Marble Bars Recipes

Steps:

• In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Prepare cake batter according to package directions. Pour into a greased 15x10x1-in. baking pan. In a small bowl, beat cream cheese and sugar until smooth. Stir in 1/4 cup chocolate chips. , Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 375°F. Microwave butter, water and 2 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Chop remaining 6 oz. chocolate; set aside. Stir in combined flour, 2 cups of the sugar, the baking soda and salt. Add 2 of the eggs and the sour cream; mix well. Pour into greased and floured 15x10x1-inch baking pan.
• Beat cream cheese and remaining 1/3 cup sugar in small bowl with electric mixer on medium speed until well blended. Add the remaining egg; mix well. Spoon over chocolate batter; cut through batters with knife several times for marble effect. Sprinkle with the chopped chocolate.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool. Cut into 36 squares.

Steps:

• In a bowl, beat cream cheese and 1/3 cup sugar until light and fluffy. Beat in 1 egg; set aside. , In a saucepan, bring water, butter and chocolate to a boil, stirring occasionally. Remove from the heat. Stir in flour and remaining sugar. Stir in the sour cream, baking soda, salt and remaining eggs until smooth. , Pour into a greased 15x10x1-in. baking pan. Dollop cream cheese mixture over the top; cut through batter with a knife to swirl cream cheese mixture. Sprinkle with chocolate chips., Bake at 375° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack.

Steps:

• In a small saucepan, combine water, butter, and chocolate; cook and stir over low heat until smooth. Cool. In a mixing bowl, combine flour, brown sugar, baking soda, and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth.
• Preheat the oven to 375 degrees F.
• In another bowl, beat cream cheese, sugar, egg, and vanilla; set aside. Spread chocolate batter into a greased 15 by 10 by 1-inch baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 325°.
• Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
• CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
• PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
• CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
• Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
• Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.
• Bake for 25 to 30 or until center is just set.
• Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.

Steps:

• Preheat oven to 375 (F).
• Cream sugars and butter.
• Add vanilla and water. Mix well.
• Add eggs. Mix well.
• Add flour, salt, and baking soda. Mix well.
• Stir in oats and nuts.
• Spray 13 x 9 pan with baking spray (or coat with butter).
• Spread batter in pan.
• Sprinkle chocolate chips over teh dough.
• Bake 4 minutes.
• Run knife through the dough in s-shaped patterns to create marbled effect.
• Return to oven and bake for 12 - 15 min longer (until golden brown. . . might take a few more minutes).

Steps:

• In a large bowl, combine peanut butter, butter, light brown sugar and sugar; beat uintil creamy.
• Add the eggs and vanilla.
• Combine the dry ingredients and blend into the peanut butter mixture.
• Spread into a greased 9 X 13 inch pan.
• Sprinkle chocolate chips on top.
• Bake for 5 minutes at 350 degrees, remove from oven and run a knife through to marbleize.
• Return to oven for an additional 20-25 minutes.