*BROWNIE/REESE/COOKIE CUPS*

I have not tried this but they look super easy and yummy!!!
Preheat oven to 350
press down 1.5 squares of break-apart refrigerated cookie dough into the bottom of each well.
Place Reese cup upside down on top of cookie dough (or an Oreo!).
Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN.

CARAMEL CHOCOLATE CHIP BARS

These are rich bars that are easy to make because you start out with a cake mix. yum!!! :))

1/2 cup butter (no substitutes)
32 caramels
1 (14 oz.) can sweetened condensed milk
1 (18 1/4 oz.) package yellow cake mix
1/2 cup vegetable oil
2 eggs
2 cups miniature semisweet chocolate chips
1 cup vanilla chocolate chips or 1 cup white chocolate chips
1 Heath candy bar, chopped (1.4 ounces)

In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth.
Cool.
In a mixing bowl, combine the cake mix, oil and eggs; mix well.
Stir in chips and chopped candy bar (dough will be stiff).
Press three-fourths into a greased 13 x 9 baking pan.
Bake at 350° for 15 minutes.
Place on a wire rack for 10 minutes.
Pour caramel mixture over the crust.
Drop remaining dough by spoonfuls onto caramel layer.
Bake for 25-30 minutes or until edges are golden brown.
Cool for 10 minutes; run a knife around edges of pan.
Cool 40 minutes longer; cover and refrigerate for at least 1 hour or until serving.

PEANUT BUTTER GRANOLA BARS

(recipe from my friend Angela L.) this is a good way to start your day or a good snack to put in your kids lunch pail.

1 egg white
1/2 cup chunky peanut butter
1/3 cup brown sugar
1/4 cup honey
1/2 cup unsalted butter, melted
2 cups old fashioned oats
1/4 cup slivered almonds, toasted
1/3 cup miniature chocolate chips

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

PEPPERMINT CHOCOLATE FUDGE

(recipe from my sister in law Gina V.)

Melt in pot:
1 bag (12 oz.) mint chocolate chips

Add:
1 can Eagle Brand

Bring to a boil making sure chocolate chips are dissolved. Add:
1 1/4 cup sifted icing sugar
1/2 cup of your favourite nuts, chopped up (opt) I use pecans... :))

Mix well.
Spread in 8-inch square pan lined with plastic wrap.
Chill 2 hours or until firm. Cut into squares.

CHOCOLATE-PEANUT BUTTER COOKIE BARS

(RECIPE POSTED BY DIANA ROSS MADILL)

Here is a recipe that everyone enjoys when I make them...they are not to sweet...

1 pkg. (2 layer size) chocolate cake mix
1 pkg. (4 serving size) Jello Chocolate Instant Pudding
1/2 cup margarine, melted
1/2 cup cold milk
1 bag chocolate chips (I like the dark)
1 cup dry roasted peanuts
1 cup peanut butter

Heat oven to 350*. Line a 13x9" pan with parchment paper (oiling the pan slightly first will help the paper stick to the pan). Mix first 4 ingredients until well blended (mixture will be thick). Press half of the chocolate mixture into the prepared pan. Bake for 10 minutes. Let cool slightly and very gently spread the peanut butter over the crust. Sprinkle with the peanuts and 1/2 of the chocolate chips. Cover with random pieces of the chocolate cake mixture and sprinkle on remaining chocolate chips (press gently with a spatula to push chocolate chips into batter.. Bake 15 minutes and let cool. Refrigerate for at least four hours before cutting into bars. By using the parchment paper, if you let it extend up over the sides of the pan, you can lift it out onto a cutting board to easily cut it into bars...enjoy

LOW FAT BROWNIE TRICK, THANKS to PAM

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Ok I found another amazing boxed brownie recipe.

You use a boxed brownie mix, and instead of the eggs and oil, you add a can of puree'd black beans! ( drained and rinsed first)
Bake it in the tiniest muffin cups, or those muffin top pans, and they are just like those two bite brownies from Zehrs.
Really dense and chocolaty!! MM MM Good. And only one weight watchers point each.

 Just hide the empty can of beans and no one will ever know.

All you do is drain a can of black beans, put them back in the rinsed can,, add water to the top, put in blender, puree the heck out of them.
Add to boxed brownie mix , bake as instructions say. (no oil,, no egg)

I swear, the pan was empty at the end of the day!, i did not tell anyone they were low fat of course!! that would raise a red flag saying' no fat, no flavour', not so in this case!!

THE ULTIMATE BROWNIE

(RECIPE POSTED BY KERRY GARTSHORE-HAMILTON)

These are so good and so easy! My kids love them...if you dont have baking chocolate you can use chocolate chips, I've even used milk choc and they were great!

