SEVEN LAYER WONDER BARS
This is another old recipes from the 1960's from my recipe box.
Provided by Marjorie Milligan
Categories Cookies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Melt butter in 11 x 8 inch pan
- 2. Sprinkle Graham Cracker Crumbs over Butter
- 3. Sprinkle Coconut over cracker crumbs
- 4. Sprinkle Chocolate Chips over Coconut
- 5. Sprinkle Butterscotch Chips Over Chocolate Chips
- 6. Sprinkle chopped pecans over Butterscotch chips
- 7. Pour can of condensed milk over all this
- 8. Bake at 350 degrees for 30 - 35 minutes.
- 9. Let cool in pan before cutting.
KENTUCKY WONDER BARS
I found this in a cookie cookbook from Ocala, Florida..I really like these bars...gooey, cream cheese heaven!
Provided by TAMMY WADE
Categories Cookies
Time 45m
Number Of Ingredients 6
Steps:
- 1. Mix the cake mix, 1 egg, and butter.
- 2. Press into a 9x13" cake pan.
- 3. Mix powdered sugar, cream cheese, and 2 eggs.
- 4. Pour over cake layer.
- 5. Sprinkle with nuts.
- 6. Bake 350* for 35-40 minutes, cool and cut into 48 bars; Enjoy!
WONDER BARS
Make and share this Wonder Bars recipe from Food.com.
Provided by Jennifer Neal
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF (180ºC).
- In a large bowl,cream peanut butter and butter.
- Beat in corn syrup, brown sugar and vanilla.
- Stir in oats, coconut, sunflower seeds, raisins and wheat germ; mix well.
- Stir in chocolate chips.
- Pat into 9 x 13-inch (22x34 cm) baking pan.
- Bake for 20 minutes or until light golden brown.
- Makes about 2 dozen.
- (Use solid marigarine).
Nutrition Facts : Calories 204.2, Fat 11.4, SaturatedFat 4, Cholesterol 6.8, Sodium 71.1, Carbohydrate 22.5, Fiber 2.6, Sugar 9.3, Protein 5.6
WINTER WONDER BARS
Holiday time calls for excess and expense. These bar cookies fit the bill, white chocolate brownies with macadamia nuts! Please don't skimp on the quality of the chocolate, it makes all the difference.
Provided by Kevin Ryan
Categories Cookies
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside.
- Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.
- Sift together the flour, baking powder and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and add the finely chopped white chocolate. DO NOT STIR the chocolate in, set aside.
- Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 35.4 g, Cholesterol 58.7 mg, Fat 22.8 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 11.6 g, Sodium 70.9 mg, Sugar 25 g
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