ISO Favorite BAR Cookie Recipes!

[debg]

We are having a family gathering in a couple weeks and I am to be making a few different, easy, bar cookie type recipe. I am looking for something "different" to try. I can always resort to brownies or choc. chip cookie bars. But anyone out there have a tried and true CL bar cookie recipe? Would love it if you can post! TIA

[Beth]

This earlier thread looking for lunch box cookies might be helpful. http://www.cookinglight.com/bbs/Forum1/HTML/007628.html

[LaraW]

I really like lemon bars. They are so easy to make and people like them.

For a different twist, substitute lime for the lemon. They are really good!

[valchemist]

Deb,

Recently I was going through my old Eating Well magazines and I came across an issue on bar cookies. If you or anyone else is interested, I could post the recipe(s) for:

fig bars - better than their store-bought cousins, these bars have a richly flavored filling, with a little bit of crispness to the crust.
date pecan bars - here, graham cracker crumbs and dates are folded into beaten eggs and sugar to make a wonderfully chewy date bar, with a fraction of the fat of traditional recipes.
cranberry granola blondies - packed with dried fruit and cereal, these firm bars are excellent trevelers, full of complex carbohydrates, vitamins, and trace minerals.
whole wheat blueberry bars - a moist fruit filling with a crunchy topping; the bars can also be made with white flour.
chocolate cherry bars - dramtically dark in color, these chewy bars are studded with dried tart cherries
hermits - these moist, spicy favorites keep well (if they get the chance)
apricot oatmeal bars - These pretty streusel topped bars are quick to make and easy to transport. Made with unsweetened apricot preserves, they are a good source of potassium and beta carotene.


Valerie

[Mamasue]

Oh, yum....fig bars and hermits! Would you mind posting when you have time...no rush. I recently bought 13 issues from 1997 to 1999 of Eating Well at Ebay. If the recipes are in one of those issues than you don't have to post. Thanks Val. http://www.cookinglight.com/bbs/smile.gif

[kwormann]

oh please please please the fig bars http://www.cookinglight.com/bbs/smile.gif

[valchemist]

kim, I am a fig newton fanatic too. I saw in another post that you like to take them to work.

mamasue, it is from the July/August 1995 issue. so I will be happy to post them both for you (and kim).

[BlueMoose]

mmmmmmmmm...they all sound good!

Would you mind posting the blueberry bars, too? Thanks Valerie!

[Marsha]

The Heavenly Apricot Cobbler Bars in July, 2000, page 103, are really good - a bit hard to cut thru the crust but worth the effort. They freeze beautifully as well.

[valchemist]

Here are the blueberry bars for you, Blue Moose! I can't wait to try these myself. Same goes for the fig bars for Kim and Mamasue. I haven't tasted these bars before, but I did make a fig Christmas cookie from Eating Well a few years ago and it turned out well. I will get the hermits up a little bit later!

let me know if you want anymore of the recipes. it's no problem now that the weekend is here.

p.s. there are two sets of nutritional info for each recipe. one set is supplied by Eating Well and the other is supplied by MasterCook.


* Exported from MasterCook *

Fig Bars

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
filling
8 ozs dried figs -- (chopped, dried, stems removed)
1/2 c water
1 tbsp lemon juice
1 tsp lemon zest
1/8 tsp salt
dough
1 1/3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c brown sugar, packed
2 tbsps butter -- softened
2 tbsps vegetable oil
1 egg
1 tsp vanilla
confectioner's sugar

To make filling: In a saucepan, stir together figs, water, lemon juice, lemon zest, and salt. Bring to a simmer and stir over low heat until thickened, about three minutes. Transfer to a food processor and puree until smooth; set aside to cool to lukewarm.

To make dough: Preheat oven to 350. In a small bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, beat together brown sugar, butter, oil, egg, and vanilla with an electric mixer on high until smooth, about 1 minute. Add the dry ingredients and stir with a wooden spoon until completely blended. (the dough will be stiff.)

