Best Cookies & Bars

ALL WITH

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

Karo®, Argo®, Kingsford’s®, Mazola®, Durkee® and Spice Islands® are registered trademarks of ACH Food Companies, Inc .

All of our recipes have been triple-tested in the ACH Test Kitchens to ensure accurate performance and delicious taste and flavor.

Recipes

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!

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 .

2 cups quick oats (not instant)1/2 cup brown sugar1 cup raisins 11/2 cups all-purpose flour1/2 teaspoon salt2 teaspoons Argo® Baking Powder1 teaspoon Spice Islands® Ground Saigon

Cinnamon1/2 cup Karo® Dark Corn Syrup1/2 cup Mazola® Vegetable Plus! Oil2 eggs

Oatmeal HermitsA delicious oatmeal cookie that never goes out of style!PreP TIMe – 10 minutes | BAKe TIMe – 12 to 15 minutes | MAKeS – 3 dozen cookies

3

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 .

1/2 cup shortening1/4 cup butter OR margarine, softened1/2 cup brown sugar1/2 cup Karo® Light Corn Syrup1/4 cup milk1 egg1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract1 cup all-purpose flour11/2 teaspoons Argo® Baking Powder3/4 teaspoon Spice Islands® Ground Saigon

Cinnamon1/2 teaspoon salt3 cups quick oats (not instant)1 cup sweetened dried cranberries1 cup white chocolate chips

Cranberry Oatmeal White Chocolate ChippersA modern spin on the classic oatmeal cookie.PreP TIMe – 10 minutes | BAKe TIMe – 8 to 10 minutes | MAKeS – 3 dozen cookies

4

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 .

2 cups all-purpose flour3/4 teaspoon baking soda1/4 teaspoon salt2 teaspoons Spice Islands® Ground Ginger1/2 teaspoon Spice Islands® Ground Saigon

Cinnamon1/8 teaspoon Spice Islands® Ground Cloves1 cup turbinado sugar1/2 cup butter OR margarine, softened1 egg1/4 cup Karo® Dark Corn Syrup1/3 to 1/2 cup turbinado sugar

Ginger CookiesDelicious cookies spiced with ginger and cinnamon.PreP TIMe – 20 minutes | CHILL TIMe – 1 hour | BAKe TIMe – 9 to 11 minutes | MAKeS – 4 dozen cookies

5

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 .

1 cup Karo® Light Corn Syrup 1 cup sugar1 cup peanut butter, creamy OR chunky1 cup semi-sweet chocolate chips1 cup flaked coconut1 cup chopped walnuts3 cups quick oats (not instant)

Chocolate No Bake CookiesA simple, delicious and decadent treat.PreP TIMe – 20 minutes | COOK TIMe – 5 minutes | COOL TIMe – 30 minutes | MAKeS – 42 cookies

6

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 .

3/4 cup butter OR margarine, softened2/3 cup sugar1/2 cup Karo® Dark Corn Syrup1/2 to 1 teaspoon espresso powder, to taste1 egg2 teaspoons Spice Islands® 100% Pure

Bourbon Vanilla extract21/4 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon Spice Islands® Ground Saigon

Cinnamon2 cups chopped pecans

Cinnamon Pecan CookiesPerfect with your favorite hot drink on a chilly day.PreP TIMe – 15 minutes | BAKe TIMe – 8 to 10 minutes | MAKeS – 3 dozen cookies

7

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 .

6 cups crispy corn cereal squares1 cup Karo® Light Corn Syrup1 cup sugar11/4 cups creamy peanut butter2/3 cup milk chocolate chips

No Bake Peanut Butter Drop CookiesA perfect after school treat!PreP TIMe – 20 minutes | COOK TIMe – 5 minutes | MAKeS – 5 dozen cookies

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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 .

CooKIES1 cup butter OR margarine, softened3/4 cup brown sugar 1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract1/2 cup Karo® Light Corn Syrup1 egg3 cups all-purpose flour1/2 teaspoon salt2 cups finely chopped walnuts (or other

favorite nut)

ChoCoLATE FILLING1/3 cup Karo® Light Corn Syrup11/2 cups semi-sweet chocolate chips

Chocolate Fudge Thumbprint CookiesA chocolatey treat that's sure to please.PreP TIMe – 45 minutes | BAKe TIMe – 10 to 12 minutes | MAKeS – 5 dozen cookies

9

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 .

1 cup creamy peanut butter1 cup butter OR margarine, softened1 cup brown sugar2/3 cup Karo® Light OR Dark Corn Syrup2 eggs4 cups all-purpose flour1 tablespoon Argo® Baking Powder1 teaspoon Spice Islands® Ground Saigon

Cinnamon1/4 teaspoon saltFrosting OR melted chocolate, as desired

Peanut Butter BearsFun to make with the kids!PreP TIMe – 35 minutes | CHILL TIMe – 4+ hours | BAKe TIMe – 10 minutes | MAKeS – 3 dozen cookies

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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 .

