Lilikoi Bars with Fresh Lilikoi Glaze
Crust
1/2 lb unsalted butter room temperature
1/2 cup sugar
2 cup all purpose flour sifted
1/8 tsp kosher salt
Filling
6 large eggs at room temperature
2 cup sugar
1 cup lilikoi juice about 10 lilikoi
1 cup flour
1 lemon zested and juiced
Glaze
1/4 cup water
1/2 cup granulated sugar
1/4 cup lilikoi fruit juice about 6 lilikoi
Juice of 1/2 lemon
First, make the lilikoi juice. Cut each fruit in half and scoop out the pulp and seeds and place in food processor or blender.
Pulse a few short times for no more than 30 seconds. This will pull the pulp away from the seeds and get more juice out.
Pour pulp into a sieve with a bowl underneath (1/2 c at a time) and use the back of spoon to push down on the pulp and juice. Reserve 1 cup of juice and discard seeds.
Now onto the Bars. Preheat the oven to 350° F. For the crust, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and with the mixer on low and mix until just combined.
Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking pan building up a 1/2-inch edge on all sides.
Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).
Then bake crust for 20-25 minutes until lightly browned. The crust should be light tan and the edges a lightly brown color. Remove from oven and let cool for another 15 minutes.
For the filling, Whisk together the eggs, sugar, lilikoi juice, lemon zest, lemon juice, and flour.
Pour over the crust and bake for 35-40 minutes, until the filling is set. Let cool.
For the Lilikoi Glaze, boil water and sugar in a saucepan over medium heat for 5 minutes.
Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.
Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup.
Allow to cool and drizzle over lilikoi bars.
Notes
I made this using fresh lilikoi, if you cannot find fresh lilikoi, I have used Goya brand that has passion fruit pulp and works just as well! You can find it at most Asian or Latin American stores.
Go To Top
Tequila Bars
1 12-ounce box vanilla wafers
1/2 cup pine nuts
3/4 cup unsalted butter (1 1/2 sticks), melted
1/3 cup tequila
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 14-ounce can sweetened condensed milk
1 tablespoon sugar
Agave nectar or honey, for drizzling (optional)
Preheat the oven to 350°F. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture.
Spread the filling evenly over the crust and bake for 25 minutes; cool.
Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired
Go To Top
Pecan Squares
Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
Preheat the oven to 350°F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan.
Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
Recipe courtesy The Barefoot Contessa Cookbook
Go To Top
Charleston Chewies
4 tablespoons unsalted butter, plus additional softened butter for the baking dish
1 cup packed light brown sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup chopped pecans
Confectioners' sugar, for dusting
Preheat the oven to 350°F. Butter an 8-inch square baking dish.
Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.
Go To Top
Lemon Raspberry Bars
For the crust:
3 cups graham cracker crumbs
12 tablespoons salted butter melted
1/2 cup sugar
Zest of one lemon
For the filling:
4 large egg yolks
2-14 oz. can fat free sweetened condensed milk
1 cup fresh lemon juice
1 1/2 teaspoons lemon zest
12 ounces fresh raspberries
Preheat the oven to 350°F.
Spray a 9x13" inch baking dish with cooking spray.
In a bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest.
Stir until graham cracker crumbs are moist.
Press crumbs into the prepared pan.
Bake for 10 minutes.
Remove from oven and allow to cool to room temperature.
Whisk the egg yolks and condensed milk until well mixed.
Stir in the lemon juice and lemon zest.
Stir until mixture begins to slightly thicken.
Gently fold in the raspberries with a spatula. Fold carefully so you don't break the raspberries.
Pour the lemon raspberry filling evenly over the graham cracker crust.
Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour before serving.
Cut into bars and serve.
Go To Top
Sunshine Lemon Bars
1 package Duncan Hines® Moist Deluxe® Lemon Cake Mix
1/2 cup butter
1 large egg
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
Preheat oven to 350°F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 - 1/4-inch bars.
Source: Duncan Hines
Go To Top
Crispy Football-Shaped Treats (photo)
3 Tbsp. butter or margarine
1/2 cup creamy peanut butter
1 pkg. (10 oz.) JET-PUFFED Marshmallows
6 cups KELLOGG’S® RICE KRISPIES® cereal
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 oz. BAKER'S White Chocolate, melted
Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add peanut butter and marshmallows; toss until evenly coated. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.
