8
unbeatable
bars
With flavors adapted from breads, cakes, and pies, bars offer sweet solutions to last-minute dessert dilemmas. Whether you crave multilayered bars or simple-as-can-be squares, this collection of treats is sure to please.
hazelnut baklava with dried fruit
orange and raspberry chip shortbread
banana bars with butter-rum frosting
bittersweet chocolate and toffee triangles
chocolate-and-sherry cream bars
pumpkin chocolate cheesecake bars
browned butter and cashew shortbread
pear-cinnamon streusel squares
oatmeal-cheesecake-cranberry bars
chocolate-hazelnut marshmallow bars
hazelnut baklava with dried fruit
prep: 50 min. bake: 35 min. stand: 20 min. oven: 325°F makes: 36 bars
Dried fruit adds new flavor to traditional baklava. Just before serving dust the bars with powdered sugar.
2 cups hazelnuts* (filberts) and/or walnuts, toasted (see tip) and finely chopped
2⁄3 cup dried apples, finely chopped, and/or mixed dried fruit bits
1⁄2 cup packed brown sugar
1 teaspoon ground cinnamon
3⁄4 cup butter, melted
12 sheets frozen phyllo dough (14×9-inch rectangles), thawed
1 cup granulated sugar
1 cup apple juice, apple cider, or water
1⁄4 cup pure maple syrup or honey
1 2-inch piece stick cinnamon
1 tablespoon whole cloves
1 teaspoon vanilla
Powdered sugar (optional)
1 Preheat oven to 325°F. For filling, in a bowl stir together nuts, dried fruit, brown sugar, and ground cinnamon. Set aside.
2 Brush the bottom of a 13×9-inch baking pan with some of the melted butter. Unfold phyllo dough. (Keep phyllo covered with plastic wrap, removing sheets only as you need them.) Layer three phyllo sheets lengthwise in the pan, generously brushing each sheet with melted butter. Sprinkle one-third (about 1 cup) of the filling on top of the phyllo layers in pan. Repeat layering of the phyllo sheets, butter, and filling two more times. Layer remaining phyllo sheets on top, brushing each sheet with butter. Drizzle remaining butter over the top. If necessary, trim ends of phyllo to fit pan. Cut through all the layers to make 36 diamonds or squares.Bake for 35 to 40 minutes or until golden. Let stand in pan on a wire rack for 20 minutes.
3 Meanwhile, for syrup, in a saucepan stir together granulated sugar, juice, maple syrup, stick cinnamon, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Strain syrup through a fine-mesh sieve into a 2-cup glass measure; discard cinnamon and cloves. (You should have about 11⁄4 cups.) Stir in vanilla. Pour mixture over partially cooled baklava in the pan; cool. If desired, sift powdered sugar over baklava.
*After toasting hazelnuts, place the warm nuts in a clean kitchen towel. Rub nuts with the towel to remove loose skins.
note: Store bars as directed. Refrigerate up to 3 days.
apple pastry bars
prep: 45 min. chill: 4 hr. bake: 40 min. oven: 375°F makes: 32 bars
This pastry treat tastes just like apple pie. The bar shape gives it a more casual appearance.
2 1⁄2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg yolk
Milk
1 cup cornflakes
8 to 10 (about 2 1⁄2 pounds total) tart baking apples, peeled and sliced 1⁄4 inch thick (8 cups)
1⁄2 cup granulated sugar
1 teaspoon ground cinnamon
1 egg white
1 tablespoon water
Sifted powdered sugar (optional)
Whipped cream (optional)
1 For pastry, in a large bowl stir together the flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk to make 2⁄3 cup; mix well. Stir egg yolk mixture into flour mixture; mix well. Divide dough in half. Cover and chill dough about 4 hours or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough into an 18×12-inch rectangle. Fit dough rectangle into and up the sides of an ungreased 15×10×1-inch baking pan. Sprinkle with cornflakes; top with apples. In a small bowl stir together sugar and cinnamon; sprinkle over apples. Roll the remaining dough into a 16×12-inch rectangle; place over apples. Seal edges; cut slits in top for steam to escape. Beat egg white and the water; brush over pastry.
3 Bake for 40 to 45 minutes or until golden. Cool in pan on a wire rack. Serve warm or cool. Cut into bars. If desired, top with powdered sugar and/or whipped cream.
note: Store as directed. Store only 2 days at room temperature.
Compared to batch cookies, bars require only a single baking, making them perfect when time is at a premium.
orange and raspberry chip shortbread
prep: 25 min. bake: 25 min. stand: 30 min. oven: 325°F makes: 48 bars
Raspberry-chocolate chips enhance the delicate citrus flavor of these orange-glazed cookies.
1 cup butter, softened
1⁄2 cup sugar
2 teaspoons finely shredded orange peel
2 1⁄4 cups all-purpose flour
3⁄4 cup raspberry-chocolate baking pieces
1 recipe Orange Glaze
1 Preheat oven to 325°F. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and orange peel. Beat until combined, scraping sides of bowl occasionally. Beat in flour until crumbly. Stir in the baking pieces, pressing dough together until smooth.
2 Pat dough into a 12×8-inch rectangle (about 1⁄4 inch thick) on an ungreased cookie sheet. Bake for 25 to 30 minutes or until bottom just begins to brown and center is set. Cool on cookie sheet on a wire rack.
3 Spread Orange Glaze over cooled shortbread. Let stand about 30 minutes or until glaze is set. Cut lengthwise into three strips. Cut each strip crosswise into eight pieces, making 24 rectangles. Cut each rectangle lengthwise into two pieces.
note: Store bars as directed. Freeze uncut and undrizzled. Thaw, drizzle, then cut before serving.
orange glaze: In a small bowl stir together 1⁄2 cup powdered sugar, 1 tablespoon softened butter, and 1 tablespoon orange juice. If necessary, stir in additional juice, 1 teaspoon at a time, until glaze is of desired consistency.
malted mocha bars
prep: 30 min. bake: 35 min. oven: 350°F makes: 36 bars
Because both the bars and the frosting contain chocolate malted milk powder, these bars taste like a coffee-spiked chocolate malt.
2⁄3 cup butter, softened
2⁄3 cup packed brown sugar
1 1⁄4 cups all-purpose flour
3 eggs, beaten
1⁄3 cup granulated sugar
2 teaspoons vanilla
1 1⁄2 cups flaked coconut
3⁄4 cup chocolate malted milk powder
1⁄4 cup all-purpose flour
1 1⁄2 teaspoons instant espresso powder or instant coffee crystals
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
1 recipe Mocha Icing
1 Preheat oven to 350°F. Lightly grease a 13×9×2-inch baking pan; set aside. For crust, in a medium mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed for 30 seconds. Beat or stir in the 11⁄4 cups flour. If necessary, gently knead to mix. Pat flour mixture evenly into the bottom of the prepared pan. Bake about 15 minutes or until set.
2 Meanwhile, in a medium bowl stir together eggs, granulated sugar, and vanilla. Stir in coconut, malted milk powder, the 1⁄4 cup flour, the espresso powder, baking powder, and salt. Carefully spread over partially baked crust. Bake for 20 to 25 minutes more or until set. Cool in pan on a wire rack.
3 Spread the cooled bars with Mocha Icing. Cut into bars.
mocha icing: In a medium bowl whisk together 2 1⁄2 cups powdered sugar, 1⁄4 cup malted milk powder, 1⁄2 teaspoon instant espresso powder or instant coffee crystals, 2 teaspoons vanilla, and 4 to 5 teaspoons boiling water. If necessary, beat in a little additional boiling water until icing reaches spreading consistency.
blondies
prep: 20 min. bake: 25 min. oven: 350°F makes: 36 bars
These cakelike bars are just like brownies—only blond, hence the name. Vanilla extract and chopped nuts give them exceptional flavor.
2⁄3 cup butter
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1 1⁄2 cups chopped almonds, pecans, or cashews
1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside. In a saucepan heat and stir butter and brown sugar over medium heat until smooth. Cool slightly. Stir in eggs, one at a time. Stir in vanilla. Stir in flour, baking powder, and baking soda.
2 Spread batter evenly in the prepared pan. Sprinkle with almonds. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool slightly in pan on a wire rack. Cut into bars while warm.
butterscotch bars
prep: 20 min. chill: 2 hr. makes: 48 bars
Want a peanut alternative? Sprinkle these bars with chocolate pieces or additional butterscotch pieces.
1 9-ounce package chocolate wafers
1 1⁄2 cups powdered sugar
1 cup creamy peanut butter
6 tablespoons butter, melted
1 11-ounce package butterscotch-flavor pieces (2 cups)
1⁄4 cup whipping cream
3⁄4 cup chopped peanuts
1 Crush chocolate wafers (for a total of 2 cups); set aside. In a large bowl stir together the powdered sugar, peanut butter, and melted butter. Stir in chocolate wafer crumbs. Press mixture into the bottom of an ungreased 13×9×2-inch baking pan.
2 In a saucepan heat and stir butterscotch pieces and whipping cream over low heat until smooth. Carefully spoon and spread butterscotch mixture over crumb mixture. Sprinkle peanuts over butterscotch mixture. Cover and chill at least 2 hours. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days. Remember this recipe when you have overripe bananas to use up.They are easier to mash and contribute to the sweet flavor and moistness.
banana bars with butter-rum frosting
prep: 20 min. bake: 25 min. oven: 350°F makes: 48 bars
Remember this recipe when you have overripe bananas to use up.They are easier to mash and contribute to the sweet flavor and moistness.
1⁄2 cup butter, softened
1 1⁄3 cups sugar
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1 egg
1 cup mashed banana (2 to 3 medium)
1⁄2 cup dairy sour cream
1 teaspoon vanilla
2 cups all-purpose flour
3⁄4 cup toasted chopped almonds (see tip)
1 recipe Butter-Rum Frosting
1 Preheat oven to 350°F. Grease a 15×10×1-inch baking pan; set aside.
2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg, mashed banana, sour cream, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the almonds.
3 Spread batter evenly in the prepared pan. Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack; spread with Butter-Rum Frosting. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
butter-rum frosting: In a medium mixing bowl beat 3 tablespooons softened butter with an electric mixer on medium speed for 30 seconds. Gradually beat in 11⁄2 cups powdered sugar. Beat in 1 tablespoon rum and 1 teaspoon vanilla. Beat in 11⁄2 cups additional powdered sugar and enough milk to make a frosting of spreading consistency.
golden fruitcake bars
prep: 30 min. bake: 25 min. stand: 1 hr./10 min. oven: 350°F makes: 42 bars
This recipe packages the fruit and nut goodness of traditional fruitcake into a scrumptious bar cookie.
1 cup golden raisins, coarsely chopped
1 cup dried cranberries, coarsely chopped
1 cup dried apricots, finely snipped
1 cup brandy or orange juice
1 16-ounce package pound cake mix
1⁄2 cup lightly salted, dry-roasted pistachios, chopped
1 cup powdered sugar
1 In a medium bowl stir together raisins, cranberries, apricots, and brandy. Cover and let stand for 1 hour or overnight. Drain, reserving brandy.
2 Preheat oven to 350°F. Grease a 15×10×1-inch baking pan; set aside. Mix the pound cake according to the package directions, except add one additional egg. Fold the drained fruit and the pistachios into the cake batter. Spread batter evenly in the prepared pan. (Pan will be very full.)
3 Bake for 25 to 30 minutes or until bars are golden on top and a toothpick inserted in the center comes out clean. Let stand in pan on a wire rack for 10 minutes.
