4-Ingredient Cake Mix Cookie Bars

You don't have to be around me for long to know I LOVE shortcuts!

I surely love using cake mixes to save steps...and time...in the kitchen!

This easy and delicious recipe is quick and can be made for an

evening dessert, or even a bake sale or picnic!

Use whatever flavor cake mix you have on hand...these chocolate ones

were terrific.  

I LOVE having many options too and using up what I have on hand! 

Use a lemon cake mix with white chips, or add toffee bits to a yellow or chocolate cake mix, add dark chips to a white cake mix...let your imagination go wild...and for sure, use what you have on hand to make a quick and easy dessert! 

Go for it - try these soon.  The older kids can help as well.  

I didn't even use a mixer, just stirred by hand.  

ONE bowl! E-Z  P-Z! Gotta love it! 

(hover over photo to pin) 

CAKE MIX COOKIE BARS 

1 (16 ozs.) box devil's food or fudge cake mix

2 eggs

1/3 c. vegetable oil

1 (12 ozs.) bag chocolate chips 

(peanut butter chips are good with chocolate cake mix too!)

Preheat oven to 350*. Grease a 9" X 13" baking dish; set aside.

In a large bowl, add eggs, whisk well, then add cake mix and oil. 

Batter will be thick.  Stir in chocolate chips and combine. 

Press batter into the prepared pan (I like to sprinkle a few chips over the top

before baking); bake 20-25 minutes or until toothpick stuck in the middle comes out clean. 

Yield: 12 - 15 servings 

(Why not top them with ice cream while they're warm and then add

some chocolate syrup over the top!?  Your family will love you for it!) 

Recipe inspired by back to my southern roots

Linked to Meal Plan Monday

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3 Favorite Crescent Roll Creations {Blast from the Past}

If you've never tried this irresistible dish, you're missing out!  It's delectable - everyone will ask for the recipe!

Cherry Pie Cream Cheese Coffee Cake

I share this one often because it's sooo good - a top notch recipe to serve to company!

Chicken Pillows Extraordinare

Such goodness!  So simple! 

Nutella Toffee Crescent Bars 

 

Quick Crescent Pecan Pie Bars

I've had this one in my files for a while, and just don't want to wait until Nov. to post it, so you're getting it a tad early....=)

If you love pecan pie as much as I do, 

you're going to love these easy bars. These are not quite as sweet as the pie.

With a crescent roll crust, they're easy to mix up and have ready in the afternoon for a dinner meal or holiday gathering. 

I've been wanting to make these for some time, and choose to use the basic recipe from Mr. Food. but I renamed them.

If you prefer a thick pecan pie bar, these are probably not for you as they are thin...but oh such great flavor!  These are great all year around, but especially during holiday time.

Enjoy soon! 

QUICK CRESCENT PECAN PIE BARS

1 (8-ounce) package refrigerated crescent rolls (or dough sheet)

FILLING:

1/2 cup sugar

3/4 cup chopped pecans

3/4 cup corn syrup

1 egg, beaten

1 tablespoon butter, melted 

1/2 tsp. vanilla extract

Preheat oven to 350. Place crescent dough in ungreased 9" X 13" pan, pressing over the bottom and up 1/2" on sides to form crust. (If using rolls dough, be sure to press perforations to seal.) If using sheet of dough, cut into 2 long rectangles then press over bottom.  Bake 8 minutes.

Meanwhile, in medium bowl, combine filling ingredients. Pour filling over partially baked crust. Bake 18  22 minutes or until golden brown.  Cool completely, about  an hour.  Cut into 6 by 4 rows.  Store at room temperature. 

Linked to Weekend Potluck
             Full Plate Thursday
            Meal Plan Monday

                                                               
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Homemade Hot Dog Sauce & Weekend Potluck #224

WELCOME TO MEMORIAL DAY WEEKEND POTLUCK!
Hope you all enjoy a fabulous holiday - don't forget to remember those who have died for our freedoms...

Now, let's take a quick peek back at last week...

The recipe with the most clicks was...

Homemade Hot Dog Sauce by Grandma Honey’s House

Recipes that caught our attention ~

Toffee Pecan Dream Bars by Living on Cloud Nine

Strawberry Swirl Cream Cheese Pound Cake by Big Rigs ‘n Lil’ Cookies

Featured Hostess Recipe ~

Ice Cream Pies by The Better Baker

Your hostesses ~

• The Better Baker ~ Marsha
• The Country Cook~ Brandie
• Sweet Little Bluebird~ Mary
• Served Up With Love ~ Melissa
• Mommy’s Kitchen~ Tina

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. 
   When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
   
   
   
   
   An InLinkz Link-up
   
   
   

German Chocolate Brownie Bites

I was thrilled to see this recipe for German Chocolate Brownie Bites at Eat at Home. Tiffany shares simplified recipes that anyone can make.  Since I had made a Similar recipe in bar form, I thought it would be fun to make them mini size. 

