![\"\"](\"https:\/\/kathyschiffer.com\/wp-content\/uploads\/2011\/12\/Treasure-Chest-Bars-225x300.jpg\")
Well, now this is a first!<\/strong>\u00a0 After I talked about baking Treasure Chest Bars<\/strong><\/span> a few days ago, several people asked for the recipe.\u00a0<\/p>\nThis is a Schiffer family favorite<\/strong> from Christmases past.\u00a0 Just remember:\u00a0 The real Treasures are those dear children, wide-eyed on Christmas morning.\u00a0<\/p>\n Merry Christmas, everyone!<\/p>\n TREASURE CHEST BARS<\/strong><\/span><\/p>\n Cream:<\/span><\/p>\n \u00bd cup butter<\/span> Blend in:<\/span><\/p>\n 2 eggs<\/span> Beat until fluffy.<\/span><\/p>\n Combine and add:<\/span><\/p>\n 2 cups flour<\/span> Stir in:<\/span><\/p>\n 1 cup walnuts, in large pieces<\/span> Bake at 325\u00b0 25-30 minutes in two 9X9\u201d pans, greased and floured on bottom.<\/span> Brown Butter Frosting<\/strong><\/span><\/p>\n Brown \u00bc cup butter over medium heat until deep brown.<\/span> Well, now this is a first!\u00a0 After I talked about baking Treasure Chest Bars a few days ago, several people asked for the recipe.\u00a0 This is a Schiffer family favorite from Christmases past.\u00a0 Just remember:\u00a0 The real Treasures are those dear children, wide-eyed on Christmas morning.\u00a0 Merry Christmas, everyone! TREASURE CHEST BARS Cream: \u00bd cup […]<\/p>\n","protected":false},"author":556,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5211","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\n\n
\n\u00bd cup brown sugar<\/span>
\n\u00bd cup sugar<\/span><\/p>\n
\n1 tsp. vanilla<\/span><\/p>\n
\n1 \u00bd tsp. baking powder<\/span>
\n\u00bd tsp. salt<\/span><\/p>\n
\n1 cup drained maraschino cherry halves<\/span>
\n1 6-oz. package chocolate chips<\/span><\/p>\n
\nFrost warm. Cool.<\/span><\/p>\n
\nBlend in 2 cups sifted confectioner\u2019s sugar and \u00bd tsp. vanilla.<\/span>
\nAdd 1 or 2 Tbsp. milk; cream until smooth.<\/span>
\n(Frosting should not be pour-on, but thinner than you would put on a cake.)<\/span><\/p><\/blockquote>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"