4 way bars

Yield: 48 servings

Measure Ingredient
1 cup Butter
1 cup Packed brown sugar
1 each Egg
2 teaspoons Vanilla
2 cups All-purpose flour
3 teaspoons Semisweet chocolate pieces*
¼ cup Semisweet chocolate pieces
¼ cup Tiny marshmallows
¼ cup Chopped walnuts or pecans
⅓ cup Creamy peanut butter
⅓ cup Milk chocolate pieces**
¼ cup Seedless raspberry preserves
¼ cup Coarsely chopped almonds
¼ cup Milk chocolate pieces
¼ cup Coconut
¼ cup Caramel ice cream topping

*Chocolate pieces, melted and cooled. **Coarsely chopped candy-coated milk chocolate pieces. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat till fluffy. Add egg and vanilla. Beat well. Stir in flour. Transfer half of the mixture (about 1-¼ cups) to 15x10x1-inch baking pan. Pat dough evenly into half the pan crosswise. Stir melted chocolate into the remaining batter. Pat chocolate dough into the remaining half of the pan. Bake in a 350 oven for 15 minutes. Remove from oven. Sprinkle half of the chocolate crust with ¼ cup semisweet chocolate pieces; let stand 1 to 2 minutes. When softened, spread chocolate pieces evenly over half chocolate crust. Sprinkle marshmallows and walnuts or pecans over melted chocolate; press lightly. Carefully spread peanut butter over the remaining chocolate crust. Sprinkle with chopped candy-coat chocolate pieces. Press candy into peanut butter. Spread the raspberry preserves over half of the plain dough crust. Sprinkle preserves with almonds. Sprinkle milk chocolate pieces and coconut on remaining plain crust. Drizzle caramel ice cream topping over chocolate pieces and coconut. Bake in a 350 oven for 5 minutes more.

Cool in the pan on a wire rack for 10 minutes. Cut into small squares. Leave in pan and cool completely on the wire rack.

Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 12-03-94

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