#556 - Chocolate Streussel Bars

(by Shirley McNevich)

1 3/4 cups flour
1 cup white sugar
1/4 cup Hershey's cocoa
1/2 cup butter OR Parkay margarine
1 egg
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 cups Nestle's semi-sweet chocolate bits
1 cup chopped nuts (optional)

In a bowl add flour, white sugar and cocoa--stir. Add butter and use your hands to make the mixture into crumbs. Add the egg and mix well. Measure 1 1/2 cups of the cocoa mixture and set it aside. Grease a 9 x 13 x 2 cake pan. Press the cocoa mixture evenly on the bottom of the pan (NOT the 1 1/2 cups of the mixture you set aside). Bake at 350 degrees for 10 minutes. In a medium microwave bowl add the Eagle brand milk and 1 cup of the chocolate bits--microwave 1-1 1/2 minutes until the chips are melted. Remove from microwave and stir. Pour this mixture evenly over the baked crust (crust does NOT have to be cooled). Take the 1 1/2 cups reserved cocoa mixture and place in a bowl--add the nuts and the other 1 cup of chocolate bits--stir. Sprinkle this mixture over the Eagle milk layer. Return to oven and bake at 350 degrees for 25-30 minutes or until center is almost set. Cool completely and cut into squares--keep refrigerated.

#555 - Butterscotch Sandwiches

(by Shirley McNevich)

1 - 6oz. bag Nestle's butterscotch morsels
1/2 cup Jif peanut butter
4 cups Kellogg's Rice Krispies cereal
1 - 6oz. bag Nestle's semi-sweet morsels
1/2 cup sifted Domino's powdered sugar
2 TBSP softened Parkay margarine
1 TBSP water

In a saucepan melt butterscotch morsels and peanut butter over low heat (stir constantly). Remove from stove and add Rice Krispies--stir. Grease an 8 x 8 x 2" pan. Press 1/2 of the Rice Krispies mixture on the bottom of the pan evenly. Refrigerate pan at least 30 minutes--reserve other 1/2 of mixture for later. Use a double boiler (or two saucepans)--add chocolate morsels, powdered sugar, Parkay and water. Use low heat and stir constantly until smooth. Remove pan from refrigerator and spread chocolate morsel mixture over the top. Spread remaining 1/2 of the Rice Krispies mixture over the top. Chill until firm, then cut into squares.

#433 - Chocolate Peanut Squares

(by Shirley McNevich)

1 cup Parkay margarine
6 - 1oz. squares Baker's semi-sweet baking chocolate
1 cup Baker's angelflake coconut
1 1/2 cups graham cracker crumbs
1/2 cup chopped unsalted peanuts
2 - 8oz. softened Philly cream cheese
1 cup white sugar
1 tsp. vanilla

Microwave 3/4 cup Parkay and 2oz. of chocolate squares in a bowl (on high for 1-2 minutes or until melted, stirring every 30 seconds). Remove from microwave and stir in the graham cracker crumbs, coconut and peanuts with the melted Parkay/chocolate. Press this mixture in a greased 13 x 9 x 2" baking pan. Refrigerate for 30 minutes. In a mixer, add cream cheese, white sugar, and vanilla--beat until well blended. Spread the cream cheese mixture over the chilled crust that you refrigerated. Chill the cream cheese covered crust for 30 minutes. In a small bowl, add 1/4 cup Parkay and the remaining chocolate squares--microwave on high 1-2 minutes, stirring every 30 seconds--should be entirely melted. Spread the melted chocolate mixture over the cream cheese layer. Chill entire thing for a few hours, then cut into squares.

#389 - Fudge Krispy Treats

(by Shirley McNevich)

2 cups Nestle's milk chocolate morsels
1/2 cup butter
1/2 cup light corn syrup
2 tsp. vanilla
1 cup sifted Domino's powdered sugar
4 cups Kellogg's rice krispies (regular flavor, NOT cocoa)

In a medium saucepan, combine chocolate morsels, butter, and corn syrup--stir constantly over low heat until melted and smooth. Remove from heat, stir in vanilla and powdered sugar. Add rice krispies and stir with a wooden spoon until well coated. Spread evenly in a 13 x 9 x 2 buttered cake pan. Chill until firm, then cut into squares.

