Best Golden Bars Recipes

GOLDEN M&M'S BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Bear in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in chips and 1 cup of M&M's. , Spoon into a greased 13-in. x 9-in. baking pan; spread evenly in pan. Sprinkle with the remaining M&M's. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

NO-BAKE SALTED CARAMEL GOLDEN GRAHAMS™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; stir together cereal and nuts in bowl.
• Spray medium microwavable bowl with cooking spray; add butter, caramel sauce, salt and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and nuts; stir until cereal is well coated. Press firmly in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 90 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars.
• Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

GOLDEN RAISIN BARS.

Steps:

• Heat oven to 325°F.
• Combine.oats, brown sugar, flour, cinnamon and baking powder in a large bowl.
• Mix. in butter with fingers or a pastry blender until mixture is crumbly.Add golden raisins and apricots.
• PAT mixture firmly into a ungreased 9x13-inch baking pan.
• Bake 20-25 minutes until golden brown. Cool in pan 30 minutes. Cut into bars and cool completely. Remove from pan with metal spatula.
• For a quick dessert. serve with vanilla ice cream or sandwich two cookies with ice cream and freeze.
• Serve frozen.

GOLDEN GRAHAM CHOCOLATE CHIP BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-in baking sheet.
• In a mixing bowl, cream butter and sugars.
• Add eggs, beat well.
• Beat in vanilla.
• Combine flour, cereal, 3/4 cup oats, baking soda, baking powder and salt.
• Gradually add to creamed mixture.
• Stir in 3/4 cup peanuts, and 2/3 cup chocolate chips.
• Spread in prepared baking dish.
• Coarsely chop remaining peanuts; sprinkle over top with remaining oats and chocolate chips.
• Bake for 25-30 mins, or until golden brown.

BAKE SALE GOLDEN PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, brown sugar, and egg in a large bowl. Cut in butter until mixture appears crumbly. Stir in chopped peanuts.
• Set 2 cups of the peanut crumble aside. Press remaining mixture into a 9x13-inch baking pan.
• Bake crust in the preheated oven until lightly browned, about 15 minutes.
• Beat condensed milk, peanut butter, and vanilla extract together in a large bowl. Spread over the prepared crust. Top with reserved peanut crumble.
• Bake in the preheated oven until lightly browned, about 25 minutes. Cool before cutting into bars.

GOLDEN GRAHAMS™ S'MORES ICE CREAM BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In food processor, place cereal; cover and process until finely crushed. In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well blended. Press cereal mixture evenly in bottom of pan. Bake 8 to 10 minutes or until set. Cool 30 minutes.
• Spread softened vanilla ice cream on top of baked crust. Top with 1 1/2 cups cereal; press pieces into ice cream layer. Freeze 1 hour.
• Remove from freezer; evenly spread softened chocolate ice cream on top of cereal layer. Cover; place in freezer about 3 hours or until firm.
• In medium bowl, stir whipped topping and marshmallow creme until well blended; spread on top of bars. Sprinkle 1 cup cereal on top; drizzle with chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.

GOLDEN GRAHAM S'MORES BARS

Steps:

• 1. Spray a 9x13 pan non stick spray. Set aside. Reserve 1 cup of Mini Marshmallow.
• 2. Melt together the rest of the marshmallows, with Chocolate chips, Butter, and corn syrup in a 3 quart pan over low heat. Stir occasionally until completely melted.
• 3. Turn off heat and then stir in Vanilla. Pour cereal in large bowl and then pour marshmallow mixture over cereal and stir. Add the reserved Marshmallows and stir in.
• 4. Press mixture into prepared pan using a buttered/sprayed spoon. Cool until firm. Store loosely covered at room temperature.

GOLDEN PEANUT BUTTER BARS

Steps:

• Preheat oven to 350°F
• Combine flour, brown sugar and egg; cut in butter until crumbly. Stir in peanuts. Reserving 2 cups crumb mixture, press remaining mixture on bottom of 13x9-inch baking pan. Bake 15 minutes or until lightly browned.
• In large bowl, with mixer, beat condensed milk with peanut butter and vanilla. Spread over prepared crust; top with reserved crumb mixture.
• Bake 25 minutes longer or until lightly browned. Cool. Cut into bars. Store leftovers covered at room temperature.