Shape into 24 football shapes, using about 1/4 cup cereal mixture for each. Dip tops of footballs in semi-sweet chocolate; place, chocolate sides up, on waxed paper-covered baking sheet.
Spoon white chocolate into small resealable plastic bag; press out excess air, then seal bag. Trim small piece off one bottom corner of bag. Use to draw laces on footballs. Refrigerate 1 hour or until firm.
Tip 1
Use Your Stove
Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Add cereal; mix well. Continue as directed.
Tip 2
Substitute 1 jar (7 oz.) JET-PUFFED Marshmallow Creme for the marshmallows.
Calories 150, Total Fat 6g, Saturated Fat 2.5g, Cholesterol 3.75mg, Total Carbohydrates 21g, Dietary Fibers 0.7209g, Sugars 11g, Protein 2g
Go To Top
Easy Breakfast Yogurt Popsicles
1 Cup Greek Yogurt
1/2 Cup Milk
2 tsp Honey
1/2 Cup Granola
1 Cup Berries/chopped Fruits
Mix together the milk, yogurt and 1 tsp of the honey.
Divide the mixture between your popsicle molds.
Place a few berries into each mould.
Mix the last teaspoon of honey with the granola (you can place the honey in the microwave for 10sec if you are struggling to mix it) and top the yoghurt with a little granola mixture.
Place a wooden ice cream stick into each mould and place the popsicles into the freezer for at least 4 hours before consuming.
To remove the popsicles, run the mould under a little hot water until they come loose. Yield: 6-8 Popsicles
Go To Top
Two-Ingredient Lemon Cake Bars
1 box angel food cake mix
1 (22-ounce) can lemon pie filling
Powdered sugar (optional)
Heat the oven to 350°F, and spray a 9 x 13-inch pan with nonstick cooking spray.
In a large bowl, stir together the angel food cake mix and lemon pie filling.
Once fully mixed, add to the prepared pan, and bake for about 35 minutes, until fully cooked and the top is lightly browned.
Let the cake cool, cut it into bars, and if desired, sprinkle with powdered sugar. Yields 9 x 13-inch pan
Go To Top
Christmas Cranberry Cream Cheese Bars
2 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats,uncooked
3/4 cup plus 1 tablespoon firmly packed light brown sugar, divided
1 cup butter or margarine, softened
3/4 cups M&M's chocolate mini baking bits,
divided
1 8-ounce package cream cheese
1 14-ounce can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 16-ounce can whole berry cranberry sauce
Preheat oven to 350°F.
Lightly grease 13x9x2-inch baking pan; set aside.
In large bowl combine flour, oats, 3/4 cup sugar and butter; mix until crumbly. Reserve 1 1/2 cups crumb mixture for topping. Stir 1/2 cup M&M's into remaining crumb mixture; press into prepared pan.
Bake 15 minutes. Cool completely. In large bowl beat cream cheese until light and fluffy; gradually mix in condensed milk, lemon juice and vanilla until smooth.
Pour evenly over crust. In small bowl combine remaining 1 tablespoon sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture. Stir remaining 1 1/4 cups M&M's into reserved crumb mixture.
Sprinkle over cranberry mixture. Bake 40 minutes. Cool at room temperature; refrigerate before cutting. Store in refrigerator in tightly covered container.
Go To Top
Pecan Shortbread Bars
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup toasted chopped pecans
1/2 teaspoon flaky salt (optional)
Line an 8 x 8-inch square pan with parchment paper, leaving extra overhang.
Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and mix again.
Gradually add the flour and mix until well combined. Fold in the toasted nuts. Press the dough into an even layer on the bottom of the prepared pan, making sure to fill the corners. Score the dough to make 24 bars (4 rows by 6 rows). Using a chopstick or fork, make dimples into the pieces. Refrigerate for at least 30 minutes.
Preheat the oven to 350° F.
Remove the pan from the refrigerator. Sprinkle with salt, if desired. Bake in the oven until golden on the edges, 55 to 60 minutes.
