Cake batter blondies

I saw several variations on this recipe before I found this one - one I preferred because it seemed to be the easiest and for the most part, I had the ingredients readily available.

These blondies are just as good as you would imagine them to be. Mine didn't turn out gooey in the middle like I imagined - next time I make them I'll take them out of the oven a few minutes sooner. But they were extremely delicious and super easy to make. I think the white chocolate chips really make this dessert.

The only variation I made to the recipe was to use a Funfetti cake mix instead of a yellow cake mix, and since it has sprinkles in it I reduced the amount of extra sprinkles.

Ingredients:

1 (18.25 ounce) box yellow cake mix

1/4 cup canola or vegetable oil

1 egg

1/4 -1/2 cup milk

1/2 cup sprinkles

1/2 cup white chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Combine first four ingredients in a large bowl.
3. Add the milk slowly. You want to cake batter to be as dense & thick as possible.
   
   

   
4. Mix in the sprinkles and white chocolate chips.
5. Pour into 8 x 8inch baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown. The blondies will still be gooey in the middle just out of the oven but after they've completely cooled they will be perfectly chewy and soft.
   
   

   
6. Allow to cool for at least 30 minutes so the center sets, before cutting into squares.

Source: The Girl Who Ate Everything

Peanut Butter Chocolate Bars

I realized a few weeks ago that while I have pinned many a things on Pinterest, I have done very little with any of them. I haven't crafted, read, fashioned, traveled, redecorated, cooked or baked anything from my boards.

I vowed to change that, and when the urge to bake struck me last weekend, I turned to my "Yummers" board. I found a few recipes that looked good and narrowed them down to what I had the ingredients for in my kitchen.

Enter these beauties. They were easy to make, wowed Tim and won over my coworkers. To describe them as "melt in your mouth" does no justice, and while I originally thought they'd be best serve chilled (as chocolate tends to melt in 5.7 seconds in the Florida summer), I strongly encourage you to try a melt-y bar. 


Ingredients:
1 (18.25) package plain yellow cake mix
1/2 cup butter, melted

1 cup creamy peanut butter (I used reduced-fat)

2 eggs

1 (12 oz) package semi-sweet chocolate chips (I used milk chocolate)
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla
1 cup coconut (optional)

Directions:
Preheat oven to 325 degrees.

Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.

In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.

Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.

Bake for 20-25 minutes. Cool completely before cutting into bars.

Source: The Girl Who Ate Everything

Thick and chewy chocolate chip cookie bars

Helllllllloooooo amazing new dessert. I saw this pop up in my Google reader and made it three days later. The butter taste is strong, and the bars melted in my mouth. I used semi-sweet chocolate chips, but the original post mentioned using any kind of chips. I have visions of white chocolate and butterscotch chips dancing in my head.

I had to get these out of the house quickly, so when I met with a friend for dinner and drinks, I sent them with her to give to my former coworkers. (And the few I kept for Tim and Elle were gone so fast I neglected to take a photo!)

These were simple and took an extremely short amount of time to prepare. I had all of the ingredients on hand, and the preparation and clean up were a cinch. Do yourself (and your family and friends) a favor and make these :)

Ingredients:

• 2 ⅛ cups all-purpose flour (10 1/2 ounces)
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
• 1 cup light brown sugar (7 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups semi sweet chocolate chips

Directions:

1. Heat oven to 325 degrees F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a medium bowl, whisk together flour, salt, and baking soda; set aside.
3. In a large bowl, whisk together melted butter and sugars until combined. Add egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold dry ingredients into egg mixture until just combined. Fold in chocolate chips. Transfer to prepared baking pan and smooth the top with a spatula.
4. Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting parchment overhang and transfer to cutting board. Cut into 2-inch squares and serve.

Source: Sweet Pea's Kitchen

Strawberries and Cream Dessert Squares

These bars taught me that I need to stop baking when I get home from work late at night. I was rushing to get the crust part done and misread the instructions, overcooking the crust by a few minutes. Alas, they were still yummy, and they were a super easy way to make a tasty dessert with one of Florida's seasonal fruits.

Layers of deliciousness.

Ingredients:

Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired

Directions:

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Source: Betty Crocker

Blueberry Cheesecake Bars

A few months ago, I issued a call for help.

