Salted Nut Squares

** Recipe from Bake or Break **

* 3 c. salted peanuts (no skins), divided
* 2 1/2 Tbl. butter
* 2 c. peanut butter chips
* 14 oz. sweetened condensed milk
* 2 c. miniature marshmallows
* kosher salt or sea salt, optional

Place 1 1/2 c. peanuts in the bottom of an ungreased 11″x 7″ pan.  Melt butter & peanut butter chips in a large saucepan over low heat. Stir until smooth.  Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended.  Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 1/2 c. peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.  Cover & refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.

* Note:  These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between bottom of pan and top of bars. The same amount of filling will work and give you slightly thinner bars.

Lighter Butterscotch Bars

** Recipe from Iowa Girl Eats **

* 1 c. packed brown sugar
* 5 Tbl. butter, melted
* 1 tsp. vanilla
* 1 egg
* 9 oz. flour (about 2 c.)
* 2 1/2 c. quick-cooking oats (can use old-fashioned oats)
* 1/2 tsp. salt
* 1/2 tsp. baking soda
* 3/4 c. fat-free sweetened condensed milk
* 1 1/4 c. butterscotch chips
* 1/8 tsp. salt
* 1/2 c. chopped pecans (can use walnuts)
 
Heat oven to 350. Whisk together butter and sugar in a large bowl. Whisk in vanilla and egg, then set aside.  In a separate bowl, combine flour, oats, salt, and baking soda. Add to butter & sugar mixture, then combine with a fork until crumbly.  Place 3 c. of oat mixture into bottom of a non-stick sprayed 9×13″ baking dish. Press evenly into bottom of pan, then set it, and remaining oat mixture aside.  Combine sweetened condensed milk, butterscotch chips, and salt together in a microwave safe bowl. Heat for 1 min, stirring every 20 secs, until melted and smooth. Pour over crust, then spread to cover evenly. Sprinkle pecans on top, then add remaining oat mixture on top.  Bake for 25-30 min, or until topping is golden brown. Place on a cooling rack and run a knife around the outside edges. Cool completely, then slice and serve.

White Chocolate Brownies

**  Recipe from Tartelette ** 

* 6 Tbl. unsalted butter
* 8 oz. white chocolate
* 2 eggs
* 1/4 c. sugar
* 1/2 Tbl. vanilla
* 1 c. flour
* 1/2 c. semisweet chocolate chips

Heat oven to 350.  Grease & flour an 8" square baking pan, or line with foil.  Melt butter & 4 oz. of white chocolate in top of double boiler over hot water. When melted remove from heat & add remaining white chocolate. Stir to blend well. Set aside. Beat eggs & sugar until pale and thick. Add white chocolate & butter mixture, vanilla & flour. Beat just until smooth. Add chocolate chunks & mix in by hand, being careful not to over mix.  Pour into prepared pan & bake 35 min, or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.

Cherry Squares

** Recipe from Pretty Kitten's Kitchen **

* 1 c. (2 sticks) butter, softened
* 2 c. sugar
* 4 eggs
* 3 c. flour
* 1/2 tsp. almond extract
* 1 tsp. vanilla
* 1 lg. can cherry pie filling

Heat oven to 375.  Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in extracts. Gradually mix in flour until well incorporated.  Spread 3/4 of  batter in bottom of a 9x13" pan lined with parchment paper. Scoop cherry pie filling over batter in pan.
Drop remaining batter by spoonfuls over cherries.  Bake 45 min. Let cool completely before slicing and serving.

Cake Batter Cheesecake Bars

** Recipe from The Teenage Taste ** 

* 1 ¾ c. vanilla cookie crumbs (i.e. Nilla wafers) 
* 6 Tbl. butter, melted 
* 16 oz. cream cheese, at room temperature 
* ¾ c. + 2 Tbl. granulated sugar, divided 
* ½ c. yellow cake mix 
* 2 eggs + 1 egg yolk 
* ½ c. + 2 Tbl. milk 
* 1 ½ tsp. vanilla extract 
* ¼ tsp. salt 
* ¼ c. sprinkles 
* ~5 drops blue food coloring (optional) 
* ~3 drops green food coloring (optional)

Heat oven to 350. Grease a 9" square baking pan, then line with parchment paper; set aside.  Stir together cookie crumbs, 2 Tbl. sugar, and melted butter. Press into bottom of prepared pan. Bake until crust is just brown around edges, 8-10 minutes.  Meanwhile, beat cream cheese with a mixer on medium, until fluffy, about 2 min. Add remaining sugar and beat for an additional couple of min, until smooth. Add eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in cake mix and sprinkles until smooth.  Pour filling over crust. Set pan in a larger pan (a 9×13" works for this), and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40-45 min. Remove baking pan from water bath, and transfer to a wire rack. Let cool 30 min, then refrigerate for at least 3 hrs. or overnight.  Cut into bars. Store leftovers in an airtight container in refrigerator.