CooKIES1 cup sugar3/4 cup butter, softened (no substitutes)1 egg21/4 cups all-purpose flour1 teaspoon Argo® Baking Powder1/4 teaspoon salt1 tablespoon Spice Islands® 100% Pure

Bourbon Vanilla extract

ICING2 cups powdered sugar2 tablespoons Karo® Light Corn Syrup1/2 teaspoon almond extract2 to 3 tablespoons milkFood coloring, optional

Ribbon Of Hope CookiesHeartwarming 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

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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 .

1 cup butter OR margarine, softened2/3 cup sugar1/2 cup Karo® Light Corn Syrup1 tablespoon lemon juice1 egg31/2 cups all-purpose flour1/4 teaspoon saltColored sugar for decorating

Sugar CookiesTraditional 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

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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 .

The Facts About Karo Corn Syrup And High Fructose

Corn Syrup

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

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 .

1 box (2 layer size) chocolate cake mix1/2 cup butter OR margarine, melted4 eggs1 cup Karo® Dark Corn Syrup1/4 cup butter OR margarine, melted1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract11/2 cups salted Spanish peanuts1 cup miniature marshmallows1 cup semi-sweet chocolate chips

Gooey Tin Roof BarsThese 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

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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 .

CRUST2 cups quick oats (not instant)11/2 cups all-purpose flour1/2 cup Karo® Light Corn Syrup1/4 cup brown sugar1/2 cup butter OR margarine, softened

FILLING1 package (8 ounces) cream cheese, softened1/2 cup sugar1 egg1/2 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract1/2 cup blackberry fruit spread

Blackberry Cheesecake Crumb BarsRich 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

17

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 .

CRUST2 cups all-purpose flour3/4 cup butter OR margarine, softened1/2 cup brown sugar1/4 teaspoon salt1 cup semi-sweet OR milk chocolate chips

CARAMEL3/4 cup butter OR margarine1 cup brown sugar1/3 cup Karo® Light OR Dark Corn Syrup1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract1/2 cup chopped walnuts OR pecans (optional)1/4 cup semi-sweet chocolate chips1/2 teaspoon shortening

Chocolate Caramel BarsOoey, gooey and decadent!PreP TIMe – 15 minutes | BAKe TIMe – 15 minutes | CHILL TIMe – 1 hour | MAKeS – 4 dozen bars

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To MAKE BRoWNIE: CREAM butter and sugar until light and fluffy in large bowl with electric mixer on medium-high 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 .

BRoWNIE1/2 cup butter OR margarine3/4 cup sugar1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract1/3 cup Karo® Dark Corn Syrup2 eggs2 ounces unsweetened chocolate, melted1/2 cup chopped walnuts2/3 cup all-purpose flour1/2 teaspoon salt

ChoCoLATE GLAZE3 ounces semi-sweet chocolate1 tablespoon butter OR margarine2 tablespoons Karo® Light OR Dark Corn

Syrup1 teaspoon milk

Chocolate Glazed BrowniesMoist and dense, the ultimate chocolate dessert.PreP TIMe – 25 minutes | BAKe TIMe – 40 to 45 minutes | COOL TIMe – 1 hour | MAKeS – 16 brownies

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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 .

CRUST11/2 cups all-purpose flour1/4 cup sugar1/2 cup Argo® OR Kingsford’s® Corn Starch3/4 cup butter OR margarine

FILLING11/4 cups Karo® Light OR Dark Corn Syrup11/4 cups sugar4 eggs1/4 teaspoon salt11/2 teaspoons Spice Islands® 100% Pure

Bourbon Vanilla extract11/2 cups (6 ounces) chopped pecans1 cup semi-sweet chocolate chips

Chocolate Pecan Pie BarsPecan pie in a bar, with bits of chocolate.PreP TIMe – 20 minutes | BAKe TIMe – 50 minutes | COOL TIMe – 2 hours | MAKeS – 24 bars

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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 .

CRUST11/4 cups all-purpose flour1 cup old fashioned oats2 cups flaked coconut3/4 cup brown sugar1 cup butter OR margarine, softened1 egg1 package (12 ounces) semi-sweet

chocolate chips

FILLING1 can (14 ounces) sweetened condensed milk1/4 cup Karo® Light Corn Syrup1 package (8 ounces) toffee bits

Coconut Toffee Cookie BarsRich caramel and chocolate in a buttery bar.PreP TIMe – 15 minutes | BAKe TIMe – 35 to 40 minutes | COOL TIMe – 1 hour | MAKeS – 24 bars

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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 .

