2. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 1/4 hours or until easy to handle. Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges.
3. For the filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry.
4. Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.
EASY LEMON CURD BARS
A cup of tea looks lonely without something sweet beside it, like these lovely bars. I’m partial to the combination of the nutty crust and the zesty lemon curd.
—DONNA HARDIN NEW VIRGINIA, IA
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PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
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1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1 jar (10 ounces) lemon curd
2/3 cup flaked coconut
1/2 cup chopped almonds, toasted
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well.
2. Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9-in. baking dish. Bake 12-15 minutes or until edges are lightly browned. Cool for 10 minutes.
3. Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd.
4. Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.
KIWI DESSERT SQUARES
Be ready to share the recipe for this make-ahead dessert. It’s a real eye-catcher with a taste to match!
—MARLENE MUCKENHIRN DELANO, MN
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PREP: 15 MIN. • BAKE: 20 MIN. + CHILLING • MAKES: 28 SERVINGS
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2 cups all-purpose flour
1/2 cup confectioners’ sugar
1 cup cold butter, cubed
CITRUS GLAZE
6 tablespoons sugar
2 teaspoons cornstarch
1/2 cup cold water
1/4 teaspoon orange extract
TOPPING
16 ounces cream cheese, softened
2/3 cup sugar
1 1/2 teaspoons orange extract
4 kiwifruit, peeled
14 fresh strawberries, halved
1. In a large bowl, combine flour and confectioners’ sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake crust at 350° for 16-19 minutes or until golden brown. Cool on a wire rack.
2. In a small saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange extract. Cool completely.
3. In a large bowl, beat the cream cheese, sugar and orange extract until smooth. Spread mixture over the crust. Cover and refrigerate for 45 minutes. Cut into 28 squares.
4. Cut each kiwi into seven slices. Place a kiwi slice in the middle of each square; top each slice with a strawberry half. Brush with citrus glaze; refrigerate until set.
PEAR-APPLE PIE BARS
With two kinds of fruit, these bars from our Test Kitchen have mass appeal. Egg white adds a golden shine to the lovely lattice top crust.
—TASTE OF HOME TEST KITCHEN
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PREP: 30 MIN. + CHILLING • BAKE: 40 MIN. + COOLING • MAKES: 2 DOZEN
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4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 large egg yolks
2 tablespoons lemon juice
9 tablespoons cold water
FILLING
1 1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Dash ground nutmeg
4 cups finely chopped peeled apples
3 cups finely chopped peeled ripe pears
1 large egg white, beaten
1. In a large bowl, combine the flour, salt and baking powder. Cut in shortening until the mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger. Chill for 30 minutes.
2. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer rectangle to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim the pastry even with pan top edges.
3. In a large bowl, combine the sugar, flour, cinnamon and nutmeg. Add apples and pears; toss to coat. Spoon over crust.
4. Roll out remaining pastry; make a lattice crust. Trim and seal edges. Brush lattice top with egg white.
5. Bake at 375° for 40-45 minutes or until golden brown. Cool on a wire rack.
RASPBERRY PECAN SQUARES
The combination of raspberry and shortbread is a favorite. Even better, this pair is topped with a pecan pie-like filling. Yum!
—DONNA LINDECAMP MORGANTON, NC
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PREP: 15 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 16 SQUARES
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1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup cold butter
1/3 cup seedless raspberry jam
TOPPING
2 large eggs
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon baking soda
1 cup chopped pecans
1. In a small bowl, combine flour and sugar; cut in the butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 350° for 15-20 minutes or until lightly browned. Spread with jam.
2. In a small bowl, whisk the eggs, brown sugar, flour, vanilla, salt and baking soda; stir in pecans. Pour over jam. Bake for 20-25 minutes longer or until set. Cool on a wire rack. Cut into squares.
STRAWBERRY OATMEAL BARS
Their fruity filling and crunchy coconut topping make these bars one of a kind. They dress up my trays of Christmas goodies.
—FLO BURTNETT GAGE, OK
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PREP: 15 MIN. • BAKE: 25 MIN. • MAKES: 2 DOZEN
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1 1/4 cups all-purpose flour
1 1/4 cups quick-cooking oats
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, melted
2 teaspoons vanilla extract
1 cup strawberry preserves
1/2 cup flaked coconut
1. In a bowl, combine first five ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13x9-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves.
2. Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool. Cut into bars.
TOP TIP
REMOVE WITH EASE
For picture-perfect brownies and bars, bake bars in a foil-lined pan and use the foil to lift them out after they’re cooled. Trim the edges of the bars and use a ruler to score the lines to cut.
5 INGREDIENTS
CHERR
Y CRUMB DESSERT BARS
Here’s a sweet treat that’s especially good with a dollop of whipped cream or a scoop of ice cream. The crumb topping has a wonderful nutty flavor, and no one will guess this streusel started with a handy cake mix.
—ANN EASTMAN SANTA MONICA, CA
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PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: 16 SERVINGS
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1/2 cup cold butter
1 package yellow cake mix (regular size)
1 can (21 ounces) cherry or blueberry pie filling
1/2 cup chopped walnuts
1. In a large bowl, cut butter into cake mix until crumbly. Set aside 1 cup for topping. Pat remaining crumbs onto the bottom and 1/2 in. up the sides of a greased 13x9-in. baking pan.
2. Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350° for 30-35 minutes or until golden brown. Cut into bars.
