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Baking 101 Baking 101

*~ Bars ~*

Posted by on Mar. 24, 2011 at 11:59 PM
  • 31 Replies


     Here's the spot to share your Cookie Bar/square recipes~

    

                                  

by on Mar. 24, 2011 at 11:59 PM
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Replies (1-10):
dntbgmeb4cofe
by on Mar. 30, 2011 at 12:25 AM

  • 4kidz916
  • by   Group Mod Melissa on Mar. 25, 2011 at 3:34 Pm
  • Lemon Bars 

    Lemon Bars 

    Lemon squares are one of my favorite summer treats—light, filling and just sweet enough to satisfy the taste buds! Packed in a Ziploc® Brand Container, they travel brilliantly to the park, the beach or just out to your patio.
    •  

     

    This recipe, by Chef James Brockman, is also extremely simple-almost as easy as making lemon bars from the "box"! Make an extra batch this season and give it to someone in need of a lift.
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    • Total Time : 1 hour 10 minutes
    • Prep Time : 10 minutes
    • Bake Time : 50 minutes
    • Chill Time : 10 minutes
    • Servings : 24 squares

     

    Ingredients

    • 1 cup butter, softened
    • 2 cups flour + 2 Tablespoons flour (save for use in crust)
    • 1 cup confectioners' sugar + 2 Tablespoons confectioners' sugar (save for dusting)
    • 4 eggs
    • 2 cups granulated sugar
    • 1/4 cup lemon juice
    • 1 Tablespoon lemon zest

  •  
     

    Directions

    step 1Preheat oven to 325 degrees F.
    step 2With an electric mixer beat together the butter, 2 cups of flour and 1 cup of confectioners' sugar until completely blended.
    step 3To form your crust, press the mixture into the bottom of your 13 x 9 x 2 inch pan, evenly covering the bottom. Bake for 20 minutes until light golden brown.
    step 4In a bowl combine eggs, 2 Tablespoons of flour, granulated sugar, lemon juice and lemon zest and whisk together.
    step 5Pour the mixture over crust and bake at 325 degrees F for 30 minutes, until set. (You will know it's ready to remove from the oven when the filling no longer jiggles.)
    step 6Remove the pan carefully from the oven, place it on a wire rack and let cool to room temperature.
    step 7Using a wire strainer, sprinkle the tops of the cooled lemon bars with the remaining 2 Tablespoons of confectioners' sugar.
    step 8Cut the bars into 24 pieces and enjoy.
MistressMinerva
by on May. 4, 2011 at 3:53 PM

Mississippi Mud Bars


1/3 cup butter or margarine

5 oz unsweetened baking chocolate

3/4 cup Original Bisquick® mix

3/4 cup plus 2 tablespoons granulated sugar

2 teaspoons vanilla

2 eggs

1 1/2 cups miniature marshmallows

1 tablespoon butter or margarine

2/3 cup sour cream

1 1/3 cups powdered sugar

  1.  Heat oven to 350°F. Grease and flour 9-inch square pan. In 1 1/2-quart saucepan, melt 1/3 cup butter and 2 1/2 ounces of the chocolate over low heat, stirring frequently. Cool slightly, about 15 minutes.
  2. In medium bowl, beat chocolate mixture, Bisquick mix, granulated sugar, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 1 minute. Spread batter in pan.
  3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Cover; let stand about 5 minutes or until marshmallows soften. Uncover; cool completely, about 1 hour.
  4. In 1 1/2-quart saucepan, melt remaining 2 1/2 ounces chocolate and 1 tablespoon butter; cool slightly. Stir in sour cream and powdered sugar until smooth. Spread over marshmallow layer. Cover; refrigerate at least 2 hours or until firm. For bars, cut into 6 rows by 6 rows. Store in refrigerator.


MistressMinerva
by on May. 4, 2011 at 3:57 PM

Elegant Almond Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1/2 teaspoon almond extract
1 egg
Filling
1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4 cup sugar
1/4 cup butter or margarine, melted
2 eggs
1/2 cup sliced almonds
Topping
2 oz white chocolate baking bar, coarsely chopped (1/3 cup)
2 tablespoons shortening

1/4 cup sliced almonds


  1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
  2. Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
  3. Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
  4. In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

Expert Tips:

This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

Almond paste can be found in the baking section of your supermarket. It is a prepared mixture of almonds, sugar and water that comes in either a can or a tube packed in a box. Stay away from the larger 12- to 13-oz canned pastry filling because it is a different product.

Use the premium or premier white chocolate baking bars found next to other chocolates in the baking aisle. It will give you a better flavor and performance than almond bark.

