No nuts....but peanut butter....

Nancy Mott�s Peanut Butter Oat Bars
2/3 cup butter or margarine, melted
1/4 cup peanut butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 teaspoon vanilla
4 cups quick cooking oats

TOPPING:
1 cup milk chocolate chips 1/2 cup butterscotch chips 1/3 cup peanut butter
In a mixing bowl, combine the butter, peanut butter, brown sugar, corn syrup and vanilla; gradually add the oats.
Press in�to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 4000 for 12-14 minutes or un�til edges are golden brown.
Cool on a wire rack for 5 minutes. Meanwhile, for topping, melt chips and peanut butter in a mi�crowave or saucepan.
Stir until blended; spread over warm bars. Cool completely; refrigerate for 2-3 hours before cutting.
Yield: 4 dozen. Editor's Note: This recipe does not contain flour.

Lemon Brownies
==============
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish
. Preheat oven to 350�. Line the bottom only of a 9X13X2-inch baking dish
with Parchment paper and spray with Pam. In a mixing bowl, stir
together flour, sugar and salt; add butter. Stir together eggs, juice
from 1/2 lemon and zest from 1 lemon; stir into batter and pour into
prepared pan. Bake for 30 minutes or until set. Remove from oven and
cool on a rack. When brownies are cool prepare glaze by stirring
together powdered sugar and 2 tablespoon lemon juice; drizzle over
brownies and sprinkle with additional lemon zest.

Chocolate Revel Bars
====================
3 cups quick cooking oats
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract
1 (14 ounce) can sweetened
condensed milk
1-1/2 cups semisweet
chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1/2 cup chopped walnuts (omit if you don't like nuts)
. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking pan. 2 In a large bowl, beat together 1 cup butter and
brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In
another bowl, combine oats, flour, baking soda, and 1 teaspoon salt;
stir into butter mixture. Set aside. 3 In a medium saucepan, heat
sweetened condensed milk, chocolate chips, 2 tablespoons butter, and
1/2 teaspoon salt over low heat, stirring until smooth. Remove from
heat. Stir in walnuts and 2 teaspoons vanilla. 4 Pat 2/3 of the oat
mixture into the bottom of the prepared pan. Spread chocolate mixture
evenly over the top, and dot with remaining oat mixture. 5 Bake for 30
to 35 minutes in preheated oven. Let cool on a wire rack, then cut into
bars.

These are sooo good - they are made in a sheet pan and feed a crowd - they make 49 bars.
Pumpkin Spice Bars
4 Large Eggs
2 Cups Sugar
1 Cup Vegetable Oil
1 can (15 ounces) Pumpkin (not pumpkin pie mix)
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
! Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1 Cup Raisins, if desired
1/2 cup Chopped Walnuts, if desired
Cream Cheese Frosting
1 package cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1. Heat oven to 350�F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts if desired or chocolate sprinkles. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

DATE BARS

Date Filling:
Heat 1 pound dates, cut up (about 3 cups), and 1-1/2 c. water over low heat about 10-minutes, stirring occasionally, until thickened; cool.

While cooling, make:
1/2 c. packed brown sugar
1/2 c. butter, softened
1 c. whole wheat or all-purpose flour
2 c. quick-cooking oats
1/2 t. baking soda

Prepare Date Filling. Heat oven to 400-degrees F. Mix brown sugar and butter. Mix in remaining ingredients. Press half of the oat mixture in ungreased rectangular pan, 13x9x2-inches. Spread with filling. Top with remaining oat mixture, pressing lightly. Bake 25 to 30 minutes or until light brown. Cut into 2x1-1/2-inch bars while warm. Yield: 36 bars.

GINGERSNAP BARS

3/4 c. shortening
2 c. all-purpose flour
1 c. sugar
2 t. soda
1 t. cinnamon
1/2 t. cloves
1/2 t. ginger
1/2 t. salt
1/4 c. molasses
1 egg
2 T. sugar

Heat oven to 375-degrees F. Grease 15x10-inch jelly roll pan. In large saucepan, melt shortening; cool 5 minutes. Add remaining ingredients except 2 T. sugar, mix well. Press in bottom of prepared pan. Sprinkle with remaining sugar. Bake at 375-degrees F for 10-12 minutes. Do not overbake. Let stand 5 minutes; cut into bars. Cool Completely. Yield: 48 bars.

-Grainlady

I am making these toay for a sweet treat after ribs, wings, mozz sticks etc. Perfect football food!

