BARS
"the tailgater's number one desert"
Below are:
Chocolate Bars, Butterscotch Bars, Peanut Butter Cup Bars, Carrot Cake Bars, Cinnamon Bars, Chocolate and Malted Bars, Mandarin Orange Bars, Low Fat Apricot Bars Brownies and Pumpkin Pie Bars
Why bars? Because you can pick them up and eat them with your hands. They are easy! They are good!
Chocolate Bars
by Teddy Hite, Penn State
1 package German Chocolate cake mix
3/4 Cup margarine
1 cup chopped nuts
14 oz pack of light caramels
1 cup chocolate chips
5 oz. evaporated milk
Preheat oven to 350. Combine caramels and 1/3 of the evaporated milk. Melt very slowly and set aside. In a separate pan melt the margarine slowly and combine in the cake mix. Add the nuts and remaining evaporated milk. Stir the mixture by hand until the dough holds together like fudge.
Spread half the dough into a 9/13 greased baking dish. Bake at 350 for six minutes. Sprinkle the chocolate chips over the six minute crust. Drizzle the caramels over the chips. Dot the rest of the cake mix over the top. Return to the oven for 20 minutes more. Cool and cut into bars.
Butterscotch Bars
by Brent Kelsey and IU fan.
1/4 Cup Butter
1 Cup light brown sugar packed
1 Egg
3/4 Cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Melt the butter over low heat, remove from the heat and then stir in the brown sugar until it is well blended. Cool the mixture and then stir in the egg. Sift together the rest of the dry ingredients and then stir them in to the mixture. Add the vanilla and nuts and stir. Spread this mixture into an 8 inch square baking dish/pan. Bake at 350 for about 25 minutes. They are done when a touch by your finger leaves a slight imprint. Don't over bake. Cut the bars when warm if you want.
No Bake Peanut Butter Cup Bars
4 Cups crushed graham crackers
2 Cups powered sugar
1 Cup peanut butter
1 Cup melted margarine or butter
1 Cup melted chocolate chips
In a bowl, mix grahams, sugar and peanut butter/ Add the melted margarine and press the mixture into an ungreased 9/13 baking pan. Top with the melted chocolate. Cool and cut into bars 12 bars. These taste like Reeses Peanut Butter Cups only better.
Carrot Cake Bars, Carrot cake in a bar Carrot cake in a bar
1 Cup flour
1/2 Cup whole wheat flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped pecans
3/4 cup canola oil
1 Cup packed light brown sugar
2 large eggs
1 tsp. vanilla extract
2 Cups carrots, cut into 1/2 inch pieces
Frosting:
6 oz. softened cream cheese
1 Cup confectioners sugar sifted
1 Tbsp. fresh lemon juice
1/2 tsp. grated nutmeg
1/2 tsp. vanilla extract
2 Tbsp. finely chopped pecans
Preheat oven to 350. Lightly butter a 13/9 baking dish. Combine flours, cinnamon, baking powder, nutmeg and salt in a large bowl; add the pecans; stir to blend. Place the oil, brown sugar, eggs and vanilla in the bowl of your food processor. Process until blended then gradually add the carrots through the feed tube while the motor is running. Process until the carrots are finely chopped. Pour the carrot mixture over the dry ingredients and stir until well blended. Spread the batter into the prepared dish and bake for 35 minutes, or until the edges pull away from the sides and you can place a tooth pick into the middle and it comes out dry. Cool on a wire rack.
To make the frosting beat the cream cheese and conf. sugar until smooth. Add the lemon juice, nutmeg and vanilla.
Spread the frosting over the cooled bars and then sprinkle with chopped pecans. Decorate with an icing orange carrot with green leaves. Cut into bars.
Chocolate and Malted Bars Makes 2 dozen bars
Ingredients
1 |
cup all-purpose flour |
1 |
cup malted milk powder or malted milk drink mix |
2 |
teaspoons baking powder |
1/4 |
teaspoon salt |
1/2 |
cup granulated sugar |
1/4 |
cup firmly packed light brown sugar |
1/4 |
cup (1/2 stick) butter, softened |
1/2 |
cup milk |
1/2 |
teaspoon vanilla extract |
2 |
large eggs |
1 |
cup "M&M's"® Chocolate Mini Baking Bits, divided |
| Chocolate Malt Frosting (recipe follows) |
| Chocolate Malt Frosting |
| Ingredients | ||
1/4 |
cup (1/2 stick) butter, softened | |
4 |
teaspoons light corn syrup | |
1/2 |
teaspoon vanilla extract | |
3 |
tablespoons unsweetened cocoa powder | |
1/4 |
cup malted milk powder or malted milk drink mix | |
1-1/2 |
cups powdered sugar | |
3 |
to 4 tablespoons milk | |
| In small bowl beat butter, corn syrup and vanilla; add cocoa powder and malted milk powder until well blended. Blend in powdered sugar and enough milk for good spreading consistency. | ||
Help yourself.......CINNAMON
BARS
Summer is a great preview for Tailgating Season (fall) so try these bars now to make sure
they are right when your college team takes to the field.
