Whatchamacallit Bars

Do I really need another bar cookie recipe? Probably not.

Does that stop me from exploring new recipes? Certainly not.

How could I resist a copycat recipe for Whatchamacallit candy bars that was advertised as an "ooey, gooey blondie with two kinds of caramel." I couldn't. So I didn't.

This recipe was posted on Robyn's blog, The Ranch Wife Chronicles. Here's my version, just in time for the weekend. I would say it would be good in harvest lunches, but you would definitely need to keep them in a cooler until ready to serve because of the soft chocolate topping. I think the little extra effort would be worth it to the harvest crew. Since it rained, I haven't yet tested that theory. But I will.

Whatchamacallit Bars

1/2 cup butter
2 cups brown sugar
2 eggs
1/4 cup caramel ice cream topping
2 cups flour
1 tsp. salt
2 tsp. baking powder
3/4 cup toffee bits
3/4 cup chopped peanuts
1 1/2 cups Rice Krispies

Topping:
1 cup chocolate chips
1/4 cup whipping cream

Cream the butter and sugar until creamy. Add eggs, vanilla and caramel topping, beating on low until fluffy. Combine flour, salt and baking powder. Add to butter mixture. Add toffee bits and chopped peanuts. Stir in Rice Krispies by hand.

Spread in a greased 13- by 9-inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until done. Cool on wire rack.

For topping: Bring cream to a boil in small saucepan. Remove from heat and stir in the chocolate chips. Stir until melted and creamy. Let cool slightly. Spread on top of the cooled blondies and let set.

Caramel Coconut Squares

With harvest just around the corner, I'm digging through the recipe box looking for quick and tasty cookie recipes.

Caramel Coconut Squares fit the bill on both counts. With limited time available, putting together a bar cookie makes sense. It dirties fewer pans, always a plus. Once the cookies are assembled, you don't have to spend additional time putting drop cookies on baking sheets, removing them and starting the process again.

Don't get me wrong. I make plenty of drop cookies (See Back to the Basics.) In fact, in preparation for harvest and for a Vacation Bible School supper tonight, I tripled my basic cookie recipe last weekend and divided the dough into four different bowls. My add-ins were white chocolate/macadamia nut; oatmeal with dried cranberries and white chocolate; chocolate/chocolate chip; and I tried the new Almond Joy Pieces. I then packaged an assorted 3 dozen on a plate for VBS and packaged the rest in twos in sandwich bags. Then they are ready pull from the freezer for a suppertime treat during harvest.

But, back to the Caramel Coconut Squares ... When you see the ingredient list, you'll think that sweetened condensed milk manufacturers have sponsored several of my last recipe posts. If only that were true. ... I can dream, can't I? But sweetened condensed milk is a central ingredient again in this recipe.

So, no, Caramel Coconut Squares are not going to fit into your weight-loss plan. However, it's a great cookie to stick into the suppertime harvest meal run. But it can also hold its own as an addition to an assorted cookie tray, even for a fancy occasion that doesn't include wheat dust, sweltering temperatures and cheat in your socks.

Here's what you'll need:

Enjoy!

Caramel Coconut Squares

1/2 cup butter or margarine, softened
1/2 cup powdered sugar
1 cup all-purpose flour
14-oz. can sweetened condensed milk
1 cup butterscotch chips
1 1/3 cups flaked coconut
1 tsp. vanilla

Cream butter and sugar until fluffy. Add flour and mix well. Pat into ungreased 9- by 9- by 2-inch pan. Bake at 350 degrees for 12 to 15 minutes. Combine milk, butterscotch pieces, coconut and vanilla. Spread over partially baked layer.

Bake at 350 degrees until golden brown around edges, 25 to 30 minutes. Cookies will not appear set. Cool; cut into squares. Makes 36 squares.