All - Become a Better Baker

Transcription

Best Cookies & Bars
ALL WITH
For over 100 years, generations have used Karo for their favorite recipes.
Its sweetness comes from the wholesome goodness of corn. Karo’s liquid form
makes it easy to use. And, because it’s a liquid, it makes baked goods
more moist and helps them stay that way longer. With Karo, you will make
delicious treats your whole family will love, compliments guaranteed!
Recipes
COOKIES
Oatmeal Hermits. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Cranberry Oatmeal White Chocolate Chippers. . . . . . . . . . . . . . 4
Ginger Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Chocolate No Bake Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Cinnamon Pecan Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
No Bake Peanut Butter Drop Cookies. . . . . . . . . . . . . . . . . . . . . . . 8
Chocolate Fudge Thumbprint Cookies . . . . . . . . . . . . . . . . . . . . . 9
Peanut Butter Bears. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Ribbon Of Hope Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Sugar Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
THE FACTS ABOUT KARO® CORN SYRUP
AND HIGH FRUCTOSE CORN SYRUP. . . . . . . . . . . . . . . . . 13
BARS
Gooey Tin Roof Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Blackberry Cheesecake Crumb Bars . . . . . . . . . . . . . . . . . . . . . . . 17
Chocolate Caramel Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Chocolate Glazed Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Chocolate Pecan Pie Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Coconut Toffee Cookie Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cream Cheese Chess Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Gooey Chocolate Peanut Butter Bars. . . . . . . . . . . . . . . . . . . . . 23
O'Henrietta Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Peanut Butter Chocolate Chip Blondies. . . . . . . . . . . . . . . . . . . . . . . 25
Peanut Butter Chocolate Crispy Treats. . . . . . . . . . . . . . . . . . . . . . . . 26
Popcorn Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Rocky Road Cereal Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
White Chocolate Cherry Almond Bars . . . . . . . . . . . . . . . . . . . . . . . . 29
White Chocolate Lemon Bars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
White Chocolate Peanut Butter Bars. . . . . . . . . . . . . . . . . . . . . . . . . . 31
All of our recipes have been triple-tested in the ACH Test Kitchens
to ensure accurate performance and delicious taste and flavor.
Karo®, Argo®, Kingsford’s®, Mazola®, Durkee® and Spice Islands® are registered trademarks of ACH Food Companies, Inc.
Oatmeal Hermits
A delicious oatmeal cookie that never goes out of style!
Prep Time – 10 minutes | BAKE Time – 12 to 15 minutes | Makes – 3 dozen cookies
2 cups quick oats (not instant)
1/2 cup brown sugar
1 cup raisins
11/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons Argo® Baking Powder
1 teaspoon Spice Islands® Ground Saigon
Cinnamon
1/2 cup Karo® Dark Corn Syrup
1/2 cup Mazola® Vegetable Plus! Oil
2 eggs
MIX oats, brown sugar and raisins in large
bowl; add flour, salt, baking powder and
cinnamon; mix well. Whisk together corn
syrup, oil and eggs in a small bowl. Add to dry
ingredients.
DROP by rounded tablespoons 2 inches apart
onto greased baking sheets.
BAKE in preheated 375°F oven for 12 to 15
minutes until lightly browned around edges.
Remove cookies to wire rack to cool.
3
Cranberry Oatmeal
White Chocolate Chippers
A modern spin on the classic oatmeal cookie.
1/2 cup shortening
1/4 cup butter OR margarine, softened
1/2 cup brown sugar
1/2 cup Karo® Light Corn Syrup
1/4 cup milk
1 egg
1 teaspoon Spice Islands® 100% Pure
Bourbon Vanilla Extract
1 cup all-purpose flour
11/2 teaspoons Argo® Baking Powder
3/4 teaspoon Spice Islands® Ground Saigon
Cinnamon
1/2 teaspoon salt
1 cup sweetened dried cranberries
1 cup white chocolate chips
4
CREAM shortening, butter and brown sugar
in a large bowl at medium speed of electric
mixer. Beat in corn syrup, milk, egg and vanilla;
scrape down sides of bowl as needed. Add
flour, baking powder, cinnamon, salt and oats;
mix on low speed until combined. Stir in
cranberries and white chocolate chips.
onto greased baking sheets.
minutes until lightly browned around edges.
