Chocoladamias

These sounded good, but I didn't like them. I don't know if it was due to the fact that I used cashews instead of macadamias or that they didn't cook through, but I won't be keeping this recipe. I much prefer the taste of the blondies with chocolate chips that my grandmother made which were called Congo Bars and used brown sugar. I am going to go through my other blondies recipes and pull them out because I have realized that I already have the perfect blondies recipe!!

Chocoladamias

1/3 c. butter
1/2 c. white baking pieces
2 eggs
1 c. sugar
1 t. vanilla
1 c. flour
1/4 t. salt
1/2 c. chopped macadamia nuts
1/2 c. milk chocolate pieces

1. Grease a 9" x 9" baking pan and line the bottom and sides with waxed paper. Grease the waxed paper.
2. In a small saucepan cook and stir butter and white baking pieces over low heat until melted, mixture may separate. Set aside.
3. In a small mixer bowl beat eggs. Gradually add sugar, beating until light. Add butter mixture and vanilla. Add flour and salt, mixing well. Stir in nuts and chocolate pieces. Turn into prepared pan.
4. Bake in a 325ºF oven for 35 minutes or until top is golden.
5. Cool in pan on a wire rack. Loosen edges and invert. Remove waxed paper and invert again. Cut into bars. Makes 36 bars.

Yuletide Toffee Squares

Unfortunately this is not a keeper!! Perhaps I did something wrong, but not only did the chocolate not melt on the top, but the base was too chewy. The flavors all worked together, but the consistency wasn't to my liking. I would rather have true toffee than this pale imitation.

Yuletide Toffee Squares

4 1/2 c. quick or old-fashioned oats
1 c. firmly packed brown sugar
3/4 c. butter, melted
1/2 c. light or dark corn syrup
1 T vanilla extract
1/2 t. salt, optional
2 c. semisweet chocolate chips
2/3 c. chopped nuts, optional

1. Preheat oven to 400ºF. Grease 15 1/2" x 10 1/2" jelly-roll pan.
2. In large bowl, combine oats, sugar, butter, corn syrup, vanilla, and salt. Stir together until well-combined. Firmly press mixture into prepared pan. Bake for 15-18 minutes, or until mixture is brown and bubbly.
3. Remove from oven. Immediately sprinkle chocolate chips evenly over toffee. Let stand 10 minutes. Spread chocolate evenly over toffee and sprinkle with nuts. Cool completely in pan on wire rack. To serve, cut into squares. Makes about 6 dozen cookies.

White Chocolate-Almond Blondies

The same thing happened with these blondies as with the brownies the other day. I baked them in a glass pan half the size of the original recipe, this time I actually measured the pan against the larger one to make sure. After I finished cooking and cooling them, I tried to get them out of the pan and the edges were done but not the insides. So, I scraped away the doughy insides and placed it in another baking pan. I wonder if it is because of the glass pan? I just have to make sure that I don't go taller than about 3/4" of dough in the pan for future batches of brownies. I loved the flavor of this recipe, so I will keep this recipe.

White Chocolate-Almond Blondies

2 c. flour
1 1/2 t. baking powder
1/2 t. salt
2/3 c. butter
1 1/2 t. instant coffee
2 c. firmly packed brown sugar
2 large eggs, lightly beaten
1 c. whole natural almonds, coarsely chopped and toasted
1 c. white chocolate morsels

1. Combine flour, baking powder, and salt in a bowl. Set aside.
2. Melt butter in a large saucepan over medium-low heat. Add coffee granules, stirring until dissolved. Remove from heat. Add brown sugar and eggs, stir well. Gradually stir in flour mixture. Add almonds and white chocolate morsels, stirring well.
3. Spread batter in a lightly greased 13" x 9" x 2" pan. Bake at 350ºF for 30 minutes. Cool completely in pan on a wire rack. Cut into squares. Makes 2 1/2 dozen.

Chocolate Mocha Brownies

This is how the bar looked when I followed the directions. It tasted good, but didn't cook in the middle. I scooped out the uncooked part and baked it again and they came out perfectly!!

The thinner brownies were chewy and tasty. I have to say that I didn't taste the coffee as much as I had hoped, but I will add more next time. These would be wonderful with a scoop of ice cream. My advice is to bake the full recipe in a jelly-roll pan, we always called this a cookie sheet. Keep your eyes on it, as you may not need to bake them as long as this recipe calls for. I used Nestlé semi-sweet chocolate chunks and white chips.

