Best Bun Bars Recipes

CINNAMON BUN BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray 13x9-inch pan.
• In large bowl, beat cake mix, 1/3 cup butter, the milk and eggs with electric mixer on medium speed about 1 minute or until blended. Spread evenly in pan.
• Bake 8 minutes. Meanwhile, in medium bowl, mix brown sugar, 1/3 cup butter, the pecans and cinnamon. Crumble sugar mixture on partially baked crust to within 1/2 inch of edges. Drizzle caramel topping over sugar mixture to within 1/2 inch of edges.
• Bake 23 to 26 minutes longer (25 to 28 minutes for dark or nonstick pan) or until golden brown and slightly puffed throughout. Loosen edges with knife. Cool 30 minutes. Serve warm or cool. For bars, cut into 6 rows by 4 rows. Store covered.

BUN BARS

Steps:

• Melt butterscotch and chocolate chips and peanut butter until smooth on low to medium heat. Spread half of mixture into the bottom of 9 x 13 inch pan. Chill until hard in freezer.
• Melt butter, add instant pudding and milk, boil one minute. Add confectioners' sugar and mix well. It will look funny, but it will mix together.
• Put on top of chocolate layer. Chill in the freezer until hard.
• Add peanuts to rest of chocolate mixture and spread on top of vanilla layer. Chill in freezer 1 hour until set. Keep in refrigerator until served.

COPY CAT PEARSON'S "BUN" CANDY BARS

Steps:

• 1. Melt chips together and add peanut butter. Spread 1/2 of this mixture into 9 x 13 buttered pan. In saucepan, mix butter, milk and pudding mix together. Boil 1 minute. Add flavoring and powdered sugar. Spoon over first layer. Chill. Add nuts to the remaining peanut butter mixture. Spoon over 2nd layer. Chill. Cut into bars.

BUN BARS

Steps:

• Melt peanut butter, chocolate chips and butterscotch chips or microwave --
• Spread 1/2 of mixture in a well buttered jelly roll pan --
• chill.
• Add peanuts to remaining ingredients and set aside.
• to prepare filling:.
• combine pudding mix and milk, cook till very thick and well blended.
• In medium bowl, beat pudding mix, vanilla and butter with powdered sugar.
• Spread on chilled chocolate layer.
• Refrigerate till firm.
• Spread chocolate peanut mixture on top and store in refrigerator.
• Cut into small squares to serve.
• Freezes well.

HONEY BUN BARS

Steps:

• 1. Heat oven to 400^. Grease a 9x13-inch baking pan. set aside. --- CRUST: Cut butter into flour until mixture resembles coarse crumbs. Add water and blend until a dough forms. Press dough onto bottom of prepared pan. Drizzle honey over crust;spread slightly.
• 2. FILLING: In saucepan melt butter in water. Bring to a boil and add flour and salt all at once. Cook over medium heat, stirring constantly, until mixture forms a stiff ball, about one minute. Remove from heat; add eggs one at a time; beat until smooth and glossy(like cream puff batter). Stir in honey and almond extract.
• 3. Spread filling batter over crust. Bake for 25 minutes. Remove from oven. Sprinkle with pecans. Return to oven; bake about 10 minutes more. Cool slightly, drizzle with icing.
• 4. ICING: Combine all ingredients; adding just enough milk or cream to make a nice drizzle.