Alexa

Blondies

� 2 1/4 cups all-purpose flour
� 1 teaspoon baking powder
� 1/2 teaspoon salt
� 1 cup butter, room temperature
� 2/3 cup light brown sugar, firmly packed
� 2/3 cup granulated sugar
� 2 large eggs
� 2/3 cup evaporated milk
� 2 teaspoons vanilla extract
� 1 cup semisweet chocolate chips
� 1 cup butterscotch chips

Preparation:
Preheat oven to 375. Grease a 13x9x2-inch baking pan and lightly dust with flour.
Into a bowl, sift flour, baking powder, and salt.
In a mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, 1 at a time, beating after each addition. Beat in evaporated milk and vanilla.
With mixer at low speed, beat in sifted dry ingredients, a little at a time, until well blended. Fold in chocolate chips and butterscotch chips.

Spread batter in prepared pan. Bake at 375 for about 25 minutes, or until blondies are golden brown. A toothpick inserted in center should come out almost clean. Cool blondies completely in pan on rack. Cut blondies into squares to serve.

The old standby is always a hit -

CONGO SQUARES

2 3/4 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening or butter, melted
2 1/4 cups brown sugar (1 Lb box)
3 eggs
1 package semi-sweet chocolate morsels (small bag)

(really old recipes add coconut and nuts, the allure of the tropics - hence the name)

Mix and sift flour, baking powder and salt.
Melt shortening and add brown sugar.
Stir until well mixed.
Allow to cool slightly.
Add eggs one at a time, beating well after each addition.
Add dry ingredients, then chocolate bits.
Pour into greased pan about 10 1/2 x 15 1/2 x 3/4.
Bake at 350 degrees, 25 to 30 minutes.

Yield - 48 squares. When almost cool, cut into squares approximately 2 x 2.

I cut them even smaller, for cookie bites. I've also used seasonal cookie cutters since it's a nice big sheet of cookies.

I don't add nuts to my food. I don't like surprises and broke a tooth on a surprise nut once - the $700 cookie.

Blondies - my mom's recipe

2/3 cup butter
2 cups brown sugar
2 eggs, beaten
1 t. vanilla
2 cups flour
1 t. baking powder
1/4 t. baking soda
1 t. salt
(1 cup chopped walnuts)
1 6 oz. pkg chocolate chips

Grease and flour a 9x13x2 baking pan. Set oven at 350F.

Melt butter, remove from heat and add brown sugar; mix well; add eggs and vanilla. Stir dry ingredients together and add to the butter mixture, mix well. Turn batter into a prepared pan. Sprinkle chocolate chips evenly over batter. Bake at 350F for 40 to 45 minutes. Remove from oven when done. Cover lightly and cool in the pan. Cut into about 24 bars.

Peanut Butter Swirl Bars (no nuts, but peanut butter) my go-to cookie recipe

1/2 cup smooth peanut butter
1/3 cup softened butter
3/4 cup brown sugar
1/4 cup regular white sugar
2 eggs
2 t. vanilla
1 cup flour
1 t. baking powder
1/4 t. salt
1 cup chocolate chips

Heat oven to 350F.

Grease or line with parchment paper a 9x13x2" pan. Cream together the peanut butter, butter, and sugars. Add eggs and vanilla. Whisk dry ingredients together, then blend into the creamed mixture. Spread in prepared pan. Sprinkle on the chocolate chips. Bake at 350F for 5 minutes. Remove pan from oven and swirl a dinner knife blade through to marbleize the chocolate through the batter. Return to oven and bake 20-25 minutes more.

You are wonderful! Thank you for taking the time to post your recipes. Unfortunately cant do peanut butter either- big group, many nut allergies- but ill save those for another occasion.
Any others?

Wow. I was looking thru my cookies/bars recipes and just realized nearly all of them contain nuts! I must really love nuts!

I do have a couple that don't call for them, however....

Cheesecake Cubes

2 tubes Pillsbury Crescent Rolls
3 8oz. pkgs cream cheese, softened
1c sugar
1 egg yolk (save the white)
1tsp vanilla

Place one can of rolls on bottom of 9x13 pan, pinch seams and spread to edges. Cream together remaining ingredients and spread on top of rolls. Place second can of rolls on top, pinch seams and spread to edges. Brush with beaten egg white. Bake at 350F for 25 minutes, cool and cut into small squares.

Danish Apple Bars

2-1/2 c flour
1 tsp salt
1 c shortening
1 egg , separated
Milk
1 c corn flakes
4 large cooking apples, peeled & sliced
1c sugar
1 tsp cinnamon

Blend thoroughly the four, salt and shortening. Combine egg yolk with enough milk to make 2/3 cup of liquid.
Add egg/milk to flour mixture. Mix until ingredients are just moistened. Divide dough in half, roll out one dough portion to 12x17 and place on jelly roll pan.

Sprinkle with corn flakes, top with apples. Combine sugar and cinnamon and sprinkle over apples.

