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HEAT oven to 375ºF. Combine graham cracker crumbs, flour and baking powder in small bowl. BEAT sweetened condensed milk and butter in large bowl until smooth. ADD crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
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Stir in nuts, cherries, and chocolate chips. Turn into a 15 X 10 X 1 inch jelly roll pan. Bake at 325 degrees F. Frost while warm. FROSTING: Brown the butter over medium heat. Remove from heat and blend in the rest of the ingredients. Beat until smooth and creamy. Frost the bars.
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Step 2: Mix the Wet Ingredients: In a mixing bowl, cream together the softened lavender-infused butter, organic raw cane sugar, and golden demerara brown sugar until light and fluffy. Add the free-range organic egg and Tahitian vanilla extract. Mix until well combined.
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Coat a 9x13-inch baking dish with cooking spray. Mix graham cracker crumbs and butter in a bowl until well combined. Transfer the mixture to the prepared baking dish and press onto the bottom. Pour sweetened condensed milk on graham cracker crust. Sprinkle with an even layer of chocolate chips, coconut, and nuts.
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Preheat the oven to 325 degree F. In a medium-sized bowl, combine the flour, baking soda, salt, and baking soda; mix well and set aside. In a large bowl, with an electric beater on high speed, beat together the granulated sugar, brown sugar, and butter until creamy. Add the eggs and vanilla and continue beating until blended, then add the milk.
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In a large bowl, whisk together graham cracker crumbs, flour, baking powder and salt. Stir in melted butter and sweetened condensed milk until thoroughly combined. Stir in coconut, chips and nuts. For each cookie, drop about 2 Tablespoons of dough onto ungreased cookie sheet leaving a couple of inches between cookies.
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Add flour, baking powder, salt, milk, vanilla and eggs. Blend at medium speed until smooth. Stir in cherries, chocolate chips and nuts. Spread in pan. Bake 25-30 minutes until lightly browned. Icing: combine powdered sugar, butter, milk and vanilla. Spread on warm bars. Drizzle 1/2 square melted unsweetened chocolate over bars.
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Directions. Preheat oven to 325 degrees. Grease and flour a 9 x 13 inch baking pan. Chop the cherries and set aside in a strainer to drain. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, cream the butter and sugars. Blend in eggs and vanilla; beat until fluffy. Add half of the dry ingredients - combine completely.
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TREASURE BARS. 1 c. flour. 1/2 c. brown sugar. 1/2 c. butter. Mix together and bake 12 minutes at 350 degrees.
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These bars couldn't possibly be easier! Just follow these simple steps: Preheat the oven to 350°F (176°C) or 325°F (162°C) if using a glass baking dish. Grease and line a 13×9-inch baking pan with cooking spray and parchment paper. Mix the base. In a medium bowl, combine the melted butter with crushed graham crackers.
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Bars: Preheat the oven to 375 degrees. Prepare a 9″x13″ baking pan. In a mixing bowl, add the butter, and the sugars. Add the eggs one at a time, and then the vanilla extract. Next add the flour, soda, and salt, mix just until mixture is combined. Stir in the chocolate chips.
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With a pastry blender or your hands mix together all the crust ingredients and pat into a 9 x 13 pan. Bake for 10-12 minutes at 350 until golden brown. While the crust is baking combine the eggs, flour, brown sugar, chocolate chips, coconut and baking powder. place filling on crust and bake for another 20 minutes. Number of Servings: 24.
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Instructions. Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with cooking spray or line with parchment paper and set aside. Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9×13 inch baking pan to form the crust.
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Cool completely before lifting the bars out of the pan using the parchment paper: (Stick them in the fridge for a few hours or overnight if needed to help firm up.) Cut into 24 pieces and store in an airtight container with wax paper or parchment paper between layers. The flavor of the bars is even better the day after baking.
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1/4 c. orange juice (juice from 1 orange or prepared orange juice) 2 eggs. 3/4 tsp. baking soda. 1/2 tsp. salt. 1 tbsp. grated orange peel. Preheat oven to 350 degrees. Grease 15 x 10 inch jelly-roll pan. In heavy 3 quart sauce pan combine dates, sugar, butter and water. Cook over low heat, stirring constantly, until dates soften (5 to 8 minutes).
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Step 5. Microwave remaining chunks in small, heavy-duty plastic bag on HIGH (100% power) for 30 to 45 seconds; knead. Cut tiny corner from bag and squeeze to drizzle over top of bar. Refrigerate for 5 to 10 minutes or until chocolate is form. Cut into bars.