Golden Goodness Bars Recipes

GOLD BARS

Steps:

• 1. In a large bowl mix together melted butter & confectioners' sugar.
• 2. Next, add 2 cups preferred peanut butter until well blended. The mixture should have cooled to room temperature by this point.
• 3. Fold in rice crispies until well coated. Try to avoid over mixing which can crush the cereal.
• 4. In a 13x11 baking dish that has been lined with plastic wrap & lightly sprayed with non-stick cooking spray, gently press mixture evenly into baking dish.
• 5. For the Topping: In the microwave, melt the chocolate chips stirring until smooth. (Heat approx 30-45 seconds at a time, then stir & repeat until fully melted. Be careful, the mixing dish can get extremely hot! You can use any preferred method for melting the chocolate.)
• 6. Next add the 4tbsp of peanut butter to the melted chocolate. Add a few extra chocolate chips, approx. 1 tbsp to temper the chocolate. Stir until completely incorporated. The chocolate will have a shine to it.
• 7. Allow to cool to about room temperature & pour on top of peanut butter mixture. (I let it cool for about 5 minutes or so.)
• 8. Chill uncovered in the refrigerator until set but not hard. Chocolate will begin to lose its shiny appearance. (approx. 1hr & 15min.)
• 9. Cut into pieces of desired size. (I use a pizza cutter.)
• 10. Cover & return to the refrigerator until chocolate has hardened completely. (Overnight is best.) The longer these are kept, the better they get.

WHEATIES® NOUGAT BARS

Steps:

• Butter 8- or 9-inch square pan.
• In double boiler over hot water or in 3-quart saucepan over medium heat, melt butter and marshmallows, stirring occasionally, until completely melted. Remove from heat.
• Fold in cereal, nuts, coconut and salt. Pat mixture evenly in pan.
• Pour melted chocolate over top; spread evenly. Refrigerate about 1 hour before cutting into 4 rows by 3 rows.

COCONUT MACAROON BARS

Steps:

• Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Blend 1 1/4 cups flour, 1/3 cup sugar and 1/2 teaspoon salt in processor. Add diced butter and process, using on/off turns, until mixture resembles coarse meal. Add 1 egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.
• Beat 2 tablespoons flour, 1 cup sugar, 1/4 teaspoon salt, 3 eggs, melted butter and vanilla in medium bowl to blend. Beat in coconut. Pour filling over crust.
• Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen edges. Cut into 24 bars.