Salted Butterscotch Bars

A fun and delicious way to change up your normal brownies. These bars are full of butterscotch chips and are topped with sea salt to satisfy that sweet and salty lover in you

For the Bars:

1/2 cup unsalted butter
2 cups butterscotch chips
3/4 cup brown sugar
1 teaspoon vanilla extract
3 large eggs
1 1/4 cups all purpose flour
1 teaspoon salt

For the Frosting:

1 cup salted caramel or butterscotch chips
1/3 cup heavy whipping cream
coarse ground sea salt, for garnish

• Preheat the oven to 350 degrees. 
• Spray a 9x13 pan with non-stick baking spray.
• Place the butter and butterscotch chips in a saucepan 
• Heat over medium heat until melted.
• Whisk in the brown sugar and vanilla.
• Beat the eggs for 2-3 minutes. 
• Slowly add a little bit of the hot butter mixture at a time and beat until everything is mixed together.
• Add the flour and salt and mix again until a batter forms. 
• Spread the mixture in the prepared pan and bake for 25 minutes. 
• Remove and let cool completely.
• Place the chips and heavy cream in a microwave-safe bowl. 
• Heat for 30 seconds. 
• Stir until melted and creamy. 
• Heat again for 15 seconds at a time, if needed.
• Spread over the top of the cooled bars.
•  Let set slightly before sprinkling with coarse sea salt.

Recipe: Inside Bru Crew Life

Carrot Cake Tray Bake

A deliciously soft warmly spiced carrot cake topped with a tangy orange cream cheese frosting. Thank you Something Sweet Something Savoury

200g (1 1/4 cups) plain (all purpose) flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon fine salt
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
200ml (1 cup and 2 tablespoons) vegetable oil
200g (1 cup) soft light brown sugar
3 large eggs, at room temperature
225g (2 1/2 cups) peeled coarsely grated carrots
finely grated zest of half an orange
50g (scant 1/3 cup) roughly chopped walnuts or pecans
50g (1/4 cup) sultanas or dried cranberries (optional)

FOR THE CREAM CHEESE FROSTING
115g (1 stick) soft unsalted butter
finely grated zest of half an orange
350g (2 cups + 1 tablespoon) icing (confectioners') sugar
125g (1/2 cup) fridge cold full fat cream cheese
25g chopped walnuts, for decoration (optional)
1 teaspoon orange zest, for decoration (optional)

• Preheat the oven to 180C/160Fan/350F. 
• Grease and line a 9x13 (33 x 22.8 x 5cm) baking pan with baking parchment.
• Place the flour, baking powder, bicarbonate of soda, salt, mixed spice and ground cinnamon in a large bowl 
• Stir well until well combined.
• Place the oil, brown sugar, and eggs in another large bowl 
• Using a whisk or fork, mix well until the mixture is smooth and there are no large lumps of sugar.
• Add the dry ingredients to the oil mixture 
• Using a wooden spoon or rubber spatula, stir well until evenly combined. 
• Take care not to overmix the batter.
• Fold in the carrots, orange zest, chopped walnuts or pecans and sultanas or cranberries (if using.) 
• Pour the mixture into the lined tin and bake in the oven for 40-45 minutes or until golden, risen and a skewer or cocktail stick inserted in the centre of the cake emerges clean.
• Leave the cake to cool in the tin for 10-15 minutes
• Turn out onto a wire rack to cool completely.
• Once the cake has cooled, make the cream cheese frosting. 
• Using an electric mixer, beat the butter, orange zest and the icing sugar together until creamy and smooth, 
• Beat in the cold cream cheese until you have a smooth, fluffy icing, about 2-3 minutes 
• Don't overbeat at this stage or the frosting could turn too runny.)
• Place the cold cake on a serving plate and spread with the cream cheese frosting.
• Sprinkle with a little chopped walnuts and orange zest, if desired.