To shape the dough, line the bottom of an 8x12 dish with plastic wrap. Smooth out any wrinkles. Evenly press 1/2 of the dough into the bottom of the dish. If the dough is sticky, smooth it out under another sheet of wrap. Pick up the ends of the plastic wrap and lift out the piece of dough.

Lightly oil the bottom of the same baking dish or coat it with cooking spray. Press the remaining half of the dough into the dish. Spread the fig filling on top. Invert the first half of the dough onto the filling and peel away the plastic wrap.

Bake for 25 to 30 minutes or until the upper crust appears completely baked when pierced in the center with a knife.

Transfer the baking dish to a rack and let cool, covered with a kitchen towel to help soften the top crust. Cut into 15 bars. Dust with confectioner's sugar. Store at room temperature in an airtight container.

Source:
"Eating Well, July/August 1995, page 78"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 169 Calories; 4g Fat (20.3% calories from fat); 2g Protein; 33g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

NOTES :
Better than their store-bought cousins, these bars have a richly-flavored filling, with a little bit of crispness to the crust.



* Exported from MasterCook *

Whole Wheat Blueberry Bars

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
crust:
1 1/3 c whole wheat pastry flour -- (plus 3 tbsp)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c brown sugar, packed
2 tbsps butter -- softened
2 tbsps vegetable oil
1 egg
1 tsp vanilla
filling:
1/2 c sugar
2 tbsps all-purpose flour
1 Tsp lemon zest
2 c blueberries -- (fresh or frozen)
1 tbsp lemon juice
powdered sugar -- (for dusting)

To make crust: Preheat oven to 350. Lightly oil a 8x12 baking dish or coat it with spray. In a large bowl, whisk together 1 1/3 cups of the flour, baking powder, baking soda, and salt. In a mixing bowl, beat together brown sugar, butter, oil, egg, and vanilla with and electric mixer on high speed until smooth, about 1 minute. Add the dry ingredients and stir with a wooden spoon until well blended. The dough will be quite firm.

Transfer 2/3 of the dough to the pan. Cover the dough with a piece of plastic wrap and use this to press the dough into the bottom of the dish in an even layer. Bake for 15 minutes, or until puffed and golden.

Using your fingertips, gradually work enough of the remaining 3 tablespoons of flour into the remaining dough until it resembles coarse crumbes; set aside to use as the topping.

To make filling: In a small bowl, stir together the sugar, flour, and lemon zest. In a saucepan, combine the blueberries and lemon juice; cook, stirring, over medium heat until the berries begin to exude juice. Add the sugar mixture and stir until the filling reaches a simmer and thickens.

With a wooden spoon, push down the higher outside edges of the baked crust; pour the hot filling over it and spread all the way to the sides of the dish. Sprinkle the crumb topping over the top. Bake for 15 to 20 minutes longer, or until the topping is golden.

Transfer the baking dish to a rack and let cool, covered with a kitchen towel to soften the crumbs slightly. Cut into 15 bard. If desired, dust lightly with powdered sugar. Store at room temperature in an airtight container.

Source:
"Eating Well, July/August 1995, page 77"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 167 Calories; 4g Fat (20.4% calories from fat); 2g Protein; 32g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES :
A moist fruit filling with a crunchy topping. the bars can also be made with all purpose white flour.

Nutrition: 170 calories, 4 g fat, 2 g protein, 33 g carbohydrates, 135 mg sodium, 18 mg cholesteol

I would love a review if anyone makes these before I do!!

[Linda in MO]

[QUOTE]Originally posted by valchemist:
let me know if you want anymore of the recipes. it's no problem now that the weekend is here.

Well, since you offered http://www.cookinglight.com/bbs/biggrin.gif , I would love to see the date pecan bars and the chocolate cherry bars. Thanks!!