4 Meanwhile, for icing, in a small bowl stir together powdered sugar and 2 tablespoons of the reserved brandy. Stir in additional brandy, 1 teaspoon at a time, to make an icing of drizzling consistency. Drizzle partially cooled bars with icing. Let cool completely. Using a serrated knife, cut into 2×13⁄4-inch bars.
note: Store bars as directed. Freeze up to 1 month.
chocolate-caramel bars
prep: 30 min. bake: 40 min. stand: 10 min. oven: 350°F makes: 48 bars
Beloved cookie additions—pecans, coconut, caramels, and milk chocolate—pile on a buttery shortbread crust to flavor these bars.
1 cup all-purpose flour
1⁄2 cup packed brown sugar
1⁄2 cup butter
2 cups coarsely chopped pecans
1 cup flaked coconut
1 14-ounce can sweetened condensed milk (11⁄4 cups)
2 teaspoons vanilla
20 vanilla caramels
2 tablespoons milk
6 ounces semisweet baking chocolate, coarsely chopped
1 Preheat oven to 350°F. For crust, in a medium bowl stir together flour and brown sugar. Cut in the butter until mixture resembles coarse crumbs. Press flour mixture into the bottom of an ungreased 13×9×2-inch baking pan. Bake 15 minutes.
2 Sprinkle pecans and coconut over partially baked crust. In a small bowl stir together sweetened condensed milk and vanilla. Pour over pecans and coconut. Bake for 25 to 30 minutes more or until set. Let stand in pan on a wire rack for 10 minutes.
3 In a small saucepan combine caramels and milk. Heat and stir over medium-low heat just until caramels melt. Drizzle caramel mixture over baked mixture. Sprinkle top with chopped chocolate. Cool completely. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
bittersweet chocolate and toffee triangles
prep: 25 min. bake: 18 min. stand: 1 hr. oven: 375°F makes: 48 bars
Almond toffee pieces meet bittersweet chocolate and chopped pecans for an indulgent flavor combination.
1 cup butter, softened
1 cup packed brown sugar
1 egg yolk
1 teaspoon vanilla
2 cups all-purpose flour
8 ounces bittersweet chocolate, cut up
2 tablespoons milk
3⁄4 cup coarsely chopped pecans
3⁄4 cup almond toffee pieces
1 Preheat oven to 375°F. Grease a 15×10×1-inch baking pan; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Pat the dough evenly into the bottom of the prepared pan. Set aside.
2 In a medium saucepan heat and stir chocolate over low heat until smooth. Transfer 2 tablespoons of the melted chocolate to a small microwave-safe bowl; stir in milk and set aside. Spread the remaining melted chocolate evenly over dough in pan. Sprinkle chopped pecans and almond toffee pieces over the chocolate layer.
3 Bake about 18 minutes or until toffee pieces have melted and nuts are lightly toasted. Cool in pan on a wire rack.
4 Meanwhile, microwave the reserved chocolate mixture, uncovered, on 100 percent power (high) for 30 to 45 seconds or until smooth. Drizzle melted chocolate over bars. Let stand about 1 hour or until chocolate is set. Cut into 24 squares; cut each square in half diagonally.
brandied cran-apricot bars
prep: 40 min. bake: 1 hr. oven: 350°F makes: 16 bars
Great for an adult get-together, these layered bars feature brandy-soaked fruit for their outstanding depth of flavor.
1⁄3 cup golden raisins
1⁄3 cup dark raisins
1⁄3 cup dried cranberries
1⁄3 cup snipped dried apricots
1⁄2 cup brandy or water
1 cup all-purpose flour
1⁄3 cup packed brown sugar
1⁄2 cup butter
2 eggs
1 cup packed brown sugar
1⁄2 cup all-purpose flour
1 teaspoon vanilla
1⁄3 cup chopped pecans
Powdered sugar
1 In a small saucepan stir together golden raisins, dark raisins, cranberries, apricots, and brandy; bring to boiling. Remove from heat. Let stand for 20 minutes; drain.
2 Preheat oven to 350°F. Grease an 8×8×2-inch baking pan; set aside. For crust, in a medium bowl stir together the 1 cup flour and the 1⁄3 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press flour mixture into the bottom of the prepared pan. Bake about 20 minutes or until golden.
3 Meanwhile, in a medium mixing bowl beat eggs with an electric mixer on low speed for 4 minutes. Stir in the 1 cup brown sugar, the 1⁄2 cup flour, and the vanilla just until combined. Stir in pecans and drained fruit. Spread egg mixture evenly over baked crust.
4 Bake about 40 minutes more or until a wooden toothpick inserted in the center comes out clean, covering with foil during the last 10 minutes to prevent overbrowning. Cool in pan on a wire rack. Sift powdered sugar over cooled baked mixture. Cut into squares.
note: Store bars as directed. Refrigerate up to 3 days.
A brown sugar pastry crust makes these fruit-topped bars taste like a fancy French tart.
candy bar cookie bars
prep: 35 min. bake: 10 min. oven: 375°F makes: about 117 bite-size bars
Is it a cookie or candy? Don’t fret over the answer; just rest assured it’s a winner.
1 cup packed brown sugar
2⁄3 cup butter
1⁄4 cup dark- or light-color corn syrup
1⁄4 cup peanut butter
1 teaspoon vanilla
3 1⁄2 cups quick-cooking rolled oats
1 12-ounce package semisweet chocolate pieces (2 cups)
1 cup butterscotch-flavor pieces
2⁄3 cup peanut butter
1 cup chopped peanuts
1 Preheat oven to 375°F. In a medium saucepan heat and stir brown sugar, butter, and corn syrup over medium-low heat until smooth. Remove from the heat. Stir in the 1⁄4 cup peanut butter and vanilla; stir until smooth.
2 For crust, place oats in a very large bowl. Pour brown sugar mixture over oats, stirring gently until combined. Press oat mixture into the bottom of an ungreased 13×9×2-inch baking pan. Bake for 10 to 12 minutes or until edges are light brown. Cool slightly in pan on a wire rack.
3 In the same saucepan heat and stir chocolate pieces and butterscotch pieces over low heat until smooth. Stir in the 2⁄3 cup peanut butter until smooth.
4 Sprinkle half of the peanuts over crust. Slowly pour chocolate mixture over the peanuts, spreading evenly. Sprinkle the remaining peanuts over top. Cool completely in pan on a wire rack until firm. Cut into 1-inch squares.
note: Store bars as directed. Refrigerate up to 3 days.
malt-fudge brownies
prep: 30 min. bake: 35 min. oven: 325°F makes: 30 bars
Crushed malted milk balls give these brownies an extra crunch, while toasted walnuts add a slightly chewy texture.
1 1⁄2 cups all-purpose flour
1⁄3 cup malted milk powder
1⁄2 teaspoon salt
1 cup butter
4 ounces unsweetened chocolate, cut up
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup chopped walnuts, toasted (see tip)
2 ounces malted milk balls, crushed (about 1⁄2 cup)
1 Preheat oven to 325°F. Lightly grease a 13×9×2-inch baking pan; set aside. In a medium bowl stir together flour, malted milk powder, and salt; set aside.
2 In a medium saucepan heat and stir butter and chocolate over low heat until smooth. Remove from heat; stir in sugar. Add the eggs, one at a time, beating with a wooden spoon just until combined. Add vanilla. Stir in flour mixture, walnuts, and half of the crushed malted milk balls. Spread batter evenly in the prepared pan.
3 Bake about 35 minutes. Cool in pan on a wire rack. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
piña colada squares
prep: 25 min. bake: 30 min. oven: 350°F makes: 48 bars
Pineapple ice cream topping and rum extract make these tropical-flavor bars taste like the favorite drink.
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1⁄3 cups packed brown sugar
1⁄4 teaspoon baking soda
1 cup butter
1 cup pineapple ice cream topping
1 teaspoon rum extract
1 cup flaked coconut
Semisweet chocolate, melted
1 Preheat oven to 350°F. In a bowl combine the flour, oats, brown sugar, and baking soda. Cut in butter until mixture resembles coarse crumbs; remove 1 cup and set aside. Press remaining flour mixture into bottom of an ungreased 13×9×2-inch baking pan.
2 For filling, stir together pineapple topping and rum extract; spread evenly over crust.
3 For topping, stir coconut into the reserved flour mixture. Sprinkle over filling. Bake 30 minutes or until golden. Cool on wire rack. Cut into bars. Drizzle with melted chocolate.
note: Store bars as directed. Refrigerate up to 3 days.
buttermilk brownies
prep: 30 min. bake: 25 min. oven: 350°F makes: 24 brownies
The rich, chocolate flavor of these cakelike brownies definitely qualifies them as a timeless classic. Another plus: They’re practically foolproof. Generations of cooks have appreciated that.
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1⁄4 teaspoon salt
1 cup butter
1 cup water
1⁄3 cup unsweetened cocoa powder
2 eggs
1⁄2 cup buttermilk
1 1⁄2 teaspoons vanilla
1 recipe Chocolate-Buttermilk Frosting
1 Preheat oven to 350°F. Grease a 15×10×1-inch or a 13×9×2-inch baking pan; set aside. In a medium bowl stir together flour, sugar, baking soda, and salt; set aside.
2 In a medium saucepan combine butter, the water, and cocoa powder. Bring just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
3 Bake about 25 minutes for the 15×10×1-inch pan, 35 minutes for the 13×9×2-inch pan, or until a wooden toothpick inserted in the center comes out clean.
4 Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool in pan on a wire rack. Cut into 24 bars.
note: Store bars as directed. Refrigerate up to 3 days.
chocolate-buttermilk frosting: In a saucepan combine 1⁄4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring mixture to boiling. Remove from heat. Add 2 1⁄4 cups powdered sugar and 1⁄2 teaspoon vanilla. Beat until smooth. If desired, stir in 3⁄4 cup coarsely chopped pecans.
top-of-the-world brownies
prep: 20 min. bake: 1 hr. stand: 1 hr. oven: 350°F makes: 16 brownies
These fudgy brownies are topped with a mound of sweet, chocolaty meringue for an out-of-this-world presentation.
3⁄4 cup butter
3 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
2 teaspoons vanilla
3 eggs
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1⁄2 cup coarsely chopped hazelnuts (filberts) or pecans
2 egg whites
1 Preheat oven to 350°F. Line an 8×8×2-inch baking pan with heavy foil, extending the foil over the edges of the pan. Grease the foil; set aside.
2 In a medium saucepan heat and stir the butter and chocolate over low heat until smooth. Remove from heat. Using a wooden spoon, stir in 11⁄3 cups of the sugar and the vanilla. Cool about 5 minutes. Add eggs, one at a time, beating just until combined after each addition. Stir in flour and 2 tablespoons of the cocoa. Spread batter evenly in the prepared pan. Sprinkle with nuts; set aside.
3 In a small mixing bowl beat egg whites with an electric mixer on medium to high speed about 1 minute or until soft peaks form (tips curl). Gradually add the remaining 2⁄3 cup sugar, beating on high speed just until stiff peaks form (tips stand straight) and sugar is almost dissolved. Reduce speed to low; beat in the remaining 1 tablespoon cocoa.
4 Using a tablespoon, carefully spoon the meringue in 16 even mounds on top of the brownie batter, spacing them about 1⁄2 inch apart. Or spoon meringue into a decorating bag fitted with a large star tip; pipe 16 mounds on top of brownie batter, spacing them about 1⁄2 inch apart.
5 Bake about 1 hour or until a wooden toothpick inserted in the center of the brownie portion comes out clean. Let stand in pan on a wire rack for at least 1 hour. Use the foil to lift brownies from pan. Cut brownies into 16 squares.
note: Store bars as directed. Refrigerate up to 3 days. Do not freeze.
triple espresso brownies
prep: 30 min. bake: 20 min. oven: 350°F makes: 48 brownies
Chocolate and coffee pair well, as this one-pan treat demonstrates. These brownies feature instant espresso powder, coffee liqueur, and chocolate-covered coffee beans.