Lemon Raspberry Bars

Lemon Raspberry Bars-an elegant dessert that is SO easy to make! These bars are always a hit! Thank you Two Peas and their Pod

1 ½ cup graham cracker crumbs
6 tablespoons salted butter, melted
¼ cup sugar
Zest of one lemon

For the filling:
2 large egg yolks
14 oz sweetened condensed milk (fat free works too)
½ cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries..use fresh so they dont bleed and make pink bars

• Preheat the oven to 350F. 
• Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
• In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. 
• Stir until graham cracker crumbs are moist. 
• Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. 
• Bake for 10 minutes. 
• Remove from oven and allow to cool to room temperature.
• Once the crust is cool, combine the egg yolks and condensed milk until well mixed. 
• Stir in the lemon juice and lemon zest. 
• Stir until mixture begins to slightly thicken. 
• Very gently fold in the raspberries...being careful so you dont have pink bars 
• Fold carefully so you don’t break the raspberries.
• Pour the lemon raspberry filling evenly over the graham cracker crust. 
• Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill for at least one hour before serving. 
• Cut into bars and serve. 
• Keep bars in the refrigerator-up to five days.

Lemon Creme Brulee Bars

My favourite creme brulee, made into easy to make Lemon Creme Brulee Bars! Thank you Laurens Latest

1/2 cup butter softened
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
8 oz cream cheese softened
14 oz sweetened condensed milk 1 can
1 egg
2 tablespoons lemon zest
6 tablespoons lemon juice
5 tablespoons fine granulated sugar for brulee-ing, approximately

• Preheat oven to 350 degrees. 
• Line an 8x8 glass dish with parchment paper and lightly spray with nonstick cooking spray. 
• Set aside.
• In large bowl, combine butter, sugar, flour and vanilla until dough forms. 
• Press evenly into the bottom of prepared dish. 
• Set aside.
• In another bowl, whip cream cheese. 
• Stir in sweetened condensed milk. 
• Scrape sides and mix again. 
• Pour in egg, lemon zest and juice. 
• Mix until mixture starts to thicken, 20-30 seconds. 
• Scrape sides and mix again briefly. 
• Pour overtop cookie bottom and smooth the top.
• Bake 20-25 minutes or until cheesecake is set completely. 
• Cool, then refrigerate. 
• Cut into 16 squares and separate.
• Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar.
• Torch the tops until the sugar melts and turns an amber color. 
• If you don't have a torch, place under the broiler
• Return squares to fridge until ready to serve.

 

Easy Sopapilla Cheesecake Bars

This version of sopapilla cheesecake bars is quick and easy with minimal effort. It starts and ends with Crescent Rolls, with simplest cheesecake filling. Thank you Cakes Cottage

2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
¼ cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar

• Preheat the oven to 350 degrees.
• Spray 9 x 13 baking dish with cooking spray.
• Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
• Bake the first layer of crescent roll dough till just done maybe 5-8 minutes. 
• Combine softened cream cheese, sugar, and vanilla.
• Spread mixture over crescent rolls.
• Roll the remaining crescent roll over the top and stretch to the edges and seal.
• Brush across the entire top of the crescent roll with the melted butter.
• Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
• Bake for about 30 minutes, or until golden brown.
• Let cool and chill for several hours before serving.
• Slice into bars and serve.

Frosted Caramel Zucchini Bars

Use up garden zucchini in these simple 5 ingredient Bars.The caramel cake mix matches perfectly with the cream cheese frosting. Thank you Tastes of Lizzy T

1 box Duncan Hines caramel cake mix 16.5 ounces
1 large egg
1/4 cup butter melted
1 cup shredded zucchini
16 ounces cream cheese frosting

Optional Toppings:
10 Kraft caramels
1 tablespoon sweetened condensed milk
1/2 cup chopped walnuts

• Preheat the oven to 350 degrees. 
• Spray a 8x8 square baking pan with cooking spray.
• In a medium size bowl, combine the cake mix, egg, melted butter and zucchini. 
• Mix until combined. The batter will be very thick. 
• Press the mixture into the prepared pan 
• Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. 
• Allow the bars to cool.
• Once the bars are cool, frost the bars with cream cheese frosting.
• For the optional toppings:In a small bowl, microwave the Kraft caramels and sweetened condensed milk in 15 second intervals, mixing inbetween times. 
• Do this until the caramels are melted. 
• Drizzle the caramel on top of the frosting. 
• Sprinkle the top of the bars with the chopped walnuts. 
• Cut into squares and serve.

