I really should call these “panic bars” because I made them in a panic!
It was about 10:30 in the morning and I realized I had company coming at 1:00 – and that company didn’t like chocolate. (Poor kid.)
All of my favorite go-to quick recipes include chocolate (of course!)
To make matters worse – I was out of butter and margarine.
A quick thumb-through my cookbook collection yielded this recipe – and a quick perusal of the pantry yielded the needed ingredients.
I was back in business!
With just five ingredients – not only were they fast to make – but they were really rich and gooey and yummy!
1 package dry yellow cake mix
2 cups quick- cooking oatmeal (uncooked)
1/2 cup brown sugar
1 cup vegetable oil
1- 12.5 ounce jar caramel ice cream topping
Mix together the cake mix, oatmeal, and brown sugar. Add the oil and egg; mix well. Spread half of batter in to a greased 9 x 13 pan. Press a ridge around the edge; then spread with caramel topping. Sprinkle remaining batter on top. Bake 30 minutes ate 350 degrees.
I’ve linked this post up with Tempt My Tummy Tuesday over at At the Well and Tasty Tuesday at Balancing Beauty and Bedlam.
Both of my parents and most of my siblings are pretty adventurous when it comes to food.
So I always love to try new recipes – especially desserts – when my family comes to visit.
This last trip – when dad and my sister came to help prepare for graduation – was no different.
Even though the larder was pretty empty and our time was short, we were still able to dig up enough ingredients in the pantry and freezer to make these yummy bars.
The combination of butterscotch chips and graham cracker crumbs intrigued me – and of course I love anything with cream cheese!
Butterscotch Cream Cheese Bars
1 cup butterscotch chips
3 tablespoons butter
1 cup graham cracker crumbs
1 cup chopped walnuts
1 package (8 ounces) cream cheese
1/4 cup sugar
1/8 cup flour
1 tablespoon lemon juice
Melt the butterscotch chips and butter. Add the graham cracker crumbs and walnuts. Mix well. Reserve about one cup of the crumb mixture. Spread the rest of the mixture in the bottom of an ungreased 9 x 13 pan. Bake 12 minutes.
Beat the cream cheese and sugar. Add the eggs one at a time, beating well after each one. Add the flour and lemon juice.
Pour over the baked crust and sprinkle with the reserved crumbs.
Bake 20-25 minutes.
Cool. Cut into bars and refrigerate.
These are best when eaten after they have been in the fridge for 24 hours.
This post is linked up with Tempt My Tummy Tuesday over at Blessed with Grace and Tasty Tuesdays over at Balancing Beauty and Bedlam.
Things have been just hopping here at my house! We’ve had almost steady company for a few weeks now – mostly kids.
That means I’ve served up a lot of food.
Being the good aunt that I am – that means every meal needs a sweet treat! 🙂
And – since it was so hot – I didn’t want to run my oven. So we’ve been enjoying lots of no-bake and little bake bars.
Dagmar and her cousin Molly found this recipe in one of my Taste of Home cookbooks and whipped them up one afternoon.
Several giggles and BLT’S (bites, licks and tastes) later – they presented us with these yummy bars.
Crunchy Marshmallow Bars
1/2 cup butter or margarine
2/3 cup packed brown sugar
2 egg yolks
1 teaspoon vanilla extract
1 – 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 butter or margarine
1 package (10 ounces) peanut butter chips
2 teaspoons vanilla extract
2 cups Rice Krispies
1 cup salted peanuts
1 cup plain M & M’s
Cream together the butter and brown sugar. beat in the egg yolks and vanilla. Combine the flour, baking powder, salt, and baking soda. Gradually add to the creamed mixture until it resembles course crumbs (do not overmix).
Press into a greased 9 x 13 inch baking pan. bake at 350 degrees for 12-14 minutes or until golden brown.
Immediately sprinkle with marshmallows and bake another 2-3 minutes or until the marshmallows are puffed. Cool on a wire rack.
Combine the corn syrup, butter, and peanut butter chips in a saucepan. Cook and stir over medium heat until the chips are melted and the mixture is smooth. Remove from heat.
Stir in the vanilla, cereal, nuts and M & M’s. Spread over the crust.
Cool before cutting and serving.
As I’ve confessed before, peanut butter balls are almost a staple at our house during the Christmas season.
They are one of the first things I make after Thanksgiving and we enjoy them through-out the holidays.
Imagine my shock when I discovered <gasp> that we had run out before Christmas.
Time was slipping by and I didn’t see how I could possibly make another batch. But a quick flip through my recipe file yielded this yummy substitute. The peanut butter base is very similar to the innards of a peanut butter ball and it was super quick to whip together!
Peanut Butter Bars
(recipe from my sweet and wonderful niece Sarah!)
1 cup butter
1 cup peanut butter
1 cup crushed graham crackers
4 cups powdered sugar
2 cups chocolate chips
Melt the butter. Add the peanut butter, graham crackers and powdered sugar.
Spread out on an ungreased jelly roll pan. (Your hands work best for this part!)
Melt the 2 cups of chocolate chips and spread over the peanut butter base.
Cool in refrigerator for about an hour or until the chocolate is set. Cut into small squares.