Best Cookies & Bars ALL WITH

For over 100 years, generations have used Karo for their favorite recipes. Its sweetness comes from the wholesome goodness of corn. Karo s liquid form makes it easy to use. And, because it s a liquid, it makes baked goods more moist and helps them stay that way longer. With Karo, you will make delicious treats your whole family will love, compliments guaranteed! Recipes COOKIES Oatmeal Hermits....3 Cranberry Oatmeal White Chocolate Chippers...4 Ginger Cookies....5 Chocolate No Bake Cookies...6 Cinnamon Pecan Cookies....7 No Bake Peanut Butter Drop Cookies....8 Chocolate Fudge Thumbprint Cookies...9 Peanut Butter Bears....10 Ribbon Of Hope Cookies....11 Sugar Cookies...12 THE FACTS ABOUT KARO CORN SYRUP AND HIGH FRUCTOSE CORN SYRUP....13 BARS Gooey Tin Roof Bars....16 Blackberry Cheesecake Crumb Bars...17 Chocolate Caramel Bars....18 Chocolate Glazed Brownies...19 Chocolate Pecan Pie Bars.... 20 Coconut Toffee Cookie Bars....21 Cream Cheese Chess Bars.... 22 Gooey Chocolate Peanut Butter Bars.... 23 O'Henrietta Bars...24 Peanut Butter Chocolate Chip Blondies...25 Peanut Butter Chocolate Crispy Treats...26 Popcorn Bars... 27 Rocky Road Cereal Bars...28 White Chocolate Cherry Almond Bars...29 White Chocolate Lemon Bars...30 White Chocolate Peanut Butter Bars... 31 All of our recipes have been triple-tested in the ACH Test Kitchens to ensure accurate performance and delicious taste and flavor. Karo, Argo, Kingsford s, Mazola, Durkee and Spice Islands are registered trademarks of ACH Food Companies, Inc.

Oatmeal Hermits A delicious oatmeal cookie that never goes out of style! Prep Time 10 minutes BAKE Time 12 to 15 minutes Makes 3 dozen cookies 2 cups quick oats (not instant) 1/2 cup brown sugar 1 cup raisins 11/2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons Argo Baking Powder 1 teaspoon Spice Islands Ground Saigon Cinnamon 1/2 cup Karo Dark Corn Syrup 1/2 cup Mazola Vegetable Plus! Oil 2 eggs MIX oats, brown sugar and raisins in large bowl; add flour, salt, baking powder and cinnamon; mix well. Whisk together corn syrup, oil and eggs in a small bowl. Add to dry ingredients. DROP by rounded tablespoons 2 inches apart onto greased baking sheets. BAKE in preheated 375 F oven for 12 to 15 minutes until lightly browned around edges. Remove cookies to wire rack to cool. 3

Cranberry Oatmeal White Chocolate Chippers A modern spin on the classic oatmeal cookie. Prep Time 10 minutes BAKE Time 8 to 10 minutes Makes 3 dozen cookies 1/2 cup shortening 1/4 cup butter OR margarine, softened 1/2 cup brown sugar 1/2 cup Karo Light Corn Syrup 1/4 cup milk 1 egg 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1 cup all-purpose flour 11/2 teaspoons Argo Baking Powder 3/4 teaspoon Spice Islands Ground Saigon Cinnamon 1/2 teaspoon salt 3 cups quick oats (not instant) 1 cup sweetened dried cranberries 1 cup white chocolate chips CREAM shortening, butter and brown sugar in a large bowl at medium speed of electric mixer. Beat in corn syrup, milk, egg and vanilla; scrape down sides of bowl as needed. Add flour, baking powder, cinnamon, salt and oats; mix on low speed until combined. Stir in cranberries and white chocolate chips. DROP by rounded tablespoons 2 inches apart onto greased baking sheets. BAKE in preheated 375 F oven for 8 to 10 minutes until lightly browned around edges. Remove cookies to wire racks to cool. Store cookies in an airtight container. 4

