16 glazed chip bars Recipes

butter, softened, brown sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, cinnamon baking chips, cinnamon-sugar, sugar, maple syrup, vanilla extract

butter, softened, creamy peanut butter, sugar, brown sugar, lightly packed, water, eggs, vanilla extract, all-purpose flour, quick-cooking oats, baking soda, salt, milk chocolate chips, butterscotch chips, creamy peanut butter

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

brown sugar, butter or margarine, softened, all-purpose flour, eggs, brown sugar, vanilla, all-purpose flour, baking powder, salt, semisweet chocolate chips (1 cup), milk chocolate chips, chocolate glaze, milk chocolate chips, vegetable oil

softened butter, brown sugar, almond extract, instant coffee, baking powder, salt, flour, semi-sweet chocolate chips, chopped almonds, almond glaze, softened butter, powdered sugar, almond extract, milk

bottom layer, all-purpose flour (about 4 1/2 oz), salt, granulated sugar, egg substitute, butter, melted, water, vanilla extract, eggs, beaten, chocolate syrup, mint layer, powdered sugar, butter, melted, fat-free milk, peppermint extract, glaze, semisweet chocolate chips, butter

flour, divided, butter, softened, brown sugar, divided, raspberry preserves, egg substitute or 2 eggs or 3 egg whites, salt, baking powder, walnuts, chopped, chocolate chips, powdered sugar , glaze (optional)

all purpose flour, quick cooking oats, baking soda, salt, unsalted butter(2sticks),softened,each stick cut into 8 pieces, butterscotch chips, dark brown sugar, vanilla extract, lg. egg, glaze, dark brown sugar, water, salt, butterscotch chips

packaged chocolate chip cookies, crushed into bite-size bits, pecan halves, raisins, glazed cherries, unsalted butter (2 sticks), light brown sugar, semisweet chocolate chips

bottom layer, all purpose flour (4 1/2 oz), salt, granulate sugar, egg substitute, butter,melted, tblsp water, vanilla extract, eggs,beaten, chocolate syrup, mint layer, powdered sugar, butter,melted, tblsp fat free milk, peppermint extract, glaze, semi sweet chocolate chips, tblsp butter .

flour, brown sugar, soft butter, pecans, cream cheese, brown sugar, vanilla, flour, eggs, butterscotch chips, unsweetened chocolate, melted (glaze)

flour, powdered sugar, margerine, raspberry jam, cream cheese (softened ), milk, white chocolate chips, glaze, semisweet baking chocolate, shortening

chocolate wafer cookies, butter melted, seedless red raspberry jam, cream cheese softened, creamy peanut butter, sugar, eggs, vanilla, flour, glaze, semisweet chocolate chips, heavy cream, light corn syrup plus 1 tsp

whole wheat pastry flour, white whole wheat flour, rolled oats , ground in a food processor for 30 seconds, cinnamon, salt, baking powder, fresh grated nutmeg, allspice, ground ginger, unsalted butter, softened, brown sugar, natural applesauce, vanilla, egg, cinnamon baking chips, peanut butter, honey