Seven-Layer Bars

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Seven-layer bars has to be one of my favorite bars. The buttery graham cracker crust, the toasted coconut and three different kinds of chocolate chips make up the perfect bar.

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These bars are super easy to make. You just keep layering the toppings and then pour sweetened condensed milk all over it.

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They are thick, chewy and super rich. But I dare you to stop at just one!

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Seven-Layer Bars
Makes 18 bars

1 cup sweetened flaked coconut
1 stick of butter
2 cups graham crackers, crushed
2 cups finely chopped walnuts
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips
1 (14-ounce) can sweetened condensed milk

1. Preheat oven to 350 F. Spray a 13×9-inch baking pan with non-stick spray. Cover with foil or parchment paper and spray with non-stick again.
2. Spread the coconut on a baking sheet and bake about 4 minutes until just brown.
3. Melt the butter and combine with the graham cracker crumbs in a small bowl. Press the crumbs evenly onto the bottom of the prepared pan.
4. In order, sprinkle the walnuts, chocolate chips, white chocolate chip, butterscotch chips and coconut over the graham cracker crumbs. Pour condensed milk evenly over the entire dish. Bake until the top is golden brown, about 25 minutes. Cool in the pan for about 2 hours. Cut into bars. Enjoy!

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Lemon Vanilla Dream Bars

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These bars a perfect combo of white chocolate and lemon. I found the recipe in a newspaper and thought it sounded delicious. I did have to go out and search for the vanilla bean paste and lemon curd but it was worth it!

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These bars are cake-like with a gooey lemon curd on top. They are sweet and kind of sour and the white chocolate base complements it’s perfectly.

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Lemon Vanilla Dream Bars
Makes 1 dozen

10 ounces white chocolate, chopped, divided (or white chocolate chips)
6 tablespoons unsalted butter, cut into cubes
1/4 cup sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
1 cup flour, sifted
1/2 cup lemon curd (or orange marmalade or raspberry jam)

1. Preheat oven to 350 F. Cover an 8×8-inch pan with foil or parchment, leaving an overhang on two sides.
2. Melt 8 ounces white chocolate and butter in a bowl set over, but not touching, simmering water; stir. Off heat, stir in sugar and salt.
3. Whisk in eggs and vanilla extract and paste. Gently fold in flour. Fold in remaining white chocolate. Spread batter in pan.
4. Dollop lemon curd on batter in 5 or 6 equal portions. With a knife, swirl curd into batter. Bake until a toothpick center comes out clean, but not dry, about 25 to 28 minutes. Let cool.
From: Shauna Server, “Pure Vanilla”

December Recap

December is almost over and I can’t believe it will be 2013 so soon! Here’s to another great year!

Oat Bars. Perfect for breakfast or dessert.

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Crinkle Cookies.

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Holiday Bark.

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Apple Cider Buttons.

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Maple Nut Bars.

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White Chocolate Macadamia Nut Cookies.

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Butterscotch Bars.

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Classic Whoopie Pies.

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Back to regular posting on Monday 🙂

Butterscotch Bars

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These cake-like bars are filled with butterscotch chips and have a delicious layer of chocolate on top.

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They are sprinkled with pecans and taste amazing!

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Someone wanted to try them.

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Butterscotch Bars

1 cup butter
1.5 cups packed brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 3/4 cup butterscotch chips
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans

1. Preheat oven to 350 F. In a large bowl, using an electric mixer on medium speed, beat butter and brown sugar until smooth and creamy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and mix until blended.
2. Combine flour, baking soda and salt. Add to creamed mixture, mixing on low speed until smooth. Stir in butterscotch chips. Spread evenly into 13×9 inch cake pan.
3. Bake in preheated oven until set and golden, about 35 minutes.
4. Sprinkle chocolate chips over hot bars. Return to oven until chocolate melts, about 2 minutes. Spread chocolate evenly over surface. Sprinkle pecans on top. Let cool. Enjoy.
From: Bars & Squares

Maple Nut Bars

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These bars taste like pecan pie! The shortbread crust is so buttery and delicious and the topping is gooey and crunchy.

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The maple syrup give these bars a unique twist. The topping is full of hazelnuts, walnuts and pecans.

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Make these, you won’t be disappointed!

Maple Nut Bars

Crust
1 cup butter, softened
1/2 cup packed brown sugar
2 cups flour

Topping
3 eggs
1 cup packed brown sugar
1/4 cup maple syrup
2 Tbs butter, melted
1/4 cup flour
1/2 tsp baking powder
1 cup coarsely chopped pecans
3/4 cup sliced hazelnuts
2/3 cup coarsely chopped walnuts

1. Crust: Preheat oven to 350 F. In a bowl using an electric mixer on medium speed, beat butter and brown sugar until smooth and creamy. On low speed, beat in flour until thoroughly blended and crumbly. Press evenly into 13×9 prepared pan. Bake in preheated oven until golden around the edges, 12 to 15 minutes.
2. Topping: In a bowl, whisk eggs, brown sugar, maple syrup and melted butter until smoothly blended. Whisk in flour and baking powder. Mix well. Stir in hazelnuts and walnuts. Spread evenly over warm crust.
3. Return to oven and bake until topping is set, 20 to 25 minutes. Let cool completely. Enjoy!

