—BARB WYMAN HANKINSON, ND
* * *
* * *
PREP: 15 MIN. • BAKE: 15 MIN. + CHILLING • MAKES: 3 DOZEN
* * *
1 tube (16 1/2 ounces) refrigerated chocolate chip cookie dough
4 chewy s’mores granola bars, chopped
1 package (10 to 11 ounces) butterscotch chips
2 1/2 cups miniature marshmallows
1 cup chopped walnuts
1 1/2 cups miniature pretzels
1 package (10 ounces) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11 1/2 ounces) milk chocolate chips
1. Preheat oven to 350°. Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine the dough and chopped granola bars. Press into an ungreased 13x9-in. baking pan. Bake, uncovered, 10-12 minutes or until golden brown.
2. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars.
3. In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate 1 hour or until firm before cutting.
SHORTBREAD LEMON BARS
I’ve put together two family cookbooks over the years, and this recipe ranks among my favorites. The special lemon bars have a yummy shortbread crust and a refreshing flavor.
—MARGARET PETERSON FOREST CITY, IA
* * *
* * *
PREP: 25 MIN. • BAKE: 15 MIN. + CHILLING • MAKES: 3 DOZEN
* * *
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter, cubed
FILLING
4 large eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder
TOPPING
2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
1. In a food processor, combine the flour, confectioners’ sugar, and lemon and orange peel. Add butter; cover and process until mixture forms a ball.
2. Pat into a greased 13x9-in. baking pan. Bake at 350° for 12-14 minutes or until set and the edges are lightly browned.
3. In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.
4. In a small bowl, combine the topping ingredients. Spread over filling.
5. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
WINNING APRICOT BARS
This recipe is down-home baking at its best. It has won blue ribbons at county fairs and cookie contests in several states!
—JILL MORITZ IRVINE, CA
* * *
* * *
PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 2 DOZEN
* * *
3/4 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1 1/3 cups flaked coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts.
2. Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
TOP TIP
REFRESH FLAKED COCONUT
It’s easy to make frozen or dried-out flaked coconut fresh again. Simply place the amount you need in a bowl, and sprinkle it with a few drops of water. Cover and microwave until warm.
—SANDRA S. GAINESVILLE, FL
BIG BATCH
CARAMEL HEAVENLIES
My mom made these goodies for cookie exchanges when I was little, and she let me sprinkle on the almonds and coconut. They’re easy to fix and they make a big batch, so they’re perfect when you’re crunched for time during the holidays.
—DAWN BURNS LAKE ST. LOUIS, MO
* * *
* * *
PREP: 20 MIN. • BAKE: 15 MIN. + COOLING • MAKES: ABOUT 6 DOZEN
* * *
12 whole graham crackers
2 cups miniature marshmallows
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut
1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.
2. In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla.
3. Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake 14-16 minutes or until browned. Cool completely in pan on a wire rack.
4. Using foil, lift cookies out of pan. Cut into triangles; discard foil.
COCONUT CITRUS BARS
Sweet oranges are the secret to my amazing bars with loads of orange flavor in every bite. The crunchy crust and triple-citrus zing make them stand apart from traditional lemon bars.
—HEATHER ROTUNDA ST. CLOUD, MN
* * *
* * *
PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
* * *
3/4 cup butter, softened
1/3 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1/2 cup crisp rice cereal
FILLING
4 large eggs
1 1/2 cups sugar
1 cup flaked coconut
1/3 cup orange juice
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons all-purpose flour
3 teaspoons grated orange peel
2 teaspoons grated lemon peel
1 1/2 teaspoons grated lime peel
Confectioners’ sugar
1. Preheat oven to 350°. In a small bowl, cream softened butter and confectioners’ sugar until light and fluffy; gradually beat in flour until crumbly. Stir in cereal. Press into a greased 13x9-in. baking pan. Bake 18-22 minutes or until lightly browned.
2. Meanwhile, in a large bowl, beat eggs, sugar, coconut, juices, flour and peels until frothy. Pour over hot crust. Bake 18-22 minutes longer or until lightly browned. Cool on a wire rack. Dust with confectioners’ sugar; cut into bars. Store in the refrigerator.
RASPBERRY COCONUT BARS
I’ve been layering these delicious bars for years, and now my young daughter joins me in the fun. We bake them every Christmas and have received many compliments and recipe requests. The chocolate drizzle adds a pretty touch.
—BARB BOVBERG FORT COLLINS, CO
* * *
* * *
PREP: 20 MIN. • BAKE: 20 MIN. + CHILLING • MAKES: 3 DOZEN
* * *
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
2 2/3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1 cup
seedless raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
1/4 cup white baking chips
1. In a small bowl, combine cracker crumbs and butter. Press into a 13x9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
2. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
3. Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.
HONEY-PECAN SQUARES
When we left Texas to move north, a neighbor gave me so many pecans from his trees that the trunk of my car was bulging at the seams. So I brought these treats for him when we went back to visit. He loved them!
—LORRAINE CALAND SHUNIAH, ON
* * *
* * *
PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 2 DOZEN
* * *
1 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 teaspoon salt
3 cups all-purpose flour
FILLING
1/2 cup unsalted butter, cubed
1/2 cup packed dark brown sugar
1/3 cup honey
2 tablespoons sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
2 cups chopped pecans, toasted
1/2 teaspoon maple flavoring or vanilla extract
1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides of pan. In a large bowl, cream the butter, brown sugar and salt until light and fluffy. Gradually beat in flour. Press onto bottom of prepared pan. Bake 16-20 minutes or until lightly browned.
2. In a small saucepan, combine the first six filling ingredients; bring to a boil. Cook 1 minute. Remove from the heat; stir in pecans and maple flavoring. Pour over crust.
3. Bake 10-15 minutes or until bubbly. Cool in pan on a wire rack. Lifting with parchment paper, transfer to a cutting board; cut into bars.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
RASPBERRY PATCH CRUMB BARS
Add a sprinkle of nuts to the yummy crumb topping to give these fresh and fruity bars even more crunch. Everyone will want to indulge.
—LEANNA THORNE LAKEWOOD, CO
* * *
* * *
PREP: 30 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 3 DOZEN
* * *
3 cups all-purpose flour
1 1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 large eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries
1. In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in the shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish.
2. In a large bowl, combine the cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
3. Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
NOTE If using frozen raspberries, do not thaw before tossing with cornstarch mixture.
BIG BATCH
WINNING CRANBERRY DATE BARS
I enjoy making these when the cranberry season arrives. The recipe is a cinch, which is perfect for busy parents like me.
—RICHARD GRAMS LACROSSE, WI
* * *
* * *
PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 4 DOZEN
* * *
1 package (12 ounces) fresh or frozen cranberries
1 package (8 ounces) chopped dates
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
ORANGE GLAZE
2 cups confectioners’ sugar
2 to 3 tablespoons orange juice
1/2 teaspoon vanilla extract
1. In a large saucepan, combine cranberries and dates. Cover and cook over low heat for 15 minutes or until berries pop, stirring often. Remove from the heat and stir in vanilla; set aside.
2. In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until crumbly. Press half into an ungreased 13x9-in. baking pan. Bake at 350° for 8 minutes. Spoon cranberry mixture over the crust; spread gently. Sprinkle with remaining crumb mixture; pat down gently.
3. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine the glaze ingredients; drizzle over bars.
PECAN DREAM BARS
These ooey-gooey cake bars are a baker’s dream come true. They pull ever so gently from the pan and hold a firm cut. Best of all, they taste delicious!
—CAY KEPPERS NISSWA, MN
* * *
* * *
PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
* * *
1 package yellow cake mix (regular size)
1/2 cup butter, softened
1 large egg
FILLING
1 can (14 ounces) sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup brickle toffee bits
1. Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press mixture onto the bottom of a greased 13x9-in. baking pan.
2. In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust.
3. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
DID YOU KNOW?
SWEETENED CONDENSED MILK
Sweetened condensed milk is made with cow’s milk. Water is removed and sugar is added to yield a thick, sweet liquid that’s conveniently packaged in a can. It’s used most often in candy and dessert recipes.
COOKIE DOUGH BROWNIES
When I take these rich brownies to a get-together, I carry the recipe, too, because I always get requests for it. Children of all ages love the tempting “cookie dough” filling, so these brownies never sit on the buffet table for long!
—WENDY BAILEY ELIDA, OH
* * *
* * *
PREP: 20 MIN. + CHILLING • BAKE: 30 MIN. + COOLING • MAKES: 3 DOZEN
* * *
4 large eggs
1 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 cup chopped walnuts, optional
FILLING
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup all-purpose flour
GLAZE
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon shortening
3/4 cup chopped walnuts
1. Preheat oven to 350°. In a large bowl, beat eggs, oil, sugar and vanilla until well blended. Combine flour, cocoa and salt; gradually beat into egg mixture. Stir in walnuts if desired.
2. Pour into a greased 13x9-in. baking pan. Bake 30 minutes or until a toothpick inserted in center comes out w
ith moist crumbs. Cool completely.
3. For filling, in a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Spread over brownies; chill until firm.
4. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly. Let stand until set.
ZUCCHINI DESSERT SQUARES
We planted one too many zucchini plants a few summers ago and harvested a lot of zucchinis that year. I needed tasty ways to use them all up. This delicious dessert is one of my favorite creations.
—NANCY MORELLI LIVONIA, MI
* * *
* * *
PREP: 30 MIN. • BAKE: 40 MIN. • MAKES: 16-20 SERVINGS
* * *
4 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups cold butter
FILLING
8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
2/3 cup lemon juice
1 cup sugar
Taste of Home Brownies & Bars Page 3