They did NOT disappoint!! 

Making single servings takes a little more time, but I think the mini version of anything adds fun....and maybe helps with self control??  Makes for fun party food too. 

All this recipe takes is a brownie mix, the ingredients on package, and a 
can of coconut-pecan frosting!!

HOW CAN YOU NOT LOVE THAT??? 

(hover over photo to pin)

GERMAN CHOCOLATE BROWNIE BITES

  brownie mix for 9x13 inch pan 

ingredients to make brownies (water, oil & eggs, )

1 can coconut-pecan frosting

Preheat the oven to 350 degrees.

Mix brownie batter according to package directions.

Spray mini muffin pan with cooking spray. Spoon small amount of brownie batter into muffin pan, enough to fill 1/3 to 1/2 full.

Spoon about a teaspoon of frosting onto each cup of brownie batter.

Top with more brownie batter, filling a little more than 3/4 full.

Bake for 15 minutes.

Yield: about 36 brownie bites.

Linked to Easter Roundup
                Full Plate Thursday
            Weekend Potluck
              Meal Plan Monday



Nutella Toffee Crescent Bars

Mini Brownie Treats

Divine Praline Brownies

Leader Enterprise - February 2016 - Showing Love & Chocolate Recipes

Nutella Toffee Crescent Bars

Happy (Belated) Valentine's Day to all of my family and friends! 

Here's a few easy ideas to help you celebrate Valentine's Day with someone...no matter what...and no matter who.  You don't have to have a 'sweetie' to celebrate this day of love. Showing a good friend or family member by giving them some personalized time can make a difference in their day...their world. And in yours too!

- Have dinner and a movie in. (Kind of a no-brainer huh?) Enjoy some candy conversation hearts after the meal to get some conversation going. Make time to reminisce. 

- Make personalized ice cream by stirring favorite treats into softened ice cream, then come up with a fun name for your new treat. 

- Throw an after-dinner fondue party for couples or single friends. You can never go wrong with chocolate. Dunk brownies, marshmallows, strawberries, dried apricots or graham crackers. 

- Have your guests make their best dish and enjoy a potluck with friends or family. Tie a ribbon around a few (red of course) lollipops to make a 'bouquet' to send home with each person. 

- If staying in with family, eat by candlelight and have everyone dress up in their best. The kids will get a kick out of seeing you in your 'fancy dancies'. 

This recipe is fun for the kids to help with. And it's "Da Bomb"! Nutella is a chocolate hazelnut spread usually found near the peanut butter. 

NUTELLA TOFFEE CRESCENT BARS 

1 (8 ozs) refrigerated crescent rolls (8 count) 

(Pillsbury makes a crescent roll sheet now that would make it easier)

2/3 c. butter

1/2 c. firmly packed brown sugar

1 c. chopped nuts

3/4 c. nutella, warmed

**see note below( or use 1 c. semi sweet chips instead...

Preheat oven to 375. Unroll crescent dough into 2 long rectangles. Press in an ungreased 10" X 15" jelly roll pan (you need sides), sealing perforations. 

In small saucepan, combine butter and brown sugar ; boil for 1 minute. Pour evenly over dough. Sprinkle with nuts. Bake for 14 - 16 minutes or until golden brown. Warm nutella in the last few minutes of baking so it drizzles easier. Immediately drizzle top with warmed nutella - using a fork. (**Or you may sprinkle 1 c. semi sweet chocolate chips over the top, letting them melt for a few minutes. Spread slightly.) 

Cool completely; cut into bars. Yield: 40- 48 bars 

SOUTHERN STYLE CHOCOLATE GRAVY 

3 Tb. butter

1/3 c. baking cocoa

3 Tb. all purpose flour

3/4 c. white sugar

(may use part xylitol if desired)

2 c. milk, divided

2 tsp. vanilla extract 

Melt butter in a large skillet over low heat. Mix in cocoa, flour and sugar. (Using a whisk works best). Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Stir in vanilla until smooth. Serve hot over biscuits.

CHOCO-LISCIOUS CHOCOLATE CREAM PIE 

3 Tb. cornstarch

5 Tb. baking cocoa

1-2/3 c. water

1 (14 ozs) can (fat free) sweetened condensed milk

3 egg yolks, slightly beaten

2 Tb. butter

1 tsp. vanilla extract

1 baked pie crust or graham cracker crust

In medium saucepan, mix cornstarch and cocoa together; add water and stir until smooth. (a whisk works great). Add sweetened condensed milk and egg yolks.  Place over medium heat on stove; cook and stir constantly, until thick. Add butter and vanilla; stir until well blended and smooth. Remove from heat; cool slightly and then pour into pre-baked pie crust or enjoy as pudding. Top with whipped cream or make meringue from leftover egg whites. 

I Corinthians 13: 4 - 7 -

Love is patient, love is kind. It does not envy, it does not boast, it is not proud.  It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth.  It always protects, always trusts, always hopes, always perseveres.

