Chocolate Raspberry Bars

1 1/2 c Rolled oats
1/2 c Unbleached flour
1/2 c Almonds, ground
pn Salt
1 ts Ground cinnamon
1/3 c Tiny semi-sweet chocolate chips
2 Eggs
1/2 c Maple syrup
1/2 c All-fruit raspberry jam

In a medium bowl, combine the oats, flour, almonds, salt, cinnamon
and chocolate chips.
Combine the eggs and maple syrup in a small bowl and whisk until
very well combined. Pour into the oat mixture and combine well. About
halfway through the mixing it will become much easier if you use your
hands.
Scoop half of the dough into the bottom of a 9-inch glass pie dish and
smooth it out, going up the side a little bit, to make a smooth layer. If
the dough is too sticky to work with, wet your hands and use them to
press it in.
Spread the jam evenly over the dough in the pie dish. Then use your
hands to very gently distribute the remaining dough over the the jam.
In some places the jam might squish up over the top of this new layer
of dough, but that is OK.

Microcook, uncovered, at full power (100%) until the dough feels dry
to the touch, about 5 minutes. The raspberry jam will be bubbly and
very runny, but let it cool completely before cutting into bars and it
will be fine.
Makes 12 bars.

Chocolate Raisin Bars

1 3/4 c All-purpose flour
1 pn Salt
8 ts Potato flour
3/4 c Butter
1/3 c Raisins; chopped
8 oz Semisweet chocolate pieces
1/4 c Vanilla sugar

Preheat oven to 350 F (175 C).
Sift all-purpose flour, salt, potato flour
and vanilla sugar into a medium-size bowl. Cut in butter until mixture
forms coarse crumbs; mix in raisins. Mix together to form a soft
dough. Roll out dough on a floured surface to a rectangle slightly
smaller than an 11" x 7" baking pan. Place rolled-out dough in pan;
press to fit. Smooth top; prick well. Bake about 25 minutes or until
very lightly browned. Cool a few minutes. Using a sharp knife, mark
through surface of mixture with lines to use as a guide for cutting.

Let cool in pan. Cut mixture in 20 squares; remove from pan. Place
chocolate in a small bowl over a pan of gently simmering water; stir
until melted and smooth. Line a baking sheet with foil. Dip bars in
chocolate, coating evenly; lift out with a fork and tap gently on side of
bowl to remove excess chocolate. Place on foil. Place baking sheet in a
cool place until chocolate sets. If desired, any remaining chocolate can
be piped over bars for decoration.

Chocolate Pecan Cheesecake Bars

Crust:
1 pk Chocolate cake mix
1/2 c Butter or margarine -- Softened
1 Egg
1/2 c Pecans -- chopped
Filling:
8 oz Cream cheese -- softened
14 oz Sweetened condensed milk
1 ts Vanilla
1 Egg

Heat oven to 350. Grease 13 x 9 pan. In large bowl, combine cake
mix, margarine and egg; mix at low speed until combined. Stir in
pecans. Reserve 1 cup for topping; set aside. Press remaining mixture
evenly in bottom of greased pan. Beat cream cheese in medium bowl
until fluffy. Add remaining filling ingredients and beat at medium speed
until smooth. Pour over crust; sprinkle with reserved topping. Bake at
350 for 35 to 40 minutes. Cool completely. Cut into bars.
Store in refrigerator.

Chocolate Meringue Bars

1/2 c Margarine
1/2 c Sugar
1/2 c Brown sugar
2 Eggs -- separated
1 ts Vanilla
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
3 tb Milk -- or water
6 oz Chocolate chips
1 c Brown sugar
1/2 ts Vanilla
1/2 c Nuts -- , optional

Beat margarine, sugars, egg yolks, and 1 tsp. vanilla. Mix dry
ingredients, and add with milk. Spread in 9"x13" pan. Sprinkle with
chocolate chips. Beat egg whites to soft peaks, beat in brown sugar
and vanilla. Fold in nuts. Spread carefully over chips. Bake 30-35 min.
at 325 degrees F.

Chocolate Marshmallow Bars

2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/2 c Flour
1 ts Vanilla
1 c Chopped pecans
16 Large marshmallows

Preheat oven to 350 degrees F.
Grease an 11 1/2 x 7 baking pan. Melt
chocolate and butter in top of double boiler over hot water. Set aside.
Cream sugar and eggs until light and fluffy. Add flour. Beat. Add
melted chocolate and butter. Beat well. Mix in vanilla and pecans.
Pour into prepared pan. Bake 18 minutes. Remove from oven and
cover with marshmallows. Return to oven and bake until
marshmallows are lightly browned.

Cool slightly and cut into bars.