Peachy Keen Bars

found this here http://www.justapinch.com/recipes/dessert/cake/peachy-keen-bars.html

 

Ingredients

- 1 pkg dry cake mix -white or yellow                 - 1/3 c butter, room temperature    - 2 lg eggs, divided                 - 29 oz can light peach slices, drained - 8 oz cream cheese, room temperature - 1/3 c sugar - 1 tsp pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.
2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
6. Sprinkle with reserved crumbs; Bake 30 minutes.
7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

The Party Apricot Bars

1 C. Dried Apricots
1 C. Sifted All Purpose Flour
1/3 C. Granulated Sugar
1/2 C. Uncooked Rolled Oats
1/2 Butter
1/3 Sifted Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Eggs well beaten
1 C. Packed Brown Sugar
1 Tsp Almond Extract
1 C. Flaked Coconut and Extra Coconut for topping

In saucepan simmer apricots in water to cover for 10 mins. Drain and set aside to cool.

Combine sugar, 1 C. Flour and the rolled oats. With pastry blender cut in the butter until the mixture is crumbly.

Press the mixture into a greased 9x9x2 inch pan making sure mixture comes up on sides as well as bottom. Bake @ 350 for 20 minutes.

Meanwhile cut apricots into small pieces. Shift the 1/3 cup flour with baking powder and salt. Into well beaten eggs gradually blend in the brown sugar and almond extract. Stir in the flour mixture, aprictos and cocoanut. Spread this mixture carefully over the hot baked shell and sprinkle top with extra cocoanut. Bake @ 350 for 30 minutes more and let cool and cut into bars.

I usually let the bars get almost completely cold before cutting. If cut too soon the filling tends to fall apart.

Pumpkin Pie Bars

I have had this recipe since the early 70's. I was pregnant with my son the first time I made it...I just found it again in my recipe box, I might have to make this for Thanksgiving!!

1 box of yellow cake mix
1/2 cup melted butter
3 eggs
3 cups canned pumpkin pie filling
2/3 cup milk
1/4 cup sugar
1 teasp Cinnamon
1/4 cup butter

Preheat oven to 350 degrees F.
Grease bottom of a 9x13 cake pan

Pour 1 cup of dry cake mix into a medium bowl and set aside

Combine remaining cake mix, 1/2 cup melted butter and 1 egg, Mix well and press into the bottom of the 9x13 pan

Combine pumpkin pie filling, 2 eggs and milk in a medium bowl, mix until smooth. Pour evenly over crust in the 9x13 pan.

pour the sugar and cinnamon into the bowl containing the 1 cup of cake mix, cut in the butter until mixture looks crumbly, Sprinkle over the pumpkin filling

Bake for 45to 50 minutes or until knife inserted into center comes out clean.

Let cool before cutting
serve with whipped cream!!

Rolo Dream Bars

these sound sinful... need to make them very soon
I found this treasure here http://www.mybakingaddiction.com/rolo-dream-bars-recipe/

Rolo Dream BarsAdapted from King Arthur Flour

Start by freezing a bag of Rolos for 2-24 hours

Shortbread Base

Ingredients
1 cup butter (2 sticks), room temperature
1 teaspoon salt
3/4 cup sugar
2 cups unbleached all-purpose flour (I used King Arthur)

Directions
Preheat oven to 300F.

Cream together the butter, sugar, and salt with a mixer on medium speed. Add flour and mix again until fully combined. Dough may be crumbly. This is okay.

Spray a 9″ x 13″ casserole dish with baking or cooking spray. Press dough into the dish, creating an evenly distributed crust.

Bake for 30 minutes, until cookie begins to look lightly brown around the edges. Remove from the oven and allow to cool for at least an hour.

When cookie is cool to the touch, prepare the topping.

Dream Bar Topping

Ingredients
2 cups dark brown sugar
1 tablespoon unbleached all-purpose flour (I used King Arthur)
1/4 teaspoon baking powder
2 large eggs, well-beaten
1 cup shredded sweetened coconut, toasted (toasting is optional)
1 cup diced nuts: walnuts, pecans, hazelnuts, sunflower seeds or crisp rice cereal
26 Rolos, frozen and unwrapped

Directions
Preheat oven to 325F.

In a large mixing bowl, combine brown sugar, flour and baking powder. Mix until evenly combined with a mixer on medium speed.

In a separate bowl, crack and then whisk eggs until yolks are broken and fully mixed into the whites. Add to brown sugar mixture and mix on medium speed again.

Add coconut and nuts, mixing until fully incorporated. Set aside.

Place 12-14 Rolos directly on top of Shorbread base in casserole dish. Spoon brown sugar-coconut mixture on top of shortbread/rolos, covering base completely.

Press the remaining Rolos into the topping. (By doing this separately, you’ll get some Rolos that melt inside the topping, and others that stay intact, which adds great texture.)

Bake for 30-35 minutes until topping is golden brown. Remove from oven and allow to cool overnight. When you first remove from the oven, the topping will be unset. It will set completely as it cools, and create an almost “brownie” like crust. Cut into bars once completely cooled.

These bars are incredibly rich, so small bars (2″ x 2″) are appropriate.

Caramel Apple Cream Cheese Cookie Bars

found this here.... http://picky-palate.com/2009/09/10/caramel-apple-cream-cheese-cookie-bars/



Caramel Apple Cream Cheese Cookie Bars

3 Tablespoons melted butter

3 Cups Golden Graham Cereal, ground in food processor

1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts

8 oz softened cream cheese

1/4 Cup sugar

1 teaspoon vanilla

21 oz can apple pie filling

1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)

9.5 oz Kraft Caramels

1/2 Cup half and half

1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.

2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.

9 squares