TOP TIP
EASY AS PIE
Boxed cake mixes, fruit preserves and fruit pie filling are convenient items to have on hand when you want to whip up a treat at a moment’s notice. Cherry Crumb Dessert Bars and Raspberry Oatmeal Bars are both versatile recipes, and you can use any flavor of preserves or pie filling to suit your tastes.
5 INGREDIENTS
RASPBERRY OATMEAL BARS
Cake mix makes the prep work a snap for these bars. Raspberry jam adds a pop of color and sweetness, and oats lend a homey touch.
—TRISH BOSMAN-GOLATA ROCK HILL, SC
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PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
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1 package yellow cake mix (regular size)
2 1/2 cups quick-cooking oats
3/4 cup butter, melted
1 jar (12 ounces) seedless raspberry preserves
1 tablespoon water
1. Preheat oven to 350°. In a large bowl, combine the cake mix, oats and butter until crumbly. Press 3 cups of the crumb mixture into a greased 13x9-in. baking pan. Bake 10 minutes. Cool on a wire rack for 5 minutes.
2. In a small bowl, stir preserves and water until blended. Spread over the crust. Sprinkle with remaining crumb mixture. Bake for 25-28 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
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Caramel, Nuts & More
With caramel, pecans, chocolate chips and other sweet surprises, these irresistible treats are sure to delight!
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TIRAMISU NANAIMO BARS
After tasting Nanaimo Bars at a local bakery, I decided to combine them with the flavors of tiramisu, one of my favorite desserts. My friends and I love this creation.
—SUSAN RILEY ALLEN, TX
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PREP: 30 MIN. + CHILLING • MAKES: 2 1/2 DOZEN
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1/2 cup butter, softened
1/3 cup baking cocoa
1/4 cup sugar
2 teaspoons instant coffee granules
1 large egg, lightly beaten
1 1/2 cups graham cracker crumbs
1 cup finely chopped flaked coconut
1/2 cup chopped pecans
FILLING
1/2 cup butter, softened
2 tablespoons heavy whipping cream
1 tablespoon rum
1 teaspoon vanilla extract
2 cups confectioners’ sugar
GLAZE
2/3 cup semisweet chocolate chips
2 tablespoons butter
Baking cocoa
1. In heavy saucepan, combine butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from heat.
2. Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. square baking pan. Refrigerate 30 minutes or until set.
3. For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners’ sugar until smooth; spread over crust.
4. In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with baking cocoa.
LOADED M&M OREO COOKIE BARS
We’re all so busy and pressed for time, and I find myself creating recipes that are fast to prepare but have fabulous results, proving you don’t have to spend all day in the kitchen. Here’s a favorite of mine that nestles crunchy and gooey chocolate candy into an Oreo-packed blondie.
—AVERIE SUNSHINE SAN DIEGO, CA
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PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 9 SERVINGS
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1 large egg
1 cup packed light brown sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda, optional
1/4 teaspoon salt, optional
18 Oreo cookies, coarsely chopped
1/2 cup milk chocolate M&M’s
1. Preheat oven to 350°. Line an 8-in. square baking pan with foil, letting ends extend up sides of pan; grease foil.
2. In a large bowl, whisk egg, brown sugar, butter and vanilla until blended. If desired, mix flour with baking soda and salt; add to brown sugar mixture. Stir in cookies.
3. Spread into prepared pan; sprinkle with M&M’s. Bake for 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars. Store in an airtight container.
NOTE For a chewier texture, add the baking soda and salt.
FUDGY MACAROON BARS
Folks with a sweet tooth make a beeline for my dessert platter whenever these rich squares make an appearance. They’re attractive on the platter and delectable with fudge and coconut.
—BEVERLY ZDURNE EAST LANSING, MI
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PREP: 25 MIN. • BAKE: 35 MIN. • MAKES: 3 DOZEN
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4 ounces unsweetened chocolate
1 cup butter
2 cups sugar
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs, lightly beaten
FILLING
3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
TOPPING
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
1. In a microwave, melt chocolate and butter; stir until smooth. Remove from the heat; cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan.
2. In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread the remaining chocolate mixture over filling.
3. Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Sprinkle with walnuts. Cool the bars completely before cutting.
WHITE CHIP CRANBERRY GRANOLA BARS
These high-energy bars are great for late-night snacks, road trips, lunch boxes and care packages. The tart cranberries balance the sweet white chocolate nicely.
—JANIS LOOMIS MADISON, VA
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PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
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1/4 cup maple syrup
1/4 cup honey
1/4 cup packed brown sugar
2 tablespoons peanut butter
1 large egg white
1 tablespoon evaporated milk
1 teaspoon vanill
a extract
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 cups old-fashioned oats
1 1/2 cups crisp rice cereal
1/2 cup vanilla or white chips
1/2 cup dried cranberries
1/4 cup chopped walnuts
1. In a large bowl, combine the maple syrup, honey, brown sugar, peanut butter, egg white, milk and vanilla; beat until smooth. Combine flour, baking soda and cinnamon; stir into maple syrup mixture. Fold in the oats, cereal, vanilla chips, cranberries and walnuts.
2. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
PISTACHIO BROWNIE TOFFEE BARS
These brownie bars have a homespun appeal and the surprise of pistachios. Chocolaty awesome, they’ve been a sought-after staple on Christmas cookie trays for years.
Taste of Home Brownies & Bars Page 10
