Recipes for Bars and Squares

Cherry Chocolate Brownie Squares

1 pkg (15 oz) brownie mix (plus ingredients to make brownies)
1 jar (16 oz) maraschino cherries, undrained
1 pkg (8 oz) cream cheese, softened
2 T powdered sugar
1 container (8 oz) frozen whipped topping, thawed
1 - 2 T semi-sweet chocolate morsels

Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Pour into 9" Stoneware Square Baker. Bake according to package
directions. Cool. Cut brownies into 16 pieces.

Drain juice from cherries to measure 1/4 cup; set aside. Reserve 16 cherries for garnishing. Chop remaining cherries using Food Chopper. In 2-Qt Batter Bowl, blend cream cheese and powdered sugar until smooth. Add cherry juice; whisk until smooth. Add chopped cherries; mix well. Using Classic Scraper, gently fold in 2 cups of the whipped topping. Spread mixture over brownie. Attach Open Star Tip to Decorator and fill with remaining whipped topping. Garnish each piece with whipped topping and reserved cherries. Cut into squares. Grate chocolate morsels evenly over top with Cheese Grater.

Chocolate Chip Granola Bars

4 cups packaged granola
1/2 cup sweetened shredded coconut
1/4 cup unsalted butter
3 cups Mini Marshmallows 1/2 cup Semi-Sweet Chocolate Chips

Line 8-inch (2 L) square glass baking dish with foil. In large bowl, stir together granola and coconut. Set aside. In saucepan, melt butter over low heat; stir in marshmallows until melted. Remove from heat. Stir in granola mixture. Stir in chocolate chips. Using greased fingers, pat into prepared baking dish. Refrigerate for 1 hour or until set. Remove from pan. Cut into 16 bars.

6 tablespoons Butter or margarine -- softened
2/3 cup Sugar
2 each Eggs -- large
1/4 cup Milk
1 teaspoon Vanilla
1/2 cup Flour -- unbleached
1 package Chocolate pudding mix -- *
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Nuts -- chopped
Powdered sugar

* Chocolate pudding should be a 3 3/4 to 4 oz package of REGULAR pudding mix.

Cream butter and sugar. Blend in eggs, milk, and vanilla. Stir togethere flour, pudding mix, baking powder, and salt. Add to creamed mixture; mix well. Stir in nuts. Spread in greased 9 X 9 X 2-inch baking pan. Bake at 350 degrees F for 25 to 30 minutes. Cool. Sift powdered sugar over top, if desired. Cut into bars.

Cream Cheese Cinnamon Bars

2 large tubes Pillsbury Crescents
2 (8 oz.) pkgs cream cheese
1 cup sugar
1 tsp vanilla
3/4 cup sugar
1 tsp cinnamon
1 stick butter or margarine

In large bowl, soften cream cheese, add I cup sugar and vanilla extract and mix well. Open 1 tube crescents and unroll, but do not tear apart. Put them in bottom of 13 x 9-in baking pan. Spread cream cheese mixture over crescents. Put the other roll of crescents on top of cream cheese. Melt butter and pour over crescents. Mix the 3/4 cup sugar and cinnamon together. Sprinkle cinnamon/sugar mixture over top and bake at 350° for 30 minutes.

4 eggs
1 2/3 C sugar
1 C oil
16 oz. can pumpkin
2 C flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda
3 oz. cream cheese, softened
1/2 C butter, softened
1 tsp. vanilla
2 C powdered sugar

Preheat oven to 350°. Beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly. Spread batter in greased and floured 9x13 pan. Bake for about 40 minutes. Cool. Cream together cream cheese and butter. Stir in vanilla. Add confectioners' sugar, a little at a time, beat until smooth. Spread on cooled cake. Cut into bars.

(National Peanut Festival Grand Prize and Candy Winner)

1 box (3 oz.) vanilla pudding mix (not instant)
1 cup sugar
2/3 cup evaporated milk
2 tablespoons butter
1 teaspoon butter flavoring
1 cup chopped honey roasted peanuts

In medium sauce pan, combine pudding mix, sugar and evaporated milk. Bring to a boil and boil for 5 minutes stirring constantly. Remove from heat and add butter and butter flavoring. Pour into mixing bowl and beat at high speed for 5 minutes until mixture thickens. Stir in peanuts. Grease an ice tray and fill half-full with thickened mixture. Refrigerate until firm. Remove from tray and wrap in gold foil. Store in a cool place.