I have discovered a few new recipes. Seems books share recipes or have the same recipes submitted to them as these recipes are in 4 books and all over the internet!
TOFFEE CHUNK BROWNIE COOKIES
1 cup (2 sticks) butter
4 ounces unsweetened chocolate, coarsely chopped
1 1/2 cups sugar
1 tablespoon vanilla
3 cups all-purpose flour
1/8 teaspoon salt
1 1/2 cups coarsely chopped chocolate covered toffee candy bars
Preheat oven to 350 degrees. In large saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat and cool slightly.
Stir sugar into the melted mixture until smooth. Cool and then stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in the chopped toffee bars and mix well.
Drop by heaping tablespoonfuls of dough 1 1/2 inches apart onto un-greased cookie sheets and bake 12 minutes or until just set. Let cookies stand on cookie sheets for 5 minutes then remove to finish cooling. Makes 36 cookies.
NO-BAKE CHOCOLATE PEANUT BUTTER BARS
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12 ounce pkg) Nestle semi sweet chocolate mini-morsels, divided
Grease 13x9 inch baking pan.
Beat 1 1/4 cup peanut butter and the butter in a large mixing bowl until creamy. Gradually beat in 1 cup of powdered sugar. With hands or wooden spoon, work in the remaining powdered sugar, graham cracker crumbs, and 1/2 cup of the chocolate morsels. Press eenly into prepared pan. Smooth top with spatula.
Melt remaining peanut butter and the remaining chocolate morsels in a medium saucepan over lowest possible heat, stirring constantly until smooth. Spread over graham cracker mix in pan. Refrigerate for at leat 1 hour or until chocolate is firm. Cut into bars. Store in refrigerator.
MARBLED CHEESECAKE BARS
2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
3 tablespoons butter or margarine, melted
3 (8 ounces) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
2 (1 ounce) squares insweetened chocolate, melted
Preheat oven to 300 degrees. Line 13x9 inch baking pan with heavy duty foil, set aside.
In medium bowl combine crumbs and butter. Press firmly on bottom of lined prepared pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla and mix well. Pour half the batter evenly over crust.
Lightly stir the melted chocolate into remaining batter and spoon over vanilla batter. Swirl with knife to create swirls. Bake 45-50 minutes or until set. Cool, chill. Cut into bars. Store in refrigerator. Makes 2-3 dozen bars.
BUTTERY BLACK RASPBERRY BARS
1 cup butter or margarine 2 cups all-purpose flour
1 cup sugar 1 cup chopped walnuts (optional)
2 egg yolks 1/2 cup seedless black raspberry jam
Preheat oven 325 degrees.
Beat butter until soft and creamy. Gradually add sugar, beating until mix is light and fluffy. Add egg yolks and blend well. Gradually add flour, mix well. Fold in walnuts.
Spoon half of batter into greased 8 inch square baking pan. Spread evenly. Top with jam and cover with remaining batter. Bake for 1 hour or until lightly browned. Cool and cut.
Now remember, I want to know who makes these and how they come out!!!