Magic Custard Cake

A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. Thank you Hugs and Kisses

4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
¾ cup sugar
8 Tablespoons butter, melted
¾ cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

• Preheat oven to 325 F degrees. 
• Grease and Line 8 inch x 8 inch baking dish with parchment.
• Separate eggs and add the egg whites to a mixer and beat egg whites stiff. 
• Place egg whites in a bowl and set aside.
• Beat the egg yolks & sugar until light. 
• Add butter and vanilla. 
• Beat for two mins. 
• Add the flour and mix it in until fully incorporated
• Slowly start adding the milk and beat until everything is well mixed together. 
• Add the egg whites, a third at a time and gently fold them in using a spatula, 
• repeat until all egg whites are folded in. 
• Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. 
• Cool and dust heavily with powdered sugar.

Banana Brownies with Peanut Butter Banana Frosting

Moist, chocolate, banana infused brownies are topped with a peanut butter and banana frosting for a rich and delicious dessert. Thank you Taste to Tell

BANANA BROWNIES
1/2 cup butter
1 2/3 cups semi-sweet chocolate chips
4 eggs
1 2/3 cups brown sugar
1 cup mashed banana
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
PEANUT BUTTER BANANA FROSTING
1/2 cup butter, at room temperature
1/2 cup peanut butter
1/2 cup mashed banana
1/2 teaspoon vanilla
pinch of salt
2 cups powdered sugar

• Preheat the oven to 325°F. 
• Grease the bottom of a 9×13-inch baking dish.
• Place the butter in a small pan over medium-low heat. 
• Melt completely, then add the chocolate chips. 
• Stir until the chocolate has melted. 
• Set aside to cool slightly.
• In a large bowl, beat the eggs lightly, 
• Stir in the sugar, banana, vanilla and salt. 
• Add the chocolate mixture and stir to combine. 
• Add the flour and stir just until combined. 
• Spread the batter into the prepared baking dish.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 55-60 minutes. 
• Cool completely.
• To make the frosting, beat the butter and the peanut butter together until light and fluffy. 
• Add in the banana, vanilla and salt and beat to combine. 
• Slowly add in the powdered sugar until completely incorporated and creamy. 
• Spread over the top of the cooled brownies, then cut into 24 pieces.

Raspberry Hot Chocolate Bars

These quick and easy granola bars get their flavor from a raspberry hot chocolate mix and raspberry M&M's. Thank you Inside Brewcrew Life

3/4 cup butter, softened
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
2 1/2 cups quick oats
1/2 teaspoon salt
3/4 cup raspberry Hot Chocolate (I used Land O Lakes)
3/4 cup Raspberry M&M's
1 cup Kraft Chocolate Mini Mallow Bits
3 ounces White CandiQuik melted

• In a mixing bowl, beat the butter and sugar until creamy. 
• Add the vanilla and eggs and beat again. 
• Mix together the flour, oats, and salt and slowly add to the butter mixture. 
• Stir in 1/2 cup of the M&M's and the marshmallow bits.
• Spread mixture into a greased 9x13 pan. 
• Press the extra 1/4 cup of M&M's into the top of the batter. 
• Bake at 350* for 22 minutes. 
• Cool on a wire rack.
• Cut into 12 bars. 
• Drizzle the bars with melted CandiQuik. 
• Let set. 
• Store in a sealed container for up to 5 days.