The glaze can also be prepared in the microwave. In small microwavable bowl, microwave white chocolate and shortening 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth.

MistressMinerva
by on May. 4, 2011 at 3:59 PM

Chocolate Chip-Cherry Bars

Bars
1 jar (10 oz) maraschino cherries
1 cup powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
Topping
1 cup semisweet chocolate chips (6 oz)
Drizzle
1 cup powdered sugar
2 tablespoons butter or margarine, softened

Reserved cherry juice

  1.  Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Drain maraschino cherries, reserving juice for drizzle; set juice aside. Finely chop cherries; pat dry with paper towel.
  2. In large bowl, beat 1 cup powdered sugar and 1 cup butter with electric mixer on medium speed until well mixed. Beat in vanilla and eggs. On low speed, beat in flour, baking soda and salt. Stir in 1 cup chocolate chips and the cherries. Spread in pan.
  3. Bake 30 to 35 minutes or until top is golden brown. Immediately sprinkle with 1 cup chocolate chips. Let stand 5 minutes or until chocolate in softened. Spread chocolate evenly over crust.
  4. In small bowl, mix 1 cup powdered sugar, 2 tablespoons butter and 2 to 3 tablespoons reserved cherry juice until smooth and thin enough to drizzle. Drizzle over chocolate. Cool completely, about 45 minutes. For bars, cut into 8 rows by 4 rows.

Expert Tips:

Fill a resealable plastic bag with the cherry drizzle, and cut off a tiny bottom corner of the bag to easily drizzle over the chocolate.

Make sure you dry the cherries with a paper towel to eliminate excess moisture.

MistressMinerva
by on May. 4, 2011 at 4:02 PM

Black and White Chocolate Macadamia Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour
1/3 cup butter or margarine, softened
1 egg
Fudge Filling
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 egg
2 teaspoons vanilla
1 cup chopped macadamia nuts
1/4 cup white vanilla baking chips
1 teaspoon vegetable oil
  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  2. In large bowl, mix cookie mix, flour, butter and egg until well mixed. Press dough into bottom of prepared pan. Bake 16 to 18 minutes or until light golden brown. Cool 10 minutes.
  3. Meanwhile, in small saucepan melt 1 cup of the chocolate chips and half of the sweetened condensed milk over medium-low heat, stirring frequently; remove from heat. Stir in remaining condensed milk, egg and vanilla. Spread over crust. Sprinkle with remaining 1 cup chocolate chips and nuts.
  4. Bake 22 to 25 minutes or until set. Cool completely, about 30 minutes.
  5. For white chocolate drizzle, place baking chips and oil in small resealable freezer plastic bag. Microwave on medium (50%) for 1 minute to 1 minute 15 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over bars. Let stand until set, about 10 minutes. For bars, cut into 8 rows by 4 rows.














MistressMinerva
by on May. 4, 2011 at 4:05 PM

Luscious Layer Bars (Gluten Free)

1 box Betty Crocker® Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup butterscotch chips
1 cup milk chocolate or semisweet chocolate chips
1 cup flaked coconut

1 cup chopped walnuts


  1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Using floured fingers, press dough in bottom of pan. Bake 15 minutes.
  2. Drizzle condensed milk evenly over baked crust. Sprinkle with butterscotch chips, chocolate chips, coconut and walnuts.
  3. Bake 30 to 35 minutes or until light golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows

Expert Tips:

Super-rich bars can be cut into mini squares and placed in decorative paper liners for serving.

Skip the cooking spray, and line pan with foil for quick cleanup and easy bar removal.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.


dntbgmeb4cofe
by on May. 9, 2011 at 2:30 PM

Aloha Paradise Bars

recipe photo

Prize-Winning Recipe 2006! Layer tropical pineapple, coconut and macadamia nuts to create a delightfully easy bar.

Prep Time

25  Minutes

Total Time

1:15  Hr:Mins

Makes

36 bars
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)
  1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.
  2. Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.
  3. Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!
How-To
Skip the cooking spray, and instead line the pan with quick-release foil for quick cleanup and easy removal of bars.

Nutrition Information:

1 Serving (1 Bar)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 12g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g),
  • Cholesterol 15mg;
  • Sodium 100mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 0g,
    • Sugars 23g),
  • Protein 3g;
Percent Daily Value*:
  • Calcium ;
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 2 Fat;
Carbohydrate Choices:
  • 2;
*Percent Daily Values are based on a 2,000 calorie diet.
dntbgmeb4cofe
by on May. 9, 2011 at 2:31 PM

Coconut Cherry Bars

recipe photo

Take a break from chocolate and make these cheery cherry bars.

