CREAM CHEESE BROWNIES
1 box German chocolate cake mix
1 cup melted butter, divided
3 eggs, divided
1 pound powdered sugar
8 ounces cream cheese, softened
1 cup chopped pecans
Heat oven to 325F.
Combine cake mix, 1/2 cup melted butter and 1 egg. Press into a greased 9-by-13-inch baking pan.
Combine the remaining 2 eggs and the remaining 1/2 cup melted butter with powdered sugar and cream cheese, blending well. Sprinkle over cake mixture. Sprinkle with pecans.
Bake for 55 minutes.
PEANUT BUTTER BUTTERSCOTCH BARS
2/3 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1/4 cup crunchy peanut butter
1 teaspoon vanilla extract
3 cups quick cooking oats
FOR THE TOPPING
2 cups chocolate chips
1 1/2 cups butterscotch chips
2/3 cup crunchy peanut butter
3/4 cup chopped, roasted peanuts
Heat oven to 375F. Grease a 9-inch baking pan.
In a saucepan over medium heat, melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes.
TO MAKE TOPPING
Melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.
Spread the topping over the still warm bars. Let bars cool on a rack then refrigerate. Cut into bars once chilled.
Recipe adapted from The Dining Guide, July 2016
CARAMEL SNICKERDOODLE BARS
1 cup butter, softened
2 cups brown sugar
2 teaspoons vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
3 teaspoons ground cinnamon
2 cans (13-ounces each) dulce de leche
12 ounces white baking chocolate, chopped
1/3 cup cream
1 tablespoon light corn syrup
Heat oven to 350F. Line a 13-by-9-inch baking pan with parchment paper.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt. Gradually beat into creamed mixture. Spread onto bottom of prepared pan.
In a small bowl, mix sugar and cinnamon, sprinkle 2 tablespoons of mixture over batter. Bake for 25 to 30 minutes or until edges are light brown. Cool completely.
Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup, cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate covered for at least an hour before cutting into bars.
Recipe adapted from Taste of Home