Holiday Dessert Bars
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen
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Ingredients

  • 1 - 16.5 oz package of Nestle Toll House
  • Refrigerated Chocolate Chip Cookie Bar Dough, divided.
  • Press 20 squares of dough into the pan.
  • (Refrigerate the remaining 4 squares.)
  • Bake for 15 minutes.
  • Transfer the pan to a rack to cool for 15 minutes.
  • 1 can of Pillsbury refrigerated Crescent Recipe Creations Seamless Dough Sheet.
  • 2 Large Eggs
  • 1 (15oz.) can of Pure Pumpkin
  • 1 C Heavy Cream
  • 1/2 C Brown Sugar
  • 1/4 tsp Corn Syrup
  • 1 TBS Pumpkin Pie Spice
  • 1/2 tsp Salt
  • Pour over the Dough.
  • Bake 45 - 55 minutes.
  • 2 2/3 C Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2 C Brown Sugar
  • 16 TBS Butter, room temperature
  • 2 Large Eggs
  • 1 TBS Vanilla
  • 1 1/4 C Flour
  • 3/4 C Rolled Quick Cooking Oats
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 C Granulated Sugar
  • 8 TBS Butter, room temperature
  • 10 oz Orange Marmelade
  • 3/4 C Granulated Sugar, divided
  • 1/2 C Brown Sugar
  • 1/2 C Buttered flavored Shortening
  • 1/2 C Speculoos Cookie Butter or Biscoff Spread
  • 1 Egg, beaten
  • 2 tsp Vanilla
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 1/2 C Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 C Blackberry Jam (my favorite is Bonne Maman)
  • 12 TBS (1 1/2 sticks) Butter, room temperature
  • 1/2 C Granulated Sugar
  • 1/2 tsp Vanilla
  • 1 3/4 C Flour
  • 1/4 tsp Salt
  • 1 1/2 C Apricot or Raspberry Jam (buy the best you can afford)
  • 2 C Sweetened Flaked Coconut
  • 7 oz Sweetened Condensed Milk (1/2 of a 14oz. can)
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  • Crust ingredients
  • 2/3 C Butter, room temperature
  • 2/3 C Brown Sugar
  • 1 1/4 C Flour
  •  
  • Brownie ingredients
  • 3 Eggs, beaten
  • 1/3 C Granulated Sugar
  • 2 tsp Vanilla
  • 1 1/2 C flaked, sweetened Coconut
  • 1/2 C Ovaltine
  • 1/4 C Flour
  • 1 1/2 tsp Medaglia d'Oro instant espresso coffee powder
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  •  
  • Icing ingredients
  • 2 C sifted Confectioner's Sugar
  • 4 TBS Ovaltine
  • 2 TBS Vanilla
  • 1/2 tsp Medaglia d'Oro
  • 1 1/2 - 2 TBS Boiling Water
  • 3 TBS Unsalted Butter
  • 1/2 C Light Brown Sugar
  • 1 Egg, beaten
  • 1 tsp Cinnamon
  • A pinch of fine Sea Salt
  •  
  • In a saucepan on medium low heat
  • Butter, heat until melted.
  • Add Brown Sugar and whisk until combined, about 3 minutes.
  • Remove from heat and cool for 10 minutes.
  • 2 (8oz) packages of Cream Cheese, room temperature
  • 1 Egg, beaten
  • 1/2 C Granulated Sugar + additional for sprinkling.
  • 1 tsp Vanilla
  • 1/2 C Butter, melted
  • 3/4 C Granulated Sugar
  • 1/2 C Brown Sugar
  • 1/2 tsp Vanilla
  • 1/3 C Molasses
  • 1 Egg
  • 2 tsp Baking Soda
  • 2 C Flour
  • 1 TBS Cinnamon
  • 1/2 tsp Clove
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • Pumpkin Pie Spice for garnish
  • 8 oz Cream Cheese
  • 1/4 C Butter, softened to room temperature.
  • 3 C Confectioner's Sugar
  • 1 tsp Vanilla
  • 1 - 17 1/2 oz package of Sugar Cookie Mix (not prepared dough)
  • 2 TBS Flour
  • 8 TBS Butter, cold and cubed.
  • 1/2 C Chopped Macadamia Nuts
  • 5 Egg Yolks
  • 1 - 14 oz can of Sweetened Condensed Milk (not Evaporated Milk)
  • 1/2 C Eggnog
  • 1 TBS Rum
  • 1 tsp Vanilla
  • Confectioner's Sugar for dusting.
