22 bars with cookie crust Recipes

cookie crust, butter or sugar cookies, finely crushed, butter, melted, fresh pears, cored and sliced, brown sugar, cornstarch, ground nutmeg, juice from 1/2 lemon, cream cheese, softened, egg, honey, vanilla (or 1 each and almond), butter, softened, flour, brown sugar, shredded coconut or finely chopped nuts or oats

roll refrigerated sugar cookie dough, eggs, slightly beaten, sugar, all-purpose flour, baking powder, fresh lemon juice, lemon extract, lemon zest, powdered sugar

white flour, wheat flour, powdered sugar, butter, cold, sugar, flour, egg whites, vanilla, rhubarb, finely chopped

chocolate cookie pie crust (store-bought or you can make your own chocolate crust), cream cheese, room temperature, creamy peanut butter (do not use home made for this), pure vanilla extract, sugar, cream (measure 1-3/4 cups before whipping), cadbury crispy crunch bars (use full-size bars for this ) or 5 butterfinger candy bars, finely chopped (use full-size bars for this)

chocolate cookie pie crust, cream cheese, softened, milk, frozen non-dairy whipped topping, thawed and divided, chocolate-covered caramel & peanut nougat bars, chopped, cold milk, chocolate flavor instant pudding and pie filling mix

cream cheese, softened, powdered sugar, creamy peanut butter or 1/2 cup chunky peanut butter, sized snickers candy bars, chopped, cool whip, thawed, chocolate cookie pie crust or 2 (6 oz) graham cracker pie crust

chocolate cookie pie crust, cold milk, instant chocolate pudding mix or 2 (3 1/2 oz) packages vanilla instant pudding mix, frozen non-dairy topping, thawed and divided, chocolate-covered wafer candy bars, cut into 1/4 inch pieces, divided (kit kat bars)

chocolate cookie pie crust (8 serving), jell-o instant chocolate pudding mix, cold milk, kit kat bars (1.5 oz size, chocolate sugarwafer candybars chopped in 1/4 inch pieces, divided)

prepared graham cracker pie crust, melted butter or 1 1/2 tbsp margarine, dessicated coconut flakes, chopped nuts (pecans), chocolate chips, condensed milk

sweet potatoes (4-5 whole ), whole wheat flour, oatmeal, sugar, cinnamon, oil, egg yolks, vanilla, sugar, molasses, pumpkin pie spice, low-fat milk, egg whites, eggs

oreo cookie pie crust, ice cream (i like cookies n cream the best), squeezable chocolate syrup, squeezable caramel ice cream topping (smuckers makes good ones), crushed heath candy bars (for topping ) or crushed skor candy bar (for topping)

chocolate cookie pie crust, cream cheese, at room temperature, creamy peanut butter, powdered sugar, butterfinger candy bar, chopped, whipping cream , whipped (or you can use cool whip), chocolate syrup

cold milk, jell-o chocolate pudding and pie filling, cool whip topping, thawed, divided, skor english toffee bits, milk chocolate english toffee-flavored candy bars, chopped, divided (1.4 oz. each), oreo cookie pie crusts, semi-sweet chocolate baking square, melted

ready-made chocolate cookie pie crust, heavy whipping cream, divided, milk chocolate candy bars, chopped, cream cheese, softened, light brown sugar , packed, vanilla, chocolate-covered toffee bits, divided, cool whip, frozen topping thawed

milk, cold, chocolate flavor instant pudding and pie filling mix, semi-sweet chocolate, divided, oreo cookie pie crust, cool whip, thawed and divided, heath candy bars, chopped and divided

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

cookie crust, soft butter, light brown sugar firmly packed, egg yolk, vanilla, all poupose flour, raw quick cooking oats, semisweet chocolate, butter, coarsely chopped walnuts or pecans

cookie crust, unsalted butter, sugar, all-purpose flour, kosher salt, lime topping, eggs, lightly beaten, sugar, all-purpose flour, fresh lime juice (or bottled key-lime juice), plus 2 tbsp, lime zest, grated, sugar, for garnish