Easy Butter Bars Cake Mix Food

BUTTER BARS

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 pan.
• Mix together cake mix, 1 egg and butter. Mixture should be stiff like a dough.
• Press into greased pan.
• Mix together cream cheese, 2 eggs and powdered sugar and poured over the dough.
• Bake at 350 degrees for 40 - 45 minutes.

EASY BUTTER BARS (CAKE MIX)

Steps:

• Coat a 15x10x1-inch baking pan with some cooking spray.
• For the crust: In a medium mixing bowl, beat the cake mix, softened butter, and 1 egg with an electric mixer on low speed until mixture is crumbly.
• Pat into the bottom of the pan; set aside.
• In a medium mixing bowl, combine cream cheese, the 2 eggs, and butter flavoring, if you like, and beat until smooth.
• Add the powdered sugar and beat on low speed until well combined.
• Spread on top of crust in pan.
• Bake the bars in a 350 degree F oven for 25 to 30 minutes or until the filling is set and golden brown.
• Cool in pan on a wire rack. (The filling will fall when it's cooled.)
• Cut into the bars.
• Garnish with cranberries and fresh mint leaves, if you like.

CAKE MIX BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
• In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
• Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
• Cut into 16 bars. Store extras in an airtight container at room temperature.

GRAMMY'S CARROT CAKE BARS

Steps:

• Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
• In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
• Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.

EASY CAKE MIX BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick). Stir in baking chips and jimmies. Spread into a greased 15x10x1-in. baking pan., Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Freeze option: Freeze bars in freezer containers. To use, thaw in covered containers before serving.

EASY CHOCOLATE COOKIE BARS WITH CAKE MIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, eggs, and oil in a bowl using an electric mixer until well blended, 1 to 2 minutes. Set aside 1/3 of the mixture; press remaining mixture into the bottom of the prepared pan to form a crust.
• Combine sweetened condensed milk, chocolate chips, and margarine in a microwave-safe bowl. Melt in the microwave in 30 second intervals, stirring and checking for completion, about 2 minutes. Pour evenly over the crust. Drop teaspoonfuls of the reserved crust mixture on top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into bars.

EASY BUTTERFINGER® CAKE

Steps:

• Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
• Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

EASY-MIX BUTTER CAKE

Steps:

• 1. Preheat oven to 180°C.
• 2. Combine all ingredients in a small bowl.
• 3. Beat with electric mixer on low until blended, then beat at high speed for 2 minutes.
• 4. Grease round cake tin and line the base with greaseproof paper.
• 5. Pour mixture into tin and bake in moderate oven for about 30-40mins.
• 6. Your choice if you want to leave plain or put incing on top.
• 7. Enjoy.

BUTTERSCOTCH BARS

Steps:

• Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
• Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
• Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

CAKE MIX PEANUT BUTTER BARS

Steps:

• Preheat oven to 350.
• Grease a 9x13-inch pan.
• Mix first four ingredients.
• Spread mixture into pan.
• Bake for 20-25 minutes or until puffed and light golden brown.
• Cool completely.
• In a small bowl, combine: ½ cup crunchy peanut butter, 1 (16 oz) can Pillsbury Creamy Supreme Chocolate Fudge Frosting. Spread on cooled bars.
• Top with: ½ cup chopped peanuts and 1 cup milk chocolate chips.