Peppermint Brownie Bars

Delicious brownie bars, filled with the flavors of both chocolate and peppermint. Thank you Love from the Oven

1 package (family-size) fudge brownie mix
2 1/2 cups confectioners’ sugar
1/2 cup (1 stick) plus 7 tablespoons butter, divided
1 1/2 tablespoons heavy cream
1 teaspoon McCormick® Pure Peppermint Extract
12 ounces semi-sweet baking chocolate, coarsely chopped
Crushed peppermint candies (optional)

• Preheat oven to 350°F. 
• Prepare brownie mix as directed on package. 
• Spread in greased foil-lined 15x10x1-inch baking pan.
• Bake 15 minutes or until toothpick inserted into center comes out almost clean. 
• Cool in pan on wire rack.
• Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, cream and peppermint extract in large bowl until well blended and smooth. 
• Spread evenly over cooled brownie. 
• Refrigerate 30 minutes.
• Microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. 
• Stir until chocolate is completely melted. 
• Spread over top of chilled brownie. 
• Sprinkle with crushed peppermint candies, if desired. 
• Cut into bars.

Pumpkin S’mores Bars

Pumpkin meets s’mores…it’s definitely the way to welcome fall this year spicy pumpkin bars with a melted chocolate and marshmallow layer. Thank you Inside BruCrew Life

1/2 cup butter, softened
1 cup brown sugar
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups chocolate chips
3 cups miniature marshmallows

• Beat the butter and sugar until creamy. 
• Add the pumpkin, eggs and vanilla and beat again.
• Stir together the baking powder, salt, flour, cinnamon, and nutmeg. 
• Slowly add to the butter mixture until a soft dough forms. 
• Spread in a greased 9x13 baking pan.
• Bake at 350 degrees for 24 minutes. 
• Remove from the oven and sprinkle the chocolate chips evenly over the top of the hot bars.
• Cover the chocolate chips with the marshmallows. 
• Return to the oven and bake another 2 minutes. 
• Turn on the broiler and broil for 1-2 minutes.  
• You just want the marshmallows to start turning golden, so do not over broil them. 
• Remove from the oven and cool completely.
• Use a wet knife to cut the bars into 24 squares. 
• Rewet the knife in between each cut. 
• The water on the knife keeps the marshmallow from sticking. 
• Store in a sealed container. 
• Makes 24 bars.

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars could not be easier to make.Thank you Roxana at A Treats Affair

Crust

1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 packages (8 oz each) cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
whipped cream
pumpkin pie spice

• Heat oven to 300°F.
• Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
• In a medium size bowl, combine the graham cracker crumbs with the melted butter.
• With your fingers press the crust on the bottom of the prepared pan. 
• Set aside while making the filling.
• In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. 
• With the paddle attachment on, beat on low speed until light and fluffy.
• Beat in eggs, one at a time, just until blended.
• Spoon half of the mixture over the crust and spread evenly.
• To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
• With a wire whisk stir until smooth. 
• Carefully, spoon over mixture in pan.
• Bake the cheesecake in the preheated oven for 50 minutes or until just set. 
• Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
• Refrigerate for at least 3 hours before cutting into bars.
• Top each bar with whipped cream and a dust of pumpkin pie spice.

Salted Caramel Pumpkin Oatmeal Cake

The perfect Fall dessert. Thank you Inside Bru Crew Life

1/2 cup shortening
3/4 cup brown sugar
1/2 cup sugar
3/4 cup pumpkin puree
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups quick oats

Frosting:
1/2 cup butter
1/2 cup marshmallow cream
1/4 cup caramel ice cream topping + 1 teaspoon, divided
1/4 -1/2 teaspoon coarse ground sea salt (add to taste)
2 cups powdered sugar

• Cream the shortening and sugars. 
• Add the pumpkin, vanilla, and eggs and beat until mixed.
• Stir together the flour, salt, baking soda, cinnamon, and nutmeg. 
• Slowly add to the other mixture. 
• Stir in the quick oats.
• Spread the mixture in a greased 9x13 pan. 
• Bake at 350 degrees for 24 minutes. 
• Cool completely.
• Beat the butter, marshmallow cream, 1/4 c. caramel, and sea salt until creamy. 
• Slowly add the powdered sugar until mixed in. 
• Spread on the cooled cake.
• Drizzle the top of the cake with the the reserved caramel topping. 
• Use a knife to gently swirl it into the frosting. 
• Cut into 24 squares. 
• Store the cake in a sealed container on the counter.

