Today I am featuring a bar that will make your taste buds dance. They have a blueberry topping on a wonderfully buttery cake. And believe me, they are the perfect addition to any breakfast or brunch. This dessert was sitting on my counter for a few days and they passed the breakfast test, the afternoon snack, and dessert test too. Each bite is bursting with fruit flavor. You really need to try these, because you absolutely will not be disappointed. And if you like this blueberry version, you will love my Cherry Bar version that was their inspiration. (more…)
Happy New Year’s Eve! Today I have the perfect bar to ring in the new year. Most of you have already heard of seven layer bars, they are quite famous in their deliciousness. This desert has a wonderful candy bar consistency, with its rich chocolate, delectable butterscotch, toasted coconut, and crumbly graham cracker crust; no one can resist this bar. They are the perfect addition to your New Year’s Eve party and they are so simple to make. As their name suggests, you just layer the ingredients and that’s it and when they are done baking, you have a full pan of candy bar awesomeness! So if you are looking for that last-minute treat for your New Year’s Eve guests, whip up a batch of seven layer bars. If you have too many bars (like that’s even possible!) just freeze the extras.
Preheat your oven to 350 degrees. Then pour 1/2 cup of melted butter into a 9×13 inch pan.
Crush 2 cups of graham crackers in a plastic bag.
Pour the 2 cups of graham cracker crumbs on the butter in the pan.
Layer 1 cup of butterscotch chips on the graham cracker layer.
Then add the 3/4 of a cup semi-sweet chocolate chips.
Then sprinkle on the 1 cup of coconut.
Then pour 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk.
Bake 25-30 minutes. Check the bars after 20 minutes to see if they are almost done. I baked mine 25 minutes and they were done just perfectly.
Now you can let them cool and then cut into squares.
Today I’m featuring a delightful Lemon Bar recipe that my mom has made since I was a little girl. It’s one of the many classic bar recipes from my mom’s kitchen like her Chocolate Chip Bars, Banana Bars, Pumpkin Bars with Buttercream Frosting, and Cherry Bars. Like her other bars, this timeless treat is perfect for any occasion, and the lemon flavor is a nice change of pace. I have always loved its oh-so-crumbly cookie crust and vibrant yellow custard-like topping that is bursting with fresh lemon juice. So if you’re ready to make this wonderful bar, grab your fresh lemons and start cooking.
In a mixer blend together 1 cup of flour and 1/4 cup of powdered sugar. And then cut in 1/2 cup of softened butter.
Press this mixture firmly in the bottom of a 8″x 8″ baking dish.
Bake this crust 15 minutes in a 350 degree oven. While the crust is baking you can mix the lemon topping. Beat 2 eggs in a bowl.
Then mix in 2 tablespoons of flour and 1/2 teaspoon of baking powder.
Then add 1 cup of sugar.
Now you can add the 3 tablespoons of freshly squeezed lemon juice.
Now pour this mixture over the baked crust. Bake 25 minutes in a 350 degree oven. It will be golden brown when you take it out of the oven.
Now let the bars cool completely and then sprinkle them with powdered sugar.
Now the bars are finished, but you will want to wait to cut then for a few hours to let them set up.
And now you have another timeless recipe from my mom’s kitchen.
Today is National Chocolate Chip Cookie Day and in honor of that I am posting a recipe for Chocolate Chip Bars instead of cookies. Why bars you ask? It’s because I love the ease of cooking the bars in a pan instead of making individual cookies; making them the perfect choice when you are in a hurry to get to a potluck, bake sale, or birthday party. This recipe is buttery, soft, chewy and loaded with Hershey’s Chocolate pieces making them a treat that everyone will love. My mom has made these Chocolate Chip Bars since 1978; however, for this recipe I made just a few modifications. I doubled the recipe to make them extra thick and I added chocolate candy bar pieces to the top. If you need to make a bar for a large group and you don’t have a lot of time, this is the recipe for you.
They will disappear so fast people will be asking you for the recipe.
In a mixer beat 1 1/3 cups of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar together until creamy.
Mix in 4 eggs and 2 teaspoons of vanilla.
In a separate bowl mix the dry ingredients together. Then mix 2 cups of flour with 1 teaspoon of salt, and 1 1/2 teaspoons of baking soda.
Slowly mix the flour mixture into the sugar mixture until it is totally combined.
Now add in the 2 cups of rolled oats.
Then stir in the 11.5 oz bag of chocolate chips.
Spread the batter in a greased 9″x13″ baking pan. Bake in a 350 degree oven for 35 minutes or until they are set up and golden brown.
While the bars are cooking break up the 2 candy bars into squares and put them in a plastic bag in the freezer.
When the bars are finished, get the chocolate out of the freezer and place the chocolate on top of the bars while they are still hot.
Then let them cool. Now you are ready to sit down with a large glass of milk and enjoy your bars. Happy National Chocolate Chip Cookie Day!