Blueberry Crumb Bars

Blueberry Crumb Bars

Yield: 9
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Ingredients:

for the fruit layer:
4 cups fresh blueberries
1/2 cup sugar
3 teaspoons cornstarch for dough:
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter (2 sticks)
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)

Directions:

to make fruit layer:
Stir together the sugar and cornstarch. Gently mix in the blueberries. Set aside.
Preheat the oven to 375 degrees F (190 degrees C). coat a 9x13 inch pan with butter or non-stick cooking spray.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
Layer the blueberry mixture evenly over the crust and crumble left over dough onto the berry layer.
Bake for 45 minutes, or until brown on top. Cool completely before cutting into squares.

Chocolate Chip Cookie Dough Bars

 

Ingredients

For the cookie dough filling
• 1 stick (1/2 cup) unsalted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 14-ounce can sweetened condensed milk
• 2 cups mini chocolate chips
For the Ganache
• 1 cup semi-sweet chocolate chips
• ¼ cup heavy cream

Instructions

1. Start by lining a 9x9-inch or 8x8-inch square pan with a sheet of parchment paper, making sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.
2. In the bowl of a stand mixer, beat together the softened butter and brown sugar until light and fluffy. Add vanilla and mix until well combined.
3. With the mixer on a low speed, alternate adding in the flour and the sweetened condensed milk until all of it has been added and the mixture is completely blended. Fold in the mini chocolate chips by hand until evenly blended.
4. Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges. (I found it helpful to put a piece of plastic wrap over the dough while I pressed down.)
5. Cover the cookie dough with plastic wrap and refrigerate until firm – at least 3 hours or overnight.
6. The next day, prepare the ganache at least a few hours before serving. In microwave safe bowl, combine the chocolate chips and cream. Heat on high for one minute and stir the chocolate chips and cream together. Continue heating in 30 second increments and stirring after each until the chocolate chips are fully melted and combined with the cream.
7. Pour the ganache over the cookie dough bars, spreading evenly to the edges of the bars. Chill the bars for a least one hour or until the ganache is set.
8. When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized bars and serve.

Two Ingredient Lemon Bars!! Fast And Yummy!!!!

Ingredients
1 Boxed Angel Food Cake mix
1 -15 oz can Lemon Pie Filling

Instructions
Preheat the oven to 350 degrees.
Open a 15 oz can of Lemon Pie Filling and stir it together with an Angel Food Cake mix.
Mix together until the cake mix and pie filling are completely blended.
Spread into a greased 9 x 13 baking dish.
Bake for 20 - 25 minutes – edges will be slightly browned.
Cool completely, dust with powdered sugar. Slice & Serve!

Butterscotch Stripes

Make a double recipe to fill one 9 x 13 pan!!!

3/4 cup brown sugar
1/4 cup shortening
1 egg
2/3 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/2 cup nuts
1 - 6 oz. pkg. butterscotch chips

Mix and press into 9 x 13 pan.
Bake at 375 degrees for 20 minutes.
Cut while warm.

Dutch Almond Bars

From Mom

Mix:
1/2 cup margarine
1/2 cup sugar
1/4 tsp. salt
1 egg (whole) and 1 egg yolk (save white)
1 cup flour
Mix and blend thoroughly. Press into greased 9 x 13 pan. Bake 10 minutes at 400 degrees.

Beat 3 egg whites (save yolks) until stiff with 2 tsp. sugar and 1 tsp. vanilla. Set aside.

Now mix:
1 cup sugar
1 cup almond paste
2 egg yolks (use 2 whites in above)
1 TBSP lemon juice
Beat this until blended. Fold in beaten egg whites. Spread on partially baked crust. Sprinkle with coconut and chopped nuts. Return to oven and bake 30 minutes at 325 degrees.

Butter Gooeys

From LuAnn

1 pkg. yellow cake mix
1 stick butter
3 eggs
8 oz. soft cream cheese
1 box or 1 lb. powdered sugar (4 cups)
1 tsp. vanilla

Mix dry cake mix with butter and 1 egg. Pat into greased and lightly floured 9 x 13 pan (I flour with a little bit of the dry cake mix). Beat together cream cheese, powdered sugar, 2 eggs and vanilla. Pour over cake mixture in pan. Bake at 350 degrees for 35-45 minutes until lightly brown. Sprinkle top with powdered sugar.

Three Layer Bars

1 cup shortening
1/2 cup white sugar
1 cup brown sugar (in two parts)
2 eggs separated
1 TBSP cold water
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
1 tsp. baking powder
1/4 tsp. soda
1 pkg. chocolate chips (use approximately 10 oz. - 12 can make them too gooey!)

Cream shortening, add white sugar and 1/2 cup brown sugar, add beaten egg yolks, water and vanilla. Stir together. Stir in dry ingredients. Spread in greased 9 x 13 pan. Pat down and smooth with hand. Sprinkle chocolate chips over evenly. Press down lightly. Beat egg whites stiff and gradually add remaining 1/2 cup brown sugar. Spread smoothly on top of chocolate chips.

Bake 25 minutes at 350 degrees.