Lemon Crumb Squares
Coconut Dream Bars
Red Velvet Brownies
Pumpkin Hazelnut Bars
Caramel Chocolate Chip Cookie Bars
Blackberry Limeade Bars
Texas Tassie Bars
Chocolate Carrot Brownies
Pear Treasure Squares
Lemon Crumb Squares
These tangy treats are so easy to make. Although they are put into the fridge for about an hour after cooling, they’ll still be soft, gooey and wonderful. You can bake a couple of minutes longer if you want your topping to be crunchier, but keep an eye on them in the oven, as you don’t want to dry out the filling too much.
Makes one 23 x 32cm (9 x 13in) tray, to slice as desired
For the base and topping
180g (6½oz) plain flour
½ tsp salt
1 tsp baking powder
115g (4oz) unsalted butter, softened
200g (7oz) soft dark brown sugar
90g (3oz) rolled oats
For the filling
370ml (12½fl oz) sweet condensed milk
140ml (5fl oz) fresh lemon juice
Zest of 1 lemon
One 23 x 32cm (9 x 13in) tin
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. To make the base and topping, sift the flour, salt and baking powder together into a bowl and set aside.
3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy. Add the oats and the flour mixture to the butter and sugar and mix until it resembles breadcrumbs.
4. Press half of this mixture into the base of the prepared tin and set the rest aside in a bowl.
5. To make the filling, in the bowl of a freestanding electric mixer with the whisk attachment or using a hand-held electric whisk, whisk together the condensed milk, lemon juice and zest.
6. To assemble, spread the filling evenly onto the pressed base. Sprinkle the rest of the reserved topping gently over the filling.
7. Bake for 20–25 minutes until the topping begins to go brown. Cool at room temperature for 30 minutes and then in the fridge for at least 1 hour. Cut into the desired-size slices.
Coconut Dream Bars
The reason these are called dream bars will become obvious as soon as you bite into one. You could use another type of nut or a mix of different nuts, according to your tastes, but keep the total weight the same as in the recipe. We’ve left it up to you to decide how many slices you’d like to cut!
Makes one 23 x 32cm (9 x 13in) tray, to slice as desired
For the base
200g (7oz) unsalted butter, softened
180g (6½oz) soft light brown sugar
360g (12½oz) plain flour
For the topping
4 large eggs
350g (12oz) soft light brown sugar
¾ tsp baking powder
30g (1oz) plain flour
½ tsp salt
250g (9oz) desiccated coconut
100g (3½oz) chopped pecans or walnuts
1¾ tsp vanilla extract
One 23 x 32cm (9 x 13in) tin
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. To make the base, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy. Add the flour and mix well.
3. Spread the mixture into the base of the tin using the back of a spoon. Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the topping.
4. To make the topping, using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the eggs, brown sugar, baking powder, flour and salt until well mixed. Stir in the coconut and nuts by hand, along with the vanilla extract.
5. Pour the topping over the baked layer and put back into the oven for 15 minutes or until the topping has set. Remove from the oven and allow to cool before cutting into your desired-size slices.
Red Velvet Brownies
We’re sure you’ve wondered, just as we often have, what would happen if brownies were mixed with Red Velvet cake? The result will definitely please the Red Velvet lovers out there. And these brownies don’t just taste amazing, but look great too, so be sure to get creative with your cream cheese topping swirling techniques!
Makes one 23 x 32cm (9 x 13in) tray, to slice as desired
For the brownie layer
200g (7oz) unsalted butter
390g (13½oz) caster sugar
2 tsp vanilla extract
55g (2oz) cocoa powder
1 tsp red gel paste colouring, mixed with water to make 1½ tbsp liquid
2 tsp white vinegar
4 large eggs
175g (6oz) plain flour
½ tsp salt
For the cream cheese layer
390g (13½oz) full-fat cream cheese such as Philadelphia, softened
100g (3½oz) caster sugar
2 large eggs
½ tsp vanilla extract
One 23 x 32cm (9 x 13in) tin
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. To make the brownie layer, melt the butter in a medium-sized heatproof glass bowl set over, but not touching, a pan of simmering water, then stir in the caster sugar and vanilla. Beat by hand until the mix is slightly thickened, then remove from the heat.
3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, mix the cocoa powder, red food colouring and vinegar with the sugar and butter mixture and beat until incorporated. Add the eggs and beat until nice and smooth, then fold in the flour and salt.
4. Pour the red velvet batter into the prepared tin, saving about 60ml (2fl oz) of the batter for the top and setting this aside.
5. To make the cream cheese layer, beat together the cream cheese, sugar, eggs and vanilla extract until smooth.
6. Spread the cream cheese over the raw red velvet layer, carefully smoothing it evenly. Dollop bits of the reserved red velvet batter onto the cream cheese layer and, using a skewer, swirl to make patterns.
