Nancys Prayer Bars Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
• In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
• In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
• Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
• Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
• Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.

Steps:

• Spray a 9x13" pan with a nonstick coating. Make the first layer by putting the butter, sugar and cocoa in a double boiler and haet until mixture is blended. Add vanilla, egg. Cool 5 minutes. Add crumbs, coconut and nuts. Spread into pan, refrigerate until cold. Make second layer, cream butter and add milk, almond extract, pudding mix and powdered sugar. Beat well, spread over bottom layer and refrigerate 1 hour. Make third layer, put water chips and butter in a heavy saucepan and melt over low heat. Spread over top. cut in 1 1/2 inch squares, store in fridge. will freeze well.