[pmmahan]

I'll second wanting to see the chocolate cherry bars!
http://www.cookinglight.com/bbs/smile.gif

[valchemist]

pmmahan, Linda, and Mamasue -

Here they are...I want to try them soon too. If any of you all try them, please type a review (good or bad). http://www.cookinglight.com/bbs/smile.gif

Valerie


* Exported from MasterCook *

Hermits

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsps ground cinnamon
1 tsp ground allspice
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 c dark molasses
3/4 c packed light brown sugar
1/4 c vegetable oil
1/4 c apple butter
2 eggs
1 1/2 c raisins

Preheat oven to 350. Lightly oil a 9 by 13 inch baking dish or coat it with nonstick cooking spray; set aside.

In a small bowl, whisk together the first 8 ingredients (flour through cloves). In a large bowl, beat together molasses, brown sugar, oil, apple butter, and eggs with an electric mixer until smooth. Add the dry ingredients and beat on low speed just until combined. Stir in the raisins.

Transfer the batter into the prepared baking dish; smooth the top. Bake for 20 to 25 minutes, or until the batter feels "set" when lightly pressed in the center.

Let cool in the baking dish on a wire rack. Cut into 20 bars. Store at room temperature in an airtight container.

Source:
"Eating Well, July/August 1995, page 78"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 155 Calories; 3g Fat (18.6% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

NOTES :
These moist spicy favorites keep well (if they get the chance).

Nutritional Info: 155 calories, 2g protein, 3g fat, 30g carb, 102mg sodium, 21mg cholesterol



* Exported from MasterCook *

Chocolate Cherry Bars

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 egg white
3/4 c sugar
2 tsps vanilla
1/4 tsp salt
2 c chocolate wafer cookie crumbs -- about 40 wafers
4 ozs dried tart cherries -- chopped (about a cup)
1/4 c chopped walnuts

Preheat oven to 325. Lightly oil an 8 by 12 inch baking dish or coat it with cooking spray; set aside.

In a large bowl, beat together eggs, egg white, sugar, vanilla, and salt with an electric mixer on high speed until the eggs are thick and pale, about 2 minutes. With a rubber spatula, gently fold in the chocolate wafer crumbs and cherries until just combined.

Transfer the batter into the prepared baking dish; smooth the top. Sprinkle with walnuts. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.

Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container.

Source:
"Eating Well, July/August 1995, page 78"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 152 Calories; 4g Fat (23.0% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES :
Dramatically dark in color, these chewy bars are studded with dried tart cherries.

Nutritional Info: 135 calories, 3g protein, 4g fat, 28g carb, 171mg sodium, 31mg cholesterol



* Exported from MasterCook *

Date Pecan Bars

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsps instant espresso powder -- (or coffee powder)
2 tsps vanilla
3/4 c sugar
2 eggs
1 egg white
1/4 tsp salt
2 c graham cracker crumbs -- (36 graham cracker squares)
2/3 c chopped dates
2 ozs pecans -- chopped (about1/2 cup)
confectioner's sugar -- for dusting

Preheat oven to 350. Lightly oil an 8x12 baking dish or coat it with nonstick cooking spray.

In a large bowl, stir together espresso powder and vanilla until the powder dissolves. Add sugar, eggs, egg white, and salt and beat with an electric mixer on high until thick and pale, about two minutes. Fold in graham cracker crumbs, dates, and pecans until just combined.

Transfer the batter to the baking dish; smooth the top. Bake 30 to 35 minutes or until the top feels dry and a knife inserted into the center comes out clean.

Let cool in the baking dish on a rack. Cut into 15 bars Dust lightly with confectioner's sugar. Store at room temperature in an airtight container.

Source:
"Eating Well, July/August 1995, page 77"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 145 Calories; 4g Fat (26.0% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 115mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

NOTES :
Here, graham cracker crumbs and dates are folded into beaten eggs and sugar to make a wonderfully chewy date bar with fraction of the fat of traditional recipes.

Nutritional Information: 150 calories, 4 g fat, 2 g protein, 23 g carbohydrates, 88 mg sodium, 28 mg cholesterol.