Two blog followers responded, and they responded in a yummy way :)

I made these bars for a coworker's birthday in November. Another coworker made peach cobbler, so it was a battle of the fruits in the office :)

The only problem I had with this easy dessert was that I refused to get my tiny food processor out to make the graham cracker crumbs. Instead, I used the old "pound a plastic bag with a rolling pin" method. When I asked Lisa, who provided the recipe, if she had ever had problems with the dessert being super crumbly (almost to the point that it seemed that this was a cobbler, too), Lisa said the only time she'd had a problem was when she hadn't used a food processor to get the graham cracker crumbs.

Lesson learned, and now shared.

These bars went fast - and I think they'll be a perfect addition to any gathering. I'm picturing a summer picnic ...

Ingredients

6 Tbsp. butter, melted
2 cups  graham cracker crumbs
2 pkg. (8 oz. each) cream cheese, softened
3/4 cup  sugar
2 eggs
1 tsp.  vanilla
1 jar (10 oz.) blueberry jam or preserves
1 cup  blueberries

Directions

Heat oven to 350ºF.

Mix butter and graham crumbs in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.

Beat cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla; beat until well blended. Stir jam in jar until softened; spread evenly onto crust. Top with berries, then cream cheese mixture.

Bake 30 min. or until slightly puffed. Cool completely before cutting into bars.

Source: Kraft Recipes

Raspberry Oatmeal Bars

As the end of my pregnancy nears, I feel like I could be doing or making things for the last time before the baby arrives. I was recently scheduled for a shift in a different department than my usual one and realized it could be my last time in that department before my maternity leave.

So clearly that meant I needed to bake for them.

I had saved this recipe to my "Recipe Box" on allrecipes.com more than a year ago. I don't know why I never made them - they are amazingly cheap, easy and taste absolutely fantastic. They are perfect for summer, too - the berry taste is very prominent, and the bars are so soft and buttery it is ridiculous. I'm a sucker for anything involving cake mix, too. I will definitely be making them again and hope to substitute some other kinds of jam in, too - I'm imagining blackberry, strawberry ... mmmm ...

They were a hit with my coworkers, and my husband suggested that I start selling them.

Ingredients

1 (18.25 ounce) package yellow cake mix
2 1/2 cups quick cooking oats
3/4 cup margarine, melted
1 cup raspberry jam
1 tablespoon water

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

2. In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.

3. Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Source: allrecipes.com

A variation on Peanut Butter M&M Bars

A few months ago, I made these Peanut Butter M&M Bars. They were ridiculously good.

A coworker of mine has made them several times, and each time she made them, I thought, "I wonder how they would taste with a chocolate cake mix?"

So one night last week, I decided I wanted to bake ... and I decided I was going to experiment with a variation on the recipe.

I used a devil's food cake mix instead of the white or yellow cake mix, and aside from being a little harder to mix together (I had to add a splash of water to get the cake mix to get all of the cake mix to disappear), it was extremely easy to make the substitution.

The end result? And amazingly easy and rich, stick-to-the-roof-of-your-mouth treat. My first thought when I had one was "Annnnddddd now I need a big glass of milk."

Peanut Butter M&M Bars

I hosted our monthly craft gathering in April, and I felt like trying a new recipe. I found one in my tried-and-true "101 More Things to Do With a Cake Mix" recipe book, and I was excited to try it.

I'd been trying to experiment with non-cake mix recipes for a while, but I am very glad I went back to this one. It was flavorful, moist and super easy.

The bars went over so well that I never managed to get a picture of the finished product. Take my word for it, though - if you aren't Meg like peanut butter, this is a good, easy recipe to try.

Ingredients:
1 white or yellow cake mix
2 eggs
1/3 cup vegetable oil
1/2 cup crunchy peanut butter
1-1 1/2 cups M&Ms

Directions:
Preheat oven to 350 degrees. With a spoon, mix cake mix, eggs, oil and peanut butter together in large bowl.


Mix M&Ms into dough.

Press into a lightly greased 9x13-inch pan. Bake 14-18 minutes or until light golden brown around the edges. Cool 15-20 minutes before cutting in to bars.

