Best Fantasio Bars Recipes

Jammy Fantasia Bars image

Provided by Food Network

Categories dessert

Time 1h

Yield 3 dozen bars

Number Of Ingredients 16

1 1/2 cups Pillsbury BEST® All Purpose Flour
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Crust:
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1 1/2 cups quick rolled oats
1/2 cup firmly packed brown sugar
1/2 tsp. baking soda
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
2 tbsps. water
1 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
or 1 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves
Frosting:
3/4 cup powdered sugar
1 tbsp. plus 1/2 tsp. milk
1/4 tsp. vanilla extract

Steps:

HEAT oven to 375 degrees F. Combine flour, oats, brown sugar and baking soda in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups of mixture. Set aside.
DRIZZLE water over remaining crumbs. Toss to mix. Press firmly into ungreased 13 x 9-inch baking pan. Spread preserves over crust. Sprinkle with reserved crumbs. Pat gently.
BAKE 5 to 30 minutes. Cool in pan.
COMBINE powdered sugar, milk and vanilla in a small bowl. Stir well. Drizzle over top. Cut into triangles or 2 x 1 1/2-inch bars.

Fantasy Bars image

Provided by Bonnie Young

Categories Bar Cookie

Time 50m

Yield 1 thirteen X nine pan, 24 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped nuts
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package chocolate chips (about 1 cup)
1 dash salt
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees.
Combine cake mix, oil and egg.
Beat on medium speed until crumbly.
Stir in nuts.
Reserve 1 1/2 cups crumb mixture: press remainder on bottom of greased 13 X 9 inch pan.
In small saucepan, combine sweetened condensed milk, chocolate ships, salt and vanilla.
Cook over medium heat until chips melt.
Pour evenly over prepared crust.
Sprinkle reserved crumb mixture evenly over top.
Bake in preheated oven 25 to 30 minutes or until bubbly.
Cool thoroughly: cut into bars.
Store loosely covered at room temperature.
Makes 24 bars.