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  These zesty lemon bars are a great on-the-go-snack or can be even had as tiny desserts! Ingredients 1 package (1 pound 0.5 ounces) lemon bar mix Juice of 1 whole lemon (about 3 tablespoons) 1/2 cup vanilla-flavored protein powder 1 container (8 ounces) fat-free, cholesterol-free egg product Powdered sugar, if desired Steps 1  Heat oven to 350°. Press dry crust from lemon bar mix in bottom of square pan (8x8x2 or 9x9x2 inches). Bake 10 minutes. 2  Add enough water to lemon juice to equal 1/2 cup. Place filling from lemon bar mix and protein powder in large bowl. Stir in egg product and lemon juice mixture with wire whisk until smooth. Pour filling over hot crust. 3  Bake 25 to 30 minutes or until top just begins to brown and center is set. Cool completely, about 2 hours. Sprinkle with powdered sugar. For bars, cut into 4 rows by 4 rows.

  We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill. Ingredients 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix Butter and egg called for on cookie mix pouch for drop cookies 1/4 cup butter, melted 1 package (8 oz) cream cheese, softened 1 cup powdered sugar 1 tablespoon finely grated lemon peel 1 container (12 oz) Cool Whip frozen whipped topping, thawed 2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix 3 cups cold milk Steps 1  Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish. 2  In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside. 3  I...

  Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie. Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1 box (4-serving size) French vanilla instant pudding and pie filling mix 2 tablespoons packed brown sugar 1/2 cup butter or margarine, melted 2 1/2 teaspoons vanilla 2 eggs plus 3 egg yolks 2 packages (8 oz each) cream cheese, softened 1/2 cup sour cream 1/2 cup sugar 2/3 cup toffee bits, finely crushed Steps 1  Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.  2  In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spr...

  Here's an easy homemade way to get the same great flavors of a favorite peanut candy bar. Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg 3 cups miniature marshmallows 2/3 cup light corn syrup 1/4 cup butter or margarine 2 teaspoons vanilla 1 bag (10 oz) peanut butter chips 2 cups crisp rice cereal 2 cups salted peanuts Steps 1  Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. 2  In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers. 3  Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff. 4  In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallo...

  Soft, sweet and oh-so-easy to make with Betty Crocker™ cake and cookie mixes, these clever cookie bars deliver irresistible cake batter flavor. Ingredients Bars 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix 1 box Betty Crocker™ Super Moist™ white cake mix 1 cup butter, melted and slightly cooled 3 eggs 1 teaspoon vanilla 3 tablespoons Betty Crocker™ Decorating Decors rainbow mix Frosting 1 cup butter, softened 3 cups powdered sugar 2 to 3 tablespoons milk 1 teaspoon vanilla Assorted candy sprinkles Steps 1  Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. 2  In large bowl, beat sugar cookie mix, cake mix, melted butter, eggs and 1 teaspoon vanilla with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 3 tablespoons candy sprinkles. Spread in pan. 3  Bake 32 to 34 minutes or until golden brown. Cool completely, about 1 1/2 hours. 4  In large bowl, beat 1 cup softened...

  We’ve cracked the code for making perfectly soft cookie bars! These treats combine chocolate chip cookie dough with vanilla pudding mix, plus chopped Rolo™ caramels for chocolate-caramel indulgence that everyone will love! Ingredients 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix Butter and egg called for on cookie mix pouch 1 box (3.4 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix 30 Rolo® chewy caramels in milk chocolate, unwrapped, cut into quarters (about 1 cup) Steps 1  Heat oven to 350°F. Spray 9-inch square pan with cooking spray. 2  In large bowl, mix cookie mix, butter, egg and dry pudding mix with spoon until soft dough forms. Stir in chopped chocolates. Press evenly in pan. 3  Bake 28 to 32 minutes or until golden brown. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.