Carmelitas Again

Remember this one?


This one is similar. It is more "substantial" and not as gooey.


Ingredients:

• 3 cups plus 3 tablespoons all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 sticks (1 pound) unsalted butter, softened
• 3 cups quick-cooking rolled oats
• 2 1/4 cups light brown sugar
• One 16-ounce jar caramel sauce
• 1 1/2 cups semisweet chocolate chips
• 3/4 cup chopped pecans

Directions:

1. Preheat the oven to 350°.
   
2. Butter a 9-by-13-inch metal baking pan.
   
3. In a large bowl, whisk 3 cups of the flour with the baking soda and salt. Add the butter, oats and brown sugar and mix until combined.
   
4. In a small bowl, mix the caramel with the remaining 3 tablespoons of flour.
5. Pat half of the oat mixture into the baking pan.
   
6. Bake for 15 minutes.
   
7. Scatter half of the chocolate chips and pecans over the crust.
   
8. Dollop half of the caramel mixture on top.
   
9. Crumble the remaining oat mixture evenly into the pan.
10. Cover with the remaining chocolate chips, pecans and caramel.
    
11. Bake for about 35 minutes, or until the edges are set.
    
12. Let stand uncovered at room temperature overnight.
    
13. Cut the carmelitas into bars and serve.
14. Once cooled, the carmelitas can be kept in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
    

Carmelitas

Charlie's mom made these when we were at the lake. She thinks "life is to short to cook the same thing twice" so into the trash the recipe went. Luckily, the internet is a good place to track down JD's creations. Look for them here, at All Recipes.

And they are not part of my "ski shape" plan. They left the house and were fed to the teachers at my weekly seminar, and a few have been packed in Charlie's lunch box this week.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup quick cooking oats
• 3/4 cup packed brown sugar
• 3/4 cup melted butter
• 1/4 teaspoon salt
• 6 ounces semisweet chocolate chips
• 1/2 cup chopped walnuts
• 3/4 cup caramel ice cream topping
• 3 tablespoons all-purpose flour

Directions:

1. Preheat oven to 350 degrees F. Grease one 9x9 inch square pan.
2. Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
3. Bake at 350 degrees F for 10 minutes.
4. Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
5. Bake at 350 degrees F for 15 minutes. Let bars cool before cutting.

I doubled this recipe because a 9x9 pan is tiny. I baked it in a 10x15 pan. I didn't measure the caramel topping and just poured the entire jar. It may have been too much caramel and the cookie base may have been too thin to handle it.

Sticky, but yummy. I'll play with this one some more and figure out better proportions.

Peanut Butter and and Chocolate Chip Rice Krispies Bars

This one's from O Magazine. Of course theirs look prettier with large chunks of toffee bar and somehow their chips didn't melt like mine did. They also rolled them into balls and individually wrapped each one to be placed in a basket of sweets for the holidays.

Ingredients:

• 2 chocolate covered toffee candy bars, pounded into pieces
• 2 cups Rice Krispies
  
• 1/2 cup chunky peanut butter
• 16 regular size marshmallows (not idea how much this is, but I used about 2 cups mini marshmallows)
• 1/4 cup semi sweet mini chocolate chips

Directions:

1. Warm peanut butter in microwave for 45 seconds.
2. Add marshmallows and return to microwave for another 30 seconds.
3. Stir in with Rice Krispies.
4. Add chips and toffee.
5. Press into pan and cut into bars.
   

And what's with all the baking this weekend?!?

Well, I've got a grand plan of putting together baskets of baked goods for friends and neighbors. So these are test batches to see what will go in.

Those baskets probably won't materialize, but the test batches each get cut into individual servings, wrapped in wax paper or snack bags, and popped in the freezer, to be placed in Charlie's lunches over the next few weeks. I think he likes the home cooked goods better than the prepacked cookies, with the exception of the rice crispy teats. He tells me there's just something about the artificial sweeteners in those prepacked bars he just can't resist. Something tells me these won't go to waste....

Peanut Butter Bars

Yes, another recipe in the same weekend. I am the domestic queen this weekend, baking, making a brisket, a pot of red beans, and organizing our closet so well that I even labeled the baskets on the shelves, and couldn't find my damn running shorts this morning. Is this nesting? or have I caught the stepford wives virus?

Ingredients:

• 1 cup butter, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter ( I used creamy.)
  
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter (I used crunchy)

Directions:

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended.
2. Press evenly into the bottom of an ungreased 9x13 inch pan.
3. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tbs. peanut butter, stirring occasionally until smooth.
4. Spread over the prepared crust.
5. Refrigerate for at least one hour before cutting into 30 small squares. It's rich!
   

This is SO very easy and SO very yummy. I think I'll make it again next week.

Oh Henry Bars

My seminar has started up again, so now I am getting back to baking. I am able to try different recipes, have taste, and get the rest out of the house!

Ingredients:

• 2/3 c. butter
• 1 c. brown sugar
• 4 c. oats
• 1/2 c. light corn syrup
• 3 tsp. vanilla
• Dash salt
• 1 (6 oz.) pkg. chocolate chips
• 2/3 c. crunchy peanut butter

Directions:

1. Cream butter and sugar
2. Add oatmeal, syrup, and vanilla
3. Mix well and press into a 9x13 pan
4. Bake 12 minutes at 350 degrees
5. Mix chocolate chips and peanut butter in a double boiler or microwave(2 minutes at high)
6. Spread topping over baked "cake" mixture after it's had time to cool.
7. Refrigerate and cut into squares
   

Charlie's mama makes these when we are at the lake. There are many, many variations of the recipe online using varying amounts of sugar, both brown and white, corn oil, and different cereals instead of oats. This is not her recipe, which I need to get my hands on, because I am not completely pleased with these.