Ginger Cookies Delicious cookies spiced with ginger and cinnamon. Prep Time 20 minutes CHILL Time 1 hour BAKE Time 9 to 11 minutes Makes 4 dozen cookies 2 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons Spice Islands Ground Ginger 1/2 teaspoon Spice Islands Ground Saigon Cinnamon 1/8 teaspoon Spice Islands Ground Cloves 1 cup turbinado sugar 1/2 cup butter OR margarine, softened 1 egg 1/4 cup Karo Dark Corn Syrup 1/3 to 1/2 cup turbinado sugar COMBINE flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside. BEAT 1 cup turbinado sugar and butter in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 hour or until easy to handle. PLACE 1/3 to 1/2 cup turbinado sugar in a small bowl. Shape dough into 3/4 to 1-inch balls; roll in sugar. Place balls 2 inches apart on greased baking sheets. BAKE in preheated 350 F oven for 9 to 11 minutes or just until golden around edges. Cool on baking sheet 1 minute; remove to wire rack to finish cooling. TIP: To speed chilling, place dough in freezer for 15 to 30 minutes instead of refrigerating. 5

Chocolate No Bake Cookies A simple, delicious and decadent treat. Prep Time 20 minutes Cook Time 5 minutes Cool TimE 30 minutes Makes 42 cookies 1 cup Karo Light Corn Syrup 1 cup sugar 1 cup peanut butter, creamy OR chunky 1 cup semi-sweet chocolate chips 1 cup flaked coconut 1 cup chopped walnuts 3 cups quick oats (not instant) MIX corn syrup and sugar in a large saucepan. HEAT to a full boil. Remove from heat. STIR IN peanut butter and chocolate chips until melted. Add coconut, nuts and oats. Mixture will be rather stiff. DROP by rounded tablespoons onto waxed paper. (Tip: use 2 spoons, one to scoop the dough and one to push it off the spoon onto the paper.) COOL 30 minutes. 6

Cinnamon Pecan Cookies Perfect with your favorite hot drink on a chilly day. Prep Time 15 minutes BAKE Time 8 to 10 minutes Makes 3 dozen cookies 3/4 cup butter OR margarine, softened 2/3 cup sugar 1/2 cup Karo Dark Corn Syrup 1/2 to 1 teaspoon espresso powder, to taste 1 egg 2 teaspoons Spice Islands 100% Pure Bourbon Vanilla Extract 21/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon Spice Islands Ground Saigon Cinnamon 2 cups chopped pecans BEAT butter, sugar, corn syrup and espresso powder in a large bowl with electric mixer until creamy. Beat in egg and vanilla. Combine flour, baking soda, salt and cinnamon in a small bowl; stir into butter mixture. Stir in pecans. DROP by rounded tablespoons 2 inches apart onto ungreased baking sheets. BAKE in preheated 375 F oven for 8 to 10 minutes. Cool on baking sheet 3 minutes; remove to wire rack to finish cooling. Chocolate Chip Cinnamon Pecan Cookies Variation: Stir in 11/3 cups dark OR semi-sweet chocolate chips with the pecans. 7

No Bake Peanut Butter Drop Cookies A perfect after school treat! Prep Time 20 minutes COOK Time 5 minutes Makes 5 dozen cookies 6 cups crispy corn cereal squares 1 cup Karo Light Corn Syrup 1 cup sugar 11/4 cups creamy peanut butter 2/3 cup milk chocolate chips POUR cereal into a large bowl; set aside. STIR corn syrup and sugar in a large saucepan over medium-high heat until sugar dissolves and mixture boils. Remove from heat; stir in peanut butter until creamy. Add chocolate chips. Stir lightly until chips begin to melt and mixture is swirled. POUR peanut butter mixture over cereal, stirring until well coated. Drop by heaping tablespoons onto waxed paper. Cool completely. Store in an airtight container. 8

Chocolate Fudge Thumbprint Cookies A chocolatey treat that's sure to please. Prep Time 45 minutes Bake Time 10 to 12 minutes Makes 5 dozen cookies COOKIES 1 cup butter OR margarine, softened 3/4 cup brown sugar 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/2 cup Karo Light Corn Syrup 1 egg 3 cups all-purpose flour 1/2 teaspoon salt 2 cups finely chopped walnuts (or other favorite nut) Chocolate Filling 1/3 cup Karo Light Corn Syrup 11/2 cups semi-sweet chocolate chips To MAKE COOKIES: MIX butter, brown sugar and vanilla in a large bowl with electric mixer at medium speed until smooth. Beat in corn syrup and egg. Add flour and salt until blended. (Dough can be made ahead of time and refrigerated for up to 48 hours.) ROLL dough into 1-inch balls; roll in walnuts to coat. Place 2 inches apart on ungreased baking sheets. Press thumb firmly in the center of each cookie to make a deep indentation. Follow instructions below for chocolate filling. Fill each cookie prior to baking. To Make FILLING: MICROWAVE corn syrup in 1-quart microwave-safe bowl on HIGH (100%) for approximately 1 minute. Add chocolate chips and stir to melt thoroughly. Using a rubber spatula, scrape into pastry bag or 1-quart plastic freezer bag. Seal tightly and snip off a tiny corner at the bottom of the bag. Squeeze filling into indentations in cookies. BAKE in preheated 350 F oven for 10 to 12 minutes or until firm. Remove to wire rack. Cool completely. 9