7. Bake for about 30–35 minutes, or until the top is firm to the touch and just starting to go golden at the edges. Remove from the oven and allow to cool before cutting.
Pumpkin Hazelnut Bars
There aren’t too many Southern recipes calling for hazelnuts, so this one makes a nice change. Using tinned pumpkin in baking is second nature in the USA and strangely works better than trying to use fresh. You can substitute another type of nut, according to your tastes, if you like.
Makes one 23 x 32cm (9 x 13in) tray, to slice as desired
For the crust
115g (4oz) unsalted butter, softened
70g (2½oz) caster sugar
235g (8½oz) plain flour
For the filling
215g (7½oz) caster sugar
2 large eggs
425g (15oz) tinned pumpkin purée (such as Libby’s)
455g (1lb) full-fat cream cheese, such as Philadelphia, softened
1 tsp vanilla extract
½ tsp ground nutmeg
For the topping
260g (9oz) hazelnuts, chopped
30g (1oz) unsalted butter, softened
100g (3½oz) soft dark brown sugar
2 tbsp plain flour
1 tsp ground cinnamon
One 23 x 32cm (9 x 13in) tin
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. To make the crust, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy. Add the flour and mix well. Press the crust into the base of the prepared tin. Set aside.
3. To make the filling, in the bowl of a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix together all the filling ingredients and beat together just until smooth. Don’t overbeat or the cream cheese will split and become runny. Pour the filling over the unbaked crust, even out with a spatula and set aside.
4. To make the topping, rub together all the topping ingredients with your fingertips to make a crumble mix. Spread evenly over the unbaked filling.
5. Bake for 50–60 minutes until the filling is firm. Allow to cool completely then chill before cutting into the desired-size slices.
Caramel Chocolate Chip Cookie Bars
You can buy Caramel Bits online, or use any toffee or soft caramels instead, making sure you keep to the same weight as asked for in the recipe. These are a lovely traybake version of chocolate chip cookies, with a very welcome caramel twist.
Makes one 23 x 32cm (9 x 13in) tray, to slice as desired
350g (12oz) plain flour
1 tsp baking powder
¾ tsp salt
295g (10½oz) unsalted butter, softened
500g (1lb 2oz) soft light brown sugar
4 large eggs
2½ tsp vanilla extract
150g (5½oz) dark (minimum 70% cocoa solids) or milk chocolate chips
150g (5½oz) caramel bits
55ml (2fl oz) double cream
One 23 x 32cm (9 x 13in) tin
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. Sift the flour, baking powder and salt together into a bowl and set aside.
3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy.
4. Add the eggs, one at a time, scraping down the sides of the bowl after each addition, then add the vanilla extract. Turn the speed to low and add the flour mixture in small amounts until just incorporated. Stir in the chocolate chips. Spread the batter into the prepared tin and set aside.
5. Place the caramel bits with the cream in a small heatproof mixing bowl. Put the bowl over, but not touching, a pan of simmering water and allow the caramel to melt, stirring often. Pour the melted caramel over the batter and even out with a spatula.
6. Bake for 30 minutes until a skewer inserted in the centre comes out clean. The bars will rise and fall while baking. Cool for at least 1 hour before cutting.
Blackberry Limeade Bars
The purplish hue of these bars is so striking and there’s no food colouring involved, thanks to the blackberries! If the berries aren’t in season or you’re on a tight budget, frozen will do, as will bottled lime juice.
Makes one 23 x 32cm (9 x 13in) tray, to slice as desired
For the base
195g (7oz) unsalted butter, softened
95g (3½oz) caster sugar
235g (8oz) plain flour
½ tsp salt
For the filling
560g (1lb 3oz) caster sugar
120g (4oz) plain flour
9 limes, 2 zested and all juiced to yield 270ml (10fl oz) juice
½ tsp salt
2 large eggs
5 large egg whites
400g (14oz) blackberries (if using frozen, defrost first)
One 23 x 32cm (9 x 13in) tin
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. To make the base, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and smooth. Add the flour and salt and mix until everything is well combined.
3. Press the mixture into the base of the prepared tin using the back of a spoon. If it gets too sticky, dip the spoon in some flour to help push the dough down.
4. Bake for 15 minutes until lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
5. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, mix together the sugar, flour, lime zest, salt, whole eggs and egg whites.
6. Put the blackberries into a food processor or hand blender and process until very smooth. Put this purée through a fine sieve, discarding the pips, and add to the rest of the filling mixture. Whisk in the lime juice and mix everything together until smooth and well incorporated.
7. Pour the filling over the baked crust and put back in the oven to cook for 25–30 minutes until the centre has set when the dish is wiggled. Remove from the oven and cool for 30 minutes at room temperature, then cover the top with cling film and cool in the fridge for at least 2 hours. Once fully cooled, cut into the desired-size slices with a large sharp knife.
