NoBake Millionaire’s Shortbread Bars Recipe Shortbread bars


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Prepare Pan: First, line a 9×9 pan with parchment and set aside. Make Crust Mixture: In a medium bowl, mix the butter, sugar, cocoa powder, and salt together until combined. Add the egg and mix thoroughly. Mix in the graham cracker crumbs, shredded coconut and almonds.


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1 (9 3/4 ounce) chocolate bar ; Directions. First Layer: Melt over hot water the butter and cocoa. Add powdered sugar, egg and vanilla; set aside. Mix together nuts, crumbs, and coconut. Add to first mixture. Mix well. Press into bottom of 9 by 13 inch pan. Chill. Second Layer: Melt butter, cream, and vanilla.


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Add vanilla, egg. Cool 5 minutes. Add crumbs, coconut and nuts. Spread into pan, refrigerate until cold. Make second layer, cream butter and add milk, almond extract, pudding mix and powdered sugar. Beat well, spread over bottom layer and refrigerate 1 hour. Make third layer, put water chips and butter in a heavy saucepan and melt over low heat.


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For the first layer:. Melt butter and cocoa together over hot water (double boiler) or in a saucepan over very low heat. Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat. Set aside. Mix nuts,crumbs and coconut if desired and add to first mixture. Mix well and press into a 13x9 pan.


NoBake Millionaire’s Shortbread Bars Recipe Shortbread bars

1 large sweet chocolate bar. For the first layer, melt butter and cocoa in double boiler. Add egg and vanilla. Set aside. Mix together nuts, graham cracker crumbs and coconut.


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1 c. flaked coconut. 1/2 c. chopped nuts. Melt over hot water the butter and cocoa. Add powdered sugar, egg and vanilla; set aside. Mix together nuts, crumbs and coconut. Add to first mixture. Mix well. Press into bottom of 9"x13" pan. Chill.


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Set aside. Mix nuts,crumbs and coconut if desired and add to first mixture. Mix well and press into a 13×9 pan. Chill for about 30 minutes. For the second layer:. Melt butter, cream and vanilla. Add pudding mix and cook for one minute, stirring constantly. Remove from heat and add powdered sugar.


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CHOCOLATE PRAYER BARS : 1ST LAYER: 1/2 c. (1 stick) butter 4 tsp. cocoa 1/2 c. powdered sugar 1/2 c. nuts 1 c. coconut 1 egg 1 tsp. vanilla 2 c. crushed graham crackers. Melt butter. Add cocoa, powdered sugar, nuts, coconut, egg, vanilla and crushed graham crackers. Mix well and press down in a 9x13-inch pan.. Related recipe search


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Make the frosting by combining the butter, cream, powdered sugar, vanilla, and almond. Mix until well blended. If it's too runny add a little more powdered sugar. Spread over the top graham cracker layer. Refrigerate for about 20 - 24 hours. This will soften up the graham crackers. Then cut into bars.


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Evenly sprinkle the chocolate chips, butterscotch chips, toffee bits, nuts, and coconut over the crust. Drizzle the sweetened condensed milk evenly over the layers. Bake for 18-22 minutes. Allow to cool completely for several hours, then slice and serve.


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1 (9 oz.) Hershey bar. 2 tbsp. milk. Mix together crushed graham crackers, cocoa, melted butter, nuts, coconut and egg. Spread into 9 x 13 inch pan. Then mix together butter, powdered sugar, and vanilla. Spread over first layer. Then melt Hershey bar (or 6 small bars) with milk. Spread on top and let cool.


Delicious Behr Track Cookie Bars

In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes. Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan.


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1st layer (first 8 ingredients): Melt butter and cocoa; add graham crackers, vanilla, egg, 1/2 cup powdered sugar, coconut, and chopped nuts. Press mixture into a 9x13 pan. Put in refrigerator to set while making 2nd layer.


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Combine the 1/2 cup butter, 5 tbsp cocoa powder, 1/2 cup sugar, and 1 tsp vanilla in a metal or glass heat proof bowl. Place the bowl on top of the pot of boiling water, make sure the water does not touch the bowl, then whisk the chocolate mixture until smooth and melted. Add the egg, and whisk until combined.


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9 oz. hershey bar and 6 oz. chocolate chips. Melt butter then add first 3 ingredients. Now add graham crackers, coconut and nuts. Spread into an ungreased 9x13 pan. Mix together all ingredients for the second layer and bring to a boil cooking only one minute. Beat with a spoon until slightly thick and spread immediately over first layer.


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Directions: For the first layer:. Melt butter and cocoa together over hot water (double boiler) or in a saucepan over very low heat. Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat. Set aside. Mix nuts,crumbs and coconut if desired and add to first mixture. Mix well and press into a 13x9 pan.