Bar Cookie Variations

posted by Linda in MO 06-13-102 7:37 PM

Bar Cookie Variations
all recipes make about 24 bars

3/4 cup unsalted butter
2 cups flour
1/2 tsp. salt
1/2 cup lt. brown sugar

Preheat oven to 350. Process all in food processor til mixture begins to form small lumps; sprinkle mixture into a 13 x 9 pan and use a metal spatula to press evenly onto bottom. Bake about 20 minutes, til golden.

Lemon Bars:
4 large eggs
1 1/2 cups sugar
1/3 cup flour
3/4 cup fresh lemon juice
3 T confectioners sugar
1 T lemon zest

Whisk eggs and sugar; stir in lemon juice and zest and flour. Pour over hot shortbread; reduce oven to 300 and bake til set, about 30 minutes. Cool completely in pan and sprinkle with powdered sugar.

Brownie Bars:
8 oz. semisweet chocolate
1 cup butter
1 1/2 cups sugar
4 large eggs
3/4 cup flour
1/4 tsp. salt

Melt chocolate and butter over low heat til smooth. Remove from heat and stir in sugar. Add eggs, and beat with a fork til incorporated; stir in flour and salt. Pour over hot shortbread and spread evenly. Bake about 35 minutes. Cool in pan.

Pecan Pie Bars:
2 cups pecans
1/2 cup butter
1/3 cup honey
2 T heavy cream
1 cup packed light brown sugar

Coarsely chop pecans. Melt butter and stir in brown sugar, honey and cream; simmer mixture 1 minute and stir in pecans. Pour over hot shortbread and bake til bubbly, about 20 minutes. Cool in pan.

Blueberry Cheesecake Bars:
16 oz. soft cream cheese
2 large eggs
3/4 cup sugar
1 tsp. vanilla
3/4 cup blueberry preserves

Whisk cream cheese til smooth; whisk in eggs and sugar and vanilla; evenly spread preserves over hot shortbread and pour cream cheese mixture on top; bake til slightly puffed, about 30minutes. Cool in pan.

Chocolate Macaroon Bars:

4 large egg whites
1 cup sugar
1tsp. vanilla
1/2 cup flour
1 1/2 cups choc. chips
7 oz. bag coconut flaked

Whisk together egg whites, sugar, and vanilla; stir in flour and coconut; sprinkle choc. chips over hot shortbread; let chips melt, and spread evenly; drop small spoonfuls of coconut mixture onto chocolate and with a fork spread evenly. Bake til top is golden, about 30 minutes. Cool in pan.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line