  • 1/4 tsp Nutmeg + additional for garnish
  • 1 1/2 C confectioners' sugar
  • 1/8 tsp Cayenne Pepper
  • 1 1/4 C Biscoff Spread, divided
  • 1 1/2 C Milk Chocolate Chips
  • 1/2 C Chopped Pecans
  • Sea Salt for Garnish
  • 1 1/4 C Flour
  • 1/2 C Confectioner's Sugar
  • 1/4 tsp Salt
  • 8 TBS Butter, cubed
  • 2 Eggs, beaten
  • 1 C chopped Pecans
  • 1/2 C Brown Sugar
  • 1/2 C Maple Syrup
  • 2 TBS Butter, melted
  • 1/2 tsp Maple Flavoring
  • 1/2 C White Chocolate Chips
  • 1 tsp Crisco
  • 24 Pecan Halves
  • 1 C crushed chocolate wafer cookies. I used Nabisco.
  • 3 TBS butter, melted
  • 4 oz cream cheese , softened.
  • 1/3 C sour cream
  • 1/4 C granulated sugar
  • 1 egg
  • 1 TBS Raspberry Liqueur
  • 1 tsp cornstarch
  • 1/2 tsp grated lemon peel
  • 1 C of Fresh Raspberries
  • Seedless Raspberry jam, melted.
  • 2 C Flour
  • 16 TBS (2 sticks) Butter
  • 1/2 C Rolled Oats
  • 1 C Brown Sugar
  • 1 C Water
  • 1 C Granulated Sugar
  • 3 TBS Cornstarch
  • 1 TBS Vanilla
  • 3 C peeled, cored and sliced Apples
  •  
  • Here's what you'll need
  • Preheat the oven to 350 degrees.
  • 9 " X 13" baking dish brushed with my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well in a jar and refrigerated. I always have it available for all of my baking needs.
  • 1/2 C Butter Flavored Crisco
  • 3/4 C Creamy Peanut Butter
  • 2 TBS Whole Milk
  • 1 1/4 C Brown Sugar
  • 1 Egg
  • 1 3/4 C Flour
  • 1/2 tsp Salt
  • 3/4 tsp Baking Soda
  • 1 Can (14oz.) Sweetened Condensed Milk
  • 2 TBS Butter
  • 1 Bag (10 oz.) Peanut Butter Chips
  • 1 Bag (14oz.) Halloween Reese's Pieces
  • 1 Bag (8oz.) Reese's Mini Peanut Butter Cups, Roughly Chopped. Quartered would be fine.
  • 1 1/2 C Finely crushed Graham Crackers
  • 1/2 C Buter, melted
  • 1 tsp finely shredded Orange Peel
  • 1 - 14 oz. can of Sweetened Condensed Milk
  • 2 Cups of White Chocolate Chips
  • 1 C flaked Coconut
  • 1 C Dried Cranberries
  • 1 C chopped Pecans
  • 1/2 C diced Candied Orange Peel
  • 12 oz (2 cups) white chocolate chips or chopped white chocolate
  • 1/4 cup creamy peanut butter
  • 3 cups crisp rice cereal
  • 1 1/2 cups mini marshmallows
  • 1/3 cup mini semisweet chocolate chips
  • 1/2 C Butter, room temperature
  • 3/4 C Brown Sugar
  • 1 tsp Vanilla
  • 1/4 C Creamy Peanut Butter
  • 2 C Flour
  • 1 (14oz.) can Sweetened Condensed Milk
  • 2 C Butterscotch Chips
  • 3/4 C Creamy Peanut Butter
  • 3/4 C Butterscotch Chips
  • 1 (8oz) package of Peppermint Sticks, Crushed
  • 1/2 C Half and Half
  • 1/2 TBS unflavored Gelatin
  • 1 TBS Cold Water
  • 1 1/2 C Heavy Cream, whipped
  • 1 package of Oreo Cookies.
  •  
  • For the cookie layer
  •  
  • Combine
  • 1 1/2 C flour
  • 3/4 C brown sugar
  • 1/2 C butter, softened
  • 1/4 tsp salt
  • Mix until crumbly.
