RECIPES--bar cookies

[Guest guest]

I've been in a baking mood lately. The adapatation of the Salted Peanut Chews

was pretty good. My husband, who doesn't usually like sweets, liked them and

the ones I took to work disappeared, leaving compliments behind.

 

* Exported from MasterCook *

 

Coconut Walnut Shortbreads

 

Recipe By : A Taste of Home

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup butter

1 cup brown sugar

2 egg yolks

2 cups flour

2 cups semisweet chocolate chips -- 12 oz. package

1 cup chopped walnuts

1 cup flaked coconut

 

Cream butter and brown sugar and add egg yolks; beat well. Stir in flour and

mix well. Spread in 15 x 10 x 1 pan. Bake 325° for 20-25 minutes or until

golden. Sprinkle with chips and return to the oven until melted (1 minute).

Spread. Sprinkle with nuts and coconut. Cool. cut into 60 diamonds.

 

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* Exported from MasterCook *

 

Salted Peanut Chews Adaptation

 

Recipe By : Original: The Best from 50 Years of BAKE-OFF

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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Crust:

1 1/2 cups whole wheat flour

2/3 cup firmly packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup butter -- softened

1 teaspoon vanilla

2 tablespoons flax seeds -- crushed

2 tablespoons water

2 cups white chocolate chips

Topping

2/3 cup corn syrup

1/4 cup butter

2 teaspoons vanilla

1 package peanut butter chips -- 10 oz.

2 cups crispy rice cereal

2 cups peanuts -- lightly salted

 

Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In large

bowl, combine all crust ingredients except white chocolate chips at low speed

until crumbly. Press firmly in bottom of ungreased 13 x 9 inch pan.

 

Bake at 350°F for 12 to 15 minutes or until light golden brown. Remove from

oven; immediately sprinkle with white chips. Let the chips melt and crust cool

while preparing topping.

 

In large saucepan, combine all topping ingredients except cereal and peanuts.

Heat just until chips are melted and mixture is smooth, stirring constantly.

Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping

over crust; spread to cover. Refrigerate 45 minutes or until firm. Cut into

bars.

 

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NOTES : The original recipe called for All Purpose Flour. It also called for 2

egg yolks, but I used the flax seeds and water instead.

 

The original recipe called for 3 cups miniature marshmallows rather than the

white chocolate chips. Since I don't eat meat, I don't eat marshmallows--ergo,

my adaptation. If you want to use marshmallows, follow these directions when

the crust comes out of the oven: Immediately sprinkle with marshmallows.

Return to oven; bake an additional 1 to 2 minutes or until marshmallows just

begin to puff. Cool while preparing topping.