Cookies & Bars

1 cup butter
1 cup margarine
1-1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 cups quick oats

Cream butter, margarine and brown sugar together. Beat eggs in one at a time. Add vanilla and stir. Combine the dry ingredients (except oats) and add gradually to creamed mixture. Add oats and mix. Roll into large ball and chill for 1 hour. Roll dough out to 1/8” thickness and cut 2-1/2” rounds. Place the rounds on a lightly greased baking sheet. Add one teaspoonful of date mixture. Cover with a 2nd round and pinch lightly around edges. Bake at 350 degrees for 10 minutes. Makes 3 dozen cookies.

Date Filling:
2 cups chopped dates
¼ cup brown sugar
1 cup water
¼ cup orange juice
Mix together in a saucepan and cook over low heat, stirring constantly until thickened (~10 minutes). Cool.

Originally these cookies were meant to be baked with the date filling added afterwards like a sandwich. Auntie S varied the recipe to cook the “mound” style cookie that Alicia loves.

1/3 cup brown sugar
3 Tbsp corn syrup
3 Tbsp crunchy peanut butter
2 Tbsp melted butter or margarine
½ tsp vanilla
2 cups bran flakes cereal
4 squares of semi-sweet chocolate
1/3 cup crunchy peanut butter

Combine brown sugar, corn syrup, 3 Tbsp of peanut butter and vanilla. Mix well. Add cereal. Press into an 8” greased square pan. Bake at 375 degrees for 5 minutes. Melt chocolate and peanut butter over hot water. Spread evenly over baked layer. Cool and store in fridge. Cut into bars. Makes 32 - 2” x 1” squares.

½ cup corn syrup
½ cup brown sugar
1 cup peanut butter
1 cup Rice Krispie cereal
1 cup cornflakes
4 tablespoon butter
2 tablespoons vanilla custard powder
3 tablespoons milk
2 cups icing sugar
3 tablespoons butter
3 oz (3 squares) semi-sweet chocolate

In a saucepan, place corn syrup, brown sugar and peanut butter. Melt and blend over medium heat. Add cereals; mix well. Press into a buttered 11x7 inch pan. Cool. In a medium bowl beat together 4 tablespoons of butter, custard powder and milk. Blend in icing sugar. Spread over top surface of peanut butter mixture. In a small saucepan, melt 3 tablespoons butter and chocolate squares. Spread evenly over top surface of custard mixture. Refrigerate. Cut through the chocolate before it completely sets as it tend to break after setting. These bars freeze well.

1 cup margarine or butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
1-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups oatmeal
1 cup coconut
2 cups of Rice Krispie Cereal
1 teaspoon salt

Cream butter and sugar; beat in eggs. Add vanilla. Sift flour, baking powder, soda and salt. Add to creamed mixture. Stir in oatmeal, coconut and cereal by hand. Drop by spoonful on ungreased baking sheet. Bake in 350 degree oven for 10-12 minutes.

These are bursting with chocolate and peanut butter. The filling is so gooey and rich. The crust is full of peanut butter.

Puppy chow for kids!!

Yum! Tastes like a Kit Kat candy bar.

These are sweet and salty and very addicting!