Dad's Favorite "Treasure Chest" Bars

Dad always has to have some different bars in the freezer to grab when he's in the mood. We clearly have a thing for the combination of chocolate, butterscotch and peanut butter. These are some of his favorites, including these ones already published:

Doris Bars

Mock Heath Bars

Monster cookies

Special K bars

This recipe is from one of my PT school classmates. She usually doubled it to get higher bars.

• 1 c butterscotch chips
• 1 c chocolate chips
• 1 c white corn syrup
• 1 c white sugar
• 1 1/3 c peanut butter
• 6 c Special K cereal

Directions:

Melt syrup and sugar together over med-low heat. Remove from heat and add peanut butter. Mix into cereal and pour mixture into a greased 9X13" pan. Butter hands and press mixture into pan. Melt both types of chips together and pour over the mixture in the pan.

Dot's Blondies 

From the Star Tribune

Note: to get the proper texture, do not use an electric mixer.

• 2 sticks butter
• 1 lb (2 c firmly packed) brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla
• 2 c flour
• 2 eggs
• 1 c semisweet chocolate chips
• 1 c chopped pecans (optional, I usually omit)

Directions:

Preheat oven to 350. Grease a 9X13" pan. Melt the 2 sticks of butter in a 2 qt microwave-safe bowl. Add brown sugar, stir well. Add baking powder, salt and vanilla, stirring well. Stir in the flour, again stirring until it is well mixed. The batter will be very stiff. Crack the eggs into a small bowl and beat them well with a whisk of fork. Add the eggs into the better and stir well until completely incorporated. Add chips and nuts, stir. Spread the batter into the pan, it will be stiff and sticky. Bake until the top begins to get golden brown and the edges pull away from the pan, about 20-25 min. Do not overbake. Cool for at least 20 min, and cut into small squares. These bars freeze well and improve in flavor after the first day.

Snickers Bars

Note:

I make adjustments to this recipe. I eliminate the caramel layer because it's overly sweet and drippy. You can use cocoa krispies instead. I melt the ingredients for the top/bottom layer together (not divided) and pour out half into a bowl to combine with the krispies and keep the rest warm on low for the top layer. Watch the nougat- it can burn quickly.

Crunchy Chocolate Top and Bottom Layer

1 12 oz package semi-sweet chocolate chips, divided

1 11 oz package butterscotch chips, divided

1 cup creamy peanut butter, divided

3 cups Cocoa Pebbles, divided

Nougat Layer

¼ cup unsalted butter

1 cup granulated sugar

¼ cup evaporated milk

7 oz container marshmallow creme

¼ cup creamy peanut butter

1½ cups roasted, lightly salted peanuts, coarsely chopped

1 tsp vanilla extract

Caramel Layer

1 11 oz bag KRAFT caramels or caramel bits

¼ cup evaporated milk

Instructions

Crunchy Chocolate Bottom Layer

Spray a 9x13 baking dish with cooking spray and line with foil. Set aside.

Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. (See note- I combine top and bottom).

Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth. I melt on low on range.

Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.

Refrigerate until firm, about 15 minutes.

Nougat Layer

In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.

Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently.

Remove from heat.

Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.

Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.

Caramel Layer (I eliminate)

Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.

Spread caramel over the top of the chilled nougat layer.

Crunchy Chocolate Top Layer

Repeat the bottom layer.  Pour mixture on top of the chilled caramel layer.

Refrigerate until firm, about 30 minutes.

Bars should be refrigerated until ready to eat. Cut and serve.

Melting chocolate is really easy on the new induction range

Nancy's bars

Here is a bar from Nancy, a former TRIA colleague, a potluck favorite

• 1 box brownie mix (plus ingredients needed to make them)
• 1 7 oz jar marshmallow fluff
• 1 c chocolate chips
• 1 c butterscotch chips
• 1 c peanut butter
• 4 c rice krispies

Directions:

Line a 9X13" pan with buttered foil. Mix and bake brownies according to the package directions. Cool. Spread marshmallow fluff on top. Melt both chips and peanut butter in a microwave-safe bowl or on low in a saucepan, then stir in Rice Krispies. Spread over marshmallow layer and cool.