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181 - Jam Striped Cocoa Bars




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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181 - Jam Striped Cocoa Bars

(by Shirley McNevich)

1 cup butter
3/4 cup Hershey's cocoa
1 3/4 cup white sugar
1 1/2 tsp. vanilla
3 eggs
1 1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup grape jelly

In medium saucepan over low heat, melt butter, add cocoa, stirring until smooth. Remove from heat. Cool slightly. Add sugar, vanilla, and eggs--beat with a spoon until well blended. Add flour, baking powder and salt. Mix well. Spread into a 13 x 9 x 2 greased baking pan. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Remove from oven and let cool. Spread peanut butter frosting over the top (listed below). With the end of a spoon handle, score diagonal ridges in frosting 1 1/2" apart. Heat the jelly in the microwave for 20 seconds and spoon into the ridges. Allow to cool until the jelly is set. Cut into bars. Makes about 3 dozen bars.
Peanut Butter Frosting:
1/4 cup butter
3 TBSP milk
1 cup peanut butter chips (Reese's)
1/2 tsp. vanilla
3/4 cup powdered sugar

In small saucepan, combine butter, milk, and pb chips. Cook over low heat, stirring constantly until smooth. Remove from stove and stir in vanilla. In a small mixer bowl, combine hot mixture with powdered sugar and beat with mixer until thickened. Use immediately because it hardens fast.


 

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