Raspberry Streusel Bars

 

Ingredients

Crust

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour

Filling

• 3/4 cup (240g) raspberry preserves*
• 12–16 fresh raspberries*

Streusel

• 1/2 cup (43g) old-fashioned whole rolled oats
• 1/3 cup (70g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (31g) all-purpose flour
• 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
• optional (but encouraged!): vanilla icing for topping

Instructions

1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
3. Remove the crust from the oven, and turn the oven up to 350°F (177°C).
4. Spread preserves over warm crust. Dot the preserves with raspberries on top.
5. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold
   

 

Lion House Lemon Bars

Servings: Makes 1 dozen bars

 
Ingredients
CRUST:
• 1/2 cup butter, softened
• ¼ cup powdered sugar
• 1 cup flour
• pinch salt
• LEMON LAYER:
• 2 eggs
• 1 cup sugar
• 2 T. lemon juice
• 2 T. flour
• Lemon Zest, half a lemon
Steps
Preheat oven to 325 degrees, in a large bowl, cream butter and powdered sugar. Mix in 1 cup of the flour. Spread in an 8×8-inch pan and bake 15 to 20 minutes. While crust is baking, prepare the lemon layer. Beat eggs slightly. Add sugar, remaining flour, lemon juice, and rind. Mix well and pour over hot crust. Bake an additional 18 to 22 minutes, or until the center is set.
Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into bars.


Note: This recipe may be double and baked in jelly roll, 10x15 inch pan. 

 

Lion House Lemon Bars

1/2 cup butter  softened
1/4 cup  powdered sugar
1 cup flour

Preheat oven to 325. In a large bowl, cream butter and 1/4 cup powdered sugar; add 1 cup flour. Spread in an 8x8-inch pan and bake for 15-20 minutes. While crust is baking, prepare filling.

Filling:
2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
grated rind of 1/2 lemon

In a medium bowl, beat eggs slightly and add sugar, 2 Tbsp. flour, lemon juice and lemon rind. Mix well and pour over hot crust immediately after removing it from the oven. Bake for 15 to 20 minutes. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into 2-inch squares. Serve with vanilla ice cream, if desired. Makes 16.

Peanut Butter Fingers

 Mix 

1 Cup melted butter

1 1/2 Cups brown sugar

1 1/2 Cups peanut butter

1 1/2 Cups sugar

3 eggs

1 TBS vanilla

Add:

1 1/2 tsp soda

3 Cups flour

3/4 tsp salt

1 1/2 Cups oats

Spread in 1/2 sheet pan.  Bake for 20 minutes.  While warm, spread with 2 cups of peanut butter mixed with 1/4 cup butter.  Cool and frost with chocolate frosting

Rice Krispies Treats with Chocolate and Pretzels

Ingredients

• Nonstick cooking spray
• 6 tablespoons salted butter (3/4 stick)
• 1 (10-ounce) bag marshmallows
• 3 cups Rice Krispies, or other crisp rice cereal
• 3 cups butter-flavored or regular mini-pretzels, broken into 1/2- to 1-inch pieces
• 3 ounces semisweet chocolate, chopped
• Flaky sea salt, for sprinkling

Preparation

1. Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
2. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
3. Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
4. Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.

Chewy Choc-Oat Chip Bars

Ingredients

• 1 Cup(s) (2 sticks) margarine or butter, softened
• 1 Cup(s) firmly packed brown sugar
• 1/2 Cup(s) granulated sugar
• 2 Tablespoon(s) milk
• 2 Teaspoon(s) vanilla
• 1 3/4 Cup(s) all-purpose flour
• 1 Teaspoon(s) Baking Soda
• 1/2 Teaspoon(s) salt (optional)
• 2 1/2 Cup(s)
  Quaker® Oats (quick or old fashioned, uncooked)
• 2 Cup(s) (12 ounces) semi-sweet chocolate chips
• 1 Cup(s) chopped nuts (optional)
• 2 Egg(s)

Cooking Instructions

Heat oven to 375°F. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.

Serving Tips: Substitute 1 cup of any of the following for 1 cup chocolate chips: candy-coated chocolate pieces, candy-coated peanut butter pieces, white chocolate chips, peanut butter & milk chocolate chips or butterscotch chips.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Makes about 5 dozen.

Brownies

Ingredients

• 3/4 cup (170g) unsalted butter*, cut into 1-Tbsp pieces
  
• 1 1/2 cups (300g) granulated sugar
• 1/2 tsp salt
• 3 large eggs
• 2 tsp vanilla extract
• 2/3 cup (98g) unbleached all-purpose flour (scoop and level to measure)
• 2/3 cup (56g) unsweetened cocoa powder** (spoon and level)
• 3/4 cup (128g) chocolate chips

Instructions

• Preheat oven to 300 degrees. Spray and 8 by 8-inch baking dish with non-stick cooking spray, set aside.
• Place butter in a large microwave safe bowl. Heat in microwave until just melted. Stir in sugar and salt, let cool slightly if warm.
• Add in eggs and vanilla. Break yolks and stir with wooden spoon just until blended.
• Add in flour, cocoa powder and chocolate chips. Fold and stir mixture with wooden spoon just until combined.
• Pour into prepared baking dish. Spread into an even layer. Bake in preheated oven just until barely set, about 40 - 55 minutes (toothpick may have a hint of sticky batter, be careful not to over-bake).
• Let cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature.Recipe and picture from Cooking Classy - THESE ARE REALLY GOOD!!!
  