Remove cookies to wire racks to cool. Store
cookies in an airtight container.
Ginger Cookies
Delicious cookies spiced with ginger and cinnamon.
Prep Time – 20 minutes | CHILL Time – 1 hour | BAKE Time – 9 to 11 minutes | Makes – 4 dozen cookies
2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons Spice Islands® Ground Ginger
Cinnamon
1/8 teaspoon Spice Islands® Ground Cloves
1 cup turbinado sugar
1 egg
1/3 to 1/2 cup turbinado sugar
COMBINE flour, baking soda, salt, ginger,
cinnamon and cloves in a medium bowl; set
aside.
BEAT 1 cup turbinado sugar and butter in a
large bowl with mixer at medium high speed
until well mixed. Beat in egg and corn syrup
until smooth. Stir in flour mixture. Refrigerate
dough 1 hour or until easy to handle.
PLACE 1/3 to 1/2 cup turbinado sugar in a small
bowl. Shape dough into 3/4 to 1-inch balls; roll
in sugar. Place balls 2 inches apart on greased
baking sheets.
minutes or just until golden around edges.
Cool on baking sheet 1 minute; remove to
wire rack to finish cooling.
TIP: To speed chilling, place dough in freezer
for 15 to 30 minutes instead of refrigerating.
5
Chocolate No Bake Cookies
A simple, delicious and decadent treat.
Prep Time – 20 minutes | Cook Time – 5 minutes | Cool TimE – 30 minutes | Makes – 42 cookies
1 cup Karo® Light Corn Syrup
1 cup sugar
1 cup peanut butter, creamy OR chunky
1 cup semi-sweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts
MIX corn syrup and sugar in a large saucepan.
HEAT to a full boil. Remove from heat.
STIR IN peanut butter and chocolate chips
until melted. Add coconut, nuts and oats.
Mixture will be rather stiff.
DROP by rounded tablespoons onto waxed
paper. (Tip: use 2 spoons, one to scoop the
dough and one to push it off the spoon onto
the paper.)
COOL 30 minutes.
6
Cinnamon Pecan Cookies
Perfect with your favorite hot drink on a chilly day.
2/3 cup sugar
1/2 to 1 teaspoon espresso powder, to taste
1 egg
2 teaspoons Spice Islands® 100% Pure
1/2 teaspoon salt
Cinnamon
2 cups chopped pecans
BEAT butter, sugar, corn syrup and espresso
powder in a large bowl with electric mixer
until creamy. Beat in egg and vanilla.
Combine flour, baking soda, salt and
cinnamon in a small bowl; stir into butter
mixture. Stir in pecans.
onto ungreased baking sheets.
minutes. Cool on baking sheet 3 minutes;
remove to wire rack to finish cooling.
Chocolate Chip Cinnamon Pecan
Cookies Variation: Stir in 11/3 cups dark OR
semi-sweet chocolate chips with the pecans.
7
No Bake Peanut Butter Drop Cookies
A perfect after school treat!
Prep Time – 20 minutes | COOK Time – 5 minutes | Makes – 5 dozen cookies
6 cups crispy corn cereal squares
1 cup sugar
11/4 cups creamy peanut butter
2/3 cup milk chocolate chips
POUR cereal into a large bowl; set aside.
STIR corn syrup and sugar in a large saucepan
over medium-high heat until sugar dissolves
and mixture boils. Remove from heat; stir in
peanut butter until creamy. Add chocolate
chips. Stir lightly until chips begin to melt and
mixture is swirled.
POUR peanut butter mixture over cereal,
stirring until well coated. Drop by heaping
tablespoons onto waxed paper. Cool
completely. Store in an airtight container.
8
Chocolate Fudge Thumbprint Cookies
A chocolatey treat that's sure to please.
Prep Time – 45 minutes | Bake Time – 10 to 12 minutes | Makes – 5 dozen cookies
COOKIES
1 cup butter OR margarine, softened
3/4 cup brown sugar
1 egg
1/2 teaspoon salt
2 cups finely chopped walnuts (or other
favorite nut)
Chocolate Filling
11/2 cups semi-sweet chocolate chips
To MAKE COOKIES:
MIX butter, brown sugar and vanilla in a large
bowl with electric mixer at medium speed
until smooth. Beat in corn syrup and egg.