GOLDEN RAISIN-COCONUT OAT BARS

Steps:

• Set oven to 350 degrees.
• Butter a 9-inch square baking dish.
• For the crust; in a bowl stir together the melted butter, white sugar, brown sugar until well blended.
• In a small bowl mix together flour, oats, cinnamon and pinch of salt, then add to the creamed mixture; mix until just blended.
• Lightly press the mixture into the bottom of the prepared baking dish.
• Bake for 15 minutes, or until lightly browned; cool to room temperature.
• For the raisin topping; in a bowl beat the eggs with sugar and vanilla using an electric mixer until fluffy (about 3 minutes).
• In a small bowl mix together flour, baking powder and cinnamon; using a spatula fold into the egg/sugar mixture until blended.
• Stir in raisins and coconut; mix to combine.
• Spread over the cooled crust.
• Bake for about 20-25 minutes, or until golden brown.
• Cool before slicing.

GOLDEN GOODNESS BARS

Steps:

• Preheat oven to 350 degrees
• 1) Butter a 9x9 square baking pan.
• 2) In a food processor, place the flour, sugar, baking powder, and cereal and pulse to combine into coarse crumbs.
• 3) Add the butter a little at a time and pulse again until it forms wet coarse crumbs. Make sure not to over process.
• 4) Press the crumb mixture evenly and firmly on the bottom of the buttered pan, and bake for 12-15 minutes or until golden.
• 5) In a medium bowl whisk all the ingredients for the topping together.
• And pour them into the hot crust.
• 6) Then return the pan back into the 350 degree oven and cook for another 12-15 minutes more. The top should be set, but not browned.
• 7) Let cool, cut into bars and sprinkle with confectionary sugar.

GOLDEN PECAN BARS

Steps:

• 1. Heat oven to 350 degrees. Grease 9x13 pan. 2. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. 3. In same large bowl, beat ground pecans, powdered sugar, vanilla extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. 4. Combine 1/2 cup crumbs and chopped pecans, and sprinkle over egg white mixture. 5. Bake at 350 degrees for 20 to 30 minutes or until light golden brown. Cool completely; cut into bars. Yields 36 bars.

GOLDEN APPLE BARS

Steps:

• Heat oven to 350 degrees.
• For the cookie layer:.
• In a large bowl, cream the butter and brown sugar.
• Beat in flour.
• Grease a 9″ x 13″ baking pan. Press dough evenly over bottom and 1″ up the sides of the pan.
• Bake in preheated 350 degree oven for 12 minutes, or until lightly browned. Remove from oven.
• Meanwhile, make the apple layer:.
• Core, peel and dice apples; toss with lemon juice in a large bowl.
• Melt butter and remove from heat. Blend with brown sugar in a medium sized bowl. Add egg, vanilla, baking powder and flour. Mix well. Combine in large bowl with diced apples. Mix well.
• Spread evenly over the cookie layer and bake in 350 degree oven for an additional 25 minutes or until apples are fork tender.
• Remove from oven, cool and cut.
• 12 Large Servings.

GOLDEN GRAHAM S'MORE BARS-ANNETTE'S

Steps:

• 1. Melt butter over medium heat. Stir in bag of marshmallows and melt on medium to low heat, then stir in vanilla.
• 2. Pour box of Golden Graham's into a large bowl. Pour marshmallow mixture over them. Stir to combine slightly then pour in frozen chocolate chips and frozen marshmallows. Mix thoroughly being careful not to break up cereal.
• 3. Grease a 9x13 pan with PAM. Press mixture into pan and then cover with Saran Wrap and place in refrigerator for at least 2 hours.
• 4. Cut into small squares. These are rich so a little goes a long way. Enjoy! ***Keep stored in refrigerator.***

GOLDEN BARS

Steps:

• Melt shortening and add rest of ingredients. spread in shallow greased pan. Bake 30-35 mins at 350 degrees.

NO-BAKE SALTED CARAMEL GOLDEN GRAHAMS™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; stir together cereal and nuts in bowl.
• Spray medium microwavable bowl with cooking spray; add butter, caramel sauce, salt and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and nuts; stir until cereal is well coated. Press firmly in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 90 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars.
• Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

GOLDEN CARAMEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Process 14 cookies in food processor until finely crushed; mix with butter. Press onto bottom of prepared pan. Bake 10 min. or until golden brown. Cool 10 min.
• Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Coarsely chop remaining cookies.
• Beat cream cheese and marshmallow creme in large bowl with mixer until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of caramel over batter; swirl gently with knife.
• Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.