Items tagged "bars":
Chocolate Chip Sandwich Bars
GOOEY CHOCOLATE FILLING:
- 2 cups semi-sweet chocolate chips
- One 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups semi-sweet chocolate chips
1. Preheat oven to 350 degrees F. Lightly butter a 9x13-inch pan with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.
2. Prepare the gooey chocolate filling: Place the chocolate chips and condensed milk in a small saucepan over the lowest possible heat and cook, stirring constantly, until the chocolate has melted and the mixture has thickened, 3 to 5 minutes. Turn off the heat, add vanilla, and stir until smooth. Set aside to cool to room temperature.
3. Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
4. Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press down lightly to even it out. Pour the cooled chocolate mixture over the dough and then add small dollops of the remaining dough on top. Don’t worry if the dollops don’t completely cover the chocolate mixture. Just spread it together as much as you can, and let some chocolate peek through.
5. Bake until lightly browned, 20 to 25 minutes. Set aside to cool completely, then cut into 32 bars.
*These are easiest to cut when they have chilled for a while. You’ll be able to get nice, clean cuts when they’re firmer, then they’ll soften up a bit when they’re at room temperature again.
Mud Hen Bars
- 1/2 c. butter, room temp
- 1 c. granulated sugar
- 3 eggs
- 1-1/2 c. all-purpose flour
- 1 t. baking powder
- 1/4 t. salt
- 1 c. nuts chopped
- 1/2 c. semi-sweet chocolate chips
- 1 c. marshmallows
- 1 c. brown sugar
Beat together sugar and butter until creamy. Beat in 1 whole egg and 2 egg yolks (put aside the whites for later). IN a separate bowl, mix together the flour, salt and baking powder. Add to the butter mixture and mix well. Spread into 9x13” pan. Sprinkle with marshmallows, nuts and chocolate chips.
Beat egg whites until stiff peaks form. Fold in the brown sugar. Spread over the mixture in pan. Bake in a preheated 350 degree oven for about 30 minutes or until bars are a deep golden brown and the crust is cooked through. Cool in pan and cut.
Chocolate Candy Icebox Bars
- 1/2 cup (1 stick) unsalted butter, plus more for baking pan
- 43 chocolate wafers, such as Famous
- 1 cup confectioners’ sugar
- 1/2 teaspoon fine salt
- 1 1/4 cups natural peanut butter
- 1 cup halved chocolate peanut-nougat candy bars, such as Snickers “minis” (about 12)
- 1 cup chocolate wafer candy bars, such as Kit Kat “snack size” (about 8), cut into 3/4-inch pieces
- 1 bag (11.5 ounces) chocolate crisped-rice candy bars, such as Nestle Crunch “fun size”
- Lightly butter a 9-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Butter parchment. In a food processor, pulse wafers until finely ground (you should have about 2 1/2 cups). Transfer to a large bowl; whisk in confectioners’ sugar and salt. In a medium microwave-safe bowl, microwave butter and peanut butter in 30-second increments, stirring, until melted and smooth, about 1 1/2 minutes. Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.
- Fold in nougat and wafer candy bars, then transfer to pan. With a small spatula, press mixture evenly into pan. Refrigerate until set, about 30 minutes. In clean microwave-safe bowl, microwave crisped-rice candy bars in 30-second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes. Using parchment, lift confection from pan and cut into 27 bars.
- 1 ½ cups (375 mL) Robin Hood® All Purpose Flour
- ¾ cup (175 mL) cocoa powder
- ½ cup (125 mL) granulated sugar
- ½ cup (125 mL) brown sugar, packed
- ¾ cup (175 mL) butter, melted
- ¾ cup (175 mL) white chocolate chips
- 1 can (300 mL) Regular or Low Fat Eagle Brand® Sweetened Condensed Milk
- ¾ cup (175 mL) white chocolate chips
- 1 cup (250 mL) reserved topping
1. Preheat oven to 350ºF (180ºC). Grease and line a 9” x 13” (3L) baking dish with parchment paper.
2. Combine flour, cocoa, and sugars in a large bowl Stir to combine. Add melted butter.
3. Combine with flour mixture. Mix in chocolate chips. Reserve 1 cup (250mL) of mixture for topping.
4. Filling: Press flour mixture into prepared baking dish. Pour condensed milk over crust. Sprinkle with chocolate chips. Sprinkle with remaining flour mixture.
