Best Yum Yum Bars Recipes

MOM'S YUM YUM BARS

Steps:

• Preheat oven to 350°F
• For base, lightly butter an 8 inch square baking dish. In a bowl, using a fork, stir flour with sugar. Work in butter until coarse crumbs form. Press over bottom of buttered dish. Bake in centre of oven until light golden, 15 to 20 minutes. Remove, but leave oven on.
• While base is baking, in a small bowl, using a fork, stir flour with salt and baking powder. In a large bowl, whisk eggs. Using a wooden spoon, stir in sugar and vanilla until evenly mixed. Then stir in walnuts, cherries, coconut and flour mixture. Spread over warm base. Bake in centre of oven until topping is golden and slightly jiggly, 20 to 30 minutes.
• Remove to a rack to cool at least 1 hour before cutting into bars. Bars cut best after refrigerating overnight. Refrigerate up to 1 week or freeze up to 1 month.

YUM YUM BARS

Steps:

• In a large saucepan, combine butter, sugar, and eggs on low heat.
• Boil for 2 minutes; stirring constantly.
• Remove from heat; cool.
• Fold in graham cracker crumbs, miniature marshmallows, nuts, and flaked coconut; mix well to combine the ingredients.
• Press into a lightly buttered 9 x 13-inch pan.
• Top with frosting.
• Refrigerate for 30 minutes until the frosting sets.
• Remove from refrigerator and cut into squares.
• FROSTING: In a double boiler, melt butterscotch chips, semi-sweet chocolate chips, and peanut butter.
• Spread immediately before it begins to cool.

NANA'S YUM YUM BARS

Steps:

• Pre-heat oven to 350 degrees Melt caramels with (¼ - 1/3 cups) evaporated milk; slowly, in microwave, until gloppy/drippy Mix cake mix, butter, evaporated milk, nuts, and egg until well combined Press ½ of batter into 9x13 pan (Sprayed well with Pam) Bake at 350 degree oven for 8-10 mins Drizzle caramel mixture and sprinkle chocolate chips on top Drop and lightly press remaining cake mix on top of caramel/chocolate chip layer Bake at 350 for 15 - 20 mins more Let completely cool and set, then cut and serve.

YUM-YUM NO BAKE 3 LAYER BARS

Steps:

• Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
• BASE LAYER:.
• In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
• Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
• Stir in rice cereal and cornflakes until coated.
• Press mixture into the bottom of prepared pan.
• PUDDING LAYER:.
• in a medium saucepan, melt the 3/4 cup butter.
• Stir in powdered sugar, dry vanilla pudding mixes, and milk.
• Spread pudding mixture over cereal layer; set aside.
• FROSTING:.
• In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
• Spread frosting over pudding layer.
• Cover and chill about 1 hour or until set.
• SERVING:.
• Remove set mixture from pan by lifting foil.
• Place on a cutting board; cut into 64 bars.
• TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.

CHOCOLATE YUM YUM BARS

Steps:

• 1. In a large bowl, add both packs of muffin mix, brown sugar, egg, butter and oats. Mix well. Press into a 9x13 baking dish which has been lightly sprayed with a non-stick spray. **if adding nuts and/or coconut, mix into mixture before pressing into baking dish**
• 2. Place the semi-sweet chocolate chips and sweetened condensed milk into a sauce pan and melt on low heat constantly stirring. Take off the stove as soon as everything is melted. Evenly drizzle on top of the muffin mixture. Bake in 350 degree oven for 35 minutes. Can serve warm or at room temperature.
• 3. Note: these can be heated in the microwave for a few seconds, if you want to eat the leftovers warm.

YUM YUM MARSHAMALLOW BARS

Steps:

• Grease bottom of 13x9x2" glass baking dish. Mix brownie mix and bake according to box instructions. Remove from oven and immediately sprinkle with mini marshmallows,return to oven and bake for 3 minutes longer until marshmallows look slightly melted. Cook chocolate chips, peanut butter and butter over low heat stirring until chips are melted. add rice cereal and mix well. Spread over marshmallow layer. chill

WENDY'S FRUITY TROPICAL YUM BARS

Steps:

• 1. Combine melted butter or margarine, flour and powdered sugar; mix well. Press into a greased and floured 13-x-9 inch baking pan. Bake at 300°F for 25 minutes.
• 2. Combine all other ingredients in large bowl. Mix well. Spread filling over first layer of dough while still hot. Bake an additional 40 to 45 min. or until golden brown and firm.
• 4. Sprinkle with additional powdered sugar. Cut into 30 servings. Enjoy!

WILD RICE PUMPKIN YUM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10x15 inch baking pan.
• Blend together the oil, eggs and sugar. Add the pumpkin and wild rice; mix together well.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well.
• Pour onto prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes.

KETO LOW CARB PROTEIN BARS RECIPE | WHOLESOME YUM

Steps:

• Line an 8x8 pan with parchment paper, allowing it to hang over at least 2 sides.
• Place 1 cup (120 g) hazelnuts into a food processor. Pulse until you get a fine meal-like consistency.
• Add the almond flour, cocoa powder, protein powder, Besti, and sea salt. Pulse a few times, just until mixed. Scrape the sides of the food processor and pulse again.
• Add the almond butter and melted cocoa butter. Process continuously until a dough forms, pulls away from the center, feels firm to the touch, and leaves a fingerprint when pressed. It should be firm and shiny, not runny or crumbly. If it's not uniform, you may need to manually stir and scrape the sides, then process more.
• Press the protein bar dough tightly and evenly into the lined pan. Chop the remaining 1/4 cup (30 g) hazelnuts and press into the top. If desired, drizzle with melted chocolate (optional).
• Place the pan in the fridge and chill for at least 1-2 hours, or until very firm. Run a knife along the edges of the pan if any part of the bars are touching the pan directly and not the parchment paper. Lift the bars out of the pan using the edges of the parchment paper, slide onto a cutting board, and cut into 12 bars, using a large chef's knife with a straight down motion or rocking motion (do not see-saw, or bars may crumble).
• Store bars in the fridge, between layers of parchment paper.