Remove from the oven and let cool for 10 minutes. Remove the cookies from the pan by grasping the parchment paper. While still warm, cut the cookies along the scored lines. Let cool on a rack.
Tip: To toast nuts, spread them out in a single layer on a rimmed baking sheet and place in a 325 degrees F oven until they are light brown and smell toasted, 5 to 15 minutes. Watch them closely, as they can quickly burn. Recipe reprinted Cooking.com.
Go To Top
Red Velvet Cookie Bars
1 roll Pillsbury™ refrigerated chocolate chip cookies
1 box red velvet cake mix
2/3 cup melted unsalted butter
2 eggs, room temperature
Powdered sugar, if desired
Heat oven to 350°F. Spray 8-inch square pan with baking spray with flour.
With lightly floured fingers, break up cookie dough into pan; press evenly in bottom of pan to form crust.
Bake 15 minutes. Remove pan from oven; cool 10 minutes. Meanwhile, in medium bowl, beat cake mix, melted butter and eggs with whisk until well combined.
Spread cake batter evenly over partially baked crust. Return to oven; bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
Cut cooled bars into 4 rows by 3 rows; sprinkle with powdered sugar.
Tips
These bars can be served plain or with powdered sugar. You can also make them even more decadent by spreading on a layer of cream cheese frosting.
If you want to make a tray of thinner bars, spread the ingredients in a wider pan or half the recipe using the same size pan but bake for less time. Pillsbury
Go To Top
Cran Crackle Bars
6 cups tiny pretzel twists
2 tablespoons packed brown sugar
1/2 cup butter, melted
1-1/2 cups dried cranberries
1-1/2 cups lightly salted mixed nuts
1 cup white baking pieces or semisweet chocolate pieces
1/2 cup granulated sugar
1/3 cup butter
1/3 cup light-color corn syrup
1 teaspoon vanilla
1/4 teaspoon baking soda
Preheat oven to 325°F. Lightly grease a 13x9x2-inch baking pan; set pan aside.
Combine pretzels, brown sugar, and melted butter in a food processor container. Cover and process until mixture resembles fine crumbs, scraping sides of container occasionally. Press crumb mixture onto bottom of prepared baking pan. Bake in preheated oven for 10 minutes. Sprinkle cranberries, nuts, and baking pieces evenly over crust.
Combine granulated sugar, 1/3 cup butter, and corn syrup in a small saucepan. Bring to boiling over medium heat, stirring constantly (this will take about 10 minutes). Remove from heat. Stir in vanilla and baking soda. Pour syrup mixture evenly over cranberry-nut layer.
Bake for 20 to 25 minutes or until syrup mixture is bubbly over entire surface. Cool completely in pan on a wire rack. Cut into bars. Makes 24 cookies.
To store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw bars, if frozen, before serving.
Source: Better Homes and Gardens
Go To Top
Choco-Orange Diamonds
1 cup butter, softened
1-2/3 cups sugar
1/4 teaspoon salt
3 eggs
1 egg yolk
3 teaspoons finely shredded orange peel (set aside)
1/2 cup orange juice
1-1/2 cups all-purpose flour
1/2 cup finely chopped pecans
4 eggs, lightly beaten
3 tablespoons all-purpose flour
8 ounce bittersweet chocolate, finely chopped
1-1/2 cups chopped pecans
3 ounces bittersweet chocolate, melted and cooled
Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2/3 cup of the sugar and salt; beat until combined. Add the 3 eggs and the yolk, one at a time, beating well after each addition. Beat in 1/4 cup of the orange juice until combined. Add the 1-1/2 cups flour; beat until combined. Stir in 1 teaspoon of the orange peel and the 1/2 cup finely chopped pecans. Spread in a greased 15x10x1-inch baking pan. Bake for 15 minutes or until lightly browned (mixture may puff, but will fall when removed from oven).
