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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Treasure Chest Bars |
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Serves: 48 Print this RecipeServing Size: 1 bar Marie Hammons - Shawnee, Kansas Bake-Off® Contest 14, 1962 Prize Winner This recipe was developed by mistake by Mrs. Hammons. She was not having success with her usual cookie recipe and so decided to add fruit, nuts and candy to salvage the batter. She then baked the creation in a jellyroll pan. The result is a delicious bar packed with a treasure of goodies! BARS 2 cups all-purpose flour 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 1/2 teaspoons baking powder Dash salt 1/2 cup margarine or butter, softened 3/4 cup milk 1 teaspoon vanilla extract 2 eggs 3 bars (1.45-oz) milk chocolate candy, cut into small pieces 1 cup maraschino cherries, drained, halved 1 cup coarsely chopped mixed nuts ICING 1/4 cup butter 2 cups powdered sugar 1/2 teaspoon vanilla extract 2 to 3 tablespoons milk Heat oven to 350°F. Grease and flour 15 x 10 x 1-inch baking pan. In large bowl, combine all bar ingredients except chocolate, cherries and nuts. Blend at medium speed until smooth, about 2 minutes. By hand, stir in chocolate, cherries and nuts; spread in greased and floured pan. Bake at 350°F. for 25 to 30 minutes or until light golden brown. In small heavy saucepan over medium heat, brown butter until light golden brown, stirring constantly. Remove from heat. Stir in powdered sugar and 1/2 teaspoon vanilla. Add 2 to 3 tablespoons milk; blend until smooth and of desired spreading consistency. Spread over warm bars. Cool completely. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 bar): Calories 120; Protein 2g; Carbohydrate 15g; Fat 6g; Sodium 55mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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