Chocolate Mocha Brownies

1 c. firmly packed brown sugar
3/4 c. butter
2 T instant coffee
1 T hot water
2 eggs
2 T vanilla
2 c. flour
2 t, baking powder
1/2 t. salt
4 oz. semi-sweet chocolate, broken into small pieces
4 oz. white chocolate, broken into small pieces

1. In a medium saucepan, melt sugar and butter over medium-low heat.
2. Dissolve coffee in hot water and stir into butter mixture. Cool to room temperature.
3. Preheat oven to 350ºF. Beat eggs and vanilla into butter mixture.
4. In a large bowl, sift together flour, baking powder, and salt. Stir butter mixture into dry ingredients. Fold in chocolate chunks.
5. Pour batter into a greased 8" x 11" baking pan. Bake 25-30 minutes or until light brown.
6. Cool in pan. Cut into 1 1/2-inch squares. Makes about 3 dozen brownies.

Quick Scotch Bars

This was a strange recipe. Basically you mix a ton of sugar and butter with some oats and bake it. The optional chocolate topping was necessary in my mind. The result was a brown sugary bar, almost like candy. I really can't keep this extremely sweet dessert recipe, though!! I can't even imagine a scenario where anyone but me would like this. I was afraid it wouldn't hold together, but it set up fine after cooling well. I can't believe I am saying this, but this bar is WAY TOO SWEET!!

Note: Later, since I didn't want to waste it, I crumbled these bars over ice cream and it was yummy. Sort of caramel flavored.

Quick Scotch-Teas

1 c. butter, softened
2 c. brown sugar
4 c. quick-cooking oats
1/2 t. salt
2 t. baking powder
chocolate chips, optional

1. Combine butter and brown sugar in saucepan. Cook over low heat, stirring, until melted. Remove from heat.
2. Blend in oats, salt, and baking powder, mixing well.
3. Pour into greased 13" x 9" x 2" baking pan. Bake at 350ºF for 20-25 minutes.
4. Sprinkle with chocolate chips immediately after taking from oven. Spread chocolate chips as they melt.
5. Cool and cut into bars.

Lemon Squares with Jam Filling

I was craving something sweet for dessert, so I made this variation on a lemon bar. It was good, but not so different from my standard lemon bar recipe that I need to keep a separate recipe. Basically, you just add a layer of jam between the crust and the lemon curd topping for a standard lemon bar recipe. I wish I had cooked it a bit longer, so the top of the lemon curd was more crispy.

Lemon Squares with Jam Filling

2 c. flour
1/3 c. powdered sugar
1/4 t. salt
1 c. butter, chilled and cut into pieces
1 1/4 c. sugar
1/4 t. baking powder
3 eggs
1/3 c. lemon juice
2 T grated lemon zest
3/4 c. strawberry or raspberry jam
3 T. flour
confectioner's sugar for dusting on bars

1. Preheat oven to 350ºF.
2. Grease and flour an 11" x 7" baking pan.
3. In a large bowl, stir together 2 cups flour, 1/3 cup powdered sugar, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press the mixture into the prepared pan and bake for 15 minutes, or just until firm.
4. Meanwhile, in a medium bowl, stir together the sugar, baking powder, and 3 Tablespoons flour. Add the eggs, lemon juice, and lemon zest. Mix until well blended.
5. Remove the pan from the oven and spread the jam over the crust. Spread the lemon topping over the jam and bake for another 25-30 minutes, or until the topping is set.
6. Let cool in the pan on a rack. Dust the top lightly with powdered sugar before cutting into squares. Makes 15 squares.

Fudge Brownies

These were good brownies, especially for breakfast!! I didn't have any ice cream, so I used whipped cream instead. These brownies were crispy on the outside and chewy on the inside, the way I like them. You have to be careful not to overbake them, otherwise they will get too hard. I downsized the recipe and lessened the cooking time to about 35 minutes. I also made the mistake of mixing the sugar and flour ahead of time in a bowl, so I just added the egg and vanilla and then stirred in the chocolate. I left out the nuts, but for those who like nuts, they would be good. This recipe was originally from Good Housekeeping.