Meanwhile, in a bowl use a wire whisk to combine the 4 eggs, remaining 1 cup sugar, remaining 2 teaspoons peel, remaining 1/4 cup orange juice, and the 3 tablespoons flour until smooth. Stir in finely chopped chocolate and 1-1/2 cups nuts. Spread over hot crust. Return to oven. Bake for 15 to 17 minutes more or until set. Cool in pan on rack. Drizzle bars with melted chocolate. Cut into diamonds. Makes about 60. Source: Better Homes and Gardens
Go To Top
Coconut Candy Bars
2 cups graham cracker crumbs
1-1/2 cup whole almonds, toasted*
1/3 cup packed brown sugar
2/3 cup butter, melted
1-14-ounce package flaked coconut
1-14-ounce can (1 1/4 cups) sweetened condensed milk
1-8ounces dark chocolate pieces, melted**
Preheat oven to 350°F. Place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process until almonds are finely chopped. Add butter; cover and pulse with four or five on-off turns or until mixture is well combined. Press crumb mixture onto bottom of an ungreased 13x9x2-inch baking pan. Bake in preheated oven for 12 minutes.
Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 minutes.
Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack. (If desired, chill in the refrigerator until the chocolate is set.) Cut into bars. Makes 36 bars.
*Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350°F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice.
**Note: To melt dark chocolate pieces, place chocolate pieces in a medium microwave-safe bowl. Microwave on 50 percent power (medium) about 3 minutes or until chocolate is melted and smooth, stirring once or twice.
To store: Place bars in a single layer in an airtight container; cover. Refrigerate for up to 1 week or freeze for up to 3 months. Let stand for 30 minutes before serving.
Source: Better Homes and Gardens
Go To Top
Cinnamon Cream Cheese Bars
1/2c. milk,
3 pkg of cream cheese (8 oz bars),
2 tbsp. vanilla,
3/4c. sugar,
2 pkg of crescent rolls
1 1/2c. sugar,
1/2c. butter
3 tbsp. cinnamon
Spread 1 pkg of crescent rolls out in a
9x13 pan keeping the crescent rolls together do not tear
them apart. Then mix 3 pkgs. of cream cheese,
1 1/2c. sugar, 2 tbsp of vanilla, and 1/2c of milk in a mixer
until it becomes a creamy consistency and
spread on top of crescent rolls that is your filling, Then
place the other layer of crescent rolls on
top, again keeping them together. Then your topping consist
of the 1/2c. butter, 3/4c sugar, and 3 tbsp of
cinnamon, mix this in a saucepan till you get an even
consistency and spread on top. Bake in oven at
350 for 35 to 40 minutes. Marla
Go To Top
Sour Cream-Banana Bars
1 1/2 C sugar
1 C sour cream
1/2 C butter, softened
2 eggs
1 1/2 C mashed bananas (about 3 large)
2 tsp. vanilla
2 C flour
1 tsp. baking soda
3/4 tsp. salt
1/2 C chopped nuts
Browned Butter Frosting (see below)
Heat oven to 375°F. Grease and flour jelly roll pan, 15 1/2x 10 1/2
x1 inch.Mix sugar, sour cream, butter and eggs in large bowl on low speed,
scraping bowl occasionally, 1 minute.Beat in bananas and vanilla on low
speed 30 seconds.Beat in flour, baking soda and salt on med. speed,
scraping bowl occasionally, 1 minute.Stir in nuts.Spread batter in pan.
Bake until light brown, 20 to 25 minutes.Cool.Frost with Browned Butter
Frosting.Cut into 2x1 1/2 inch bars.
Go To Top
Browned Butter Frosting
Heat 1/4 C butter over med. heat until delicate brown; remove from heat.
Mix in 2 C powdered sugar.Beat in 1 tsp. vanilla and 3 Tbsp. milk until
smooth and of spreading consistency. Cinnamon Coffee Bars
1 C packed brown sugar
2 Tbsp. shortening
1 egg
1/2 C water
1 1/2 C baking mix
2 Tbsp. instant coffee (dry)
1/2 tsp. cinnamon
1/2 C raisins
1/4 C chopped nuts
Glaze (see below)
Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches.
Mix all ingredients except Glaze.Spread batter in pan.Bake until wooden
toothpick inserted in center comes out clean, 20 to 25 minutes.Drizzle
with Glaze while warm.Cut inot 3x1 inch bars.
