Banana Nut Fudge Brownies

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Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon vanilla
• 1/2 cup sugar
• 1/4 teaspoon baking powder
• 1/3 cup chopped walnuts or chopped pecans
• 1/4 teaspoon salt
• 1 large overripe banana mashed
• 1 egg
• 1/4 cup butter
• 6 ounces semi-sweet chocolate chips or 6 oz semisweet baking chocolate

Steps:

• Preheat oven to 350 Grease bottom of an 8 square baking pan
• Mix all ingredients EXCEPT the butter and the chocolate chips on low just until blended
• Melt butter amp; chocolate
• stirring often
• in a saucepan on stove over low heat until smooth
• Add melted mixture to other mixture and beat until well blended
• Pour into prepared pan and bake at 350 for about 3o minutes or until toothpick inserted in the center comes out clean
• Cool on wire rack

Chocolate-Peanut Butter Dream Bars

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Ingredients:

• 3/4 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter melted
• 1 18 1/4 ounce box brownie mix
• 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup chopped dry roasted peanuts
• 4 ounces cream cheese softened
• 1/2 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 3 tablespoons milk
• 1 1/2 cups heavy cream
• 1 tablespoon light corn syrup
• 3/4 cup semi-sweet chocolate chips
• whipped cream chopped peanuts chocolate-peanut butter candies and caramel sauce to garnish

Steps:

• Heat oven to 350F
• Spray a 9-inch square baking pan with nonstick cooking spray Line pan with foil
• allowing sides to overhang; spray foil
• In small bowl
• combine graham cracker crumbs and granulated sugar
• Mix in melted butter
• Press crumb mixture into prepared pan
• Bake until golden
• about 5 to 7 minutes
• Cool on wire rack
• Prepare brownie mix according to package directions for cakelike brownies adding 1/4 cup water
• 1/3 cup oil and 3 eggs
• Fold in chopped nuts
• Pour batter into crust-lined pan
• Return to 350F oven; bake until brownie is just set and a toothpick inserted in center comes out clean
• 30 to 35 minutes
• Cool completely in pan on a wire rack
• With electric mixer in medium bowl
• beat cream cheese until smooth
• Add peanut butter and confectioners sugar; beat until just blended it will look lumpy
• Add milk; beat lightly to loosen mixture
• In separate bowl
• whip 1 cup of the cream and gently fold into peanut butter mixture
• Spread mousse evenly over cooled brownie
• Refrigerate 1 hour
• Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling
• Remove from heat; add corn syrup and chocolate chips
• Cover and let stand 5 minutes
• Stir until smooth
• Pour glaze over chilled mousse and spread to cover completely
• Return to refrigerator for at least 1 hour
• Run a small knife around inside of pan and lift out brownie
• Heat knife under hot running water and trim edges
• Slice brownie
• rinsing knife after each cut
• into 5 strips about 1-1/2 inches wide
• Cut each strip into 5 pieces about 1-1/2 inches square
• Transfer to a serving plate and garnish with whipped cream
• nuts
• candy and caramel sauce

Easy Toffee Brownies

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Ingredients:

• 1 3 1/2 ounce box chocolate pudding mix such as jello brand use the cook and serve kind not instant
• 2 cups 2% low-fat milk the more milk fat the richer it will be
• 1/2 cup unsalted butter
• 1 18 ounce box devil's food cake mix such as duncan hines
• 1 12 ounce package toffee pieces with it won't effect the outcome of the brownies or 1 12 ounce package without chocolate it won't effect the outcome of the brownies

Steps:

• Preheat oven 350
• In a medium size sauce pan on med/low heat add in your milk and your pudding mix IMPORTANT DO NOT FOLLOW PUDDING MIX DIRECTIONS
• bring to a boilas soon as it boils add in your butterand mix and turn off heat and set aside Get a large mixing bowlempty out your cake mix IMPORTANT DO NOT FOLLOW CAKE MIX DIRECTIONS After you empty out the cake mixstir in your pudding mixtureOnce everything in mixed well pour batter into a greased 9x13 glass pan Sprinkle the whole bag of toffee chips over brownie batter Bake 350 for 45 minutes
• For a variation you can change cake mix baseand or add 1 cup chopped nuts

Pumpkin Spice Bars

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Ingredients:

• 1 package spice cake mix
• 16 ounces cooked pumpkin or 16 ounces cooked canned pumpkin
• 8 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1 lb confectioners' sugar
• 1 cup flaked coconut lightly toasted
• 1/2 cup vegetable oil or 1/2 cup canola oil
• 4 large eggs
• 1 teaspoon cinnamon

Steps:

• Preheat oven to 350F degrees
• Grease a jelly roll pan large baking sheet with a small edge all the way around
• In a large bowl using a mixer at low speed blend cake mix with salad oil eggs and pumpkin
• Blend until moistened
• Then mix at medium speed for 2 minutes
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes
• Meanwhile at low speed beat cream cheese vanilla and cinnamon
• Add confectioners sugar; beat until smooth
• spread evenly over completely cooled cake
• Sprinkle with toasted coconut
• To serve cut in 2 inch bars

Sinful Vegan Cookie Bars

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Ingredients:

• 3 cups rolled oats
• 6 tablespoons flax seeds
• 1 cup dates soaked in 1-2 C water-save water and use in recipe
• 2 ripe bananas
• 1 cup unsweetened flaked coconut
• 2 tablespoons ground flax seeds
• 1 tablespoon cinnamon
• 1 tablespoon kosher salt to taste
• 1/2 cup raisins
• 3 tablespoons vegan butter or neutral oil
• 1/2 cup water
• 2 teaspoons vanilla
• 1/4 cup maple syrup
• 1 tablespoon oil
• 1 cup non-dairy chocolate chips
• 1/4 cup dried cranberries

Steps:

• Soak dates in water for at least 30 minutes Blend dates soaking water and bananas until smooth
• Combine ground flax with 1/4 C warm water and stir Let sit for 15 minutes to create a vegan egg If not using ground flax grind your chia seeds before mixing into water
• Combine dry ingredients and mix in banana-date mixture and flax egg Stir to combine and add water if needed
• Bake at 350 for 20 minutes in a 9x11 baking pan