[This message has been edited by valchemist (edited 06-08-2001).]

[S]

Just to round out the whole list, could you please post the cranberry granola blondies and the apricot oatmeal bars. They both sound so good. Thank you.

[valchemist]

Sure thing, S. I will have them for you this afternoon, so be sure to check back.

One reason I like to offer to post recipes is that it forces me to tackle my list of recipes that I need to enter into my mastercook!

But really, the main reason is that I want to share some yummy sounding recipes.

[Mamasue]

Val...you are such a sweetie to type all these recipes up for us. I am sure that maizeyoats is so proud of her daughter. You bet, a review will be posted! Thanks again. http://mamasue52.homestead.com/files/smiley_kiss.gif

[valchemist]

Yummy, melissa. that sounds good. Just the type of recipe that I can try when my husband is away on business. He isn't a big fan of extra sweet desserts. So it looks like at the end of June when DH goes to Mexico on business it will be just me and the pan and a fork. I will be making it with fat free condensed milk, lowfat graham crackers and I will leave out the nuts. Then it will be pretty healthy, right? http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by valchemist (edited 06-08-2001).]

[Linda in MO]

Thanks valchemist, and in MasterCook format too. Can't beat that with a stick! They look great! I love dried cherries and dates. I'll be interested to see how these turn out, since neither recipe calls for flour.

[valchemist]

Linda, I have all the ingredients for the date squares so I plan to make them as soon as we finish up the chocolate chip cherry pie. I should be making the date bars the beginning of next week so keep your eyes out for a review. -Val

[valchemist]

Here are the last two!!


* Exported from MasterCook *

Apricot Oatmeal Bars

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c quick-cooking oats
1 c flour
2/3 c packed light brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 c vegetable oil
1/4 c apple juice -- (or cranberry juice)
10 ozs apricot preserves -- preferably "all fruit" (1 scant cup)

Preheat oven to 325. Lightly oil an 8 by 12 baking dish or coat it with cooking spray; set aside.

In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until no lumps of brown sugar remain. Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.

Set aside 1/2 cup for the topping. Press the remainder evenly in the bottom of the prepared baking dish. Spread apricot preserves over the top. sprinkle with the reserved oat topping.

Bake for 30 to 40 minutes, or until golden.

Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container.

Description:
"My note: I bet these would be good with any kind of preserves, not
just apricot."
Source:
"Eating Well, July/August 1995, page 79"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 168 Calories; 4g Fat (21.3% calories from fat); 2g Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

NOTES :
These pretty streusel-topped bars are quick to make and easy to transport. Made with unsweetened apricot preserves, they are a good source of potassium and beta carotene.

Nutritional Info: 195 calories, 3g protein, 4g fat, 36g carb, 55mg sodium, 0mg cholesterol



* Exported from MasterCook *

Cranberry Granola Blondies

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c flour
1 baking powder
1/2 tsp salt
1 1/4 c brown sugar, packed
1/4 c vegetable oil
3 egg whites
2 c lowfat granola -- (with raisins)
1 c dried cranberries -- (or chopped dried cherries)

Preheat oven to 350. Lightly oil a 9x13 baking dish or coat it with cooking spray.

In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together brown sugar, oil, and egg whites with an electric mixer on high speed until smooth. Add the dry ingredients and beat on low speed just until blended. Stir in granola and dried fruit (the batter will be quite thick).

Transfer the batter into the prepared baking dish; smooth the top. Bake for 20 to 25 minutes, or until they are golden brown and feel "set" when lightly pressed in the center.

Let cool in the baking dish on a rack. Cut into 20 bars. Store at room temperature in an airtight container.

Source:
"Eating Well, July/August 1995, page 76"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 3g Fat (21.1% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 77mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

NOTES :
Packed with dried fruit and cereal, these firm bars are excellent travellers, full of complex carbohydrates, vitamins, and trace minerals.

Nutritional Info: 130 calories, 3 g fat, 2 g protein, 29 g carbohydrate, 103 mg sodium, 0 mg cholesterol

[valchemist]

Well, sakes alive, guess who found another light bar cookie recipe?

