Butter Tart Bars 

Butter Tart Bars

These are sooo good, you won’t be able to keep these around 


1⁄2 cup butter softened
1⁄3 cup brown sugar, packed
1 1⁄4 cups flour


2 large eggs
1 cup brown sugar, packed
1 teaspoon flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1⁄4 cup butter melted
1 teaspoon vanilla extract
1 1⁄2 cups raisins
1⁄2 chopped pecans


Crumble all 3 ingredients together in a bowl.
Press into ungreased 9×9″ pan.
Bake at 350°F for 15 minutes.
Mix eggs and brown sugar with a spoon.
Add the rest of the ingredients.
Stir and spread over bottom layer.
Bake at 350°F for 20 minutes or until light brown.

Butterscotch Confetti Squares

Butterscotch Confetti Squares

I have been making these for years  These are a must every Christmas as they are Barry’s FAV LOL

What you need is
1/4 cup butter
1/2 cup peanut butter
1 cup butterscotch chips
1 bag multi-colored mini marshmallows

In a large saucepan over low heat melt together, butter, peanut butter, and chips till almost melted stirring often. Remove from heat and stir until smooth. Let sit for about 15 min or till cooled to lukewarm. Stir in marshmallows till coated. Press into a lightly greased or foil lined 9×9 inch pan. Refrigerate till firm. Cut into squares.
These also freeze very well, you might have to hide them as they go fast 


Lisa’s Coconut Squares 

Lisa’s Coconut Squares

Here is another Christmas one that is a must in our house over the holidays 

What you need is

Bottom layer
1 1/4 Cups Graham Cracker Crumbs
1/2 Cup Butter, melted
1/2 Cup Brown sugar, packed
1/3 Cup Flour

2 Cups Medium unsweetened coconut
1 – 11 Oz. Sweetened condensed milk

2 Cups Icing sugar (confectioner’s sugar)
1/4 cup softened Butter
3 tbsp. Maraschino cherry juice

Preheat oven to 350.
Bottom Layer: Combine first 4 ingredients. Press into 9 X 9 – inch greased pan. Bake in 350 degrees F oven for 10 minutes.

For the filling: in a bowl combine coconut with condensed milk. spread over bottom layer. Bake at 350 for 20 minutes or until a very slight tinge of light brown begins to show on the edges. Allow to cool before frosting.

For the icing: Beat all together, icing sugar, butter, and cherry juice, add a bit more juice if needed to make icing soft enough to spread. Spread over cooled bars. Cover tightly and let stand for at least 6 hours or overnight. Cut into squares
Note: These also freeze very well 

Lisa’s Caramel Squares

Lisa’s Caramel Squares

A perfect Christmas square, these are very good  I make these for the holidays every year and they freeze very well too 🙂 

What you need

Bottom layer
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour

Second Layer
1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons corn syrup
1/2 cup sweetened condensed milk

Top Layer
1 1/2 Chocolate Chips
1/4 Cup butter

Preheat oven to 350 degrees F (175 C).

In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.

In a saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.

Place chocolate chips and butter in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely.

Place squares in the fridge and chill. Cut into 1-inch squares. These need to be small because they are so rich.