1⁄4 cup water
2 tablespoons instant espresso powder or instant coffee crystals
1 cup butter
1 1⁄2 cups semisweet chocolate pieces
1 1⁄2 cups granulated sugar
4 eggs, lightly beaten
1 1⁄2 teaspoons vanilla
2 cups all-purpose flour
1⁄2 teaspoon salt
1⁄2 cup chopped walnuts (optional)
3 cups powdered sugar
1⁄4 cup butter, softened
2 tablespoons boiling water
2 tablespoons coffee liqueur or 2 teaspoons instant espresso powder or instant coffee crystals
Coarsely chopped chocolate-covered coffee beans (optional)
Instant espresso powder (optional)
1 Preheat oven to 350°F. Grease a 15×10×1-inch baking pan; set aside. In a large saucepan combine the 1⁄4 cup water and the 2 tablespoons instant espresso powder. Add the 1 cup butter and the chocolate pieces. Heat and stir over low heat until smooth. Remove from heat. Add sugar, eggs, and 1 teaspoon of the vanilla. Using a wooden spoon, lightly beat the mixture just until combined. Stir in flour, salt, and, if desired, the walnuts. Spread batter evenly in prepared pan.
2 Bake for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
3 Meanwhile, for the frosting, place powdered sugar in a large mixing bowl. Add the 1⁄4 cup butter, the boiling water, coffee liqueur, and the remaining 1⁄2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Spread frosting evenly over cooled brownies. If desired, sprinkle with coarsely chopped chocolate-covered coffee beans and additional espresso powder. Cut into 48 brownies.
chocolate revel bars
prep: 30 min. bake: 25 min. oven: 350°F makes: 60 bars
To ensure a successful crust, be sure to use quick-cooking oats rather than regular oats in these bars.
1 cup butter, softened
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1⁄2 cups all-purpose flour
3 cups quick-cooking rolled oats
1 1⁄2 cups semisweet chocolate pieces
1 14-ounce can sweetened condensed milk or low-fat sweetened condensed milk (11⁄4 cups)
1⁄2 cup chopped walnuts or pecans
2 teaspoons vanilla
1 Preheat oven to 350°F. Set aside 2 tablespoons of the butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the oats.
2 For filling, in a medium saucepan heat and stir the reserved 2 tablespoons butter, the chocolate pieces, and sweetened condensed milk over low heat until smooth, stirring occasionally. Remove from heat. Stir in the nuts and 2 teaspoons vanilla.
3 Press two-thirds (about 31⁄3 cups) of the oats mixture into the bottom of an ungreased 15×10×1-inch baking pan. Spread filling evenly over the oats mixture. Dot remaining oats mixture over the filling.
4 Bake about 25 minutes or until top is light brown (chocolate filling will still look moist). Cool in pan on a wire rack. Cut into 60 bars.
peanut butter-chocolate revel bars: Prepare as above, except substitute 1⁄2 cup peanut butter for the 2 tablespoons butter when making the chocolate filling and substitute unsalted peanuts for the walnuts.
whole wheat-chocolate revel bars: Prepare as above, except reduce the all-purpose flour to 11⁄2 cups and add 1 cup whole wheat flour.
cranberry-macadamia bars
prep: 20 min. bake: 10 min./30 min. oven: 350°F makes: 24 bars
If fresh cranberries are not available, look for frozen ones at your grocery. Just thaw them slightly before chopping them for the recipe.
1 1⁄4 cups all-purpose flour
2 cups sugar
1⁄2 cup butter
1 cup finely chopped macadamia nuts, hazelnuts (filberts), or pecans
2 eggs, beaten
2 tablespoons milk
1 teaspoon finely shredded orange peel
1 teaspoon vanilla
1 cup finely chopped cranberries
1⁄2 cup flaked coconut
1 Preheat oven to 350°F. For crust, in a medium bowl stir together flour and 3⁄4 cup of the sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1⁄2 cup of the nuts. Press the flour mixture into the bottom of an ungreased 13×9×2-inch baking pan. Bake for 10 to 15 minutes or until light brown around edges.
2 Meanwhile, for topping, in another medium bowl combine the remaining 11⁄4 cups sugar, the eggs, milk, orange peel, and vanilla. Beat until combined. Pour over the hot crust. Sprinkle with the remaining 1⁄2 cup nuts, the cranberries, and coconut.
3 Bake about 30 minutes more or until golden. Cool slightly in pan on a wire rack. Cut into bars while warm. Cool completely.
note: Store bars as directed. Refrigerate up to 3 days.
A stellar combination of ruby red cranberries and flaked coconut tops these festive bar cookies.
peanutty brownie bites
prep: 25 min. bake: 25 min. oven: 350°F makes: 70 bite-size brownies
For a touch of whimsy, serve these bite-size chocolate and peanut butter brownies in candy cups. If you prefer a full-size brownie, cut into 24 squares.
1 1⁄4 cups finely crushed graham crackers (about 18 graham crackers)
1 1⁄4 cups sugar
1⁄4 cup finely chopped dry-roasted peanuts
1⁄2 cup butter, melted
1⁄2 cup butter
2 ounces unsweetened chocolate, cut up
2 eggs
1 teaspoon vanilla
2⁄3 cup all-purpose flour
1⁄2 cup peanut butter-flavor pieces
1 recipe Peanut Butter Frosting
1⁄4 cup honey-roasted peanuts or regular peanuts
1 Preheat oven to 350°F. For crust, in a medium bowl stir together crushed graham crackers, 1⁄4 cup of the sugar, and the 1⁄4 cup chopped peanuts. Stir in the 1⁄2 cup melted butter; press into the bottom of an ungreased 11×7×11⁄2-inch baking pan. Bake about 5 minutes; let cool.
2 For filling, in a large saucepan heat and stir remaining 1⁄2 cup butter and the chocolate over low heat until smooth. Remove from heat. Stir in remaining 1 cup sugar, the eggs, and vanilla until combined. Stir in flour and peanut butter-flavor pieces. Spread filling over crust.
3 Bake 20 minutes more. Cool in pan on wire rack; spread with Peanut Butter Frosting. Cut into 1-inch squares. Garnish with peanuts.
note: Store bars as directed. Refrigerate up to 3 days.
peanut butter frosting: In a medium mixing bowl beat 1⁄4 cup softened butter and 2 tablespoons peanut butter with an electric mixer on low speed for 30 seconds. Gradually beat in 1 cup powdered sugar. Beat in 1 tablespoon milk and 1⁄2 teaspoon vanilla. Gradually beat in 1 cup additional powdered sugar and enough milk to make a frosting of spreading consistency.
carrot and zucchini bars
prep: 20 min. bake: 25 min. oven: 350°F makes: 36 bars
What a delicious way to get your family to eat their veggies! No one will suspect the healthful ingredients these heavenly, moist bars contain.
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon ground ginger
1⁄4 teaspoon baking soda
2 eggs, lightly beaten
1 1⁄2 cups shredded carrot (3 medium)
1 cup shredded zucchini (1 medium)
3⁄4 cup packed brown sugar
1⁄2 cup raisins
1⁄2 cup chopped walnuts
1⁄2 cup cooking oil
1⁄4 cup honey
1 teaspoon vanilla
1 recipe Citrus-Cream Cheese Frosting
1 Preheat oven to 350°F. In a large bowl stir together flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture; stir just until combined. Spread batter evenly in an ungreased 13×9×2-inch baking pan.
2 Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Spread cooled bars with Citrus-Cream Cheese Frosting. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
citrus-cream cheese frosting: In a mixing bowl beat one 8-ounce package softened cream cheese and 1 cup powdered sugar with an electric mixer on medium speed until fluffy. If desired, stir in 1 teaspoon finely shredded lemon peel and/or orange peel.
honey-nut bars
prep: 25 min. bake: 25 min. oven: 350°F makes: 24 bars
The mellow but distinctive flavor of honey comes through in these coconut and walnut bars drizzled with a sweet icing.
1⁄2 cup butter, softened
1⁄4 cup shortening
1 cup honey
1 teaspoon baking powder
1⁄4 teaspoon salt
3 eggs
1 teaspoon vanilla
1 1⁄2 cups all-purpose flour
1 cup coconut
1 cup chopped walnuts
1 recipe Powdered Sugar Icing
Chopped walnuts
1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add honey, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the coconut, and 1 cup walnuts.
2 Spread batter in prepared pan. Bake 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on wire rack; drizzle with Powdered Sugar Icing; sprinkle with nuts. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days. Freeze up to 1 month.
powdered sugar icing: In a small bowl stir together 1 cup powdered sugar, 1 tablespoon milk, and 1⁄4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until the icing is of drizzling consistency.
cake brownies
prep: 30 min. bake: 15 min. oven: 350°F makes: 48 brownies
Thick fudgy frosting complements the mellow chocolate flavor of these soft, cakelike brownies.
3⁄4 cup butter
11⁄4 cups sugar
1⁄2 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
11⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1 cup milk
1 cup chopped walnuts or pecans
1 recipe No-Cook Fudge Frosting
1 Preheat oven to 350°F. Grease a 15×10×1-inch baking pan; set aside. In a large microwave-safe bowl microwave butter on 100 percent power (high) for 11⁄2 to 2 minutes or until melted. (Or melt butter over medium heat in a medium saucepan; remove from heat.) Stir in sugar and cocoa powder until combined. Add eggs and vanilla. Using a wooden spoon, lightly beat mixture just until combined.
2 In a small bowl stir together flour, baking powder, and baking soda. Add flour mixture and milk alternately to chocolate mixture, beating after each addition. Stir in the walnuts.
3 Spread batter evenly in the prepared pan. Bake for 15 to 18 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Spread cooled brownies with No-Cook Fudge Frosting. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days. Do not freeze.
no-cook fudge frosting: In a large mixing bowl stir together 4 cups powdered sugar and 1⁄2 cup unsweetened cocoa powder. Add 1⁄2 cup softened butter, 1⁄3 cup boiling water, and 1 teaspoon vanilla. Beat for 1 minute with an electric mixer on medium speed. If necessary, let cool about 20 minutes or until frosting reaches spreading consistency. If frosting is too thick, beat in boiling water, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
pumpkin bars
prep: 35 min. bake: 25 min. stand: 2 hr. oven: 350°F makes: 48 bars
The spiced bars feature a luscious cream cheese frosting that makes them irresistible to any pumpkin lover.
2 cups all-purpose flour
11⁄2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 teaspoon ground cloves
4 eggs, beaten
1 15-ounce can pumpkin
1 cup cooking oil
1 recipe Cream Cheese Frosting
1 Preheat oven to 350°F. In a large bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil until combined. Spread batter in an ungreased 15×10×1-inch baking pan.
2 Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Let stand in pan on a wire rack for 2 hours. Spread with Cream Cheese Frosting. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
cream cheese frosting: In a medium mixing bowl beat half of an 8-ounce package softened cream cheese, 1⁄4 cup softened butter, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 2 1⁄2 to 3 cups powdered sugar to make a frosting of spreading consistency.
applesauce bars: Prepare as above, except substitute one 15-ounce jar applesauce for the pumpkin.
cappuccino brownies
prep: 30 min. bake: 30 min. chill: 1 hr./30 min. oven: 350°F makes: 16 bars
A coffee-with-cream layer separates two super-rich chocolate layers. For an understated yet elegant presentation, top each bar with a crunchy coffee bean.
