Bars


Sunday, October 14, 2012 - 13:11

Homemade Chocolate Bar

My boyfriend says that the messier looking the dessert, the better it tastes.  I don't know if I agree with his dessert thoery but I have to say that these messy looking treats are extremely delicious.  They vary in between a soft fudge and a chewy chocolate bar.  They have a great combination of peanut butter and butterscoth flavors coated in ooey gooey chocolate.  I got the original idea from this recipe for a homemade Butterfinger recipe but I couldn't find any candy corn so I tweaked it a bit.  See my version of the recipe below.

Homemade Chocolate Bar

Homemade Chocolate Bar

2 Cups butterscotch chips
1 Tbsp butter
1 1/2 Cups peanut butter
1/2 Cup Skor toffee bits

1 1/2 Cup chocolate chips
1 Tbsp butter

1) Melt butterscotch chips and 1 Tbsp butter in the microwave until evenly melted and smooth, stirring every 15 seconds (do not over heat)
2) Stir in peanut butter and Skor toffee bits until evenly combined
3) Line an 8*8 baking dish with parchment paper and pour mixture in baking dish
4) Place mixture in the fridge until completely cool
5) Melt chocolate chips and 1 Tbsp butter in the microwave until evenly melted and smooth, stirring every 15 seconds (do not over heat)
6) Cut bars into pieces and dip them into melted (this is where it got messy but the bars definately taste better with chocolate on them)
7) Enjoy!

Wednesday, December 7, 2011 - 21:45

Jam Bars

This recipe is from my 'The Best of Fine Cooking Cookies' magazine.  The original recipe calls for using a mixture of cranberries and sugar as the middle component of the bars but I didn't have any cranberries on hand so I used the Johnson Berry Farm Jam that my mom bought me at Pike's Market in Seattle.  The crust and streusel of the bars were buttery and flakey while the center was soft and sweet.  These bars would work great with any type of berry, jam or preserve.

Jam Streusel Shortbread Bars

1 Cup and 5 Tbsp butter, melted and cooled until just warm
1 Cup granulated sugar
3/4 tsp salt
2 Large egg yolks
3 Cups and 3 Tbsp flour
One 10.5oz jar of jam

Jam Bars

1) Preheat oven to 325F and line a 13*9in baking pan with parchment paper or foil
2) Stir together butter, 3/4 Cups sugar, and the salt then add in the egg yolks and whisk until well combined
3) Stir in flour until mixture begins to make a stiff dough
4) Transfer about 2-3 Cups of dough mixture to prepared pan and press evenly into the bottom them prick the dough with a fork all over
5) Refrigerate the dough for 30min (or freeze for 5-7min) until dough is firm
6) Bake the dough for 20min until crust begins to set but does not brown on the edges
7) While crust is baking, use the remaining dough and add the remaining 1/4 Cup sugar and mix until it forms coarse crumbs
8) Remove crust from oven and spoon jam evenly over the hot crust then sprinkle the coarse crumbs evenly over the layer of jam
9) Increase the oven temp. to 350F and bake for about 25min until streusel on top is golden
10) Remove bars from oven and let them set on wire rack for an hour to let them completely firm and cool down
11) Cut into bars and enjoy!

Thursday, September 16, 2010 - 13:20

Blueberry Bars

I know berries are not in season any more but if you have bags and bags of frozen blueberries in your freezer like I do then this recipe is perfect for you.  I like fruit bars because you feel like your kinda sorta eating something healthy (but you secretly know that your not).  These bars had a good soft crust, a juicy but firm center and and soft crumbly topping.  The original recipe, adapted from my 'Joy of Cooking: All About Cookies' cookbook, uses just jam for the filling but I thought it would taste great with some berries mixed in as well.  Feel free to use any berry you like but I found that frozen blueberries worked really well.

Blueberry Streusel Bars

2 Cups flour
1/4 Cup white granualted sugar
1/4 tsp salt
12 Tbsp cold butter, cut into small pieces
3 Tbsp milk
1 tsp almond extract
1 Cup blueberry jam
2 1/2 Cups frozen blueberries (or more if desired)

For Streusel:
1 3/4 Cups flour
2/3 Cups sugar
1/2 tsp cinnamon
1/4 tsp salt
8 Tbsp cold butter, cut into small pieces
1/2 Cup old-fashioned rolled oats
1 Large egg
2 Tbsp milk

Blueberry Bars

1) Preheat oven to 375F and grease a 13*9in baking pan (I used an 8in square pan and cut the recipe in half but I posted the full recipe so you could make more!)
2) Sift together flour, sugar, and salt then add cold butter and cut into flour mixture using two knives or a pastry blender until the mixture forms coarse crumbs
3) Stir in milk and almond extract and knead until mixture begins to hold together but is not wet (you can add more or less milk depending on the texture of your dough)
4) Press mixture into prepared pan and place in the fridge for 15min, then bake the chilled dough for 12-15min until the center is barely firm

