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Ingredients: 6 margarine 326/625 Pound(s) sugar 8 Ounce(s) baking powder 6 Can(s) half and half Directions: Mix sugar, margarine, and cream together. Boil for 1 minute; add chocolate chips and beat until thick. Spread on cake.
Ho Ho Bars Crust 1 27/625 Pound(s) flour 2 beaten egg 74/6789 Pound(s) baking soda 1 1/2 Ounce(s) cocoa powder 1 1/2 sour milk 1 27/625 Pound(s) sugar 1/8 Quart(s) vegetable oil 1/2 melted margarine Directions: Ho Ho Bars Filling 1/2 melted margarine 1/8 Quart(s) vegetable oil 1 27/625 Pound(s) sugar 1 1/2 sour milk 1 1/2 Ounce(s) cocoa powder 74/6789 Pound(s) baking soda 2 beaten egg 1 27/625 Pound(s) flour 2083/10000 Ounce(s) salt 1 Can(s) crisco 1/16 Cup(s) water 1/8 Quart(s) milk 1/6 Ounce(s) vanilla extract 326/625 Pound(s) powdered sugar Directions: Mix sugar, Crisco, milk, water, salt, and vanilla together; beat for 5 minutes. Add powdered sugar; beat well. Spread on cool cake.
Check some related videos Similar recipes: O’henry bars Mix: 4 cups quick oatmeal 2/3 cups melted margarine 3 t. vanilla 1 c. brown sugar ? c. dark karo syrup Place in a 9x13 in greased pan Bake for 20-25 minutes at 350 degrees Topping: Melt 1 cup milk chocolate chips and 2/3 cups peanut butter Grand marnier nanaimo bars In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven Caramel nut frosting Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that no crystals cling to the sides of the pan. Add syrup. Add cream by pouring down the sides of the pan to wash away any crystals that may have collected there. Place sauce pan ove Browned butter frosting #2 Heat butter over low heat until golden brown; remove from heat. Beat in powdered sugar and vanilla. Stir in water, 1 tbsp. at a time until smooth and of desired consistency. Recipe by: Possum Kingdom Lake Cookbook Raisin sour cream bars Sour cream mixture has to be cooked longer and on higher heat than given in the recipe. I reduced the amount of sugar by 1/3 and butter by 1/2. no raisins. Sugar frosting Mix sugar, vanilla and some water in a bowl until you reach the desired consistancy. Caramel fluff frosting Combine all ingredients in a chilled bowl. Beat into stiff peaks. Food Exchange per serving: 1/7 BREAD EXCHANGE; CAL: 9 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-M Fluffy pudding frosting SOURCE: Jell-O Kids' Cooking Fun cookbook, copyright 1991 Kraft General Foods, Inc. ISBN #0-88176-654-2, Library of Congress Catalog Car #91-61024. Cool Whip and Jell-o are trademarks of Kraft General Foods, Inc., Glenview, IL 60025. F Walnut bars Blend butter and brown sugar to a creamy consistency. Sift flour and baking powder together. Add to butter mixture, using a pastry blender, fork, or two knives until mixture resembles course crumbs. Thoroughly stir in ground nuts. Pat into a greased 12X Filling for fudgy oatmeal bars 1. Stir filling ingredients over low heat to melt and just begin to boil (takes longer than you think!) It will thicken substantially. 2. See fudgy oatmeal bars recipe: Pour filling over crust, and top with remaining crust mixture by placing smushed dollo Chocolate buttercream frosting SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph. D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. In a small saucepan, combine fructose, milk, cornstarch, an Fluffy chocolate butter frosting In small bowl of mixer blend butter and chocolate. Gradually beat in sugar alternately with water. Place bowl in bowl of ice water and beat until fluffy. Stir in vanilla. Makes about 2 Cups. NOTE: The secret of fluffy frosting is to beat it in After school bars ingredients). Set aside to cool about 5 minutes. Layer bottom of 9 x 13 inch pan with Keebler Club crackers. Spread the above mixture over the Keebler Club crackers. Place another layer of crackers over the mixture. FROSTING: Mix Butter, Hot Water Frosting for melt-aways Soften cream cheese. Add sugar