—TAIRE VAN SCOY BRUNSWICK, MD
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PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 4 DOZEN
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1/4 cup butter, softened
1 cup packed brown sugar
1/2 cup brewed espresso
1 large egg
1 1/2 cups self-rising flour
1/2 teaspoon ground cinnamon
3/4 cup chopped slivered almonds, toasted
GLAZE
1 1/2 cups confectioners’ sugar
3 tablespoons water
3/4 teaspoon almond extract
1/4 cup slivered almonds, toasted
1. In a large bowl, cream butter, brown sugar and espresso until blended. Beat in egg. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Stir in chopped almonds.
2. Spread batter into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
3. In a small bowl, combine the confectioners’ sugar, water and extract until smooth; spread over warm bars. Sprinkle with slivered almonds. Cool on a wire rack. Cut into bars.
NOTE As a substitute for 1 1/2 cups of self-rising flour, place 2 1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
CHEWY PEANUT BUTTER BLONDIES
I enjoy making lots of pies, cakes, breads and other baked goods to share at family gatherings and church potlucks. These peanutty blondies are one of my favorites.
—NICK WELTY SMITHVILLE, OH
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PREP: 15 MIN. • BAKE: 30 MIN. • MAKES: ABOUT 3 DOZEN
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3/4 cup shortening
3/4 cup peanut butter
2 1/4 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
3/4 cup chopped peanuts
1. In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; beat into creamed mixture just until blended. Stir in the chocolate chips and peanuts.
2. Spread the batter into a greased 15x10x1-in. baking pan. Bake at 350° for 30 minutes or until bars are golden brown.
NOTE Reduced-fat peanut butter is not recommended for this recipe.
BIG BATCH
SALTED PECAN SHORTBREAD SQUARES
Shortbread squares are the ultimate go-to treat for cookie trays and gift-giving. It’s tough to eat just one of the buttery caramel-nut treats.
—DIANA ASHCRAFT MONMOUTH, OR
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PREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 4 DOZEN
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1 1/2 cups all-purpose flour
1 cup confectioners’ sugar
1/2 cup cornstarch
1 teaspoon sea salt
1 cup cold unsalted butter, cubed
FILLING
3/4 cup unsalted butter, cubed
1 1/2 cups packed brown sugar
1/2 cup dark corn syrup
1/2 teaspoon sea salt
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
4 cups coarsely chopped pecans, toasted
1. Preheat oven to 350°. Line two 13x9-in. baking pans with foil, letting ends extend up sides of pan.
2. Place flour, confectioners’ sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans. Bake 10-12 minutes or until light brown. Cool on a wire rack.
3. For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring mixture to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts.
4. Bake 12-15 minutes or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift the shortbread out of pans. Gently peel off foil; cut into bars. Store in an airtight container.
TOP TIP
TOASTING NUTS
You can toast chopped nuts in the microwave or in a dry skillet on your stovetop, but one of easiest methods is to toast them in the oven. Spread them in a baking pan and bake at 350° until golden brown, stirring often. Generally, nuts will be toasted in 6-10 minutes. Timing will depend on how finely the nuts are chopped and the thickness of your baking pan.
CHUNKY BLOND BROWNIES
Every bite of these chewy bars is packed with big chunks of white and semisweet chocolate plus crunchy macadamia nuts.
—ROSEMARY DREISKE LEMMON, SD
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PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
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1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white baking chips
1 cup semisweet chocolate chunks
1 jar (3 ounces) macadamia nuts or 3/4 cup blanched almonds, chopped, divided
1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in white chips, chocolate chunks and 1/2 cup nuts.
2. Spoon into a greased 13x9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake 25-30 minutes or until top begins to crack and is golden brown. Cool on a wire rack. Cut into bars.
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Cream Cheese Marvels
Cream cheese turns an ordinary brownie or bar into a dreamy dessert. You’ll love these rich, velvety delights.
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MINTY CREAM CHEESE BARS
You’ll love the way chocolate and mint come together in these easy, creamy bars. They’re sure to be a family favorite.
—PAULA MARCHESI LENHARTSVILLE, PA
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PREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: ABOUT 2 1/2 DOZEN
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2 cups (12 ounces) semisweet chocolate chips
6 tablespoons butter, cubed
3/4 teaspoon mint extract
2 cups crushed Oreo cookies (about 20 cookies)
2 cups chopped walnuts
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
4 large eggs
2 tablespoons cold brewed coffee
1/4 cup all-purpose flour
1. In a large microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in extract until smooth. Stir in cookie crumbs and walnuts (the mixture will be very moist).
2. Set aside 2 cups for topping. Press remaining crumb mixture onto the bottom of an ungreased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until crust is lightly browned.
3. Meanwhile, in a large bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in coffee. Gradually add flour just until combined.
4. Spread over crust. Sprinkle with reserved crumb mixture. Bake for 25-27 minutes or until set. Cool on a wire rack. Cut into bars.
LEMONY CREAM CHEESE BARS
This recipe is special to me because it’s been passed down in my family for several generations. I use reduced-fat cream cheese to lighten it up while still keeping the same delicious flavor. Feel free to use regular cream cheese i
f you prefer—it’s wonderful either way!
—PATTI LAVELL ISLAMORADA, FL
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PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
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1 package lemon cake mix (regular size)
1/2 cup egg substitute, divided
1/3 cup canola oil
1 package (8 ounces) reduced-fat cream cheese
1/3 cup sugar
1 teaspoon lemon juice
1. Preheat oven to 350°. In a large bowl, combine cake mix, 1/4 cup of egg substitute and oil; mix until blended. Reserve 1/2 cup mixture for topping. Press the remaining mixture onto bottom of a 13x9-in. baking pan coated with cooking spray. Bake 11-13 minutes or until edges are light brown.