Peanut Butter Bears Fun to make with the kids! Prep Time 35 minutes CHILL Time 4+ hours BAKE Time 10 minutes Makes 3 dozen cookies 1 cup creamy peanut butter 1 cup butter OR margarine, softened 1 cup brown sugar 2/3 cup Karo Light OR Dark Corn Syrup 2 eggs 4 cups all-purpose flour 1 tablespoon Argo Baking Powder 1 teaspoon Spice Islands Ground Saigon Cinnamon 1/4 teaspoon salt Frosting OR melted chocolate, as desired BEAT peanut butter, butter, brown sugar, corn syrup and eggs in a large bowl with electric mixer at medium speed until smooth. Reduce speed; beat in 2 cups flour, baking powder, cinnamon and salt. With a spoon, stir in remaining 2 cups flour. Divide dough into 2 portions; wrap each in plastic wrap. Chill for 4 hours or overnight. Divide each portion of dough into 2 parts; keep portions refrigerated until ready to use. ROLL out 1 portion of dough on a floured surface to 1/8-inch thickness. Cut with floured gingerbread boy cookie cutter and place on ungreased baking sheet. Repeat with remaining 3 portions of dough. USE scraps of dough to make bear faces. Make 1 small ball of dough for muzzle. Form 2 smaller balls of dough and press gently onto cookies to create ears. BAKE bears in preheated 325 F oven for 10 minutes or until lightly browned. Remove to wire racks to cool. Decorate as desired using frosting or melted chocolate to create paws, eyes and bow ties. 10

Ribbon Of Hope Cookies Heartwarming and inspiring, these special cut-out cookies will show how much you care. Prep Time 30 minutes CHILL Time 20 to 30 minutes BAKE Time 7 to 8 minutes Makes 2 dozen cookies COOKIES 1 cup sugar 3/4 cup butter, softened (no substitutes) 1 egg 21/4 cups all-purpose flour 1 teaspoon Argo Baking Powder 1/4 teaspoon salt 1 tablespoon Spice Islands 100% Pure Bourbon Vanilla Extract Icing 2 cups powdered sugar 2 tablespoons Karo Light Corn Syrup 1/2 teaspoon almond extract 2 to 3 tablespoons milk Food coloring, optional TO MAKE COOKIES: CREAM sugar and butter in large bowl with electric mixer; add egg. Beat in flour, baking powder, salt and vanilla. Form into two balls. Cover and chill 20 to 30 minutes. ROLL 1 portion of the dough on lightly floured surface to 1/4-inch thickness. Cut with cookie cutters and place on ungreased baking sheets. Repeat with remaining dough. BAKE in preheated 350 F oven for 7 to 8 minutes, or until golden brown. Cool on baking sheet for 1 to 2 minutes; remove to wire rack. Ice and decorate as desired. TO MAKE ICING: COMBINE powdered sugar, corn syrup, almond extract and enough milk for desired spreading consistency. Tint with food color, if desired. 11

Sugar Cookies Traditional cut out cookies, perfect for the holidays or everyday! Prep Time 20 minutes CHILL Time 1 hour BAKE Time 7 to 9 minutes Makes 4 dozen cookies 1 cup butter OR margarine, softened 2/3 cup sugar 1/2 cup Karo Light Corn Syrup 1 tablespoon lemon juice 1 egg 31/2 cups all-purpose flour 1/4 teaspoon salt Colored sugar for decorating BEAT butter, sugar, corn syrup, lemon juice and egg in large bowl with mixer at medium speed until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least 1 hour, until dough is easy to handle. PREHEAT oven to 350 F. ROLL OUT dough on lightly floured surface, one third at a time, to 1/8-inch thickness. Cut into desired shapes. Place on ungreased baking sheets. Decorate as desired with colored sugar. BAKE 7 to 9 minutes or until lightly browned. Remove and cool on wire racks. 12