1⁄2 cup butter
3 ounces unsweetened chocolate, cut up
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2⁄3 cup all-purpose flour
1⁄4 teaspoon baking soda
1 teaspoon instant coffee crystals
1 tablespoon whipping cream
1 cup powdered sugar
2 tablespoons butter, softened
1 recipe Chocolate Frosting
16 whole coffee beans (optional)
1 Preheat oven to 350°F. Grease an 8×8×2-inch baking pan; set aside. In a saucepan heat and stir the 1⁄2 cup butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool slightly. Stir in granulated sugar. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
2 In a small bowl stir together flour and baking soda. Stir flour mixture into chocolate mixture just until combined. Spread batter in the prepared pan. Bake 30 minutes.
3 Meanwhile, for topping, dissolve coffee crystals in whipping cream. In a small mixing bowl beat the powdered sugar and the 2 tablespoons butter on medium speed until combined. Beat in whipping cream mixture until creamy. If necessary, beat in additional whipping cream until topping is of spreading consistency. Spread over the warm brownies. Chill about 1 hour or until topping is set. Carefully spread Chocolate Frosting over brownies. Chill 30 minutes or until set. Cut into bars and, if desired, top each bar with 1 whole coffee bean.
note: Store bars as directed. Refrigerate up to 3 days. Do not freeze.
chocolate frosting: In a small saucepan heat and stir 1 cup semisweet chocolate pieces and 1⁄3 cup whipping cream over low heat until smooth and mixture begins to thicken.
shoofly bars
prep: 25 min. bake: 25 min. oven: 375°F makes: 24 bars
Inspired by the famous shoofly pie, a Southern specialty, these bar cookies have a pastry crust and a crumbly spiced topping infused with the rich flavor of molasses.
13⁄4 cups all-purpose flour
1 tablespoon granulated sugar
1⁄4 teaspoon salt
1⁄3 cup shortening
4 to 5 tablespoons cold water
1⁄3 cup snipped dates
3 tablespoons brown sugar
1⁄8 teaspoon ground cinnamon
Dash ground nutmeg
Dash ground ginger
1⁄4 cup butter
3 tablespoons hot water
1⁄4 teaspoon baking soda
1⁄4 cup molasses
1 egg, beaten
1 Preheat oven to 375°F. For crust, in a large bowl stir together 11⁄4 cups of the flour, the granulated sugar, and salt. Using a pastry blender cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened. Shape dough into a ball. On a lightly floured surface, roll dough into a 10-inch square. Carefully fit dough into an ungreased 8×8×2-inch baking pan, allowing dough to extend up the sides. Fold pastry edges over, if necessary, to make sides 1 inch high. Press pastry against sides of pan. Sprinkle dates over crust.
2 For topping, in a small bowl stir together the remaining 1⁄2 cup flour, the brown sugar, cinnamon, nutmeg, and ginger. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.
3 For filling, in a small bowl stir together the hot water and baking soda. Stir in molasses and egg. Carefully pour over crust; sprinkle with crumb topping. Bake for 25 to 30 minutes or until filling is puffed and pastry is golden. Cool in pan on a wire rack. Cut into bars.
date-nut brownies
prep: 20 min. bake: 20 min. oven: 350°F makes: 16 bars
Soak the snipped dates in coffee instead of water for a pleasant bittersweet flavor in these brownies.
3⁄4 cup boiling coffee or water
1⁄2 of an 8-ounce package pitted whole dates, snipped (about 3⁄4 cup)
3⁄4 cup all-purpose flour
1⁄4 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1⁄2 teaspoon baking powder
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon baking soda
1 egg, beaten
2 tablespoons cooking oil
1⁄2 teaspoon vanilla
1⁄4 cup chopped walnuts
Powdered sugar
1 In a small bowl pour boiling coffee over dates. Set mixture aside to cool. Preheat oven to 350°F. Grease an 8×8×2-inch baking pan; set aside.
2 In a medium bowl stir together flour, cocoa powder, granulated sugar, baking powder, cinnamon, and baking soda. Stir egg, oil, and vanilla into cooled date mixture. Add date mixture and walnuts to flour mixture; stir until combined.
3 Spread batter evenly in the prepared pan. Bake about 20 minutes or until edges just start to pull away from sides of pan. Cool in pan on a wire rack. Just before serving, sift powdered sugar over baked mixture. Cut into squares.
note: Store bars as directed. Refrigerate up to 3 days.
You can’t go wrong with a bar that features America’s favorite flavor—chocolate.
fruit-filled oatmeal bars
prep: 20 min. bake: 30 min. oven: 350°F makes: 25 bars
Choose your favorite filling for these treasured treats. All are truly delicious.
1 cup all-purpose flour
1 cup quick-cooking rolled oats
2⁄3 cup packed brown sugar
1⁄4 teaspoon baking soda
1⁄2 cup butter
1 recipe Mincemeat Filling, Raisin Filling, Apple-Cinnamon Filling, or Apricot-Coconut Filling
1 Preheat oven to 350°F. In a medium bowl stir together the flour, oats, brown sugar, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1⁄2 cup of the flour mixture.
2 Press remaining flour mixture into the bottom of an ungreased 9×9×2-inch baking pan. Spread with desired filling. Sprinkle with reserved flour mixture. Bake for 30 to 35 minutes or until the top is golden. Cool in pan on a wire rack. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
mincemeat filling:In a medium saucepan bring 3⁄4 cup water to boiling. Add one 9-ounce package condensed mincemeat. Cover and simmer for 3 minutes, stirring often.
raisin filling:In a medium saucepan stir together 1⁄2 cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Add 1 cup raisins. Cook and stir over medium heat until thickened and bubbly.
apple-cinnamon filling:Peel, core, and chop 2 medium apples. In a medium saucepan combine apples, 2 tablespoons water, 1 tablespoon lemon juice, 1⁄2 teaspoon ground cinnamon, and a dash ground cloves. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until apples are tender.
apricot-coconut filling:In a medium saucepan combine 1 cup snipped dried apricots and 3⁄4 cup water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Meanwhile, combine 1⁄4 cup sugar and 1 tablespoon all-purpose flour. Stir into apricot mixture. Cook and stir about 1 minute more or until thick. Stir in 1⁄2 cup shredded coconut.
almond brittle brownies
prep: 30 min. bake: 37 min. oven: 350°F makes: 36 bars
When time is too short to make the almond brittle yourself, you can purchase the nut-flecked candy at most candy stores.
1⁄3 cup slivered almonds
1⁄4 cup sugar
1 tablespoon butter
1⁄2 cup butter, softened
1⁄2 cup sugar
1 cup all-purpose flour
3⁄4 cup butter
4 ounces unsweetened chocolate, cut up
2 cups sugar
2 teaspoons vanilla
4 eggs
1 1⁄2 cups all-purpose flour
1 Line a cookie sheet with foil. Grease foil; set aside.
2 In a heavy medium skillet combine almonds, the 1⁄4 cup sugar, and the 1 tablespoon butter. Cook over medium heat until sugar begins to melt, shaking skillet occasionally. Do not stir. Reduce heat to low. Continue cooking until sugar is golden brown, stirring occasionally with a wooden spoon. Remove from heat. Spread almond mixture onto the prepared cookie sheet; cool completely. Place cooled almond brittle in a heavy plastic bag. Use a rolling pin to coarsely crush the almond brittle; set aside.
3 Preheat oven to 350°F. Grease and flour a 13×9×2-inch baking pan; set aside. For crust, in a medium mixing bowl beat the 1⁄2 cup butter and the 1⁄2 cup sugar with an electric mixer on medium to high speed until combined. Stir in the 1 cup flour. Press into the bottom of the prepared pan. Bake about 10 minutes or until edges are light brown.
4 Meanwhile, in a saucepan heat and stir the 3⁄4 cup butter and the chocolate over low heat until smooth. Remove from heat. Stir in the 2 cups sugar and the vanilla. Add eggs, one at a time, beating lightly with a wooden spoon just until combined. Stir in the 11⁄2 cups flour. Spread batter over hot crust. Bake 15 minutes. Sprinkle with crushed almond brittle; press brittle lightly into chocolate layer. Bake for 12 to 15 minutes more or until set. Cool in pan on a wire rack. Cut into diamonds.
note: Store bars as directed. Refrigerate up to 3 days.
chocolate-and-sherry cream bars
prep: 25 min. bake: 25 min. chill: 2 hr. oven: 350°F makes: 60 bars
Not a sherry fan? Customize these gourmet bars with kirsch, clear crème de cacao, orange liqueur, or another flavor of clear liqueur. The bars will be extra dreamy no matter which flavor you choose.
1 cup butter
4 ounces unsweetened chocolate
4 eggs, lightly beaten
2 cups granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
4 cups powdered sugar
1⁄2 cup butter, softened
1⁄4 cup half-and-half or light cream
1⁄4 cup sherry
1 cup chopped walnuts
1⁄2 cup semisweet chocolate pieces
2 tablespoons butter
4 teaspoons sherry or water
1 Preheat oven to 350°F. Grease a 15×10×1-inch baking pan; set aside. For crust, in large saucepan heat and stir the 1 cup butter and unsweetened chocolate over low heat until smooth. Remove from heat. Beat in eggs, granulated sugar, and vanilla just until combined. Stir in flour. Spread mixture evenly in the prepared pan. Bake about 25 minutes. Cool in pan on wire rack. (Crust will be moist.)
2 For filling, in a large mixing bowl beat powdered sugar and the 1⁄2 cup butter with an electric mixer on low speed until combined. Gradually beat in the half-and-half and 1⁄4 cup sherry. Stir in walnuts. Spread filling evenly over crust; chill until firm.
3 For topping, in a small saucepan heat and stir semisweet chocolate pieces and 2 tablespoons butter over low heat until smooth. Stir in the 4 teaspoons sherry. Drizzle over chilled filling. Chill slightly (until mixture is set but not firm). Using a knife, score top to outline bars. Chill about 2 hours or until firm. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
Unsweetened chocolate is the key to super-rich flavor in these spiked bars.
chocolate mint bars
prep: 30 min. bake: 30 min. oven: 350°F makes: 36 bars
Minty chocolate chips make these layered bars perfect for a refreshing after-dinner treat.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 cup sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
2 1⁄4 cups all-purpose flour
11⁄2 cups mint-flavor semisweet chocolate pieces*
1 14-ounce can sweetened condensed milk (.11⁄4 cups)
1⁄2 cup chopped walnuts
1 teaspoon vanilla
1 Preheat oven to 350°F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Set dough aside.
2 For filling, in a medium saucepan heat and stir chocolate pieces and condensed milk over low heat until smooth, stirring occasionally. Remove from heat. Stir in walnuts and vanilla.
3 Press two-thirds of the dough into the bottom of an ungreased 13×9×2-inch baking pan. Spread filling evenly over dough. Dot remaining dough over the filling. Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Cut into bars.
* If desired, substitute semisweet chocolate pieces for the mint-flavor chocolate pieces and add 1⁄4 teaspoon mint flavoring with the vanilla.
fudgy brownies
prep: 20 min. bake: 30 min. oven: 350°F makes: 16 brownies
Unsweetened chocolate makes these brownies extra fudgy. A chocolaty cream cheese frosting adds the perfect finish.
1⁄2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
2⁄3 cup all-purpose flour
1⁄4 teaspoon baking soda
1⁄2 cup chopped almonds or pecans (optional)
1 recipe Chocolate-Cream Cheese Frosting (optional)
1 Preheat oven to 350°F. In a medium saucepan heat and stir butter and chocolate over low heat until smooth. Remove from heat; let cool.
2 Meanwhile, grease an 8×8×2-inch or 9×9×2-inch baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until mixture is combined. Stir in the vanilla.