  • Press into a 9"X13" pan
  • Bake at 375 degrees for 10 minutes
  •  
  • In a double boiler
  •  
  • Combine
  • 1 (6 oz.) package (1C) Butterscotch Chips
  • 1/4 C light corn syrup
  • 2 TBS shortening
  • 1 TBS water
  • 1/4 tsp salt
  • Stir over hot water (not boiling) until smooth and creamy
  • 2 sticks of butter, room temperature
  • 3/4 C granulated sugar
  • 1 tsp almond extract
  • 2 1/2 C flour
  • 1/2 tsp salt
  • 2/3 C Granola, I Granola from Ikea. ( photograph to follow)
  • 1 1/2 C of your favorite fruit preserves. I use a 13 oz jar of Bonne Maman, here are some of the varieties:
  • Raspberry
  • Apricot
  • Blackberry
  • Strawberry
  • Cherry
  • Fig
  • Peach
  • Field Blueberry
  • Mandarin
  • Lightly press 2/3 of the dough into a 9" square baking pan, including 1/2" up the sides.
  • Evenly spread the jam over the dough leaving a 1/2" border.
  • In a small bowl, combine granola and remaining 1/3 of the dough, mixing it with your hands to create a crumble.
  • Scatter the crumble evenly over the jam.
  • Sprinkle with slivered almonds
  • Bake at 350 degrees for 45 minutes.
  • Cool completely before cutting into squares.
  • 1 box of yellow cake mix ( Chocolate is good too)
  • 1/2 C butter, melted
  • 3 eggs, divided
  • 8 oz cream cheese
  • 1 pound of confectioner's sugar
  • 1 C chopped pecans
  • Mix cream cheese, 2 eggs and powdered sugar.
  • Spread over the mixture in the pan.
  • Bake at 325 degrees for 45 minutes or until light brown.
  • Cool completely and cut into squares.
  • 1 1/2 C Graham Cracker Crumbs mixed with 1/2 Stick of Butter, melted and 2TBS of sugar
  • Press into a 9"X13" pan sprayed with a vegetable cooling spray
  • Refrigerate until the filling is made.
  •  
  • In a large bowl, mix together with an electric mixer
  • 4 (8oz.) packages of Cream Cheese
  • 1/2 C granulated Sugar
  • 1/2 C cold butter, cubed
  • 1 pouch ( 1lb. 1.5 oz ) pouch of Betty Crocker Cookie Mix
  • 1 egg
  • 1 C packed brown sugar
  • 1 C peeled and finely chopped apples ( I use Jonagold)
  • 3 roasted and peeled Hatch Chiles, diced
  • 3/4 C Caramel topping
  • 1/4 C Flour
  • Press remaining mixture into the pan
  • Bake at 350 degrees for 15 minutes
  • Spread reserved crumbs over apples
  • Bake at 350 degrees for 20 - 25 minutes
  • 1 - 12 ounce box of Vanilla Wafer cookies
  • 1 - pound of Almonds ( with skins on ),roasted. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
  • 1 - pound of Dried Turkish Apricots
  • 1/4 pound of butter, melted
  • 1 - 14 ounce can of sweetened condensed milk
  • 6 ounces of semi sweet chocolate chips. I use Ghirardelli.
  • 6 ounces of dark chocolate chips. I use Ghirardelli bittersweet.
  • 1/3 C Amaretto
  • 1/4 tsp Vanilla
  • Melt semi sweet chocolate chips in a microwave and spread over the cookie mixture.
  • Refrigerate 15 minutes or until firm.
  • Melt dark chocolate chips in a microwave and spread over the first layer of chocolate.
  • Cover and refrigerate 15 minutes or until firm.
  • 1/2 C ( 1 stick) Butter, melted
  • 1 1/2 C Graham Cracker Crumbs
  • 1 C chopped Pecans
  • 1 C (16 oz package) semi sweet chocolate chips
  • 1 1/3 C (3 1/2 oz can) flaked coconut
  • 1 1/3 C ( 15 oz can) Borden's Eagle Brand Sweetened Condensed Milk
  • Bake at 350 degrees for 25 minutes or until lightly browned
  • Allow to cool 15 minutes before cutting into bars.
  •  
  • Crust
  • 1/4 C Shortening ( Crisco)
  • 1/4 tsp Salt
  • 1/2 C Packed Brown Sugar
  • 1 C Flour
  • Cream together salt, shortening and brown sugar.