The Facts About Karo Corn Syrup And High Fructose Corn Syrup Q. What is high fructose corn syrup and how is it different from regular corn syrup? A. Corn syrup is a sweetener derived from fresh corn picked and processed at its peak state of flavor and sweetness. This is in all Karo Corn Syrup products used for baking sold in retail stores. By contrast, high fructose corn syrup starts with regular corn syrup, which is modified by further processing and treated with enzymes to break it into two different forms of sweeteners, fructose and glucose. Q. Why do food manufacturers use high fructose corn syrup? A. Originally, high fructose corn syrup was developed as a lower cost substitute for sugar. It is widely used today as a sweetener in beverages, bakery products, yogurts, and other products that traditionally had used sugar as a sweetener. Q. What is the controversy about high fructose corn syrup and why are so many people avoiding it? A. Since the early 1980 s, high fructose corn syrup consumption has tripled and recently was estimated at 60 pounds per person annually. During this same time period, the rate of obesity has also increased dramatically. Some researchers believe there is a link between the increase in obesity and the increase in high fructose corn syrup consumption. There are other researchers, however, that do not believe there is a connection. 13

Q. Do any of Karo s Corn Syrup products used in baking that are sold in retail stores contain high fructose corn syrup? A. No. When Karo was first introduced in 1902, it contained 0 grams of high fructose corn syrup. Like the original, all Karo Corn Syrup products used in baking that you can purchase today contain 0 grams high fructose corn syrup. Karo will never add high fructose corn syrup to current consumer products or introduce new corn syrup products containing high fructose corn syrup. Q. Do other brands of corn syrup currently contain high fructose corn syrup and if so, how can I tell? A. Yes. Karo is currently the only leading national brand of corn syrup that contains 0 grams of high fructose corn syrup. Many other brands of corn syrup do contain high fructose corn syrup. Check the ingredient list on the back of the package where high fructose corn syrup must be listed if it is in the product. You can also look for Karo s package labels that clearly announce 0 grams of high fructose corn syrup. If you re looking to avoid high fructose corn syrup, you ll get Karo s premium quality and performance with a guarantee of 0 grams high fructose corn syrup. Look For The Tag On The Karo Bottle As An Assurance of 0g High Fructose Corn Syrup 14

Q. For baking and other recipes, are there benefits of using Karo Corn Syrup compared to a brand containing high fructose corn syrup? A. Yes. In line with the company's founding philosophy in 1902, Karo believes that you want a product as close to its wholesome, natural state as possible. Q. Are you providing recipes and resources for people that want to avoid high fructose corn syrup? A. Yes. In the fall of 2010, this totally new Karo recipe booklet was introduced featuring cookie and bar recipes that are all high fructose corn syrup free. FAQ s are posted on our website to provide facts about high fructose corn syrup and Karo. 15

Gooey Tin Roof Bars These rich, delectable bars are deceptively easy to make. Prep Time 20 minutes BAKE Time 42 to 49 minutes CHILL Time 1 hour Makes 32 bars 1 box (2 layer size) chocolate cake mix 1/2 cup butter OR margarine, melted 4 eggs 1 cup Karo Dark Corn Syrup 1/4 cup butter OR margarine, melted 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 11/2 cups salted Spanish peanuts 1 cup miniature marshmallows 1 cup semi-sweet chocolate chips COMBINE cake mix and 1/2 cup butter in a bowl until well blended. Press firmly into ungreased 13 x 9-inch pan. Bake in a preheated 350 F oven for 12 to 14 minutes or until set. COMBINE eggs, corn syrup, 1/4 cup butter and vanilla in a large bowl with a wire whisk until blended. Stir in peanuts, marshmallows and chocolate chips. Pour over crust. BAKE for 30 to 35 minutes or until set. Cool on wire rack; then refrigerate for at least 1 hour. Cut into bars; store in refrigerator. 16