White Chocolate Cranberry Bars

Real Cranberries and an Almond Cream Cheese frosting  make these absolutely irresistible. Thank you Your Home Based Mom

¾ cup butter, cubed
1-1/2 cups brown sugar
2 large eggs
1 teaspoon almond extract
2-1/4 cups flour
1-1/2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh cranberries
1 cup white chocolate chips

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tsp. almond extract

• Preheat oven to 350°. 
• In a medium sized microwave-safe bowl, melt butter, then stir in brown sugar. 
• Cool slightly.
• Beat in eggs and almond extract. 
• In another bowl, whisk together flour, baking powder, salt and cinnamon 
• Stir into butter mixture. 
• Stir in cranberries and white chocolate (batter will be thick). 
• Spread into a greased 13x9-in. pan.
• Bake until golden brown, about 20 minutes, watching to make sure they do not over bake. 
• Cool completely.
• For frosting, beat cream cheese, confectioners' sugar and, almond extract until smooth. 
• Spread over bars.

Pumpkin Spice Sheet Cake

This Pumpkin Spice Sheet Cake with brown butter cinnamon icing is out of this word amazing! It is moist and full of festive fall flavors! Thank you Back For Seconds

1 can pumpkin puree

1 cup oil
1 cup granulated sugar
1 cup brown sugar (packed)
2 teaspoons vanilla extract
3 eggs
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Icing:

1/2 cup unsalted butter
3 1/2 cups powdered sugar
6 tablespoons milk or cream
1/2 teaspoon cinnamon
2 teaspoons vanilla extract

• Preheat oven to 350
• In a large mixing bowl beat pumpkin, oil, and sugars. 
• Add vanilla and eggs, one at a time, beating between each addition.
• In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, and nutmeg. 
• Slowly add to pumpkin mixture, beating until smooth and well combined. 
• Pour into a greased jelly roll pan and bake 15-18 minutes or until tester inserted into center of the cake comes out clean
• While cake is baking melt the butter in a saucepan over medium heat. 
• Continue cooking the butter. It will foam and start to turn brown. 
• Once it is a deep golden brown, turn off heat. 
• Whisk in powdered sugar, cream, cinnamon, and vanilla. 
• If too thick add a bit more cream. 
• Pour over hot cake when it comes out of the oven. 
• Store covered at room temperature.
  

Cream Cheese Crescent Bars

A nice easy recipe...which has only 4 ingredients. Delicious too. Thank you Mari at My Little Corner of the World



2 cans crescent rolls (I use the recipe variation, without the perforations)

2 (8 oz) pkg cream cheese, softened

2/3 cup sugar

1 cup chocolate chips

 

• Spread a pkg of crescent rolls in 9x13 pan, and press into corners.
• Mix cream cheese and sugar; spread over crescents in pan.
• Sprinkle chocolate chips over cream cheese.
• Place remaining crescents between 2 sheets of wax paper and roll to fit pan.
• Place over chocolate chips.
• Sprinkle sugar over top for a nice finish.
• Bake at 350 for 20-25 minutes or until lightly browned



Key Lime Pie Sheet Cake

This dessert is fun, easy and everything that is delicious. It’s just the right amount of sweet, tang, cake and cream. Thank you Laurens Latest

1 16.5oz white cake mix eg Duncan Hines
Ingredients to complete cake mix {eggs, water, oil}
2 tablespoons finely grated lime zest

