RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES
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RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES
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Well, we started a collection of brownie recipes, how about we start a recipe collection of dessert bars, fruit snack bars and cookies?  This is a shared idea of Nikki and myself.  If you al
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Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/3/2011 8:49 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014

Let's start the day right.

Creamy Peanut Butter Chocolate Bars
CRUST:
8 medium sized butter or chocolate chip cookies
1/4 Cup butter, melted

CHOCOLATE LAYERS:
2 1/2 Cups semi sweet chocolate chips, can use milk chocolate but I like semi sweet

PEANUT BUTTER FILLING:
1 1/2 Cup creamy peanut butter
1/2 Cup butter, softened
3 Cups Confectioner's sugar
2 tsp vanilla

Pre heat oven to 325 degrees F. Line 8 inch square pan with parchment or foil.
In processor or blender process cookies until finely ground.  Add butter and mix together.  Press crumb mixture into bottom of pan. Bake 10 minutes, cool to room temperature.
Melt chocolate in bowl placed over warm water. Stir until smooth.. Pour half the chocolate into pan and smooth over crust.  Place in refrigerator.  Keep rest of chocolate warm.
To prepare peanut butter filling: In mixing bowl blend peanut butter and butter together until smooth.  slowly beat in confectioner's sugar then add vanilla.  Beat until smooth.  Spread filling over chilled chocolate layer.  finish by pouring remaining chocolate over the filling and spread smooth.  Chill in refrigerator 1 hour or until firm. Cut into bars.
(You may want to cut these before they are real firm so chocolate does not crack.)

One more for you.

Creamy Layered Pudding Bars
Crust:
1/2 Cup butter, softened
1/4 Cup white sugar
1 large egg yolk
1 tsp vanilla
1 Cup cake flour
1/8 tsp salt

FILLING:
1/2 cup white sugar
1 TB cornstarch
5 large egg yolks
1 tsp vanilla extract
1 Cup whipping cream
1 Cup mini semi sweet chocolate chips
1 Cup chopped pecans

Per heat oven to 350 degrees F. Grease an 8X8 inch pan (I line with parchment)
In a medium bowl cream butter and sugar at medium speed, scrape sides of bowl.  Add single egg yolk and vanilla and beat at medium speed until light and fluffy.  Add the flour and salt, blend just until combined.
Turn dough into pan and chill.  When dough is chilled lightly flour your hands and press dough to 1/4 inch thickness on bottom and sides of pan.  Dough should extend 1 inch up sides of pan. Return pan to refrigerator and prepare filling.
FILLING: Combine sugar and cornstarch in small bowl, mix well and set aside.  In medium bowl of mixer beat the 5 egg yolks for 5 minutes or until light and fluffy.  Add cornstarch mixture and mix on medium until combined.  Add vanilla, whipping cream, chocolate chips and pecans and blend at low speed until combined.  Pour filling into pastry lined pan.
Bake 55 to 60 minutes or until filling is set and golden brown. Chill 4 hours or overnight.  Cut into 16 bars.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/3/2011 6:18 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
APPLE SNACK SQUARES

2 CUPS SUGAR
2 EGGS
3/4 CUP VEG. OIL
2-1/2 CUPS SELF-RISING FLOUR
1 TSP. GROUND CINNAMON
3 CUPS DICED PEELED TART APPLES
1 CUP CHOPPED WALNUTS
3/4 CUP BUTTERSCOTCH CHIPS

1.  IN A BOWL, COMBINE SUGAR, EGGS, AND OIL; MIX WELL.  STIR IN FLOUR AND CINNAMON (BATTER WILL BE THICK).  STIR IN APPLES AND NUTS.  SPREAD INTO A GREASED 13-IN. X 9-IN. X 2-IN. BAKING PAN.  SPRINKLE WITH CHIPS.

