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BARS - Bar Cookies
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Redbook sept. 2012 Basic Crust: | |
1¾ cups | all-purpose flour |
½ tsp | baking powder |
¼ tsp | salt |
¾ cup (1½ sticks) | unsalted butter, softened |
½ cup | granulated sugar |
Yolk from 1 large egg | |
1 tsp | vanilla extract |
1. Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil, extending foil 2 inches beyond pan at both ends. In a medium bowl, whisk flour, baking powder, and salt. 2. Beat butter and remaining ingredients with the paddle attachment of a mixer on medium speed until soft and creamy, about 2 minutes. On low speed, beat in flour mixture, scraping down the sides of the bowl until dough comes together. Drop small clumps of dough evenly into prepared pan. With floured fingers, press dough into an even layer. 3. Bake 20 minutes or until golden and set. If making chocolate dough (see right), bake until surface is dry and set. VARIATIONS: Chocolate crust: decrease flour to 1⅓ cups and add ⅓ cup unsweetened cocoa powder to dry ingredients. Orange crust: add ½ tsp grated orange zest to butter mixture. Lime-cornmeal crust: cut flour to 1½ cups, add ¼ cup yellow cornmeal to dry ingredients, and add ½ tsp grated lime zest to butter mixture. Cranberry swirl cheesecake | |
2 (8-oz) packages | light cream cheese, softened |
½ cup | granulated sugar |
2 large | eggs |
⅓ cup | light sour cream |
2 Tbsp | all-purpose flour |
1 tsp | vanilla extract |
1 (8-oz) can | jellied cranberry sauce |
1. Make orange crust and reduce oven temperature to 325°F. 2. Use the paddle attachment of a mixer on medium speed to beat cream cheese and sugar until creamy and smooth. On low speed, beat in eggs, then sour cream, flour, and vanilla until blended and smooth. 3. Whisk cranberry sauce in a small bowl until smooth. Stir in 3 Tbsp of the cheesecake batter until blended. Pour the remaining white batter over the warm crust, then spoon small dollops of the cranberry batter over the white batter and drag a small spatula across the surface until it looks marbled. 4. Bake 36 minutes or until surface looks dry and is set. Cool completely in pan on a wire rack. Refrigerate at least 2 hours or until firm and cold. 5. Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1½ inches wide. Cut each strip into 6 bars. Double-chocolate toffee Topping: | |
1 (10-oz) bag | bittersweet or dark chocolate chips |
1½ cups | heavy cream |
⅓ cup | granulated sugar |
4 large | eggs |
2 tsp | vanilla extract |
⅔ cup | English toffee bits, (like Heath) |
1. Make chocolate crust and reduce oven temperature to 325°F. 2. Place chocolate chips in a large bowl. Heat cream in a small saucepan until simmering, then pour over chips; stir until melted. Whisk in sugar, eggs, and vanilla until blended. Pour over warm crust. 3. Bake 30 minutes or until edges have risen slightly higher than center and center is just set. Transfer pan to a wire rack and sprinkle toffee bits evenly over top. Cool 15 minutes, then refrigerate, uncovered, until cold and firm, about 2 hours. 4. Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1½ inches wide. Cut each strip into 6 bars. Lemon-lime shortbread Topping: | |
4 large | eggs |
1⅓ cups | granulated sugar |
1½ Tbsp | all-purpose flour |
½ tsp | grated lemon |
½ tsp | lime zest |
¼ tsp | salt |
⅓ cup each | lemon juice, lime juice, and milk |
2 Tbsp | melted unsalted butter |
Confectioners' sugar, for dusting | |
1. Make lime-cornmeal crust and leave oven on. 2. Whisk eggs, sugar, flour, lemon and lime zest, and salt in a medium bowl until blended, then stir in lemon and lime juice, milk, and butter. Pour over warm crust. 3. Bake 18 to 20 minutes or until topping is set and feels slightly firm to the touch. Cool in pan on a wire rack. 4. Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1½ inches wide. Cut each strip into 6 bars. Dust lightly with confectioners' sugar. Cashew-coconut congo Topping: | |
¾ cup | sweetened condensed milk |
3 large | eggs |
2 Tbsp | all-purpose flour |
¼ tsp | salt |
1½ cups | each coarsely chopped roasted salted cashews and sweetened flaked coconut |
1 cup | semisweet chocolate chips |
1. Make chocolate crust and leave oven on. 2. Whisk condensed milk, eggs, flour, and salt in a mixing bowl until smooth. Stir in cashews, ¾ cup of the coconut, and ½ cup of the chocolate chips; spread evenly over warm crust. Sprinkle the remaining coconut and chocolate chips on top. 3. Bake 24 minutes or until golden around the edges and just barely baked through in the center. Cool completely in pan on a wire rack. 4. Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1½ inches wide. Cut each strip into 6 bars. Peanut butter and jelly Topping: | |
1 (12-oz) jar | seedless raspberry jam or preserves, (1 cup) |
⅓ cup | all-purpose flour |
⅓ cup | sugar |
¼ cup (½ stick) | cold unsalted butter, cut into bits |
½ cup | chopped roasted salted peanuts |
½ cup | peanut butter chips |
1. Make basic crust and leave oven on.
2. Spread jam evenly over warm crust. In a bowl, whisk flour and sugar until blended, then rub in butter until moist crumbs form. Add peanuts and chips and rub in until incorporated. Crumble mixture over jam layer.
3. Bake 25 to 30 minutes or until crumb topping is golden. Cool completely in pan on a wire rack.
4. Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1½ inches wide. Cut each strip into 6 bars.
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