2 Tbsp vanilla pudding (not instant)

1/2 cup butter

1 lb. (3 1/4 cups) powdered sugar

1/2 tsp maple flavoring

  1. Melt chips with peanut butter

  2. Line 9 x 13 pan with waxed paper.

  3. Spoon 1/2 mixture into pan and spread evenly. Refrigerate until set, about 1 hour.

  4. Stir peanuts into remaining mixture

  5. When chocolate is set, combine milk and pudding in large saucepan. Add butter.

  6. Heat under high temp 1 1/2 – 2 minutes or until mixture boils, stirring once.

  7. Stir in powdered sugar and maple flavoring.

  8. Blend and spread over chocolate layer.

  9. Put remaining chocolate with peanuts over top. Refrigerate 2 hours.


10 – Minute Cookie Bars

1 cup butter, softened

1 cup brown sugar

4 cups quick-cooking oats

Frosting: 1 cup chocolate chips + 1/2 cup peanut butter

Melt butter. Pour over brown sugar and oats. Mix well. Press into 13x9x2 inch baking pan. Bake at 400° for 10 minutes. Melt chocolate chips and peanut butter together. Spread over baked layer.


Chocolate Peanut Buddy Bars

1 cup peanut butter

6 Tbsp (3/4 stick) butter, softened

1 1/4 cups sugar

3 eggs

1 tsp vanilla extract

1 cup flour

1/4 tsp salt

one 11 1/2 oz. pkg (2 cups) milk chocolate morsels, divided

Preheat oven to 350°. In large mixer bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate morsels. Spread into ungreased 13 x 9 inch baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle with remaining milk chocolate morsels. Let stand 5 minutes until morsels become shiny and soft. Spread them evenly over top.


Oatmeal Bars

1 cup shortening

1 cup brown sugar

1 cup quick oatmeal

4 Tbsp peanut butter

2 cups flour

1 tsp soda

Mix thoroughly and spread about 1 1/2 inches thick on a cookie sheet. Bake 350° for 20 minutes. Frost with chocolate frosting.


Graham – Peanut Butter Balls

3/4 cup graham cracker crumbs

2 Tbsp sugar

1/4 tsp cinnamon

dash of nutmeg

1/4 cup chunky peanut butter

5 Tbsp + 1 tsp dark corn syrup

powdered sugar

Combine graham cracker crumbs, sugar, cinnamon and nutmeg. Stir in peanut butter and corn syrup. Roll into balls and roll in powdered sugar.


Special K Bars

1 cup white sugar

1 cup light karo syrup

1 cup peanut butter

6 cups Special K

1 cup chocolate chips

1 cup butterscotch chips

Stir and cook the sugar and karo syrup in large pot until comes to boil. Remove from heat. Stir in peanut butter. Add Special K and mix well. Pat into 9 x 13 pan. Melt together chips and use for topping.


Lemon Bars

For the crust:

  • 1 1/2 cups butter , softened

  • 3 cups flour

  • 3/4 cup powdered sugar

For the filling:

  • 2 cups white sugar

  • 1 teaspoon baking powder

  • 2 tablespoons flour

  • 4 eggs

  • 1/4 cup fresh lemon juice

Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper (for easier removal) or spray it with cooking spray.

For the crust, combine butter, flour, and powdered sugar until combined. You can use a food processor or mixer for this until it comes together. It may seem dry at first but it will come together. Press into the bottom of the pan and bake for 13-15 minutes.

For the filling, mix the sugar, baking powder, flour, eggs, and lemon juice until combined. Beat for 2-3 minutes. Poor over crust and bake for 23-25 minutes or until filling is set. Remove from oven and let cool. Sprinkle with powdered sugar for serving.

Store in the refrigerator. Before serving remove from fridge for about 10 minutes to let the crust soften. Makes about 20 bars.



Blonde Brownies

2/3 cup butter, melted

2 cups light brown sugar, packed

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup chopped walnuts

  1. Preheat oven to 350°. Spray a 13 x 9 inch pan with cooking spray.

  2. Combine butter and sugar and beat with an electric mixer at medium-high speed until creamy. Add eggs and vanilla and mix well.

  3. Combine flour, baking powder and salt. Stir into egg mixture. Stir in chocolate chips and nuts. (Batter will be stiff.)

  4. Pour batter into pan. If desired, sprinkle more nuts and chocolate chips on top.

  5. Bake 35 to 40 minutes, until a toothpick inserted in the center comes out with moist crumbs. Let cool and cut into squares.


Ooey, Gooey Chocolate Chip And Toffee Bars

Author: Leigh Anne Wilkes
Recipe type: Dessert
  • 2⅓ C flour
  • ⅔ C brown sugar
  • ¾ C butter, chilled
  • 1 egg, slightly beaten
  • 1 (12 oz.) pkg. chocolate chips, semi sweet
  • 14 oz. sweetened condensed milk
  • 10 oz. Skor toffee bits
  1. Stir together flour and brown sugar.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Add egg and mix well.
  4. Reserve 1½ cups of this mixture and press remaining into a greased 9×13 inch pan.
  5. Bake for 10 minutes at 350.
  6. Pour milk over hot crust and top with 1½ cups toffee bits.
  7. Stir in 1½ c. chocolate chips into reserved crumb mixture
  8. Sprinkle remaining crumb mixture over top plus remaining chips.
  9. Bake 25-30 more minutes.
  10. Top with remaining toffee bits.

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