Yes folks, I was over on foodnouveau.com (a website that someone on this bb recommended) and I found a light recipe for key lime bars that looks so good to me...

here is the recipe - I immediately put it into my mastercook program. (by the way, if anyone is curious as to how I have so much time on my hands, it is because I have been sick with a bad cold today and I only have enough energy to surf the web.)


* Exported from MasterCook *

Key Lime Bars

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/2 cup confectioner's sugar -- plus extra for dusting
1/2 cup cold unsalted butter -- cut into 1/2-inch cubes
3 ounces cold cream cheese -- cut into 1/2-inch cubes
1/4 teaspoon almond extract
4 eggs
2 cups granulated sugar
1/2 cup fresh lime juice
1 tablespoon grated lime zest
1 teaspoon vanilla extract

Preheat oven to 350°F.

In food processor, combine 2 1/4 cups of the flour, confectioners' sugar, butter, cream cheese and almond extract. Pulse until mixture is crumbly but holds together when squeezed. Transfer dough to a 9-inch by 13-inch by 2-inch baking dish; press evenly into bottom and 1/2 inch up sides.

Bake 20 to 25 minutes, until lightly browned. Transfer to wire rack; cool 10 minutes.

In large bowl, whisk together eggs, granulated sugar, lime juice, lime zest, vanilla and the remaining 1/4 cup flour. Pour over baked crust.

Return to oven; bake for 22 to 24 minutes, until center is just set. Transfer to wire rack; cool completely. Cover and refrigerate at least 6 hours, or overnight.

Just before serving, cut into bars; dust tops with confectioners' sugar. Store in refrigerator.

Source:
"Eating Light, Women's Day Special (foodnouveau.com website)"


Per Serving (excluding unknown items): 121 Calories; 4g Fat (29.2% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 14mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

NOTES :
Makes 36.

Per serving: About 133 calories, 2 g proteins, 23 g carbohydrates, 4 g fat, 27% calories from fat, 33 mg cholesterol, 15 mg sodium, 0 g fiber.

[ama47369]

Valerie and Melissa,

Thanks for the wonderful recipes! I can't wait to try some of them very soon! They all sound delicious!

http://www.cookinglight.com/bbs/smile.gif Amanda

[BlueMoose]

hope you're feeling better soon, valerie! I may try the blueberry bars this weekend. DH loves blueberry pie. If I do I'll let you know...

chrisi http://www.cookinglight.com/bbs/smile.gif

[MelissaAS]

These are famous around these parts- not light, but not too heavy with the FF Sweetened Condensed Milk:

Chewy Squares*
1 can sweetened condensed milk (fat free is OK)
1c. semisweet chocolate chips
1 1/2c. graham cracker crumbs
1c. chopped walnuts (optional)
1tsp. vanilla

Preheat oven to 350 degrees. Mix all the ingredients together and dump into a greased and floured pan. Bake for 25 minutes.

*Measurements are for 8x8 pan. Double to make in 9x13.

The key is not to overcook. Check after 20 minutes and keep a close eye on them. The chewier the better http://www.cookinglight.com/bbs/smile.gif.

Enjoy!
Melissa

[This message has been edited by MelissaAS (edited 06-08-2001).]

[valchemist]

you're welcome, everyone. my pleasure. makes me feel useful on a day when I feel guilty for staying home from work.

Chrisi, if you make those bars please do let us know how they turn out. They sound really good, but even if they don't turn out as good as we hope they do, I'd like to know. My DH loves blueberries too!

[debg]

Val - Thanks to your overwhelming response my family will DEFINITELY be trying some new, yummy, and good for them (Of course, they won't detect a thing!) desserts! I think I'll try the chocolate/cherry; key lime; apricot/granola; and maybe even the hermits. That way my mom won't have to work so hard! Thanks for finding enough energy to post. Hope you're feeling better soon! http://www.cookinglight.com/bbs/smile.gif

[Linda in MO]

Thanks for the review valchemist! I would have to add the pecans though. http://www.cookinglight.com/bbs/wink.gif There are a lot of good looking recipes on this thread.