Add flour and salt until blended. (Dough can
be made ahead of time and refrigerated for up
to 48 hours.)
ROLL dough into 1-inch balls; roll in walnuts
to coat. Place 2 inches apart on ungreased
baking sheets. Press thumb firmly in the
center of each cookie to make a deep
indentation. Follow instructions below for
chocolate filling. Fill each cookie prior to
baking.
To Make FILLING:
MICROWAVE corn syrup in 1-quart
microwave-safe bowl on HIGH (100%) for
approximately 1 minute. Add chocolate chips
and stir to melt thoroughly. Using a rubber
spatula, scrape into pastry bag or 1-quart
plastic freezer bag. Seal tightly and snip off a
tiny corner at the bottom of the bag. Squeeze
filling into indentations in cookies.
minutes or until firm. Remove to wire rack.
Cool completely.
9
Peanut Butter Bears
Fun to make with the kids!
Prep Time – 35 minutes | CHILL Time – 4+ hours | BAKE Time – 10 minutes | Makes – 3 dozen cookies
1 cup creamy peanut butter
1 cup brown sugar
2/3 cup Karo® Light OR Dark Corn Syrup
2 eggs
1 tablespoon Argo® Baking Powder
1 teaspoon Spice Islands® Ground Saigon
Cinnamon
1/4 teaspoon salt
Frosting OR melted chocolate, as desired
BEAT peanut butter, butter, brown sugar, corn
syrup and eggs in a large bowl with electric
mixer at medium speed until smooth. Reduce
speed; beat in 2 cups flour, baking powder,
cinnamon and salt. With a spoon, stir in
remaining 2 cups flour. Divide dough into 2
portions; wrap each in plastic wrap. Chill for 4
hours or overnight.
Divide each portion of dough into 2 parts;
keep portions refrigerated until ready to use.
ROLL out 1 portion of dough on a floured
surface to 1/8-inch thickness. Cut with floured
gingerbread boy cookie cutter and place
on ungreased baking sheet. Repeat with
remaining 3 portions of dough.
USE scraps of dough to make bear faces.
Make 1 small ball of dough for muzzle. Form
2 smaller balls of dough and press gently onto
cookies to create ears.
BAKE bears in preheated 325°F oven for
10 minutes or until lightly browned. Remove
to wire racks to cool. Decorate as desired using
frosting or melted chocolate to create paws,
eyes and bow ties.
10
Ribbon Of Hope Cookies
Heartwarming and inspiring, these special cut-out cookies will show how much you care.
Prep Time – 30 minutes | CHILL Time – 20 to 30 minutes | BAKE Time – 7 to 8 minutes | Makes – 2 dozen cookies
COOKIES
1 cup sugar
3/4 cup butter, softened (no substitutes)
1 egg
1 teaspoon Argo® Baking Powder
1/4 teaspoon salt
1 tablespoon Spice Islands® 100% Pure
Icing
2 cups powdered sugar
2 tablespoons Karo® Light Corn Syrup
1/2 teaspoon almond extract
2 to 3 tablespoons milk
Food coloring, optional
TO MAKE COOKIES:
CREAM sugar and butter in large bowl with
electric mixer; add egg. Beat in flour, baking
powder, salt and vanilla. Form into two balls.
Cover and chill 20 to 30 minutes.
ROLL 1 portion of the dough on lightly
floured surface to 1/4-inch thickness. Cut with
cookie cutters and place on ungreased baking
sheets. Repeat with remaining dough.
minutes, or until golden brown. Cool on
baking sheet for 1 to 2 minutes; remove to
wire rack. Ice and decorate as desired.
TO MAKE ICING:
COMBINE powdered sugar, corn syrup,
almond extract and enough milk for desired
spreading consistency. Tint with food color, if
desired.
11
Sugar Cookies
Traditional cut out cookies, perfect for the holidays or everyday!
Prep Time – 20 minutes | CHILL Time – 1 hour | BAKE Time – 7 to 9 minutes | Makes – 4 dozen cookies
2/3 cup sugar
1 tablespoon lemon juice
1 egg
1/4 teaspoon salt
Colored sugar for decorating
BEAT butter, sugar, corn syrup, lemon juice
and egg in large bowl with mixer at medium
speed until well blended. Gradually add
flour and salt; beat until well mixed. Cover;
refrigerate at least 1 hour, until dough is easy
to handle.