3 In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter evenly in the prepared pan.
4 Bake about 30 minutes for an 8-inch pan or 25 minutes for a 9-inch pan. Cool in pan on a wire rack. If desired, frost with Chocolate-Cream Cheese Frosting. Cut into squares.
chocolate-cream cheese frosting: In a saucepan heat and stir 1 cup semisweet chocolate pieces over low heat until smooth. Remove from heat; let cool. In a small bowl stir together two 3-ounce packages softened cream cheese and 1⁄2 cup powdered sugar. Stir in melted chocolate until smooth.
gingery lavender shortbread
prep: 20 min. bake: 25 min. stand: 5 min. oven: 325°F makes: 32 slices
Be sure to cut the lavender-flecked shortbread while it is still warm or it may crumble. Look for dried lavender buds at specialty food stores.
2 1⁄2 cups all-purpose flour
1⁄3 cup sugar
2 tablespoons finely chopped crystallized ginger
1 teaspoon dried lavender buds
1⁄4 teaspoon ground ginger
1 cup butter
Sugar (optional)
1 Preheat oven to 325°F. Line a cookie sheet with parchment paper; set aside.
2 In a medium bowl stir together flour, 1⁄3 cup sugar, the crystallized ginger, lavender, and ground ginger. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Shape mixture into a ball and knead until smooth (dough may be crumbly at first but will come together as you work it with your hands).
3 Roll or pat dough into an 11×6-inch rectangle on the prepared cookie sheet. Using a large knife, carefully cut rectangle in half lengthwise, then cut crosswise into 16 slices. Do not separate slices.
4 Bake for 25 to 30 minutes or until edges are light brown and center is set. Cut rectangle into strips again while warm. If desired, sprinkle with additional sugar. Let stand for 5 minutes on cookie sheet. Transfer to a wire rack and let cool.
Crystallized ginger and ground ginger add a pleasing bite to this buttery, rich cookie.
pistachio brownie wedges
prep: 25 min. bake: 25 min. oven: 325°F makes: 16 wedges
These chocolate-dipped, nut-sprinkled wedges will stand out on the dessert plate at a party. Don’t be surprised when your friends ask for the recipe.
1⁄2 cup butter
3 ounces unsweetened chocolate
2 eggs
3⁄4 cup sugar
1 teaspoon vanilla
3⁄4 cup all-purpose flour
3⁄4 cup coarsely chopped pecans, toasted (see tip)
1 ounce semisweet and/or bittersweet chocolate squares
1 teaspoon shortening
1 ounce white chocolate baking square (with cocoa butter)
1⁄2 cup pistachio nuts or pecans, finely chopped
1 Preheat oven to 325°F. Line the bottom of a 9×11⁄2-inch round baking pan with waxed paper; grease waxed paper and the sides of pan. Set aside.
2 In a small saucepan heat and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; let cool.
3 In a large mixing bowl beat eggs about 1 minute or until frothy. Add sugar and vanilla; beat 2 minutes or until thickened. Beat in melted chocolate mixture. Stir in flour. Spread evenly into the prepared pan. Sprinkle with toasted pecans; press lightly into batter.
4 Bake about 25 minutes. Cool in pan on a wire rack. Remove brownie from pan. Remove waxed paper. Cut brownie into quarters; cut each quarter into 4 wedges.
5 In a small saucepan heat and stir semisweet chocolate and 1⁄2 teaspoon of the shortening until smooth. In another small saucepan heat and stir the remaining 1⁄2 teaspoon shortening and the white chocolate baking square until smooth.
6 Carefully dip outer edges of eight brownie wedges into melted semisweet chocolate mixture, then into pistachios. Dip outer edges of the remaining brownie wedges in melted white chocolate mixture, then in pistachio nuts. Place on waxed paper. Let stand until set.
note: Store bars as directed. Refrigerate up to 3 days. Freeze up to 1 month.
lemon bars
prep: 25 min. bake: 33 min. oven: 350°F makes: 36 bars
The lusciously thick filling on these all-time favorite bars gets its citrusy nuance from plenty of lemon juice and a bit of shredded lemon peel.
2 cups all-purpose flour
1⁄2 cup powdered sugar
2 tablespoons cornstarch
1⁄4 teaspoon salt
3⁄4 cup butter
4 eggs, lightly beaten
1 1⁄2 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
3⁄4 cup lemon juice
1⁄4 cup half-and-half, light cream, or milk
Powdered sugar
1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside. In a large bowl stir together the 2 cups flour, the 1⁄2 cup powdered sugar, the cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes or until edges are golden.
2 Meanwhile, for filling, in a medium bowl stir together eggs, the granulated sugar, the 3 tablespoons flour, the lemon peel, lemon juice, and half-and-half. Pour filling over hot crust. Bake for 15 to 20 minutes more or until center is set. Cool completely in pan on a wire rack. Use the foil to lift baked mixture from pan. Cut into bars. Just before serving, sift powdered sugar over bars.
note: Store bars as directed. Refrigerate up to 3 days. Do not freeze.
hazelnut sacher brownies
prep: 1 hr. chill: 20 min. bake: 32 min. oven: 350°F makes: 48 bars
These brownies, modeled after the famous Viennese apricot-chocolate sacher torte, provide a spectacular example of how celebrated desserts transform into easy bar cookies.
1⁄2 cup butter, softened
3⁄4 cup powdered sugar
3⁄4 cup all-purpose flour
1⁄2 cup hazelnuts, toasted* and finely ground (see tip)
3⁄4 cup apricot preserves
1⁄2 cup butter
3 ounces unsweetened chocolate
1 egg
1 egg yolk
1 cup granulated sugar
1⁄4 teaspoon salt
1 teaspoon vanilla
1⁄2 cup all-purpose flour
3 ounces semisweet chocolate, melted
1 ounce white chocolate baking square or bar, melted
1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside.
2 For the crust, in a small mixing bowl beat the 1⁄2 cup softened butter and the powdered sugar with an electric mixer on medium to high speed until combined. Beat in the 3⁄4 cup flour and ground nuts. Pat mixture evenly into bottom of the prepared pan. Bake about 12 minutes. Cool in pan on a wire rack.
3 In a blender, cover and blend the preserves until smooth. Spread pureed preserves over the baked crust. Chill for 20 minutes.
4 Meanwhile, in a small saucepan heat and stir the 1⁄2 cup butter and the unsweetened chocolate over medium-low heat until smooth. Remove from heat; cool for 10 minutes. In a medium mixing bowl beat the egg, egg yolk, granulated sugar, and salt with an electric mixer on medium speed for 5 minutes. Beat in melted chocolate mixture and the vanilla. Stir in the 1⁄2 cup flour. Carefully spread over chilled preserves layer.
5 Bake about 20 minutes more. Cool in pan on a wire rack. Use the foil to lift brownie from pan. Carefully peel the foil from the sides of the brownie. Spread the melted semisweet chocolate over top. Let stand until set.
6 Drizzle the melted white chocolate over the semisweet chocolate layer. Let stand until set. Cut into 2×1-inch bars.
*After toasting hazelnuts, place the warm nuts in a clean kitchen towel. Rub nuts with the towel to remove loose skins.
note: Store bars as directed. Refrigerate up to 3 days.
lemon-almond cookie brittle
prep: 20 min. bake: 20 min. oven: 350°F makes: 36 bars
No cutting required for these crisp bites. Bake the cookies in a large pan, then break them into pieces.
3⁄4 cup butter, softened
3⁄4 cup granulated sugar
1⁄8 teaspoon salt
1 teaspoon vanilla
11⁄2 cups all-purpose flour
11⁄2 teaspoons finely shredded lemon peel
3⁄4 cup coarsely chopped toasted sliced almonds (see tip)
Powdered sugar (optional)
1 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 granulated sugar, salt, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the lemon peel, and half of the almonds.
2 Press dough evenly into the bottom of an ungreased 13×9×2-inch baking pan. Sprinkle remaining almonds over top; press lightly into surface.
3 Bake about 20 minutes or until top is golden. Cool in pan on a wire rack. If desired, sift powdered sugar over cooled brittle. Break into chunks.
note: Store bars as directed. Refrigerate up to 3 days. Freeze up to 1 month.
Lemon peel adds a refreshing burst of citrus to this almond-studded cookie brittle.
marmalade-nut brownies
prep: 20 min. bake: 30 min. oven: 350°F makes: 36 brownies
The flavors of orange and chocolate have long been a winning combination. These brownies showcase the duo and the tasty addition of toasted walnuts.
1 1⁄2 cups sugar
1 cup butter, melted
3 eggs
1⁄2 cup orange marmalade
1 teaspoon vanilla
1 cup all-purpose flour
3⁄4 cup unsweetened cocoa powder
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄4 teaspoon cayenne pepper
1 cup semisweet or milk chocolate pieces
1⁄2 cup chopped walnuts, toasted (see tip)
1⁄2 teaspoon shortening
1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside. In a large bowl stir together sugar and melted butter. Stir in eggs, one at a time, beating well after each addition. Stir in marmalade and vanilla. Stir in flour, cocoa powder, baking powder, salt, and cayenne pepper until well combined. Stir in 1⁄2 cup of the chocolate pieces and the nuts.
2 Spread batter evenly in prepared pan. Bake about 30 minutes or until center is set. Cool in pan on a wire rack. Use the foil to lift brownie from pan. Cut brownie into 36 pieces.
3 In a small saucepan heat and stir the remaining 1⁄2 cup chocolate pieces and the shortening over low heat until smooth. Cool slightly. Drizzle chocolate mixture over brownies. Chill until chocolate is set.
mocha-orange brownies
prep: 20 min. bake: 30 min. oven: 350°F makes: 24 brownies
These fudgy triangles are so rich they require no frosting—just a light dusting of powdered sugar.
2⁄3 cup butter
1⁄3 cup unsweetened cocoa powder
1 teaspoon instant coffee crystals
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
3⁄4 cup all-purpose flour
1⁄2 cup chopped semisweet chocolate
1 teaspoon finely shredded orange peel
Powdered sugar (optional)
1 Preheat oven to 350°F. Grease an 8×8×2-inch baking pan; set aside. In a medium saucepan melt butter over medium heat. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar. Stir in eggs, one at a time. Stir in vanilla. Beat lightly by hand just until combined. Stir in flour, the chopped chocolate, and orange peel.
2 Spread batter evenly in the prepared pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over top of brownies. Cut into triangles or squares.
orange-almond bars
prep: 30 min. bake: 20 min. oven: 325°F makes: about 40 bars
These buttery bars get their scrumptious nutty-citrus flavor from shredded orange peel and a bit of almond extract in both the dough and the icing.
1⁄2 cup butter, softened
11⁄2 cups all-purpose flour
1 cup sugar
1 egg
2 teaspoons baking powder
1⁄2 teaspoon finely shredded orange peel
1⁄2 teaspoon almond extract
1⁄8 teaspoon salt
Milk
1⁄2 cup sliced almonds, coarsely chopped
1 recipe Orange Icing
1 Preheat oven to 325°F. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add half of the flour, the sugar, egg, baking powder, orange peel, almond extract, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the remaining flour. Using hands, knead dough into a ball.
2 Divide dough into fourths. On a lightly floured surface, shape each portion of dough into an 8-inch-long log. Place two logs 4 to 5 inches apart on each of two ungreased cookie sheets. Flatten until logs are 2 inches wide. Brush flattened logs with milk; sprinkle with almonds.
3 Bake for 20 to 22 minutes or until bottoms are light brown. Cut warm rolls diagonally into 1-inch slices. Transfer to a wire rack and let cool. Drizzle Orange Icing over cooled bars.
orange icing: In a small bowl stir together 1 cup powdered sugar and 1⁄4 teaspoon almond extract. Stir in enough orange juice (3 to 4 teaspoons) to make an icing of drizzling consistency.
banana split brownies
prep: 25 min. bake: 20 min. oven: 350°F makes: 24 bars
The combination of chocolate-banana bars and strawberry-and-cream cheese frosting makes these brownies taste like the favorite ice cream treat.