Glaze
Mix 1 C powdered sugar, 1/4 tsp. vanilla and 1 to 2 Tbsp. milk until smooth
and of desired consistency.
Go To Top
Peanut Butter Crumble Bars
3/4 C sugar
3/4 C packed brown sugar
3/4 C shortening
3/4 C creamy peanut butter
2 eggs
2 c flour
1 1/4 tsp. baking soda
3/4 tsp. baking powder
1 1/4 C chopped peanuts
Heat oven to 350°F. Beat sugars, shortening, peanut butter and eggs
until smooth.Stir in flour, baking soda and baking powder.Reserve 1 1/2 cups.Press remaining dough in ungreased rectangular pan, 13x9x2 inches.
Mix reserved 1 1/2 C dough and the peanuts.Crumble into pan, pressing lightly.Bake until golden brown, 20 to 25 minutes; cool. Cut into 2x1 1/2 inch bars.
Go To Top
Easy Cheesy Lemon Bars
1 17 oz. pkg. lemon cake mix
1/2 C. butter, melted
1 egg slightly beaten
1 13 1/2 oz. pkg. lemon frosting mix
1 8 oz. pkg. cream cheese, softened
2 eggs
Combine cake mix, butter and 1 egg. Mix with fork until moist. Pat into 13x9 in pan, greased on bottom only.
Blend frosting mix into cream cheese. Reserve 1/2 C. of cheese and frosting mixture. Add 2 eggs to remaining frosting mixture.
Beat 3-5 minutes. Spread over cake mixture. Bake at 350 degrees for 30-40 minutes.
Cool; spread top with reserved frosting mixture.Recipe 4 Living
Go To Top
Chocolate & Peanut Butter Cheesecake Bars
2 1/2 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup granulated sugar, divided
1 2/3 cups (10-oz. pkg.) NESTLÉ TOLL HOUSE SWIRLED Milk Chocolate & Peanut Butter Morsels, divided
2 pkgs. (8 oz. each) cream cheese, softened
1/4 cup all-purpose flour
1 tablespoon vanilla extract
4 large eggs
Preheat oven to 325° F.
Combine crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping. Press remaining mixture onto bottom of ungreased 13 x 9-inch baking pan. Sprinkle 3/4 cup morsels over crust.
Beat cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs, one at a time, beating until smooth. Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.
Bake for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars. Nestles Website
Go To Top
Double Nut Bars
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
2 cups chocolate wafer crumbs
1 8-ounce package cream cheese,softened
1/4 cup butter or margarine
1/3 cup sifted powdered sugar
1/2 cup finely chopped pecans
1 teaspoon vanilla
2 tablespoons creamy peanut butter
1 cup sifted powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla
1 recipe Chocolate Drizzle* (see recipe, below)
24 pecan halves
For first layer, in a medium mixing bowl combine 1/2 cup melted butter or margarine and
granulated sugar. Add chocolate wafer crumbs; mix well. Press mixture into the bottom of
an ungreased 8x8x2-inch baking pan; chill about 20 minutes or until firm.
For second layer, in a large mixing bowl beat cream cheese and 1/4 cup butter or
margarine with an electric mixer on medium speed until mixture is fluffy. Add the 1/3 cup.
powdered sugar; beat until combined. Stir in chopped pecans and the 1 teaspoon vanilla.
Spread over crumb layer. Chill about 30 minutes or until set.
For third layer, beat peanut butter and half of the 1 cup powdered sugar until combined
Add 1 tablespoon of the milk and the 1/2 teaspoon vanilla. Beat until smooth. Gradually add
remaining powdered sugar, beating until smooth. Add additional milk, if necessary, to make
of spreading consistency. Spread over cream cheese layer.
Drizzle with Chocolate Drizzle. Arrange pecan halves on drizzle. Cover and chill at least 2
hours before serving. Makes 24 bars.
*Chocolate Drizzle: Heat 1/3 cup milk chocolate pieces and 1/2 teaspoon shortening in a
small saucepan over low heat until melted, stirring occasionally. Make-Ahead Tip: Up to 3
days ahead, prepare bars. Place in an airtight container and store in the refrigerator.
