Bars - Squares - FilledView Our Alphabetical Recipe Index for Bars - Squares - Filled
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A butterscotch-scented cheesecake batter bakes up into squares that are tote-able and divine - and just the thing when you want a little (vs. a huge) cheesecake. Dust with confectioners’ sugar or a dollop of whipped cream or drizzle on warm caramel sauce if serving as a plated dessert. The elusive 7 by 11 or 8 by 10 inch brownie pan is usually found at K-Mart of Wal-Mart. Wilton makes a fabulous one that is nonstick but scratch resistant and you can use metal utensils on.
Think of a butter tart as pecan pie without the pecans. Most butter tart recipes take raisins, so feel free to add them in but these tarts (or make this recipe into one pie) are sublime without them. Use the BB Classic Pie Dough (free recipe) or storebought if you are in a hurry.
These bars, aka Hello Dolly’s, Layered Magic Bars, are a standby since the sixties, probably, and a back-of-product favorite recipe from condensed milk cans, is still a great, sweet, treat. Literally made in minutes, it features a graham crust and then you simply pour or layer on the ‘good stuff’ like caramel and chocolate chips, coconut, walnuts, and of course, the condensed milk. It lasts forever or freezes for an eternity and is a nice stand-by on a dessert table or in a lunch bag. I usually double this recipe and make massive 7-Layer Bars (of course, bake long until bars appear set). Kraft now has mini caramels (unwrapped too so they're easier to use in baking) that would work well in this recipe to replace the caramel chips.
These are hunks: manly (is that possible) squares that are Tollhouse classic and brown sugar lovely, but beefed up with chocolate chips and pools of caramel dulce de leche. Oh, but there are healthy too! There is a whole cup of oatmeal in these bars. See? And you were worried they were simply too good to be true.
Caramel and chocolate - what a nice combination in this decadent brownie.
Delicious warm with sour cream, as a side dish, or served as a tea pastry
Not your average granola bar.
Toss in a can of chestnut puree and enjoy the truffle-like texture and taste of these brownies. Topped with a thick coasting of chilled ganache frosting, these are simply divine. They are rich but unexpectantly light and more like a French chocolate pastry/cake. Cut them semi-frozen, using a cookie cutter or sharp knife to make small diamond shapes which you then serve in paper pastry cups as a confection. These freeze very well.
A lovely treat to accompany a cup of coffee.
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There is a secret to chewy granola bars. It is simple but effective but makes for that ultimate, satisfying bars that commercial granola bars are known for â€“ but these are chewy and good with wholesome things andand peanut free. The fresh apple chunks in this bar make it a bit gooey and sticky with apple juices. This is the best part of this bar (to me) but if you want chewy but not 'wet', just leave the apples out.