PREHEAT oven to 350°F.
ROLL OUT dough on lightly floured surface,
one third at a time, to 1/8-inch thickness. Cut
into desired shapes. Place on ungreased
baking sheets. Decorate as desired with
colored sugar.
BAKE 7 to 9 minutes or until lightly browned.
Remove and cool on wire racks.
12
The Facts About
Karo Corn Syrup
And High Fructose
Corn Syrup
Q.What is high fructose corn syrup and how is it different
from regular corn syrup?
A.Corn syrup is a sweetener derived from fresh corn picked and processed at its
peak state of flavor and sweetness. This is in all Karo Corn Syrup products used
for baking sold in retail stores. By contrast, high fructose corn
syrup starts with regular corn syrup, which is modified by
further processing and treated with enzymes to break it into
two different forms of sweeteners, fructose and glucose.
Q.Why do food manufacturers use high fructose
corn syrup?
A.Originally, high fructose corn syrup was developed
as a lower cost substitute for sugar. It is widely
used today as a sweetener in beverages,
bakery products, yogurts, and other
products that traditionally had used sugar
as a sweetener.
Q.What is the controversy about high
fructose corn syrup and why are so
many people avoiding it?
A.Since the early 1980’s, high fructose
corn syrup consumption has tripled and
recently was estimated at 60 pounds
per person annually. During this same
time period, the rate of obesity has also
increased dramatically. Some researchers
believe there is a link between the
increase in obesity and the increase in
high fructose corn syrup consumption.
There are other researchers, however,
that do not believe there is a
connection.
13
Q.Do any of Karo’s Corn Syrup products used in baking that are sold in
retail stores contain high fructose corn syrup?
A.No. When Karo was first introduced in 1902, it contained 0 grams
of high fructose corn syrup. Like the original, all Karo Corn Syrup
products used in baking that you can purchase today contain 0 grams
high fructose corn syrup. Karo will never add high fructose corn syrup
to current consumer products or introduce new corn syrup products
containing high fructose corn syrup.
Q.Do other brands of corn syrup currently contain high fructose corn
syrup and if so, how can I tell?
A.Yes. Karo is currently the only leading national brand of corn syrup that
contains 0 grams of high fructose corn syrup. Many other brands of
corn syrup do contain high fructose corn syrup. Check the ingredient
list on the back of the package where high fructose corn syrup must
be listed if it is in the product. You can also look for Karo’s package
labels that clearly announce “0 grams of high fructose corn syrup.”
If you’re looking to avoid high fructose corn syrup, you’ll get Karo’s
premium quality and performance with a guarantee of 0 grams high
fructose corn syrup.
Look For The Tag
On The Karo Bottle As An
Assurance of 0g High Fructose
Corn Syrup
14
Q.For baking and other recipes, are there benefits of using
Karo Corn Syrup compared to a brand containing high fructose
corn syrup?
A.Yes. In line with the company's founding philosophy in 1902, Karo
believes that you want a product as close to its wholesome, natural
state as possible.
Q.Are you providing recipes and resources for people that want to
avoid high fructose corn syrup?
A.Yes. In the fall of 2010, this totally new Karo recipe booklet was
introduced featuring cookie and bar recipes that are all high fructose
corn syrup free. FAQ’s are posted on our website to provide facts
about high fructose corn syrup and Karo.
15
Gooey Tin Roof Bars
These rich, delectable bars are deceptively easy to make.
Prep Time – 20 minutes | BAKE Time – 42 to 49 minutes | CHILL Time – 1 hour | Makes – 32 bars
1 box (2 layer size) chocolate cake mix
1/2 cup butter OR margarine, melted
4 eggs
1 cup Karo® Dark Corn Syrup
11/2 cups salted Spanish peanuts
1 cup miniature marshmallows
COMBINE cake mix and 1/2 cup butter in
a bowl until well blended. Press firmly
into ungreased 13 x 9-inch pan. Bake in a
preheated 350°F oven for 12 to 14 minutes or
until set.
COMBINE eggs, corn syrup, 1/4 cup butter and
vanilla in a large bowl with a wire whisk until
blended. Stir in peanuts, marshmallows and
chocolate chips. Pour over crust.
