Ingredients:

Bars

1   cup granulated sugar

1   cup mashed very ripe bananas (2 medium)

1/3  cup vegetable oil

2   eggs

1   cup Gold Medal® all-purpose flour

1   teaspoon baking powder

1/2   teaspoon baking soda

1/2   teaspoon ground cinnamon

1/4   teaspoon salt 

 

Cream Cheese Frosting

1  package (3 ounces) cream cheese, softened

1/3  cup butter or margarine, softened

1  teaspoon vanilla

2  cups powdered sugar                                                 

Directions:

1.  Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.

2.  Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

 

3.  Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.

4.  Spread cooled bars with Cream Cheese Frosting. For bars, cut into 6 row by 4 rows. Store covered in refrigerator.

Chocolate Chip Cookie Dough Brownies

Ingredients:

 

For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips

Directions:

1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don't over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

 

Peanut Butter Fudge

Ingredients:

2 cups sugar

1/2 cup milk

1 teaspoon vanilla

3/4 cup peanut butter

 

Directions:

1. Line youe 8X8 or 9X9 pan with aluminum foil.
2. Bring sugar and milk to a boil.
3. Boil 2 1/2 minutes, remove from heat and stir in peanut butter and vanilla.
4. Set aside to cool, when fudge is completely set, lift aluminum foil and cute into bite size pieces.

 

Peanut Butter Cup Bars

Ingredience:

• 1/2 cup butter
• 1 3/4 cups confectioner’s sugar
• 1 cup peanut butter
• 3/4 cup graham cracker crumbs
• 1/4 cup butter
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. (Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)
2. Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
3. In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
4. Store peanut butter cup bars in refrigerator.

Oreo Truffles

 

Instructions:

• 1 lb Oreo cookies (3 sleeves)
• 8 ounces cream cheese, room temperature
• 1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)
• 1 lb milk chocolate
• 1/2 lb white chocolate

Directions:

1. Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese)

 

2. Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

 

3. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

 

4. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.

 

5. Store in airtight container, in refrigerator.

 

6. Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

Frito Bars

Ingredients

• 10 1/2 ounces Fritos corn chips, lightly crushed
• 1 cup white sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 1 cup dry roasted peanuts
• 1 ½ cups milk chocolate chips

Instructions

1. Grease a 9x13 baking pan and set aside.
2. In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Stir in corn chips and peanuts and gently stir until coated.
3. Pour corn chip mixture into greased baking pan and spread evenly.
4. Place chocolate chips in a microwave safe bowl and microwave for 1 minute; stir and then microwave for 30 seconds more, if necessary to melt.
5. Drizzle melted chocolate over Frito Bars and allow to cool completely. Once cooled, cut into squares and serve.