Fudge Brownies

1 c. butter
6 oz. squares of unsweetened chocolate
2 c. sugar
4 eggs
1 c. flour
1 t. vanilla
1/2 t. salt
8 oz. walnuts, chopped

1. Preheat oven to 350ºF. Grease 9" x 9" baking pan.
2. In heavy 3-quart saucepan over low heat, melt butter and chocolate, stirring frequently. Remove saucepan from heat.
3. With a wooden spoon, beat in sugar and eggs until well blended. Stir in flour, vanilla, salt, and nuts. Spread batter evenly in pan.
4. Bake 45-50 minutes until toothpick inserted 2 inches from edge comes out clean. Cook brownies in pan on rack.
5. When cold, cut brownies crosswise into 4 strips, then cut each strip into 3 pieces. Store in tightly covered container. Makes 16 brownies.

Peanut Brittle Cookies

This recipe was pretty good. I have some other recipes for something called Cookie Brittle which is similar, but this had peanuts in it. I should have used a larger pan so that the inside would have cooked longer. I quartered the recipe and used cocktail peanuts instead of dry roasted, and cut down the salt. I just realized that the recipe called for self-rising flour, I used all-purpose, so that may have affected the consistency of these bars. Also, I added the peanuts to the mix instead of sprinkling them on top. It's amazing that these bars came out at all with all the changes I inadvertently made!!

Peanut Brittle Cookies

1 c. butter
1/2 t. salt
1 1/2 t. vanilla
1 c. firmly packed brown sugar
2 c. self-rising flour
6 oz. chocolate chips
1/2 c. chopped roasted peanuts

1. Preheat oven to 375ºF.
2. Blend butter, salt, and vanilla. Add brown sugar and blend. Add flour and chocolate chips.
3. Press mixture into a greased and floured 15" x 10" x 1" pan. Sprinkle with peanuts.
4. Bake 25 minutes. Cool and cut into bars or break into chunks.

Mock Heath Bars

I know I said I wouldn't try any more "kiddie" recipes, but I couldn't pass this one up!! This is a toffee bar that is made with Saltine crackers, and it tastes pretty good. I must say, though, that I would rather have the real thing, and will make real toffee next time. This recipe is a good short-cut and is pretty quick and easy.

I quartered the recipe and used butter instead of oleo, or margarine. I also toasted the chopped almonds before I sprinkled them on the chocolate. I ruined the first batch of toffee by overcooking it. The second batch was still light in color and still foamy when I removed it from the stove at about 2 minutes.

Mock Heath Bars

1 c. oleo
1 c. brown sugar
saltine crackers
12 oz. chocolate chips
chopped nuts, if desired

1. Line jelly roll pan with crackers
2. Boil oleo and brown sugar hard for about 2 1/2 minutes. Pour over crackers, spreading out to cover all crackers.
3. Put in 350ºF oven for 5 minutes. Remove and set on the oven door.
4. Pour chocolate chips over the mixture and place back into the oven with the door open for 3 minutes. Remove the pan from the oven and spread the chocolate chips out evenly. Sprinkle with nuts, if desired.
5. Refrigerate, can be frozen. Once set, bars can be broken apart by hand.

Crunchy Buttery Chocolate Bars

These bars are good, but after I have made them I realized that I no longer need recipes for "kids" dishes. If I was going to spend time making a dessert bar, I would rather make something a bit more sophisticated. I will pass this recipe on to someone who will have fun with their kids making a wacky dessert bar!! About the picture below, I got a bit hungry and tested out the bars before the chocolate had set. I should have taken the picture before I taste-tested them!!

Crunchy Buttery Chocolate Bars

1 8.5-oz. can of chow mein noodles
1 12-oz. can of peanuts
6 2.1-oz. Butterfinger candy bars
3/4 c. sugar
1 c. light corn syrup
3/4 c. creamy peanut butter
1 12-oz. packages of semisweet chocolate chips, melted

1. Combine the first 3 ingredients in a large bowl and set aside.
2. combine sugar and corn syrup in a saucepan and cook over medium heat, stirring constantly for 6 minutes or until the sugar dissolves. Stir in peanut butter.
3. Pour peanut butter mixture over the noodle mixture and stir well.
4. Spread mixture in a greased 15" x 10" x 1" baking pan.
5. Spread chocolate over noodle mixture.
6. Let stand 4 hours or until chocolate is firm. Cut into bars. Makes 40 small bars.

