Apricot Almond Oat Bars ~ Diabetic Friendly

FB Source: Julie Morgan

Ingredients:
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. Magic Baking Powder
1/4 tsp. salt
3/4 cup non-hydrogenated margarine
3/4 cup packed brown sugar blend sugar replacement
2 eggs
1 tsp. almond extract
3 oz. Baker's White Chocolate, divided
1/3 cup dried apricots, chopped
1/4 cup roasted almonds, chopped

Directions:

1. Heat oven to 350ºF.
2. Mix first 4 ingredients and set aside. 
3. In a separate bowl, beat margarine and brown sugar replacement in large bowl with mixer until light and fluffy. 
4. Beat in eggs 1 at a time, until well blended. 
5. Add extract; mix well. 
6. Gradually beat in oat mixture.
7. Chop 2 oz. chocolate. Add to oat mixture, along with apricots and nuts. Stir until blended. 
8. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
9. Bake 22 to 25 min. or until toothpick inserted in center comes out clean. 
10. Cool completely. Cut into bars.
11. Microwave remaining chocolate square as directed on package. Drizzle over bars.

Lazy Cake Cookies 2

FB Source: Julie Morgan

Homemade Face Lotion Bar (coconut vanilla scent)

ORIGINAL Source: Don't Waste the Crumbs

Ingredients:
8 ounces coconut oil
2 ounces beeswax
½ tsp vanilla extract
pinch vanilla bean flakes (optional)

Directions:

1. Create a double boiler with a medium saucepan and a glass bowl.
2. Melt the coconut oil and beeswax together in the glass bowl.
3. Remove from heat and add extract and vanilla bean flakes (if using).
4. Pour into silicone muffin molds and allow to cool to set.

Pumpkin Bars

FB Source: Andrea McWilliams Xidis

Ingredients:

Bars:
16 oz can pumpkin

2 cups sugar 

1 cup vegetable oil 

4 eggs, beaten 

2 cups flour 

2 tsp. baking soda 

2 tsp. cinnamon 

1/4 tsp. nutmeg 

1/2 tsp. salt 

Cream Cheese Frosting:
5 Tbs. butter, softened 

3 oz cream cheese, softened 

1 tsp. vanilla 

1 3/4 cups powdered sugar 

3-4 tsp. milk 

chopped nuts for the top, if desired 

Directions:

Bars:

1. In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. 
2. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. 
3. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
4. Cool the cake completely and then frost it with the cream cheese frosting. 

Frosting:

1. Beat the butter and cream cheese together. Add the vanilla and blend till smooth. 
2. Gradually add the powdered sugar and mix well. 
3. Add the milk a bit at a time until you get it to a spreadable consistency.

Turtle Cookie Bars

FB Source: Sara Karels Spiering

Ingredients:
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

2nd Layer:
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Directions:

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.
3. Arrange pecans over crust.
4. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.
5. Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

yummy in moderation

If you love chocolate, caramel, and pecans this a good one. This recipe comes from Southern Living Best Desserts.

Reese's Peanut Butter No-Bake Bars

FB Source: Dakota Ayita Mullen

ORIGINAL Source: I Heart Naptime

Ingredients:
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Directions:

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

Hawaiian Cheesecake Bars

FB Source: Teresa Price

Ingredients:
Crust:

2 cups flour
1 cup sugar
1 cup butter, softened (or melted)

Filling:

16 oz cream cheese
4 Tbsp sugar
4 Tbsp milk
2 eggs
2 tsp vanilla
20 oz crushed pineapple, drained

Topping:

2 cups flaked coconut
2 Tbsp melted butter

Directions:

1. Preheat oven to 350F.
2. Combine crust ingredients. Pat mixture into ungreased 9 X 13 pan. Bake for 14-19 minutes. Cool slightly.
3. Mix together cream cheese,sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
4. Combine topping ingredients. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

www.threecookingsisters.com

Caramel Apple Cheesecake Bars

FB Source: Magic of the Seasons

Ingredients:

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees F.

Crust:

• In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

Streusel Topping:

• In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Cheesecake Filling:

• In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Apples:

• In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Slim Pumpkin Cheesecake Bars

FB Source: Natalee Tilley Embry

Ingredients:
1 box angel food cake mix- the 1 step kind
1 15oz can Pumpkin
3/4 Cup water
1/2 tsp cinnamon
1 8oz pkg. Greek Cream Cheese OR may use reduced fat cream cheese
a few Tbsp of water for smoothing the cream cheese

Directions:

1. Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out.
2. In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.
3. In a 9x13 cooking dish- sprayed with non-stick cooking spray- add HALF of the cake –pumpkin mix. Then smooth it out. Drizzle half of the cream cheese over the top and take a small spatula to smooth it over the top. Add remaining cake mix and then the remaining cream cheese. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake to create swirls.
4. Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

Nutrient Info: Servings 12. Calories per serving 192. Fat 2.1g, carbs 35.6, Protein 6.2, SUGARS 26.2 This info is if made with Greek Cream Cheese.