1⁄2 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
1 cup mashed banana (2 to 3 medium)
2 eggs
1⁄3 cup unsweetened cocoa powder
1 cup all-purpose flour
1 recipe Strawberry-and-Cream Cheese Frosting
1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in mashed banana and eggs until combined. Beat in cocoa powder and as much of the flour as you can with mixer. Stir in any remaining flour. Spread batter evenly in the prepared pan.
2 Bake about 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack; spread with Strawberry-and-Cream Cheese Frosting. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
strawberry-and-cream cheese frosting: In a mixing bowl beat half of an 8-ounce tub cream cheese with strawberries and 1 cup powdered sugar with an electric mixer on medium speed until combined. Beat in 1⁄2 cup frozen strawberries, thawed, cut up, and well drained (about 1⁄4 cup). Beat in 21⁄2 to 3 cups powdered sugar to make a frosting of spreading consistency (frosting will stiffen with chilling).
orange-coconut bars
prep: 20 min. bake: 36 min. oven: 350°F makes: 16 bars
When you need something for a special occasion, try these bars that burst with citrus flavor. There’s no need to toast the coconut beforehand because it toasts in the oven while the bars bake.
1 cup all-purpose flour
1⁄4 cup powdered sugar
1⁄2 cup butter
1⁄2 cup finely chopped almonds or pecans, toasted (see tip)
3⁄4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon finely shredded orange peel
1⁄4 teaspoon baking powder
2 eggs
3 tablespoons frozen orange juice concentrate, thawed
1⁄4 teaspoon almond extract
1 cup flaked coconut
1 Preheat oven to 350°F. For crust, in a medium bowl stir together the 1 cup flour and the powdered sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in almonds. Press flour mixture evenly into the bottom of an ungreased 8×8×2-inch baking pan. Bake for 18 to 20 minutes or until crust is just golden.
2 Meanwhile, for filling, in another bowl stir together brown sugar, the 2 tablespoons flour, the orange peel, and baking powder. In a small bowl combine eggs, orange juice concentrate, and almond extract. Add to brown sugar mixture. Beat with a fork for 1 minute. Stir in coconut. Spread filling over hot crust. Bake for 18 to 20 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack. Cut into bars.
note: Store bars as directed. Do not freeze.
coconut-date bars
prep: 30 min. bake: 30 min. oven: 350°F makes: 36 bars
Coconut in three forms—milk, flakes, and frosting—puts a flavorful spin on basic white cakelike bars, while chopped dates add a bit of chewy sweetness.
2 cups all-purpose flour
11⁄2 cups sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
1 cup butter
3⁄4 cup canned unsweetened coconut milk
2 eggs
1 teaspoon vanilla
1 cup flaked coconut, toasted (see tip)
1 8-ounce package chopped dates (11⁄3 cups)
1 recipe Coconut Frosting
1⁄2 cup flaked coconut, toasted
2 ounces white baking bar or candy coating, melted (optional)
1 Preheat oven to 350°F. Grease and flour a 15×10×1-inch baking pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, and salt; set aside.
2 In a saucepan combine butter and coconut milk. Bring just to boiling, stirring occasionally. Add butter mixture to flour mixture. Beat on medium speed until well combined. Add eggs and vanilla; beat 1 minute. Fold in the 1 cup coconut and the dates. Spread batter in the prepared pan.
3 Bake 30 minutes or until wooden toothpick inserted in the center comes out clean. Cool completely in pan on wire rack; spread with Coconut Frosting. Sprinkle with the remaining 1⁄2 cup coconut. Cut into bars.
4 If desired, place melted baking bar in a resealable plastic bag. Snip a small hole in one corner of the bag; pipe snowflake designs onto a baking sheet lined with waxed paper. Let stand until firm. Place snowflakes on bars.
note: Store bars as directed. Refrigerate up to 3 days.
coconut frosting: In a medium mixing bowl beat one 3-ounce package cream cheese, softened, and 2 tablespoons softened butter with an electric mixer on medium to high speed until combined. Beat in 2 tablespoons canned unsweetened coconut milk and 1⁄2 teaspoon vanilla. Gradually beat in 4 cups powdered sugar until smooth.
raspberry cheesecake brownies
prep: 25 min. bake: 35 min. chill: 6 hr. oven: 350°F makes: about 32 brownies
The blend of bittersweet and unsweetened chocolates gives the brownie layer an especially deep, rich taste to complement the sweet cheesecake layer.
4 ounces bittersweet or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1⁄2 cup unsalted butter
11⁄4 cups sugar
4 eggs
2 teaspoons vanilla
1⁄2 teaspoon salt
3⁄4 cup all-purpose flour
1 8-ounce package cream cheese, softened
2⁄3 cup sugar
2 teaspoons lemon juice
2 tablespoons all-purpose flour
11⁄2 cups fresh raspberries
1 tablespoon sugar
1 Preheat oven to 350°F. Grease and flour a 13×9×2-inch baking pan; set aside.
2 For brownie layer, in a medium saucepan heat and stir bittersweet chocolate, unsweetened chocolate, and butter over low heat until smooth. Remove from heat; let cool. Whisk in the 11⁄4 cups sugar and 3 of the eggs, one at a time. Whisk in 11⁄2 teaspoons of the vanilla and the salt. Stir in the 3⁄4 cup flour just until combined. Spread batter evenly in the bottom of the prepared pan. Set aside.
3 For cheesecake layer, in a medium mixing bowl beat cream cheese and the 2⁄3 cup sugar with an electric mixer on medium speed until combined. Beat in lemon juice, the remaining 1 egg, and the remaining 1⁄2 teaspoon vanilla just until combined. Beat in the 2 tablespoons flour. Spread mixture evenly over brownie layer in pan. Top with raspberries; sprinkle with the 1 tablespoon sugar.
4 Bake for 35 to 40 minutes or until top is puffed and golden and the edges start to brown. Cool in pan on a wire rack. Chill, covered, for at least 6 hours. Cut into bars. Serve cold or at room temperature.
note: Store bars as directed. Refrigerate up to 3 days. Do not freeze.
pumpkin chocolate cheesecake bars
prep: 30 min. bake: 55 min. stand: 30 min. chill: 4 hr. oven: 325°F makes: 24 bars
Who can resist a bar that stacks up so many flavors—sweet graham cracker crust; rich, chocolaty cheesecake; spicy pumpkin cheesecake; and a topping of sour cream?
2 8-ounce packages cream cheese, softened
13⁄4 cups sugar
3 large eggs
1 cup canned pumpkin
1⁄2 teaspoon pumpkin pie spice
1⁄2 teaspoon vanilla
1⁄4 teaspoon salt
6 ounces semisweet chocolate, cut up
2 tablespoons butter
1 recipe Graham Cracker Crust
11⁄4 cups dairy sour cream
1⁄4 cup sugar
1 Preheat oven to 325°F. For filling, in a large mixing bowl beat cream cheese and the 13⁄4 cups sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition until just combined. Stir in pumpkin, pumpkin pie spice, vanilla, and salt. Transfer 11⁄4 cups of the filling to a medium bowl. Set both bowls aside.
2 In a small saucepan heat and stir chocolate and butter over low heat until smooth. Stir melted chocolate mixture into the 11⁄4 cups filling. Carefully spread the chocolate filling evenly over Graham Cracker Crust. Bake for 15 minutes. Carefully pour remaining pumpkin filling over the baked chocolate layer, spreading evenly.
3 Bake for 40 to 45 minutes more or until mixture is slightly puffed around edges and just set in center. Let stand in pan on a wire rack for 30 minutes. Meanwhile, in a small bowl stir together sour cream and the 1⁄4 cup sugar. Cover; let stand at room temperature while cooling.
4 Gently spread the sour cream mixture over partially cooled baked mixture; cool completely. Cover and chill at least 4 hours. Cut into bars.
note: Store bars as directed. Refrigerate up to 1 week. Do not freeze.
graham cracker crust: Lightly grease a 13×9×2-inch baking pan. In a large mixing bowl stir together 11⁄4 cups graham cracker crumbs and 1⁄4 cup sugar. Add 1⁄3 cup melted butter; mix well. Press crumb mixture evenly into the bottom of the prepared pan.
browned butter and cashew shortbread
prep: 20 min. chill: 1 hr. bake: 25 min. oven: 325°F makes: 24 bars
The simple dough and a drizzle of browned butter icing allow the flavor of the toasted cashews to take center stage.
2⁄3 cup butter
1⁄2 teaspoon vanilla
11⁄4 cups all-purpose flour
3 tablespoons brown sugar
1⁄2 cup powdered sugar
2 to 3 teaspoons milk
2 tablespoons finely chopped toasted cashews (see tip)
1 Line an 8×8×2-inch baking pan with foil, extending the foil over the edges of pan. Set aside. In a medium saucepan heat butter over medium heat until butter turns the color of light brown sugar, stirring frequently. Remove from heat; cool slightly. Set aside 2 tablespoons of the browned butter for the icing. Stir vanilla into remaining browned butter. Chill browned butter mixture about 1 hour or until firm.
2 Preheat oven to 325°F. In a medium bowl stir together the flour and brown sugar. Using a pastry blender, cut chilled butter mixture into the flour mixture until mixture resembles fine crumbs and starts to cling. Press dough firmly into the bottom of the prepared pan.
3 Bake about 25 minutes or until firm but not brown. Immediately use the foil to lift shortbread from pan. Cut shortbread into bars. Use foil to lift and transfer bars to a wire rack; cool completely.
4 For icing, stir together reserved browned butter, the powdered sugar, and enough of the milk to make an icing of drizzling consistency. Drizzle icing over cooled shortbread. Sprinkle with cashews.
toffee fingers
prep: 40 min. bake: 20 min. oven: 325°F makes: 24 bars
A smooth, buttery dough flecked with toffee and chocolate pieces is the perfect treat to bring to any get-together.
11⁄4 cups all-purpose flour
3⁄4 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup butter, softened
1⁄4 cup powdered sugar
2 tablespoons packed brown sugar
3⁄4 cup toffee pieces
1⁄2 cup semisweet chocolate pieces
1 teaspoon shortening
1 Preheat oven to 325°F. Line an 8×8×2-inch baking pan with foil, extending the foil over the edges of pan; set aside.
2 In a small bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in flour mixture (mixture seems dry but comes together as you beat). Stir in 1⁄2 cup of the toffee pieces.
3 Press dough evenly into the bottom of the prepared pan; prick dough with fork every 1⁄2 inch. Bake about 20 minutes or until light brown. Cool slightly in pan.
4 Use the foil to lift warm bars from pan. Place bars on a cutting board and cut into eight 1-inch strips. Cut strips crosswise into three pieces, making 24 bars. Transfer bars to a wire rack placed over a sheet of waxed paper; cool completely.
5 In a small saucepan heat and stir chocolate pieces and shortening over low heat until smooth. Cool slightly. Drizzle melted chocolate over bars.* Immediately sprinkle the drizzled bars with the remaining 1⁄4 cup toffee pieces. Let stand until set.
*To dip the cookies into chocolate instead of drizzling them, melt 1 cup chocolate pieces and 2 teaspoons shortening. Dip the ends of the cookies and allow the excess chocolate mixture to drip off. Sprinkle with toffee pieces.
rain forest bars
prep: 25 min. bake: 30 min. stand: 5 min. oven: 350°F makes: 40 bars
Brazil nuts are the seeds of a giant tree that grows in South America’s Amazon jungle. Look for the nuts at specialty food stores or in supermarkets around late fall.
