Bars and brownies

I like recipes for desserts that cook in a pan and feed many people, and bars and brownies fit the bill. These mound brownies are rich enough to give to your sweetheart on Valentine’s Day or take to a get-together. These treats are sure to be the first thing gone from the table. – Pat

Mounds brownies

1 family-size box brownie mix, prepared to package directions
5-1/3 cups shredded, unsweetened coconut
1 (14 oz) can sweetened condensed milk
1-1/2 cups powdered sugar
1 can of chocolate frosting

Prepare brownies and let cool completely. In the bowl of mixer, combine coconut, condensed milk, and powdered sugar until all ingredients are mixed. Spread coconut mixture over brownies. Place can of frosting in microwave for 10 seconds, or until pourable. Pour over the coconut mixture. Let cool and frosting is set up. Store in refrigerator.

Cookie dough brownies

2 cups sugar
1-1/2 cups all-purpose flour
1⁄2 cup baking cocoa
1⁄2 teaspoon salt
1 cup vegetable oil
4 eggs
2 teaspoon vanilla extract
1⁄2 cup chopped walnuts, optional
1⁄2 cup butter or margarine, softened
1⁄2 cup packed brown sugar
1⁄4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup (6 oz) semisweet chocolate chips
1 tablespoon shortening
3⁄4 cup chopped walnuts

In a mixing bowl, combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla; beat at medium speed for 3 minutes. Stir in walnuts if desired pour into a greased 13 x 9 x 2-in. baking pan. Bake at 350 degrees for 30 minutes or until brownies test done. Cool completely. For filling, cream butter and sugars in a mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread over the brownies; chill until firm. For glaze, melt chocolate chips and shortening in a saucepan, stirring until smooth, spread over filling. Immediately sprinkle with nuts, pressing down slightly. Yield: 3 dozen.

Turtle bars

2 cups all-purpose flour
1 cup packed brown sugar
1⁄2 cup butter or margarine, softened
1 cup pecan halves
2/3 cup butter or margarine
1⁄2 cup packed brown sugar
1 cup (6 oz) semisweet chocolate chips

In a mixing bowl, beat flour, sugar and butter on medium speed for 2-3 minutes. Press firmly into an ungreased 13 x 9 x 2-in baking pan. Arrange pecans over crust. Combine butter and brown sugar in a heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over pecans. Bake at 350 degrees for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; let stand for 3 minutes.  Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares. Yield; about 8 dozen.

• Chocolate bars were invented by Fry & Sons in 1847 in England.
• Adults purchase over 50 percent of all chocolate sold in the U.S. and Ghirardelli is the top-rated chocolate bar.

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