Clean Eating Coconut Lime Oat Bars

** Recipe from The Gracious Pantry **

* 2 c. quick oats, dry, roasted in oven w/o oil for 15-20 min. or until golden brown
* 1 c. peanut butter
* 1/2 c. honey
* 1/2 c. unsweetened apple sauce
* 1 c. unsweetened, dry coconut flakes
* Zest of 2 limes
* Juice of 1 lime

Heat oven to 350.  Combine all ingredients in a large mixing bowl and knead with your hands.
Spread mixture into a 9x13" baking dish. This will take a little patience as the mixture is thick and needs a little “convincing” to smooth itself out. Just keep nudging it across the dish until you have a nice, even spread.  Bake 30-40 min. or until top is golden brown.  Cut into 24 squares and allow to cool before eating (they stay hot for a while!).

Chocolate Chip Toffee Bars

** Recipe from Smells Like Home **


* 2 c. plus 2 Tbl. all-purpose flour
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 12 Tbl. unsalted butter, melted and cooled until warm
* 1 c. light brown sugar, packed
* 1/2 c. granulated sugar
* 1 large egg plus 1 egg yolk
* 2 tsp. pure vanilla extract
* 1 1/2 c. milk or semi-sweet chocolate chips
* 3/4 c. Heath toffee bits

Adjust top rack of oven to center.  Heat oven to 325.  Line an 8×8" baking pan with aluminum foil so that edges of foil overhang two sides of pan; grease foil with butter or cooking spray.  Whisk first 3 ingredients in a medium bowl and set aside.  In bowl of a stand mixer fitted with paddle attachment or in a large bowl, mix butter and sugars together until thoroughly combined.  Beat in egg, yolk, and vanilla until just combined.  Add in dry ingredients and beat at low speed until mix is just combined – do not overbeat.  Stir in chocolate chips.  Spread half of dough out in bottom of baking pan with slightly damp fingers to prevent sticking.  Sprinkle toffee bits over dough.  Crumble remaining dough over toffee bits – don’t worry about filling in all gaps; dough will bake together.  Bake 30-35 min, until a toothpick comes out clean. Allow pan to cool on a wire rack for 15 min. before carefully removing bars in foil from pan.  Allow bars to cool completely before slicing.

Peanut Butter-N-Oatmeal Bars

** Recipe adapted from cooks.com - pictures from ME! **

Bars:
* 4 c. quick oats (use GF if desired)
* 1 c. packed brown sugar
* 3/4 c. melted butter
* 1 tsp. vanilla

Heat oven to 375.  Mix ingredients & evenly press into a greased jelly roll pan.  Bake 15-20 min.  Cool slightly.

Topping:  (If desired!!  Bars are quite good on their own!!)
* 6 oz. butterscotch chips (I used chocolate!)
* 3/4 c. peanut butter (I used chunky!)

Melt & spread on top of bars.  Place pan in fridge & allow topping to set.  Cut into bars. 
** NOTE: even though my topping "set", after it came back to room temp, it was messy. :(  So, I put 2 chocolate sides together & made "sandwiches"!!  :)

Chocolate Shortbread Bars w/ White Chocolate Candy Corn M&M's

** Recipe from Picky Palate **

* 2 sticks softened butter
* 1/2 c. granulated sugar
* 2 Tbl. brown sugar
* 1/2 c. chocolate chips
* 1 3/4 c. all purpose flour
* 1/4 tsp. kosher salt
* desired M&M's for topping

Heat oven to 350 & line an 8×8" pan with foil that’s been sprayed with non stick cooking spray.  In a stand or electric mixer, beat butter & sugars until light and fluffy.  Place chocolate chips in micro-safe bowl & microwave in 30 second intervals until melted & smooth, stirring.  Pour melted chocolate into mixer beating until well combined. Slowly add flour & salt until well combined.  Dough will be thick.  Press dough into prepared pan & line with M&M’s, pressing in slightly. Bake 30-35 min, until cooked through.  Let cool completely and cut into squares.

Lemon Brownies

** Recipe from Rita's Recipes **

* 3/4 c. flour
* 3/4 c. sugar
* 1/4 tsp. salt
* 1 stick of butter, softened
* 2 eggs
* juice from 1/2 lemon (about 1 Tbl.)
* zest from 1/2 lemon (about 1 tsp.)