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

Southern Child Magazine

Ingredients:
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:

1. In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
2. Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
3. Spread into a 9x13 pan. Refrigerate until hardened, about an hour. 

Store in refrigerator.

No-Bake Peanut Butter Bars

Bernice Salerno

Ingredients:
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 ounce) bag milk chocolate chips

Directions:

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9x13 pan.
3. Melt chocolate chips in the microwave for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. 
4. Refrigerate bars for one hour. Cut while bars are still cool

Sugar Cookie Bars

Sonjas Crazy Wraps

Ingredients:
Cookies:
2-1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

Frosting:
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
Pinch of salt
Several drops of food coloring (optional)

Directions:
Cookies:

1. Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.

Frosting:

1. In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
2. Stir in vanilla and salt, combine well.
3. Add food coloring until desired color.
4. Frost your cooled cookie bars evenly.
5. Cut into squares and serve. 

I have to warn you - these are kind of addicting. Like, scary addicting. But, they honestly might just be worth the few extra pounds. Enjoy

I've seen the recipe for these in a few different places and all of them say the same thing: "If you want the taste of sugar cookies without having to go through the work and mess of rolling them out, then this is the perfect recipe for you!" I kind of thought they were exaggerating a little bit because let's be real - we roll out sugar cookies because it's fun and it's an adventure, not because it's a pain in the rear. Then I got making these and realized that all of those people were actually right. I was completely done in no time and I wasn't a slave to the kitchen, having to roll, cut, frost, and repeat. It was the perfect dessert! (I found this recipe at Cooking Classy)

Lazy Cake Cookies

Eagle Butte

Ingredients:
1 box of yellow or white cake mix,
2 eggs beaten,
1 stick melted butter,
2 C chocolate chips.

Directions:

1. Mix all ingredients together. 
2. Spread in greased 9X13 pan.
3. Bake at 350F for 20 min. 
4. When cooled, cut into squares.

No-Bake Chewy Granola Bars

Lori Chapman

No-Bake Chewy Granola Bars
(recipe makes a 9x13 pan)
recipe by Carole Jones of My Kitchen Escapades
2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla

Mix -In variations listed below

1. In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2. Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan. If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan.

Pecan Cake Bars

Marsha Withrow Wilson

Pecan Cake Bars

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Turtle Cheesecake Bars

Bobbie Wolfer

Ingredients:
Turtle Cheesecake
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

Directions:

1. Preheat oven to 300 degrees.
2. Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
3. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
4. Bake crust for 20 minutes; while crust bakes, prepare filling.
5. Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
6. Beat in eggs, one at a time.
7. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
8. Pour filling over chocolate chips and return to oven; bake for 50 minutes.
9. Allow cheesecake to cool for about an hour, then place in refrigerator to chill overnight.
10. When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
11. Toast pecans in oven for 10 minutes at 350 degrees.
12. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
13. Microwave in 30 second intervals until caramels have melted and sauce is smooth.
14. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
15. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
16. Stir until smooth and drizzle over caramel-pecan topping.
17. Allow chocolate to set before serving.

Easiest Pecan Bars EVER

The Recipe Graveyard

Easiest Pecan Bars "EVER"

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

From~ Hillbilly Recipes on Facebook. No link attached, but go on over there and visit. I think you'll like their page.

Homemade Samoas Bars

FB Source: Jessica Hall Zielinski
ORIGINAL SOURCE: Baking Bites

Ingredients:

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

Topping:

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Directions:
Cookie Base:

1. Preheat oven to 350F. 
2. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
3. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. 
4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. 
5. Pour crumbly dough into prepapred pan and press into an even layer.
6. Bake for 20-25 minutes, until base is set and edges are lightly browned. 
7. Cool completely on a wire rack before topping.

Topping:

1. Preheat oven to 300. 
2. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
3. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
4. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
5. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
6. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. 
7. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. 
8. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
9. Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Chocolate Peanut Butter Bars

Hillbilly Recipes

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

Homemade Granola Bars

Army Wive's Kitchen

Homemade Granola Bars (we never buy them)!!~Niki

Ingredients:
2 1/2 C. quick oats
1/2 C. crisp rice cereal
1/2 C. mini semi-sweet chocolate chips
1/2 C. brown sugar
1/2 tsp. salt
1/2 C. canola oil
1/4 C. honey
1/2 tsp. vanilla
* optional: ground flax seed and/or wheat germ (I use 3 heaping Tbs. or so of each).

Directions:
Mix all ingredients (except for the chocolate chips - keep those out for now) really, really, really well. I start with a wooden spoon and then usually end up using my hands too. Take your time to make sure everything is really blended. Taking your time also allows the wet ingredients to sort of soak into the dry components. If your mixture seems dry after mixing then you may need to add a little more oil and/or honey - a teaspoon at a time - until it starts to clump up a little. Then add in chocolate chips.
Now place on parchment paper on sheet or in baking pan. You can either cook in one and cut after or try shape them.
Bake 350 for 17-22 min
Granola is picky to cook so keep watching it!!!!