2841 powdered bars Recipes

powdered sugar, graham cracker crumbs, butter, melted, smooth peanut butter, semi-sweet chocolate chips

powdered sugar, melted butter, peanut butter, graham cracker crumbs, milk chocolate chips

bleached all-purpose flour, unsweetened cocoa powder, baking powder, salt, milk chocolate candy bars with toffee ( like heath bars) chopped, unsalted butter, melted and cooled to tepid., unsweetened chocolate, melted and cooled to tepid., eggs, superfine sugar, vanilla extract, chopped or slivered almonds, please use my turtle topping in my recipesadding nuts if you want them on top, heath candy bars cut into chunks ..

light margarine (i use becel), brown sugar, non-fat milk (i used potato milk, but soy or rice would work too), flour, unsweetened cocoa powder, instant espresso powder, baking powder, snack size coffee crisp bars (16g each), chopped

lg eggs, slightly beaten, sugar, butter, melted, vanilla, all-purpose flour, baking powder, salt, cocoa, snickers bars, coarsely chopped, milk chocolate bars, finely chopped

all-purpose flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, milk, veg oil, egg slightly beaten, mars bars, cut into small, bite-sized chunks

milk, vegetable oil, egg, flour, sugar, unsweetened cocoa powder, baking powder, salt, heath candy bars, crushed (or 1 package toffee bits)

butter, melted , plus a little more for greasing the pan, sugar, eggs, water, vanilla extract, salt, baking powder, unsweetened cocoa powder, all-purpose flour, snickers candy bars, crumbled (about 1 1/2 cups)

butter, melted , plus a little more for greasing the pan, sugar, eggs, water, vanilla extract, salt, baking powder, unsweetened cocoa powder, all-purpose flour, chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended - snickers fun size)

butter (4.4 oz), sweetened condensed milk (7 oz, full tin = 397g or 14 oz), biscuits (crushed , 8 oz), coconut, sultana, cocoa powder, vanilla extract, butter, boiling water, grated chocolate (2 oz) or 2 tbsp cocoa powder, icing sugar (powdered sugar or 8 oz), vanilla extract

powdered sugar, chopped macadamia nuts, flour, salt, butter, almond extract, mandarin oranges, undrained, sugar, sour cream, instant coconut cream pudding mix, cool whip

powdered sugar, cream cheese, softened, vanilla, shredded coconut, blanched whole almonds (about 1/3 cup), dipping chocolate or 1 1/2 lbs confectioner s coating

powdered sugar, peanut butter, butter, divided, chocolate chips, graham cracker crumbs

powdered sugar, peanut butter, butter, melted, graham cracker crumbs, chocolate chips

salted butter, slightly softened, powdered sugar, whole egg, vanilla extract, all-purpose flour, unsweetened cocoa powder, salt, white almond bark (4 squares), chocolate almond bark (4 squares), pistachios, finely chopped, chocolate covered candy , such as m and m s, chopped, chocolate covered toffee bars, such as skor toffee bars, chopped, chocolate sprinkles, other variations : different candy bars, chopped; different varieties of sprinkles; different chopped nuts

eggs, lightly beaten, sugar, butter or margarine, melted, vanilla extract, all-purpose flour, baking powder, salt, cocoa, chocolate-coated caramel-peanut nougat bars, coarsely chopped, milk chocolate bars, finely chopped

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.

butter, softened, shortening, light brown sugar, granulated sugar, eggs, all-purpose flour, baking powder, salt, milk, vanilla extract, toffee bits, chocolate-coated caramel-peanut nougat bars, coarsely chopped, powdered sugar