Roll out remaining dough to 12 x 17 and place on top of apples. Beat egg white until stiff, brush over top of dough. Bake 1 hour at 400F

Glaze:
1 c powdered sugar
1 T water
1/2 tsp vanilla

Mix thoroughly and drizzle over cooled bars. Cut into squares and serve.

Rhubarb Custard Bars

Crust:
1 1/2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
9 tablespoons chilled butter, cut into small pieces
Cooking spray

Filling:
1/3 cup all-purpose flour
1 1/2 cups sugar
1 1/2 cups 1% low-fat milk
3 large eggs
5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)
Topping:
1/2 cup sugar
1/2 cup (4 ounces) block-style fat-free cream cheese
1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese
1/2 teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
Mint sprigs (optional)

Preheat oven to 350�.
To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350� for 15 minutes or until crust is golden brown.

To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350� for 40 minutes or until set. Cool to room temperature.

To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.
Cooking Light
MAY 2002

Raspberry Cream Cheese Bars
source:Land O Lakes Baking Recipe Collection

Crust:
1/2 c butter, softened
1/3 c sugar
1-1/2 c flour

Topping:
3 8oz packages cream cheese, softened
3/4 c sugar
2T cornstarch
3 eggs
3/4 tsp almond extract
1 c fresh or frozen raspberries
1/4 s cliced almonds

Preheat oven to 35oF. Combine butter and 1/3 c sugar in large bowl. Beat at medium speed scraping bowl often until creamy. Reduce speed to low and add flour. Beat until well mixed.

Press mixture onto bottom of ungreased 13 x 9 pan. Bake 12-16 minutes or until edges are slightly browned.
Meanwhile, combine cream cheese, 3/4 c sugar and cornstarch in large bowl. Beat at medium speed scraping bowl often, until creamy. Add eggs and almond extract, continue beating until well mixed.

Sprinkle raspberries over partially baked crust. Pour cream cheese mixture over the berries, sprinkle with almonds. Bake 20-25 minutes or until set and edges are lightly browned. Cool completely (ast least 1 hour). Refrigerate bars at least 2 hours before cutting.
**If using frozen raspberries, completely thaw and drain on paper towels before using.

Linda

My DD sometimes makes this with blackberry preserves.

STRAWBERRY OATMEAL BARS

1 1/4 cups flour
1 1/4 cups quick-cooking oats
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup butter, melted
2 tsp. vanilla extract
1 cup strawberry preserves
1/2 cup flaked coconut

In a bowl, combine flour oats, sugar, baking powder and salt. Add butter and vanilla; stir until crumbly. Set aside 1 cup of mixture. Press remaining crumbs into an ungreased 13 x 9 X 2 baking pan. Spread preserves over crust to within 1/4" of edges. Combine coconut and reserved crumb mixture; sprinkle over preserves.

Bake in preheated 350 degree oven for 25-30 minutes or untl coconut is lightly browned. Cool pan on a wire rack. Cut into bars. Makes 3 dozen.

I grew up making a lot of recipes from the Farm Journal Cookbook and you really can't go wrong with any of their recipes. I loved these Frosted Molasses Creams a lot as a kid - and still do.

I cut and pasted the recipe, but it really is tried and true; I have a 1959 FJ cookbook that I found for $1 at an antique store once, and I was tickled, because it's exactly like the one my Mom had. The recipes all had short discriptions that are corny by today's standards.

I put a link to the Taste of Home site where I found and as far as I can tell, the recipes there match up with the original cookbook's recipes.

Frosted Molasses Creams

Recipe By :Food Editors of Farm Journal
Serving Size : 39 Preparation Time :0:00
Categories : Bar Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1/2 cup sugar
1 egg -- beaten
1/2 cup molasses
1/2 cup strong, hot coffee
1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Creamy Coffee Icing:
1/4 cup butter or margarine
2 cups confectioners sugar
2 tablespoons cold coffee

Cream together shortening and sugar; blend in egg, molasses and coffee. Sift together dry ingredients; add to creamed mixture and blend well. Pour into greased and waxed-paper lined 13-in. x 9-ion. pan. Bake in moderate oven (350') 25 minutes. While warm, frost with Creamy Coffee Icing. Cool in pan on rack, then cut in 3-in. x 1-in. bars.

Creamy Coffee Icing: Cream butter with confectioners sugar. Add coffee, enough to make an icing of spreading consistency; mix until smooth.

Description: "Coffee flavors these molasses cookies and the frosting they wear."
Source: "Homemade Cookies"
S(Formatted by): "Moonchild2488"
Copyright: "1971 Farm Journal, Inc."

Here is a link that might be useful: Farm Journal Cookie/Bar recipes posted at Taste of Home

A friend used to bring these to parties and they were always a hit. I have no idea the original source... we named them after her!

