BLACKBERRY PIE BARS

 

~ The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe, written by Rebecca Rather with Alison Oresman

CRUST & TOPPING 
3 c. flour
1 1/2 c. sugar
1/4 t. salt
1 1/2 c. chilled unsalted butter

FILLING
4 eggs
2 c. sugar
1 c. sour cream
3/4 c. flour
pinch of salt
32 oz. frozen blackberries, thawed and drained

CRUST
Preheat the oven to 350 degrees. Grease a 9x13 baking pan. In a food processor, combine the flour, sugar, and salt; process until combined, about 45 seconds. Cut the butter into 1/2-inch cubes, then process with the flour mixture until the butter is evenly distributed and the mixture is still crumbly. Set aside 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into bottom of greased pan. Bake 12-15 minutes or until golden brown. Cool for at least 10 minutes.

FILLING
In large bowl, whisk eggs, then add sugar, sour cream, flour, and salt. Gently fold blackberries into egg mixture. Spread blackberry mixture evenly over crust. Sprinkle the reserved crust mixture evenly over the filling. Bake 45-55 minutes, until the top is lightly browned. Cool at least one hour before cutting into bars.

Notes: These bars are really sweet, so you may want to decrease the amount of sugar in the filling.

SNICKERDOODLE BARS

~ Sugar Spun Run

1 c. butter, melted

2 c. sugar

2 T. milk

2 eggs

2 3/4 c. flour

1 t. baking powder

1/2 t. cream of tartar

1/4 t. salt

TOPPING

2 T. sugar

1 1/2 t. cinnamon

Preheat oven to 350 degrees. Grease and flour 9x13 pan or line with parchment paper. 

In a large bowl, combine melted butter, sugar, and milk. Add egg and stir until combined. In a separate bowl, combine flour, baking powder, cream of tartar, and salt. Stir into the butter mixture until combined. Pour batter into prepared pan.

In a small bowl, combine topping ingredients. Sprinkle over batter in pan. Bake 25-28 minutes. 

Notes: These bars are great when you want snickerdoodles, but don't have the time to roll a bunch of cookies. Prefer a regular snickerdoodle cookie? Here's a standard recipe and a pumpkin version.

CREAMY LEMON CHEESECAKE CRUMB BARS

~ Serena Bakes Simpy From Scratch

2 1/3 c. flour
2 1/3 c. rolled oats
1 t. sea salt
2 t. baking powder
1 c. brown sugar
1 c. sugar
1 c. cold cubed butter
8 oz. cream cheese, room temperature
3 egg yolks
1 t. vanilla
1/2 t. lemon zest
28 oz. sweetened condensed milk
1 c. lemon juice

Preheat oven to 350 degrees and grease a 9x13-inch pan.

In a mixing bowl, mix flour, oats, salt, baking powder, and both sugars. Cut butter into flour mixture until crumbly. Press half of the crumb mixture into the bottom of prepared pan and set the other half aside.

In a separate bowl, beat cream cheese until light and fluffy. Add yolks one at a time, beating well after each addition and scraping sides of the bowl as needed. Add vanilla and zest, mixing until combined.

With mixer at medium speed, drizzle in sweetened condensed milk. Increase speed to medium-high and beat for three minutes. Turn mixer to low and add lemon juice. Pour creamy filling over crust and top with remaining half of crumb mixture.

Bake for 30 minutes. Cool to room temperature, then refrigerate until cold.

Notes: We love lemon, so I use 2-3 teaspoons of zest instead of the half that's called for. The original recipe says to grease the pan, line it with parchment paper, then grease the parchment paper. We never have parchment paper, so I just grease the pan and it works perfectly. 

LEMON BROWNIES

~ the TAYLOR HOUSE

3/4 c. flour
3/4 c. sugar
1/4 t. salt
1/2 c. butter, softened
2 eggs
2 T. lemon juice, divided
1 t. plus extra lemon zest, divided
1/2 c. powdered sugar

Preheat oven to 350 degrees and grease 8-inch square pan. Combine flour, sugar, and salt in a large bowl. Mix in softened butter.

In a separate bowl, whisk eggs, one tablespoon of lemon juice, and one teaspoon of zest together. Combine with dry ingredients and mix well. Pour into prepared pan and bake 25 minutes. Cool completely.

