No-Bake Reese’s Fudge Bars

 

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Fairy tales can come true
It can happen to you if you’re young at heart
–Young at Heart lyrics

  • 22 individual Reese’s Peanut Butter Cups (regular size), unwrapped and divided
  • 3 cups milk chocolate chips
  • 1 (14-ounce) can sweetened condensed milk

Line a 9×9-inch pan with foil and coat with cooking spray. Place 16 peanut butter cups in an even layer on the bottom of the pan. Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk melt together.

Once everything is melted, spread evenly over peanut butter cups in prepared pan. Crumble remaining Reese’s Peanut Butter Cups and sprinkle over the top, pressing them lightly into the fudge. Cool on counter-top until fudge reaches room temperature, then cover with plastic wrap and place in the refrigerator to harden completely. Cut into squares and serve. Makes 32 bite-sized servings.

Carrot and Zucchini Bars


I got this wonderful recipe from my friend, Julie.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 2 eggs, slightly beaten
  • 1 1/2 cups shredded carrot
  • 1 medium zucchini, shredded (1 cup)
  • 3/4 cup packed brown sugar
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup cooking oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • cream cheese frosting (recipe below)

Directions:

1. Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.

2. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with cream cheese frosting. Cut into bars.

Peanut Butter Chocolate Bars


Winning is habit.  Unfortunately, so is losing. –Vince Lombardi

Recipe and photo credit: From thegirlwhoateeverything.com

1 (18.25) package plain yellow cake mix

1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 (12 oz) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla
1 cup coconut (optional…my sister did not like the texture of it in there)Directions:
1) Preheat oven to 325 degrees.
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Bake for 20-25 minutes. Cool completely before cutting into bars.

S’mores Cookie Bars


Greatness is sincerely loving others with all your heart. –John H. Groberg

Ingredients:

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized milk chocolate bars (e.g. Hershey’s)
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
  3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
  4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. –Makes 16 cookie bars.

Rocky Ledge Bars

Photo credit: marthastewart.com

Photo credit: marthastewart.com

You can never cross the ocean until you have the courage to lose sight of the shore. –Christopher Columbus

Adapted from Martha Stewart Cookies.

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter chips

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan.

Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and peanut butter chips.

Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and peanut butter chips on top. Bake until top is golden brown, about 35 minutes. Let cool on a wire rack. Cool completely before serving.

Bars can be stored in an airtight container at room temperature up to 1 week.