1 Package (11 ounces) vanilla wafers
1/2 Cup butter, melted
3 Ounces cream cheese, softened
1 Can (14 ounces) sweetened condensed milk
1/2 teaspoon pumpkin pie spice
1 Can solid-pack pumpkin
1-1/2 cups flake coconut
1 Cup white baking chips
1 Cup dried cranberries
1 Cup chopped pecans
Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into bottom of a greased 13×9-in. baking pan.
In a large bowl, beat cream cheese, milk and pie spice until smooth; beat in pumpkin. Pour over crust. Layer with coconut, baking chips, cranberries and pecans
Bake 45-55 minutes or until golden brown. Cool in pan on a wire rack 10 minutes.
Loosen sides from pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.
1 16-1/2 oz. pkg. lemon bar mix
1/4 cup powdered sugar
1 .68-oz. tube red decorating gel
1/4 cup blueberries
Prepare lemon bars as directed on package; bake in an ungreased 9″x9″ baking pan. Cool completely in pan on a wire rack. Cut into 6 rectangular bars. Place bars on a serving plate. Sprinkle with powdered sugar. Pipe stripes across bars with decorating gel. Place 6 blueberries in the top corner of each bar.
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup butter, cut into tablespoons
1 cup firmly packed brown sugar
1 cup dark corn syrup
1/2 cup butter, melted
4 large eggs
2 tsp vanilla extract
2 cups chopped pecans
1 cup semisweet chocolate morsels
Preheat oven to 350°. Spray 9×13 inch pan with nonstick cooking spray.
In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Press mixture firmly into bottom of prepared pan.
Bake for 15 to 18 minutes or until lightly browned.
In same large bowl, whisk together brown sugar and next 4 ingredients until combined. Stir in pecans and chocolate, and pour over prepared crust.
Bake for 30 to 40 minutes or until center is set. Let cool completely. Remove from pan before cutting into bars. Store in an airtight container for up to 5 days.
I’ve been making this recipe for over 40 years and it’s a hit every time.
1 cup butter, softened 2 cups all purpose flour
1 cup packed brown sugar ¼ tsp salt
1 tsp vanilla 1 large Hershey Bar
1 large egg yolk ½ cup chopped walnuts
Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish.
Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
Bake in preheated oven until crust is light brown, 25 to 30 minutes.
Melt Hershey Bar in microwave and immediately spread over hot crust. Sprinkle with nuts. Cool for 30 minutes.
Cut into squares.