Topping:
8 oz. softened cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lime juice
2 tablespoons finely grated lime zest
1 teaspoon vanilla

Whipped Cream:
2 cups heavy cream
1/3 cup powdered sugar
1 tablespoon vanilla

• Preheat oven to 350 degrees.
• Line jelly roll pan with parchment paper or silicone baking mat and set aside.
• Make white cake mix according to package directions.
• Stir in lime zest.
• Pour into prepared pan and smooth evenly.
• Bake 12-15 minutes or until cake is completely cooked and lightly golden.
• Set aside to cool.
• For the topping: mix cream cheese with hand mixer to loosen.
• Pour in sweetened condensed milk and stir until smooth.
• Add in lime zest, lime juice and vanilla until smooth and filling has thickened.
• Pour over cooled cake and spread evenly.
• Refrigerate 1-2 hours covered in plastic wrap to set.
• For the whipped cream: stir cream, powdered sugar and vanilla all together in a bowl until whipped into peaks.
• Spread whipped cream over lime filling.
• Top with lime zest and serve



Cranberry Christmas Bars

So simple to make and only has SIX easy ingredients. Thank you Barefeet in the Kitchen

 

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs

2 cups Sugar

3/4 cup Butter, softened

1 tsp vanilla

2 cups flour

12oz Cranberries

• Preheat oven 350
• In a mixer beat eggs and sugar til thickened and light in colour about 5-7 minutes
• Add butter and vanilla and mix another 2 minutes
• Stir in the flour until just combined
• Add cranberries and stir to mix throughout
• Spread in buttered 9x13 pan
• Bake for 40 to 50 minutes, until lightly browned and an inserted toothpick comes out clean
• Allow to cool completely before cutting into squares

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

Chocolate Pumpkin Bars

These chocolate pumpkin bars feature layers or rich chocolate cake, silky pumpkin pie and light frosting and finished with a dust of cinnamon.Thank you Roxana's Home Baking

2 cups (240 grams) all-purpose flour
1 2/3 (340 grams) cups sugar
1 cup (80 grams) cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup (170 grams) butter

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/2 cup packed brown sugar
3 eggs
1 can (15 oz.) pumpkin puree
1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding

1 container ( 10.6 oz) CoolWhip vanilla frosting
1/8 tsp. ground cinnamon

• Heat the oven to 350F.
• Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging over the sides.
• In a mixing bowl, add the flour, sugar, cocoa, baking powder, baking soda, salt and 1 egg. 
• Start stirring, slowly pouring in the melted butter.
• The chocolate mixture should resemble crumbly cookie dough.
• With your fingers, press the chocolate mixture evenly on the bottom of the baking pan. 
• In a clean bowl add the cream cheese, brown sugar, eggs, pumpkin puree and dry pudding mix
• Stir until blended. 
• Pour over crust.
• Bake for 40 - 45 min. or until toothpick inserted in center comes out clean.
• Remove from the oven and cool completely.
• Spread the frosting over the cooled dessert and sprinkle with cinnamon before cutting into bars. 

Coconut Bars

These homemade Coconut Bars are filled with soft and chewy coconut topping are a sheer delight. Thank you Treat & Trick

1.5 cups  plain  flour
125 g melted butter
2 tablespoon sugar
1 egg or 4-5 tablespoon milk
5-6 tablespoon fruit jam

TOPPING
1.5 cup  grated  coconut
1/4 cup sugar
4 tablespoon condensed milk

• Grease lightly 19 x 29 cm slice pan.  
• Preheat oven 175 C.
• Combine topping ingredients, keep aside.
• Add sugar, egg or  milk  to melted butter, stir well.
• Pour butter mixture over dry ingredients, mix until it forms into soft dough.
• Press dough into prepared pan  using  a plastic sheet.
• Spread liberally with jam.
• Cover base evenly with topping.
• Bake until  slightly golden for 20 minutes.
• Cool completely in pan.  
• Cut into 16 squares to serve