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Results 101 - 110 of 171 for spanish bar
101. BUSTER BAR DESSERT
1st layer: Mix and press ... 1 1/2 cups Spanish peanuts. Return to freezer for ... fudge sauce and this can be prepared in 9x13 pan if so desired.
102. CHOCOLATE BARS
In a saucepan over low ... ingredients in the large bowl. Stir until well combined. Press into a jelly roll pan and refrigerate. Cut into small bars.
103. PEANUT POPCORN BARS
Combine sugar and corn syrup. ... completely. Pat mixture firmly into a buttered 8 inch square pan. Cool, then cut into 2 inch squares. Makes 16 bars.
Melt almond bark and peanut butter in heavy bottomed pan over low heat, stirring constantly. Gently stir in peanuts and cereal and press ...
105. BUSTER BAR DESSERT
Crush cookies. Mix with 1/2 cup butter. Refrigerate 1 hour. Soften ice cream. Spread over cookie mixture. Freeze. Combine milk chocolate ...
106. PEANUT CAMP BARS
Preheat oven to 350 degrees. ... gently into mixture. Bake 25 minutes or until edges are golden brown. Chill at least 1 hour before cutting bars.
107. NUT GOODIE BARS
Melt together and let cool slightly. Add:
108. BUSTER BAR DESSERT
Mix crushed cookies with butter. Save 1/3 cup, put rest in 9 x 13 inch pan. Set aside. Cook butter, powdered sugar, eggs and melted ...
109. BUSTER BAR DESSERT
Melt 1/2 cup butter and mix with crushed cookies. Pat into 9 x 13 inch pan. Refrigerate 1 hour. Then spread softened ice cream on base. ...
110. NUT GOODIE BARS
Melt chips and peanut butter in double boiler. Put 1/2 of mixture in 13"x15" jelly roll pan. Freeze. Keep other half warm. Cook butter, ...
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