Cran-Crackle Bars

ingredients
6 cups tiny pretzel twists
2 tablespoons packed brown sugar
1/2 cup butter, melted
1-1/2 cups dried cranberries
1-1/2 cups lightly salted mixed nuts
1 cup white baking pieces or semisweet chocolate pieces
1/2 cup granulated sugar
1/3 cup butter
1/3 cup light-color corn syrup
1 teaspoon vanilla
1/4 teaspoon baking soda
directions
Preheat oven to 325F. Lightly grease a 13x9x2-inch baking pan; set pan aside.

Combine pretzels, brown sugar, and melted butter in a food processor container. Cover and process until mixture resembles fine crumbs, scraping sides of container occasionally. Press crumb mixture onto bottom of prepared baking pan. Bake in preheated oven for 10 minutes. Sprinkle cranberries, nuts, and baking pieces evenly over crust.

Combine granulated sugar, 1/3 cup butter, and corn syrup in a small saucepan. Bring to boiling over medium heat, stirring constantly (this will take about 10 minutes). Remove from heat. Stir in vanilla and baking soda. Pour syrup mixture evenly over cranberry-nut layer.

Bake for 20 to 25 minutes or until syrup mixture is bubbly over entire surface. Cool completely in pan on a wire rack. Cut into bars. Makes 24 cookies.

To store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw bars, if frozen, before serving.

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4-ingredient Peanut Butter Chocolate Chip Banana Cookies

ingredients
1 16-1/2-ounce package refrigerated peanut butter cookie dough
1 cup dried banana chips, coarsely crushed
1 cup semisweet chocolate pieces
1/4 cup turbinado sugar, demerara sugar, or colored coarse sugar
directions
1. Preheat oven to 375 degrees F. In a large resealable plastic bag, combine cookie dough, banana chips, and chocolate pieces. Seal bag; knead mixture with your hands until dough is well mixed. Remove dough from bag.

2. Place sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls slightly.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are golden brown. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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White Chocolate and Cherry cookies

ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
6 ounces white chocolate baking squares, coarsely chopped, or 1 cup white baking pieces
1 cup coarsely chopped pecans, toasted if desired
1/2 cup dried cherries
directions
1. Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside. In a medium bowl combine flour, cocoa, baking powder, and salt. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for about 30 seconds. Beat in sugar until light and fluffy. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as possible with the mixer; stir in any remaining flour mixture, white chocolate, pecans, and dried cherries.

2. Drop dough by rounded teaspoon 2 inches apart onto prepared cookie sheets. Bake for 7 to 9 minutes or until edges are just firm (do not overbake). Transfer cookies to wire racks to cool completely. Makes about 5 dozen.

Advance Preparation: Prepare as directed. Layer cookies between waxed paper in airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.

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Strawberry-Rhubarb Bars

Ingredients

* Nonstick cooking spray
* 1-1/2 cups quick-cooking rolled oats
* 1 cup all-purpose flour
* 3/4 cup granulated sugar
* 3/4 cup butter
* 1-1/2 cups chopped fresh or frozen rhubarb, thawed
* 1/3 cup granulated sugar
* 1/4 cup water
* 1/2 tsp. ground ginger
* 2 cups chopped fresh strawberries
* Ginger Icing

Directions

1. Preheat oven to 350 degrees F. Line 8x8x2inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.

2. In bowl stir together oats, flour, and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1-1/2 cups oat mixture; set aside.

3. Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.

4. Meanwhile, for filling, in a medium saucepan combine rhubarb, 1/3 cup sugar, water, and 1/2 teaspoon ginger. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

5. Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of filling. Drizzle with Ginger Icing just before serving. Makes 16 bars.

6. Ginger Icing: In a small bowl stir together 1/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger and enough orange juice, or milk to make of drizzling consistency (3 to 4 teaspoons). Makes about 1/4 cup.

7. To store: Transfer cut bars to covered storage container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.

BHG.com

Cherry Revel Bars

Ingredients

* 1 cup butter, softened, divided
* 2-1/2 cups packed brown sugar, divided
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 4 eggs, divided
* 1-1/2 tsp. vanilla, divided
* 2-1/2 cups all-purpose flour, divided
* 1-1/2 cups quick-cooking rolled oats
* 6 oz. bittersweet chocolate, chopped
* 2 cups (10 oz.) fresh sweet cherries (such as Bing or Royal Ann), pitted
* 1/2 cup slivered toasted almonds

Directions

1. Preheat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil; set aside. In mixing bowl beat 1/2 cup of the butter on medium to high 30 seconds. Add 1 cup of the brown sugar, the baking soda, and salt. Beat until combined, occasionally scraping bowl. Beat in 1 egg and 1/2 teaspoon of the vanilla. Beat or stir in 1-1/4 cups of the flour. Stir in oats; set aside.

2. For filling, in saucepan stir remaining 1-1/2 cups brown sugar and 1/2 cup butter over medium heat until combined; cool slightly. Stir in remaining 3 eggs and 1 teaspoon vanilla; lightly beat with wooden spoon. Stir in remaining 1-1/4 cups flour and the chocolate.

3. Set aside 3/4 cup oats mixture; press remaining in pan. Spread filling, top with cherries, dot with reserved oats mixture, and sprinkle nuts. Bake 25 minutes, until top is light brown and filling is moist. Cool on rack 1 hour. Cover and refrigerate at least 2 hours.

4. Lift from pan; cut with serrated knife. Store, covered, at room temperature.
Makes 25 bars.

BHG.com

Chewy Cherry Almond Bars

Ingredients

* 1 cup butter, softened
* 2 cups packed brown sugar
* 2 teaspoons baking powder
* 1 egg
* 1 teaspoon almond extract
* 2 cups all-purpose flour
* 2 cups regular rolled oats
* 1/2 cup sliced almonds
* 1 12-ounce jar (1 cup) cherry preserves

Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.

3. Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.

4. Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars. Makes 36 bars.

5. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month

BHG.com