3⁄4 cup butter, softened
11⁄2 cup packed brown sugar
1 egg yolk
2 teaspoons vanilla
2 cups all-purpose flour
3 eggs
3 tablespoons all-purpose flour
1⁄4 teaspoon salt
2 cups chopped Brazil nuts
1 cup flaked coconut
1 Preheat oven to 350°F. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1⁄2 cup of the brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk and 1 teaspoon of the vanilla until combined. Beat in the 2 cups flour. Pat dough evenly into the bottom of an ungreased 13×9×2-inch baking pan. Bake 10 minutes. Let stand in pan on a wire rack for 5 minutes.
2 Meanwhile, in a large mixing bowl beat the remaining 1 cup brown sugar, the eggs, and the 1 teaspoon vanilla at medium speed until combined. Beat in the 3 tablespoons flour and the salt until combined. Stir in Brazil nuts and coconut. Spread nut mixture evenly over crust. Bake about 20 minutes more or until set. Cool in pan on a wire rack. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days. Freeze up to 1 month.
Flaked coconut and Brazil nuts make this taste-of-the-tropics cookie a great cure for the winter blues.
mixed nut bars
prep: 25 min. bake: 35 min. oven: 350°F makes: 32 bars
Select some of your favorite nuts or use a prepackaged mixture for these protein-rich bars.
3⁄4 cup butter, softened
1⁄3 cup packed brown sugar
2 cups all-purpose flour
12⁄3 cups granulated sugar
1 cup buttermilk
3 eggs
1⁄4 cup butter, melted
11⁄2 teaspoons vanilla
2 cups coarsely chopped mixed nuts
Powdered sugar (optional)
1 Preheat oven to 350°F. For crust, in a medium mixing bowl beat the 3⁄4 cup butter, the brown sugar, and 13⁄4 cups of the flour with an electric mixer on medium speed until well combined (mixture will be crumbly). Pat mixture onto the bottom and 1⁄2 inch up the sides of an ungreased 13×9×2-inch baking pan. Bake about 10 minutes.
2 Meanwhile, in a large mixing bowl beat granulated sugar, the remaining 1⁄4 cup flour, the buttermilk, eggs, the 1⁄4 cup melted butter, and the vanilla with an electric mixer on low speed until combined. Stir in nuts. Pour onto partially baked crust.
3 Bake about 25 minutes more or until golden and center is set. Cool in pan on a wire rack. If desired, sift powdered sugar over top. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
pear-cinnamon streusel squares
prep: 30 min. bake: 45 min. oven: 350°F makes: 32 bars
Cinnamon chips give these moist bars an intense flavor punch that is balanced by the mellow pear. If cinnamon chips are not available, white baking pieces are a delicious alternative.
2 cups all-purpose flour
11⁄4 cups quick-cooking rolled oats
3⁄4 cup packed brown sugar
2 teaspoons ground cinnamon
1 cup butter
2 eggs
1 cup granulated sugar
2 tablespoons all-purpose flour
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
2 cups chopped, peeled, and cored pears or apples
3⁄4 cup cinnamon-flavor baking pieces
1 recipe Powdered Sugar Icing
1 Preheat oven to 350°F. Lightly grease a 13×9×2-inch baking pan; set aside. In a large mixing bowl stir together the 2 cups flour, the oats, brown sugar, and ground cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 11⁄2 cups of the oats mixture; set aside. Press remaining oats mixture onto the bottom of the prepared baking pan. Bake for 15 minutes.
2 Meanwhile, in a medium mixing bowl beat eggs and granulated sugar with a whisk until smooth. Whisk in the 2 tablespoons flour, then the baking powder and salt. Stir in pears and cinnamon pieces. Gently spread fruit mixture over hot crust. Sprinkle with reserved oats mixture. Bake for 30 to 35 minutes more or until golden brown. Cool in pan on a wire rack. Cut into squares. Drizzle with Powdered Sugar Icing.
note: Store bars as directed. Refrigerate up to 1 week. Do not freeze.
powdered sugar icing: In a small bowl stir together 1 cup powdered sugar and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.
shortbread brownies
prep: 20 min. bake: 48 min. oven: 350°F makes: 24 bars
Two favorite cookie treats—brownies and shortbread—come together for a supertasty dessert.
13⁄4 cups all-purpose flour
1⁄4 cup packed brown sugar
1⁄2 cup butter
3⁄4 cup miniature semisweet chocolate pieces
11⁄3 cups granulated sugar
1⁄2 cup unsweetened cocoa powder
11⁄2 teaspoons baking powder
1⁄2 teaspoon salt
3 eggs
1⁄3 cup butter, melted
1 tablespoon vanilla
1 Preheat oven to 350°F. Line a 9×9×2-inch baking pan with foil, extending foil over the edges of pan; set aside. In a medium bowl stir together 1 cup of the flour and the brown sugar. Using a pastry blender, cut in the 1⁄2 cup butter until mixture resembles coarse crumbs. Stir in 1⁄4 cup of the chocolate pieces. Press flour mixture into the bottom of the prepared pan. Bake about 8 minutes.
2 Meanwhile, in a large bowl stir together granulated sugar, the remaining 3⁄4 cup flour, the cocoa powder, baking powder, and salt. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the remaining 1⁄2 cup chocolate pieces; spread over crust.
3 Bake about 40 minutes more. Cool in pan on a wire rack. Use the foil to lift brownie from pan. Cut into squares.
note: Store bars as directed. Refrigerate up to 2 days.
pecan pie bars
prep: 25 min. bake: 40 min. oven: 350°F makes: 24 bars
This snack has the scrumptious flavor of pecan pie in the fun-to-eat shape of a bar. To easily remove bars, line the pan with foil.
1 1⁄4 cups all-purpose flour
1⁄2 cup powdered sugar
1⁄4 teaspoon salt
1⁄2 cup butter
2 eggs, lightly beaten
1 cup chopped pecans
1⁄2 cup packed brown sugar
1⁄2 cup light-color corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 Preheat oven to 350°F. For crust, in a medium bowl stir together flour, powdered sugar, and salt. Using a pastry blender, cut in the 1⁄2 cup butter until mixture resembles coarse crumbs. Pat flour mixture into the bottom of an ungreased 11×7×11⁄2-inch baking pan. Bake about 20 minutes or until light brown.
2 Meanwhile, for filling, in a medium bowl stir together eggs, pecans, brown sugar, corn syrup, 2 tablespoons melted butter, and the vanilla. Spread evenly over baked crust. Bake about 20 minutes more or until filling is set. Cool in pan on a wire rack. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days. Do not freeze.
For the ultimate treat, serve each of these gooey, pecan-filled bars with a big mound of whipped cream.
whole wheat gingerbread bars
prep: 20 min. bake: 25 min. oven: 375°F makes: 36 bars
A maple syrup-flavor frosting gives these wholesome spiced bars a perfectly sweet finish.
1⁄2 cup shortening
1 cup all-purpose flour
1⁄2 cup whole wheat flour
1⁄2 cup mild-flavor molasses
1⁄2 cup hot water
1⁄4 cup packed brown sugar
1 egg
3⁄4 teaspoon baking powder
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup chopped walnuts
1 recipe Maple Frosting
1 Preheat the oven to 375°F. Grease a 13×9×2-inch baking pan; set aside. In a medium mixing bowl beat shortening on medium to high speed for 30 seconds. Add the all-purpose flour, whole wheat flour, molasses, the hot water, brown sugar, egg, baking powder, cinnamon, ginger, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Stir in walnuts.
2 Spread batter evenly in the prepared pan. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Spread Maple Frosting over cooled baked mixture. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
maple frosting In a large mixing bowl beat 1⁄3 cup softened butter until fluffy. Slowly add 2 cups sifted powdered sugar, beating well. Beat in 1⁄4 cup milk and 1⁄2 teaspoon maple flavoring. Gradually beat in 21⁄2 cups additional sifted powdered sugar. Beat in a little additional milk, if needed, to make a frosting of spreading consistency.
ultimate bar cookies
prep: 20 min. bake: 30 min. oven: 350°F makes: 36 bars
With walnuts, macadamia nuts, milk chocolate, and white chocolate, these bars can’t help being anything but absolutely delicious.
2 cups all-purpose flour
1 cup packed brown sugar
1⁄2 cup butter, softened
1 cup coarsely chopped walnuts
1 3 1⁄2-ounce jar macadamia nuts, coarsely chopped (1 cup)
1 6-ounce package white baking chocolate (with cocoa butter), coarsely chopped (1 cup)
1 cup milk chocolate pieces
3⁄4 cup butter
1 Preheat oven to 350°F. In a medium mixing bowl beat flour, 1⁄2 cup of the brown sugar, and the 1⁄2 cup butter with an electric mixer on medium speed until fine crumbs form. Press flour mixture firmly into the bottom of an ungreased 13×9×2-inch baking pan.
2 Bake about 15 minutes or until light brown. Sprinkle walnuts and macadamia nuts, white chocolate, and milk chocolate pieces over hot crust.
3 In a small saucepan heat and stir the 3⁄4 cup butter and remaining 1⁄2 cup brown sugar over medium heat until bubbly. Cook and stir for 1 minute more. Pour evenly over layers in baking pan. Bake about 15 minutes more or until just bubbly around edges. Cool in pan on a wire rack. Cut into bars.
note: Store bars as directed. Refrigerate up to 2 days. Do not freeze.
oatmeal-cheesecake-cranberry bars
prep: 20 min. bake: 55 min. chill: 3 hr. oven: 350°F makes: 36 bars
Tangy cranberries are a great match for wholesome oatmeal and sweet, creamy cheesecake in these layered bars.
2 cups all-purpose flour
11⁄4 cups quick-cooking rolled oats
3⁄4 cup packed brown sugar
1 cup butter
12 ounces cream cheese, softened
1⁄2 cup granulated sugar
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla
1 16-ounce can whole cranberry sauce
2 teaspoons cornstarch
1 Preheat the oven to 350°F. Grease a 13×9×2-inch baking pan; set aside. In a large bowl stir together flour, oats, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 11⁄2 cups of the oats mixture. Press remaining oats mixture into the bottom of the prepared pan. Bake about 15 minutes.
2 Meanwhile, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, lemon juice, and vanilla. Spread cream cheese mixture over baked crust.
3 In a small bowl stir together cranberry sauce and cornstarch; spoon carefully over cream cheese layer. Sprinkle with reserved crumbs. Bake about 40 minutes more or until set. Cool in pan on a wire rack. Cover and chill at least 3 hours or until firm. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
Research shows that cranberries contain a significant amount of antioxidants that may help protect against heart disease, cancer, and other diseases.
yummy no-bake bars
prep: 25 min. chill: 1 hr. makes: 64 bars
Layers of cereal, pudding, and chocolate make up these tasty, wholesome bars.
1 cup granulated sugar
1 cup light-color corn syrup
2 cups peanut butter
3 cups crisp rice cereal
3 cups cornflakes
11⁄4 cups butter
4 cups powdered sugar
2 4-serving-size packages vanilla instant pudding and pie filling mix
1⁄4 cup milk
1 12-ounce package semisweet chocolate pieces (2 cups)
1 Line a 15×10×1-inch baking pan with foil; extend over the edges of pan; set aside.
2 In a large saucepan combine granulated sugar and corn syrup. Heat and stir just until mixture bubbles around edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of the prepared pan.
3 For pudding layer, in a medium saucepan melt 3⁄4 cup of the butter. Stir in powdered sugar, dry pudding mixes, and the milk. Spread pudding mixture over cereal layer; set aside.
4 For frosting, in a small saucepan heat and stir chocolate pieces and the remaining 1⁄2 cup butter over low heat until smooth; spread over pudding layer. Cover; chill 1 hour or until set. Lift from pan and cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
apple-raisin cookie bars
prep: 20 min. bake: 30 min. oven: 350°F makes: 36 bars
Choose your favorite granola for this recipe; just about any kind works nicely.