and vanilla and beat until smooth. Add milk in small quantities until desired consistency is obtained. Fudgy frosting In 3-quart saucepan combine sugar, milk, chocolate and syrup. Over medium-high heat bring to boil, stirring often. Reduce heat to medium, set candy thermometer in pan and cook, stirring occasionally, until syrup reaches 234 degrees or forms a soft bal Orange frosting Add rind to fruit juices and let stand 15 minutes. Strain and add gradually to egg yolk. Stir in sugar until of right consistency to spread. Makes enough frosting to cover tops of two 9-inch layers. Possum Kingdom Lake Cookbook MC Formatted using MC Cream puff frosting 1. Blend butter and sugar. 2. Stir in vanilla and milk. 3. Beat until smooth. 4. Add poppy seeds. Sunburst lemon bars Cherry custard bars Blend together flour, butter, and powdered sugar. Press into a 9-inch square pan and bake at 350F degrees for 25 minutes. Beat eggs, sugar, flour, baking powder, salt, vanilla, nuts, and cherries. Pour on top of baked crust. Bake at 350F degrees f Broiled nutty chocolate frosting In a mixing bowl beat together sugar, butter, nuts, and cocoa until mixture resembles small peas. Add milk and blend thoroughly. Spread on warm cake. Broil just until topping is bubbly, about 2 minutes. Cool cake slightly on wire rack before cutti Creme semisweet chocolate frosting Melt chocolate chips and butter in top of double boiler over boiling water, gradually add evaporated milk and stir until smooth. Allow to cook to room temperature. Add marshmallow creame and beat until smooth. Yield: frosts sides and tops of Browned butter frosting HEAT butter over low heat until golden brown, remove from heat. Beat in powdered sugar and vanilla. Stir in 1 to 2 tablespoons water until smooth. Cappuccino nanaimo bars In heavy saucepan, combine butter, cocoa, sugar and egg; cook over low heat, stirring, until butter has melted. Remove from heat; stir in graham cracker crumbs, coconut and walnuts. Pat evenly into greased 9-inch square cake pan. Bake in 350F 180C Caramel meringue bars Heat oven to 350 degrees. Grease a 12-3/4 by 9 by 2-inch pan with unsalted shortening and dust lightly with flour. Sift together flour, baking powder, baking soda and salt. Work butter in a bowl until creamy; add granulated sugar and beat until bl Prune frosting Combine all ingredients and cook until thick. Cool and spread between layers and on top of cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Seven minute frosting Put egg whites, sugar, water and corn syrup in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes or until thick enough to spre Butterscotch bars Lebkuchen (spice bars) Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixtur Caramel butter frosting Melt 1/2 C. butter; add 1 C. brown sugar. Bring to a boil; stir 1 minute or until slightly thick. Cool slightly. Add 1/4 C. milk; beat smooth. Beat in about 3 1/4 C. powdered sugar until of spreading consistency. Frosts tops and sides of 2 8-inch Fudgy oatmeal bars 1. Cream sugars and margarine. 2. Add eggs and mix. 3. Mix in flour, baking soda and salt. 4. Finally, add oatmeal. 5. Spread 3/4 of the mixture in 9 x 13 baking pan. 6. Pour filling over crust, and top with remaining crust mixture by placing smushed doll Chocolate oat bars 1. Preheat oven to 350 degrees F. Grease a 9 inch square baking pan. 2. To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, sti 10 k cereal bars Place all ingredients in large mixing bowl. Blend well. Pat into greased 8-inch square baking dish. Bake at 350° F 18 to 20 minutes or until lightly browned. Cool and cut into 16 bars. Sour cream frosting, svea johnson's Cook until thickened then spread on cake and sprinkle with chopped nuts (if desired). This is the frosting that spoiled our claim to the Ugly Cake and put it on the plates of the multitude. Pecan petite bars Crust: Sift together flour, baking powder, and salt. Stir in brown sugar. Cut in