Made these for my husband to carry to work for a meeting they had. Unfortunately they were carried off before I got a picture :( Just use your imaginations!!
Lemon Gooey Butter Bars (Adapted from Paula Deen's Basic Gooey Butter Cake recipe)
Crust:
1 box lemon cake mix
1 egg
1 stick of butter, melted
Filling:
1 (8 oz) package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 (16 oz) box powdered sugar
1/2 cup butter, melted
1/4 cup fresh lemon juice
Zest of 2 lemons
Combine cake mix, egg, and butter with a mixer. Press into a lightly greased 9x13 pan, set aside. Next, beat the cream cheese until smooth. Add eggs and vanilla and mix well. Beat in powdered sugar, then add butter, lemon juice, and lemon zest and mix well. Pour onto cake mixture and spread evenly. Bake at 350 degrees for 40-50 minutes. The center will still remain gooey, so don't overbake in an effort to get it firm. Cool completely and then cut into squares.
Peanut Butter Toffee Blondies (Adapted from Gina Neely's Gina's Toffee Blondies)
1 1/2 cups all-purpose flour
2 teaspoons salt
2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
1 cup toffee bits
1 cup milk chocolate chips
Preheat oven to 350 degrees. Line a glass 9x13 inch pan with parchment paper or nonstick aluminum foil. Whisk flour and salt together in a small bowl and set aside. In a large bowl, use a hand mixer to cream together butter and both sugars until fluffy. Slowly add eggs, 1 at a time, until thoroughly combined. Add milk, vanilla, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in toffe bits and chocolate chips. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely.
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