O'Henry's

1 c. sugar
1 c. corn syrup
1 c. peanut butter
1 c. salted peanuts
3 c. rice Krispies
6 oz milk chocolate chips
6 oz butterscotch chips

Bring sugar and corn syrup to a boil
Add peanut butter and peanuts, stir until melted
Add rice Krispies and mix well. Press into a buttered 9X13 pan. Pour chips on top and let melt a little and smooth over the top.

Peanut Butter Fingers

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2/3 c. peanut butter
1 t. vanilla
2 c. flour
1 t. soda
1/2 t. salt
2 c. oats
1 c. chocolate chips
preheat 350. Grease cookie sheet. Bake 20 minutes. Sprinkle chocolate chips on top.
Frosting:
1/2 c. powdered sugar
1/4 c. peanut butter
1/4 c. heated milk
Drizzle over all

Beth's Brownies

4 squares 100% margarine
1 C. cocoa
4 c. sugar
8 eggs
4 t. vanilla
2 2/3 c. flour

Melt margarine and cocoa together and cool. Mix in the rest of the ingredients. Bake 350 for 20 minutes.

Easy Chocolate Chip Granola Bars

http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/

Try using peanut butter instead of butter.

Creamy Lemon or Lime Bars

http://www.ourbestbites.com/2008/04/creamy-lemon-bars/

Apple Spice Protein Bars

This recipe can be found here.

July's Caramel Bars

My neighbor has made these for me a few times, and they are so good!

2 cups butter
2 1/4 cup brown sugar
3 cups quick quaker oats
1 tsp. salt
... 2 tsp soda
1 bottle Mrs. Richard's Caramel Topping
16 oz pkg milk chocolate chips
chopped walnuts (optional) I never do these...yucky :)

soften butter in microwave. In a large bowl, mix butter, brown sugar, flour, oats, salt and soda together. Take 3/4 of the mixture and press on cookie sheets (press up on sides). Bake for 8 minutes at 350. Remove and pour on caramel. Spread evenly, sprinkle on chocolate chips and walnuts. Then sprinke remaining cookie mixture on the top. Bake again for 10-12 minutes at 350. Do not over cook or the caramel goes hard.

Scotcheroos

1 c. corn syrup
1 c. sugar
1 c. creamy peanut butter
6 c. rice krispies
1 c. semi sweet chocolate chips
1 c. butterscotch chips

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter, mix well. Add cereal, stir until evenly coated. Pour into greased 9 X 13 pan. Pat into place. While still hot, sprinkle chocolate and butterscotch chips over the top and spread until well combined. Cool at least 45 minutes.

Pumpkin Pie Cake-- 2 recipes

These recipes are both very similar and are really great in place of pumpkin pie. One is made in a 9X13, and the other in a baking sheet. I prefer the 2nd recipe for the baking sheet, but I use the first one when I don't need to make as much or don't have as many ingredients.

Crust:
1 yellow cake mix, reserve 1 c. of dry mix
1/2 c. melted butter
1 egg
Mix and pat into 9 X 13 pan. Keep 1 c. of mix for later.
Filling:
16 oz can pumpkin
1/2 c. brown sugar
2/3 c. milk
1 1/2 t. pumpkin pie spices
1 t. salt
1/2 t. ginger
1/2 t. cloves
Beat together, pour over crust
Topping:
1 c. reserved cake mix
1 t. cinnamon
1/4 c. butter, not melted
3 T. sugar
Cut butter into dry ingredients. Sprinkle on top of filling. Bake 350 for 60 minutes. Serve with whipped cream.