BAKE for 30 to 35 minutes or until set. Cool
on wire rack; then refrigerate for at least 1
hour. Cut into bars; store in refrigerator.
16
Blackberry Cheesecake Crumb Bars
Rich cheesecake on an oatmeal crumb crust. Nice for brunch or an anytime dessert.
Prep Time – 20 minutes | BAKE Time – 40 to 50 minutes | Makes – 16 to 20 bars
Crust
1/4 cup brown sugar
Filling
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1/2 teaspoon Spice Islands® 100% Pure
1/2 cup blackberry fruit spread
TO MAKE CRUST:
MIX oats, flour, corn syrup, brown sugar and
butter in a large bowl at low speed of electric
mixer until crumbly.
PRESS about 3/4 of mixture into the bottom of
a greased 8 x 8-inch or 11 x 7-inch baking pan.
Reserve remaining crumb mixture for topping.
TO MAKE FILLING:
BEAT cream cheese, sugar, egg and vanilla
in medium bowl with electric mixer until
smooth. Pour evenly over crust. Microwave
blackberry fruit spread in microwave-safe
container on HIGH (100%) for 20 to 30 seconds,
stirring every 10 seconds. Drop spoonfuls of
warm fruit spread over cream cheese mixture.
Use a knife to swirl fruit through cream cheese.
Top with reserved crumb mixture.
minutes or until center is set. Cool on wire
rack and cut into bars. Store in refrigerator.
17
Chocolate Caramel Bars
Ooey, gooey and decadent!
Prep Time – 15 minutes | BAKE Time – 15 minutes | CHILL Time – 1 hour | Makes – 4 dozen bars
Crust
1/2 cup brown sugar
1/4 teaspoon salt
1 cup semi-sweet OR milk chocolate chips
CARAMEL
3/4 cup butter OR margarine
1 cup brown sugar
1/2 cup chopped walnuts OR pecans (optional)
1/4 cup semi-sweet chocolate chips
1/2 teaspoon shortening
18
TO MAKE CRUST:
MIX flour, butter, brown sugar and salt in
large bowl with mixer at medium speed until
mixture resembles coarse crumbs; press firmly
into greased 13 x 9-inch pan.
BAKE 15 minutes in preheated 350°F oven or
until golden brown. Sprinkle chocolate chips
over hot crust; let stand 5 minutes or until
shiny and soft. Spread chocolate evenly; set
aside.
TO MAKE CARAMEL:
COOK butter, brown sugar and corn syrup in
a heavy 2-quart saucepan to boiling, stirring
frequently. Boil for 4 minutes without stirring.
Add vanilla and mix well.
POUR caramel over chocolate-covered crust;
spread evenly. Sprinkle with walnuts. Place
chocolate chips and shortening in a small
microwave-safe bowl and microwave on HIGH
(100%) for 30 seconds or until melted. Drizzle
melted chocolate over bars.
CHILL 1 hour to set. Let stand at room
temperature until softened. Cut into 2 x 1-inch
bars. Store in an airtight container at room
temperature.
Chocolate Glazed Brownies
Moist and dense, the ultimate chocolate dessert.
Prep Time – 25 minutes | BAKE Time – 40 to 45 minutes | CooL Time – 1 hour | Makes – 16 brownies
BROWNIE
3/4 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted
1/2 cup chopped walnuts
2/3 cup all-purpose flour
1/2 teaspoon salt
CHOCOLATE GLAZE
3 ounces semi-sweet chocolate
1 tablespoon butter OR margarine
2 tablespoons Karo® Light OR Dark Corn
Syrup
1 teaspoon milk
TO MAKE BROWNIE:
CREAM butter and sugar until light and fluffy
in large bowl with electric mixer on mediumhigh speed. Add vanilla and corn syrup;
blend thoroughly. Add eggs one at a time,
beating well after each addition. Stir in melted
chocolate and walnuts. Fold in flour and salt.
POUR into a greased 8 x 8-inch pan. Bake in
preheated 350°F oven for 40 to 45 minutes or
until edges begin to pull away from the pan.
Cool on wire rack.
TO MAKE CHOCOLATE GLAZE:
MELT chocolate and butter in small saucepan
over low heat. Remove from heat and stir in
corn syrup and milk, beating until smooth.
Pour over brownies. Cool 1 hour; cut into
squares.
