Millionaire’s Shortbread (aka Twix squares)

https://sugarspunrun.com/millionaires-shortbread/

Ingredients

Shortbread Crust

• 1 cup unsalted butter, softened 226g
• 1/3 cup sugar 70g
• 1/3 cup light brown sugar, packed 70g
• 1 large egg yolk
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour 260g

Caramel

• 2 14-oz cans sweetened condensed milk 825ml
• 14 Tablespoons butter cut into Tablespoon-sized pieces (198g)
• 1 cup light brown sugar packed (200g)
• 1/3 cup light corn syrup 80ml
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Chocolate Ganache

• 2 cups semisweet chocolate chips 340g
• 1/2 cup heavy cream 120ml
• 1/2 teaspoon vanilla extract 5ml
• sea salt for sprinkling

Instructions

• Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
• Using an electric mixer, beat butter until well creamed.
• Add sugars and beat until light and fluffy, about 30 seconds.
• Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
• Add flour, gradually (about 1/2 cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
• Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
• Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan.  To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
• Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.
• Allow to cool while you prepare your caramel topping.

Caramel

• Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat.
• Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).
• Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly.  Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir).
• Remove from heat and immediately stir in the vanilla extract and salt.
• Pour evenly over prepared shortbread, use a knife to spread evenly if needed.
• Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.

Chocolate Topping

• Combine chocolate chips and heavy cream in a small saucepan over medium heat.  
• Stir frequently until chocolate is melted and mixture is smooth.  
• Remove from heat and stir in vanilla extract.  Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer.  Wait several minutes and then sprinkle with sea salt.  
• Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

Samoa Cheesecake Bars

https://www.delish.com/cooking/recipe-ideas/recipes/a51548/samoa-cheesecake-bars-recipe/?epik=dj0yJnU9eHExNUlnQ3hCVW4wRlA4Z3VzRW5lY2dvc0ZrNkRjR2gmbj1JbWx5TWVvVThYbVU3eDNRSUpmQVBBJm09MyZ0PUFBQUFBRnlFbFZZ

INGREDIENTS

FOR THE CRUST

28 

Oreos

5 tbsp. 

melted butter

FOR THE BARS

2 

(8 oz.) blocks cream cheese, softened

1/2 c. 

granulated sugar

2 

large eggs

1/2 tsp. 

pure vanilla extract

Pinch of kosher salt

FOR THE TOPPING

1 1/2 c. 

caramel, divided

1 1/2 c. 

sweetened shredded coconut, toasted

Melted chocolate, for drizzling

DIRECTIONS

1. Preheat oven to 325° and line a 9"-x-13" baking dish with foil, leaving an overhang for easy removal. 
2. Make crust: In a food processor, crush Oreos into fine crumbs. Transfer to a large bowl and stir in melted butter until completely moist. Pat crust into prepared pan and set aside.
3. Make cheesecake layer: In a large bowl using a hand mixer, beat together cream cheese and sugar until smooth. Add eggs, vanilla, and salt and beat until combined. Pour cheesecake mixture over crust and bake until only slightly jiggly, about 35 minutes. Let cool, then refrigerate until completely chilled, at least 3 hours and up to overnight.  
4. Make topping: When ready to serve, pour 1 cup caramel over cheesecake bars and smooth with a spatula to make an even layer. 
5. In a small bowl, stir together toasted coconut and remaining 1/2 cup caramel. Spread coconut mixture on top of caramel and drizzle with melted chocolate. 
6. Refrigerate until chocolate is firm 10 minutes, then slice and serve

Apple Cinnamon Blondies

https://www.bakerita.com/apple-cinnamon-blondies/

• ½ cup + 1 tablespoon unsalted butter, divided
• 1 cup + 2 tablespoons light brown sugar, divided
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• 1 medium apple, diced into ¼” chunks (peeled if desired, I didn’t)
• ½ cup cinnamon chips

1. Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
2. In a small skillet, melt 1 tablespoon of butter. Add 2 tablespoons brown sugar and cut apples. Stir to combine. Let simmer together on low heat for about 5 minutes, until apples are slightly softened. Set aside to cool while you prepare blondie batter.
3. Melt ½ cup butter in the microwave. Combine remaining brown sugar and melted butter in a large bowl and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the cinnamon chips and apples. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
4. Bake for 30 to 40 minutes, or until the bars are set and a toothpick inserted into the center comes out clean. The edges will be slightly pulling away from sides of pan.
5. Allow the blondies to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut.
6. They can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Spicy Caramel Peanut Butter Fudge

https://www.tablespoon.com/recipes/spicy-peanut-butter-caramel-fudge/cb8e9ab8-70f1-4092-a81a-945e688bb1c3

8 tbsp butter
1 can evap milk
2 tbsp water
1 tbsp milk powder
1.5 c brown sugar
1/2 c white sugar
1/2 c icing sugar

1/4+ c peanut butter
1 tsp chipotle chili powder
1 tsp smoked salt

Caramel Apple Cheesecake Bars

http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html

Crust:

• 2 cups all-purpose flour
• ½ cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened

Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• ¾ cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1½ teaspoons vanilla extract

Apples:

• 3 Granny Smith apples, peeled, cored and finely chopped
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• ½ cup quick cooking oats
• ½ cup (1 stick) butter, softened

Drizzle:

• ½ cup caramel topping for drizzling after baked

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with ¾ cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Dulce de Leche Brownies

Based on:
http://www.foodnetwork.ca/recipes/Dessert/Chocolate/recipe.html?dishid=13049
and
http://www.alanskitchen.com/DESSERTS/Brownies/NM_Cinnamon_Chile_Brownies.htm
and
http://recipesforchaos.blogspot.ca/2009/12/chile-cinnamon-brownies-take-2.html

2 c chopped dark callebaut (some semi-sweet mixed in)
3/4 c butter
---------------> melt in mixer bowl
1 1/4 c sugar
---------------> beat til smooth
3/4 c. flour
1 tbsp cinnamon
2 tsp chipotle chile powder
1 tsp bpow
1 tsp salt
--------------> mix a little (not too much)

Bake @ 350 until done. 
Cool to room temp.

1 can sweetened condensed milk, boiled
---------------> Pour/spread on top
1 c chocolate
1 c whipping cream
---------------> Pour on top
Fridge for a while

Nanaimo Bars

http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html

Bottom Layer
1/2  cup unsalted butter
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
1 cup coconut
1/2 cup skor bits

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
1/2 cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2+ cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4  squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Lemon Squares

http://allrecipes.com/recipe/the-best-lemon-bars/detail.aspx

1 c butter, softened
1/2 c sugar
2 c flour

4 eggs
1 1/2 c sugar
1/4 c flour
2 lemons, juiced

Icing sugar for the top

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

Rocky Road Squares

http://www.eaglebrand.ca/recipes-details.aspx?rid=1935

1/2 cup butter
extra graham crumbs
coconut
pecans (3/4 c?)
chocolate chips
pretty close to a full bag of regular marshmallows, scissored
eagle

no choc on top

cooked extra long, for crunchy marshamallows - vance likee