Source: Better Homes and Gardens
Go To Top
Blueberry Lemon Snack Bars (photo)
1 package Duncan Hines® Signature Lemon Cake Mix
1 tbl. lemon zest
½ cup butter, melted
3 large eggs, divided
1 package (8 oz.) cream cheese
2½ cups confectioners' sugar
1 can (21 oz.) Duncan Hines Comstock® More Fruit Blueberry
¾ cup flaked coconut
¾ cup walnuts, chopped
Preheat oven to 325ºF. Grease 13 x 9 –inch baking pan.
Combine cake mix, zest, butter and 1 egg in large bowl; blend well.
Pat mixture into bottom of prepared pan.
Beat cream cheese in large bowl with electric mixer until fluffy. Gradually beat in the remaining eggs and confectioners’ sugar and beat until smooth. Pour over cake mixture in pan. Top evenly with blueberry pie filling. Sprinkle with coconut and nuts.
Bake 1 hour or until top is golden brown. Refrigerate until chilled; cut into bars.
http://www.duncanhines.com/recipes
Go To Top
Frosted Banana Bars
FOR THE BANANA BARS:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)
FOR THE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla extract
3 3/4 to 4 cups confectioners' sugar
FOR THE BANANA BARS:
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
FOR THE FROSTING:
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Source: Reiman Publications, LLC. © 2002
Go To Top
Raz Ma Taz Bars
1/2 cup butter or oleo
2 cups white morsels
2 large eggs
1/2 cup sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. almond extract
1/2 cup seedless raspberry jam
1/2 cup toasted, sliced almonds
Preheat oven 325°F. Grease and sugar 9" square baking pan.
Melt butter in medium, micro-safe bowl on high for 1 min; stir. Add 1 cup morsels; let stand. Do not stir.
Beat eggs in large bowl until foamy. Add sugar; beat until light lemon colored, 5 min. Stir in morsel/butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
Bake for 15-17 min. until light golden brown around edges. Remove from oven to wire rack.
Heat jam in small, micro-safe bowl on high for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.
Bake for 25-20 min. until edges are browned. Cool completely in pan on wire rack. Cut into bars.
From: Kathy's Korner - ref:08/07/04
Go To Top
Baklava
Baklava:
1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
Topping:
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish.
Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter.
Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
Bake in preheated oven 50 minutes, until golden and crisp.
While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered. Makes 1 - 9x13 inch dish
From: Allrecipes - ref:04/27/02
Go To Top
CHOCOLATE TOFFEE CARAMEL BARS
1 pkg. Pillsbury Butter Recipe Cake Mix
1/3 c. oil
2 eggs
½ pkg. (1 c.) choc. chips
1 c. vanilla milk chips
3 choc.-covered toffee candy bars, cut
½ c. butter or marg.
32 vanilla caramels, unwrappped
14z can condensed milk
Heat oven to 350°F. Grease 13x9" pan.
In large bowl, combine cake mix,
oil and eggs; blend well.
Stir in choc. chips, vanilla chips, and candy bar pieces. (Mixture will be thick.)
Press half of mixture in bottom of greased pan.
Bake at 350°F. 10 min.
Meanwhile, in double boiler, combine butter,
caramels and condensed milk in top.
Cook over boiling water until caramels are melted and mixture is smooth, stirring occasionally.
Slowly pour caramel mixture evenly over partially baked crust.
Top with remaining cake mix mixture.
Bake an additional 25-30 min.
or until top is set and edges are deep golden brown. Cool 20 min.
Run knife around sides of pan to loosen bars.
Cool 40 min. Refrigerate 1 hour.
Cut into bars.
Store in refrigerator or freeze. 24 bars. Thanks to my daughter Mary Cypress, CA - ref:12/13/98
Go To Top
PUMPKIN WHITE CHIP MACADAMIA NUT BARS
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup Solid Pack Pumpkin
1 egg
2 tsp. vanilla extract
2 cups (12-ounce package) white morsels, divided
2/3 cup chopped macadamia nuts
Combine flour, cinnamon, cloves and baking soda in small bowl.
Beat butter and sugars in large mixer bowl until creamy.
Beat in pumpkin, egg and vanilla until blended;
gradually beat in flour mixture.
