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HEAT oven to 375ºF. Combine graham cracker crumbs, flour and baking powder in small bowl. BEAT sweetened condensed milk and butter in large bowl until smooth. ADD crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

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Beat until fluffy. Add dry ingredients alternately with 3/4 c. milk. Begin and end with dry ingred. Blend well after each addition. Stir in 1 c. nuts (medium chopped); 1 c. marachino cherries (halved); 1 6 oz. pkg. chocolate chips. Turn into 15″x10″x1″ pan or two 9″x9″. Bake at 325 for 25-30 min. Cut into 48 bars.

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Bars: Preheat the oven to 375 degrees. Prepare a 9″x13″ baking pan. In a mixing bowl, add the butter, and the sugars. Add the eggs one at a time, and then the vanilla extract. Next add the flour, soda, and salt, mix just until mixture is combined. Stir in the chocolate chips.

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In a large bowl, whisk together graham cracker crumbs, flour, baking powder and salt. Stir in melted butter and sweetened condensed milk until thoroughly combined. Stir in coconut, chips and nuts. For each cookie, drop about 2 Tablespoons of dough onto ungreased cookie sheet leaving a couple of inches between cookies.

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Instructions. Preheat oven to 350 F, and grease or oil an 8×8 baking pan or 9 inch loaf pan (for thicker cookies. In a large mixing bowl mix: almond flour, coconut flour, shredded coconut, orange zest, granulated sweetener, baking powder, and gelatin. Mix together until combined.

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These bars couldn't possibly be easier! Just follow these simple steps: Preheat the oven to 350°F (176°C) or 325°F (162°C) if using a glass baking dish. Grease and line a 13×9-inch baking pan with cooking spray and parchment paper. Mix the base. In a medium bowl, combine the melted butter with crushed graham crackers.

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Step 2: Mix the Wet Ingredients: In a mixing bowl, cream together the softened lavender-infused butter, organic raw cane sugar, and golden demerara brown sugar until light and fluffy. Add the free-range organic egg and Tahitian vanilla extract. Mix until well combined.

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Add flour, baking powder, salt, milk, vanilla and eggs. Blend at medium speed until smooth. Stir in cherries, chocolate chips and nuts. Spread in pan. Bake 25-30 minutes until lightly browned. Icing: combine powdered sugar, butter, milk and vanilla. Spread on warm bars. Drizzle 1/2 square melted unsweetened chocolate over bars.

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Preheat your oven to 350° and position a rack in the middle. Line a 9×13-inch baking pan with aluminum foil, draping the sheets over the sides (to make the bars easier to remove). Grease the foil with butter. In the bowl of a standing mixer (or in a large bowl, if you're using a handheld mixer), cream the butter, brown sugar, and granulated.

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Directions. Preheat oven to 325 degrees. Grease and flour a 9 x 13 inch baking pan. Chop the cherries and set aside in a strainer to drain. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, cream the butter and sugars. Blend in eggs and vanilla; beat until fluffy. Add half of the dry ingredients - combine completely.

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Instructions. Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with cooking spray or line with parchment paper and set aside. Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9×13 inch baking pan to form the crust.

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Step 5. Microwave remaining chunks in small, heavy-duty plastic bag on HIGH (100% power) for 30 to 45 seconds; knead. Cut tiny corner from bag and squeeze to drizzle over top of bar. Refrigerate for 5 to 10 minutes or until chocolate is form. Cut into bars.

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With a pastry blender or your hands mix together all the crust ingredients and pat into a 9 x 13 pan. Bake for 10-12 minutes at 350 until golden brown. While the crust is baking combine the eggs, flour, brown sugar, chocolate chips, coconut and baking powder. place filling on crust and bake for another 20 minutes. Number of Servings: 24.

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Stir in nuts, cherries, and chocolate chips. Turn into a 15 X 10 X 1 inch jelly roll pan. Bake at 325F. Frost while warm. Brown the butter over medium heat. Remove from heat and blend in the rest of the ingredients. Beat until smooth and creamy. Frost the bars. Cool and cut into squares or bars.

Ingredients and Directions of Chocolate “Berried Treasure” Bars…

1/4 c. orange juice (juice from 1 orange or prepared orange juice) 2 eggs. 3/4 tsp. baking soda. 1/2 tsp. salt. 1 tbsp. grated orange peel. Preheat oven to 350 degrees. Grease 15 x 10 inch jelly-roll pan. In heavy 3 quart sauce pan combine dates, sugar, butter and water. Cook over low heat, stirring constantly, until dates soften (5 to 8 minutes).

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Stir in nuts, cherries, and chocolate chips. Turn into a 15 X 10 X 1 inch jelly roll pan. Bake at 325 degrees F. Frost while warm. FROSTING: Brown the butter over medium heat. Remove from heat and blend in the rest of the ingredients. Beat until smooth and creamy. Frost the bars.