2.  BAKE AT 350* FOR 35-40 MINUTES OR UNTIL GOLDEN BROWN AND A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.  COOL BEFORE CUTTING.  YIELD: 2 DOZEN

EDITOR'S NOTE:  AS A SUBSTITUTE FOR EACH CUP OF SELF-RISING FLOUR, PLACE 1-1/2 TSP. OF BAKING POWDER AND 1/2 TSP.  OF SALT IN A MEASURING CUP.  ADD ALL-PURPOSE FLOUR TO EQUAL 1 CUP.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/3/2011 6:52 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Thanks Nikki,Susan and all the rest of you ladies for the great recipes and all the time involved in posting them,I appreciate all your hard work on this.I am going to make a little recipe book for each of my boys and myself,these are perfect for a gang of people and some are easy enough for the guys to make.I'm going to include the brownies in this collection.Thanks again.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/3/2011 7:30 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Gale, send me a copy that way I won't have to print out all the ones I want.

I just can't wait to get feed back from everyone when some of these are tried.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/3/2011 7:52 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
OMG! Nikki,there are just so many,I have to sit down and start to choose some to start making.Between these and the brownies what a collection! I see Susan just started another for cakes.Wow you two have so much on your plates and you really have done a lot of work on these.I really do appreciate all the great recipes.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/3/2011 8:00 PM EDT
Posts: 2514
First: 6/4/2010
Last: 4/16/2014
    I like the snack bars and the fruit bars,

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/3/2011 9:28 PM EDT
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
Sounds good!

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/4/2011 9:27 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I posted this one previously but some may have missed it and it is such a great one that I feel the need to post it again.
Oatmel Carmelita Bars
36 bars
Base:
2 Cups flour
2 Cups quick cooking, not instant oats
1 1/2 Cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter, softened

Filling:
1 Cup caramel topping
3 Tb flour
1 Cup semi sweet chocolate chips
1/2 Cup chopped nuts, I prefer pecans to walnuts. I have also used almonds and loved results.
 
Heat oven to 350 degrees F. Line 13X9 pan with parchment, or grease pan.
In a large mixing bowl beat all base ingredients until crumbly.  Reserve 1/2, about 3 cups for topping.  Press remaining crumb mixture in pan.
Bake 10 minutes.  Meanwhile, in a small bowl, mix caramel topping and the 3 Tb of flour.
Sprinkle chips and nuts over partially baked base.  Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. (I press this down a bit so it is a bit firmer)
Bake 18 to 22 minutes longer or until golden brown.  Cool completely in pan on cooling rack, about 1 hour.  Refrigerate until filling is set, about 1 to 2 hours.
Cut into 6 rows by 6 rows.

Let's kick start the morning!

Triple-Espresso Brownies
Makes  48 brownies
Brownies:
1 Box (19.5 ounce size) Brownie mix
1/2 Cup vegetable oil
1/4 Cup water
2  Eggs
2 tsp instant espresso coffee granules
1 tsp vanilla

Filling:
1/2 Cup butter, softened
1/2 Cup packed brown sugar
1 egg
2 tsp instant espresso coffee granules
1 tsp vanilla
1 Cup coarsely chopped nuts
10 ounces semi sweet or dark chocolate, bars chopped or chips

Glaze:
1/2 Cup semi sweet chocolate chips
1 Tb butter
1/8 tsp instant espresso  coffee granules
1 to 2 tsp milk or cream

Heat oven to 350 degrees F.
Grease a 13 x9 pan, bottom only, or line with parchment.
In large bowl beat all brownie ingredients by hand about 50 strokes.  Spread in pan.  Bake 28 minutes.  Remove from oven.
Meanwhile, in small bowl, beat 1/4 cup butter and the brown sugar until light and fluffy.  Add egg, coffee granules and vanilla; beat until well blended. With spoon stir in chopped chocolate and nuts, stir until blended.
Spoon and carefully spread this mixture over baked brownies.  Bake 17 to 20 minutes longer or until light brown.
In a 1 quart saucepan, melt chocolate chips and butter over low heat, stir constantly until smooth.  Remove from heat.  Stir in coffee granules and  enough milk or cream for desired drizzling consistency.  Drizzle over warm brownies.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/4/2011 10:35 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
VANILLA CHIP MAPLE COOKIES

1 CUP SHORTENING
1/2 CUP BUTTER, SOFTENED
2 CUPS PACKED BROWN SUGAR
2 EGGS
1 TSP. VANILLA
1 TSP. MAPLE FLAVORING
3 CUPS ALL-PURPOSE FLOUR
2 TSP. BAKING SODA
2 CUPS VANILLA OR WHITE CHIPS
1/2 CUP CHOPPED PECANS

