Category: Squares / Cakes

Yield

9×13 pan

Ingredients

• 1 pkg. yellow cake mix
• ½ cup melted margarine
• 1 egg
• 3 eggs
• 2/3 cup dry cake mix
• ½ cup brown sugar
• 1 1/2 cup corn syrup (less)
• 1 tsp vanilla
• 1 cup chopped pecans

Directions

1. Grease 9 X 13 pan. Reserve 2/3 cup dry cake mix. Combine remaining cake mix, margarine and egg. Mix until crumble, press in pan. Bake 350 degrees 15 to 20 minutes
2. Mix first 5 topping ingredients together. Pour over baked crust. Sprinkle with pecans. Return to oven. Bake 30-35 minutes until filling is set.

Yield

9×9 pan

Ingredients

• ½ cup butter
• 1 cup peanut butter
• 2 cup butterscotch chips
• 3 cups miniature marshmallow

Directions

1. Place butter, peanut butter and chips in double boiler. Cook till melted and smooth. Remove from heat and fold in marshmallow. Put in 9 inch square pan. Refrigerate and cut in squares when cool.

Recipe from Michelle at One Ordinary Day

Yield

9×9 pan

Ingredients

• 1/2 cup butter
• 1 3/4 cups confectioner’s sugar
• 1 cup peanut butter
• 3/4 cup graham cracker crumbs
• 1/4 cup butter
• 1/2 cup semi-sweet chocolate chips

Directions

1. (Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)
2. Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
3. In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
4. Store peanut butter cup bars in refrigerator.
5. Yield: 16 or more bars (depending upon how big you cut them)

Etta Johnson

Yield

3-4 dozen

Ingredients

• see directions

Directions

1. Melt 1 cup butter, Add 1 tsp vanilla and 2 cups brown sugar. Stir in 3 cups of oatmeal and pinch or two of flour.
2. Press into a 9 X 6 pan. Bake at 350 degrees for 10 minutes or until the bars bubble around the edges.

Yield

12×7 pan

Ingredients

• 1 cup brown sugar
• ½ cup butter or margarine
• ½ cup milk

Directions

1. Bring sugar, butter & milk to a boil for 1 minute. Take off stove. Add 1 cup graham wafer crumbs, 1 cup walnuts, 1 cup coconut, and cherries.
2. In 12 X 7 pan cover bottom with whole wafers. Put in filling and cover with whole wafers. Press down and ice.
3. Icing: butter, icing sugar, hot water, 1 tbsp flour, flavoring and color