Pumpkin Bars

 
I'm not a huge pumpkin fan, but I do love me some pumpkin bars. These are especially tasty and super easy to make!  Thanks for the recipe, Cheri!  I also wanted to note that these can be completely dairy free if you buy dairy free frosting at the store to frost them - AWESOME!

Ingredients

4 eggs

1 2/3 c. sugar

1 c. canola oil

1 (15 oz) can of pumpkin

2 c. flour

2 t. baking powder

2 t. cinnamon

1 t. salt
1 t. baking soda

Frosting

8 oz cream cheese

1/2 c. butter

1 t. vanilla

3-4 c. powdered sugar

Directions

1. In a mixer bowl beat together eggs, sugar, oil and pumpkin until light and fluffy.
2. Stir together flour, baking powder, cinnamon, salt and baking soda.
3. Add to pumpkin mixture and mix thoroughly.
4. Spread batter into ungreased 15 X 10 X 1 inch pan.
5. Bake at 350 for 25-30 minutes.
6. As it cools make the frosting. 

Frosting

1. Cream together cream cheese and butter.
2. Mix in vanilla.
3. Add powdered sugar a little bit at a time beating it well until smooth.
4. Frost bars when completely cooled.

S'mores Bars

Okay, so the picture didn't turn our great, but the bars are all gone, so this is what you get. It looks a little more like a mound of S'mores, but whatever - they tasted GREAT! These seemed like a perfect dessert for trick or treating night. My husband was so upset when they were all gone. I guess I'll be making these again!

Ingredients

10 oz. bag (6 c.) mini marshmallows

12 oz. package semi sweet chocolate chips

5 T. butter

12 oz box (8 c.) Golden Graham cereal

1 t. vanilla

Directions

1. Place package of chocolate chips in the freezer to chill.
2. Spray a 9 x 13 baking pan, set aside.
3. Melt butter in a pot over medium heat.
4. Once butter is melted, add in 5 cups of marshmallows and stir until almost completely melted.  Don't worry about making sure they are all melted!
5. Stir in vanilla.
6. Remove from heat and add cereal, stirring to coat.
7. Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture. Also add in the remaining cup of marshmallows. Gently stir until evenly distributed.
8. Press cereal mixture into prepared baking pan.
9. Once cooled, cut into squares and enjoy!

Chocolate Crispy Log

Another item out of our freezer meals cookbook. I guess I didn't realize that you could freeze rice crispy bar type food without it getting soggy or something, but guess what, you can! These are actually a bit TOO chocolatey for me, but Brandon loved them. If you love chocolate try this....

Ingredients

10 oz package of marshmallows

1/4 c. butter

1/4 c. peanut butter

5 1/2 c. Rice Krispies cereal

1 1/3 v. semisweet chocolate chips

3/4 c. butterscotch chips

Directions

1. Line a 10x15 jellyroll pan with waxed paper, or silicone baking mat.  Grease paper with butter and set aside.
2. In a pot, melt marshmallows, butter, and peanut butter over medium-low heat until well blended.
3. Stir in cereal until well coated.
4. Spread into prepared pan, pressing it flat using another sheet of buttered waxed paper, or silicone mat.
5. In small pan, melt chocolate chips and butterscotch chips until completely melted.  Spread over cereal mixture
6. Roll up jellyroll style, starting with long side, peeling waxed paper away while rolling.  Place seam side down on serving plate and refrigerate for 1 hour or until set.
7. To freeze, wrap in plastic wrap and then in aluminum foil and freeze.
8. Thaw, slice, serve, and enjoy.

Scotcharoos

Well, I needed another gluten free recipe when someone suggested making just plain old rice crispy bars. Of course, from that, I thought I should make scotcharoos. I haven't made these in forever, and boy are they Delicious! And yes, this bar was eaten while it was still warm...who could resist?

Ingredients

1 c. light corn syrup

1c. sugar

1c. peanut butter

6 c. crispy rice cereal

1 c. semi-sweet chocolate chips

1 c. butterscotch chips

Directions

1. Place corn syrup and sugar into 3-quart saucepan.  Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.  Remove from heat.
2. Stir in peanut butter. Mix well until all peanut butter has been melted.
3. Add cereal. Stir until well coated.
4. Press mixture into 9x13 pan coated with cooking spray. Set aside.
5. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly.
6. Spread evenly over cereal mixture.
7. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Kit Kat Bars

When RSVPing for a summer cook out, I asked what I could bring. The hostess quickly said, "Kit Kat Bars!" It's been awhile since I've made them, but they are pretty darn good. I got this recipe from my mother-in-law. She always doubles the frosting. I have always done that as well, except for this time. It turned out fine. It's up to you on how much chocolate you would like on top of your Kit Kat bars

Ingredients

1/2 box of Club crackers

1 c. margarine

1 c. brown sugar

1/4 c. milk

1/2 c. sugar

2 c. graham cracker crumbs

Frosting

1/2 c. chocolate chips

1/2 c. butterscotch chips

1/2 c. peanut butter

1. Put a single layer of Club crackers on bottom of 9 X 13 pan. Set aside.
2. Mix margarine, brown sugar, milk, sugar, and graham cracker crumbs in medium sauce pan.  Bringing to boil, stir lots, boil 5 min. (No longer)
3. Pour half of mixture over crackers.
4. Place another layer of crackers on top of hot mixture, making sure to lay them in the same direction as the previous layer.
5. Top with the rest of hot mixture.
6. Place a third layer of Club crackers, again making sure to lay the crackers in the same direction.
7.  Melt  chocolate chips, butterscotch chips, and peanut butter in small sauce pan over low heat until completely melted.
8. Spread frosting on top of bars.
9. Allow bars to cool on counter for awhile and then cut into bars, then chill.  You'll probably have to re-cut the bars when serving, but it is a lot easier if you have already run your knife through them.

Rhubarb Bars

I love the spring because it brings rhubarb.  This is my go to rhubarb recipe and I love it!  I hope everyone tries making these sometime!

Ingredients

Crust

1 c. butter

2 c. flour

3/4 c. powdered sugar

Filling

2 c. sugar

4 eggs

1/2 c. flour

1 1/2 t. salt

4 c. finely chopped rhubarb

Directions

1. Mix together crust with pastry blender.  Pat into 9 x 13 pan and bake at 350 for 15 minutes.
2. Mix together sugar, eggs, flour and salt in bowl, then add rhubarb.
3. Pour over crust and return to oven for 45 minutes or until set.
4. Cool completely and sprinkle with powdered sugar.
5. Enjoy!
6. Calorie Count - Cut into 24 bars around 210 calories each.