FROSTING:

1/4 CUP BUTTER, SOFTENED
4 CUPS CONFECTIONERS' SUGAR
1 TSP. MAPLE FLAVORING
4 TO 6 TBSP. MILK
3-1/2 CUPS PECAN HALVES

1.  IN A MIXING BOWL, CREAM THE SHORTENING, BUTTER AND BROWN SUGAR.  ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.  BEAT IN VANILLA AND MAPLE FLAVORING.  COMBINE THE FLOUR AND BAKING SODA; GRADUALLY ADD TO CREAMED MIXTURE.  STIR IN VANILLA CHIPS AND PECANS.

2.  DROP BY ROUNDED TABLESPOONFULS 2 IN. APART ONTO UNGREASED BAKING SHEETS.  BAKE AT 350* FOR 8-10 MINUTES OR UNTIL GOLDEN BROWN.  COOL FOR 2 MINUTES BEFORE REMOVING TO WIRE RACKS.

3.  IN A MIXING BOWL, CREAM BUTTER AND CONFECTIONERS' SUGAR.  BEAT IN MAPLE FLAVORING AND ENOUGH MILK TO ACHIEVE SPREADING CONSISTENCY.  FROST COOLED COOKIES.  TOP EACH WITH A PECAN HALF.  YIELD: ABOUT 7 DOZEN

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/4/2011 2:32 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I will post this one I have already posted quite a while back but it is an outstanding bar.
One of my favorite "non chocolate" bars.
Sticky Ginger Squares
SQUARES:
1 1/4 Cup all purpose flour
2 tsp ground ginger
1 tsp allspice
3/4 tsp salt
1/4 tsp baking soda
1/2 Cup diced crystallized ginger..(I like adding more up to 1 Cup)
1/4 Cup molasses
2 Large eggs
1 1/3  Cup packed brown sugar
1/4 Cup butter, melted
TOPPING:
1 1/3 Cup flour
1/2 Cup butter
1/8 tsp salt
3/4 Cup packed brown sugar
1/2 Cup diced crystallized ginger (again I use up to 1 Cup)
Pre heat oven to 350 degrees F.
Line a 13X9 pan with parchment paper. Or grease pan
In medium mixing bowl whisk together flour, ground ginger, allspice, baking soda and crystallized ginger.
In a separate bowl stir together molasses, eggs, brown sugar and butter.
Combine wet and dry ingredients, stir until smooth.
Spread batter in pan, set aside.
To make topping:
Use pastry blender, mixer or your fingers, mix together flour, butter, salt and brown sugar till fairly well blended; mix in crystallized ginger.
Bake squares for 15 minutes.  Sprinkle on streusel, bake an additional 30 minutes, till the streusel is a deep golden brown.
Remove squares from oven and run a knife around edges of the pan to loosen.  Allow to cool then cut into squares. 
Makes about 2 dozen squares.

Check "ethnic" markets for crystallized ginger or if you live in an area that has a health food store or one that sells items in bulk try there.  Most of the crystallized ginger sold in the baking section of most stores would be outrageously priced to make this recipe.  I find the crystallized ginger near the deli section in a local store that I would call a "multi-ethnic grocery store definately not one of the "major grocery stores".  I do hope you can find it in order to make these. 

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/6/2011 11:43 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
PEANUT MALLOW BARS

1 CUP CHOPPED SALTY PEANUTS
3/4 CUP ALL-PURPOSE FLOUR
3/4 CUP QUICK-COOKING OATS
2/3 CUP PACKED BROWN SUGAR
1/2 TSP. SALT
1/2 TSP. BAKING SODA
1 EGG, LIGHTLY BEATEN
1/3 CUP COLD BUTTER

TOPPING:

1 JAR (7 OUNCES) MARSHMALLOW CREME
2/3 CUP CARAMEL ICE CREAM TOPPING
1-3/4 CUPS SALTED PEANUTS

1.  IN A BOWL, COMBINE THE FIRST 6 INGREDIENTS; STIR IN THE EGG.  CUT IN BUTTER UNTIL CRUMBLY.  PRESS INTO A GREASED 13-IN. X 9-IN. X 2-IN. BAKING PAN.  BAKE AT 350* FOR 8-10 MINUTES OR UNTIL LIGHTLY BROWNED.