Peanut Butter Squares

I have so many bar cookie recipes, but I wanted to start to winnow them down. So, I tried this recipe. I used dark brown sugar and quartered the recipe. I didn't do a great job with the marbling of the frosting, but it tasted good. These bars have a great taste, but they were a bit dry. I will keep this one around until I can test out the other peanut butter bars.

Peanut Butter Squares

1/2 c. brown sugar, packed
1/2 c. sugar
1 egg
1/2 c. butter
1/3 c. peanut butter
1 c. flour
1 c. oatmeal
1/2 t. baking soda
1/4 t. salt

1. Preheat the oven to 350ºF.
2. Combine the sugars, egg, butter, and peanut butter, mixing well.
3. Stir in the dry ingredients.
4. Spread in a 9" x 13" pan and bake about 17-22 minutes, until golden brown.
5. Cool

Frosting:

1 1/2 c. powdered sugar
1/4 c. peanut butter
2 T milk
3 T cocoa powder
1 T milk

1. Mix powdered sugar, peanut butter and 2 T milk together, adding 1/2 teaspoon of the milk at a time until frosting is of spreading consistency. Set aside 1/3 c.
2. Add the cocoa and 1 T milk to the remaining frosting. Add a bit more milk or powdered sugar, if needed, in order to spread.
3. Frost bars. Drop the 1/3 reserved frosting by teaspoonfuls onto chocolate frosting and swirl for marbled effect.
4. Makes about 4 dozen bars.

Coconut Lemon Squares

After I weeded through my lemon bar recipes, I decided to try this one out. I had coconut to use up, and a lemon for the rind. I cut the recipe in half, but didn't have a baking pan the exact right size. This may have affected the results of this recipe. I will keep it, to compare to another similar coconut lemon bar recipe I have. I will definitely let the bars sit in the pan to cool longer than the recipe indicates, at least a half-hour.

Coconut Lemon Squares

2/3 c. butter
1 1/2 c. flour
4 eggs
2 c. firmly packed brown sugar
1 1/2 c. shredded coconut
1/4 t. baking powder
1 t. vanilla
1 1/3 c. sifted powdered sugar
2 T grated lemon rind
3 T fresh lemon juice

1. Cut butter into flour with a pastry blender until mixture resembles coarse meal. Press mixture evenly into an un-greased 12" x 8" x 2" baking pan. Bake at 350ºF for 20 minutes.
2. Beat eggs. Add brown sugar, coconut, baking powder, and vanilla, mixing well. Spread over baked crust and return to oven for another 25-30 minutes.
3. Combine powdered sugar, lemon rind, and juice in a medium mixing bowl, beating until smooth. Spread glaze over warm cookies in pan. Cut into 2-inch squares. Leave uncovered at least overnight before storing in an air-tight container. Makes 2 dozen.

Oatmeal Bars

The second oat bar recipe I tried was a bit loose. Although the flavor was fantastic, the consistency was odd. I won't be keeping this recipe. Perhaps if I had pressed the "dough" firmly into the pan it would have held together better. The recipe calls for cutting of the bar while still warm, so perhaps if I had waited?? Regardless, the other oat bar recipe was better all around. As usual, I used dark brown sugar, and cut the recipe in half.

Oatmeal Bars

2 c. oats
3/4 c. brown sugar
1/2 c. butter
dash of baking soda

1. Boil brown sugar, butter, and baking soda.
2. Add the oats and blend.
3. Spread mixture in a well-greased 8-inch square pan and bake at 350ºF for 10 minutes.
4. Cut into bars while warm.

Scotch Tea Bars

I had two recipes that were very similar and so I decided to make each of them. The first one I liked the best, and will keep it. I always use dark brown sugar unless it calls for light brown sugar in the recipe. I quartered the original recipe and may have used the wrong size baking pan, but it came out OK. I also made the mistake of cutting the bars while it was still warm. Next time I will make it in the proper pan and wait until the bars are cool before I cut them!!

Scotch Tea Bars

1 c. butter
2 c. packed brown sugar
1 t. baking powder
1/2 t. salt
4 c. oats

1. In a medium saucepan, melt butter and brown sugar, stirring until blended.
2. Stir in baking powder and salt.
3. Add oats and stir thoroughly.
4. Pour into a greased 9 x 13 inch baking pan.
5. Bake at 350ºF for 20 to 25 minutes.
6. Cool on wire rack.
7. Cut into bars. Makes 4 dozen.