Make a glaze from one tablespoon of lemon juice, zest to suit your tastes, and powdered sugar. Pour glaze on cooled brownies.

Notes: The original recipe, linked under the picture, says you can double the recipe and bake it in a 9x13-inch pan for 30 minutes, but I've never tried it that way. While these are good as directed, I think they'd be just fine without the glaze and they're still tasty if you don't have any zest.

CREAMSICLE FUDGE

~ Family Fun magazine - June/July 2015

1 1/2 c. white chocolate chips
1 c. marshmallow creme
1 1/2 c. sugar
1/2 c. evaporated milk
6 T. butter
1 T. vanilla
4 t. orange zest
orange food coloring

Line a 9x5-inch loaf pan with foil, then coat with cooking spray. Place chocolate chips and marshmallow creme in a mixing bowl.

In a small pan, combine sugar, evaporated milk, and butter. Bring to a boil over medium-low heat and boil for four minutes, stirring constantly.

Add the sugar mixture to the chocolate chips and marshmallow creme, then stir until smooth. Mix in the vanilla. Remove one cup of mixture and set aside. Add zest and food coloring to the remaining mixture.

Pour half of the orange mixture into the prepared loaf pan and smooth the top until it's evenly distributed. Freeze for five minutes.  Remove from freezer and spread white mixture evenly on top, then place back in the freezer for five more minutes. Spread remaining orange mixture over the top, then place in the refrigerator until firm, at least two hours.

Use the foil to lift the fudge from the pan and onto a cutting surface. Cut into serving sizes, then return to refrigerator until ready to serve.

Notes: Devon saw this recipe in a magazine and made it for our post-Bible study dessert one night. He didn't use nearly as much food coloring as the ones in the magazine, but there was enough to tell the difference in colors between the layers. The fudge is a hit with all 6 Ws!

Photo notes: The fudge pictured above was the first batch we ever had and was made by Devon.

OATMEAL, CHOCOLATE CHIP, COCONUT, & DRIED CHERRY BAR COOKIES WITH M&MS

~ Barbara Bakes

2 c. flour
1 t. baking powder
1/2 t. baking soda
1 t. salt
1 c. unsalted butter at room temperature
2 c. brown sugar, packed
2 eggs
2 t. vanilla
1 1/2 c. old fashioned oats
1 c. chocolate chips
1 c. shredded coconut
1 c. dried cherries, cut in half
1/2 c. M&Ms

Grease a 9x13 pan. Preheat oven to 350 degrees if using a metal pan and 325 if using a glass one.

In a medium bowl, whisk flour, baking powder, baking soda, and salt together.

In a large bowl, mix butter and brown sugar until creamy. Beat in eggs one at a time, mixing until well blended. Mix in vanilla.

Add dry ingredients to wet ones and mix until just blended.  Stir in oats, chocolate chips, coconut, and cherries.

Spread batter in pan and sprinkle M&Ms on top. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool before cutting.

Notes: Coconut oil works just as well as butter, I only cut the cherries in half if they're really big, and cinnamon chips are a delicious alternative to chocolate chips. We don't keep M&Ms handy, so we just sprinkle extra chocolate chips on top. 

HOMEMADE TWIX BARS

~ High Heels & Grills

1 c. salted butter, softened
1 c. powdered sugar
2 t. vanilla
2 c. flour
2 1/2 c. caramels
3 T. heavy cream
3 c. chocolate chips

CRUST
Preheat oven to 300 degrees and spray a 9x13-inch pan with cooking spray.

In a medium bowl, beat together butter, sugar, and vanilla. Add the flour and beat until dry mixture turns into dough. Press dough evenly into greased pan, then prick all over with a fork.

Bake 30-35 minutes or until lightly golden brown on top and edges. Remove from oven and immediately run a knife around the edges to loosen the crust. Cool completely.

CARAMEL
Melt the caramels and cream in a small pan over low heat. Pour over cooled crust and place in refrigerator for 30 minutes to set.

CHOCOLATE
Melt the chocolate in the microwave in ten second increments, stirring every ten seconds. Spread evenly over caramel layer and return to refrigerator to set.

Cut and serve.