2. In a small bowl, beat cream cheese, sugar and lemon juice until smooth. Add the remaining egg substitute; beat on low speed just until blended. Spread over crust. Crumble reserved topping over the filling.
3. Bake 11-13 minutes longer or until filling is set. Cool on a wire rack 1 hour. Cut into bars. Refrigerate leftovers.
CRANBERRY EGGNOG CHEESECAKE BARS
My family loves cheesecake in all its reincarnations. These bars combine tart cranberries and rich cream cheese, and they taste even better when chilled overnight.
—CARMELL CHILDS FERRON, UT
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PREP: 20 MIN. • BAKE: 50 MIN. + CHILLING • MAKES: 2 DOZEN
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1 package spice cake mix (regular size)
2 1/2 cups old-fashioned oats
3/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/8 teaspoon ground nutmeg
1/2 cup eggnog
2 tablespoons all-purpose flour
3 large eggs
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons cornstarch
1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides; grease paper. In a large bowl, combine cake mix and oats; stir in melted butter. Reserve 1 1/3 cups crumb mixture for the topping; press remaining mixture onto bottom of prepared pan.
2. In a large bowl, beat cream cheese, sugar and nutmeg until smooth. Gradually beat in eggnog and flour. Add eggs; beat on low speed just until blended. Pour over crust.
3. In a small bowl, mix cranberry sauce and cornstarch until blended; spoon over the cheesecake layer, spreading over top. Sprinkle with reserved crumb mixture.
4. Bake 50-55 minutes or until the edges are brown and the center is almost set. Cool for 1 hour on a wire rack.
5. Refrigerate at least 2 hours. Lifting with parchment paper, remove from pan. Cut into bars.
NOTE This recipe was tested with commercially prepared eggnog.
ALMOND CHEESECAKE BARS
My sister-in-law shared the recipe for these delicious bars with me. I’ve brought them to many parties and potlucks, and someone always requests the recipe.
—MARY COUSER MAPLE PLAIN, MN
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PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 3 DOZEN
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2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners’ sugar
FILLING
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon almond extract
2 large eggs, lightly beaten
FROSTING
1 1/2 cups confectioners’ sugar
1/4 cup butter, softened
1 teaspoon almond extract
4 to 5 teaspoons milk
1. Combine the flour, butter and confectioners’ sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown.
2. For filling, in a small bowl, beat the cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
3. Combine frosting ingredients until smooth; spread over the bars. Store in the refrigerator.
COBBLESTONE BROWNIES
My family enjoys the combination of chocolate and coconut. So I stirred coconut extract into brownie batter and added flaked coconut to the cream cheese filling. These fudgy bars are the tasty result!
—PHYLLIS PERRY VASSAR, KS
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PREP: 15 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 3 DOZEN
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1 package fudge brownie mix (13x9-inch pan size)
1/2 cup canola oil
2 large eggs
1/2 teaspoon coconut extract
FILLING
1 package (8 ounces) cream cheese, softened
2 large eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 3/4 cups confectioners’ sugar
1 cup flaked coconut
1. Preheat oven to 350°. In a large bowl, beat brownie mix, oil, eggs and extract on medium speed until blended (batter will be stiff). Set aside 1 cup for topping.
2. Spread the remaining batter into a greased 13x9-in. baking pan. Bake 10-15 minutes.
3. For filling, in a large bowl, beat cream cheese, eggs and extracts until smooth. Gradually add the confectioner’s sugar and mix well. Fold in coconut. Carefully spread over brownies.
4. Drop the reserved batter by teaspoonfuls over filling. Bake 45-50 minutes or until a toothpick inserted near center comes out clean (do not overbake). Cool on a wire rack. Store in the refrigerator.
CHOCOLATE CHIP CREAM CHEESE BARS
These sweet chocolaty bars couldn’t be easier to whip up. They make a fun, quick dessert to bring to parties or serve to company.
—JENNIFER RAFFERTY MILFORD, OH
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PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
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1 package German chocolate cake mix (regular size)
1/3 cup canola oil
1 large egg
FILLING
1 package (8 ounces) cream cheese
1/3 cup sugar
1 large egg
1 cup miniature semisweet chocolate chips
1. In a large bowl, combine the cake mix, oil and egg. Set aside 1 cup for topping. Press remaining crumb mixture into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 10-12 minutes or until set.
2. For filling, in a large bowl, beat the cream cheese and sugar until smooth. Add egg; beat well. Spread over crust. Sprinkle with chocolate chips and reserved crumb mixture.
3. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars. Store in the refrigerator.
CREAM CHEESE PUMPKIN BARS
The first time I brought these to a church function, there was barely a crumb left on the platter when it was time to leave!
—KIM CHAMBERS LAURELTON, NY
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PREP: 25 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
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1 1/3 cups all-purpose flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
1 cup old-fashioned oats
1/2 cup chopped pecans
1 package (8 ounces) cream cheese, softened, cubed
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1. Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping.
2. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking
pan. Bake 15 minutes.
3. In a small bowl, beat the cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with the reserved crumb mixture.
4. Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve the bars within 2 hours or refrigerate, covered.
CREAM CHEESE STREUSEL BARS
With a chocolaty crust and crispy topping plus a soft, creamy cheese filling, these delectable bars are almost impossible to resist!
—JANET COOPS DUARTE, CA
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PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 15 SERVINGS
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1 1/4 cups confectioners’ sugar
1 cup all-purpose flour
1/3 cup baking cocoa
Taste of Home Brownies & Bars Page 14
