Desserts.ApplePieSnickerdoodleDessertBars History
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December 01, 2015, at 03:38 PM
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Deleted lines 25-30:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Nina]] — [-30 November 2015, 11:40-]
>>messageitem<<
Candy Cane Bar Cookies1 cup butter (2 skcits)1 cup white granulated sugar1 egg14 teasp. Peppermint extract12 teasp. Salt23 cup finely crushed miniture candy canes (measure after crushing)6 drops red food coloring2 cups packed flour1 cup chocolate chips (6 oz. bag)2 cups chocolate chips (12 oz. bag)Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.Add the 6 drops of red food coloring. Mix it in thoroughly.Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.Add the flour in half cup increments, beating after each addition.Stir in one cup chocolate chips by hand.Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.Cool completely and then cut into brownie sized squares.
>><<
!!!!![[~Nina]] — [-30 November 2015, 11:40-]
>>messageitem<<
Candy Cane Bar Cookies1 cup butter (2 skcits)1 cup white granulated sugar1 egg14 teasp. Peppermint extract12 teasp. Salt23 cup finely crushed miniture candy canes (measure after crushing)6 drops red food coloring2 cups packed flour1 cup chocolate chips (6 oz. bag)2 cups chocolate chips (12 oz. bag)Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.Add the 6 drops of red food coloring. Mix it in thoroughly.Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.Add the flour in half cup increments, beating after each addition.Stir in one cup chocolate chips by hand.Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.Cool completely and then cut into brownie sized squares.
>><<
November 30, 2015, at 07:40 PM
by - Comment added
Added lines 25-31:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Nina]] — [-30 November 2015, 11:40-]
>>messageitem<<
Candy Cane Bar Cookies1 cup butter (2 skcits)1 cup white granulated sugar1 egg14 teasp. Peppermint extract12 teasp. Salt23 cup finely crushed miniture candy canes (measure after crushing)6 drops red food coloring2 cups packed flour1 cup chocolate chips (6 oz. bag)2 cups chocolate chips (12 oz. bag)Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.Add the 6 drops of red food coloring. Mix it in thoroughly.Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.Add the flour in half cup increments, beating after each addition.Stir in one cup chocolate chips by hand.Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.Cool completely and then cut into brownie sized squares.
>><<
September 17, 2014, at 02:47 AM
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Added lines 3-11:
Preparation: bake\\
Cuisine: American\\
Food Group: fruit\\
Meals: dinner, snack, brunch\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: 1:00\\
Cuisine: American\\
Food Group: fruit\\
Meals: dinner, snack, brunch\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: 1:00\\
September 17, 2014, at 02:00 AM
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Changed lines 11-12 from:
Cinnamon sugar, (1/4 cup granulated sugar and 4 teaspoons ground cinnamon)\\
to:
Cinnamon sugar, (1/4 cup granulated sugar and 4 teaspoons ground cinnamon)
September 17, 2014, at 01:57 AM
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to:
Servings: 9\\
Attach:ApplePieSnickerdoodleDessertBars.jpg\\
Attach:ApplePieSnickerdoodleDessertBars.jpg\\
September 17, 2014, at 01:52 AM
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Added lines 1-11:
Name: Apple Pie Snickerdoodle Dessert Bars\\
Key Ingredient: apple pie filling\\
1 (16.5 ounces) tube Pillsbury Refrigerated Sugar Cookie Dough\\
1 (20 ounce) can apple pie filling\\
Cinnamon sugar, (1/4 cup granulated sugar and 4 teaspoons ground cinnamon)\\
Press 2/3 of cookie dough into the bottom of an 8 x 8 x 2-inch or 9 x 9 x 2-inch baking pan. Sprinkle with 2/3 of cinnamon-sugar. Spread apple pie filling over cookie base. Take small amounts of remaining cookie dough, flatten slightly and place over pie filling. ( It will not cover the pie filling completely.) Sprinkle with the remaining cinnamon-sugar mixture.
Bake in a 350F. oven until cookie dough is baked, about 40 to 45 minutes. Allow bars to cool and cut into squares.
Key Ingredient: apple pie filling\\
1 (16.5 ounces) tube Pillsbury Refrigerated Sugar Cookie Dough\\
1 (20 ounce) can apple pie filling\\
Cinnamon sugar, (1/4 cup granulated sugar and 4 teaspoons ground cinnamon)\\
Press 2/3 of cookie dough into the bottom of an 8 x 8 x 2-inch or 9 x 9 x 2-inch baking pan. Sprinkle with 2/3 of cinnamon-sugar. Spread apple pie filling over cookie base. Take small amounts of remaining cookie dough, flatten slightly and place over pie filling. ( It will not cover the pie filling completely.) Sprinkle with the remaining cinnamon-sugar mixture.
Bake in a 350F. oven until cookie dough is baked, about 40 to 45 minutes. Allow bars to cool and cut into squares.