Coconut Cream Bars with White Chocolate Cookie Crust

These are to die for!!

Cookie Crust
1 cup softened butter
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 cups oats
1 tsp. baking soda
1/2 tsp. salt
1 cup flaked coconut
1 cup white chocolate chunks

Filling & Topping
2 packages coconut cream pie pudding mix (3.9 oz.)
3 cups milk
2 cups heavy whipping cream
1/3 cup powdered sugar
1/2 cup coconut

Cookie Crust
In a large mixing bowl, cream together butter and sugars for a few minutes until light and fluffy. Add eggs and vanilla; beat until combined. Add flour, oats, baking soda, and salt. Stir until mixed well. Fold in coconut and white chocolate chunks. Press evenly into a 13xo pan. Bake 15-20 minutes at 350 degrees until lightly golden brown on the edges. Let cool.

Filling and Topping
In a large mixing bowl, beat together pudding and milk. Let chill in refrigerator. In a separate bowl, beat whipping cream until soft peaks form. Stir in powdered sugar. Pour chilled pudding on cookie crust, then top with whipped cream. Sprinkle coconut over the top. Chill until ready to serve.

Super Yummy Raspberry Cheesecake bars

Super Yummy Raspberry Cheesecake Bars

1st place in the LDS Living Dessert Bar Contest

By Vida Lake: San Angelo, Texas

1 pouch sugar cookie mix (17.5 oz)

1/2 cup firm butter

2 packages softened cream cheese (8 oz. each)

1/2 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1 egg 

1 can raspberry pie filling (21 oz.)

Pour dry sugar cookie mix in a large bowl. Cut in butter until mixture is crumbly and coarse. Set aside 

1 1/2 cups of mixture to use later as topping. Spray 13x9 pan with cooking spray and press the rest of mixture flat in the pan. Bake at 350 degrees for 10 minutes.

Beat together cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat with an electric mixer on medium until smooth. Spread the cream cheese mixture evenly over baked crust. Spread raspberry pie filling evenly over the cream cheese mixture. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top.

Bake 35-40 minutes at 350 degrees or until crumbs on top are a light, golden brown. Let it cool for 30 minutes and then chill in the refrigerator for about 2 hours. When firm, cut into bars.

Enjoy!

Butterscotch Nutella Bars

I love bar cookie recipes for fall. If you love Nutella as much as I do then try this recipe. It took 3rd place in the bar cookie recipe contest featured in the July/August LDS Living Magazine. It is very good! Stay tuned later this week for the 1st place bar cookie recipe!

By Sharon Leigh Painter: Aloha, Oregon

Crust:

2 cups sugar

3 cups flour

1 teaspoon salt 

1 teaspoon baking powder

1 cup softened butter

2 eggs

Filling:

1/2 cup Nutella

1 cup mini marshmallows

1/3 cup butterscotch chips

Crust: Mix sugar, flour, salt, and baking powder together in a bowl. Add butter to the mixture with a pastry blender. When well mixed, add eggs. Stir with spoon and then mix with hands until well incorporated. Reserve 2 cups of this crumbly crust mixture for topping. Press the remainder in a sprayed 13x9 pan and bake 10-13 minutes at 350 degrees until lightly golden on edges

Filling: While the crust is still hot, spoon on Nutella. Sprinkle marshmallows on top, then sprinkle on the butterscotch chips. Dust that with the reserved crust dough. Bake 10-13 minutes until marshmallows and crust are lightly browned.