Blackberry Cheesecake Crumb Bars Rich cheesecake on an oatmeal crumb crust. Nice for brunch or an anytime dessert. Prep Time 20 minutes BAKE Time 40 to 50 minutes Makes 16 to 20 bars Crust 2 cups quick oats (not instant) 11/2 cups all-purpose flour 1/2 cup Karo Light Corn Syrup 1/4 cup brown sugar 1/2 cup butter OR margarine, softened Filling 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 1 egg 1/2 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/2 cup blackberry fruit spread TO MAKE CRUST: MIX oats, flour, corn syrup, brown sugar and butter in a large bowl at low speed of electric mixer until crumbly. PRESS about 3/4 of mixture into the bottom of a greased 8 x 8-inch or 11 x 7-inch baking pan. Reserve remaining crumb mixture for topping. TO MAKE FILLING: BEAT cream cheese, sugar, egg and vanilla in medium bowl with electric mixer until smooth. Pour evenly over crust. Microwave blackberry fruit spread in microwave-safe container on HIGH (100%) for 20 to 30 seconds, stirring every 10 seconds. Drop spoonfuls of warm fruit spread over cream cheese mixture. Use a knife to swirl fruit through cream cheese. Top with reserved crumb mixture. BAKE in preheated 350 F oven for 40 to 50 minutes or until center is set. Cool on wire rack and cut into bars. Store in refrigerator. 17

Chocolate Caramel Bars Ooey, gooey and decadent! Prep Time 15 minutes BAKE Time 15 minutes CHILL Time 1 hour Makes 4 dozen bars Crust 2 cups all-purpose flour 3/4 cup butter OR margarine, softened 1/2 cup brown sugar 1/4 teaspoon salt 1 cup semi-sweet OR milk chocolate chips CARAMEL 3/4 cup butter OR margarine 1 cup brown sugar 1/3 cup Karo Light OR Dark Corn Syrup 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/2 cup chopped walnuts OR pecans (optional) 1/4 cup semi-sweet chocolate chips 1/2 teaspoon shortening TO MAKE CRUST: MIX flour, butter, brown sugar and salt in large bowl with mixer at medium speed until mixture resembles coarse crumbs; press firmly into greased 13 x 9-inch pan. BAKE 15 minutes in preheated 350 F oven or until golden brown. Sprinkle chocolate chips over hot crust; let stand 5 minutes or until shiny and soft. Spread chocolate evenly; set aside. TO MAKE CARAMEL: COOK butter, brown sugar and corn syrup in a heavy 2-quart saucepan to boiling, stirring frequently. Boil for 4 minutes without stirring. Add vanilla and mix well. POUR caramel over chocolate-covered crust; spread evenly. Sprinkle with walnuts. Place chocolate chips and shortening in a small microwave-safe bowl and microwave on HIGH (100%) for 30 seconds or until melted. Drizzle melted chocolate over bars. CHILL 1 hour to set. Let stand at room temperature until softened. Cut into 2 x 1-inch bars. Store in an airtight container at room temperature. 18

Chocolate Glazed Brownies Moist and dense, the ultimate chocolate dessert. Prep Time 25 minutes BAKE Time 40 to 45 minutes CooL Time 1 hour Makes 16 brownies BROWNIE 1/2 cup butter OR margarine 3/4 cup sugar 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/3 cup Karo Dark Corn Syrup 2 eggs 2 ounces unsweetened chocolate, melted 1/2 cup chopped walnuts 2/3 cup all-purpose flour 1/2 teaspoon salt CHOCOLATE GLAZE 3 ounces semi-sweet chocolate 1 tablespoon butter OR margarine 2 tablespoons Karo Light OR Dark Corn Syrup 1 teaspoon milk TO MAKE BROWNIE: CREAM butter and sugar until light and fluffy in large bowl with electric mixer on mediumhigh speed. Add vanilla and corn syrup; blend thoroughly. Add eggs one at a time, beating well after each addition. Stir in melted chocolate and walnuts. Fold in flour and salt. POUR into a greased 8 x 8-inch pan. Bake in preheated 350 F oven for 40 to 45 minutes or until edges begin to pull away from the pan. Cool on wire rack. TO MAKE CHOCOLATE GLAZE: MELT chocolate and butter in small saucepan over low heat. Remove from heat and stir in corn syrup and milk, beating until smooth. Pour over brownies. Cool 1 hour; cut into squares. 19