Doubled recipe for cookie sheet (I prefer this recipe):
Crust:
1 box yellow cake mix
1/2 c. butter
2 eggs

Filling:
29 oz pumpkin
4 eggs, slightly beaten
2 t. cinnamon
1/2 t. ground cloves
1 1/2 c. sugar
1 t. salt
1 t. ginger
1 can (12 oz) evaporated milk

Topping:
1 c. yellow cake mix from another box
1 t. cinnamon
1/2 c. sugar
1/2 c. butter

Bake at 350 for 60 minutes

Gooey Chocolate-Caramel Fanstasy

From Midwest Living Magazine

2 c. Chocolate wafer crumbs (about 38 wafers)
1/3 c. butter
30 vanilla caramels
1/2 c. caramel ice cream topping
1/4 c. whipping cream
2 c. chopped pecans
3/4 c. semisweet chocolate pieces
1/4 c. whipping cream

Preheat 350

Stir together wafer crumbs and melted butter. Press into the bottom of a 9" springform pan. Bake 10 minutes. Cool slightly on wire rack.
In heavy saucepan, meilt caramels in caramel topping over low heat, stirring often. Stire in the first 1/4 c. whipping cream. Remove from heat. Stir in nuts. Spread over crust. Cool, cover and chill for 1 hour.

For topping: In heavy duty saucepan, melt chocolate, remove from heat, stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill at least 1 hour.

Best Ever Brownies

From Cooks Illustrated

1 1/4 c. cake flour
1/2 t. salt
3/4 t. baking powder
6 oz unsweetened chocolate
12 T unsalted butter
2 1/4 c. sugar
4 eggs
1 T. vanilla

Preheat 325
Whisk dry ingredients together and set aside. Melt chocolate and butter together, whisk in sugar, whisk in eggs one at a time, add vanilla. Fold in flour mixture in 3 parts. Bake 30-35 minutes. Cool 2 hours.

Caramel Shortbread (Twix)

Shortbread:
1 c. butter
1/2c. sugar
2 2/3 c. flour
Preheat 350
Cream butter and sugar, add flour gradually. Pat into jelly roll pan. Bake for 15-25 minutes, until light brown. Cool.

Caramel:
1 c. butter
2 1/4 c. brown sugar
dash salt
1 c. light corn syrup
15 oz can sweetened condensed milk
Butter bottom and sides of heavy pan. Melt butter, sugar, and salt. Add milk slowly while stirring. Pour over shortbread. Sprinkle with 1 bag of chocolate chips. Refrigerate. Cut into bars.

Baklava

Filling:
1 lb chopped walnuts (I usually use almonds)
1/2 c. sugar
1 t. cinnamon
Mix together in a bowl

Pastry:
8oz. Fyllo dough (you find this in the refrigerator section of the store)
1/2 c. melted butter (you may need more)
Butter the base and sides of a 9X13 pan. Put a sheet of fyllo dough on the bottom of pan, brush with butter, then another sheet and brush with butter, repeat five times. Keep in mind the dough may be too big for the pan, but it will shrink. Sprinkle some of the filling on. Layer more dough with butter brushed between each layer 3 times. Then sprinkle more filling, then layer 3 more sheets brushed with butter. Add the remainder of the filling. Layer the rest of the dough (there should be about 8 sheets left). Be sure to put a lot of butter on the top layer so the pastry gets nice and brown. Cut the pastry halfway through-don't cut it all the way to the bottom-in diamond shapes with a sharp knife.
Bake at 375 degrees for 15 minutes then reduce heat to 350 and bake 20 minutes longer. Cool, pour the syrup over the top. It will be a little soupy, but that just makes it yummy. The pastry slowly soaks in the liquid, so this dish is good for days after it's made.
Syrup:
1 c. sugar 1 c. water 2 cinnamon sticks or 1 t. cinnamon 2 t. lemon juice a few pieces of lemon peel 2 T honey Put all the ingredients except the honey in a saucepan. Dissolve the sugar in the water simmer for 6-8 minutes. Add the honey, simmer 5 minutes more until it thickens.

Cherry Bars

From my friends, the Nelsons

1 c. butter
1 c. sugar
2 eggs
1 t. baking powder
1 t. vanilla
1/4 t. salt
3 c. flour
2 small cans cherry pie filling

Preheat oven to 375. Cream butter, sugar, and eggs. Stir in remaining dry ingredients. In a large cookie sheet, pat 2/3 of dough in the bottom. Spread pie filling on top. Dot with remaining dough. Bake for 25 minutes. Cool. Drizzle with glaze if desired.