Luana Bars
1 stick butter/margarine
2 eggs
8 oz cream cheese
1 chocolate cake mix (not Devil�s Food)
2-1/2 C powdered sugar
choc chips

Melt margarine/butter. Mix in 1 egg and cake mix. Press in 13x9 pan. Mix 1 egg, cream cheese, powdered sugar until smooth. Pour over chocolate layer sprinkle with chips.
bake 350 degrees for 30-40 minutes
cool before cutting

bizzo,

We do the same one at our house, except it's a box of white or yellow (is it butter? Maybe. Golden butter? comes to mind) cake recipe, minus chips. They are so good, but better after a bit of "aging". And we call them "Neiman Marcus bars". The chocolate version sounds intriguing!

Virginia, I have several of the Farm Journal cookbooks. They are just the best! Never had a failure from any recipe I made.

Teresa

I am glad you asked this question as I have been meaning to type this recipe into my computer. It is an old time Maine recipe, and fall is the perfect time of year for it. Enjoy

Old-Fashioned Maine Hermits

2 c all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
3/4 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1/4 t ground mace (recipe calls for it but I don't usually have any)
1/2 c butter
1/2 c sugar
2 eggs
1/3 c molasses
1 c raisins

Pre-heat the oven to 350˚ F.

Stir the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and mace together.

Cream the butter and sugar. Add the eggs and molasses, beat until smooth. Stir in the flour mixture, then add raisins -- batter will be stiff. Spread into a greased 9-by-13-inch cake pan.

Bake for 15-18 minutes, until the edges are lightly browned and pulling away from the sides of the pan. Cool in the pan on a rack; cut into squares.

Although this calls for nuts, I have stopped using them for the same reason you are avoiding them. The bars are delicious with or without.

NANAIMO BARS
Named after the city of Nanaimo, British Columbia

1/2 cup butter or margarine
1/3 cup granulated sugar
5 Tablespoons regular cocoa powder
1 teaspoon vanilla extract
1 egg
Combine in two-quart saucepan. Heat and then boil gently for 2 minutes over low heat, stirring constantly. It may look odd, but keep going.

2 cups graham cracker crumbs
1/2 cup coconut
1/2 cup chopped nuts -- optional
Add to above, mixing well. Press firmly into lightly greased 9x13" pan.

1/4 cup margarine, softened
3 Tablespoons milk
2 Tablespoons instant vanilla pudding mix
2 cups confectioner's sugar
Combine with mixer in small bowl. Put dollops all around bottom layer, then spread gently until smooth. Chill.

3 one-ounce squares semi-sweet chocolate
or 1/2 cup semi-sweet chocolate chips
3 Tablespoons margarine
Melt together and spread on top of white layer. Chill until firm.

Let sit at room temperature before cutting into 1" squares. Store in refrigerator, in the back if you must hide them.

Here is another go-to, tried-and-true that doesn't need nuts:

OATMEAL CARMELITAS
(A Pillsbury Bake-Off winner in the 1960's)
CRUST
1-1/4 cups margarine or butter, softened
1-1/2 cups firmly packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking rolled oats

FILLING
1 6-ounce package (1 cup) semi-sweet chocolate chips
1/2 cup chopped nuts (optional)
1 12.5-ounce jar (1 cup) caramel ice cream topping
3 tablespoons all-purpose flour

Heat oven to 350 degrees. Grease 13x9x2 inch pan. In large bowl, combine all crust ingredients in order given. Mix at low speed until crumbly. Reserve about 2 cups for topping. Press remaining crumb mixture in bottom of greased pan.
Bake at 350 degrees F. for 10 minutes.

In small bowl, combine caramel topping and 3 Tbsp. flour.
Remove partially baked crust from oven. Sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture.
Sprinkle with reserved crumb mixture.

Bake at 350 degrees for 18-22 minutes more or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1-2 hours or until filling is set. Cut into bars.

One more....For some reason I always make these for Christmas. They are prettier sprinkled with chopped pecans but it's not necessary.

TOFFEE COOKIE BARS (24)
2 sticks butter, softened
1 cup packed brown sugar
1 egg yolk
1 cup flour
1 package of semi-sweet chocolate chips
2/3 cup chopped pecans
Preheat oven to 350�. Line a 15x10" jelly roll pan w/foil; grease the foil.
Cream together the butter, brown sugar & egg yolk. Add the flour & stir until mixed. Spread the mixture in the prepared pan. Bake 20 minutes or until brown. Immediately top chocolate chips. When melted, spread the bars with a spatula & top w/pecans. and cut into squares while still warm.

Virginia, thanks for the link. There are some good-looking cookie recipes there.

thanks from me too, Virginia. I have several old Farm Journal cookbooks, I know Nancy/wizardnm does too. They are also favorites of mine, mostly because mine were handed down from Grandma.

Annie