Notes: The crust isn't as crunchy as a Twix, but these bars are a hit with all the Ws. I skip the microwave and just melt the chocolate chips on low heat in the same pan I melted the caramels in.

M&M BLONDIES

~ The Vanilla Tulip

2 c. flour
1 t. baking powder

1/4 t. baking soda

1 t. salt

2/3 c. butter

2 c. packed brown sugar

2 eggs, beaten

2 T. vanilla

as many M&Ms as you want 

Preheat oven to 350 degrees and lightly grease a 9x13-inch pan. Add flour, baking powder, baking soda, and salt to a mixing bowl; stir.

In a separate bowl, melt butter. Add brown sugar to butter and mix well. If the butter is still hot, then let it cool a bit. Add egg and vanilla to butter mixture and stir.

Add butter mixture to flour mixture and stir until completely mixed. Pour into greased pan and sprinkle with M&Ms. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

Notes: We love these blondies made as directed, but they're also good with white chocolate chips instead of M&Ms or without anything sprinkled on top.

BANANA CHOCOLATE CHIP BARS

~ Amy Alonzo

3/4 c. margarine, softened
2/3 c. sugar
2/3 c. brown sugar
2 t. baking powder
1 egg
2-3 bananas, mashed
1 t. vanilla
2 c. flour
1 c. chocolate chips
2/3 c. chopped walnuts (optional)

Preheat oven to 350 degrees and grease a 9x13-inch pan.

Blend margarine, sugar, brown sugar, and baking powder until creamy. Mix in egg, bananas, and vanilla. Add flour, chocolate chips, and nuts.

Spread in pan and bake 25-30 minutes or until toothpick inserted in center comes out clean.

Notes: This is still moist and sweet if you use whole wheat flour. We've left out the chocolate chips on occasion for a plain banana bar, which is also good. We never add nuts.  

Linked up at: Eat at Home Ingredient Spotlight - whole wheat flour, bananas

S'MORES BARS

~ The Spruce Eats

3/4 c. butter
2/3 c. sugar
1 egg
1 t. vanilla
3 c. crushed graham crackers, about 18 whole
1/2 c. flour
1/2 t. salt
1 1/2 c. chocolate chips or 8 milk chocolate bars (12 oz.)
3 1/2 c. miniature marshmallows

Preheat oven to 350 degrees and grease 9x13-inch pan.

Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Stir in crushed graham crackers, flour, and salt. Reserve 1 cup of the graham cracker mixture and press remaining mixture over the bottom of prepared pan. 

Arrange chocolate bars, in a single layer, over graham cracker crust mixture in the pan. Sprinkle with marshmallows. Crumbled reserved graham cracker mixture over the marshmallows.

Bake for 20 to 25 minutes or until golden brown. Cool completely before cutting.

Notes: The original recipe says to let it cool for 10 minutes, cut into bars, then cool completely. That makes a gooey mess, hence my instruction to let the bars cool before cutting. 

APPLE BARS

~ Reese/Magistra - Sonlight forums

1 c. butter, melted
2 c. sugar
2 eggs
2-3 c. peeled & chopped apples
1 c. walnuts (optional)
2 c. flour
1 t. baking soda
1/2 t. salt
1 T. cinnamon

Preheat oven to 350 degrees. Mix butter, sugar, and eggs. Stir in apples and walnuts. Add remaining ingredients and mix well. Pour into greased 9x13-inch pan. Bake 50 minutes or until toothpick inserted in center comes out clean.

Notes: I only use one cup of sugar and skip the walnuts.

ANNA'S LEMON SQUARE CHEESECAKE BARS

~ Anna Casey

CRUST
1 package graham crackers crumbs
½ c. sugar
6 T. butter, melted

FILLING
1 pkg. (3oz) lemon-flavored Jell-O
1 c. boiling water
8 oz. light cream cheese, softened
1 c. granulated sugar
2 T. freshly squeezed lemon juice
2 t. grated lemon zest
1 t. vanilla
4 c. light whipped topping, thawed

Preheat oven to 325 degrees. Mix crust ingredients together and pat into the bottom of a buttered 13 x 9 inch pan. Bake 10 minutes. Cool completely.

