Nanas Yum Yum Bars Food

BANANA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the shortening and sugar until smooth. Stir in the milk and 1 teaspoon vanilla. Combine the flour, baking soda and 1/2 teaspoon salt; stir into the sugar mixture. Mix in 1 banana, 1 teaspoon lemon juice and walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let bars cool in the pan on a wire rack.
• To make the frosting: In a medium bowl, mix together the melted butter, 1 teaspoon vanilla, confectioners' sugar, 1/2 banana, 1/2 teaspoon of salt and 1/4 teaspoon lemon juice using an electric mixer. Beat until smooth. Spread over cooled bars and then cut into squares.

YUM YUM BARS

Steps:

• In a large saucepan, combine butter, sugar, and eggs on low heat.
• Boil for 2 minutes; stirring constantly.
• Remove from heat; cool.
• Fold in graham cracker crumbs, miniature marshmallows, nuts, and flaked coconut; mix well to combine the ingredients.
• Press into a lightly buttered 9 x 13-inch pan.
• Top with frosting.
• Refrigerate for 30 minutes until the frosting sets.
• Remove from refrigerator and cut into squares.
• FROSTING: In a double boiler, melt butterscotch chips, semi-sweet chocolate chips, and peanut butter.
• Spread immediately before it begins to cool.

NANA'S YUM YUM BARS

Steps:

• Pre-heat oven to 350 degrees Melt caramels with (¼ - 1/3 cups) evaporated milk; slowly, in microwave, until gloppy/drippy Mix cake mix, butter, evaporated milk, nuts, and egg until well combined Press ½ of batter into 9x13 pan (Sprayed well with Pam) Bake at 350 degree oven for 8-10 mins Drizzle caramel mixture and sprinkle chocolate chips on top Drop and lightly press remaining cake mix on top of caramel/chocolate chip layer Bake at 350 for 15 - 20 mins more Let completely cool and set, then cut and serve.

CHOCOLATE YUM YUM BARS

Steps:

• 1. In a large bowl, add both packs of muffin mix, brown sugar, egg, butter and oats. Mix well. Press into a 9x13 baking dish which has been lightly sprayed with a non-stick spray. **if adding nuts and/or coconut, mix into mixture before pressing into baking dish**
• 2. Place the semi-sweet chocolate chips and sweetened condensed milk into a sauce pan and melt on low heat constantly stirring. Take off the stove as soon as everything is melted. Evenly drizzle on top of the muffin mixture. Bake in 350 degree oven for 35 minutes. Can serve warm or at room temperature.
• 3. Note: these can be heated in the microwave for a few seconds, if you want to eat the leftovers warm.

YUM YUM SQUARES

Steps:

• Preheat oven to 375 degrees F (195 degrees C). Grease a 9x9 inch baking pan.
• In a medium bowl, mix together the flour, brown sugar, and white sugar. Cut in the 1/2 cup of butter until mixture resembles coarse crumbs. Pat into the bottom of the prepared pan.
• In the same bowl, stir together the eggs and brown sugar, stir in the coconut and walnuts until everything is gooey. Spread evenly over the crust layer, and bake for 25 to 35 minutes, everything should be golden brown.

MOM'S YUM YUM BARS

Steps:

• Preheat oven to 350°F
• For base, lightly butter an 8 inch square baking dish. In a bowl, using a fork, stir flour with sugar. Work in butter until coarse crumbs form. Press over bottom of buttered dish. Bake in centre of oven until light golden, 15 to 20 minutes. Remove, but leave oven on.
• While base is baking, in a small bowl, using a fork, stir flour with salt and baking powder. In a large bowl, whisk eggs. Using a wooden spoon, stir in sugar and vanilla until evenly mixed. Then stir in walnuts, cherries, coconut and flour mixture. Spread over warm base. Bake in centre of oven until topping is golden and slightly jiggly, 20 to 30 minutes.
• Remove to a rack to cool at least 1 hour before cutting into bars. Bars cut best after refrigerating overnight. Refrigerate up to 1 week or freeze up to 1 month.