Source: 101 More Things To Do With A Cake Mix by Stephanie Ashcraft

Red Raspberry Chocolate Bars

We had a potluck at work recently for a co-worker's birthday, and I was in the mood to bake something different. I've been on a major fruit kick lately, so I wanted something that had at least a hint of fruit in it.

I perused the Hershey's cookbook that Kristin bought me last year. Every recipe I've made out of that book has been a home run, so I knew anything I would choose would be a good bet. I came across these "Holiday Red Raspberry Chocolate Bars," and thought they sounded amazing. And why wait until the holidays to enjoy them?!

These are really good. No lie. It's the perfect mix of raspberry and chocolate - neither is too overwhelming. And the crumbly crust with pecans is the perfect complement. You could make these with any kind of jam. I bet cherry would be good.

Ingredients

2-1/2 cups all-purpose flour

1 cup sugar

3/4 cup finely chopped pecans

1 egg, beaten

1 cup (2 sticks) cold butter or margarine

1 jar (12 oz.) seedless red raspberry jam

1-2/3 cups chocolate chips (I used semi-sweet)

Directions

1. Heat oven to 350. Grease 13x9x2 baking pan.

2. Stir together flour, sugar pecans and egg in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1-1/2 cups crumb mixture. Press remaining crumb mixture in pan. Sprinkle with chocolate chips. Crumble reserved crumb mixture evenly over top.

3. Bake 40-45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.

Source: Hershey's Recipe Collection

Hello Dolly Bars

Here's another delicious recipe from my friend Darla (thanks, Darla!) She says these can be made in lots of different ways- with raspbery jam, butterscotch or peanut butter or white chocolate chips. She prefers them simple, with straight-up chocolate chips.

Ingredients:
1 1/2 cups crushed cinnamon graham crackers (about 8 graham crackers)
2 cups of chocolate chips
1 1/2 cups of shredded coconut
1 1/2 cups of chopped pecans
1 14 oz. can of sweetened condensed milk
1/2 cup of butter

Method:
Preheat the oven to 350 degrees.
Melt the butter in a saucepan.
Pour melted butter into an 11x7 or 8x8 cake pan.
Sprinkle graham cracker crumbs into pan, and mix well with melted
butter to form a crust.
Layer on top of graham-cracker crust chocolate chips, coconut and pecans.
Evenly pour sweetened condensed milk over everything.
Bake in oven for 25 to 30 minutes, top should be light brown.
Let cool in pan for at least half an hour, cut into bars and serve.

Source: Darla via this blog

Banana Chocolate Chip Cake/Bars

If you've been a regular follower of the blog, you might think that Meg and I are part-monkey. We seem to always have bananas, and routinely, we have bananas that are past their prime.

A few months ago, I had a surplus of bananas and a desire to bake, so I hunted down some recipes on allrecipes.com. (FYI, I love the feature where you can input desired ingredients and the site generates recipes with those specifications!)

This "cake" was easily transitioned in to bars. It was moist and a great combination of fruit flavor and sweet chocolate chips.

Ingredients

1 1/2 cups all-purpose flour
2/3 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed bananas
1 egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, mix flour, sugar, baking powder and salt.

3. In a separate bowl, combine bananas, egg, melted butter and milk.

4. Stir banana mixture into flour mixture until blended. Be careful not to over mix.


5. Stir in chocolate chips.

6. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)

Source: allrecipes.com

Apricot Bars

This is another recipe passed on by my friend Darla. She recommends it as the perfect colorful compliment to heavier cookies. After reading over the recipe, I'm excited to try these! (And when I do, I'll add a photo so you can see the yummy goodness.)

Ingredients:
3/4 cup butter (1 1/2 sticks), softened
1 cup sugar
1 egg
1/2 tsp vanilla
2 c flour
1/4 tsp baking powder
1 1/3 cups flaked coconut
1/2 cup chopped walnut
12 oz jar apricot preserves (Darla uses low-sugar so it's not so sweet)

Directions:
Cream butter sugar, add egg and vanilla, mix well.
Combine flour and baking powder, gradually add dry ingredients to the wet ingredients.
Add coconut and walnuts, mix thoroughly. It will be a little crumbly.

Press 2/3 of dough into 9x13 pan, spread with apricots.
Crumble remaining dough over apricots.

Bake at 350 for 30-35 minutes until golden brown.

Source: Darla

Heath Bar Blondies

I was cleaning up my kitchen cabinets a few weeks ago and found a bag of Heath bar chips. I realized that for for some potluck or party, I had planned on making Death By Chocolate again, and I hadn't. I was breathing in a baking mood, so I decided to find a new recipe that used ingredients I had in my home, including the Heath bar chips.

I found several recipes that look delicious, but very few that I could make without venturing to the grocery store. These Heath Bar Blondies satisfied that requirement and were absolutely delicious.

I doubled the recipe and made it in a 13x9 pan because I ended up taking it to a potluck at work, where it was extremely well-received. Instead of doubling the Heath bar chips, though, I added a cup of chocolate chips.

Ingredients:

1 c. all-purpose flour, ½ tsp baking powder, 1/8 tsp baking soda, and ½ tsp salt.

1 stick melted butter

1 c brown sugar

1 large egg

¼ tsp vanilla

1 c. coarsely chopped Heath bars

Directions:

Preheat oven to 350. Grease 9×9 baking pan. (You can use an 8×8; the blondies will just be slightly taller, or 13x9 if you double the recipe.)

Into a large mixing bowl, sift together flour, baking powder, baking soda, and salt.

In a large bowl, beat together brown sugar with melted butter. Add egg and vanilla.

Stir the flour mixture into the butter mixture along with 1 c. coarsely chopped Heath bars. (Add nuts if you feel so inspired.) Pour batter into pan.

Bake for 20 to 25 minutes. (I baked my 13x9 bars for about 30 minutes, but I urge you to make sure you check to be sure the bars are cooked through. My oven is often a bit off, and I had to check them several times.) Let cool before cutting into squares.

Source: thedeliciouslife.com

Apple Spice Cookie Bars

I know we've been putting quite a spotlight on pumpkin recipes. I don't apologize for this, because I love me some pumpkin, and I know Meg does, too. And if there was ever a time to make pumpkin stuff, it's fall :)

But as I grocery shopped a few weeks ago, I realized it's also apple time! (In Florida, the seasons aren't very obvious, and I have to closely monitor the shifts in produce. Don't hate!) My husband and I got a few pounds of apples, and I looked for some new apple recipes. I found this one and LOVED it. From the cinnamon to the butter taste, they are very fall-like, soft and delicious. I'm hoping there will be several more apple recipes in my future :)

Ingredients:
2 c. plus 2 Tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
small pinch ground cloves
1/2 c. butter, melted
1 c. packed brown sugar
1 c. white sugar
2 eggs
1 Tbsp vanilla extract
2 apples, cored and diced (a little less than 2 c.)
cinnamon sugar for sprinkling


Directions:
Preheat oven to 350 degrees and line 9x13 pan with foil and baking spray.

In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.

Whisk to combine well and set aside.

In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute.

Add eggs, one at a time, beating well to combine.

Add vanilla extract and beat to combine.

Turn mixer on slow and fold in flour mixture a little at a time until just combined.

Fold in apples.


Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar.

Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes.

Remove from oven and let cool completely before removing from pan, cutting and serving. (bars will be very soft)


Source: Good Things Catered

Chocolate Chip Cake Bars for a soldier

For this round of Operation Baking Gals, I decided to try a new recipe, but one I knew would be tasty. So I opted for a recipe that one of my former colleagues baked for my Pastry Potluck sendoff a couple months ago.

I remembered that these Chocolate Chip Cake Bars were moist and delicious, and I think they have a good chance of surviving the trip overseas. When my husband tried one, he yelled out, "Oh, WOW!" So I'm guessing that he approved of my choice.

Ingredients

1 package yellow cake mix
2 eggs

1/4 cup packed brown sugar

1/4 cup melted butter

1/4 cup water

1 cup semi-sweet chocolate chips

Directions
Preheat oven to 375 degrees. Combine first five ingredients and beat on medium speed for two minutes. Stir in chocolate chips and pour into greased 9 x 13 pan. Bake 20-25 minutes. Cool before cutting.

Source: Phoebe Volk

My notes:
I never think 1 cup of chocolate chips is enough in any recipe, and since it was one of the only things really giving this recipe some pizazz, I decided to add a little more. Ok, I added almost an entire bag and then sprinkled the few remaining chips on the top, so that the top would look more enticing straight out of the oven.

Before extra chips:


After extra chips:


I do not regret this decision. :)

Lemon Raspberry Bars

A friend of mine (the same person who mentioned the Cookie Dough Cupcakes) was talking about bringing lemon bars to our last craft party. (Sidebar: Lisa, I just realized what you're doing, and you're very clever, mentioning things so that *I* then make them!) I think I started drooling at the mere thought of lemon bars.

When the idea of Lemon Week was born, I wanted to find a heavenly lemon bar recipe.

And find it I did.

My coworkers enjoyed these lemon raspberry bars last week at work. I HAD to get them out of the house before I devoured them all. One coworker called them "decadent" and said he could taste the butter in the crust. My husband has been asking for an entire batch for himself since he first tasted them. Coming from the guy who doesn't really partake in my baked goods (again, how did I end up with the one guy who is always watching his weight and doesn't want to eat all of my baked goods?), this was big.

Lemon Raspberry Squares

Ingredients:
1 3/4 c. plus 1/3 c. all-purpose flour
1/2 c. confectioners’ sugar
1/2 tsp salt
16 Tbsp (2 sticks) chilled unsalted butter, cut into small pieces
1 tsp ice water, if needed
1 c. jam, such as raspberry
2 c. granulated sugar
2 tsp grated lemon zest
4 eggs, beaten
3/4 c. fresh lemon juice (oops, don't tell - mine wasn't fresh!)

Directions:
Preheat the oven to 350 degrees.

Butter a 9-by-13-inch baking pan.

Place the 1 3/4 c. flour, 1/2 c. confectioners’ sugar and salt in a food processor and pulse to blend. (I was tricky and just did this with my mixer - my new food processor is not close to big enough to handle these ingredients. The mixer did the trick!)


Add the butter and process until the dough begins to form a ball, adding the ice water if necessary.

Press the dough evenly over the bottom of the prepared baking pan.

Bake until the crust is lightly golden, about 20 minutes.

Let cool for at least 30 minutes, then evenly spread the jam over the crust.

In a bowl, whisk together the granulated sugar, the remaining 1/3 c. flour and the lemon zest.

Place the eggs in a large bowl and slowly add the flour mixture, beating with an electric mixer until well blended, 1 to 2 minutes.

Add the lemon juice and mix to combine.

Pour the lemon mixture carefully over the raspberry jam layer, making sure to keep layers separate.



Bake until the lemon topping is just set, 25 to 30 minutes.

Let cool completely in the pan.


Dust with confectioners’ sugar and cut into squares with a serrated knife.

Place in a covered container and keep cool until ready to serve.

Source: Williams Sonoma via Good Things Catered

Angry Easy Almond Bars

Before I discuss my anger, I'd like to wish everyone a Happy Memorial Day and thank those who have fought for our freedom and sacrificed so much.

Back to the anger. I've said it before, and I'll say it again: I use baking to de-stress. Maybe it's the action of mixing, or the rhythm of finding and measuring each ingredient, or maybe it's the feeling of accomplishment I get when I pull it out of the oven.

Regardless, it's a coping mechanism for me. And when I left work two Wednesdays ago, I required de-stressing. It had been a rough end of the night, and I was angry. I was frustrated. I rationalized baking with the fact that I was working in news on Thursday, and I'd never baked for them (I usually work in sports).

And thus the Easy Almond Bars were renamed. And people in news want me angry more often.

These bars were gone FAST. I got a ton of compliments about them, and I felt bad about that - they were too easy to really get praised for them! They tasted almost like a light pound cake.

Ingredients:
2 cups flour
2 cups sugar
1 cup margarine, melted
4 eggs
1/2 tsp. baking powder
2 tsp. almond extract
pinch of salt
1 Tbsp. sugar (may used colored sugar for a holiday)
1/2 cup sliced almonds

Directions:
Preheat oven to 350 degrees. Grease a 9x13 pan.

Combine flour, 2 cups sugar, margarine, eggs, baking powder, extract and salt. Pour into prepared pan and spread evenly. Sprinkle with sugar and almonds.

Bake for 30 minutes. Makes 32 bars.


Source: Kalamazoo and Kairos, too! cookbook