19
Chocolate Pecan Pie Bars
Pecan pie in a bar, with bits of chocolate.
Prep Time – 20 minutes | BAkE Time – 50 minutes | COOL Time – 2 hours | Makes – 24 bars
Crust
1/4 cup sugar
1/2 cup Argo® OR Kingsford’s® Corn Starch
FILLING
11/4 cups Karo® Light OR Dark Corn Syrup
11/4 cups sugar
4 eggs
1/4 teaspoon salt
11/2 teaspoons Spice Islands® 100% Pure
11/2 cups (6 ounces) chopped pecans
TO MAKE CRUST:
COMBINE flour, 1/4 cup sugar and corn starch
in a large bowl. Cut in butter with a pastry
blender or 2 knives until crumbly. Press into
greased 13 x 9-inch pan.
BAKE in preheated 350°F oven for 15 minutes
until edges are lightly browned.
TO MAKE FILLING:
STIR together corn syrup, 11/4 cups sugar, eggs,
salt and vanilla in a large bowl until blended.
Add pecans and chocolate chips.
POUR over crust and bake an additional 35
minutes until filling is firm around the edges
and slightly soft in center.
COOL completely, about 2 hours, before
cutting in bars.
20
Coconut Toffee Cookie Bars
Rich caramel and chocolate in a buttery bar.
Prep Time – 15 minutes | BAKE Time – 35 to 40 minutes | COOL Time – 1 hour | Makes – 24 bars
CRUST
1 cup old fashioned oats
2 cups flaked coconut
3/4 cup brown sugar
1 egg
1 package (12 ounces) semi-sweet
chocolate chips
FILLING
1 can (14 ounces) sweetened condensed milk
1 package (8 ounces) toffee bits
TO MAKE CRUST:
MIX flour, oats, coconut and brown sugar in
a large bowl at low speed of electric mixer.
Add butter; continue to mix until crumbly.
Add egg, mixing well. Stir in chocolate chips.
Reserve 11/2 cups mixture for topping. Press
remaining crust mixture into bottom of
greased 13 x 9-inch pan. Bake in preheated
350°F oven for 10 minutes.
TO MAKE FILLING:
COMBINE sweetened condensed milk
and corn syrup. Pour evenly over hot crust.
Sprinkle with toffee bits. Crumble reserved
crust mixture evenly over filling.
BAKE 25 to 30 minutes until golden brown.
Cool 1 hour; cut into bars.
21
Cream Cheese Chess Bars
Reminiscent of little cheesecakes, these bars have a rich cream cheese filling.
Prep Time – 20 minutes | BAKE Time – 35 to 40 minutes | Makes – 32 bars
Crust
11/2 cups sugar
1 teaspoon salt
1/2 cup butter, softened (no substitutes)
1 egg
1/2 teaspoon almond extract (optional)
FILLING
1 package (8 ounces) cream cheese, softened
33/4 cups powdered sugar
3 eggs
2 tablespoons Karo® Light Corn Syrup
22
TO MAKE CRUST:
COMBINE flour, sugar, baking powder and salt
in a large mixing bowl. Add butter, corn syrup,
egg, vanilla and almond extract, if desired;
mix until well blended. Press into greased
13 x 9-inch pan.
TO MAKE FILLING:
MIX cream cheese, powdered sugar, eggs,
corn syrup and vanilla in large bowl with
electric mixer until smooth and creamy. Pour
evenly over crust.
minutes until light golden brown. Center will
still be gooey. Cool and cut into bars. Store in
refrigerator.
Gooey Chocolate Peanut Butter Bars
The name says it all – ooey and gooey.
Crust
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup Argo® OR Kingsford's® Corn Starch
TO MAKE CRUST:
combine flour, sugar and corn starch in a
medium bowl. Cut in butter until mixture is
crumbly. Press into greased 13 x 9-inch pan.
FILLING
2 eggs
1/2 cup brown sugar
1/4 cup creamy peanut butter
1/4 teaspoon salt
1/2 cup flaked coconut
minutes or until crust is lightly browned.
TO MAKE FILLING:
BEAT eggs, corn syrup, brown sugar, peanut
butter, vanilla and salt in a medium mixing
bowl. Stir in coconut and chocolate chips.
Pour over crust. Return to oven.
