Original Rice Krispies Treats

 4 T. butter

1 pkg (10oz) marshmallows

6 cups Rice Krispy cereal

In large pot, melt butter and marshmallows over low heat. Remove from heat. Stir in cereal until well coated. Press into greased 9x13 pan.

Pecan Pie Bars

Pecan Shortbread Crust

1 3/4 cup flour

1/2 cup sugar

1/2 t. salt

1/3 cup finely chopped pecans

1 cup butter, room temperature

Pecan Pie Filling

2/3 cup brown sugar

1 t. salt

4 eggs

1 1/4 c. corn syrup

1/4 cup maple syrup

2 t. vanilla

3 cups roughly chopped pecans

Prepare crust by combining flour, sugar, salt, and pecans. Cut in butter until you get coarse crumbs. Press into a grease 9x13 pan making slightly curved edges. Bake in oven preheated to 350 for 18-22 minutes or until lightly golden.

While crust is baking, whisk together brown sugar and salt. Add eggs and vanilla. Add corn and maple syrups. Stir in pecans. Pour filling over hot crust and bake an additional 30-35 minutes or until a knife inserted comes out clean. Allow to cool completely before cutting.

From Souther Discourse

https://southerndiscourse.com/wprm_print/20889

Pearl's Banana Cake

1/2 cup shortening (or butter, softened)

1 1/2 cups sugar

2 eggs

2 ripe bananas, mashed

1 tsp. vanilla

2 cups flour

1/4 tsp. salt

1 tsp. baking soda

3/4 cup sour milk

Mix all ingredients together. Bake for 30 minutes (350 degrees) or until done. Frost with cream cheese frosting.

Cream Cheese Frosting:

Beat together 

3 oz cream cheese, softened

1/4 cup butter, softened 

1 t. vanilla

2 - 21/2 cups powdered sugar

Aunt Kathy Bars

1/2 cup sugar

1/2 cup brown sugar

1 cup corn syrup

1 cup peanut butter

1 cup peanuts, chopped (optional)

6 cups cornflakes

1 pkg. milk chocolate chips

Mix sugars and syrup. Add peanut butter (and peanuts if you're adding them). Mix in cornflakes a little at a time. With buttered fingers, press mixture into a greased 9x13 pan. Melt milk chocolate chips in a small glass bowl using the microwave. Spread melted chocolate over the bars and let harden. Cut into bars.

From Aunt Kathy McCormack

*For Christmas, I decorate with red and green M&Ms and cut into 1 inch pieces.

Chocolate Coconut Bars

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

 Preheat oven to 375º. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.

In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

SOURCE: EVERYDAY FOOD, JUNE 2005

Triple Fudge Brownies

1 (3.9 ounce) package instant chocolate pudding mix
1 package chocolate cake mix
1 package semisweet chocolate chips
ice cream (optional)

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Optional: Dust with confectioners' sugar or serve with ice cream.

S'more Bars

S'more Bars
3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 c.)
3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.