Neopolitan Rice Krispy Treats

I made these for a family reunion and they were tasty and oh so cute. I also think that these would be great for a bake sale.

First layer:
2 Tbs. butter
25 strawberry large marshmallows
5 1/2 cups rice krispies
2 drops red food coloring

Second Layer:
2 Tbs. butter
25 large marshmallows
5 1/2 cups rice krispies
1 Tbs. vanilla

Third Layer:
2 Tbs. butter
25 large marshmallows
5 1/2 cups chocolate rice krispies
1/4 cup chocolate chips

Prepare 13/9 pan with cooking pray. Begin with first layer. In super large pot, melt the 2 tablespoons butter over medium heat. Add the red food coloring. Blend until the butter is pink. Stir in strawberry marshmallows. When melted, stir in rice krispies. Coat well. Pour into prepared pan and press down flat with a buttered spoon. Rinse out pan until it is no longer pink. Move onto layer # 2. Melt butter. Add marshmallows. Melt. Stir in rice krispies. Glop on top of layer one in the pan. Use a buttered spoon to press down flat. No need to rinse or anything for: Layer # 3. Melt butter. Add marshmallows. Melt. Stir in rice krispies and chocolate chips. When coated, glop on top of layers one and two. Press down hard and flat with a buttered spoon. When set, cut into bars. Wrap individually in plastic wrap.

AMARETTO BLONDE BROWNIES

These are super easy and surprisingly delicious despite their simplicity. They were originally called "Almond Bars" which I thought was kind of a drab name. I have rechristened them "Amaretto Blonde Brownies." A bit snazzier, don't you think?

4 eggs
2 cups sugar
1 cup butter, melted
2 cups flour
2 1/2 tsp. almond extract
confectioners' sugar

In a mixing bowl, beat the eggs and sugar until lemon-colored. Add the butter, flour and extract; mix well. spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

SUNBURST LEMON BARS

SUNBURST LEMON BARS

Base:
2 cups all-purpose flour
½ cup powdered sugar
1 cup butter, softened

Filling:
4 eggs, slightly beaten
2 cups sugar
¼ cup all-purpose flour
1 tsp. baking powder
¼ cup lemon juice

Glaze:

1 cup powdered sugar
2 to 3 Tbs. lemon juice

Heat oven to 350. Lightly spoon flour into measuring cup; level off. In large bowl, combine all base ingredients; beat at low speed until crumbly. Press mixture evenly in bottom of ungreased 13X9 inch pan. Bate for 20-30 minutes or until light golden brown.

Meanwhile, in large bowl, combine all filling ingredients except lemon juice; blend well. Stir in ¼ cup lemon juice.

Remove pan from oven; pour filling over warm base. Return to oven; bake at 350 for an additional 25 to 30 minutes or until top is light golden brown. Let completely cool.

In small bowl, combine one cup powdered sugar and enough lemon juice to make a glaze. Blend until smooth. Glaze cooled bars.

MINT BROWNIES

From my friend, Tresa:

Cream together:

1 lb. butter
4 cups sugar
1 1/3 cup of cocoa
1 t. vanilla

Then add:

8 eggs
4 cups flour

Grease and flour jelly roll pan. Bake at 350 degrees for 24-28 minutes. Wait to cool. Ice with mint frosting.

Mint Frosting:

2 1/3 cups powder sugar
1/3 cup softened butter
2 T. milk
dash of salt
1 t. mint extract
green food color

Cream together. Add green food color till "mint" color.

SCHOOL LUNCH PEANUT BUTTER BARS

For years a favorite bar cookie of Utah Valley students. I ate my fair share in high school, which is probably why I was never skinny in high school, come to think of it.

Layer One:

¾ cup butter, softened

¾ cup white sugar

¾ cup brown sugar

3 eggs

¾ cup peanut butter

¾ tsp soda

½ tsp salt

½ Tbs vanilla

Mix well with electric mixer.

Add 1 3/4 - 2 cups flour and 1 3/4 cups quick or rolled oatmeal. Mix in well. Spread evenly on greased 12 X 16 inch cookie sheet. Bake at 325 degrees for about 20 minutes.

Layer Two:

Spread chocolate chips over layer one while still warm. Let cool.

Layer Three: (optional)

3-4 cups powdered sugar

1 ½ cups peanut butter

8 Tbs evaporated milk

Mix together and spread over top of chocolate layer. Cut into bars.

Or you can change Layer Two to: spread creamy peanut butter over top and for Layer Three: Melt until smooth, 1 Tbs butter and 1/3 cup cocoa. Add to above mixture and beat until smooth: 2 ½ cups powdered sugar ½ Tbs vanilla, 1/8+ milk. Spread over peanut butter layer.

OR you can add chocolate chips to the oatmeal batter and when cooled, frost with chocolate frosting (preferably Duncan Hines classic chocolate.)

Cut into bars.

CHERRY BARS

I make these a few times a year. The recipe is great because it makes a big batch. So, don't hog them all to yourself. If you can help it.

CHERRY BARS

1/2 lb butter, softened

2 cups sugar

1 t. vanilla

1 1/2 t. almond extract

4 eggs

3 cups flour

21oz. can cherry pie filling

Frosting:

1 cup powdered sugar

1 T. butter, softened

1 T milk

1 t. almond extract.

Cream together butter, sugar and extracts. Add eggs one at a time and beat well. Add 3 cups flour. Spread 2/3 of dough onto greased jelly-roll pan. Spread cherry pie filling. Drop small bits of dough on top. Bake at 350 degrees for 30-35 minutes until light, golden brown. Drizzle with frosting while still warm. Store loosely covered.