I have a question about the chocolate cherry bars...it calls for chocolate wafers. I couldn't find these at the store today and I'm not even sure I know what I'm looking for. Could someone describe these to me or give me a brand name?

[HARRYET]

Linda,

I don't recall the brand name of the chocolate wafers, but in years past i've been able to find then in the cookie isle, and more recently they are w/the ice cream cones, toppings a sauces at the end of the ice cream isle. The box is long (9-10") and thin (2-3") w/yellow sides and cellophane wrapped around it and the top is clear, so you can see the wafers inside it. Hope this helps, in the meantime if no one has the brand name when I go to the grocery store tomorrow, I'll try and get the name and post it.

Ann

[Linda in MO]

Thank you, Ann! That was what I had in mind. I went to the isle with the ice cream cones, etc. and they weren't there. I'm sure I've seen them before though. I'll just have to look somewhere else.

[Lynn B]

Oh Val! Thanks so much for all the prolific posting! Those recipes sound delicious!!!
Lynn

[Mamasue]

Thanks Val for the review of Date Pecan Bars. It sounds like all of them are going to be winners. http://www.cookinglight.com/bbs/smile.gif

[valchemist]

Well, BlueMoose posted a review of the whole wheat blueberry bars here:
http://www.cookinglight.com/bbs/Forum1/HTML/008179.html

And MamaSue posted a review of the hermits here:
http://www.cookinglight.com/bbs/Forum1/HTML/008184.html

So I thought I would do my part...

I baked the date pecan bars last night and they were delicious. The recipe was so easy to make. And it is hard to believe that with such few ingredients you could come up with something so tasty. I omitted the pecans (don't like nuts in my baked goods) and I increased the amount of dates a bit. I baked them at a lower temperature because I was using a glass pan. As a result, the center didn't get done as much as the outsides, but that turned out to be a great thing. The edges are nice and chewy and good, but the center pieces are really moist and even better (in my opinion). Luckily, DH likes the edges better, so I get the middle and he gets the edges. http://www.cookinglight.com/bbs/smile.gif

I couldn't really taste the coffee powder at all; maybe it was just an ingredient used to "bring out the flavors." I did taste the grahams and that flavor went really well with the dates. This is a great recipe.

And if you have never tried dates, you don't know what you are missing. They are my favorite dried fruit by far. Straight out of the box, they are like candy. YUMMY!

[valchemist]

Oh you are most welcome everyone!

Linda - You could try using the chocolate Nilla wafers. They are right next to the regular Nilla wafers in a yellow box.

[Linda in MO]

Oh, good idea valchemist!

[Darlin]

I have used FAMOUS (I think that's how it is spelled)chocolate wafer cookies for crusts. They are in a long narrow box. Does this sound familiar? They always seem hard to find, but I usually do find them with the cookies.

[slknight]

I finally got around to making the whole wheat blueberry bars, and they are so good. I'd been meaning to make them for a while, but was feeling lazy and didn't want to deal with the two different baking steps.:rolleyes: Plus, it had been a little warm to put on the oven. Anyway, I made this afternoon while taking a work break, and they are delicious. They kind of remind me of a Nutri-grain bar, but much, much better.:cool: Thanks again, Val.

[Valerie226]

They are NABISCO FAMOUS CHOCOLATE WAFERS. they are in a skinny yellow box. If in the cookie aisle if they are on the shelf so only the small end is facing, they are hard to spot. they have been around forever & are THE cookie when you need chocolate crumbs for a crust.

Also Cl in 6/2000 issue had a group of brownie type cookies. I liked the Raspberry cream cheese & the peanut butter chocolate chip ones. the others in the group were not as good.

and speaking of Eating Well, they also had a recipe for marbled cheesecake brownies that were great.