5) While baking make the struesel: mix together flour, sugar, cinnamon, and salt.
6) Cut butter into flour mixture using two knives of a pasty blender until the mixture forms coarse crumbs.
7) Stir in oats using a fork, then lightly mix in the egg and milk until mixture is just moist enough to clump together

8) When crust comes out of the oven spread jam over hot baked crust then sprinkle blueberries evenly all over, then continue with sprinkling the streusel evenly over the blueberry layer
9) Bake bars for 25-35min until blueberry mixture is bubbling and the struesel is evenly browned
10) Let bars cool in pan completely then cut and enjoy!

Thursday, December 24, 2009 - 19:04

Mint Chocolate Crunch Bars

Here's a quick and fun Christmas recipe for you to try!  Inspired by my Peanut Butter Crunch Balls, I decided to change things up and create Mint Chocolate Crunch Squares.  These treats are so so so good!  They are minty, chocolatey, crunchy, and everything else you can imagine LOL.  I used this frosting again from All Recipes because it is easy to make and taste great! I also decorated the tops of the squares with crushed up mint chocolate squares from the bulk food section at the grocery store! 

Monday, October 12, 2009 - 13:31

Caramel Blondies

Who doesn't love a blondie with a little extra sweet something in the middle of your bite?  These blondies were sweet and mosit with a surprise caramel hidding inside of them.  They were best right out of the oven or re-heated in the microwave because then the caramel was warm and gooey!  I got this recipe from Martha Stewart's new 'Everyday Food' cookbook, it is on the last page in the cookbook and they are called Halloween Blondies. I decided to skip the festive candy coated chocolates and stick with caramels instead. 

 

Monday, October 12, 2009 - 13:31

Blackberry Crumb BarsI have made this recipe before and it turned out so well I had to make it again.  The first time I used this recipe from Bake or Break, I omitted the blackberries and substituted homemade blackberry plum jam instead and the bars worked out really well.  But this time, I had a whole bag full of frozen blackberries sitting in my freezer from a friend at work.  I used the blackberries frozen in the recipe but I should have thawed them in the fridge and drained them before using them because there was a bit too much extra juice, making the bars too mois

Monday, October 12, 2009 - 13:30

Chocolate Toffee BitesI got this recipe from my mom's house, she has a stack of old magazine and newspaper cut-outs of recipes and I borrowed some to try.  I'm not positive where the source came from but I think it was inside a little Smucker's Food of Canada catalogue.  I followed the recipe exactly except that I substituted ground almonds for the whole pecans.  It still tasted really good, I think I just changed the texture of the bars slightly by adding crushed nuts rather than whole ones.  The bars were like a mix between Skor chocolate bars and a blondie; the bottom layer was soft and chewy and the top layers were crunchy toffee bites with chocolate.  I would make this recipe again especially because I love the combination of toffee and chocolate!  Here's the recipe for yo

Monday, October 12, 2009 - 13:30

Lemon Bars with Orange Marmalade and Yogurt GlazeMy friend Paul from work requested some treats for his next shift with me.  So I made him make up a list of things he likes and doesn't like because he can picky when it comes to my treats.  On his 'Likes' list he included coconut, lemon, orange, and chewy; on his 'Dislikes' list he included raisins.  So with that in mind, I started looking for recipes and got torn between Recipe Girl's bar recipe and The Pioneer Woman's loaf cake recipe.  I decided to mix the two recipes using Paul's favorite things and came up with lemon bars&n

Monday, October 12, 2009 - 13:29

Classic BlondiesOnce again I'm sorry for the long delay on posting recipes but I just got back from a 10 day campiong trip on Vancouver Island.  But right before I left, I made a quick batch of these blondies for the trip.  They were perfect convenient sized bars that packed well and were very delicious.  We all ate them by the campfire after making some burgers and hot dogs, and they hit the sweet spot perfectly.  I called them a classic blondie because they taste exactly how a traditional blondies should taste, chewy and sweet with just a hint of vanilla flavor.  I copied the recipe from my 'The Best of Fine Cooking: Cookies' cookbook but just changed around a few things.  So here's the recipe for a yummy and chewy blondie.

Monday, October 12, 2009 - 13:29

Peanut Butter and Honey Rice Krispie SquaresAlthough I did enjoy using the multigrain rice krispies to make the classic rice krispie squares recipe with marshmallows, but I thought I could enhance the flavor of the cereal better by adding some ingredients that would best compliment the flavors already in the cereal.  The cereal itself has honey aromas in it, so I thought why not add some honey to this recipe, and there is also a strong multigrain taste so I thought it would be best complimented with a peanut butter flavor.  These bars are similar to the scotcheroo's that I've previ