Chocolate Pecan Pie Bars Pecan pie in a bar, with bits of chocolate. Prep Time 20 minutes BAkE Time 50 minutes COOL Time 2 hours Makes 24 bars Crust 11/2 cups all-purpose flour 1/4 cup sugar 1/2 cup Argo OR Kingsford s Corn Starch 3/4 cup butter OR margarine FILLING 11/4 cups Karo Light OR Dark Corn Syrup 11/4 cups sugar 4 eggs 1/4 teaspoon salt 11/2 teaspoons Spice Islands 100% Pure Bourbon Vanilla Extract 11/2 cups (6 ounces) chopped pecans 1 cup semi-sweet chocolate chips TO MAKE CRUST: COMBINE flour, 1/4 cup sugar and corn starch in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Press into greased 13 x 9-inch pan. BAKE in preheated 350 F oven for 15 minutes until edges are lightly browned. TO MAKE FILLING: STIR together corn syrup, 11/4 cups sugar, eggs, salt and vanilla in a large bowl until blended. Add pecans and chocolate chips. POUR over crust and bake an additional 35 minutes until filling is firm around the edges and slightly soft in center. COOL completely, about 2 hours, before cutting in bars. 20

Coconut Toffee Cookie Bars Rich caramel and chocolate in a buttery bar. Prep Time 15 minutes BAKE Time 35 to 40 minutes COOL Time 1 hour Makes 24 bars CRUST 11/4 cups all-purpose flour 1 cup old fashioned oats 2 cups flaked coconut 3/4 cup brown sugar 1 cup butter OR margarine, softened 1 egg 1 package (12 ounces) semi-sweet chocolate chips FILLING 1 can (14 ounces) sweetened condensed milk 1/4 cup Karo Light Corn Syrup 1 package (8 ounces) toffee bits TO MAKE CRUST: MIX flour, oats, coconut and brown sugar in a large bowl at low speed of electric mixer. Add butter; continue to mix until crumbly. Add egg, mixing well. Stir in chocolate chips. Reserve 11/2 cups mixture for topping. Press remaining crust mixture into bottom of greased 13 x 9-inch pan. Bake in preheated 350 F oven for 10 minutes. TO MAKE FILLING: COMBINE sweetened condensed milk and corn syrup. Pour evenly over hot crust. Sprinkle with toffee bits. Crumble reserved crust mixture evenly over filling. BAKE 25 to 30 minutes until golden brown. Cool 1 hour; cut into bars. 21

Cream Cheese Chess Bars Reminiscent of little cheesecakes, these bars have a rich cream cheese filling. Prep Time 20 minutes BAKE Time 35 to 40 minutes Makes 32 bars Crust 21/2 cups all-purpose flour 11/2 cups sugar 21/4 teaspoons Argo Baking Powder 1 teaspoon salt 1/2 cup butter, softened (no substitutes) 1/4 cup Karo Light Corn Syrup 1 egg 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/2 teaspoon almond extract (optional) FILLING 1 package (8 ounces) cream cheese, softened 33/4 cups powdered sugar 3 eggs 2 tablespoons Karo Light Corn Syrup 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract TO MAKE CRUST: COMBINE flour, sugar, baking powder and salt in a large mixing bowl. Add butter, corn syrup, egg, vanilla and almond extract, if desired; mix until well blended. Press into greased 13 x 9-inch pan. TO MAKE FILLING: MIX cream cheese, powdered sugar, eggs, corn syrup and vanilla in large bowl with electric mixer until smooth and creamy. Pour evenly over crust. BAKE in preheated 350 F oven for 35 to 40 minutes until light golden brown. Center will still be gooey. Cool and cut into bars. Store in refrigerator. 22

Gooey Chocolate Peanut Butter Bars The name says it all ooey and gooey. Prep Time 15 minutes BAKE Time 35 to 43 minutes Makes 24 bars Crust 3/4 cup all-purpose flour 1/3 cup sugar 1/4 cup Argo OR Kingsford's Corn Starch 1/2 cup butter OR margarine, softened FILLING 2 eggs 1/2 cup Karo Light Corn Syrup 1/2 cup brown sugar 1/4 cup creamy peanut butter 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/4 teaspoon salt 1/2 cup flaked coconut 1/2 cup semi-sweet chocolate chips TO MAKE CRUST: combine flour, sugar and corn starch in a medium bowl. Cut in butter until mixture is crumbly. Press into greased 13 x 9-inch pan. BAKE in preheated 350 F oven for 15 to 18 minutes or until crust is lightly browned. TO MAKE FILLING: BEAT eggs, corn syrup, brown sugar, peanut butter, vanilla and salt in a medium mixing bowl. Stir in coconut and chocolate chips. Pour over crust. Return to oven. BAKE an additional 20 to 25 minutes, or until mixture is golden. Cool on wire rack and cut into bars. 23