Prep Time

15  Minutes

Total Time

1:15  Hr:Mins

Makes

30 bars
1 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
3 tablespoons powdered sugar
2 eggs
1 cup granulated sugar
3/4 cup chopped nuts
1/2 cup flaked coconut
1/2 cup chopped maraschino cherries, drained
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
  1. Heat oven to 350ºF. Grease 8- or 9-inch square pan.
  2. In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
  3. In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
  4. Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.
Makes 30 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Cut the bars into mini squares for a dessert buffet.

Nutrition Information:

1 Serving (1 Bar)
  • Calories 110
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 55mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 1g;
Percent Daily Value*:
  • Calcium ;
Exchanges:
  • 1/2 Starch;
  • 0 Fruit;
  • 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 Fat;
Carbohydrate Choices:
  • 1;
*Percent Daily Values are based on a 2,000 calorie diet.
dntbgmeb4cofe
by on May. 9, 2011 at 2:31 PM

Macadamia Nut Piña Colada Bars

recipe photo

These bars will help you imagine you're on a tropical island!

Prep Time

15  Minutes

Total Time

1:55  Hr:Mins

Makes

dozen bars
Bars
1 can (8 ounces) crushed pineapple
1 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
3 tablespoons powdered sugar
2 eggs
1 cup granulated sugar
3/4 cup chopped macadamia nuts
1/2 cup flaked coconut
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon rum extract
Pineapple Glaze
1/2 cup powdered sugar
2 to 3 teaspoons reserved pineapple juice
  1. Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Drain pineapple well, reserving 3 teaspoons juice for Pineapple Glaze. In medium bowl, mix 1 cup flour, the butter and 3 tablespoons powdered sugar with spoon until flour is moistened. Press in pan. Bake 10 minutes.
  2. In medium bowl, beat eggs with wire whisk until blended. Stir in pineapple and all remaining Bar ingredients. Spread over partially baked crust.
  3. Bake bars 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.
  4. In small bowl, mix all Pineapple Glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 6 rows by 4 rows.
Makes 2 dozen bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Paper umbrellas and mini blow-up palm trees make great party decor for an island party.

Nutrition Information:

1 Serving (1 Bar)
  • Calories 160
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,
    • Trans Fat ncg),
  • Cholesterol 30mg;
  • Sodium 70mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 1g,
    • Sugars ncg),
  • Protein 2g;
Percent Daily Value*:
  • Calcium ;
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 1/2 Fat;
Carbohydrate Choices:
  • nc;
*Percent Daily Values are based on a 2,000 calorie diet.
dntbgmeb4cofe
by on May. 9, 2011 at 2:43 PM

.shank.
Posted by 
 on May. 7, 2011 at 12:34 PM 
Group Mod - Meg

Mini Magic Bars are a perfect touch to any meal.

I've normally made this recipe more like a traditional bar dessert, in a 9 x 13 pan. Today I couldn't resist the temptation to make mini individual serving-sized treats. Maybe that's so it's easier to have more than just one. If you ask me, that's the trick to any dessert - to find a way to fool yourself into thinking you're eating more than you really are. Well, it's either that or not to eat any at all and I bet even Frank would agree, that's no way to live!

Mini Magic Bars

Ingredients:

  • 1 14 oz. can coconut milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ¼ cup margarine
  • ¼ cup peanut butter
  • 1 ½ cups graham cracker crumbs
  • 1 12 oz. package dairy-free chocolate chips
  • 1 cup flaked coconut
  • 1 cup nuts, chopped (I was out of pecans so I used a mixture of things - almonds, Brazil nuts, and even sunflower seeds)

Directions:

  1. Combine coconut milk and sugar in a small saucepan and cook on medium-low heat while regularly stirring to dissolve sugar. Once sugar is dissolved, remove from heat, add 1 teaspoon of vanilla, stir, and refrigerate the mixture to allow it to cool.
  2. Next, heat your oven to 350 F and prepare muffin pans with veggie cooking spray.
  3. Combine the margarine and peanut butter in a medium-size bowl and cook in the microwave until the margarine is melted, approximately 15-30 seconds. Stir the margarine and peanut butter until well combined. Next add the graham cracker crumbs and press the crumb mixture into the bottom of each muffin tin.
  4. Layer over the top of the graham cracker crust sweetened coconut milk, coconut flakes, chocolate chips, and chopped nuts.
  5. Bake in the warmed oven for about 20 minutes or until lightly brown.
  6. Store these at room temperature or chilled.
  7. Makes approximately 24 - 30 (depending on the size of your muffin pans) Mini Magic Bars
  8. Try to remember what your mom always said and share!
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