Triple Treat Touchdown Bars Food

TRIPLE THREAT OATMEAL BARS

Steps:

• Preheat oven to 325F.
• Butter 10 X 14 inch cookie sheet and line with parchment paper.
• Cream butter and brown sugar in large bowl until light and fluffy.
• Beat in eggs 1 at a time.
• Beat in milk and vanilla.
• Combine flour, baking powder, cinnamon and salt in a small bowl.
• Add to butter mixture and stir until just combined.
• Mix in oats, walnuts, raisins and coconut (dough will be very stiff).
• Press dough evenly into prepared pan.
• Bake until top is golden-brown, about 15 minutes.
• Cool in pan on rack 5 minutes.
• Turn out and peel off parchment paper.
• Cool and cut into bars.

TOUCHDOWN CHOCOLATE FANTASY BARS

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9 pan.
• In a large bowl, combine cake mix, oil, egg.
• Beat on medium speed until crumbly.
• Stir in nuts.
• Reserve 1 1/2 cups of crumb mixture.
• Firmly press remaining crumb mixture on bottom of prepared pan.
• In a small saucepan over medium heat, combine remaining ingredients.
• Cook and stir until chips melt.
• Pour evenly over prepared crust.
• Sprinkle reserved crumbs evenly over crust.
• Bake 25-30 minutes until edges are firm.
• Cool.
• Cut into bars.
• Store loosely covered at room temperature.

TRIPLE THREAT BARS

Steps:

• Preheat oven to 350 degrees.
• Place butter in 9 x 13 pan and melt in oven.
• Remove pan from oven.
• Sprinkle graham wafer crumbs evenly in pan.
• Sprinkle coconut evenly in pan.
• Pour condensed milk evenly over coconut.
• Place back in oven for 20-25 minutes until golden brown.
• About 5 minutes before taking out pan, melt peanut butter and chocolate chips in small sauce pan over low heat. Stir constantly to prevent burning.
• Pour peanut butter and chocolate mixture over hot base.
• Cool 10 minutes and then sprinkle mini peanut butter cups and cut up caramels evenly over bars.
• If desired run a knife through caramels once they have had a few minutes to melt to spread out a bit.

TRIPLE-PEANUT BUTTER CRISPY TREAT BARS

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs and butter until blended; press onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 8 to 10 min. or until golden brown.
• Microwave white chocolate and peanut butter in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread 1/2 cup chocolate mixture onto crust; cover with marshmallows. Bake 2 min. or until marshmallows start to puff.
• Add cereal and nuts to remaining chocolate mixture; mix well. Spoon over marshmallow layer; press firmly into marshmallow layer to secure. Refrigerate 1 hour or until firm before cutting into bars.

TRIPLE-TREAT TOUCHDOWN BARS

Steps:

• 1. Preheat the oven to 350°F. Lightly grease an 8-by-8-inch baking pan with cooking spray. To help remove the cookies, line the pan, lengthwise and widthwise, with two 8-inch-wide sheets of parchment paper or foil, shiny side up, leaving a few inches of the paper hanging over the edges. Lightly grease with cooking spray.2. To make the cake: In the top of a double boiler, melt the chocolate and butter and set aside to cool slightly. In a small bowl, whisk together the flour and salt until blended.3. In a medium bowl, whisk the eggs and sugar until well blended. Stir in the melted chocolate mixture and the peppermint extract. Stir in the flour mixture until blended. Pour the batter into the prepared baking pan. Bake in the center of the oven until firm to the touch and a toothpick inserted in the middle comes out just clean, about 20 minutes. Transfer to a rack to cool.4. To make the frosting: In a medium bowl, beat together the butter, powdered sugar, cream, and peppermint extract until it reaches a spreading consistency. Spread over the top of the cooled cake. Chill for 30 minutes.5. To make the topping: In the microwave or in a saucepan over low heat, melt the chocolate and the butter, stirring to combine. Drizzle the mixture over the frosting, then tilt the pan so the topping covers the frosting. Chill until the chocolate is firm, then cut into small squares.VariationFor Triple-Treat Almond Bars, follow the main recipe, substituting 1/2 teaspoon pure vanilla extract for the 1/4 teaspoon peppermint extract in the cake. In the frosting, substitute almond extract for the peppermint, and sprinkle the topping with toasted sliced almonds.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

TRIPLE TREAT TORTE

Steps:

• In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 16-20 minutes or until golden brown. Cool completely on a wire rack., For filling, in a large bowl, beat the sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust. , For topping, in another bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight.