Time 1h25m Yield 12 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil over edges of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Press dough into pan evenly with floured fingers. Bake 20 to 25 minutes or until edge is light golden brown. Cool 15 minutes in pan on wire rack. Pick up foil edges and carefully remove cookie from pan to cooling rack; cool 15 minutes. Turn cookie upside down onto another cooling rack; remove foil. Place cookie on large serving platter. Spread frosting on top and sides of cookie. Place foil baking cup in one corner of cookie; fill with yellow jelly beans. Arrange remaining jelly beans on cookie to look like a rainbow. For 12 bars, cut into 4 rows by 3 rows.
Time 1h35m Yield 18 Number Of Ingredients 8 Steps:
Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut. Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut. Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.
Time 1h10m Yield 15 servings. Number Of Ingredients 17 Steps:
Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Yield 18 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a small bowl, combine the graham cracker crumbs and butter. Press into the bottom of the prepared baking pan. Pour the condensed milk over the crumbs as evenly as possible. Sprinkle the candies, coconut and nuts over the milk, press in lightly. Bake in the preheated oven for 15 to 20 minutes. Cool before cutting into bars.
Time 40m Yield 24 bars Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees (325 for glass dish). In a 9 x 13 inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store loosely covered at room temperature.
Time 40m Yield 24 bars Number Of Ingredients 6 Steps:
Combine butter and crumbs; press onto parchment paper-lined 9x13-inch baking pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with candies, then coconut and nuts; press down firmly. Bake at 350F for 25-30 minutes or unitl lightly browned. Cool. Remove paper and cut into bars. NOTE: Bake at 325F for glass pans.