Pumpkin Magic Bars (OOO - La - La!)

These scrumptious bars would make an awesome holiday treat!!!

I have ALWAYS loved Magic Bars! My mom made them when I was a kid, but maybe only once a year...they always had to be for a special occasion, as she was frugal and that can of sweetened condensed milk was not cheap. 

(Not that it is now...cause it really isn't). 

When I saw this awesome idea at Dorothy's Crazy for Crust..I figured I'd

use some of her recipe ideas along with the way my mom made them. If you want the recipe for a 9" X 9" square pan, click on that link to go to her post. 

SO.SO.EASY!

Very little mixing in this recipe...it's mostly layer, then drizzle the s.c. milk...then bake.

LOVE that! 

Dorothy's recipe called for a gingersnap crust...which is a fantastic idea, but since I wanted to double her recipe, I decided to use part crushed gingersnaps and part crushed graham crackers, as the

original recipe calls for.  And the gingersnap flavor was not strong at all. 

AND...I didn't mix the crushed crackers with sugar, I just sprinkled the crumbs over the melted butter in the pan., with no added sugar.  

When I mixed the pumpkin and sweetened condensed milk together, I

added pumpkin pie spice, but I thought the baked bar had more of a caramel flavor than a pumpkin one.  

PUMPKIN MAGIC BARS 

Gingersnaps & Graham Crackers, crushed to = 2 cups

6 Tb. butter

1 c. white chocolate chips

1 c. chopped nuts

(I didn't use) 

1/4 c. coconut

1/2 c. toffee bits

1 can sweetened condensed milk

1/2 c. pumpkin puree

1 tsp. pumpkin pie spice

Preheat oven to 350. 

Place butter in 9" X 13" pan and put it in the oven to melt while the oven is preheating, being careful not to let it burn. 

Crush gingersnaps and graham crackers (I guesstimated about half of each) 

in a food processor or in a ziploc bag (make sure all the air is removed before you begin crushing) to make fine crumbs. 

Sprinkle the white chocolate chips evenly over the crust. Then make layers with pecans, coconut, and toffee. 

In small bowl, combine pumpkin, sweetened condensed milk and pumpkin pie spice, beating (or whisking) until smooth. 

Drizzle over the top of layers in the pan, trying to spread evenly. 

(Don't worry if it isn't all covered...it will spread as it bakes). 

Bake for 30 minutes or until the edge start to brown.  Cool completely before cutting. Refrigerate before serving. 

Linked to Full Plate Thursday
           Weekend Potluck
              Meal Plan Monday

Spiced Apple Butter Bars

Austrian Cream Cheese Bars

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​

Nutella Toffee Crescent Bars

For some reason, I remember the day my daughter first made this lovely dessert...many years ago.  

(hover over image to pin)

The recipe card I have has my daughter's writing and she's the one who made it as a teenager...over 30 years ago. (Sorry Deb!=)

I decided to change it up just a bit and instead of sprinkling the top with chocolate chips, and letting them melt, I used warmed nutella.
I also reduced the sugar a tad (from 2/3 c. to 1/2 c.) and found it to be sweet enough. 

WOWOWOW! 

This is simple and so tasty.  Using a crescent roll dough makes it a breeze to put together.  

I think this one is company-worthy too...the neighbors might even sneak over when they smell it baking! 

It tastes much like the saltine toffee I make at holiday time. 

(Not familiar with Nutella?  It's a chocolate hazelnut spread that can be found in most stores on the shelf alongside peanut butter).  IT'S PHENOMENAL STUFF!!! 

NUTELLA TOFFEE CRESCENT BARS 

1 (8 ozs) refrigerated crescent rolls (8 count)

(Pillsbury makes a crescent roll sheet now that would make it easier)

2/3 c. butter

1/2 - 2/3 c. firmly packed brown sugar

(I found 1/2 c. to be adequate)

1 c. chopped nuts

3/4 c. nutella, warmed

**see note below( or use 1 c. semi sweet chips instead...

Preheat oven to 375. Unroll crescent dough into 2 long rectangles. Press in an ungreased 10" X 15" jelly roll pan (you need sides), sealing perforations. 

In small saucepan, combine butter and brown sugar ; boil for 1 minute. Pour evenly over dough. Sprinkle with nuts. 

Bake for 14 - 16 minutes or until golden brown. Warm nutella in the last few minutes of baking so it drizzles easier. Immediately drizzle top with warmed nutella - using a fork. (**Or you may sprinkle 1 c. semi sweet chocolate chips over the top, letting them melt for a few minutes. Spread slightly.) 

Cool completely; cut into bars.

Yield: 40- 48 bars 

Linked to Weekend Potluck
            Meal Plan Monday

more recipes using crescent rolls...

Cherry Pie Cream Cheese Coffee Cake

Chili Cheese Snacks

Chicken Pillows Extraordinaire

 

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