Knead together flour, walnuts, brown sugar & butter. Reserve 1/2 c mixture; pat remaining mix into greased 9x9" pan. Bake at 350°F 12-15 min until lightly browned. Grate 1 tsp lemon rind & squeeze 1 tbsp juice. Beat together peel, juice, cream cheese & remaining ingredients until well blended, about 2 min. Pour onto baked layer in pan; sprinkle with remaining 1/2 c crumbs. Bake 25 min longer or until golden. Refrigerate at least 2 hrs. Cut into 24 bars. Cover pan with foil and refrigerate for up to 3 days.
Heat butter and unsweetened chocolate until melted and smooth, stirring occasionally.. Remove from heat.
Mix at low speed flour, sugar, salt, vanilla and eggs until blended. With spoon, stir in nuts and chocolate mixture until blended. Spread in greased 9x13" pan. Bake at 350°F for 15 minutes.
chocolate chips and milk until chocolate is melted and the mixture is
smooth, stirring occasionally. Remove from heat. Remove baking pan from
oven and arrange marshmallows in rows on top of baked layer. Bake 5
minutes longer or until marshmallows are soft and puffed.
Remove pan to wire rack. With metal spatula, flatten marshmallows and spread to make an even layer. Drizzle melted chocolate mixture over marshmallow layer. Cool on rack for 30 minutes. Cover and refrigerate until cold and top is firm, about 2 hours. Cut lengthwise into 6 strips, then cut each strip into 9 pieces. Store in tightly covered container in the refrigerator to use within 3 days. Makes 54
Prepare filling by adding sugar to the berries and cooking slowly for 10 min.
Mix together oats, flour, soda, brown sugar and margarine until crumbly. Place half the mixture into a 9x9" square pan which has been well greased. Spread filling and cover with the remaining crumbs. Bake at 350°F for 30 min.
1/4 c butter
1 c firmly packed brown sugar
1 egg, beaten
1 tsp vanilla
1/2 c chopped walnuts
1/4 c sifted AP flour
1/4 tsp salt
1 tsp baking powder
3/4 c rolled oats
1 c dried currants
Melt butter with brown sugar in saucepan over low heat. Stir until sugar is dissolved. Cool slightly. Stir butter mixture into egg. Add vanilla. Sift flour, salt and baking powder into egg mixture with oats, currants and walnuts. Turn into a greased 8x8" pan. Bake at 350°F for 25 minutes. Cool on wire rack. While still slightly warm, cut into squares. Sprinkle with XXX sugar.
1 - 14 oz can condensed milk
4 oz unsweetened chocolate
2 c walnuts, coarse chop
2 c AP flour
2 c quick oats
1/2 tsp baking soda
1/2 tsp salt
1 c butter or margarine, room temp
1 1/2 c dark brown sugar
2 tsp vanilla
XXX sugar for decoration
Line a 9x13" pan with foil. In the top of a double boiler heat milk and chocolate, stirring often until smooth. Remove from heat; stir in walnuts.
Mix flour, oats, soda and salt. Beat butter, sugar and vanilla with electric mixer until fluffy. Add flour mixture and beat just to blend. Mixture will be crumbly. Firmly press 2/3's in bottom of lined pan. Spread chocolate mixture evenly over top, then sprinkle with the remaining flour mixture.
Bake 25-30 minutes at 350°F until
lightly browned on top. Cool in pan or rack. Sprinkle top with XXX
sugar. Lift foil by ends onto cutting board. Cut into 1x2" bars. Makes