#375 - Banana Pudding Squares

(by Shirley McNevich)

35 finely crushed Vanilla Wafers (use a Ziploc bag and rolling pin to crush them)
1/4 cup melted butter
1 - 8oz. package Philly cream cheese (softened)
1/2 cup Domino's powdered sugar
8oz. thawed Cool Whip
3 ripe bananas
3 cups milk
2 small boxes Jell-O instant vanilla pudding/pie filling
1/2 square Baker's semi-sweet baking chocolate, grated

Crush vanilla wafter in a Ziploc bag using a rolling pin--mix crushed wafers and butter in a bowl--press into the bottom of a 13 x 9 x 2 baking pan. In a bowl, mix cream cheese and powdered sugar until well blended, then stir in 1 1/2 cups of Cool Whip. Spread this mixture evenly over the crushed wafer crust--set aside. Cut bananas in half crosswise, then cut each piece lengthwise in half. Arrange over the cream cheese mixture. Pour milk into large bowl, and add dry pudding mixes. Beat with wire whisk 2 minutes, then spoon over bananas. Spread remaining Cool Whip over the top. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving.

#361 - Chocolate Chip Marble Squares

(by Shirley McNevich)

1 cup + 2 TBSP flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup softened Parkay margarine
6 TBSP white sugar
6 TBSP Domino's dark brown sugar
1/2 tsp. vanilla
1/4 tsp. cold water
1 egg
1 cup Nestle's semi-sweet chocolate bits

In a mixer, combine Parkay, white sugar, brown sugar, egg--beat. Add vanilla and water--beat until smooth. Add baking soda and salt--beat. Slowly add flour and beat. Pour the batter into a 9 x 13 x 2 cake pan. Sprinkle the chocolate bits over the top of the batter evenly. Bake at 375 degrees for 1-2 minutes or until chocolate bits are melting. Remove it from the oven and using a butter knife, move the knife back and forth which marbles the batter and the chocolate. Return to oven and bake 12-14 minutes longer. Test with a toothpick for doneness. Cool, then cut into squares.

#346 - Chewy Chocolate Peanut Butter Bars

(by Shirley McNevich)

1 cup packed Domino's dark brown sugar
2/3 cup softened butter
1/3 cup lite corn syrup
1 tsp. vanilla
4 cups Quaker quick oats
2 cups Nestle's semi-sweet chocolate bits
2/3 cup Jif peanut butter
1/2 cup chopped peanuts

In a mixer, combine brown sugar and butter until creamy. Add corn syrup and vanilla--beat. By hand with a spoon, stir in the oats. Press this mixture into a 13 x 9 x 2 cake pan. Preheat oven to 350 degrees. Bake the oat mixture at 350 degrees for 15 minutes. Remove from oven and cool slightly. Melt 1 cup of chocolate bits with the peanut butter in a small saucepan over low heat--stir until smooth. Pour this mixture evenly over the baked oat mixture. Sprinkle the top with the chopped peanuts and the other 1 cup of chocolate bits. Use the back of a spoon to press down the peanuts and chocolate bits SLIGHTLY. Chill for one hour or until firm before cutting into squares.

#316 - Caramel Cheesecake Bars

(by Shirley McNevich)

1 1/2 cups crushed vanilla wafers
1 cup chopped pecans
1/4 cup butter, melted
4 - 8oz. packages softened Philly cream cheese
1 cup sugar
1 cup sour cream
3 TBSP flour
1 TBSP vanilla
4 eggs
1/4 cup caramel topping

Preheat oven to 325 degrees. Line 13 x 9 x 2 baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix vanilla wafer crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan. Refrigerate until needed. Beat cream cheese and sugar in a mixer on medium speed until well blended. Add sour cream, flour and vanilla - mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour this mixture over the crust. Bake at 325 degrees for 45 minutes or until center is almost set. Refrigerate overnight. Use the foil to lift out of pan onto cutting board. Drizzle with caramel topping and remaining 1/2 cup pecans. Cut into bars. Store leftover bars in refrigerator.

#315 - Chocolate Pecan Bars

(by Shirley McNevich)

1 cup flour
2/3 cup white sugar
1/2 cup Hershey's cocoa
1/4 tsp. salt
1 1/2 sticks cold butter or Parkay
2 eggs
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 1/2 tsp. vanilla
2 cups pecan halves or chopped pecans

In a large bowl by hand, stir together flour, cocoa, white sugar and salt. Stir in the butter and mix until crumbly. Stir in one of the eggs (beaten). Press the mixture evenly on the bottom of a greased 13 x 9 x 2 baking pan. Bake at 350 degrees for 25 minutes. Meanwhile in a medium bowl using a spoon, beat Eagle milk, remaining egg (beaten), vanilla and stir in the pecans. Remove crust from oven, pour the Eagle milk mixture over the top evenly, add pecan halves for decoration on top if desired, return to oven and bake at 350 degrees for 25 minutes until golden brown. Cool in pan then cut in squares.