2/3 cup butter or margarine
5 oz unsweetened baking chocolate, cut into pieces
1 3/4 cups sugar
2 tsp vanilla
3 eggs
1 cup Gold Medal® all-purpose flour
1 cup chopped walnuts

In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes.
Beat in chocolate mixture on low speed.
Beat in flour just until blended. Stir in walnuts. Spread in pan.
Bake 40 to 45 (I bake for 40) minutes or just until brownies begin to pull away from sides of pan.
Cool completely in pan on cooling rack. For brownies, cut into 4 rows by 4 rows.

FUDGE KRISPIES SQUARES

(recipe from mom)

1 pkgs. (2 cups) milk chocolate chips
1/2 cup butter
1/2 cup light corn syrup
2 tsp. vanilla
1 cup icing sugar
4 cups Rice Krispies

Combine milk chocolate chips, butter, and corn syrup. Melt over low heat until smooth.
Remove from heat. Stir in vanilla and icing sugar.
Add Rice Krispies, mixing lightly until well coated.
Spread in buttered 13x9-inch pan. Chill until firm.
Cut into squares. Store in refrigerator.

DELICIOUS MAPLE SYRUP SQUARES

(RECIPE POSTED BY DIANE LIZOTTE GRENIER)

Base:
1/2 cup butter (Becel is ok)
1/4 cup brown sugar
1 cup flour
1/4 tsp. mace (spice-opt)

Mix all ingredients and press in a greased 8 x 8 pan. Bake at 350’F for 8 minutes. Cool.

Topping:
1 cup maple syrup
3/4 cup brown sugar
2 eggs, beaten
1/4 cup butter (Becel is ok too)
1/4 tsp. salt
1/2 tsp. maple ext.
2 tbsp. flour
1/2 to 1 cup on walnuts, chopped

Heat syrup and brown sugar, bring to a boil. Simmer for 5 minutes on low heat. 
Remove from heat, let sit until it cool a bit. Add beaten eggs to mixture, mix and add the rest of ingredients. Mix and pour on base. 
Cook for 30 minutes at 350’F. 
Cool completely and cut in squares. Delicious.

HOMEMADE KIT KAT BARS

(RECIPE POSTED BY ALISA GUYNN)

Makes about 2 1/2 dozen bars
75 club crackers
1 cup butter
2 cups graham cracker crumbs
1 cup firmly packed brown sugar
1/ 2 cup whole milk
1/3 cup sugar
2/3 cup creamy peanut butter
1/2 cup semisweet chocolate morsels
1/2 cup butterscotch chips

Line an ungreased 9x13 inch baking pan with 1 layer of crackers, cutting to fit if necessary: set aside.
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for five minutes, stirring constantly. (Begin five-minute timing when you see the first bubbles.)
Remove from heat, and spread half of butter mixture evenly over crackers.
Place another single layer of crackers evenly over the butter mixture, cutting to fit if necessary.
Spread remaining butter mixture evenly over second layer of crackers.
Top evenly with remaining crackers.
In a small saucepan, combine peanut butter, chocolate chips and butterscotch chips. Melt over medium heat, stirring constantly. Spread evenly over top of crackers.
Cover and chill at least 1 hour. Cut into bars. Store in refrigerator.

PEANUT BUTTER BARS

(RECIPE POSTED BY ALISA GUYNN) Tastes just like Reese’s Peanut Butter Cups.

Ingredients:
A whole jar of creamy peanut butter
3/4 cup of butter
2 1/2 cups of powdered sugar
1/2 cup of brown sugar
A teaspoon of vanilla extract
A bag of semi-sweet chocolate chips

Instructions:
Combine 1/2 cup butter with peanut butter, sugars and vanilla. Mix until it all comes together.
Spread in a greased 9 x 13 baking sheet.
Heat chocolate chips for a minute or less in the microwave with 1/4 cup of butter.
Spread over the top of the peanut butter mixture. Cool and serve.

MIDNIGHT MINTS

2/3 cup shortening
4 sq. unsweetened chocolate
1 cup brown sugar
1 cup sugar
3 eggs
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
Pinch of salt
1/3 cup butter or margarine
3 tbsp. milk
1 tsp. peppermint flavoring
2 cups icing sugar
green food coloring
2/3 cup semisweet chocolate chips
2 tbsp. butter or margarine

Bottom Layer:
Melt shortening and chocolate together in double boiler. Remove from heat. Add sugars, eggs and vanilla. Beat until smooth and glossy.
Measure flour, baking powder and salt. Stir to blend. Add to chocolate mixture. Spread in greased 9x9 pan.

Second Layer:
Combine second amount of butter, milk, flavoring and icing sugar in bowl. Beat together well. Tint a pretty green.
Spread over first layer.

Third Layer:
Melt chips and third amount of butter in saucepan over low heat or hot water. Spread over second layer. Chill and store covered in refrigerator.
This will keep well and will also freeze well.
Cut 36 squares.

