Oreo/ PB / Rice crispy Bars:

Oreo Crusted-Chocolate-Peanut Butter Rice Krispie Treats (Recipe by Me)
Printable Recipe

6 tablespoons butter, divided use
2 cups mini-marshmallows
1 cup semi-sweet chocolate chips, melted, divided use
3 cups crisp rice cereal
2 tablespoons whole milk or cream
1 1/4 cups peanut butter chips
2 tablespoons finely chopped salted peanuts
14 Oreo cookies, finely ground

Butter an 8x8-inch baking dish.

Melt 2 tablespoons butter in a large pot over medium heat; whisk in marshmallows until melted. Take pot off the stove and stir in 1/2 cup melted chocolate chips and cereal until combined; evenly spread into prepared baking dish.

Melt 2 tablespoons butter in a small saucepan over medium heat; whisk in milk and bring to a boil. Turn heat off and stir in peanut butter chips until melted and combined; spread evenly over rice crispy layer. Sprinkle with peanuts. Chill or freeze until set before slicing into 12 bars.

To make the crust for the treats (optional), dip bottom of treat into additional 1/2 cup melted chocolate then dip into a bowl with Oreo cookie crumbs. Chill or freeze, crumb side up, until set.

Makes 12 bars

Smore Bars:

Recipe is from Visions of Sugar Plum's website.


S'mores Cheesecake Bars (Recipe by Me)
Printable Recipe

1 cup graham cracker crumbs
1 tablespoon granulated sugar
3 1/2 tablespoons unsalted butter, melted

8 ounces cream cheese, softened
1/2 cup marshmallow cream
2 teaspoons unsweetened cocoa powder
3/4 teaspoon vanilla extract
2 large eggs
4 ounces milk chocolate, melted
1 1/2 cups mini marshmallows

Preheat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; coat with cooking spray.

In a medium bowl, stir together graham cracker crumbs, sugar and melted butter until well combined; pat into bottom of baking dish. Bake for 10-12 minutes or until golden brown.

In a medium bowl, using a mixer on medium speed, beat together cream cheese and marshmallow cream until fluffy - about 1 minute. Beat in cocoa powder, vanilla and eggs until combined - about 1 minute. Stir in melted chocolate until combined. Pour filling over crust, and bake for 25-30 minutes or until set, and no longer wobbly. Remove from oven.

Preheat oven broiler. Evenly top cheesecake with mini marshmallows. Broil for a few seconds until marshmallows start to brown. Cool on a wire rack (drizzle with additional melted chocolate, if desired). Place in the refrigerator or freezer until well chilled - about an hour or two. Lift out foil from dish and slice cheesecake into bars.

Makes 12 big bars

Lemon Pie Bars:

Crust
2 cups shortbread cookie crumbs (I used lemon sandwich cookies)
3 tablespoons unsalted butter, melted

Filling
3 large egg yolks
1 cup granulated sugar
1 cup water
3/4 cup lemon juice
1/3 cup cornstarch
2 teaspoons finely grated lemon zest
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter
1/2 teaspoon vanilla extract

Meringue
3 large egg whites
1/8 teaspoon cream of tartar
3/4 cup marshmallow cream

Heat oven to 350 degrees F. Line a 13x9-inch baking dish with foil; coat foil with cooking spray.

In a medium mixing bowl, stir together cookie crumbs and melted butter until combined; evenly press into bottom of baking dish. Bake 10 minutes or until light golden brown.

To make the filling, whisk egg yolks together in a medium mixing bowl. In a medium saucepan over medium heat, whisk together sugar, water, lemon juice, cornstarch, lemon zest and salt until well combined. Bring mixture to a boil, whisking constantly; whisk half of hot mixture into yolks until combined. Whisk yolk mixture back into saucepan and cook for about another minute, whisking constantly, until thickened and coats the back of a spoon. Strain filling into a medium mixing bowl; whisk in butter and vanilla until combined. Evenly spread lemon filling on top of crust.

Heat oven to 400 degrees F.

To make the meringue, beat egg whites and cream of tartar together, in a large mixing bowl using a mixer on high speed, until stiff peaks form. Beat in marshmallow cream until just combined. Spread meringue over lemon filling. Bake 8-10 minutes or until golden brown. Cool on a wire rack for 1 hour before transferring to refrigerator to cool completely. Lift out foil and slice into bars.