Glaze:

* 1/2 c. powdered sugar
* 1 Tbl. lemon juice
* additional lemon zest

Heat oven to 350.  Combine flour, sugar and salt in a large bowl.  Mix in butter.  In another bowl, whisk eggs with lemon juice & zest.  Add egg mixture to flour mixture & mix well.  Pour into prepared 8x8" pan.  Bake 25 min.  You can double recipe & bake in a 9x13" pan for 30 min.  Remove from oven and let cool.  Combine all glaze ingredients & pour over top of cooled brownies.

Carmelita Bars

** Recipe from Tried and True **

* 1 ¼ c. quick oats (GF if desired)
* 1 ½ sticks butter
* ¼ tsp. salt
* ¼ tsp. soda
* 1 c. brown sugar
* 1 c. chopped nuts (pecans or walnuts)
* 1 (6 oz.) package of chocolate chips
* 1 bag Kraft caramels

Heat oven to 350.  Melt caramels with evaporated milk (microwave 2 min, stir, & microwave 2 min). Let cool.  Mix flour, oats, salt, sugar, soda, and brown sugar. Pour in melted butter & stir. Press half of mixture into a greased 8x8" pan. Bake 12 min. Remove from oven and sprinkle nuts and chocolate chips across top of mixture. Spread caramel mixture over top, & complete bars by sprinkling remaining crumb mixture evenly across top. Bake 25 min. and let cool at least 2 hrs. before cutting into bars and serving.

Avalanche Bars

** Recipe from Cookies & Cups **

* 12 oz. bag of white chocolate chips

* 1/4 c. creamy peanut butter

* 3 c. Rice Krispies

* 1 1/2 c. mini marshmallows

* 1/4 c. mini chocolate chips + 2 Tbl. for garnish.

Lightly grease a 9×9" pan (or 8×8" if you prefer thicker bars).  In microwave-safe bowl, heat white chips on med. power for 1 min.  Stir until chips are melted, heating 30 sec. longer if needed.  Add in peanut butter with melted chips, then add cereal.  Let cool approx. 15–20 min, stirring every 5 min. or so to help cool.  Add marshmallows and chocolate chips; stir to combine.  Dump mixture into prepared pan & spread evenly, pressing lightly with the back of a spoon, but do not compact too much, otherwise they will get hard.  Press remaining chocolate chips into top for garnish.  When bars are completely cooled, cut into squares and enjoy!

Red Velvet Cheesecake Brownies

** Recipe from Sweet Pea's Kitchen **

* 1/2 c. butter
* 2 oz. dark chocolate, coarsely chopped
* 1 c. sugar
* 2 large eggs
* 1 tsp. vanilla extract
* 1 1/2 tsp. red food coloring
* 2/3 c. all purpose flour
* 1/4 tsp. salt
* 8 oz. cream cheese, room temperature
* 1/3 c. sugar
* 1 large egg
* 1/2 tsp. vanilla extract


Heat oven to 350. Butter the bottom and sides of an 8" metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.  In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.  In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.  Pour into prepared pan and spread into an even layer.  To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.  Bake for 35-40 min, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.  Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

White Chocolate S'mores Gooey Cake Bars

** Recipe from Picky Palate **


* 1 box yellow cake mix
* 1 lg. egg
* 1 stick (1/2 c.) unsalted butter, softened
* 4 1/2 full graham crackers
* 10 oz. bag white chocolate chips
* 2 c. mini marshmallows
* 1/2 c. sweetened condensed milk

Heat oven to 350.  Line an 8×8" baking pan with foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges. (It will be a full pan.)  Place cake mix, egg & butter into a lg. mixing bowl. Mix with hands until a nice dough forms, similar to cookie dough. Press half of dough into bottom of prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 min, until cooked through and golden brown on top. Remove from oven. Let cool for 5 min. then take a plastic knife and run along edges to loosen marshmallow (this will make it easier to pull foil out of pan to remove bars.)  Let cool completely then remove bars from pan with foil edges.  Cut bars into squares and serve.

Sugar Cookie Bars

** Recipe from Our Family Treat **

* 1 c. butter, softened
* 8 oz. cream cheese, softened
* 1 1/2 cup sugar
* 1 egg
* 1 tsp. vanilla
* 1/2 tsp. baking soda
* 1 tsp. baking powder
* 2 1/2 c. flour

Heat oven to 350.  Cream together butter, cream cheese & sugar until nice and creamy. Then add egg & vanilla. Add all dry ingredients. Mix well. Spread mixture onto a greased cookie sheet and bake 20 min. Let cool. Frost cookies and decorate. Cut and serve!  