Experimenting with the recipe, I made two batches, and the second one will remain in the house because I think it is too gooey to serve to anyone but Charlie.

Kim's Lemon Glacier Bars

Here they are. The bars he loves.

Ingredients:

• 1 package lemon cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 8oz. package softened cream cheese
• 1/3 cup sugar
• 1 teaspoon lemon juice

Directions:

1. Mix cake mix, 1 egg, and oil in a mixing bowl, until crumbly
2. Reserve 1 cup of the mixture.
3. Press remaining mixture into a 9x13in pan.
4. Bake at 350 degrees for 12 minutes or until lightly browned.
5. Beat cream cheese, adding egg, sugar, and lemon juice until smooth.
6. Pour over baked crust.
7. Sprinkle with reserved cake mixture.
8. Bake at 350 degrees for 15 to 18 minutes.
9. Let cool slightly.
10. Cover and chill.
11. Cut into 18 bars.

Speedy Little Devils

Ingredients:

• 1 18. 25 ounce package devils food cake mix
• 1/2 cup butter, melted
• 1/2 cup creamy peanut butter
• 1 7 ounce jar marshmallow cream

Directions:

1. Combine cake mix and butter, stirring well (mixture will be crumbly)
2. Spoon and press 1/2 of cake mixture into bottom of a 13x9 inch pan
3. Combine peanut butter and marshmallow cream until well blended
4. Spread mixture evenly over pressed cake mix
5. Sprinkle remaining cake mixture over top
6. Bake at 350 degrees for 20 minutes (I added 5 minutes for the glass pan.)
7. Cut into 36 bars. (I only did 24.)
   

Another good cake mix recipe. I like bars better than cookies...easier.

Magic Cookie Bars

Ok, I think condensed milk is my new best friend! Something magical happens when you mix it with graham cracker crumbs.

I found this easy, can't not make recipe last week on the back of the condensed milk can when I was baking almond graham squares, which I ended up really liking once they'd cooled. Turns out they were yummy, almondy, and the easiest thing I've made to date.

And this "bar recipe" was pretty easy as well...


Charlie said I "hit a home run" so this is a definite repeat, but next time, less chocolate.

Ingredients

• 1 1/2 cup graham cracker crumbs
• 1 stick butter, melted
  
• 1 14 oz. can of condensed milk
• 2 cups semisweet chocolate chips
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts (I use pecans, of course)

Directions:

1. Preheat oven to 350 degrees (325 for a glass dish)
2. Combine graham cracker crumbs and melted butter
3. Press graham cracker mixture into a 13x9 inch baking pan
4. Pour condensed milk evenly over crumbs
5. Layer remaining ingredients
6. Press down firmly with a fork
7. Bake 25 minutes or until lightly browned
8. Cool and cut into bars
   
9. Store covered at room temperature
10. Makes 2-3 dozen bars
    

Almond Graham Squares

I found this one when searching for my last almond bar dessert. It was just too easy not to give a try, but still not the almond dessert I need. I am actually trying to replicate the almondine squares from the Laurel Street Bakery.


They certainly make up for the lack of almonds in my last almond bar attempt.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1 (140z) can sweetened condensed milk
• 1/4 teaspoon salt
• 2 cups sliced almonds

Directions:

1. Preheat oven to 350 degrees; line the bottom and sides of a 8-inch square with foil( release foil works great, if using release foil you don't have to use the cooking spray), coat with cooking spray.
2. I a medium mixing bowl, combine the graham cracker crumbs, the can of sweetened condensed milk and the salt, stir until moistened.
3. Stir in 1 1/2 cups of the sliced almonds; spread mixture evenly in prepared pan (if mixture is very sticky, pat with moistened fingers), sprinkle the other 1/2 cup sliced almonds over the top, patting gently.
4. Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes; cool completely in pan.
5. Remove from pan; peel off foil, and cut into 16 squares with a serrated knife; squares will keep, in an airtight container at roomtemperture, for 4 to 5 days.

Almond Squares

I need to improve this recipe somehow. It's so easy, but a bit too floury tasting. I didn't have the right pan size, so maybe that had something to do with it.

Anyone with a good almond bar recipe? It's got to be easy.

Ingredients:

• 1 cup sugar
• 1 egg, separate,
• 2 teaspoons vanilla
• 2 cups sifted flour
• 2-3 ounces sliced almonds

Directions:

1. Set oven to 350 degrees.
2. Grease an 11x16 inch jelly roll pan.
3. In an electric mixer cream the butter and sugar until light.
4. Add the egg yolk and vanilla.
5. With the mixer set on its lowest speed, beat in the flour.
6. Pat the batter into the prepared pan, pressing it into the corners.
7. Beat the white until frothy.
8. Spread the white on the batter and sprinkle it with almonds.
9. Transfer the pan to the hot oven and bake the mixture for 15 to 18 minutes or until it is golden brown.
10. Cool and cut into squares.
    

Lemon Bars

I'm not so sure I like lemon bars, so I guess these turned out well. Charlie wasn't overly complimentary and hasn't been begging for seconds, so I'm a little suspicious. They're pretty tart and the crust is pretty crisp. I also used self rising flour instead of all purpose, which I have been informed is a big no-no.

Easy though. I'd bring them to a party.

INGREDIENTS

• 2 cups sifted all-purpose flour
• 1 cup confectioners' sugar
• 1 cup butter, melted
• 4 eggs
• 2 cups white sugar
• 1 teaspoon baking powder
• 1/4 cup all-purpose flour
• 5/8 cup lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Update: Served these bars to the teachers in my seminar tonight and got RAVE reviews!!! So, maybe I'm just not a lemon bar kind of girl.