butter with pastry blender until well mixed. (It will seem very dry.) Pat evenly into bottom of well-buttered 9 x 13-inch pan and bake at 325F degrees for 12 minutes. Lemon-coconut bars For crust: Preheat oven to 350F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump White satin frosting Place egg whites, sugar, corn syrup and salt in top of double boiler and beat 30 seconds on high speed until blended. Place blended mixture over rapidly boiling water and cook, beating constantly on high speed for 6 to 7 minutes or until stiff and fluffy. Squamish bars "British Columbia has more than one no-bake square named after one of its towns. The Squamish bar, peanutty and crisp with cereal, may be pretend to be a cookie, but, just like its cousin, the Nanaimo bar, it's really candy and should Vanilla buttercream frosting Put sugar in the bowl of a food processor, and scrape in vanilla seeds. Process until combined. Sift into a bowl, and discard any large pieces of vanilla. Put egg whites, vanilla-sugar mixture, and salt in the heatproof bowl of an electric mixer. Set ov Cream cheese frosting Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. Smooth 'n creamy frosting Combine pudding mix, sugar and milk in small bowl. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9&quo Peach streusel bars Preheat oven to 375F degrees. Grease 9X9X2 inch square baking pan. Combine flour, sugar, lemon rind, nutmeg, and salt in large bowl. Cut in butter with pastry blender until mixture is crumbly. Set aside 1 cup. Pat remaining mixture evenly into pre Chocolate peanut butter bars In a small bowl, combine peanut butter, dry milk, cocoa, sugar and water. Mix until well blended. Stir in cereal and raisins. Press mixture into bottom of a 4X8 inch loaf pan. Chill 30 minutes or longer, cut into bars and serve. Per serving: Toffee crunch bars Preheat oven to 350F degrees. Grease an 8X8X2 inch square baking pan. Place one whole toffee bar in a blender or food processor. Whirl until ground. Coarsely chop remaining bars. Combine sugar and vanilla in a medium bowl. Stir in ground toffee Plain chocolate frosting Combine all ingredients in top of double boiler. Cook, stirring constantly, over boiling water until thick. Cool. Beat to spreading consistency. Yield: Frosts 9" X 13" or 24 servings. Food Exchange per serving: 1/2 BREAD EXCHANGE + 7 layer bars Ingredients are layered not mixed. Melt bu tter in 13 X 9 X 2 inch pan. Sprinkle graham cracker crumbs evenly over the melted butter and press down. Sprinkle the coconut on next then chocolate and butterscotch chips, then nuts. Drizzle condensed milk o Cake frosting Cream shortening, butter and vanilla extract until fluffy. Use stand mixer with wisk attachment if available. Beat a long time. Add powdered sugar a little at a time. Beat well and scrape sides and bottom of bowl while beating. Add milk 1 tablespoonfu White chocolate cheesecake with white chocolate frosting Equipment: One 8x2 1/2 or higher springform pan, greased and bottom lined with greased parchment or wax paper, outside of the pan wrapped in a double layer of aluminum foil to prevent seepage. Cake: Preheat oven to 350 degrees. In a large mixing bowl, bea Almond bars Crust: Mix well and pat into even layer in a 9 x 13 pan. Bake crust at 350 degrees for 20 to 25 minutes. Filling: Beat together well and pour over crust while it is still hot. Bake 15 to 20 minutes (350 degrees). Cool. Frosting: Whisk together Nanaimo bars For 1st Layer: Place butter, sugar and cocoa powder in double boiler over barely simmering water. Stir occasionally till melted. Add egg and stir to cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut and almonds. Pre Almond bars #3 Cream shortening and sugar. Add honey, eggs, and lemon rind. Mix thoroughly. Sift flour, measure, and sift three times with baking powder and salt. Add chopped nuts and flavoring. Mix thoroughly. Pour into shallow, well-oiled pan. Bake in mode