From: Bars & Squares

Chocolate Almond Cheesecake Bars

These aren’t just regular cheesecake bars.  With the almond meal in the crust and the almond extract in the cheesecake, these bars taste like a pastry! You know those almond pasties you eat for breakfast?  These taste really similar.

The crust is phenomenal and the bars are very easy to make. Enjoy!

Chocolate Almond Cheesecake Bars
From: “Bars & Squares” Book

Base
1 cup flour
1/4 cup sugar
1/2 cup ground almonds
1/2 cup butter, softened

Topping
1 pkg cream cheese- 8 oz
2/3 cup semi-sweet chocolate chips, melted
2/3 cup sugar
2 eggs
2/3 cup cream
1/2 tsp almond extract

1. In a bowl, combine flour, sugar, and ground almonds. Using an electric mixer on low, beat in butter until crumbly. Press evenly into 8×8 inch baking pan. Bake for 10 to 12 minutes.
2. In a large bowl, using an electric mixer on low speed, beat cream cheese until smooth. Add melted chocolate, sugar and eggs until blended. Gradually add cream and almond extract, mixing until smooth. Spread over base.
3. Return to oven and bake until top is just set, 25 to 35 minutes. (Mine took 30 mins) Let cool completely in pan, then refrigerate until firm for easy cutting. Enjoy.

Carrot-Cake Bars

Carrot-Cake Bars
By: Fall Baking Magazine
Makes 36 bars

2 cups flour
2 cups sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 teaspoon baking soda
3 cups finely shredded carrots
1 cup vegetable oil
4 eggs
1 cup chopped pecans

Frosting:
8 oz package cream cheese
2 tsp vanilla
4 cups powdered sugar

1. Preheat oven to 350F
2. In a large bowl stir together flour, sugar, baking powder, cinnamon, salt, and baking soda. Add carrots, oil, and eggs. Stir until combined. Stir in pecans. Spread batter into an ungreased 15x10x1 inch baking pan.
3. Bake about 25 minutes. Let cool for 2 hours.

Frosting:
Combine cream cheese and 2 tsp vanilla. Beat until creamy. Gradually add 2 cups powered sugar beating until smooth. Gradually add 2 more cups powdered sugar until spreading consistency.

S’more Bars

Ooey, gooey s’mores bars.

The chewy caramel and the crunch of the salty nuts make this bar irresistible.

S’more Bars
Makes 24 bars
From: “Christmas Cookies” magazine

2 cups finely crushed chocolate wafer cookies (36 wafers)
1/2 cup butter, melted
1 14-ounce package caramel’s
1/3 cup whipping cream
2 cups tiny marshmallows
1.5 cups mixed nuts, coarsely chopped
1 cup semisweet chocolate chips

1. Preheat over to 375 F. Line a 13x9x2-inch baking pan with foil and lightly grease.
2. In a large bowl, stir together the crushed chocolate wafer cookies and butter. Press mixture firmly and evenly into the bottom of the pan. Bake for 15 minutes. Cool crust for 5 minutes.
3. In a small saucepan heat and stir caramel bits and cream until caramel is melted and smooth. Pour caramel mixture evenly over crust.
4. In a medium bowl combine marshmallows, nuts and chocolate pieces; sprinkle over caramel mixture and press in lightly.
5. Bake about 12 minutes or until the marshmallows just begin to brown. Cool. Use foil to lift uncut bars out of pan and onto a cutting board. Cut into bars. Enjoy.

Dark Chocolate Revel Bars

Thick, chewy dark chocolate bars with the crunch of pretzel M&M’s.

Only 5 ingredients.

Dark Chocolate Revel Bars

2 16.5 ounce packages refrigerated chocolate chip cookie dough
2 cups oats
1 cup M&M’s (I used pretzel M&M’s)
1 14 ounce can sweetened condensed milk
1.5 cups dark chocolate pieces

1. Preheat oven to 350 F. Line 13×9 inch pan with foil.
2. In a large bowl stir together cookie dough, oats and M&M’s. Press 2/3 of the dough into the bottom of the prepared pan.
3. In a medium saucepan combine the condensed milk and dark chocolate pieces. Heat over low heat until chocolate melts, stirring occasionally. Pour mixture evenly over dough in pan. Drop dots of remaining dough on chocolate mixture.
4. Bake for 25-30 minutes or until top is light brown. Enjoy.