  • Cut this mixture into the flour with a pastry knife or 2 forks
  • Press this crust into the bottom of the pan
  • Bake at 350 degrees for 15 minutes
  •  
  • Top Layer
  • 1 C Packed Brown Sugar
  • 2 Eggs, well beaten
  • 1 tsp Vanilla
  • 1/4 tsp Salt
  • 1 C Rice Krispies
  • 1 C Chopped Pecans
  • 1 C Coconut
  • 1 pouch (1 lb 1.5 oz.) Betty Crocker Double Chocolate Chunk Cookie Mix
  • 1/4 C vegetable oil
  • 2 TBS water
  • 1 egg
  • 1/2 tub ( 16oz.) Betty Crocker Rich and Creamy Chocolate Ready-to-Spread Frosting ( 1 C )
  • 1/3 C miniature marshmallows
  • 1/2 C crushed pecans
  • Press into an un greased 8"x 8" pan
  • Bake at 350 degrees for 20 - 25 minutes, or until set
  • Cool 30 minutes
  •  
  • Base
  • 2 pouches (1 lb 1.5 oz ea.) Betty Crocker Sugar Cookie Mix
  • 1 C butter, softened
  • 1/2 tsp almond extract
  • 2 eggs
  •  
  • Filling
  • 1 can (21oz.) can of cherry pie filling or your favorite flavor
  •  
  • Glaze
  • 1 C powdered sugar
  • 1 TBS milk
  • 1/4 tsp almond extract
  • Bake at 350 degrees for 45 - 50 minutes
  • Cool 10 minutes
  •  
  • Cookie Base
  • 1 pouch (1 lb 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
  • 1/2 C crushed gingersnap cookies
  • 1/2 C chopped pecans
  • 1/2 C cold butter
  •  
  • Filling
  • 2 packages (8oz. each) cream cheese, softened
  • 1 C sugar
  • 1 C canned pumpkin ( not pie filling)
  • 2 TBS flour
  • 1 TBS pumpkin pie spice ( my homemade recipe is under Tips,Hints and More on the blog)
  • 2 TBS heavy cream
  • 2 eggs
  •  
  • Toppings
  • 1/3 C Chocolate Topping ( store bought in a jar)
  • 1/3 C Caramel Topping (store bought in a jar)
  • Press remaining mixture in the bottom of an un greased 9"X13"pan
  • Bake at 350 degrees for 10 minutes
  • Cool 10 minutes
  • Bake at 350 degrees for 35 - 40 minutes or until center is set
  • Cool 30 minutes
  • Refrigerate 2 hours
  • 1/2 C cold butter, cubed
  • 1 pouch ( 1lb. 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
  • 1 egg
  • 1 C firmly packed brown sugar
  • 1 C peeled and finely chopped apple ( i prefer Jonagold)
  • 3/4 C caramel topping
  • 1/4 C flour
  • Spread reserved cookie mixture over apples
  • Bake at 350 degrees for 20 - 25 minutes
  • Cool 2 hours
  • cut into 9" X 4" rows
  •  
  • Crust
  • 2 sticks (1C butter) softened
  • 3/4 C sugar
  • 1/2 C brown sugar
  • 2 C flour
  • 1/8 tsp salt
  • 1 TBS dried lavender
  • 6 large eggs
  • 2 C sugar
  • 1 C flour
  • 1 C fresh lemon juice
  • zest of 3 lemons
  • Pour the filling into the crust
  • Bake at 350 degrees for 20 - 25 minutes
  • 1 C flour
  • 1/2 C butter
  • 1/2 C brown sugar
  • Mix the above ingredients together, press into a 10" square pan
  • Bake at 350 degrees for 15 - 20 minutes
  • Remove from the oven
  •  
  • In a small bowl, mix
  • 2 TBS flour
  • 1 C brown sugar
  • 2 eggs
  • 1 C coconut
  • 1/2 tsp baking powder
  • 1 tsp vanilla
  • 1/2 C chopped cashews
  • Spread mixture over the crust
  • 1 1/2 C Graham Cracker Crumbs mixed with 1/2 Stick of Butter, melted and 2TBS of sugar
  • Press into a 9"X13" pan sprayed with a vegetable cooling spray
  • Refrigerate until the filling is made.
  •  
  • In a large bowl, mix together with an electric mixer
  • 4 (8oz.) packages of Cream Cheese
  • 1/2 C granulated Sugar

Instructions

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