Chocolate Chip Caramel Bars

** Recipe from Our Family Treat **

* 1 box yellow cake mix
* 1/3 c. vegetable oil
* 2 eggs
* 1 c. mini milk chocolate chips
* 1 c. white chocolate chips
* 1 c. Skor toffee chips
* 32 caramels
* 1 can sweetened condensed milk
* 1 stick of butter

Heat oven to 350.  Mix together cake mix, oil & eggs. Then mix in different chips.  Press half of mixture into a greased 9x13" pan. Bake 10 min. While crust is in the oven, melt in a sauce pan the caramels, sweetened condensed milk & butter. When crust is done, pour sauce over top. Then sprinkle in chunks of the rest of the mixture. Bake for another 22-25 min. Let cool before serving.    

Gooey White Chocolate Fluffernutter Cake Bars

** Recipe from Picky Palate **

* 1 box yellow cake mix 
* 1 large egg
* 8 Tbl. unsalted butter, softened
* 1/2 c. creamy peanut butter
* 1/2 c. marshmallow creme
* 14 oz. can sweetened condensed milk
* 12 oz. bag white chocolate chips

 Preheat oven to 350.  Line a 9×13" baking dish with foil and spray with cooking spray.  Place cake mix, egg, & butter into a large bowl. Mix until well combined, (will be the consistency of thick cookie dough.)  Press dough into prepared baking pan - might need to use your hands.  Place peanut butter, marshmallow creme & condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 min, until cooked through. Center will seem somewhat jiggly, but will set up while cools.  Let cool completely, cut into squares and serve.

Mint Cream Cheese Bars

** Recipe from The Cookin' Chemist **

* 1/2 c. plus 2 Tbl. butter, divided
* 1 1/2 c. vanilla wafer crumbs (about 45 wafers, crushed)
* 1/3 c. powdered sugar
* 1/3 c. cocoa powder
* 1 pkg. (8 oz.) cream cheese, softened
* 1 Tbl. cornstarch
* 1 can (14 oz.) sweetened condensed milk
* 1 egg
* 1 1/2 tsp. peppermint extract or 1 Tbl. green creme de menthe
* green food coloring (optional)
* chocolate almond bark

Heat oven to 350. Melt 1/2 c. butter in the microwave or on the stove top. Stir in crumbs, sugar, & cocoa. Press firmly on the bottom of an ungreased 9x13" pan.
Beat cream cheese, remaining 2 Tbl. butter & cornstarch in a small bowl until fluffy. Gradually beat in sweetened condensed milk, then egg,  peppermint extract & food color. Pour carefully over prepared crust.  Bake 25 min, or until center is set. Cool. Melt 2 squares chocolate almond bark and decoratively drizzle over bars. Refrigerate until thoroughly chilled. Cut into bars. Store covered in refrigerator.

Prailine Topped Blondies

** Recipe from Read It & Eat **

• Blondies:
• * nonstick cooking spray
• * 1 c. flour, spooned and leveled
• * 1 tsp. baking powder
• * 1 tsp. kosher salt
• * 8 Tbl. (1 stick) unsalted butter
• * 1 c. packed light brown sugar
• * 1 tsp. vanilla extract
• * 2 large eggs
• 
  
• Topping:
• * 3 Tbl. packed light brown sugar
• * 2 Tb. unsalted butter
• * 1 tsp. vanilla extract
• * 1 c. powdered sugar
• * 1/2 c. chopped pecans

Heat the oven to 350. Spray an 8" square pan with cooking spray. Line pan with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides; spray the parchment with the cooking spray.  Make the blondie: In a medium bowl, whisk together the flour, baking powder, and salt.  In a medium saucepan, melt butter over med-low heat. Remove from heat & mix in brown sugar and vanilla. One at a time, mix in the eggs. Mix in flour mixture until just combined (do NOT overmix).  Spread batter into the prepared pan & bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, 25-28 min. Cool completely in the pan.
Make the praline topping: In a small saucepan, heat brown sugar & butter over med. heat, stirring occasionally, until bubbling, about 2 min. Remove from heat & whisk in vanilla, 1 Tbl. water, & powdered sugar until smooth. Spread over cooled blondies & sprinkle with pecans. Let topping set, 10-15 min.  Holding both sides of the paper overhang, lift blondies out of pan, transfer to a cutting board, and cut into 16 squares.  Store the in an airtight container at room temperature for up to 5 days.

Chewy No-Bake Nutter Butter Bars

** Recipe from Picky Palate **

* 1 - 1 lb. pkg of Nutter Butters

* 5 c. lg. marshmallows

* 4 Tbl. butter

Place Nutter Butters in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 min. Remove and pour in ground cookies. Stir to combine then transfer to a foil lined 8×8” baking pan. Let set up for 10 min. Remove bars out of pan with edges of foil and cut into squares.