Makes 15 bars

Orange/ Chocolate Bars:

Base:

1 cup all purpose flour

2 TBL unsweetened cocoa powder

¼ TSP salt

1 cup unsweetened butter

1/3 cup sugar

1/3 confectioner’s sugar

Filling:

Grated zest from 1 orange

½ cup freshly squeezed orange juice (about 2 oranges)

½ cup water

1/3 cup cornstarch

1 TSP lemon juice

1 TBL unsalted butter

½ cup orange marmalade

Glaze

3 TBL heavy cream

1 ½ TSP corn syrup

3 oz semisweet chocolate, grated

Base

Preheat the oven to 325˚. Line an 8-inch squared baking pan with parchment paper, letting the edges overhang. Mix the flour, cocoa and salt in a medium bowl. Beat the butter, granulated sugar and confectioner’s sugar in a large bowl with an electric mixer at high speed until pale and creamy.

With the mixer on low speed, beat in the mixed dry ingredients. Firmly press the mixture into the prepared pan in a smooth even layer. Prick all over with a fork.

Bake until firm to the touch, about 25-30 minutes. Let coo for 10 minutes.

Filling

Mix the orange zest, juice, water, cornstarch and lemon juice in a small saucepan over medium heat. Bring to a boil and simmer, stirring constantly, until thickened, about 1 minute.

Remove from the heat and stir in the butter and marmalade.

Pour the filling over the base in an even layer. Bake for 5 minutes. Cool completely in the pan. Chill in the refrigerator until set, about an hour.

Glaze

Bring the cream and corn syrup to a boil in a small saucepan. Remove from the heat and stir in the chocolate until melted and smooth.

Spread over the filling in an even layer. Chill in the refrigerator for 30 minutes. Using the parchment paper as handles, transfer to a cutting board. Cut into squares.

Guilty Kitchen's Idle Hand Bar's:

Idle Hand Bars

Base Layer

1/2 cup unsalted butter

1/4 cup sugar

5 Tbsp. Cocoa

1 egg, beaten

1 1/4 cups graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup finely chopped hazelnuts (filberts)

OR

Instead of the nuts, use 3/4 cup pretzels, smashed into little bits (not crumbs, but little chunks) and reduce salt accordingly.

1. In double boiler (or a bowl resting over a pot of lightly simmering water), melt the first three ingredients.

2. While still over water, add egg and beat to combine (will thicken quite a bit here). Remove from heat and add crumbs and nuts.

3. Press into an 8 x 8 cake pan. Set aside.

Middle Layer

1/2 cup unsalted butter, melted and cooled slightly.

2/3 cup powdered sugar

1 cup smooth, natural peanut butter (no salt added)

1/2 tsp salt

1 tsp vanilla

1. Add peanut butter and butter together in small bowl.

2. Mix in sugar, salt and vailla to form a thick paste.

3. Dump onto base layer and smooth over, patting down to make a flat, even layer.

Top (final) Layer

5 oz. Semi Sweet Choclate chips (or other fine chocolate)

1 Tbsp unsalted butter



1. In double boiler (or microwave), melt butter and chocolate chips together. Stir until complete dissolved and smooth.

2. Pour over peanut butter layer and spread out evenly.

3. Cool in fridge for about 5 minutes (should still be slightly soft on top but not warm).

4. Sprinkle, lightly, with Himalayan salt. Return to fridge (or freezer, if you’re in a hurry like I was), and let cool completely to become hard.

5. Cut into small squares

Picky Palates Pumpkin/ Chocolate/ Shortbrd bars:

Chocolate and Pumpkin Pie Shortbread Bars
2 sticks softened butter

1 Cup granulated sugar

1/4 Cup packed light brown sugar

1 3/4 Cup all purpose flour

1/2 teaspoon kosher salt

2 Cups canned pumpkin

1/2 Cup granulated sugar

1/2 Cup heavy whipping cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1 Cup chopped chocolate or chocolate chips

Sprinkles of choice if desired

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Slowly add in flour and salt until dough forms. Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.

2. To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. Pour over shortbread layer. Bake for 45 minutes or until pumpkin layer is golden brown.

3. Let cool for 30 minutes then cut into bars. Melt chocolate over a double broiler or in microwave until smooth then spread over bars. Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.

12 bars

Dulce De Leche Cheesecake Bars:

Recipe is from Brown eyed bakers blog.


Makes 36 small squares or 16 dessert-size pieces

For the Crust:
3½ ounces graham crackers, crushed (1 cup of crumbs)
2 tablespoons sugar
3 tablespoons butter, melted

For the Filling:
12 ounces dulce de leche or 1 cup (or caramel, if you can’t find it and don’t want to make it)
16 ounces cream cheese, at room temperature
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup

To Make Dulce de Leche: Pour one 14-ounce can of sweetened condensed milk into the top of a double boiler pan and cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored. Remove from heat and whisk until smooth.

