Almost Candy Bars

Almost Candy Bars

Almost Candy Bars

The name says it all…a chewy chocolate bar filled with coconut, nuts, chocolate and butterscotch chips.

Almost Candy Bars Recipe

Almost Candy Bars

½ cup margarine

1 pkg. Pillsbury Plus Devil’s Food Cake Mix

1 cup butterscotch chips

1 cup coconut

1 cup chopped nuts

14 oz. can sweetened condensed milk (not evaporated)

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Preheat oven to 350 F.  In large bowl, cut margarine into cake mix with fork until crumbly.  Sprinkle evenly over bottom of 15x10x1 inch jelly roll pan; press lightly.  Sprinkle with butterscotch chips, chocolate chips, coconut and nuts.  Pour sweetened condensed milk over all ingredients.

Bake at 350 F. for 20 to 30 minutes or until golden brown.  Cool completely.  Cut into bars.     48 bars

 

(Recipe for Almost Candy Bars was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chocolate Lemon Cream Bars Recipe

Chocolate Lemon Cream Bars

Cake mix makes a delicious base and topping for these Chocolate Lemon Cream Bars.   It will taste good with freshly brewed coffee that is garnished with a twist of lemon.

Chocolate Lemon Cream Bars Recipe

Chocolate Lemon Cream Bars

Base:   1 pkg. Pillsbury Plus Devil’s Food Cake Mix

½ cup margarine, softened

1 egg

½ cup chopped walnuts

Filling:   8 oz. pkg. cream cheese, softened

14 oz. can sweetened condensed milk (NOT EVAPORATED)

3 Tbsp. lemon juice

1 Tbsp. grated lemon peel

1 egg

Preheat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine cake mix, margarine and egg; mix at low speed until combined.  Stir in the walnuts.  Reserve 1 ½ cups for topping; set aside.  Press remaining mixture in bottom of greased pan.  Bake at 350 F. 10 minutes; cool 5 minutes.

Beat cream cheese in medium bowl until light and fluffy.   Add remaining filling ingredients and beat at medium speed until smooth.  Pour evenly over partially baked crust; sprinkle with reserved topping.  Bake at 350 F. for an additional 20 t 25 minutes or until center is set.  Cool completely.  Cut into bars.  Store in refrigerator.    Makes 36 bars.

 

(Recipe for the Chocolate Lemon Cream Bars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 69)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Chocolate Lemon Cream Bars recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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