Triple Treat Touchdown Bars Recipes

TRIPLE TREATS (COPYCAT OH HENRY BARS)

Steps:

• In a double boiler, melt chocolate and shortening.
• Stir until smooth.
• Remove from heat.
• Pour 1/2 into a foil lined 8 inch square pan.
• Refrigerate until firm.
• Combine caramels, water and butter.
• Place mixture on low heat until smooth.
• Stir in nuts.
• Pour into chocolate lined pan.
• Spread evenly and top with remaining melted chocolate.
• Refrigerate until firm, about 1 hour.
• Cut into bite sized pieces.

TRIPLE THREAT BARS

Steps:

• Preheat oven to 350 degrees.
• Place butter in 9 x 13 pan and melt in oven.
• Remove pan from oven.
• Sprinkle graham wafer crumbs evenly in pan.
• Sprinkle coconut evenly in pan.
• Pour condensed milk evenly over coconut.
• Place back in oven for 20-25 minutes until golden brown.
• About 5 minutes before taking out pan, melt peanut butter and chocolate chips in small sauce pan over low heat. Stir constantly to prevent burning.
• Pour peanut butter and chocolate mixture over hot base.
• Cool 10 minutes and then sprinkle mini peanut butter cups and cut up caramels evenly over bars.
• If desired run a knife through caramels once they have had a few minutes to melt to spread out a bit.

TOUCHDOWN CHOCOLATE BARS

Steps:

• 1. Preheat oven to 350.
• 2. Combine flour, sugar and cocoa, cut in margarine until crumbly.
• 3. Add egg; mix until well blended.
• 4. Reserve 1 1/2 cups crumb mixture.
• 5. Press remainder evenly on bottom of greased 13x9\" baking pan.
• 6. Bake 10 minutes.
• 7. In saucepan, combine sweetened condensed milk and 1 cup chocolate chips.
• 8. Over low heat, cook and stir until chips melt and mixture is smooth.
• 9. Spread evenly over prepared crust.
• 10. Add nuts and remaining 1 cup chocolate chips to reserved crumb mixture; sprinkle evenly over top.
• 11. Bake 25-30 minutes or until center is set.
• 12. Cool.
• 13. Cut into bars.
• 14. Store covered at room temperature.

WALNUT WALKAWAYS

Steps:

• 1. To make the dough: In a small bowl, mix together the yeast, sugar, and warm water, and let stand until foamy, 5 to 10 minutes.2. In a food processor, pulse together the flour and salt a few times to mix. Cut the butter into tablespoon-size chunks, add to the flour mixture, and pulse until the mixture resembles coarse crumbs. Add the yeast mixture and the egg, and process just until the dough forms a ball. Do not overprocess. (If working by hand, combine the flour and salt in a bowl and cut in the butter until the mixture resembles coarse crumbs. Stir in the yeast mixture and egg until the dough comes together.) Transfer the dough to a large, lightly greased bowl and turn the dough to grease the top. Cover the bowl with plastic wrap and chill for 1 hour.3. To make the filling: In a small bowl, beat together the cream cheese, sugar, orange zest, and lemon zest until light and fluffy.4. To assemble: Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly and set aside.5. Remove the dough from the refrigerator. Divide the dough in half. Roll each portion into a 9-by-13-inch rectangle on a lightly floured board, between 2 sheets of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. Spread half the cream cheese mixture on each rectangle, then sprinkle each with 1/4 cup walnuts.6. Roll up each rectangle, starting with a long side, jelly roll fashion, and pinch the edges together to seal. Place seam side down on the prepared baking sheet. Using a sharp knife, make a lengthwise slit halfway through each roll. Sprinkle the exposed opening with the remaining 2 tablespoons nuts. Bake until lightly golden, about 25 minutes. Cool on the baking sheet. Dust with powdered sugar and slice each roll on the diagonal into 1-inch-wide pieces.VariationsFor Currant, Orange, and Pine Nut Walkaways, follow the main recipe. For the filling, mix together 5 ounces cream cheese, 1 teaspoon grated orange zest, 1/2 teaspoon ground cinnamon, 4 teaspoons dried currants, and 1/2 cup finely chopped pine nuts. Continue as directed.For Grapefruit, Tangerine, and Slivered Almond Walkaways, follow the main recipe. For the filling, mix together 5 ounces cream cheese, 1 teaspoon grated grapefruit zest, 2 teaspoons grated tangerine zest, and 1/2 cup finely chopped slivered almonds. Continue as directed.For Candied Ginger, Lemon Zest, and Walnut Walkaways, follow the main recipe. For the filling, mix together 5 ounces cream cheese, 4 teaspoons chopped candied ginger, 1 teaspoon grated lemon zest, and 1/2 cup finely chopped walnuts. Continue as directed.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

TOUCHDOWN CHOCOLATE FANTASY BARS

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9 pan.
• In a large bowl, combine cake mix, oil, egg.
• Beat on medium speed until crumbly.
• Stir in nuts.
• Reserve 1 1/2 cups of crumb mixture.
• Firmly press remaining crumb mixture on bottom of prepared pan.
• In a small saucepan over medium heat, combine remaining ingredients.
• Cook and stir until chips melt.
• Pour evenly over prepared crust.
• Sprinkle reserved crumbs evenly over crust.
• Bake 25-30 minutes until edges are firm.
• Cool.
• Cut into bars.
• Store loosely covered at room temperature.

TRIPLE-TREAT TOUCHDOWN BARS

Steps:

• 1. Preheat the oven to 350°F. Lightly grease an 8-by-8-inch baking pan with cooking spray. To help remove the cookies, line the pan, lengthwise and widthwise, with two 8-inch-wide sheets of parchment paper or foil, shiny side up, leaving a few inches of the paper hanging over the edges. Lightly grease with cooking spray.2. To make the cake: In the top of a double boiler, melt the chocolate and butter and set aside to cool slightly. In a small bowl, whisk together the flour and salt until blended.3. In a medium bowl, whisk the eggs and sugar until well blended. Stir in the melted chocolate mixture and the peppermint extract. Stir in the flour mixture until blended. Pour the batter into the prepared baking pan. Bake in the center of the oven until firm to the touch and a toothpick inserted in the middle comes out just clean, about 20 minutes. Transfer to a rack to cool.4. To make the frosting: In a medium bowl, beat together the butter, powdered sugar, cream, and peppermint extract until it reaches a spreading consistency. Spread over the top of the cooled cake. Chill for 30 minutes.5. To make the topping: In the microwave or in a saucepan over low heat, melt the chocolate and the butter, stirring to combine. Drizzle the mixture over the frosting, then tilt the pan so the topping covers the frosting. Chill until the chocolate is firm, then cut into small squares.VariationFor Triple-Treat Almond Bars, follow the main recipe, substituting 1/2 teaspoon pure vanilla extract for the 1/4 teaspoon peppermint extract in the cake. In the frosting, substitute almond extract for the peppermint, and sprinkle the topping with toasted sliced almonds.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.