1. Make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.

2. Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.

3. Make the Filling. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.

4. Beat the cream cheese on medium-high speed unti light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.

5. Pour the cream cheese mixture over the dulce de leche layer evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours.

6. Glaze the cake. Heat the chocolate, butter and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth. Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for at least 30 minutes before serving.

7. Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut.

Lemon Crumb Bars:

Blue Ridge Baker's recipe:


1/2 cup (4 ounces) unsalted butter, slightly softened
1 cup brown sugar, lightly packed
1 cup oats
1 1/3 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 can sweetened condensed milk
1/2 cup fresh Meyer lemon juice
zest from two small Meyer lemons


Preheat oven to 350.


For crust/crumble:
Combine butter, brown sugar, flour, oats, baking powder and salt in a medium bowl. Blend with your fingers until all ingredients are evenly moistened and there is no visible loose flour. Press 1/2 of the mixture evenly into the bottom of a 9"x 13" pan - you could go a little smaller with the pan, but don't go any larger. Set aside the remaining half of the mixture.


For the filling:
In a medium bowl, combine sweetened condensed milk, lemon juice and lemon zest. Whisk until well combined. Pour evenly over crust layer.


Scatter remaining crust/crumble mixture over filling - I like to have a variety of chunk sizes in my crumble toppings, but The Pioneer Woman spread hers in a thin, even layer. Use whichever method sounds better to you. Bake for around 25 minutes, or until crumble is golden. After bars have cooled in pan for 30 minutes, cut into squares with a sharp knife, then place pan in fridge for 2 hours or more before serving.

Lemon Bars:

Crust:


1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt


Filling:

6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting


Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.



Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar

Twix Bars:

Begin my putting a layer of Club Crackers in a 13 x 9 pan, I can fit 24 crackers in.



In a saucepan on the stove, combine…

1 c. Graham Crackers, crushed
3/4 c. Brown Sugar
1/3 c. White Sugar
1/3 c. Milk
1/2 c. Margarine


Bring to a boil, continue to stir and boil for approximately 5 minutes (I usually go a little less). The mixture will be caramel like and pull away from the sides of the pan.



Pour over the crackers, being very careful, the mixture is extremely hot.

Immediately top with another layer of Club Crackers, pressing down slightly



Place in frig to chill for at least 30 minutes

For frosting, in small bowl, combine

2/3 c. Peanut Butter
1 c. Milk Chocolate Chips
Microwave for 2 minutes, stir well and frost crackers

Place in frig until frosting is firm. Cut into bars.

Chocolate/ Pecan/ Cheesecake Bars:

Crust:

1-1/2 cups flour
3/4 cup brown sugar
1/2 cup butter, softened
1/2 cup finely chopped pecans


Filling #1

16 ounces cream cheese, softened
1/2 cup sugar
1 egg
4 ounces semi-sweet chocolate, melted and cooled
2 tsp vanilla extract


Filling #2

3/4 cup brown sugar
1/2 cup light corn syrup
1/3 cup butter, melted
3 eggs
1-1/2 cup finely chopped pecans



Preheat oven to 350 degrees F. Line a 9x13 pan with foil and spray it with non-stick spray. These bars are very sticky, so don't skip that step. Combine flour and brown sugar in a medium bowl. Cut in softened butter until mixture is crumbly. Stir in the pecans. Press into the prepared pan. Bake for 10 minutes.


Using an electric mixer or stand mixer on medium speed, combine cream cheese and sugar until smooth. Add 1 egg and beat until combined. Stir in chocolate and vanilla. Pour over baked crust. My batter was thick, so I tried to spread it out with spatula. The chocolate will start to melt quickly while doing this. Bake for 15 minutes, then allow to cool on counter for 10.


Whisk together brown sugar, corn syrup, melted butter, and the eggs. Stir in the pecans. Pour over cream cheese mixture. Bake for 40-45 minutes or until center is set. Cool completely in pan. Cut into squares and serve.

Snickers Bars:

1 cup flour

¼ cup sugar

2 tablespoons powdered sugar

¼ teaspoon salt

1 stick butter, cut into small pieces and chilled

1 egg yolk, lightly beaten





Filling

1/3 cup sugar

3 tablespoons water

1-1/2 cups salted peanuts

1-1/2 cups store bought dulce de leche





Topping

7 ounces bittersweet chocolate

½ stick butter, cut into 8 pieces, at room temperature





Preheat oven to 350 degrees. Butter an 8-inch square baking pan and set aside.





