TreasureChest Bars a tasty twist on fruitcake
Instructions: Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with aluminum foil, draping the sheets over the sides. This will make removing the bars easy. In a large mixing bowl.
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Beat until fluffy. Add dry ingredients alternately with 3/4 c. milk. Begin and end with dry ingred. Blend well after each addition. Stir in 1 c. nuts (medium chopped); 1 c. marachino cherries (halved); 1 6 oz. pkg. chocolate chips. Turn into 15″x10″x1″ pan or two 9″x9″. Bake at 325 for 25-30 min. Cut into 48 bars.
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Blend in the eggs and beat again. Add vanilla and beat until fluffy again. Add all dry ingredients and then alternate with the milk also but ending with dry ingredients. Stir in nuts, cherries, and chocolate chips. Turn into a 15 X 10 X 1 inch jelly roll pan. Bake at 325 degrees F. Frost while warm. FROSTING: Brown the butter over medium heat.
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TreasureChest Bars a tasty twist on fruitcake
Add flour, baking powder, salt, milk, vanilla and eggs. Blend at medium speed until smooth. Stir in cherries, chocolate chips and nuts. Spread in pan. Bake 25-30 minutes until lightly browned. Icing: combine powdered sugar, butter, milk and vanilla. Spread on warm bars. Drizzle 1/2 square melted unsweetened chocolate over bars.
Mini Treasure Chest with Gold Flakes, Gold Clad Bars, Silver Clad Bars
HEAT oven to 375ºF. Combine graham cracker crumbs, flour and baking powder in small bowl. BEAT sweetened condensed milk and butter in large bowl until smooth. ADD crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
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Step 2: Mix the Wet Ingredients: In a mixing bowl, cream together the softened lavender-infused butter, organic raw cane sugar, and golden demerara brown sugar until light and fluffy. Add the free-range organic egg and Tahitian vanilla extract. Mix until well combined.
TreasureChest Bars a tasty twist on fruitcake
Preheat your oven to 350° and position a rack in the middle. Line a 9×13-inch baking pan with aluminum foil, draping the sheets over the sides (to make the bars easier to remove). Grease the foil with butter. In the bowl of a standing mixer (or in a large bowl, if you're using a handheld mixer), cream the butter, brown sugar, and granulated.
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Mini Treasure Chest with Gold Flakes, Gold Clad Bars, Silver Clad Bars
TREASURE CHEST BARS : 2 c. flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. butter 2 unbeaten eggs 1 tsp. vanilla 3/4 c. milk 1 c. broken salted mixed nuts 1 c. drained maraschino cherries, cut 1 c. chocolate chips. Sift flour, baking powder, and salt; set aside. Mix sugars and butter; blend in eggs.
Treasure Chest Cookie Bars Paleo Beauty and the Foodie
Bake at 325 degrees for 25 to 30 minutes. Frost while warm. Cool and cut into squares. BROWN BUTTER FROSTING: Brown 1/4 cup butter over medium heat until deep brown. Remove from heat. Blend in 2 cups powdered sugar and 1/2 teaspoon vanilla, add 2 tablespoons milk. Beat until smooth, spread over warm cherry bars. Add review Share.
Musings and crafting Crafting an edible treasure chest
Directions: Preheat oven to 350 F, and grease or oil an 8×8 baking pan or 9-inch loaf pan (for thicker cookies. In a large mixing bowl mix: almond flour, coconut flour, shredded coconut, orange zest, granulated sweetener, baking powder, and gelatin. Mix together until combined.
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Instructions. Sift flour, baking powder, and salt. Set aside. Cream both sugars and butter together until fluffy. Blend in the eggs and beat again. Add vanilla and beat until fluffy again. Add all dry ingredients and then alternate with the milk also but ending with dry ingredients. Stir in nuts, cherries, and chocolate chips.
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8. Bake for 25-30 minutes, or until the coconut is lightly browned and the edges of the bars are golden brown. 9. Let cool before slicing into bars. What You Should Consider While Preparing the Recipe. While making these treasure chest bars, there are a few things you'll want to keep in mind.
TreasureChest Bars a tasty twist on fruitcake
Treasure Chest Bars. SHARE ON: Lauren — May 7, 2008. 2 cp flour 1/2 cp sugar 1/2 cp packed brown sugar 1 1/2 tsp baking powder dash salt.
Silvertowne Prospector & Mule 1 Oz. 999 Fine Silver Bullion Bar
Steps. 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan--except use 1 cup water, the oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
