Print This Recipe
Crust:
2 C. flour
4 T. powdered sugar
1 C. butter
Cream ingredients together. Press into a greased 9 x 13 pan. Bake for 15 minutes at 350 degrees. Let crust cool.
Filling:
4 eggs, beaten
1 1/2 – 2 C. sugar
3/4 C. flour
1 t. salt
1 thawed (8oz.) sliced strawberries in syrup
7 C. of diced rhubarb
Mix the first 4 ingredients until smooth. Stir in strawberries and rhubarb. Pour over the cooled crust and bake for 45 -60 minutes until set.
Print This Recipe
Ingredients:
Caramel Filling:
11 oz. bag vanilla caramels
14 oz. sweetened condensed milk
4 T. butter
Cookie Dough:
12 T. butter
2 C. light brown sugar
1/2 C. peanut butter
2 eggs, room temperature
1 T. vanilla
2 C. flour
1 C. old fashioned oats
2 1/2 t. baking powder
1 t. salt
2 C. chocolate chips
1 C. Reese’s peanut butter chips
1 C. Heath toffee bits
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 9×13 baking dish with parchment paper.
3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth.
5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
6. Add eggs one at a time, mixing well after each egg. Add vanilla.
7. Combine flour, oats, baking powder, and salt in a bowl.
8. Add the flour mixture slowly stirring until well combined.
9. Stir in the chocolate chips, peanut butter chips, and toffee bits.
10. Spread 2/3 of the dough on the bottom of the pan.
11. Slowly pour caramel mixture evenly over the dough.
12. Drop the remaining dough on top by teaspoon.
13. Bake for about 30-40 minutes. Let cool and then cut into bars.
Print This Recipe
1 C. butter, softened
1/2 C. white sugar
2 C. all-purpose flour
4 eggs
1 1/2 C. white sugar
1/4 C.+ 1 T. flour
2/3 C. fresh lemon juice, can add a little zest if desired
Confectioner’s sugar for topping
1. Preheat oven to 350 degrees F.
2. In a med. bowl, blend together softened butter, 2 C. flour and 1/2 C. sugar. Press into the bottom of an ungreased 9×13 pan. Can add a little salt to add more flavor.
3. Bake for 15 to 20 minutes until firm and golden brown. In another bowl whisk together the remaining 1 1/2 C. sugar and flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake an additional 20 minutes. The bars will firm up as they cool.
5. Use a small sifter and gently sprinkle confectioner’s sugar over the top.
Can substitute lime juice for lemon and add a drop of green food coloring.
Print This Recipe
2 1/3 C. all-purpose flour
2/3 C. packed light brown sugar
3/4 C. (1 1/2 sticks) butter
1 egg, slightly beaten
2 C. (12 oz. pkg.) semi-sweet chocolate chips, divided
1 C. coarsely chopped nuts (walnuts or pecans)
1 can (14 oz.) Eagle Brand Sweetened Condensed milk
1 3/4 C. Skor English Toffee bits, divided (I use Heath since Skor is hard to find)
Heat oven to 350 degrees. Grease a 13×9 baking pan. In large bowl, stir together flour and brown sugar. Cut in butter until mixture resembles course crumbs. Add egg and mix well. Stir in 1 1/2 C. chocolate chips and the nuts. Reserve 1 1/2 C. of this mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour Sweetened Condensed milk evenly over hot crust. Top with 1 1/2 C. toffee bits. Sprinkle remaining crumb mixture and remaining 1/2 C. chocolate chips over the top. Bake for 25-30 minutes or until golden brown. Sprinkle remaining 1/4 C. toffee bits over the top. Cool completely and cut into bars. Makes about 36 bars
*I usually use the fat-free Sweetened Condensed milk and it works fine. I’ve used Heath toffee bits with chocolate or just the plain English toffee bits and both are fine but the ones without chocolate will be closer to the original recipe.