Put the flour, sugar, powdered sugar, and salt in the bowl of a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Add the egg yolk and pulse until the dough forms clumps, but stop before the dough comes together in a ball.

Press the dough into the buttered pan and press it evenly across the bottom of the pan. Prick the dough with a folk all over. Bake for 15-20 minutes, until it starts to take on a little color around the edges. Cool to room temperature.





Line a baking sheet with a silicone baking mat and set aside. In a large, heavy-bottomed saucepan, add the sugar and water. Stir the mixture, over medium high heat, stirring constantly. When the mixture starts to color, add the peanuts and continue to stir over medium high heat until the peanuts are coated with a nice deep amber colored caramel.

Spread the peanut mixture on the prepared baking sheet, ad thinly as possible. Once the nuts have cooled to room temperature, finely chop half of the nuts and keep the other half of the nuts in whole pieces.





Spread the dulce de leche over the baked crust and then top with the whole caramelized nuts.





To make the topping, melt the chocolate in the top of a double boiler. Remove the chocolate from the heat and stir in the butter, mixing until the butter is fully blended into the chocolate. Pour the chocolate over the dulce de leche and smooth with a spatula. Top the chocolate with the chopped peanuts. Cool for at least 20 minutes in the refrigerator before cutting into bars.

A Peanut Butter ISH Bar:

/2 cup unsalted butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped roasted peanuts (or walnuts or almonds work nicely too)
1 cup shredded coconut
Middle:


1/2 cup unsalted butter
2 tablespoons creamy peanut butter
2 tablespoons vanilla custard powder or instant vanilla pudding powder
2 cups confectioners' sugar


Top Layer:
4 squares semi-sweet chocolate (1 ounce each)
2 tablespoons unsalted butter



Prepare bottom layer.

Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil. Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts.

Press down firmly into an ungreased 8 x 8-inch pan; try to make the mixture as flat as possible in the pan. Let this cool for about an hour.
Prepare the middle layer:

Cream the butter, peanut butter, instant pudding powder, salt, and confectioners' sugar together, beating until the mixture is light and fluffy. If it is too thick, you might want to add a small quantity of milk or cream to the mixture, til it is of a spreadable consistency.

Spread over bottom layer, once again trying to make the surface as flat as possible. At this point, I like to put the pan in the refrigerator, as it is easier to spread the top layer on when the buttery middle layer is a bit more solid.
Prepare the top layer. Melt chocolate and butter slowly over low heat.

Once fully melted and incorporated, remove from heat and allow to solidify to the point where it is thick but still pourable. Pour over second layer as quickly as you can so that the middle layer doesn't begin to melt.

Let the bars cool for at least one hour in the refrigerator before serving.

Cheating PB Bars:

1 package peanut butter cookie mix (Betty Crocker)
3 tablespoons vegetable oil
1 egg
1 tablespoon water
4 cups mini marshmallows
topping:
1/4 cup mini marshmallows
1 1/2 cups semisweet chocolate chips
1/2 cup creamy peanut butter
1/2 cup chunky peanut butter
1 tablespoon butter
1/4 cup oats
1 1/2 cup Rice Krispy Cereal

Heat oven to 350 degrees and spray a 13x9 inch pan with nonstick cooking spray.

In a large bowl, combine cookie mix, egg, oil and water until a soft dough forms. Press dough onto bottom of pan. Bake for 14-15 minutes or until lightly golden brown.

Remove from oven and cover cookie base evenly with marshmallows. Return to oven for 5 minutes or until marshmallows are lightly toasted.

Meanwhile, melt marshmallows, chocolate chips, peanut butters, and butter in a large saucepan over medium heat. Mix constantly until melted. Stir in oats and rice krispy cereal. Allow to cool slightly.

Spread mixture over marshmallow layer evenly. The mixture may be a little thick so spread as well as you can. With a knife, run the marshmallow layer and chocolate layer to create a marble.

Allow to cool before cutting.

PB Cup Bars:

Reese's Peanut Butter Cup Bars:

1 cup butter
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup smooth peanut butter
2 cups chocolate chips

Mix butter, graham cracker crumbs, powdered sugar, and peanut butter. (An easy way to measure the peanut butter is to put 1 cup of water into a measuring cup, and then add enough peanut butter to it that the water reaches 2 cups.




