CREAM CHEESE WALNUT SQUARES

1Yellow Cake Mix
3/4 Cup Chopped Walnuts or can use pecans
1 Stick Butter or Blue Bonnet Marg.
1 Box Powdered Sugar
8 oz. Cream Cheese
1 Egg

Mix together the cake mix, walnuts and butter(room temp.). Press into a sprayed 9 x 13 pan. Mix powdered sugar, egg and cream cheese together. Blend thoroughly with a mixer on medium and spread over the cake layer. Bake 35-45 minutes at 350 or until golden brown. Cool and cut into squares.

WHITE CHOCOLATE MARSHMALLOW BARS

1st. Layer:
1 Box Vanilla, White or Yellow Cake Mix
1 Egg
1Teaspoon Vanilla Extract

2nd. Layer:
2/3 Cup Marshmallow Creme
2/3 Cup Peanut Butter
1 Can(14)oz. Sweetened Condensed Milk
1 Teaspoon Vanilla Extract

3rd. Layer:
1 (12)oz. Bag White Chocolate Chips

4th. Layer:
1/4 Cup Butter or Marg. (half stick)
1/3 Cup White Chocolate, can use 2 squares of white chocolate or chips
2 Cups Powdered Sugar
2 Tablespoons Cream or Milk or Coffeemate Vanilla Coffee Creamer
1/2 Teaspoon Vanilla Extract


Preheat oven to 350F and line a 9×13 pan with foil and spray well with cooking spray.

1st. Layer:
Place stick of butter into a large bowl and microwave until the butter is softened or lay it out and let it become room temp. Add cake mix, egg, and vanilla extract to the softened butter mix and mix with a spoon or on low on a mixer. It will look like thick cookie dough. If it will not combine together then add 1 to 2 tablespoons water to it. Mix again. Press dough  into the cake pan.

2nd. Layer:
Place marshmallow creme, peanut butter, condensed milk and vanilla extract into a large bowl and mix until well combined. Pour over the dough.

3rd. Layer:
Sprinkle the white chocolate chips evenly over the top of the marshmallow and peanut butter layer. Bake for 20-23 minutes at 350F. Center may seem somewhat jiggly, but will set up while it cools. Don’t overbake. You want these gooey.

Topping:
In a medium bowl put the white chocolate and butter and melt in  microwave in 30-50 second increments, removing from the heat and stirring and re-microwaving until melted and smooth. Do not let scorch. Add the powdered sugar, cream and vanilla extract and stir until smooth and semi-pourable. For thicker frosting, use less cream and more powdered sugar. After the bars are out of the oven, allow to cool for about 5-10 minutes and then drizzle the frosting over the top or you can just coat all of them with the frosting, ever how you like to. Allow to cool before sliceing them.

MUD HEN BARS

1/2 Cup Marg. or Butter
1 Cup Sugar
3 Eggs
11/3 Cup Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Nuts, chopped
1/2 Cup Chocolate Chips
1 Cup Mini Marshmallows
1 Cup Brown Sugar

Cream butter or marg. with sugar. Beat in 1 egg plus 2 yolks. Sift flour and add baking powder and salt. Omit this if using self-rising flour. Mix in the egg mixture. Spread in a sprayed 9 x 12 pan. Sprinkle with nuts , chips, marshmallows over the batter. In a medium bowl.Beat 2 egg whites stiff. Fold in brown sugar. Mix good. Spread over top of the nut mixture. Bake at 350 for 30 minutes. Watch and don't let burn on the bottom.

PECAN BARS

3/4 Cup Butter

3 Cups Sifted Plain Flour
3/4 Cup Sugar
1/2 Teaspoon Baking Powder
2 Eggs
Rind of one Lemon

Grease and flour two 9X9X2 inch pans. Cream butter and sugar; add eggs and lemon rind and beat well. Sift together flour and baking powder; add to creamed mixture and beat well. Chill dough until firm. Press the dough in the bottom of the pans. The dough will be about 1/8 inch thick. Prick all over with a fork. Bake for 12 to 15 minutes in a 375 degree oven until the dough looks half done. Remove and follow instructions for Pecan Topping.

Pecan Topping
1 Cup Butter
1 Cup Honey
1 Cup Light Brown Sugar, packed
3 Cups Pecans, Chopped

Put butter, sugar and honey in a deep, heavy saucepan; boil and stir constantly for 5 minutes. Remove from heat. Cool slighty and add cream and pecans, mix well. Spread the topping evenly over the surface of the partially baked sugar dough with a buttered wooded spoon or flexible spatula. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool and cut into 1 x 2 inch bars.

BUTTERSCOTCH BARS

1/4 Cup Unsalted Butter, room temp.
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar
2 Eggs
1/2 Teaspoon Vanilla
11/4 Cup All Purpose Flour
1/2 Teaspoon Baking Soda

BUTTERSCOTCH TOPPING:
1/2 Cup Unsalted Butter
1/2 Cup Sugar
1 Cup Dark Brown Sugar, packed   
1/2 Cup Golden Corn Syrup
1/4 Cup Water
1/2 Teaspoon Salt
1 Cup Walnut Pieces
3/4 Cup Unsweetened Coconut
3/4 Cup Chocolate Chips
1/2 Cup Whipping Cream  
2 Teaspoons Vanilla Extract

Preheat oven to 350. Spray a 8-inch square pan or use parchment paper.
In a bowl, cream butter and sugars together. Add eggs and vanilla and beat until fluffy.  In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir until evenly blended. Spread batter into the prepared and bake for 20 to 25 minutes or until golden brown. Let sit awhile to cool. Then in a medium saucepan, melt the butter over medium heat. Stir in sugars, corn syrup, water and salt and increase heat to medium-high. When mixture boils, stir in walnut pieces and coconut. Simmer for 7 minutes, stirring often (mixture will be thick and darker in color). Remove from heat and stir in cream and vanilla watch the steam. Pour butterscoth over the cake and sprinkle with chocolate chips. Bake for 13 to 16 minutes, until bubbling around the edges. Let cool before cutting into squares or bars.

FUDGE STRIPE COOKIE BARS

30 Fudge Shop Fudge Stripe Cookie, crushed
1/4 Cup Marg. melted and then cooled
1 Cup Flaked Coconut
1 Cup White Chocolate Morsels

1 Cup Semi-sweet Chocolate Morsels
1/2 Cup Chopped Pecans or Walnuts
1 Can(14oz.) Sweetened Condensed Milk

In a small bowl toss the cookies and butter together and then press in the bottom of a sprayed 13 x 9 glass dish. Sprinkle coconut, white choc. morsels, semi-sweet  chocolate morsels and pecans over top. Then drizzle the sweetened condensed milk over all the top. Bake on 350 for 25 to 30 minutes. Or until brown around the edges. Let cool. Then cut into small squares.

PECAN PIE BARS

2 Cups Flour
1/4 Cup Packed Brown Sugar
1/2 Cup Butter
11/2 Cups Chopped Pecans
1 (14)oz. Can Eagle Brand Milk

3 Eggs, Beaten
2 Tablespoons Lemon Juice
Preheat oven to 350. In medium bowl combine flour and brown sugar. Cut  in butter until crumbly. Press mixture on bottom of ungreased 13 x 9 pan. Bake 10 minutes. Then combine pecans, eaglebrand milk, eggs and lemon juice. Pour over crust. Bake 25 minutes or until the filling is set. Cool. Cut into bars. Store in a air tight container.