​Smore’s Bars
I found this recipe on Mel’s Kitchen Café and have loved it every time I make it!


Ingredients:
2 cups flour
2 cups crushed graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
1 1/2 cups packed light brown sugar
1 teaspoon vanilla
2 large eggs
1 7-ounce container of Jet-Puffed Marshmallow Creme
2 cups milk chocolate chips


Directions:
1. Preheat the oven to 350 degrees F.
2. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.
3. In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt.
4. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes.
5. Beat in the eggs and vanilla until well combined.
6. Reduce the mixer speed to low and add the flour mixture, mixing until combined.
7. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened.
8. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.
9. Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through.
10. Bake the bars until golden brown, about 30-32 minutes. Cool completely.
11. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

Banana Bars with Vanilla Bean Cream Cheese Frosting
Ingredients:
1/2 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt


Directions:
1. Preheat oven to 350 degrees F.
2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
3. Beat in the eggs, bananas, and vanilla.
4. Add flour, baking soda and salt, mixing until just until blended.
5. Transfer to a greased cookie sheet, 15x10x1-in.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool before Frosting.




Vanilla Bean Cream Cheese Frosting

Ingredients:
1/2 cup butter, room temperature
8 ounces cream cheese, room temperature
1 1/2 teaspoon vanilla bean paste
2 pounds powdered sugar
Evaporated milk


Directions:
1. In bowl of electric mixer, beat butter and cream cheese until light and fluffy.
2. Add vanilla bean paste and a few cups of powdered sugar. Beat until combined.
3. Slowly add the remaining powdered sugar and evaporated milk until all sugar is used and desired spreading consistency is reached. You will probably need about 1/4 cup to 1/2 cup evaporated milk.
4. Spread onto cooled banana bars.

Chocolate-Toffee- Caramel Bars


Ingredients:


1 butter recipe yellow cake mix
1/3 cup oil
2 eggs
2 cups semi-sweet chocolate chips
1 cup white vanilla chips
3 (1.4 oz) Heath bars, cut into pieces
½ cup butter
32 vanilla caramels, unwrapped
1 (14 oz) can sweetened condensed milk


Directions:
1. Heat oven to 350’. Grease 9x13 pan really well. (I also sometimes line the pan with parchment). In a large bowl, combine cake mix, oil, and eggs. Blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (It will be VERY thick). Press half the mixture into the bottom of the greased pan. Bake for 10 minutes.
2. In the microwave, combine the butter, caramels and sweetened condensed milk. Cook at 30 second intervals until the caramels are melted and the mixture is smooth.
3. Remove partially baked crust from the oven and carefully pour the Carmel mixture evenly over the crust. Crumble the remaining cake mix mixture over the caramel.
4. Return the pan to the oven, bake an additional 25 to 30 minutes or until the top is set and the edges are deep golden brown. Cool 40 minutes and then refrigerate 1 hour. Cut into bars. I like them cold, so I store them in the refrigerator.