5. Bake in preheated oven for 30-35 minutes. Cool and cut into bars.
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1/2 teaspoon grated lemon peel
- 1 egg
- 1 1/2 cups chopped walnuts
- 1/3 cup granulated sugar
- 1/4 cup butter or margarine, softened
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 frozen mini fillo shells (from 2.1-oz package)
- 1/3 cup honey
- 2 tablespoons butter or margarine, softened
- 1 tablespoon packed brown sugar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 5 tablespoons honey
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
- Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly
- Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
- Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
- For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
- 1/2 c. butter softened
- 1 1/2 c. sugar
- 2 eggs
- 1 c. sour cream
- 1 t. vanilla extract
- 2 c. white flour
- 1 t. baking soda
- 1/4 t. salt
- 1 c. mashed, ripe bananas
- 2-3 c. cream cheese frosting or whipped cream cheese frosting
* Preheat oven to 350 degrees. Grease a jelly roll pan (10x15 inch). In a large bowl, cream butter and sugar until smooth, about 2-3 minutes. Beat in eggs, one at a time. Stir in sour cream and vanilla. In medium bowl, combine flour, baking soda and salt. Stir into batter and then mix in mashed banans. Spread evenly into pan. Bake 20-25 minutes or until toothpick inserted into center comes out clean. Allow to cool completely before frosting.
Peanut butter rocky road bars
Peanut Butter Bars:
1 1/3 cups plus 1 Tablespoon plus 1 teaspoon flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, softened
1/2 cup smooth peanut butter
1/2 cup sugar
1/2 cup plus 2 Tablespoons brown sugar, lightly packed
1 teaspoon vanilla
2 large eggs
2 King Size Hershey Bars with Almonds, roughly chopped
13 oz jar Marshmallow Creme
6 Tablespoons butter
1/4 cup cocoa powder
1/4 cup milk
2 1/2 cups powdered sugar
1/3 cup almonds, chopped
1. Preheat oven to 350. Spray an 11×7 baking pan (NOT 9×13 or 8×8) with nonstick spray.
2. In a medium sized bowl, stir together the flour, baking powder, baking soda, and salt. set aside.
3. In the bowl of a mixer, cream butter, peanut butter, and both sugars and vanilla on medium high until light and fluffy. Add the eggs one at a time, beating on medium speed after each. Add dry ingredients to the bowl and mix on low until fully combined, scraping sides of bowl as needed. Fold in chopped candy bars and spread the batter evenly in prepared pan.
4. Bake for about 25-30 minutes or until edges are dark golden and center is lightly browned and puffy.
5. While bars are still warm, spoon marshmallow cream over the surface. Give it a few minutes to soften and melt, then spread evenly with a spatula.
6. Prepare fudge frosting: Melt butter in a small saucepan over medium-low heat. Stir in cocoa powder and milk and cook, stirring constantly until mixture thickens and JUST begins to bubble. Remove from heat and stir in powdered sugar and chopped almonds until fully combined.
7. Spoon frosting evenly over marshmallow topping. Marshmallow may start to bubble up–that is okay. You may want to place pan of bars on a baking sheet before adding chocolate frosting in case of a little bit of frosting drips over the sides of the pan.
8. Let bars cool before serving. To keep marshmallow from getting too melty and to ease in cutting, store in refrigerator.
Sugar Cookie bars
- 1 cup butter; room temperature
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- 5 cups flour
- 1 tsp salt
- 1/2 tsp baking soda
1. cream butter and sugar until fluffy
2. add eggs, one at a time, mixing after each egg, then add vanilla & mix well
3. in a separate bowl combine flour, salt & soda & stir with a whisk to combine
4.add to wet mixture and mix just until combined, then spread on a greased baking sheet (use a 13 x 18 pan).
5. bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Pecan Pie Bars
for the crust:
- 1 1/2 stick unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cup unbleached flour
for the filling:
- 1 cup corn syrup
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 tablespoons melted butter
- 3 eggs, lightly beaten
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons flour
- 1/4 teaspoon cider vinegar
- 2 cups pecans
1. Preheat the oven to 325 degrees. To make the crust: In a medium bowl, cream together butter, sugar, and salt. Add in flour and mix until just incorporated. Press into the bottom and up the sides of an 8 inch square pan. The crust should come up at least 2 inches on the sides.
2. To make the filling: In a large bowl, whisk together corn syrup, sugars, melted butter, eggs, salt, vanilla, flour, and vinegar. Spread pecans out in the bottom of the crust. Pour sugar mixture over the top. Bake for 40-50 minutes, or until the center is just set. Cool completely and cut into squares.