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Whether you need a snack for the office get-together,
church social or simply something different to have on the kitchen
counter when the family comes home in the afternoons, you can’t
go wrong with the treats we’re featuring this week. Simple
and delicious – a perfect combination. Enjoy!
Peanut-Butterscotch Bites
1 cup butterscotch chips
½ cup peanut butter
3 cup Rice Krispies cereal
Variations: Add ½ cup mini-marshmallows, 1 cup peanuts,
1 cup raisins, or 1 cup coconut
Prepare 9x9 inch pan with cooking spray and set aside.
In a large pot, over low heat, combine butterscotch
chips and peanut butter until smooth, stirring constantly. Remove
from heat. Stir in cereal (and any variations if desired) and
mix well, until cereal is coated evenly with peanut butter mixture.
Press cereal mixture into prepared pan and chill until firm. Cut
into bars and store in refrigerator. Makes 24 bars.
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Baby Ruth Brownies
1 pkg. brownie mix
3 snack-size Baby Ruth candy bars, chopped
1 (8 oz.) pkg. cream cheese, brought to room temperature
½ cup sugar
1 large egg
2 tsp. milk
Preheat oven to 350 degrees. Prepare brownie mix
as directed on package, then stir in chopped candy. Pour into
a greased 9x13” baking pan.
In a small mixing bowl, beat cream cheese and sugar until smooth.
Add egg and milk to the cream cheese mixture and blend well. Drizzle
cream cheese mixture over brownie batter and swirl with a knife
to create a marbled look. Bake for 35-40 minutes, until toothpick
inserted in center comes out almost clean. Remove brownies from
oven and cool completely in pan, on a wire rack. Cut into bars
with a wet knife.
Makes 24 brownies.
Low Fat Chewy Fruit and Oatmeal
Bars
½ - ¾ cup packed brown sugar
½ cup sugar
1 (8 oz.) container vanilla or plain low-fat yogurt
2 egg whites, lightly beaten
2 Tbsp. vegetable oil
2 Tbsp. fat-free milk
2 tsp. vanilla
1 ½ cup flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt (optional)
3 cups oats (old fashioned or quick, uncooked)
1 cup diced dried mixed fruit, raisins, or dried cranberries
In a large bowl, combine the sugars, yogurt, egg
whites, oil, milk and vanilla. Mix well. In a medium bowl, combine
flour, baking soda, cinnamon, and salt; mix well. Add to yogurt
mixture; mix well. Stir in oats and fruit. Spread dough onto bottom
of ungreased 9x13 pan and bake in a preheated 350 oven for 28-32
minutes or until lightly brown. Cool completely on wire rack.
Cut into bars and store in a covered container. Makes 2 dozen
bars.
Chocolate Layered Mint Bars
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
6 oz. white chocolate
½ to 1 Tbsp. oil-based peppermint extract (to taste)
Few drops green or red food coloring (optional)
In a heavy saucepan or a double boiler, melt the
chips with 1 cup sweetened condensed milk. Stir in vanilla. Spread
half of the mixture in a wax-paper or foil-lined 8-inch square
pan. Chill 10 minutes or until firm. Hold remaining mixture at
room temperature. Melt the white chocolate in a double boiler
with 1/3 cup remaining sweetened condensed milk. Stir in the peppermint
and food coloring. Spread this on the chilled chocolate layer.
Chill for 10 minutes or until firm. Then spread remaining chocolate
mixture on mint layer. Chill 2 hours. Turn onto cutting board;
peel off paper or foil and cut into 64 one-inch squares.
Fruity Brownie Pizza
1 box brownie mix
1 container strawberry cream cheese
1/3 cup powdered sugar
Fresh fruit (kiwi, berries, bananas, etc.)
Chopped nuts (optional)
Chocolate sauce (optional)
Prepare brownie mix according to package directions.
Spread on lightly greased pizza pan. Bake at 350° F. for 7-10
minutes until done in center. Let cool. In small bowl, mix strawberry
flavored cream cheese with enough powdered sugar to make it creamy.
Spread over cooled brownie. Top with sliced fruits. Sprinkle with
nuts and drizzle chocolate sauce over if desired. Cover with plastic
wrap and cool in refrigerator for 2 hours. Store leftovers in
fridge.
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