Mousse Bars Recipe

Mousse Bars

• 1 1/2 cups vanilla wafer crumbs (about 40 wafers)
• 1/4 cup butter or margarine — melted
• 3/4 cup whipping (heavy) cream
• 1 (6 ounce) package semisweet chocolate chips (1 cup)
• 3 eggs
• 1/3 cup sugar
• 1/8 teaspoon salt
• Chocolate Topping — (recipe follows)

CHOCOLATE TOPPING

• 1/2 cup semisweet chocolate chips
• 1 tablespoon shortening

Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10 minutes.

Heat whipping cream and chocolate chips over low heat, stirring frequently, until chocolate is melted; remove from heat. Cool 5 minutes. Beat eggs, sugar and salt in large bowl with wire whisk until foamy. Pour chocolate mixture into egg mixture, stirring constantly. Pour over baked layer. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool 15 minutes.

Spread with Chocolate Topping. Refrigerate uncovered about 2 hours or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE TOPPING:

Melt chocolate chips and shortening over low heat, stirring frequently, until smooth.

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Rocky Road Bars Recipe

Rocky Road Bars

• 1 package milk chocolate
• cake mix
• 1/2 cup butter or margarine — melted
• 1/4 cup packed brown sugar
• 1/3 cup water
• 2 eggs
• 1 cup chopped nuts
• 3 cups miniature marshmallows
• 1/3 cup Rich & Creamy chocolate ready-to-spread frosting

Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches. Mix half of the cake mix (dry), the butter, brown sugar, water and eggs in large bowl with spoon until smooth. Stir in remaining cake mix and the nuts. Spread in pan.

Bake 20 minutes; sprinkle with marshmallows. Bake 10 to 15 minutes or until marshmallows are puffed and golden.

Microwave frosting in microwavable bowl uncovered on High 15 seconds. Drizzle over bars. Cool completely. For easier cutting, use plastic knife dipped in hot water. Cut into 6 rows by 4 rows.

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Knock You Naked Brownies

Knock You Naked Brownies

• 1 package German chocolate cake mix (18.5 oz)
• 1 cup chopped nuts
• 1/3 cup + 1/2 cup evaporated milk-divided
• 1/2 cup melted butter
• 60 vanilla caramels unwrapped (one 14 oz package)
• 1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13×9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.

In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.

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Chocolate Shortbread Recipe

Chocolate Shortbread

• 2 cups powdered sugar
• 1 1/2 cups butter or margarine — softened
• 3 cups all-purpose flour
• 3/4 cup baking cocoa
• 2 teaspoons vanilla
• 4 ounces semisweet baking chocolate — melted and cooled
• 1/2 teaspoon shortening
• Creamy Frosting — (recipe follows)

CREAMY FROSTING

• 3 cups powdered sugar
• 1/3 cup butter or margarine — softened
• 1 1/2 teaspoons vanilla
• 2 tablespoons (about) milk

Heat oven to 325º. Beat powdered sugar and butter in large bowl with
electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, cocoa and vanilla.

Roll half of dough at a time 1/2 inch thick on lightly floured surface.
Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until firm (cookies should not be dark brown). Remove from cookie sheet to wire rack. Cool completely.

Mix chocolate and shortening until smooth. Prepare Creamy Frosting. Spread each cookie with about 1 teaspoon frosting. Immediately make three concentric circles on frosting with melted chocolate. Starting at center, draw a toothpick through chocolate circles to make spider web design. Let stand until chocolate is firm.

CREAMY FROSTING:

Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk. Beat with spoon until smooth and spreadable.

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Peanut Butter and Jam Bars

Peanut Butter and Jam Bars Recipe

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup red raspberry jam
• Vanilla Drizzle — (recipe follows)

VANILLA DRIZZLE

• 2 tablespoons butter or margarine
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3 teaspoons hot water (3 to 4 teaspoons)

Heat oven to 350º. Beat sugars, shortening, peanut butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.

Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13 × 9 × 2 inches. Spread with jam. Crumble reserved dough and sprinkle over jam; gently press into jam. Bake 20 to 25 minutes or until golden brown. Cool completely. Drizzle with Vanilla Drizzle. Cut into 8 rows by 4 rows.

VANILLA DRIZZLE:

Melt butter in 1-quart saucepan over low heat; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, 1 teaspoon at a time, until smooth and thin enough to drizzle.

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