#307 - Cream Cheese Squares

(by Shirley McNevich)

2 - 8oz. cans refrigerated Pillsbury crescent dinner rolls
2 - 8oz. packages softened Philly cream cheese
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup white sugar
2 TBSP ground cinnamon

Preheat oven to 350 degrees. Unroll one of the cans of crescent dough and press the pieces on the bottom of greased 13 x 9 x 2" baking pan--press the seams between the pieces together to seal them. In a mixer, beat cream cheese, vanilla, egg and 1/2 cup of the sugar on medium speed until well blended. Spread mixture onto crust. Unroll second can of crescent dough onto large sheet of wax paper. Pat out dough to form 13 x 9 x 2" rectangle and press the seams together to seal. Invert this dough over cream cheese mixture to form top crust. Bake at 350 degrees for 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl and sprinkle over squares before cutting. Keep refrigerated.

#251 - Oat Chocolate Bars

(by Shirley McNevich)

Batter:
1 cup softened butter
2 cups firmly packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups uncooked Quaker quick oats

Filling:
1 - 12oz. package Nestle's semi-sweet chocolate bits
1 - 14oz. can Eagle brand sweetened condensed milk
2 TBSP butter
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts

Pre-heat oven to 350 degrees. Grease a 13 x 9 x 2 cake pan. In a mixer, combine 1 cup butter and brown sugar. Add eggs and 1 tsp. vanilla and mix. Mix in flour, 1 tsp. salt and baking soda. Add the Quaker oats and mix well--if it gets too stiff for mixer, continue by hand with a wooden spoon. Press 2/3 of the batter into the greased cake pan--save the rest for later. Filling: melt the chocolate bits in a saucepan with Eagle milk, 2 TBSP butter, 1 tsp. vanilla and 1/2 tsp. salt--cook over medium heat and stir constantly. Remove from heat as soon as chocolate is melted. Pour this mixture on top of the pressed oat mixture in the cake pan. Sprinkle the nuts over the melted chocolate filling. Crumble the other 1/3 remaining oat mixture over the top of the walnuts. Bake at 350 degrees for 25-30 minutes or until golden brown. Cut into bars when cooled.

#226 - Cookie Bars

(by Lynn [Moyer] Simington - friend)

1/2 cup melted butter
1 1/2 cups graham cracker crumbs
1 cup chopped English walnuts
1 cup Nestle's chocolate bits
1 1/3 cups Baker's angelflake coconut
1 - 15oz. can Eagle brand condensed milk

Pour melted on to bottom of a 9 x 13 x 2 cake pan. Sprinkle graham cracker crumbs evenly over the butter. Sprinkle chopped nuts evenly over the top of the graham cracker crumbs. Scatter chocolate bits over the chopped nuts. Sprinkle the coconut evenly over the chocolate bits. Pour the can of milk evenly over the top of everything. Bake at 350 degrees for 25 minutes until top is lightly browned. Remove from oven--allow to cool for 15 minutes. Cut into bars.

#136 - Butterscotch Bars

(by Linda [Reigle] Bauman - friend)

1 - 12oz. Nestle's butterscotch morsels
6 TBSP butter
2 cups graham cracker crumbs
2 cups chopped nuts (optional)
2 - 8oz. Philly cream cheese, softened
1/2 cup white sugar
4 eggs
1/4 cup unsifted flour
2 TBSP lemon juice

Preheat oven to 350 degrees. Fill a saucepan with water and heat until hot (not boiling or butterscotch morsels will get lumpy). Place butterscotch morsels and butter in second saucepan and set on top of first saucepan (or use a double boiler if you have one). Heat morsels and butter until they are smooth. Transfer the melted butterscotch morsels and butter into a bowl. By hand, stir in the graham cracker crumbs and nuts (optional) with a fork. Stir until the mixture forms small crumbs. Take out 2 cups of the crumb mixture and set aside for later. Press the remaining mixture into a 15" x 10" by 1" baking pan. Bake the crust at 350 degrees for 12 minutes. In a mixer, combine cream cheese, sugar and beat until creamy. Add eggs and beat well. Blend in the flour and lemon juice. Remove the crust from the oven. Pour the cream cheese mixture into the crust. Smooth out evenly. Sprinkle the 2 cups of graham crackers that you set aside over the entire top of the cream cheese mixture. Bake at 350 degrees for 25 minutes. Cool completely and cut into squares. Chill before serving. Refrigerate leftovers.