In small bowl, dissolve Jell-O in boiling water. Refrigerate until slightly thickened, but not set, about 45 min.

Beat together cream cheese, sugar, lemon juice, zest, and vanilla on high speed with an electric mixer until smooth. Add thickened Jell-O and beat on medium speed until blended. Fold in whipped topping.

Pour filling over crust and spread evenly to the edges. Refrigerate for at least 4 hours or until set. Cut into squares and serve.

SUNBURST LEMON BARS

~ The Pillsbury Cookbook

CRUST
2 c. all purpose flour
1/2 c. powdered sugar
1 c. margarine or butter, softened

FILLING
4 eggs, slightly beaten
2 c. sugar
1/4 c. flour
1 t. baking powder
1/4 c. lemon juice

GLAZE
1 c. powdered sugar
2-3 T. lemon juice

Preheat oven to 350 degrees. In large bowl, combine crust ingredients at low speed until crumbly. Press mixture evenly in bottom of ungreased 9x13 pan. Bake for 20-30 minutes or until light golden brown.

In large bowl, combine all filling ingredients, except lemon juice; blend well. Stir in lemon juice. Pour over warm crust. Return to oven and bake 25-30 minutes or until top is light golden brown. Cool completely.

In small bowl, combine powdered sugar and enough lemon juice for desired consistency; blend until smooth. Drizzle over cooled bars.

Notes: These are one of my favorite desserts of all time!! Yummy!!

** This post contains affiliate links and I'm grateful when people use them. ** 

MISSISSIPPI MUD PIE

1/2 c. cocoa
1 c. margarine
4 eggs, beaten
2 c. sugar
1 1/2 c. flour
1 t. vanilla
7 oz. jar marshmallow creme
chocolate frosting

Preheat oven to 325 degrees. Melt cocoa and margarine. Add beaten eggs to sugar. Slowly pour cocoa mixture into egg mixture, stirring constantly so the cocoa doesn't scramble the eggs. Add flour and vanilla. Spread in greased and floured 9x13-inch pan. Bake 25 minutes. Let cool for 10 minutes. 

Spread entire jar of marshmallow creme on top. Spread chocolate frosting over creme. Swirl slightly. Cool completely before serving.

Notes: I suppose you could use any chocolate frosting, but the one that's linked in the ingredient list is the one that came with this recipe.

CHOCOLATE CHIP PEANUT BUTTER BARS

~ Sunset Magazine, October 2006

1/2 c. butter
1/3 c. sugar
1/2 c. brown sugar
1 egg
1/3 c. smooth peanut butter
1/2 t. vanilla
1/4 c. flour
1/2 c. whole wheat flour
1/4 c. wheat germ
1 c. rolled oats
1/2 t. baking soda
1/4 t. salt
1 c. semisweet chocolate chips

Preheat oven to 350 degrees and grease an 8-inch square pan.

In a large bowl, beat butter with sugars on medium speed until smooth. Beat in egg, peanut butter, and vanilla until well-blended.

In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt. Stir into butter mixture until smooth. Mix in chocolate chips.

Spread dough evenly in prepared pan. Bake until golden brown, 25-30 minutes. Cool completely.

Notes: I've subbed almond butter for peanut butter a few times. It doesn't have a strong nut flavor either way.

Linked up at: Eat at Home Ingredient Spotlight - peanut butter

APPLE HILL BARS

2 c. flour
½ c. sugar
½ t. baking powder
½ t. salt
1 c. butter or margarine
2 egg yolks, beaten
5 c. peeled and sliced apples
¾ c. sugar
¼ c. flour
1 t. cinnamon
crumb topping (recipe below)
2 egg whites, beaten

CRUMB TOPPING
1/3 c. sugar
1/3 c. flour
1/4 c. butter or margarine
1 t. cinnamon
Combine all ingredients and blend well.

Preheat oven to 350 degrees. Combine 2 cups flour, ½ cup sugar, baking powder, and salt. Cut in butter until crumbly. Stir in egg yolks and press into a 9x13-inch pan. Combine apples, ¾ cup sugar, ¼ cup flour, and cinnamon. Arrange over dough mixture. Crumble crumb topping over last layer. Brush egg whites over all. Bake 50 minutes or until done. Cool. Cut into bars.