4 Layer Bars Recipes

Steps:

• Heat oven to 375°F.
• Combine dry cake mix, butter and egg; spread onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 16 to 18 min. or until toothpick inserted in center comes out clean.
• Top immediately with remaining ingredients. Bake 2 min. or until marshmallows begin to melt. Cool completely before cutting into bars.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
• Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
• Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

Steps:

• Preheat oven to 350 degrees F.
• In an 11 by 15-inch baking pan, layer each ingredient in order written. Dollop cream cheese on top of layers and drizzle sweetened condensed milk on top of everything. Bake in the oven for 25 minutes. Remove from oven and allow to cool before slicing into bars.

Steps:

• line the bottom of a buttered 13x9" baking pan with a single layer of crackers, set aside.
• melt margarine in a heavy saucepan; add sugars, graham cracker crumbs and milk --
• heat over medium-high heat until sugars dissolve, stirring oftten; spead over crackers.
• arrange another single layer of crackers on top; set aside.
• combine remaining ingredients in a saucepan; heat over low heat until melted, stirring until smooth and creamy.
• spread over crackers; set aside until firm --
• cut into bars to serve.

Steps:

• Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth.
• Spread onto the bottom of lightly greased 9 x 13-inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of pan when finished).
• Put pan in the freezer while working on next layer.
• For filling layer, heat butter in heavy saucepan over medium heat until melted.
• Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes.
• Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
• When smooth, mix in peanuts.
• Spread over first layer. Place back in freezer as you make caramel layer.
• Unwrap caramels and place in saucepan with whipping cream.
• Stir over low heat until melted and smooth.
• Spread over filling layer, freezing again.
• For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter.
• Spread over caramel layer and then refrigerate one hour.
• Lift candy out of the pan using foil and cut into squares.

Steps:

• Mix cake mix, margarine, or butter and egg until combined.
• Spread into lightly greased 13x9x2-inch pan.
• Bake at 375° for 16-20 minutes until toothpick inserted comes out clean.
• Immediately sprinkle marshmallows, m&m's, and peanuts over crust.
• Bake for 2-3 minutes more until marshmallows begin to melt.
• Cool completely and cut into bars.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

Steps:

• Preheat oven to 375°F.
• Mix the cake mix, butter and egg until well blended; it will be a stiff, dough like consistency.
• Press onto bottom of a lightly greased 13x9 baking dish.
• Bake for 15-20 minutes, or until toothpick inserted in center comes out clean.
• Sprinkle marshmallows on top of crust.
• Mix peanut butter and chocolate chips and sprinkle on top of marshmallows.
• Sprinkle nuts on top of chips.
• Place back into the oven and bake and additional 2-3 minutes, or until marshmallows begin to puff.
• Cool completely and cut into small squares.