BAKE an additional 20 to 25 minutes, or until
mixture is golden. Cool on wire rack and cut
into bars.
23
O'Henrietta Bars
These bars will remind you of the famous candy bar.
Prep Time – 15 minutes | BAKE Time – 15 to 18 minutes | CHILL Time – 15 minutes | Makes – 16 bars
1/3 cup brown sugar
1/8 teaspoon salt
11/2 cups quick oats (not instant)
BEAT butter, brown sugar, corn syrup, vanilla
and salt in large bowl with electric mixer on
medium speed until smooth. Stir in oats.
Press into greased 8 or 9-inch square pan.
minutes or until center is barely firm. Cool on
wire rack 5 minutes.
SPRINKLE with chocolate chips; top with
small spoonfuls of peanut butter. Let stand 5
minutes; spread peanut butter and chocolate
over bars, swirling to marbleize.
COOL completely on wire rack. Refrigerate 15
minutes to set topping. Cut into bars.
24
Peanut Butter Chocolate Chip Blondies
Peanut butter AND chocolate! These are a guaranteed hit!
1/2 teaspoon salt
1 cup peanut butter, creamy OR chunky
1 cup brown sugar
2 eggs
1 teaspoon Spice Islands® 100% Pure Bourbon
Vanilla Extract
1 package (12 ounces) semi-sweet chocolate
chips
MIX flour, baking powder and salt in a
medium bowl; set aside. Beat peanut butter,
butter and brown sugar together in a large
bowl with mixer at medium speed until
smooth. Blend in corn syrup, eggs and vanilla.
Reduce mixer speed; beat in flour mixture.
Fold in chocolate chips.
SPREAD in ungreased 13 x 9-inch pan.
BAKE in preheated 350°F oven 35 to 40
minutes or until lightly browned. Cool in pan
on wire rack. Cut into bars.
25
Peanut Butter Chocolate Crispy Treats
These crispy, chewy cereal bars are the perfect lunch box dessert!
Prep Time – 10 minutes | Cook Time – 5 minutes | CooL Time – 1 hour | Makes – 18 bars
1/2 cup sugar
1 cup mini chocolate chips
6 cups chocolate crispy cereal
3/4 cup peanut butter chips
1/4 cup mini chocolate chips
COOK corn syrup and sugar together in
a large pan over medium heat, stirring to
dissolve sugar. Bring mixture to a boil. (OR in
a 1-quart microwave-safe bowl; microwave on
HIGH (100%) for 2 to 21/2 minutes until syrup
boils). Remove from heat.
STIR in baking soda and vanilla until blended
thoroughly. Stir in 1 cup mini chocolate chips
until completely melted and smooth. Add
cereal and stir to coat.
POUR into greased 13 x 9-inch pan and pat
into place.
TOP with peanut butter chips and 1/4 cup mini
chocolate chips, then press down.
COOL at least 1 hour and cut into squares.
Store in airtight container for up to 2 days.
26
Popcorn Bars
Kid friendly treats – these won't last long!
Prep Time – 15 minutes | CooL Time – 1 hour | Makes – 24 bars
1 package microwave popcorn, popped
(about 9 to 10 cups)
1 cup salted peanuts
1 cup coarsely crumbled pretzels
1 package (11 ounces) butterscotch OR white
chocolate chips
1 cup candy coated chocolate pieces
SPRAY a large bowl with cooking spray. Add
popcorn, peanuts and pretzels.
COOK corn syrup and butter in a medium
saucepan over medium heat. Stirring
constantly, bring to a full boil for 1 minute.
Remove from heat and add butterscotch
chips, stirring until melted. Pour over popcorn
mixture and mix well. Stir in candy coated
chocolate pieces.
PRESS into a greased 13 x 9-inch pan. Cool at
least one hour. Cut into bars.
27
Rocky Road Cereal Bars
Classic rocky road ingredients of marshmallows, peanuts and chocolate in a cereal bar.
Prep Time – 10 minutes | CHILL Time – 1 hour | Makes – 24 bars
61/2 cups chocolate crispy cereal
4 cups miniature marshmallows
1 cup salted peanuts
1 package (12 ounces) semi-sweet chocolate
chips
1 cup creamy peanut butter
COMBINE cereal, marshmallows and peanuts
in a large mixing bowl. Set aside.