Caramel Shortbread Squares

(I doubled this and put it in a 9 x 13 pan)

Ingredients
•    2/3 cup butter, softened
•    1/4 cup white sugar
•    1 1/4 cups all-purpose flour
•    1/2 cup butter
•    1/2 cup packed light brown sugar
•    2 tablespoons light corn syrup
•    1/2 cup sweetened condensed milk
•    1 1/4 cups milk chocolate chips
Directions
1.    Preheat oven to 350 degrees F (175 C).
2.    In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
3.    In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4.    Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares.

Toffee Squares

Ingredients

• 2 sticks Butter
• 1 cup Packed Brown Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 2 cups All-purpose Flour
• 2 cups Chocolate Chips (milk Or Semi-sweet)
• ¾ cups Finely Chopped Pecans

Preheat oven to 350 degrees.

Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin. Bake for 15 minutes, or until golden. Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer.

Sprinkle with chopped pecans. Cut into squares.

Made these for Jeffrey's artists reception in Utah. They were fantastic. Got the recipe from Pioneer Woman Cooks.

Ooey Gooey Turtle Bars

- 1 package refrigerated sugar cookie dough - 16.5 oz. - 2 cups semi-sweet chocolate chips - 3 cups chopped pecans - 1/2 cup butter - 1 jar caramel topping - 12.25 oz - 1/2 cup brown sugar - 1 cup graham cracker crumbs Container: 9 x 13 baking pan Prep Time: 45 minutes Cook Time: 30 minutes

Preheat the oven to 350° F. Press the sugar cookie dough into the bottom of an ungreased 9 x 13 pan. Sprinkle half the chocolate chips and chopped pecans over the sugar cookie dough. Press the chocolate chips and pecans into the dough lightly. Melt the butter over medium-high heat in a heavy saucepan. Add the caramel topping, brown sugar, and graham cracker crumbs to the melted butter and stir to combine. Bring mixture to a boil, stirring continuously. Pour this mixture over the crust and spread out evenly. Sprinkle the remaining chocolate chips and pecans over the top of the caramel topping layer. Bake for 25 to 35. The bars are done when the edges are golden brown and the pecans are slightly toasted. Remove from the oven and place on a cooling rack. Allow the bars to cool for 30 minutes; then loosen them from the sides of the pan only. Leave them in the pan to cool completely before cutting.

Turtle Bars

Crust
1 1/2 Cups flour
1 1/2 Cups oatmeal
1/2 tsp salt
1 tsp baking soda
1 1/4 Cup brown sugar
2 Cubes melted butter
Mix and put 1/2 of the dough in an 8 x 8 pan. Bake at 350 for 10 minutes.
Unwrap 48 caramels and melt them with 7 TBS evaporated milk.
Pour the caramel over the cooked crust, sprinkle with 1 1/2 Cups milk chocolate chips, and nuts if you would like. Drop the rest of the dough on top and bake an additional 15 minutes at 350.
This is Marcie Hoopes' recipe. They are fantastic!!

Caramel Oat Bars

Ingredients

• 3 cups rolled oats
• 2-1/3 cups all-purpose flour
• 1 cup chopped pecans
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 3/4 cup caramel ice cream topping
• 1/2 cup chopped pecans
• Coffee Glaze (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.

2. In a large bowl stir together oats, flour, the 1 cup pecans, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.

3. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 cup pecans.

4. Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. Cut into bars. Makes 48 bars.

Oatmeal Bars

Ingredients

Makes 1 dozen

• Vegetable-oil cooking spray
• 48 soft caramel-candy cubes
• 1/2 cup heavy cream
• 2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 cup packed light brown sugar
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.
2. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
3. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares

Crispy Party Bars

1 cup sugar

1 cup light corn syrup

1/2 cup peanut butter

2 cups pretzels

5 cups crisp rice cereal

1 cup plain M&M's

In a large microwave safe bowl combine sugar and corn syrup. Microwave on high for at least 2 minutes (my corn syrup was cold it took 4 minutes) or until sugar is dissolved. Stir in peanut butter until blended. Add pretzels, cereal and M&M's--stir gently. Press into a buttered 9x13 pan. Cut into small bars--be prepared to share recipe!

Candy Bar Meltaways

INGREDIENTS

1	roll (16.5 oz) refrigerated chocolate chip cookies
13	bars (fun-size) milk chocolate-covered nougat and caramel candy, unwrapped, cut into 1/4-inch-thick slices
1/2	cup crushed Golden Grahams cereal
1/2	cup chopped walnuts, pecans or peanuts

DIRECTIONS

1.	Heat oven to 375°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 15 minutes or until golden brown.
2.	Arrange candy evenly over crust.
3.	Bake 3 to 4 minutes longer or until candy softens. Meanwhile, in small bowl, mix cereal and walnuts.
4.	With spatula or knife, quickly spread candy evenly over crust. Sprinkle evenly with cereal mixture; press in slightly. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows.