Easy Three Layers Bars Recipes

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan. , Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. , Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars.

Steps:

• Preheat oven to 375°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a large bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan. Sprinkle with white chips, coconut, almonds and chocolate chips., In a small bowl, combine milk, lemon curd and 1 tablespoon zest. Pour over chips. Sprinkle with remaining 1 tablespoon zest. Bake until edges are golden brown, 25-30 minutes. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then chocolate chips, then nuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting.

Steps:

• Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
• BASE LAYER:.
• In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
• Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
• Stir in rice cereal and cornflakes until coated.
• Press mixture into the bottom of prepared pan.
• PUDDING LAYER:.
• in a medium saucepan, melt the 3/4 cup butter.
• Stir in powdered sugar, dry vanilla pudding mixes, and milk.
• Spread pudding mixture over cereal layer; set aside.
• FROSTING:.
• In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
• Spread frosting over pudding layer.
• Cover and chill about 1 hour or until set.
• SERVING:.
• Remove set mixture from pan by lifting foil.
• Place on a cutting board; cut into 64 bars.
• TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
• In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter or margarine in a 9x13 inch baking pan. Sprinkle the graham cracker crumbs evenly over the butter. Sprinkle on the chocolate chips and butterscotch chips. Cover with the flaked coconut. Sprinkle the walnuts on top of the coconut layer. Finally, pour the condensed milk over everything as evenly as you can.
• Bake for 30 to 35 minutes in the preheated oven. Cool, and cut into bars.

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, combine 1/2 cup melted butter and graham cracker crumbs. Press firmly and evenly into a 13" x 9" glass baking pan.
• Evenly sprinkle the coconut over the graham layer.
• Evenly pour the sweetened condensed milk over the cocnut layer.
• Bake at 325 for 25 minutes or until just lightly browned; remove from oven.
• While base is in oven, in a microwave-safe bowl, or a small saucepan, melt the chocolate chips and peanut butter together, stirring often until smooth. Pour this mixture over baked base. Allow to cool/set for at least 4 hours before cutting.

Steps:

• First Layer - Mix all ingredients together to form a crumbly mixture.
• Press into the bottom of a 9 x 13" pan, pressing firmly.
• Place pan in the freezer to set while preparing the next layer.
• Second Layer - Mix the first three ingredients together, using enough milk to make a stiff, frosting-like consistency.
• If desired, add a drop of yellow food coloring.
• Do not add too much milk, you want the mixture to be pretty stiff, but still spreadable.
• Remove the pan from the freezer and scrape the second layer onto the first, spreading as evenly as possible, and then using your hands to press down to smooth.
• Return pan to freezer.
• Third Layer - Melt the chocolate chips together with the butter. You can use a double boiler, but I have had good luck using a small saucepan and very low heat, with stirring.
• Remove the pan from the freezer.
• Pour the melted chocolate mixture over the second layer.
• Working quickly (before the chocolate sets), spread the chocolate layer evenly.
• Return the pan to the freezer for no more than a few minutes. You want the chocolate to begin to set before you cut the bars - but if you wait too long, the chocolate will be too hard and you won't be able to cut through it without it breaking. The point at which the chocolate loses its shine and takes on a dull appearance is the right time to remove the pan from the freezer and cut into small squares.
• After cutting, return to the freezer to harden completely, then remove from the pan.
• Store in the refrigerator.

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.