Texas Tassie Bars
In Texas, a pecan tassie is a type of mini pecan pie and, indeed, the state tree of Texas is the pecan itself. If you’ve ever wondered why so many American recipes use pecans, it’s because they’re native to the south-eastern and south-central USA. The gooey filling is divine, but please make sure it’s fully cooled before biting in.
Makes one 23 x 32cm (9 x 13in) tray, to slice as desired
For the crust
250g (9oz) plain flour
120g (4oz) soft light brown sugar
½ tsp baking powder
200g (7oz) unsalted butter, softened
60g (2oz) chopped pecans
For the filling
120g (4oz) soft dark brown sugar
50g (1¾oz) plain flour
4 large eggs, lightly beaten
160g (5½oz) golden syrup
160g (5½oz) treacle
2 tsp vanilla extract
1 tbsp Kentucky bourbon or whiskey (optional)
½ tsp salt
220g (8oz) chopped pecans
One 23 x 32cm (9 x 13in) tin
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. To make the crust, put the flour, brown sugar and baking powder in a bowl and mix well. Rub the butter into the flour and sugar with cold fingertips until crumbly. Add the pecans, mix well and press all the mixture into the base of the prepared tin.
3. Bake for 15 minutes, then remove from the oven and cool for 5–10 minutes while you make the filling.
4. In the bowl of a freestanding electric mixer with the paddle attachment or a bowl you can use a hand-held electric whisk in, mix together the brown sugar and flour by hand. Add the eggs, syrup, treacle, vanilla, bourbon (if using) and salt and beat to mix well. Carefully pour the filling over the baked crust and sprinkle with the remaining pecans.
5. Bake for 20–25 minutes until the topping has set. Cool for at least 2 hours before slicing.
Chocolate Carrot Brownies
Another brownie variant to add to your growing repertoire, but this time using carrots. They give these brownies a different texture, as do the raisins and nuts. As with all brownies, the longer you bake them, the less gooey and chewy they’ll be when cooled, so use your judgement when testing for doneness.
Makes one 23 x 32cm (9 x 13in) tray, to slice as desired
400g (14oz) dark chocolate (minimum 70% cocoa solids), roughly chopped
200g (7oz) unsalted butter
150g (5½oz) plain flour
195g (7oz) caster sugar
2 tsp salt
5 large eggs
240g (8½oz) carrots, peeled and grated
175g (6oz) chopped pecans or walnuts
Grated zest of 1 orange
2 tsp vanilla extract
100g (3½oz) raisins
One 23 x 32cm (9 x 13in) tin
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. Put the chocolate and butter in a small heatproof mixing bowl. Put the bowl over, but not touching, a pan of simmering water and stir so that the butter and chocolate melt and are mixed well, then set aside.
3. Sift the flour, sugar and salt into a bowl. Set aside.
4. Using a freestanding electric mixer with the whisk attachment or a hand-held electric whisk, beat the eggs together. Add the melted chocolate and butter, followed by the flour and sugar, and mix until well incorporated. Fold in the carrots, nuts, zest, vanilla and raisins by hand.
5. Pour into the prepared tin and bake for about 20–25 minutes, or until a skewer inserted into the centre comes out clean. The brownies should cool in the tin until they reach room temperature before cutting.
Pear Treasure Squares
The treasures in these wholemeal bars are the little bites of pear, dark chocolate chips, raisins, dates and nuts within. You can of course use another type of tinned fruit, such as peaches, or another type of nut, or even milk chocolate chips, but make sure to keep the weight the same as in the recipe.
Makes one 23 x 32cm (9 x 13in) tray, to slice as desired
415g (14½oz) tin pears, in natural juices
115g (4oz) unsalted butter, softened
150g (5½oz) soft light brown sugar
1 large egg
1 tsp vanilla extract
210g (7½oz) wholemeal flour
1 tsp bicarbonate of soda
½ tsp salt
½ tsp ground cinnamon
65g (2oz) chopped pecans or walnuts
175g (6oz) dark chocolate chips (minimum 70% cocoa solids)
175g (6oz) raisins
80g (3oz) dates, chopped
One 23 x 32cm (9 x 13in) tin
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. Over a bowl, drain the pears and reserve 120ml (4fl oz) of the liquid, discarding the rest. Dice the pears and set aside in a bowl.
3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy.
4. Add the egg, vanilla and pear juice and mix well. The mixture will look curdled at this stage. Sift together the flour, bicarbonate of soda, salt and cinnamon and mix into the creamed mixture until well incorporated. Stir in the nuts, chocolate chips, raisins, diced pear and dates by hand.
5. Pour the mixture into the prepared tin and bake for 30 minutes, until a skewer inserted into the cake comes out clean. Cool for 15 minutes and cut into bars while still warm.