O'Henrietta Bars These bars will remind you of the famous candy bar. Prep Time 15 minutes BAKE Time 15 to 18 minutes CHILL Time 15 minutes Makes 16 bars 1/4 cup butter OR margarine, softened 1/3 cup brown sugar 1/3 cup Karo Light OR Dark Corn Syrup 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1/8 teaspoon salt 11/2 cups quick oats (not instant) 1/2 cup semi-sweet chocolate chips 1/3 cup creamy peanut butter BEAT butter, brown sugar, corn syrup, vanilla and salt in large bowl with electric mixer on medium speed until smooth. Stir in oats. Press into greased 8 or 9-inch square pan. BAKE in preheated 350 F oven for 15 to 18 minutes or until center is barely firm. Cool on wire rack 5 minutes. SPRINKLE with chocolate chips; top with small spoonfuls of peanut butter. Let stand 5 minutes; spread peanut butter and chocolate over bars, swirling to marbleize. COOL completely on wire rack. Refrigerate 15 minutes to set topping. Cut into bars. 24

Peanut Butter Chocolate Chip Blondies Peanut butter AND chocolate! These are a guaranteed hit! Prep Time 15 minutes BAKE Time 35 to 40 minutes Makes 24 bars 21/2 cups all-purpose flour 11/2 teaspoons Argo Baking Powder 1/2 teaspoon salt 1 cup peanut butter, creamy OR chunky 1/2 cup butter OR margarine, softened 1 cup brown sugar 2/3 cup Karo Light OR Dark Corn Syrup 2 eggs 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1 package (12 ounces) semi-sweet chocolate chips MIX flour, baking powder and salt in a medium bowl; set aside. Beat peanut butter, butter and brown sugar together in a large bowl with mixer at medium speed until smooth. Blend in corn syrup, eggs and vanilla. Reduce mixer speed; beat in flour mixture. Fold in chocolate chips. SPREAD in ungreased 13 x 9-inch pan. BAKE in preheated 350 F oven 35 to 40 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars. 25

Peanut Butter Chocolate Crispy Treats These crispy, chewy cereal bars are the perfect lunch box dessert! Prep Time 10 minutes Cook Time 5 minutes CooL Time 1 hour Makes 18 bars 1 cup Karo Light Corn Syrup 1/2 cup sugar 1/2 teaspoon baking soda 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1 cup mini chocolate chips 6 cups chocolate crispy cereal 3/4 cup peanut butter chips 1/4 cup mini chocolate chips COOK corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. (OR in a 1-quart microwave-safe bowl; microwave on HIGH (100%) for 2 to 21/2 minutes until syrup boils). Remove from heat. STIR in baking soda and vanilla until blended thoroughly. Stir in 1 cup mini chocolate chips until completely melted and smooth. Add cereal and stir to coat. POUR into greased 13 x 9-inch pan and pat into place. TOP with peanut butter chips and 1/4 cup mini chocolate chips, then press down. COOL at least 1 hour and cut into squares. Store in airtight container for up to 2 days. 26

Popcorn Bars Kid friendly treats these won't last long! Prep Time 15 minutes CooL Time 1 hour Makes 24 bars 1 package microwave popcorn, popped (about 9 to 10 cups) 1 cup salted peanuts 1 cup coarsely crumbled pretzels 1 cup Karo Light Corn Syrup 1/4 cup butter OR margarine 1 package (11 ounces) butterscotch OR white chocolate chips 1 cup candy coated chocolate pieces SPRAY a large bowl with cooking spray. Add popcorn, peanuts and pretzels. COOK corn syrup and butter in a medium saucepan over medium heat. Stirring constantly, bring to a full boil for 1 minute. Remove from heat and add butterscotch chips, stirring until melted. Pour over popcorn mixture and mix well. Stir in candy coated chocolate pieces. PRESS into a greased 13 x 9-inch pan. Cool at least one hour. Cut into bars. 27

Rocky Road Cereal Bars Classic rocky road ingredients of marshmallows, peanuts and chocolate in a cereal bar. Prep Time 10 minutes CHILL Time 1 hour Makes 24 bars 61/2 cups chocolate crispy cereal 4 cups miniature marshmallows 1 cup salted peanuts 1 cup Karo Light Corn Syrup 1 package (12 ounces) semi-sweet chocolate chips 1 cup creamy peanut butter COMBINE cereal, marshmallows and peanuts in a large mixing bowl. Set aside. HEAT corn syrup and chocolate chips in a saucepan over medium heat until smooth, about 4 to 5 minutes (OR in microwave-safe container, microwave on HIGH (100%) for 11/2 minutes until smooth). Remove from heat and stir in peanut butter. Combine with cereal mixture and mix well. POUR into greased 13 x 9-inch pan and pat into place. CHILL 1 hour until firm and cut into squares. 28

