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Greetings!,
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December 12th!
Halfway to Christmas.
Have you been naughty or nice?
Week 3 of our holiday cookie exchange brings us to the bars. What is better than making a bunch of goodies with the ease of one batch? These bars can be cut into bite size pieces and they go a long way on your cookie trays.
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Starting in April
Saturday and Sunday, 6:30am ~ 1:30pm
It's FUN! It's Local! It's what we're all about.
 Like us on Facebook and stay tuned for the details of our upcoming events. |
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Cookies 2014 Week 3 - Let's Hit the Bars
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Cream Cheese Squares
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Ingredients
1/4 cup packed brown sugar
1 package (18 ounce) white or yellow cake mix
1 package (8 ounces) cream cheese, softened
1 egg
3/4 cups nuts, finely chopped
1/3 cup butter or margarine, melted
1/4 cup sugar
1 1/2 teaspoon vanilla
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- Mix together brown sugar, nuts and cake mix. Stir in melted butter and mix until crumbly.
- Reserve 1 1/4 cup of mixture for topping. Press remainder into the bottom of a well greased or parchment lined 13 x 9 inch pan. Bake 8-10 minutes at 350 degrees. Do not over bake.
- To prepare filling, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Pour over baked crust.
- Top with reserved crumbs. Bake 25 minutes at 350 degrees. Cool completely before cutting into squares.
- Dust lightly with powdered sugar if desired. Store in refrigerator.
- This is another recipe from my Grandma's collection, I've had it forever.
Almond Joy Bars
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1/2 cup (1 stick) unsalted butter, at room temperature
| 1-14 oz bag sweetened, shreded coconut
| 1/2 cup light brown sugar
| 1 teaspoon vanilla extract
| 1/2 teaspoon salt
| 1 1/2 cups sliced almonds
| 1 1/2 cups flour
| 8 oz bittersweet or semi-sweet chocolate
| 1-14 oz can sweetened condensed milk
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Directions
1. Toast the almonds by spreading them in a thin layer on a baking sheet and baking at 375*F for 5-7 minutes. Keep a close eye on them, so they don't over bake. They should be a light golden brown.
2. Line a 9"x13" baking pan with foil that hangs over the edge (for easy removal). Spray the foil with a light layer of cooking spray.
3. Make the crust- With a mixer, or food processor, blend the butter and sugar until smooth and fully combined. Add flour and salt, and blend lightly until almost incorporated. Add 1 cup of cooled, toasted almonds, and blend until just combined.
Press crust into the bottom of the prepared pan. Bake 5-6 minutes in a pre-heated oven at 350*F.
4. Make the coconut filling - In a bowl, mix the sweetened condensed milk, coconut and vanilla. Spoon the mixture onto the crust, spreading gently, so you don't distrub the crust.
Bake for 20-25 minutes, until the coconut is a nice golden brown.
5.. Melt the chocolate in the top of a double boiler, or in the microwave. If using a microwave, use short intervals of 30 seconds or so, stiring between intervals, and removing from microwave when the chocolate is almost, but not fully melted. Stir until fully melted.
6. Spread the melted chocolate over the baked coconut bars.
7. Sprinkle the remaining 1/2 cup toasted almonds on top chocolate.
8. Place coconut bars in the refrigerator for about 1 hour, until chocolate has hardened.
When fully chilled, remove entire dessert from the pan by pulling up on the foil liner. Slice into bars, using a sharp knife, cleaning the knife (with warm water) between cuts if you want nice, sharp bars.
Bars may be served at room temperature, or directly from the fridge. Store remaining bars in the refrigerator, wrapped well. Can be made 2-3 days in advance.
Chocolate Caramel Commotion Bars
Ingredients
- No-Stick Cooking Spray
- 3 cups semi-sweet chocolate chips, divided
- 3/4 cup butter, divided
- 1 (14 oz.) can Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 2 cups All Purpose Flour
- 1 cup sugar
- 1/2 cup heavy cream, divided
- 1 1/2 cups marshmallow cream
- 1 cup Creamy Peanut Butter, divided
- 1 1/2 cups salted peanuts, finely chopped
- 1 (14 oz.) package caramels, unwrapped
- 1/4 cup butterscotch chips
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Directions
- HEAT oven to 350°F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
- MELT 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
- MELT 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
- COOK caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
- COMBINE 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.
Oatmeal Lemon Creme Bars
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- 1/2 cup (1 stick) unsalted butter, cold
- 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix (or see below for homemade recipe)
- 1 large egg
- 1 can (14 oz) sweetened condensed milk
- 2 Tbsp grated lemon peel (about 2 large lemons)
- 1/4 cup lemon juice (about 2 large lemons)
Homemade Oatmeal Cookie Base
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup old-fashioned rolled oats
- 1/2 cup (1 stick) unsalted butter, cold
- 1 cup light brown sugar, lightly packed
- In a large bowl of a stand mixer with a paddle attachment or using a handheld mixer, cream the butter and brown sugar until combined.
- In a separate bowl, mix the flour, salt, baking powder, and oats.
- Add dry ingredients to the butter mixture and mix to combine.
- Continue with step three in the recipe above
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Directions
- Preheat oven to 350F degrees. Spray 8x8 baking pan with nonstick spray.
- In a large bowl, cut butter into cookie mix using a fork or electric mixer. Stir in egg until crumbly. Press half of oatmeal cookie dough into bottom of prepared baking pan. Bake for 15 minutes.
- While the cookie bottom is baking, stir condensed milk, lemon peel, and lemon juice into a small bowl. Spread lemon mixture over baked crust (while crust is hot). Crumble the remaining oatmeal cookie mixture over top. Bake about 25 minutes longer or until golden brown.
- Refrigerate for at least 30 minutes before cutting into 16 squares. Store covered in refrigerator for up to 1 week. Enjoy!
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