HEAT corn syrup and chocolate chips in a
saucepan over medium heat until smooth,
about 4 to 5 minutes (OR in microwave-safe
container, microwave on HIGH (100%) for 11/2
minutes until smooth). Remove from heat and
stir in peanut butter. Combine with cereal
mixture and mix well.
POUR into greased 13 x 9-inch pan and pat
into place.
CHILL 1 hour until firm and cut into squares.
28
White Chocolate Cherry Almond Bars
A perfect treat when you're expecting company.
1 package (12 ounces) white chocolate chips,
divided
2 eggs
1/2 cup sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
2/3 cup cherry preserves
1/2 cup flaked coconut
1/2 cup sliced almonds
MELT butter in a small saucepan over low
heat, stirring just until melted. Remove from
heat. Without stirring, add corn syrup and
1 cup white chocolate chips. Set aside.
BEAT eggs in large bowl with electric mixer
at high speed until foamy. Gradually beat
in sugar. Add butter mixture and almond
extract. Stir in flour, just until blended. Spread
half of batter in lightly greased 8 x 8-inch pan.
BAKE in preheated 325°F oven 18 to 20
minutes or until light golden brown.
MELT cherry preserves in microwave-safe
bowl on HIGH (100%) for 20 to 30 seconds.
Spread over partially baked bars. Stir
remaining white chocolate chips and coconut
into reserved batter. Drop by spoonfuls over
preserves. Top with sliced almonds.
BAKE 20 to 25 minutes or until lightly
browned. Cool completely on wire rack; cut
into bars.
29
White Chocolate Lemon Bars
These easy bars start with a cake mix!
Prep Time – 20 minutes | BAKE Time – 42 to 49 minutes | CHILL Time – 1 hour | Makes – 24 bars
1 box (2 layer size) lemon cake mix
4 eggs
1 teaspoon Spice Islands® Lemon Peel
1 cup white chocolate chips
1 cup sliced almonds
COMBINE cake mix and 1/2 cup butter in a
bowl until well blended. Press firmly into
ungreased 13 x 9-inch pan. Bake in preheated
350°F oven for 12 to 14 minutes or until set.
COMBINE eggs, corn syrup, 1/4 cup butter and
lemon peel in a large bowl with a wire whisk
until blended. Stir in chips and almonds. Pour
over crust.
BAKE for 30 to 35 minutes or until set. Cool
on wire rack; then refrigerate for at least 1
hour. Cut into bars; store in refrigerator.
30
White Chocolate Peanut Butter Bars
Rich shortbread crust with decadent peanut butter and white chocolate.
Prep Time – 25 minutes | BAKE Time – 33 to 40 minutes | CooL Time – 5 to 10 minutes | Makes – 32 bars
1 cup powdered sugar, divided
1 cup butter, softened (no substitutes)
1 package (10 ounces) peanut butter chips,
divided
3 eggs
1 package (12 ounces) white chocolate chips
1 teaspoon shortening
Decorating Tip: To make a colored topping,
reserve 3 tablespoons of the melted white
chocolate and stir in a small amount of paste
food coloring. Frost the bars with the white
chocolate and then drizzle with the colored
white chocolate. Use a knife to swirl the
colors. Or get really creative and use several
different colors!
COMBINE flour and 1/2 cup powdered sugar
in a medium bowl; cut in butter with pastry
blender or two forks. Mix until crumbly. Press
into the bottom of an ungreased 13 x 9-inch
pan. Bake for 15 to 18 minutes in preheated
350°F oven or until lightly browned around the
edges (the surface will not brown).
MICROWAVE 1 cup peanut butter chips and
corn syrup in a large microwave-safe bowl on
HIGH (100%) for 1 minute, stirring occasionally
until chips are melted. Beat in the peanut
butter and eggs. Pour into crust. Top with
remaining peanut butter chips. Bake for 18 to
22 minutes or until filling is set. Cool 5 to 10
minutes on wire rack.
MICROWAVE white chocolate chips and
shortening in a microwave-safe bowl on
MEDIUM (50%) for about 1 minute, stirring
occasionally until melted. Spread over bars.
Cool completely before cutting.
31
For additional recipes and information visit us at
www.karosyrup.com
or call toll free (866) 430-5276.
©2010 ACH Food Companies Inc. All Rights Reserved.

All - Become a Better Baker

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