2.  SPOON MARSHMALLOW CREME OVER HOT CRUST; CAREFULLY SPREAD EVENLY.  DRIZZLE WITH THE CARAMEL TOPPING; SPRINKLE WITH PEANUTS.  BAKE FOR 15-20 MINUTES OR UNTIL LIGHTLY BROWNED.  COOL ON A WIRE RACK.  CUT INTO BARS.  YIELD: 3 DOZEN

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/7/2011 1:43 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013

Susan and Nikki,  Thank you so much for all your bars and cookie recipes.
I have printed them and they are on my to try list.  I have made the Sticky
Ginger Squares and they are great.

Mincemeat Cookies

posted at 8/7/2011 4:30 AM EDT
Posts: 939
First: 5/3/2009
Last: 10/4/2012
               Mincemeat Cookies
3/4 C shortening
1 1/2 C sugar
3 eggs
3 C flour
1 tsp baking soda
1/2 tsp salt
1 C canned mincemeat
1 C walnuts

 Cream together shortening, sugar & eggs, add the dry ingredients then add the mincemeat & nuts. Drop by rounded tsp. onto UNgreased sheet.  Bake 10 to 15 mins at 350.

NO BAKE Cho Oatmeal Cookies

posted at 8/7/2011 4:44 AM EDT
Posts: 939
First: 5/3/2009
Last: 10/4/2012
                       No Bake Cookies

1/2 C butter or oleo
1/2 C peanut butter
1/2 C milk
1/4 C cocoa (not the instant stuff)
2 C sugar
1/2 C coconut
3 C oatmeal

Mix butter, peanut butter, milk, cocoa & sugar in a large saucepan & bring to a boil, boil 1 min. stirring (& you can add a few drops of vanilla if you wish). Turn off heat & mix in the coconut & oatmeal. Drop by spoon (using tsp or Tbs depending on the size you want) onto wax paper & let set about 45 mins.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/7/2011 1:25 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
CHERRY CHEWBILEES

CRUST:

1-1/4 CUPS ALL-PURPOSE FLOUR
1/2 CUP PACKED BROWN SUGAR
1/2 CUP BUTTER-FLAVORED SHORTENING
1 CUP CHOPPED WALNUTS, DIVIDED
1/2 CUP FLAKED COCONUT

FILLING:

2 PKG. (8 OUNCES EACH) CREAM CHEESE, SOFTENED
2/3 CUP SUGAR
2 EGGS
2 TSP. VANILLA
2 CANS (21 OUNCES EACH) CHERRY PIE FILLING

1.  IN A BOWL, COMBINE FLOUR AND BROWN SUGAR; CUT IN SHORTENING UNTIL FINE CRUMBS FORM.  STIR IN 1/2 CUP NUTS AND COCONUT.  RESERVE 1/2 CUP CRUMB MIXTURE FOR TOPPING.  PRESS REMAINING MIXTURE INTO THE BOTTOM OF A GREASED 13-IN. X 9-IN. X 2-IN. BAKING PAN. 

2.  BAKE AT 350* FOR 12-15 MINUTES OR UNTIL LIGHTLY BROWNED.  MEANWHILE, FOR THE FILLING, BEAT CREAM CHEESE, SUGAR, EGGS AND VANILLA IN A MIXING BOWL UNTIL SMOOTH.  SPREAD OVER THE HOT CRUST.  BAKE 15 MINUTES.

3.  SPREAD PIE FILLING ON TOP.  COMBINE REMAINING NUTS AND RESERVED CRUMBS; SPRINKLE OVER CHERRIES.  BAKE 15 MINUTES MORE.  COOL.  REFRIGERATE UNTIL SERVING.  YIELD:20 SERVINGS

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/7/2011 1:31 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012

I want to thank everybody for giving such great recipes for all to share!  This is why VBB is such a great site, it's people like you!

Thank you!