CRUST21/2 cups all-purpose flour11/2 cups sugar21/4 teaspoons Argo® Baking Powder1 teaspoon salt1/2 cup butter, softened (no substitutes)1/4 cup Karo® Light Corn Syrup1 egg1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract1/2 teaspoon almond extract (optional)

FILLING1 package (8 ounces) cream cheese, softened33/4 cups powdered sugar3 eggs2 tablespoons Karo® Light Corn Syrup1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract

Cream Cheese Chess BarsReminiscent of little cheesecakes, these bars have a rich cream cheese filling.PreP TIMe – 20 minutes | BAKe TIMe – 35 to 40 minutes | MAKeS – 32 bars

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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 .

CRUST3/4 cup all-purpose flour1/3 cup sugar1/4 cup Argo® OR Kingsford's® Corn Starch1/2 cup butter OR margarine, softened

FILLING2 eggs1/2 cup Karo® Light Corn Syrup1/2 cup brown sugar1/4 cup creamy peanut butter1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract1/4 teaspoon salt1/2 cup flaked coconut1/2 cup semi-sweet chocolate chips

Gooey Chocolate Peanut Butter BarsThe name says it all – ooey and gooey.PreP TIMe – 15 minutes | BAKe TIMe – 35 to 43 minutes | MAKeS – 24 bars

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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 .

1/4 cup butter OR margarine, softened1/3 cup brown sugar1/3 cup Karo® Light OR Dark Corn Syrup 1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract1/8 teaspoon salt11/2 cups quick oats (not instant)1/2 cup semi-sweet chocolate chips1/3 cup creamy peanut butter

O'Henrietta BarsThese 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

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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 .

21/2 cups all-purpose flour11/2 teaspoons Argo® Baking Powder1/2 teaspoon salt1 cup peanut butter, creamy OR chunky1/2 cup butter OR margarine, softened1 cup brown sugar2/3 cup Karo® Light OR Dark Corn Syrup2 eggs1 teaspoon Spice Islands® 100% Pure Bourbon

Vanilla extract1 package (12 ounces) semi-sweet chocolate

chips

Peanut Butter Chocolate Chip BlondiesPeanut butter AND chocolate! These are a guaranteed hit!PreP TIMe – 15 minutes | BAKe TIMe – 35 to 40 minutes | MAKeS – 24 bars

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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 .

1 cup Karo® Light Corn Syrup1/2 cup sugar1/2 teaspoon baking soda1 teaspoon Spice Islands® 100% Pure

Bourbon Vanilla extract1 cup mini chocolate chips6 cups chocolate crispy cereal 3/4 cup peanut butter chips 1/4 cup mini chocolate chips

Peanut Butter Chocolate Crispy TreatsThese 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

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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 .

1 package microwave popcorn, popped (about 9 to 10 cups)

1 cup salted peanuts1 cup coarsely crumbled pretzels1 cup Karo® Light Corn Syrup1/4 cup butter OR margarine1 package (11 ounces) butterscotch OR white

chocolate chips1 cup candy coated chocolate pieces

Popcorn BarsKid friendly treats – these won't last long!PreP TIMe – 15 minutes | COOL TIMe – 1 hour | MAKeS – 24 bars

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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 .

61/2 cups chocolate crispy cereal4 cups miniature marshmallows1 cup salted peanuts1 cup Karo® Light Corn Syrup1 package (12 ounces) semi-sweet chocolate

chips1 cup creamy peanut butter

Rocky Road Cereal BarsClassic rocky road ingredients of marshmallows, peanuts and chocolate in a cereal bar.PreP TIMe – 10 minutes | CHILL TIMe – 1 hour | MAKeS – 24 bars

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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 .

1/2 cup butter OR margarine1/4 cup Karo® Light Corn Syrup 1 package (12 ounces) white chocolate chips,

divided2 eggs1/2 cup sugar1/2 teaspoon almond extract1 cup all-purpose flour2/3 cup cherry preserves1/2 cup flaked coconut1/2 cup sliced almonds

White Chocolate Cherry Almond BarsA perfect treat when you're expecting company.PreP TIMe – 20 minutes | BAKe TIMe – 38 to 45 minutes | MAKeS – 16 bars

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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 .

1 box (2 layer size) lemon cake mix1/2 cup butter OR margarine, melted4 eggs1 cup Karo® Light Corn Syrup1/4 cup butter OR margarine, melted1 teaspoon Spice Islands® Lemon Peel1 cup white chocolate chips1 cup sliced almonds

White Chocolate Lemon BarsThese easy bars start with a cake mix!PreP TIMe – 20 minutes | BAKe TIMe – 42 to 49 minutes | CHILL TIMe – 1 hour | MAKeS – 24 bars

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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 .

2 cups all-purpose flour1 cup powdered sugar, divided1 cup butter, softened (no substitutes)1 package (10 ounces) peanut butter chips,

divided1/2 cup Karo® Light Corn Syrup1/2 cup creamy peanut butter3 eggs1 package (12 ounces) white chocolate chips1 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!

White Chocolate Peanut Butter BarsRich 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

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www.karosyrup.comor call toll free (866) 430-5276 .

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