Turtle Cookie Bars (from a cookie mix)

1 pouch (1 lb 1.5 oz) chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup coarsely chopped pecans
24 caramels, unwrapped
1 tablespoon milk
3/4 cup pecan halves
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.

Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.

Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.

In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.

Peanut Butter Chocolate Chip Cookie Bars

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips


Preheat oven to 350 degrees F.

Melt butter over low heat.

Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.

Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.

Bake 25 to 30 minutes.

Belgian Christmas Cookies

2/3 cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds
1/2 teaspoon ground cinnamon
2 teaspoons red decorator sugar
2 teaspoons green decorator sugar


Preheat oven to 375° F.

In a large bowl, cream together the butter and brown sugar. Add eggs, one at a time, beating thoroughly after each addition, then stir in the almond extract. Sift flour, baking powder, and salt together; stir into the creamed mixture until well blended. Turn into a greased 15x10x1 inch jelly roll pan and spread evenly to edges.

Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.

Bake for 10 to 12 minutes in the preheated oven, until the edges start to pull away from the sides of the pan. Cut into bars while still warm.

Peanut Butter Crispy Bars

6 cups crisp rice cereal
1 cup white sugar
1 cup peanut butter
1 cup corn syrup
1 tablespoon butter


In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.

Combine warm peanut butter mixture with crisp rice cereal.

Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

Cake Mix Bar Cookies

1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 egg
1 (18.25 ounce) package white cake mix
1 cup chopped walnuts
2 cups semisweet chocolate chips


Preheat oven to 350°F. Grease a 9x13 inch baking pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.

Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.

Czechoslovakian Cookies

1 cup butter
1 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1/4 teaspoon ground allspice
2 cups flour
1 cup chopped pecans
1/2 cup strawberry jam


Preheat oven to 325° F. Grease one 8 inch square baking dish.

Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.

Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.

Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.

Bake for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

Magic Cookie Bars

Need something quick for a picnic? But it has to easy to transport or eat, and still be yummy! Then try these out! Everything goes into one pan, so it's an easy clean up as well.

1/2 cup butter
1 1/2 graham cracker crumbs
1 (14 oz) can sweetened condensed milk (not evaporated!)
1 (16 oz) bag semi sweet chocolate chips
1 (3 1/2 oz) bag flaked coconut (about 1 1/3 cups)
1 cup chopped nuts

Preheat oven to 350° (325° for a glass pan)
In the baking pan (I usually use a standard cake pan) melt the butter in the oven. Then sprinkle graham cracker crumbs evenly over the melted butter. Gently pour condensed milk over the graham cracker crumbs. Top this evenly with the remaining ingredients, and press firmly down. Bake 25 to 30 minutes or until it's lightly browned on top. Let cool completely before cutting. And these should be stored at room temperature.

To transport you could just easily cut into small squares, put the lid on the cake pan and take them with you!