School Peanut Butter Bars

These are so yummy- I made these for my husbands birthday this week!

from the kitchen of Jewal

3/4 C peanut butter
3/4 C butter
1/2 C sugar
1 1/4 C brown sugar
2 eggs
3/4 tsp soda
1/8 tsp salt
1/2 tsp vanilla

Mix well and stir in.....

1 1/2 C flour
2 C rolled oats

Spray a 17 x 11 inch pan and spread dough on it. Cook at 350 degrees for 10 minutes- do not ovebake.
While still warm spread with
1 C whipped peanut butter

Frosting:
1/2 cube butter
1-2 tsp vanilla
3 T cocoa
2-3 C powdered sugar
milk to consistancy of desired frosting

Peanut Butter Fingers

from the kitchen of Shelly

1 C butter or margarine
1 C sugar
1 C brown sugar
2/3 C peanut butter
2 eggs
1 tsp vanilla
2 C flour
1/2 tsp salt
1 tsp soda
2 C oatmeal

Mix first ingredients, then add dry. Spread in large cookie sheet, and bake at 350 for 15-18 minutes. Frost with peanut butter while warm, then frost with icing when cool.

Chocolate Mint Brownies

From the kitchen of Marlayne

1 C. all purpose flour
½ C/ butter, softened
½ tsp. Salt
4 eggs
1 tsp. Vanilla extract
1 can (16 ounces) chocolate flavored syrup
1 C. sugar

Filling:

2 C. confectioners’ sugar
½ C butter or margarine softened
1 T water
½ tsp. mint extract
3 drops green food coloring

Topping:
1 package (10 ounces) mini choc. Chips
9 T butter or margarine

Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 Z 9 X 2 in baking pan. Bake at 350 for 30 min (top of brownies will still appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator. Yield: 5-6 dozen.

Lime Coconut Bars

from the kitchen of Rona
Stir together:
¾ C. white sugar & ¾ C. brown sugar
1 ¾ C. unsifted flour
½ tsp. soda & 1 tsp. baking powder
1 C. quick oats

Mix in with PASTRY BLENDER by hand:
2 eggs stirred with 1 tsp. vanilla &
¾ C. softened butter

Then, stir in by hand:
1 generous C. crushed pecans &
1 generous C. coconut

Pat into ungreased cookie sheet. This won’t quite take up all of the cookie sheet, just go to within 2-3 inches of the end. Make sure it’s not too thick. Bake @ 350 degrees for 18–20 minutes. Cool 5 minutes, then cut into squares & leave in the pan. Cool 5 more minutes and glaze with:

1/3 C. fresh lime juice & a bit of grated rind 2 Tbl. Butter dash salt, & enough powdered sugar to make a thick glaze. Frost & enjoy.

Carmelitas

from the kitchen of Melanie

2 C. oatmeal (not minute)
2 C. flour
1 1/2 C. brown sugar
1 teas. salt
1 1/2 C. butter (softened)

Mix all ingredients together and press 1/2 or as much needed to cover bottom of 9X13 pan Bake 325 degrees for 17 mins.

1 bag milk chocolate chips (I used semi sweet)
1 jar Mrs Richard's butterscotch caramel (Smith's Food King) or any caramel.

pour choc chips, then caramel on top until covered. It will melt. Sprinkle remaining dry ingredients on top, then put back in oven for 17 more mins.Let cool completely before serving. I put in fridge overnight
and let set out before cutting.YUMMY! ENJOY!

Peanut Butter Bars

from the kitchen of Sarah

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
1 t. soda
1/2 t. salt
2 t. vanilla
2 cups flour
2 cups oats

Cream butter and sugars. Add eggs, peanut butter, and vanilla and mix. Add remaining ingredients and mix. Spread on greased cookie sheet. Bake @ 350 degrees for 12-15 minutes.
Spread thin layer of whipped peanut butter while still warm. When cool, frost with whipped chocolate frosting. (Can used store bought or use your own chocolate frosting recipe.)

Peppermint Candy Cane Brownies

 from "Our Best Bites"


Brownies:
4 squares unsweetened chocolate (4oz)1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring

Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter

Additional:

1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)

First, the Brownies:

Preheat oven to 350 degrees.

The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened. If you're not familiar with baking chocolate, it comes in squares.  Give those squares a rough chop so they'll be easier to melt: Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped) Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.


In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy, like this: Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.

Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)

Next layer is the frosting:

Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.

Chocolate Glaze:

Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth. Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to this chocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.

Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.

Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one. Or two.

Brownies from Heaven

from the kitchen of Linda

1 c butter, softened
2 c sugar
2 eggs
1 tsp vanilla
2 c flour
1/2 c baking cocoa
1 c chopped walnuts

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine flour and cocoa; add to creamed mixture just until combined.  Stir in walnuts.  Spread into an ungreased 9 x 13 inch pan.  Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean,  Cool on a wire rack.

Frosting:
1/2 c butter, softened
3 1/2 c powdered sugar
1/3 c baking cocoa
1/4 c milk
1 tsp vanilla

In a small bowl, beat butter until fluffy.  Beat in powdered sugar, cocoa, milk and vanilla until smooth.  Spread over brownies.  Cut into bars.

Pumpkin Butterscotch Bars

from the kitchen of Marlayne

• 1 recipe cookie base
• 1 cup all-purpose flour
• 1 cup quick or old-fashioned oats
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 teaspoon baking soda
• 3/4 teaspoon pumpkin pie spice
• 3/4 cup butter or margarine, melted
• 1 recipe fudge
• 2 tablespoons butter or margarine
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 3/4 cup granulated sugar
• 1/2 cup 100% Pure Pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
• 3/4 cup chopped walnuts, divided
• 1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F.  Line 15 x 10-inch jelly-roll pan with foil.

FOR COOKIE BASE:

Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan.

Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.

FOR FUDGE:

Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.

Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.

Pumpkin Spice Bars

from the kitchen of Sherry

4 eggs
2 cups sugar
1 cup vegetable oil
1 15 oz can pumpkin
2 cups flour
2 t baking powder
1 t baking soda
2 t ground cinnamon
1/4 t ground ginger
1/4 t cloves

Beat eggs, sugar, oil and pumpkin. Stir in flour and remaining
dry ingredients. Pour batter in greased jelly roll pan 15x101/2 or
cook longer in a 9x13 pan. Bake 350 degrees for 20-25 minutes.
Cool.

Cream Cheese frosting:
4 oz cream cheese softened
1/4 cup + 2 teaspoons butter
1 t vanilla
3 cups powdered sugar

Pumpkin Bars with Cream Cheese Frosting

from the kitchen of Michelle-

Bars:
2 c Flour
2 c Sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp cloves
1 c oil
1 (16-oz.) can (2 cups) pumpkin
4 eggs
1/2 c chopped nuts (optional)
1/2 c raisins (optional)

Frosting:
2 c powdered sugar
1/3 c butter, softened
3 oz cream cheese, softened
1 T milk
1 tsp vanilla

Heat oven to 350 degrees. Grease 15x10x1-inch (bar) baking pan.
Combine all ingredients for bars except for the nuts and raisins; beat at a low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan.

Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.

In a small bowl, combine all frosting ingredients; beat until smooth. Spread over cooled bars. Cut into bars. Store in refrigerator. 48 bars.

High Altitude- above 3500 feet: decrease baking soda to 1/2 tsp. Bake at 375 degrees for 30-35 minutes.