White Chocolate Cherry Almond Bars A perfect treat when you're expecting company. Prep Time 20 minutes BAKE Time 38 to 45 minutes Makes 16 bars 1/2 cup butter OR margarine 1/4 cup Karo Light Corn Syrup 1 package (12 ounces) white chocolate chips, divided 2 eggs 1/2 cup sugar 1/2 teaspoon almond extract 1 cup all-purpose flour 2/3 cup cherry preserves 1/2 cup flaked coconut 1/2 cup sliced almonds MELT butter in a small saucepan over low heat, stirring just until melted. Remove from heat. Without stirring, add corn syrup and 1 cup white chocolate chips. Set aside. BEAT eggs in large bowl with electric mixer at high speed until foamy. Gradually beat in sugar. Add butter mixture and almond extract. Stir in flour, just until blended. Spread half of batter in lightly greased 8 x 8-inch pan. BAKE in preheated 325 F oven 18 to 20 minutes or until light golden brown. MELT cherry preserves in microwave-safe bowl on HIGH (100%) for 20 to 30 seconds. Spread over partially baked bars. Stir remaining white chocolate chips and coconut into reserved batter. Drop by spoonfuls over preserves. Top with sliced almonds. BAKE 20 to 25 minutes or until lightly browned. Cool completely on wire rack; cut into bars. 29

White Chocolate Lemon Bars These easy bars start with a cake mix! Prep Time 20 minutes BAKE Time 42 to 49 minutes CHILL Time 1 hour Makes 24 bars 1 box (2 layer size) lemon cake mix 1/2 cup butter OR margarine, melted 4 eggs 1 cup Karo Light Corn Syrup 1/4 cup butter OR margarine, melted 1 teaspoon Spice Islands Lemon Peel 1 cup white chocolate chips 1 cup sliced almonds COMBINE cake mix and 1/2 cup butter in a bowl until well blended. Press firmly into ungreased 13 x 9-inch pan. Bake in preheated 350 F oven for 12 to 14 minutes or until set. COMBINE eggs, corn syrup, 1/4 cup butter and lemon peel in a large bowl with a wire whisk until blended. Stir in chips and almonds. Pour over crust. BAKE for 30 to 35 minutes or until set. Cool on wire rack; then refrigerate for at least 1 hour. Cut into bars; store in refrigerator. 30

White Chocolate Peanut Butter Bars Rich shortbread crust with decadent peanut butter and white chocolate. Prep Time 25 minutes BAKE Time 33 to 40 minutes CooL Time 5 to 10 minutes Makes 32 bars 2 cups all-purpose flour 1 cup powdered sugar, divided 1 cup butter, softened (no substitutes) 1 package (10 ounces) peanut butter chips, divided 1/2 cup Karo Light Corn Syrup 1/2 cup creamy peanut butter 3 eggs 1 package (12 ounces) white chocolate chips 1 teaspoon shortening Decorating Tip: To make a colored topping, reserve 3 tablespoons of the melted white chocolate and stir in a small amount of paste food coloring. Frost the bars with the white chocolate and then drizzle with the colored white chocolate. Use a knife to swirl the colors. Or get really creative and use several different colors! COMBINE flour and 1/2 cup powdered sugar in a medium bowl; cut in butter with pastry blender or two forks. Mix until crumbly. Press into the bottom of an ungreased 13 x 9-inch pan. Bake for 15 to 18 minutes in preheated 350 F oven or until lightly browned around the edges (the surface will not brown). MICROWAVE 1 cup peanut butter chips and corn syrup in a large microwave-safe bowl on HIGH (100%) for 1 minute, stirring occasionally until chips are melted. Beat in the peanut butter and eggs. Pour into crust. Top with remaining peanut butter chips. Bake for 18 to 22 minutes or until filling is set. Cool 5 to 10 minutes on wire rack. MICROWAVE white chocolate chips and shortening in a microwave-safe bowl on MEDIUM (50%) for about 1 minute, stirring occasionally until melted. Spread over bars. Cool completely before cutting. 31