Ingredients:
2 Cups Flour
1 Cup Buttermilk
1 1/4 Cups Granulated Sugar
1 tsp. Vanilla
1/4 Cup Brown Sugar
1 egg
1/2 Cup Soft Margarine
1 Cup Powdered Sugar
1 tsp. Baking Soda
3 Tbsp. Milk
1 tsp. Cinnamon
1/4 tsp. Almond Extract
3/4 tsp. Salt
1/4 stick butter
Preheat oven to 350
To Prepare:
Combine flour, granulated. sugar and margarine and mix on low until crumbly.
Press two cups of this mixture into an ungreased 9/13 baking dish. To the rest of
the mixture add the soda, cinnamon, salt, vanilla and egg. Mix well and pour over
packed portion, already in dish. Bake 20 min. at 350 and then cool for at least 30
min. For frosting mix butter, milk, powdered sugar and almond extract.Back to recipe page
Mandarin Orange Bars
Ingredients Required:
3/4 cup butter
1 1/2 cups brown sugar
2 eggs
1 1/2 cups flour
1 tsp. baking powder
1/8 tsp. salt
1 cup drained (canned) mandarin oranges - save the liquid
2/3 cup pecans or walnuts
2 cups powdered sugar
To Prepare:
Preheat oven to 350 degrees.
Batter: Beat 1/2 cup butter, brown sugar and eggs for three minutes. Then mix-in flour, baking powder, salt, oranges and nuts. Bake in 9 by 13 inch baking dish for 30 minutes or until done.
Frosting: Mix powdered sugar with the rest of the batter. Beat in the juice from the oranges (that you saved) until your frosting is the consistency that you like.
Low Fat Apricot Bars
Ingredients Required for Bars:
1 cup all purpose flour
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1 serving egg beater
1/2 cup apricot nectar or OJ
1/4 cup unsweetened applesauce
2 tablespoons cooking oil
1/2 cup finely snipped dried apricots
Ingredients Required for Icing:
1/2 cup powdered sugar and 2 to 3 teaspoons of apricot nectar or OJ stirred together
To Prepare:
In a medium mixing bowl stir together dry ingredients. In a smaller bowl stir together egg, apricot nectar, applesauce, and oil until combined. Add the wet ingredients to the dry mixing bowl and stir only until mixed. Then add the apricots. Spread this mixture in an ungreased 11x7x11/2 baking dish. Bake in a 350 degree oven for about 25 minutes until a dry toothpick inserted into the middle of the dish will come out clean. Cool in the dish on a wire rack. Drizzle with the icing and cut into 24 bars.
Each bar has 63 calories and 1 gram of fat. Each bar has 0 grams of saturated fat.
Pumpkin Pie Bars
Ingredients:
Pie crust (pre-made)
Filling
1 cup solidly packed canned pumpkin
3 large eggs
2/3 cups light brown sugar packed
1 tsp. ground cinnamon
1/4 tsp. nutmeg
3/4 cup evaporated milk
Topping
1/2 cup packed light brown sugar
1 tablespoon unbleached all purpose flour
2 Tbs. unsalted butter, softened
1 cup chopped walnuts
Preparation:
Preheat the oven to 350
Roll the dough to a 9 by 13 size and place it into a 9/13 baking pan. Trim this dough to fit and then brush it with egg whites. Chill this crust in the fridge.
Mix the pumpkin, eggs brown sugar, cinnamon and nutmeg with a whisk until smooth. Gradually stir in evaporated milk until blended. Now pour the mixture over the crust in the baking pan and bake for 25 minutes. Remove the pan from the oven and let it stand for at least 5 minutes.
Meanwhile, mix the brown sugar and flour in a bowl. Now, add the butter and mix with a fork or your fingers until crumbly. Add the walnuts and stir to blend. Sprinkle this mixture over the pumpkin bars and return the bars to the oven for 15 more minutes or until lightly browned. Cool on a rack before cutting into bars. This will make 24 small bars.
Brownies From Valpo U and The Bock family
Ingredients
48 Kraft Caramels (one bag)
1 Box German Chocolate Cake Mix
1 Cup chopped pecans
1/2 Cup Evaporated Milk
How To
Melt caramels w/ 1/3 cup evaporated milk in microwave or double boiler until smooth. Set asside for now.
In preheated 350 degree oven place a greased floured 9/12 pan with 1/2 of the chocolate dough pressed into the bottom. Bake six minutes.
Remove from the oven and sprinkle with some chocolate chips. Pour caramel over all. Crumble the remaining dough on top and bake 18-20 minutes.
Peanut Butter Rice Krispies Bars
Donna Wachtel's Recipe
Ingredients
1 cup sugar
1 cup Karo syrup
1 cup creamy peanut butter
4 cups Rice Krispies
8 Tablespoons Butter
1/2 Cup brown sugar
1 teaspoon vanilla
2 teaspoons milk
2 1/2 cups powdered sugar
How To:
Cook and stir sugar and syrup until dissolved. Remove mixture from head and add peanut butter, Rice Krispies, and then press mixture into a 9/13 baking dish.
Icing:
mix butter, brown sugar then cook until melted. Add vanilla, milk and powdered sugar and mix. Spread on top.
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