Press mixture into a 9x13" pan.- Melt chocolate chips in microwave and stir until smooth. Spread chocolate carefully over peanut butter layer with a spatula. Let the chocolate cool for a while, and then cut into bars before the chocolate is completely hardened (or else the chocolate layer will crack).

Twicker's Bars:

Recipe adapted from Peabody.

40 or so saltine crackers
1 cup butter (no substitutions)
2 cups graham cracker crumbs
1 cup tightly packed brown sugar
1/2 cup milk
1/3 cup sugar
1 cup creamy peanut butter
1 cup semisweet chocolate morsels
1 cup butterscotch morsels

Line an ungreased 9x13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with one layer of saltine crackers.In a large saucepan, melt the butter over medium heat.


Add the graham cracker crumbs, brown sugar, milk, and sugar. Bring to a boil and cook for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.)

Remove from the heat and spread half of caramel mixture evenly over the crackers. Place another single layer of crackers over the caramel mixture. Spread the rest of the caramel mixture evenly over crackers and top with the remaining crackers.


In a small saucepan (or in the microwave), combine the peanut butter, chocolate morsels, butterscotch morsels, and shortening. Melt over medium-low heat, stirring constantly.

Pour and spread evenly over the top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.

Chocolate/ Cinnamon Square's:

Recipe was inspired by a Tuesday w/ Dorie contest.



1 1/4 cups plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons ground cinnamon
1 1/2 teaspoons instant espresso powder
1 3/4 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
3/4 cup whole milk
2 large eggs
1/2 teaspoons pure vanilla extract
10 tablespoons unsalted butter, melted and cooled
3 ounces bittersweet chocolate, finely chopped





Frosting:


6 ounces bittersweet chocolate, finely chopped
2 1/2 tablespoons unsalted butter, cut into 4 pieces

Preheat the oven to 350 F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet.





Cake:

Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl and set aside.

In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon.



In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogeneous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed.



Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.





Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off paper, let cool on 2nd rack.





To Make the Frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little.)



Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into squares.

Marshmallow Bar's:

Recipe is from Prudence Pennywise.

4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1, teaspoon baking powder, ½ teaspoon salt,
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract





For the Topping:




1 bag (10½ ounces) miniature marshmallows
1½ cups milk chocolate chips,
1 cup smooth peanut butter
1 Tablespoon unsalted butter
1½ cups Rice Krispies cereal







Preheat the oven to 350 degrees F. Grease a 9×13-inch pan. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.



In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.

Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.


Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Coffee/ Cheescake Bar's:

Brownie batter:

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into pieces
4 ounces coarsely chopped bittersweet chocolate
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla


Cheesecake batter:

2 tsp instant espresso powder
1 tablespoon boiling water
8 ounces cream cheese, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla
2large eggs
1/4 cup sour cream
1 tablespoon all-purpose flour


Preheat the oven to 350 F.

Brownie:

In a small bowl, whisk together flour, baking powder and salt. In a microwave safe bowl, add butter and chocolate - heat in short intervals, stirring often, just until the butter has melted and the chocolate has softened. Stir the mixture and if any lumps of chocolate remain, reheat briefly, stopping every 30 seconds or so to stir.

Whisk sugar into the chocolate mixture. Add eggs, one at a time, beating until combined after each. Whisk in vanilla. Add dry ingredients and stir just until combined - set aside. Cheesecake: In a small bowl, stir together espresso powder and boiling water - set aside to cool. Meanwhile, in a large mixing bowl, beat cream cheese until completely smooth.

Add sugar and beat until well combined, about 3 minutes. Beat in vanilla and espresso mixture. Add eggs, one at a time, beating until combined after each. Mix in the sour cream.

Add flour and stir until combined. Stir brownie batter and pour three quarters of it into a greased 9" pan. Pour cheesecake batter on top of the brownie batter. Drop dollops of the remaining brownie batter on top and gently swirl the dark batter into the cheesecake batter, making sure not to push the knife down into the bottom brownie layer.

Bake until the cheesecake layer is beige in the center and lightly browned around the edges, about 30 to 35 minutes. Remove and cool completely on wire rack then transfer to refrigeratoe and chill at least 2 hours.

Lime Square's w/ Graham Cracker Crust:

Recipe from Martha Stewart.

4 tablespoons unsalted butter, melted and cooled, plus more for pan
2/3 cup pecan halves
1 cup graham-cracker crumbs (1 package)
1/4 cup sugar
1 tablespoon grated lime zest


Filling:

2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice
1 teaspoon grated lime zest


Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.*
In a food processor, finely grind pecans with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.


To make the filling:

In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and zest; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving.

Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.