Over a Cup of Coffee: Delicious dessert bars
It’s summer, and we’re all looking for desserts and other dishes to take to cookouts and other fun events. This week, this column features two recipes for dessert bars — one a brownie and the other a chocolate bar. I honestly don’t remember trying either recipe, but I don’t know how I have passed them over. The bars sound delicious. I think the recipes came in a little handout with our electric bill when we lived on the Front Range; I’m not sure.
I have cut down on my baking a lot because there are just the two of us, and we don’t eat everything up. I wait to do more baking when our kids and grandkids are here.
I’m looking for recipes. If you have some that you would like to share, send them to P.O. Box 415, Craig, CO 81626 or call 970-824-8809.
2 1-ounce squares unsweetened chocolate
1/2 cup margarine
1 cup sugar minus 3 tablespoons
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Cream cheese mixture:
1 8-ounce package cream cheese
1/3 cup sugar
1/4 teaspoon almond extract
Combine the softened cream cheese, egg, sugar and almond extract. Melt the chocolate and margarine and let cool. Beat the eggs; add sugar and chocolate mixture. Sift together the flour, baking powder and salt. Add to the chocolate batter and mix well. Pour half of the chocolate batter into a greased 8-inch square pan. Spread with the cream cheese mixture. Top with the remaining batter. Sprinkle with sliced almonds. Bake in a preheated 350 degree oven for 45 minutes. Makes about 12 brownies.
1/4 cup butter
1 1/4 cups graham cracker crumbs
1 1/4 cups flaked coconut
1 6-ounce package semi-sweet chocolate chips
1/2 cup chopped walnuts
1 15-ounce can sweetened condensed milk
Preheat the oven to 325 degrees. Melt butter in a 8-by-8-inch pan in the oven. Over the butter, layer graham cracker crumbs, coconut, chocolate chips and walnuts. Top with the condensed milk. Bake for 45 to 50 minutes in the preheated oven. Cool before cutting. Yield: 16 bars.
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