Triple Treat Touchdown Bars Recipes

TRIPLE-LAYER COOKIE BARS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan. , Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. , Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars.

TRIPLE TREAT TORTE

Steps:

• In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 16-20 minutes or until golden brown. Cool completely on a wire rack., For filling, in a large bowl, beat the sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust. , For topping, in another bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight.

TRIPLE TREATS (COPYCAT OH HENRY BARS)

Steps:

• In a double boiler, melt chocolate and shortening.
• Stir until smooth.
• Remove from heat.
• Pour 1/2 into a foil lined 8 inch square pan.
• Refrigerate until firm.
• Combine caramels, water and butter.
• Place mixture on low heat until smooth.
• Stir in nuts.
• Pour into chocolate lined pan.
• Spread evenly and top with remaining melted chocolate.
• Refrigerate until firm, about 1 hour.
• Cut into bite sized pieces.

TRIPLE THREAT BARS

Steps:

• Preheat oven to 350 degrees.
• Place butter in 9 x 13 pan and melt in oven.
• Remove pan from oven.
• Sprinkle graham wafer crumbs evenly in pan.
• Sprinkle coconut evenly in pan.
• Pour condensed milk evenly over coconut.
• Place back in oven for 20-25 minutes until golden brown.
• About 5 minutes before taking out pan, melt peanut butter and chocolate chips in small sauce pan over low heat. Stir constantly to prevent burning.
• Pour peanut butter and chocolate mixture over hot base.
• Cool 10 minutes and then sprinkle mini peanut butter cups and cut up caramels evenly over bars.
• If desired run a knife through caramels once they have had a few minutes to melt to spread out a bit.

TRIPLE-TREAT TOUCHDOWN BARS

Steps:

• 1. Preheat the oven to 350°F. Lightly grease an 8-by-8-inch baking pan with cooking spray. To help remove the cookies, line the pan, lengthwise and widthwise, with two 8-inch-wide sheets of parchment paper or foil, shiny side up, leaving a few inches of the paper hanging over the edges. Lightly grease with cooking spray.2. To make the cake: In the top of a double boiler, melt the chocolate and butter and set aside to cool slightly. In a small bowl, whisk together the flour and salt until blended.3. In a medium bowl, whisk the eggs and sugar until well blended. Stir in the melted chocolate mixture and the peppermint extract. Stir in the flour mixture until blended. Pour the batter into the prepared baking pan. Bake in the center of the oven until firm to the touch and a toothpick inserted in the middle comes out just clean, about 20 minutes. Transfer to a rack to cool.4. To make the frosting: In a medium bowl, beat together the butter, powdered sugar, cream, and peppermint extract until it reaches a spreading consistency. Spread over the top of the cooled cake. Chill for 30 minutes.5. To make the topping: In the microwave or in a saucepan over low heat, melt the chocolate and the butter, stirring to combine. Drizzle the mixture over the frosting, then tilt the pan so the topping covers the frosting. Chill until the chocolate is firm, then cut into small squares.VariationFor Triple-Treat Almond Bars, follow the main recipe, substituting 1/2 teaspoon pure vanilla extract for the 1/4 teaspoon peppermint extract in the cake. In the frosting, substitute almond extract for the peppermint, and sprinkle the topping with toasted sliced almonds.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.