Stir in 1½ cups white morsels and nuts.
Spread into greased 15½x10½-inch jelly-roll pan.
Bake in preheated 350º oven for 18 to 22 minutes
or until wooden pick inserted comes out clean.
Cool in pan on wire rack.
Melt remaining morsels in microwave or double boiler.
Drizzle over bars.
Yield: about 3 dozen.
(VERY MOIST AND YUMMY)Thanks to Cyberperson somewhere - ref:12/21/97
Go To Top
APRICOT SQUARES
1 c. sugar
2 c. + 1 tbl. flour
3/4 c. butter
1 1/3. flaked coconut
1 egg
1/2 c. chopped nuts
1 tsp. vanilla
1/2 tsp. baking powder
1 jar apricot jam
Cream butter, sugar, add egg, vanilla, flour.
Add nuts and coconut.
Spread 2/3 of this mixture in a greased &
floured pan (9x13).
Spread jam over this;
then drop bits of dough over the jam
so that the jam "peeks" through.
Bake @ 350° F. for35-45 min.,
until golden brown. Thanks to Liz from Kihei, HI ref: 8/16/98
Go To Top
CHERRY CHEWBILEES
Crust:
1 cup walnut pieces, divided
1 1/4 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2 c. shortening
1/2 c. flake coconut
Filling:
2 - 8 oz. pkgs.cream cheese, softened
2/3 c. granulated sugar
2 eggs
2 tsp. vanilla
1 lg. can cherry pie filling
Heat oven to 350°F.
Grease 13X9X2-inch pan with shortening. Set aside.
Chop 1/2 cup nuts coarsely for topping. Set aside.
Chop remaining 1/2 cup finely.
For crust, combine flour and brown sugar.
Cut in shortening until fine crumbs form.
Add 1/2 cup finely chopped nuts and coconut.
Mix well. Remove 1/2 cup. Set aside.
Press remaining crumbs in bottom of pan.
Bake at 350° for 12 - 15 minutes,
until edges are lightly browned.
For filling, beat cream cheese, granulated sugar, eggs and vanilla
in small bowl at med. speed of electric mixer until smooth.
Spread over hot baked crust. Return to oven.
Bake 15 minutes longer.
Spread cherry pie filling over cheese layer.
Combine reserved coarsely chopped nuts
and reserved crumbs. Sprinkle evenly over cherries.
Return to oven. Bake 15 minutes longer.
Cool. Refrigerate several hours.
Cut into bars. Serves about 12 - 16 people.
Special Thanks to Charlene's Homepage - ref: 11/02/97
Go To Top
CHERRY SQUARES
1/2 c. butter
1 tsp. vanilla
2 c. sugar
2 c. flour
4 eggs
1 can cherry pie filling
Grease pan and flour.
Cream butter and sugar.
Add eggs, vanilla and flour.Spread 3/4 of dough on jelly roll pan 11x17.
Spread 1 can cherry filling on top.
Drop remaining mixture on top of that.
Bake for 30 min. 375° F.
Cut into squares. From the archives of Gramma Alexander - ref:02/22/98
Go To Top
Coco Krispies Treats
1 cup white Karo syrup
1 cup sugar
1-1/2 cups peanut butter
4 cups Cocoa Krispies cereal
Bring Karo syrup and sugar to a full boil.
Remove from heat and stir in remaining ingredients.
Spoon by tablespoons onto waxed paper and let cool.
Pack in air tight container.
Thanks To My Friend Sherry, Whittier, CA - ref:2/28/99
Go To Top
APPLE BARS
3 cups peeled and coarsely chopped apples
3 cups all-purpose flour
2 cups sugar
3 eggs, beaten
1/2 cup vegetable oil
1/2 cup applesauce
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
Mix all ingredients together in a large bowl until well blended.
Batter will be very thick and lumpy.
Spoon into a greased and floured 13" x 9" pan and
bake at 325°F for 45 minutes or until a toothpick inserted
into mixture comes out clean.
Allow to cool completely and cut into bars.
Thanks Laurie - ref:9/30/00
Go To Top
|
tested and liked by me)
Aaron Sanchez's Mexican Brownies
