October Treat Recipes

Thanks for all who came and the yummy treats you brought. Enjoy the recipes!

Magic Cookie Bar Recipe (April Johnson)

For the bottom:

1 cup melted butter

4 cups crushed graham crackers

Combine and spread on large cookie sheet

To sprinkle on top, one at a time:

3 cups coconut

1 ½ cups butterscotch chips

1 ½ cups milk chocolate chips

Pour 2 cans sweetened condensed milk over top

Then sprinkle 1 to 1 ½ cups walnuts

Bake at 325 for 30 minutes or a little less

You may need to add a bit more butter for the bottom, the goal is to make it the consistency of a cheesecake crust.

Spiced almonds/brittle.... (Laurie Parker)

2 cups almonds (raw or roasted, but not salted)
1 Tablespoon Cinnamon
1 tsp cayenne pepper (more if you like them really spicy) :)
1 cup sugar
1/2 cup water
1/4 tsp salt
large sauce pot
wooden spoon
parchment paper or silicon mat

If your almonds are raw, roast them in the oven on a pie plate or cake pan for 15 minutes at 400 degrees. Set them aside to cool and add the cinnamon and cayenne pepper.

In a heavy sauce pan put in sugar, water, and salt. Set the heat to high, put a lid on top and boil for 10 minutes. After 10 minutes, take the lid off and watch the pot closely. The bubbles in the sugar mixture should be piling on top of each other. When the color changes to medium to dark amber, through the almond mixture in and take off the heat and stir like mad. Once the almonds are coated, pour onto parchment paper. If you want more individual pieces, use a couple of forks to separate almonds. Let cool and then break apart brittle and put into an air tight container.

Almond Creme Cookies (Reba Orton)

Cookies: 6T chilled butter

1 C sifted flour
2 1/2 T light cream
Blend flour and butter w/pastry blender. Add in cream a little at t time until dough is moistened. Form in a ball and roll out to 1/8" thickness. Cut in rounds. Dip rounds in sugar on one side and place sugar side up on an ungreased cookie sheet. Bake 8 minutes at 375 degrees.
Almond Creme: 3/4 C powdered sugar
1 T soft butter
1/8 tsp almond extract
1 T light cream
Form into sandwich cookies or spread almond cream on top of cookies.

Makes 30 cookies or 15 sandwiches


Caramel Popcorn (Bonnie Synder)
1 1/4 c white corn syrup
3 C brown sugar
1 sq margarine
1 can sweetened condensed milk
3 gal. popped popcorn

Over medium heat, bring corn syrup and brown sugar to a boil, then add sweetened condensed milk. Bring to a boil again and add margarine; return to b oil and cook to softball stage. Pour over popcorn.

Ultimate Bar Cookies (Tiffany Robb)

2 cups flour

1/2 cup brown sugar

1/2 cup butter, softened

1 cup coursely chopped walnuts

1 3.5-ounce jar macadamia nuts, coursely chopped (1 cup)

1 6-ounce package whits baking bars, coursely chopped (1 cup) I use white chocolate chips

1 cup milk chocolate pieces

3/4 cup butter

1/2 cup brown sugar

In a medium owl, beat flour, 1/2 cup brown sugar, and 1/2 cup butter till mixture forms fine crumbs. Press into the bottom of an ungreased 13x9 inch baking pan. Bake in a 350 degree oven about 15 minutes or till lightly browned.

Transfer pan to a wire rack. Sprinkle nuts, and chocolate pieces over hot crust. Cook and stir 3/4 cup butter and 1/2 cup brown sugar till bubbly. Cook and stir for one minute more. Pour over nuts and chocolate in pan. Bake about 15 minutes more or just till bubbly around edges. Cool in pan on a wire rack. Cut into desired shapes. Makes 36 bars.

Scotcharoos (Kim Roberts)
1 C karo syrup
1 pkg chocolate chips
1 pkg butterscotch chips
1 C peanut butter
1 C sugar
6 C rice krispies

Mix together karo syrup and sugar. Cook until it boils. Remove from heat. Add peanut butter, pour in rice krispies and stir. Press into greased 9x13 pan. Melt chocolate and butterscotch chips in double broiler. spread over rice krispies. let cool and cut into squares.


Apricot Bars (Elisa Allan)
From Crisco Classic Recipes:

2/3 cup chopped dried apricots
2/3 Cup water
1/2 cup SMUCKER's Apricot Preserves (I just used homemade apricot-pineapple jam as substitute for both the Smuckers and the dried apricots)
1 T granulated sugar
1/2 t almond extract
1 butter flavor CRISCO stick or 1 Cup Butter Flavor CRISCO all-vegetable shortening
1 1/2 Cups firmly packed light brown sugar
1 1/2 Cups all purpose flour
1 1/2 Cups quick oats (not instant or old-fashioned), uncooked
1 t baking powder
1/2 t salt

1. Combine apricots and water in small covered saucepan. Cook on medium heat about 10 minutes. Remove lid. Cook until apricots are tender and water has evaporated. Add preserves, granulated sugar and almond extract. Stir until preserves melt. Cool to room temperature.

2. Heat oven to 350 F. Place wire rack on countertop for cooling bars. (If you don't have a cooling rack, I usually use a wet/damp dishtowel)

3. Mix 1 Cup shortening, brown sugar, flour, oats, baking powder, and salt in a bowl. Mix at low speed of electric mixer until well blended and crumbly.

4. Press half of mixture in bottom of ungreased 13x9x2 inch baking pan. Spread apricto mixture evenly over crust. Sprinkle remaining crumb mixture over filling. Press down gently.

5. Bake at 350 F for 30 minutes or until crust is golden brown. DO NOT OVERBAKE. Remove pan to wire rack. Cool slightly. Run spatula around edge of pan to loosen. Cool completely in pan on wire rack. Cut into 2x1 1/2 inch bars. (or bar in size of your choice! :)