:')

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/7/2011 2:55 PM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014

What great recipes. I copied them and will try all of them.
They all sound wonderful. Thanks for the idea.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/7/2011 5:40 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014

Too many great sounding recipes.  Which to try first?  Good thing my husband likes sweets

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/7/2011 5:41 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES:
Let's start the day right. Creamy Peanut Butter Chocolate Bars CRUST: 8 medium sized butter or chocolate chip cookies 1/4 Cup butter, melted CHOCOLATE LAYERS: 2 1/2 Cups semi sweet chocolate chips, can use milk chocolate but I like semi sweet PEANUT BUTTER FILLING: 1 1/2 Cup creamy peanut butter 1/2 Cup butter, softened 3 Cups Confectioner's sugar 2 tsp vanilla Pre heat oven to 325 degrees F. Line 8 inch square pan with parchment or foil. In processor or blender process cookies until finely ground.  Add butter and mix together.  Press crumb mixture into bottom of pan. Bake 10 minutes, cool to room temperature. Melt chocolate in bowl placed over warm water. Stir until smooth.. Pour half the chocolate into pan and smooth over crust.  Place in refrigerator.  Keep rest of chocolate warm. To prepare peanut butter filling: In mixing bowl blend peanut butter and butter together until smooth.  slowly beat in confectioner's sugar then add vanilla.  Beat until smooth.  Spread filling over chilled chocolate layer.  finish by pouring remaining chocolate over the filling and spread smooth.  Chill in refrigerator 1 hour or until firm. Cut into bars. (You may want to cut these before they are real firm so chocolate does not crack.) One more for you. Creamy Layered Pudding Bars Crust: 1/2 Cup butter, softened 1/4 Cup white sugar 1 large egg yolk 1 tsp vanilla 1 Cup cake flour 1/8 tsp salt FILLING: 1/2 cup white sugar 1 TB cornstarch 5 large egg yolks 1 tsp vanilla extract 1 Cup whipping cream 1 Cup mini semi sweet chocolate chips 1 Cup chopped pecans Per heat oven to 350 degrees F. Grease an 8X8 inch pan (I line with parchment) In a medium bowl cream butter and sugar at medium speed, scrape sides of bowl.  Add single egg yolk and vanilla and beat at medium speed until light and fluffy.  Add the flour and salt, blend just until combined. Turn dough into pan and chill.  When dough is chilled lightly flour your hands and press dough to 1/4 inch thickness on bottom and sides of pan.  Dough should extend 1 inch up sides of pan. Return pan to refrigerator and prepare filling. FILLING: Combine sugar and cornstarch in small bowl, mix well and set aside.  In medium bowl of mixer beat the 5 egg yolks for 5 minutes or until light and fluffy.  Add cornstarch mixture and mix on medium until combined.  Add vanilla, whipping cream, chocolate chips and pecans and blend at low speed until combined.  Pour filling into pastry lined pan. Bake 55 to 60 minutes or until filling is set and golden brown. Chill 4 hours or overnight.  Cut into 16 bars.
Posted by nikki p


The peanutbutter bars will be great for days when I don't want to turn on the oven

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 8/7/2011 7:21 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Let's start by explaining that I saw this the other day and I thought that is sounded great.  I have not made this yet but it has been printed and is on the top of my "to make pile".
I will also state that for quick and easy I love stuff that starts with a cake mix and this one fits the bill.

Pecan Toffee Squares
1 Can, 14 ounce size Sweetened condensed milk
1 Egg, beaten
1 Cup chopped pecans
1 8 ounce package toffee baking bits
1 tsp vanilla extract
1/2 Cup butter, softened
1 18 ounce yellow cake mix. ( I think that any flavor will work though)
1 Egg beaten
whipped topping if desired
Pre heat oven to 350 degrees F.
Grease a 13X9 pan.
Mix sweetened condensed milk, 1 egg, toffee bits, pecans and vanilla in a bowl until well blended; set aside.
Cut the butter and 1 egg into the cake mix in a large bowl with a pastry blender or knives until the mixture resembles coarse crumbs.  Press the mixture into the bottom of the prepared pan.
Bake in pre heated oven until firm, about 7 minutes.  Spread pecan filling over the bottom layer, continue baking until filling has set, 22 to 30 minutes.
Cool completely on wire rack.
Cut into bars, serve with whipped topping if desired.

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