Any recipe will work. The trick is to change the sugar that is in them. If the recipe calls for 1 cup sugar, change that to 1/3 Cup white, 1/3 Cup light brown, and 1/3 Cup dark brown sugar. Dark brown can be found right next to light brown in the store.
You will have amazing cookies every time.Does anyone have any good bar or cookie recipes?
Chocolate Caramel Bars
• 2 1/2 cups all-purpose flour, divided
• 2 cups quick-cooking oats
• 1 1/2 cups packed brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups cold butter or margarine
• 2 cups semisweet chocolate chips
• 1 cup chopped pecans
• 1 12 oz. jar caramel ice cream topping
In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13x9” baking pan. Bake at 350 degrees F for 15 minutes. Sprinkle with chocolate chips and pecans.
Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack before cutting.
Meyer Lemon Bars
Crust:
1 cup all purpose flour
1/2 cup confectioners' sugar
1/8 tsp salt
4 ounces (1 stick) unsalted butter, cold and cut into 1/2 inch pieces
Filling:
2 large eggs
1 cup superfine or bakers' sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated meyer lemon zest*
1/4 cup freshly squeezed meyer lemon juice*
Preheat oven to 350F. Butter and line an 8-inch square pan with parchment paper.
To make crust:
Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.
To make filling:
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and juice until well combined. Pour over crust (it's okay if crust is still hot). Bake until filling is just set, about 15 to 18 minutes. Cool completely before serving. Dust with confectioners' sugar if desired.
* Note: I use meyer lemons (because we have a tree in our garden). Meyer lemons are less tart than the Eureka lemons found in the supermarket. The lemon bars will be a bit tarter with Eureka lemons, but you can increase the sweetness by adding an additional 1-2 tablespoons of sugar to the filling.
this is the easiest thing in the world tho'
Magic Cookie Bars with Variations
1/2 cup butter OR margarine
1 1/2 cups graham cracker crumbs
1 (14-ounce) can sweetened condensed milk
1 cup (6-ounces) semisweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350*F (175*C).
In a 13 x 9 x 2-inch baking pan, melt butter in oven.
Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs.
Sprinkle with chips then coconut and nuts; press down firmly.
Bake for 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly, if desired. Cut into bars. Store loosely covered at room temperature.
Makes about 36 bars.
Variations:
Mint Magic Bars: Combine 1/2 teaspoon peppermint extract and 4 drops green food coloring (if desired) with sweetened condensed milk. Proceed as above.
Mocha Magic Bars: Add 1 tablespoon instant coffee granules and 1 tablespoon chocolate flavored syrup with sweetened condensed milk. Proceed as above.
Peanut Butter Magic Bars: Combine 1/3 cup peanut butter with sweetened condensed milk. Proceed as above.
Maple Magic Bars: Combine 1/2 to 1 teaspoon maple flavoring to sweetened condensed milk. Proceed as above.
Seven Layer Magic Cookie Bars: Add 1 cup (6-ounces) butterscotch flavored chips after chocolate chips. Proceed as above.
NO!!!! BAKE!!!! ROCKY!!!! ROAD!!!! BARS!!!!
1 cup graham cracker crumbs
1/4 cup butter, melted
1/3 cup water
1/4 cup butter
15 oz. pkg.DRY milk chocolate frosting mix
1 cup miniature marshmallows
1/2 cup chopped pecans
1/4 cup semisweet chocolate chips
PREPARATION:
Combine graham cracker crumbs and 1/4 cup melted butter in a small bowl. Press into bottom of a 9'; square pan. Set aside while preparing filling.
In heavy saucepan, combine 1/4 cup butter and water and heat to boiling.
Add the dry frosting mix (Jiffy brand is best - be sure the boxes add up to about 15 ounces) and blend well. Remove from heat and let cool slightly, about 4 minutes. Stir in marshmallows, pecans, and chocolate chips and spoon onto graham cracker crust. Cool completely and cut into pieces to serve. If you can't find the dry frosting mix, you can make this with the canned, or tub frosting. Omit the water, 1/4 cup butter, and the dry frosting mix. Melt a 12 ounce package of chocolate chips in a small saucepan. Remove from heat and add a 16 ounce tub of prepared milk chocolate frosting and beat until smooth. Fold in marshmallows, pecans, and chococolate chips and spread over graham cracker crust; let cool completely and cut into pieces. 25 bars
Scotcharoos
1 Cup White Sugar
1 Cup of Light Corn Syrup (Karo)
1 1/2 Cup of creamy Peanut butter
6 Cups of Rice Krispies
1/2 bag of semi sweet chocolate chips
1/2 bag of butterscotch chips
On your stovetop in a large pan melt the first three ingredients until they reach a slow boil, mix well. Remove from heat and stir in the cereal. Put that into a 9x13 pan, smooth out the top and let cool.
When cool, in a smaller pan on your stove top melt the chips together over low heat. Pour that on top of the bars and let cool and harden.
Awesome!!
Soft banana cookies
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