RICE KRISPIES

1/4 cup butter or margarine
32 large marshmallows
5 cups rice krispies

In a large heavy saucepan, melt the butter. Add the marshmallows and melt over low heat stirring until they are melted. Add the cereal. Stir until well coated.
Press into buttered 8x8 inch pan. Let stand for a few hours to set before cutting.
Makes 25 squares
VARIATION: Melt 1 cup semisweet chocolate chips and spread over top if desired.

PEANUT BUTTER RICE KRISPIES

2/3 cup sweetened condensed milk (not evaporated)
1/4 cup peanut butter
1/4 cup light corn syrup
1/2 cup brown sugar, packed
4 cups rice krispies cereal

Icing:
1/2 cup chocolate chips
2 tbsp. peanut butter

Cook first 4 ingredients in saucepan until well mixed and thickened, stirring constantly. Remove from heat. Add rice cereal, stirring to coat.
Pack into greased 9x9 inch pan. Cool.
Ice with icing. Cut into squares. Makes 36.
Melt chips and peanut butter over low heat and spread over bars.
Yummy but very rich... :))

KAHLUA NANAIMO BARS

(recipe from my mom)

Base:
1/2 cup margarine
1/3 cup cocoa
1/4 cup white sugar
1 oeuf, beaten
2 cups graham crumbs
1 cup coconut
1/2 cup nuts, chopped

In a saucepan, melt margarine, cocoa and sugar on low. Add egg, stir until thickened. Mix graham crumbs, coconut and nuts in another bowl. Add to first mixture. Spread in a greased
9" pan.

Middle:
1/4 cup butter
2 cups icing sugar
1/4 cup Kahlua

Cream together butter, icing sugar and Kahlua together well. Beat until light. Spread over bottom first layer.

Icing:
3/4 cup chocolate chips
2 tbsp. margarine

Melt over low heat. Cool.
When cool but still runny, spread over second layer. Chill in refrigerator. Use a sharp knife to cut

NANAIMO BARS

Bottom Layer:
1/2 cup butter or margarine
1/4 cup sugar
5 tbsp. Cocoa
1 egg, beaten
1 3/4 cups graham cracker crumbs
3/4 cup fine coconut (or medium)
1/2 cup walnuts, finely chopped

Second Layer:
1/2 cup butter or margarine
3 tbsp. Milk
2 tbsp. Vanilla custard powder
2 cups icing sugar

Third Layer:
2/3 cup semisweet chocolate chips (or 4 squares semisweet chocolate)
2 tbsp. Butter or margarine

Bottom Layer: Melt first 3 ingredients in top of double boiler or in heavy saucepan. Add beaten egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts.
Press firmly into ungreased 9x9 inch pan.

Second Layer: Cream butter, milk, custard powder and icing sugar together well. Beat until light.
Spread over bottom layer.

Third Layer: Melt chips and butter over low heat. Cool. When cool but still runny, spread over second layer. Chill in refrigerator. Use a sharp knife to cut.
36 squares.

MARS BAR SQUARES

(recipe from my cousin Sylvain J.) Oh!!! so so GOOD!! :))

4 regular size Mars bars
1/2 cup butter
2 cups Rice Krispies
1 cup milk chocolate chips
2 tbsp. peanut butter (opt)

Melt butter and Mars bars on medium-low heat. Remove from heat. Stir in Rice Krispies.
Press into greased 8 x 8 pan.
Top with chocolate chip and place under broiler for 30 seconds.
Remove from oven and spread chocolate evenly.

BUTTERSCOTCH CONFETTI

1/4 cup butter or margarine
1/2 cup peanut butter
1 cup butterscotch chips
1 - 8 oz. bag small colored marshmallows

Melt butter and peanut butter in a large saucepan over low heat. Stir in chips until melted. Cool until you can hold your hand on bottom of pot. Add marshmallows and stir until all are coated.
Pack down in 9 x 9 inch greased pan. Refrigerate.
Makes 36 squares.
Variation: you can add 1/2 cup chopped walnuts and / or 1/2 cup medium coconut.

ROCKY ROAD CANDY

(recipe from mom)

1 pkg. (350g.) semi-sweet chocolate chips
1 can Eagle Brand
2 tbsp. margarine
2 cups dry roasted peanuts
1 pkg. (250g.) miniature marshmallows

In saucepan over low heat, melt chips, Eagle Brand and margarine.
In a bowl, combine nuts and marshmallows. Fold in chocolate mmixture.
Spread in greased (13 x 9 inch) pan or by tsp. on a greased baking sheet.
Chill 2 hours and cut into squares.

VANILLA FUDGE

(recipe from Diane G.) Easy and so good... :))

1 can Eagle Brand
2 cups brown sugar
3/4 cup margarine

Place Eagle Brand, brown sugar and margarine in glass bowl.
Microwave on High for 9 minutes, stirring every 3 minutes. Add:

1 cup icing sugar, sifted
1 tsp. vanilla ext.

Mix well and spread mixture into an 8 x 8” square pan. Chill to set and cut into squares.