4 cups granola cereal
1⁄4 cup all-purpose flour
1⁄4 teaspoon salt
1⁄3 cup butter, melted
1 cup chopped dried apple
1⁄2 cup golden raisins
1 14-ounce can sweetened condensed milk
1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending foil over the edges of pan. Grease foil well; set aside.
2 In a food processor combine granola, flour, and salt; process just until mixture is combined. Add butter; process with several on/off turns just until mixture is combined. Press cereal mixture into the bottom of the prepared pan. Bake about 10 minutes.
3 Sprinkle dried apple and raisins over crust. Pour or spoon sweetened condensed milk evenly over top. Bake about 20 minutes more or until top is golden brown. Do not overbake. Cool in pan on a wire rack. Use the foil to lift cooled baked mixture from pan. Cut into bars.
note: Store bars as directed. Refrigerate up to 2 days.
almond-fudge brownies
prep: 15 min. bake: 20 min. oven: 350°F makes: 16 brownies
These dense, superchocolaty brownies are dressed up with a sprinkling of sliced almonds.
1⁄2 cup butter
2 ounces unsweetened chocolate, cut up
1 cup sugar
2 eggs
1⁄4 teaspoon almond extract
2⁄3 cup all-purpose flour
2 tablespoons sliced almonds
1 Preheat oven to 350°F. Line a 9×9×2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside.
2 In a medium saucepan heat and stir butter and chocolate over low heat until smooth. Remove from heat. Stir in sugar, eggs, and almond extract. Beat lightly with a wooden spoon just until combined. Stir in flour.
3 Spread batter evenly in the prepared pan. Sprinkle with almonds. Bake about 20 minutes. Cool in pan on a wire rack. Use the foil to lift brownie from pan. Cut into squares.
note: Store bars as directed. Refrigerate up to 3 days.
chocolate-hazelnut marshmallow bars
prep: 25 min. chill: 30 min. makes: 36 bars
These dark bars—studded with chips, chunks, and bits of sticky goodness—offer a wealth of flavor in their toasty depths.
1 10 1⁄2-ounce package tiny marshmallows
1 cup hazelnuts (filberts), toasted* (see tip) and coarsely chopped, or coarsely chopped peanuts
2 1⁄2 cups semisweet chocolate pieces
1⁄2 cup chocolate-hazelnut spread
1⁄2 cup whipping cream
1⁄4 cup butter, softened
Powdered sugar (optional)
1 Line a 13×9×2-inch baking pan with foil, extending the foil over the edges of the pan; set aside. In a very large bowl combine marshmallows and nuts; set aside. In a medium saucepan heat and stir chocolate pieces, chocolate-hazelnut spread, cream, and butter over medium-low heat until smooth.
2 Add chocolate mixture to marshmallow mixture; stir to coat well. Spread mixture evenly in prepared pan, pressing down lightly. Cover and chill for 30 minutes.
3 Use foil to lift chilled mixture from pan. Cut into 18 bars. Cut each bar in half diagonally. If desired, sprinkle lightly with powdered sugar.
*After toasting hazelnuts, place the warm nuts on a clean kitchen towel. Rub nuts with the towel to remove loose skins.
note: Store bars as directed. Refrigerate up to 3 days. Keep chilled until ready to serve.
white chocolate brownies
prep: 25 min. bake: 30 min. oven: 350°F makes: 20 bars
Flecked with pieces of semisweet chocolate, these brownies have a double dose of rich chocolate flavor.
1⁄4 cup unsalted butter
6 ounces white chocolate baking squares (with cocoa butter), coarsely chopped
2 eggs
1⁄2 cup sugar
1 cup all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla
1 cup semisweet chocolate pieces
1 Preheat oven to 350°F. Grease an 8×8×2-inch baking pan; set aside. In a small saucepan heat and stir butter and half of the white chocolate over low heat until smooth. Remove from heat.
2 In a medium mixing bowl beat eggs with an electric mixer on medium to high speed until foamy. Gradually add sugar; beat about 3 minutes or until thickened. Add melted white chocolate mixture, the flour, salt, and vanilla; beat just until combined. Stir in the remaining chopped white chocolate and the semisweet chocolate pieces. Spread batter evenly in the prepared pan.
3 Bake about 30 minutes or until evenly browned on top. Cool in pan on a wire rack. Cut into squares.
note: Store bars as directed. Refrigerate up to 1 week.
The botanical name of the chocolate tree is Theobroma cacao, which means “food of the gods.”
surprise cereal bars
prep: 30 min. stand: 20 min. makes: 24 bars
The surprises—tiny marshmallows and colorful milk chocolate candies—peek out from the edges of the cereal bars. surprise cereal bars
1 cup sugar
1 cup light-color corn syrup
11⁄2 cups peanut butter
6 cups crisp rice cereal
1 cup tiny marshmallows
1⁄2 cup red and green candy-coated milk chocolate pieces
1 Line a 13×9×2-inch baking pan with foil, extending the foil over the edges of pan. Butter the foil; set aside. In a large saucepan stir together sugar and corn syrup. Bring just to boiling, stirring to dissolve sugar. Remove from heat. Stir in peanut butter until melted. Stir in cereal until coated.
2 Spread about half of the mixture in the prepared pan. Sprinkle with marshmallows and candy pieces. Spoon remaining cereal mixture over top and spread to cover. Let stand 20 minutes or until firm. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days. Do not freeze.
apple butter bars
prep: 20 min. bake: 25 min. oven: 350°F makes: 36 bars
1 6-ounce package (11⁄2 cups) mixed dried fruit bits
1⁄2 cup butter, softened
3⁄4 cup packed brown sugar
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon salt
2 eggs
1⁄2 cup apple butter
11⁄2 cups all-purpose flour
Powdered sugar
1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside. Cover dried fruit with boiling water. Drain after 5 minutes.
2 Meanwhile, in a large mixing bowl beat butter for 30 seconds. Add brown sugar, baking soda, cinnamon, and salt. Beat until combined; scrape sides of bowl. Beat in eggs and apple butter. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the drained fruit.
3 Spread batter evenly into the prepared pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over bars. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days.
chunky path brownies
prep: 35 min. bake: 25 min. oven: 350°F makes: 48 brownies
Buttermilk adds tangy tenderness to these brownies, while chocolate and marshmallows pave a sweet path.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1⁄4 teaspoon salt
1 cup butter
1 cup water
1⁄3 cup unsweetened cocoa powder
2 eggs
1⁄2 cup buttermilk
11⁄2 teaspoons vanilla
3 cups tiny marshmallows
1 recipe Chocolate Topper
1 Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside. In a large mixing bowl stir together flour, sugar, baking soda, and salt; set aside.
2 In a medium saucepan combine butter, the water, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin); pour into the prepared pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean.
3 Sprinkle marshmallows over hot brownie. Top with Chocolate Topper. Cool in pan on a wire rack. Use the foil to lift brownie from pan. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days. Do not freeze.
chocolate topper: In a medium saucepan heat and stir 2 cups semisweet chocolate pieces, 1⁄2 cup whipping cream, and 1⁄4 cup butter over medium-low heat until smooth. Drizzle over brownies.
peanut brittle bars
prep: 15 min. bake: 24 min. oven: 350°F makes: 36 bars
Cocktail peanuts and caramel ice cream topping create a sweet-salty flavor combination reminiscent of peanut brittle candy.
2 cups all-purpose flour
1⁄2 cup packed brown sugar
2⁄3 cup butter
2 cups cocktail peanuts
1 cup milk chocolate pieces
1 12.5-ounce jar caramel ice cream topping
3 tablespoons all-purpose flour
1 Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside. In a medium bowl stir together the 2 cups flour and the brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press flour mixture into the bottom of the prepared pan. Bake about 12 minutes or until golden brown.
2 Sprinkle peanuts and chocolate pieces over hot crust. In a small bowl stir together caramel topping and the 3 tablespoons all-purpose flour. Drizzle over top. Bake for12 to 15 minutes more or until caramel is bubbly. Cool in pan on a wire rack. Use the foil to lift baked mixture from pan. Carefully peel foil from the sides of the mixture. Cut into bars.
toffee squares
prep: 25 min. bake: 33 min. chill: 30 min. oven: 350°F makes: about 36 bars
Inspired by the 1990s coffeehouse craze, these irresistible layered delights continue to pop up in espresso bars across the country.
3⁄4 cup butter, softened
3⁄4 cup packed brown sugar
1 egg yolk
11⁄2 cups all-purpose flour
1⁄4 teaspoon salt
1 14-ounce can sweetened condensed milk (11⁄4 cups)
2 tablespoons butter
2 teaspoons vanilla
1 12-ounce package semisweet chocolate pieces (2 cups)
1 cup almond brickle pieces or toasted chopped pecans (see tip)
1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside.
2 For crust, in a large mixing bowl beat the 3⁄4 cup butter and the brown sugar with an electric mixer on medium speed until combined. Beat in the egg yolk. Stir in the flour and salt until well mixed. Using floured hands, press the dough into the bottom of the prepared pan. Bake about 20 minutes or until light brown. Cool in pan on a wire rack while preparing the filling.
3 For filling, in a medium saucepan heat and stir the sweetened condensed milk and the 2 tablespoons butter over medium heat until bubbly. Cook and stir for 5 minutes more. (Mixture will thicken and become smooth.) Stir in the vanilla. Spread over the crust. Bake 12 to 15 minutes more or until top is golden brown.
4 Sprinkle evenly with chocolate pieces. Bake for 1 to 2 minutes more or until chocolate pieces are shiny and melted. Remove from oven; set on a wire rack. Using a flexible spatula, immediately spread the chocolate evenly over baked layers. Sprinkle with brickle pieces. Cool completely in pan on a wire rack. Cover and chill 30 minutes or until chocolate is set. Cut into squares.
note: Store bars as directed. Refrigerate up to 3 days.
banana bars
prep: 30 min. bake: 25 min. oven: 350°F makes: 36 bars
The delicate yet distinctive flavor of fresh bananas comes through vividly in these moist bars.
1⁄2 cup butter, softened
11⁄3 cups granulated sugar
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1 egg
1 cup mashed banana (2 to 3 medium)
1⁄2 cup dairy sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 cup chopped pecans or walnuts, toasted (see tip)
1 recipe Powdered Sugar Icing
1 Preheat oven to 350°F. Lightly grease a 15×10×1-inch baking pan; set aside.
2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg, mashed banana, sour cream, and vanilla until combined. Beat or stir in the flour. Stir in pecans; spread evenly in the prepared pan.
3 Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Cut into bars.
note: Store bars as directed. Refrigerate up to 3 days. To freeze, wrap bars in heavy foil.
powdered sugar icing: In a small bowl stir together 1 cup powdered sugar, 1⁄4 teaspoon vanilla, and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, to make an icing of drizzling consistency.
chocolate peanut butter pizza
prep: 30 min. bake: 22 min. oven: 350°F makes: 16 wedges
This kid-pleasing treat is sure to be a hit at birthday parties. Make it colorful by using multicolor tiny marshmallows.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 cup sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
21⁄4 cups all-purpose flour
21⁄2 cups chopped miniature chocolate-covered peanut butter cups (25)
1 cup chopped peanuts
11⁄4 cups tiny marshmallows
1 Preheat oven to 350°F. Lightly grease a 13- to 14-inch pizza pan; set aside. In a large mixing bowl beat butter and shortening for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Pat dough into prepared pan, building up edges slightly.
2 Bake about 12 minutes. Sprinkle with chopped peanut butter cups and peanuts. Bake about 5 minutes more. Sprinkle with marshmallows. Bake about 5 minutes more or until crust is golden. Cool in pan on a wire rack. Cut pizza into wedges.
note: Store bars as directed. Refrigerate up to 3 days.
