recipes

Heat oven to 350 F.

Melt butter in 13x9x2-inch baking pan in oven.

Combine crumbs, cocoa and sugar; sprinkle over butter.

Pour sweetened condensed milk evenly on top of crumb mixture.

Top with chocolate chips and toffee bits, then nuts; press down firmly.

Bake 25 to 30 minutes or until lightly browned.

Cool completely in pan on wire rack.

Chill, if desired.

Cut into bars.

Store covered at room temperature.

Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Place butter in large microwave-safe bowl.

Stir in sugar and vanilla.

Add eggs, one at a time, beating well with spoon after each addition.

Add cocoa; beat until well blended.

Add flour, baking powder and salt; beat well.

Stir in nuts, if desired.

Pour batter into prepared pan.

Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Frost if desired.

Cut into bars.

Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Add boiling water; stir until mixture thickens.

Add flour, vanilla and salt; blend completely.

Stir in chocolate chips.

Pour into prepared pan. 3.

Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Frost if desired.

Cut into squares.

Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Spread batter into prepared pan.

Bake 40 minutes or until brownies begin to pull away from sides of pan.

Cool in pan on wire rack.

Refrigerate.

Cut into bars.

Heat oven to 350°F. (325°F. for glass dish).

Melt butter in oven in 13x9x2-inch baking pan.

Sprinkle graham cracker crumbs over butter; pour sweetened condensed milk evenly over crumbs.

Top with 2 cups chocolate chips and peanut butter chips; press down firmly.

Bake 25 to 30 minutes or until lightly browned.

Cool completely in pan on wire rack.

In small microwave-safe bowl, place 1 cup chocolate chips and shortening.

Drizzle over top of bars.

Heat oven to 350°F.

Grease 8-inch square baking pan.

Combine butter, sugar and vanilla in bowl.

Add eggs; beat well with spoon.

Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

Spread batter evenly into prepared pan.

Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Cut into bars

Heat oven to 325°F.

Grease bottom of 13x9x2-inch baking pan.

Beat butter, cream cheese and sugar in large bowl until light and fluffy.

Beat in eggs and vanilla.

Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended.

Stir in nuts.

Spread batter into prepared pan.

Bake 35 to 40 minutes or just until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Cut into bars

Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla, beating well.

Add 1 tablespoon milk and corn syrup, if desired; beat until smooth and of spreading consistency.

Heat oven to 350°F.

Generously grease 13x9x2-inch baking pan.

Melt butter in large saucepan over low heat; stir in cocoa until smooth.

Remove from heat.

Pour into prepared pan.

Bake 20 minutes.

Return to oven.

Bake 20 to 25 minutes or until set and edges are golden brown.

Cool completely in pan on wire rack.

Refrigerate until cold, 6 hours or overnight.

Cut into bars.

Cover; refrigerate leftover bars.

Heat oven to 350 F.

Grease 8- or 9-inch baking pan.

Beat peanut butter, butter, brown sugar and granulated sugar in large bowl until well blended.

Add egg, milk and vanilla; beat well.

Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended.

Spread one half of batter in prepared pan.

Sprinkle baking pieces over batter.

Drop remaining batter by 1/2 teaspoonfuls over mixture, covering baking pieces.

Bake 25 to 30 minutes or until lightly browned.

Cool completely in pan on wire rack.

Cut into bars.