Candy Bar Cookies

Candy Bar Cookies

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about 115 pieces View Nutrition Facts


  • 1  cup  packed brown sugar
  • 2/3  cup  butter or margarine
  • 1/4  cup  dark- or light-colored corn syrup
  • 1/4  cup  peanut butter
  • 1  teaspoon  vanilla
  • 3-1/2  cups  quick-cooking rolled oats
  • 2  cups  semisweet chocolate pieces (12 ounces)
  • 1  cup  butterscotch pieces
  • 2/3  cup  peanut butter
  • 1  cup  chopped peanuts


1. In a medium saucepan, stir brown sugar, butter and corn syrup over medium-low heat until combined. Remove the saucepan from the heat. Stir in the 1/4 cup peanut butter and the vanilla until smooth.

2. Place rolled oats in a very large bowl. Pour brown sugar mixture over oats, stirring gently until combined. Press oat mixture evenly onto bottom of ungreased 13x9x2-inch baking pan.

3. Bake mixture in a 375° oven for 10 to 12 minutes or until edges are lightly browned. Let oat layer cool slightly in the pan on a wire rack.

4. In the same saucepan, stir chocolate pieces and butterscotch pieces together over low heat until melted. Stir in remaining 2/3 cup peanut butter until chocolate mixture is smooth.

5. Sprinkle half of the peanuts over oat layer in pan. Slowly pour chocolate mixture over the peanut-topped oat layer, spreading evenly. Sprinkle rest of peanuts on top of chocolate.

6. Cool cookies in the pan on a wire rack for several hours or until chocolate layer is firm. Cut into 1-inch squares. Makes about 115 pieces.

Tip: To speed the setting of the chocolate layer, slightly cool cookies in the pan at room temperature. Then, place pan in refrigerator or freezer for several minutes until cookies are firm.

Candy Bar Cookies

Peanut Butter Toffe Bars

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Peanut Butter and Toffee Bars

Makes: 24 bars
Prep: 20 minutes
Bake: 15 minutes
Cool: 2 hours
Peanut Butter and Toffee Bars


  • 1-1/2  cups  quick-cooking oats
  • 3/4  cup  all-purpose flour
  • 2/3  cup  packed brown sugar
  • 1/4  teaspoon  baking soda
  • 1/3  cup  butter
  • 1/3  cup  creamy peanut butter
  • 16  ounces  dark chocolate, chopped
  • 2/3  cup  creamy peanut butter
  • 1  cup  toffee pieces


1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar, and baking soda; set aside. In a small saucepan, stir together the butter and 1/3 cup peanut butter. Heat over low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.

2. In a large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.

To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Morroccan Chicken Stew

Moroccan Chicken Stew

Makes 4 servings

1 cup quick-cooking couscous
1 tablespoon olive oil
12 ounces skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces
1/3 cup sliced shallots
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground saffron or ground turmeric
1/8 teaspoon cayenne pepper
6 ounces baby pattypan squash or 1 1/2 cups sliced zucchini
1 cup slender baby carrots, tops trimmed
1 cup reduced-sodium chicken broth
1/4 cup golden or dark raisins
Fresh mint (optional)

Make It
1. Cook couscous according to package directions, omitting oil and salt; keep warm.
2. In a large nonstick skillet, heat oil over medium-high heat. Add chicken, shallots and garlic to pan. Cook 2 minutes, stirring.
3. In a bowl, combine salt and all spices; sprinkle evenly over chicken. Cook, stirring, 2 minutes more, or until chicken is cooked.
4. Cut any large pieces of squash in half; add to skillet along with carrots, broth, and raisins. Bring to a boil; cover. Simmer 6 to 8 minutes, or until vegetables are crisp-tender.
5. Serve stew over couscous. Garnish with fresh mint, if desired.

Nutrition facts per serving:
363 calories, 24g protein, 51g carbohydrate, 7g fat (1g saturated), 9g fiber

Key Lime Cheesecake Bars

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Key Lime Cheesecake Bars

Prep: 30 min.
Chill: 8 hrs.
Key Lime Cheesecake Bars


  • 6  squares low-fat honey graham crackers, finely crushed (1/2 cup)
  • 2  Tbsp. margarine, melted
  • 1  tsp. sugar
  • 1  4-serving-size pkg. sugar-free low-calorie lime-flavored gelatin
  • 3/4  cup boiling water
  • 1  16-oz. container fat-free cottage cheese (1-3/4 cups)
  • 1  8-oz. pkg. fat-free cream cheese, softened
  • 1  8-oz. container frozen fat-free whipped dessert topping, thawed
  •   Key Limes or limes, cut in wedges (optional)


1. In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.

2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.

3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.

4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.

Nutrition Facts

  • Calories 147,
  • Total Fat (g) 3,
  • Saturated Fat (g) 1,
  • Monounsaturated Fat (g) 1,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 4,
  • Sodium (mg) 410,
  • Carbohydrate (g) 17,
  • Total Sugar (g) 4,
  • Fiber (g) 0,
  • Protein (g) 10,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 7,
  • Iron (DV%) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

Turkey Meatballs

Slow Cooker Recipe No. 4: Slow Cooker Sweet and Sour Turkey Meatballs


1 pound extra-lean ground turkey (6-8% fat)

1 slices whole-wheat bread, finely chopped, or 1 cup soft breadcrumbs

1 large egg (or 1/4 cup egg substitute, if desired)

2 tablespoons finely minced onion

2 tablespoons low-fat milk

1 teaspoon minced garlic

1/2 teaspoon salt (optional)

Dash or two freshly ground pepper

2-6 tablespoons nonalcoholic beer, chicken broth, or water

1/2 cup Heinz® chili sauce

1/2 cup red currant jelly








  1. In a large bowl, combine the first 8 ingredients, mixing well with a wooden spoon or your hands. Form into about 40 bite-size meatballs.
  2. Spray a nonstick frying pan with canola cooking spray and heat over medium-high heat. When pan is hot, add the meatballs, cover the frying pan and brown them for about 5 minutes.
  3. Turn the meatballs over, adding the beer or other liquid if necessary to prevent sticking. Cover and brown about 5 minutes more, or until meatballs are cooked through.
  4. Turn your slow cooker on HIGH and add browned meatballs to the slow cooker crock. Combine the chili sauce and jelly and pour over the meatballs. After about an hour when the hot balls and sauce are good and hot, gently stir mixture, reduce heat to LOW and serve. Serve with toothpicks.







Yield: 8 servings

Nutritional Information: Per serving: 170 calories, 10 g protein, 21 g carbohydrate, 5.5 g fat, 1.7 g saturated fat, 61 mg cholesterol, 1 g fiber, 347 mg sodium. Calories from fat: 28%.

WebMD Weight Loss Clinic members: Journal as: 1 serving lean meat and moderate fat meat without added fat

LaCerte-Mathies Team 928 Grand Ave Schofield, WI 54476 Mobile: 715-551-6427 Email LaCerte-Mathies