Triple-Layer Cracker Toffee Bars

90 buttery rectangular crackers (from 13.7-oz box)                                                                

1 can (14 oz) sweetened condensed milk (not evaporated)                                                                

1  cup packed brown sugar                                                                

1/2 cup butter                                                                

1/4  cup milk                                                                 

1  bag (11.5 oz) milk chocolate chips (2 cups)

1 Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.                                                            

2 In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.                                                            

3 Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.                                                            

4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

Source: Pillsbury

Bananas Foster Bars

Ingredients:

Bars:
1/2 cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup bananas, diced
1/2 cup (2 ounces) pecans or walnuts, chopped

Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups confectioners’ sugar, sifted

Cooking Directions:
Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.
Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners’ sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners’ sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch square pan.

Source: www.butterisbest.com/southernliving

Caramel Pecan Bars

3-1/12 cups coarsly chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup butter
3 Tbsp whippling cream

Arrange pecans in a single layer on a baking sheet. Bake at 350 deg. for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

Pulse flour, powdered sugar and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press crubs mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy duty aluminum foil lined 13x9 inch pan.

Bake at 350 deg. for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 mintues or until completely cool.

Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a 3 qt sauce pan over medium-high heat. Stir in toasted pecans and spoon hot filling into prepared crust.

Bake at 350 deg. for 25-30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool. When cool, using the aluminum foil as handles, carefully lift the tart from the pan and transfer to a serving tray. Cut into 12 squares.

Source: November 2009 Southern Living

Low Fat Strawberry Cheese Bars

Ingredients
1 (10-ounce) package frozen strawberries, thawed
1 tablespoon cornstarch
1 3/4 cups finely crushed low fat cinnamon graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons water
2 (8-ounce) packages fat free cream cheese
1 (14-ounce) can EAGLE BRAND® Fat Free Sweetened Condensed Milk (NOT evaporated milk)
4 egg whites
1 egg
1/3 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons flour

Instructions
Preheat oven to 350°F. In blender, blend strawberries until smooth.
In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool.
Spray 13x9-inch baking pan with cooking spray. Combine graham cracker crumbs, butter and water; press on bottom of prepared pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add egg whites, egg, lemon juice and vanilla; mix well. Stir in flour; pour into prepared pan.
Drop strawberry mixture by spoonfuls over batter. Gently swirl with knife. Bake 25 to 30 minutes or until center is set. Cool. Chill. Store leftovers covered in refrigerator.
Makes: 28 servings

Source: www.eaglebrand.net