Brown Sugar Shortbread
1 cup butter
3/4 cup firmly packed light brown sugar
2 cups all-purpose flour
Preheat oven to 325°. Lightly spray a baking sheet with cooking spray; set aside.
Beat butter with sugar in large bowl with electric mixer for several minutes until light and fluffy. Gradually add flour and beat on low until blended. Spread on prepared pan, form into an 8x10 rectangle and press into an even layer approximately 3/8 inch thick. Pierce entire surface with a fork.
Bake 40 to 45 minutes or until golden. While warm, cut into 24 pieces (a pizza cutter works well). Cool completely.
(Optional: Using 1/3 cup semi-sweet chocolate chips, melt; pour melted chocolate into small plastic storage bag; snip corner and drizzle chocolate over shortbread before serving.)
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Snickerdoodle Bars
1/4 cup sugar
2 teaspoons cinnamon
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 1/2 cup sugar
2 eggs
Preheat oven to 350F. Lightly spray a 12×15 bar pan with cooking spray. Combine 1/4 cup sugar and cinnamon. Sprinkle sprayed pan with 2 to 3 tablespoons of the mixture; set aside pan and remainder of sugar mixture.
Whisk together the flour, cream of tartar, baking soda, and salt; set aside.
Cream butter and sugar until light and fluffy. Add eggs. Gradually add flour mixture.
Drop by portions in prepared pan. Using lightly floured fingers, press dough together to make an even layer that covers the pan.
Sprinkle dough evenly with remaining sugar/cinnamon mixture.
Bake at 350F for 18 to 24 minutes, until lightly browned or until a toothpick inserted near center comes out clean.
Let cool in pan. Cut into bars.
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Caramel Cheesecake Brownie Bars
1 (19.5- to 19.8-ounce) package brownie mix
1/2 cup (1 stick) unsalted butter, melted
4 large eggs, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1/2 cup sour cream
1 cup caramel ice cream topping, divided
Heat oven to 350 degrees F (325 degrees F for dark-coated metal pan). Position rack in lower third of oven. Spray a 13 x 9-inch baking pan with nonstick cooking spray.
In a medium mixing bowl, mix the brownie mix, melted butter and 1 egg with a spoon until just blended and all dry ingredients are moistened (this is thick, dough-like). Press mixture into prepared pan.
Bake 7 minutes. Remove from oven (leave oven on).
Meanwhile, in a large bowl, beat the cream cheese, brown sugar, flour and vanilla extract with electric mixer on high until well blended. Add sour cream; mix until blended. Add remaining 3 eggs, one at a time, mixing on low after each addition until just blended. Add 1/2 cup caramel topping; mix on low until blended. Pour over hot crust.
Bake 20 to 30 minutes or until center is just barely set. Transfer to wire rack and cool completely. Refrigerate at least 4 hours or overnight.
Drizzle remaining caramel topping over bars; refrigerate until set. Cut into bars.
Makes 24 large or 36 small bars.