1. Preheat oven to 325°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease and flour the paper; set aside. In a microwave, melt butter and unsweetened chocolate; stir until smooth. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Gradually add flour.
2. Transfer to prepared pan. Bake 15-20 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool 10 minutes before removing from pan to a wire rack to cool completely.
3. In a microwave, heat preserves until melted. Cut cake into four 7 1/2x5-in. rectangles. Spread half of the preserves over two rectangles. Top each with remaining cake and spread with remaining preserves. Cut into bars.
4. In a microwave, melt semisweet chocolate; stir until smooth. Drizzle over bars. Let stand until set. Store in an airtight container in the refrigerator.
RUSTIC NUT BARS
Folks love crunching into the shortbreadlike crust and nutty topping on these chewy, gooey bars. This recipe is a keeper!
—BARBARA DRISCOLL WEST ALLIS, WI
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PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: ABOUT 3 DOZEN
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1 tablespoon plus 3/4 cup cold butter, divided
2 1/3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
TOPPING
2/3 cup honey
1/2 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1 cup chopped hazelnuts, toasted
1 cup salted cashews
1 cup pistachios
1 cup salted roasted almonds
1. Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 inch. Grease foil with 1 tablespoon butter.
2. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry). Press firmly onto bottom of prepared pan.
3. Bake 18-20 minutes or until edges are golden brown. Cool on a wire rack.
4. In a large heavy saucepan, combine honey, brown sugar and salt; bring to a boil over medium heat, stirring frequently to dissolve sugar. Boil 2 minutes, without stirring. Stir in butter and cream; return to a boil. Cook and stir 1 minute or until smooth. Remove from heat; stir in nuts. Spread over crust.
5. Bake 15-20 minutes or until topping is bubbly. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Discard foil; 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.
BIG BATCH
PECAN SHORTBREAD DIAMONDS
My mother and I used to make these rich, buttery shortbread cookies every year around the holidays, both to enjoy at home and to give as gifts. With a hint of chocolate and a chewy pecan filling, they are exceptionally good. The diamond shape adds a special touch.
—JANE ELLEN BENROTH BLUFFTON, OH
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PREP: 40 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 5 DOZEN
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3/4 cup butter, softened
1/2 cup confectioners’ sugar
2 cups all-purpose flour
1/2 teaspoon salt
FILLING
2 ounces unsweetened chocolate, chopped
4 large eggs
1 1/2 cups packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups chopped pecans
1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press into an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 5 minutes on a wire rack. Reduce temperature to 350°.
2. To make filling, in a microwave-safe bowl, melt chocolate; stir until smooth. Cool. In a large bowl, combine the eggs, brown sugar, vanilla, salt and melted chocolate; fold in pecans.
3. Pour filling over crust. Bake for 18-20 minutes or until filling is set. Cool completely on a wire rack. Cut into diamond-shaped bars.
WARREN’S OATMEAL JAM SQUARES
I’ve lived more than 100 years, and I think baking is one of life’s greatest joys. I make these jam-filled bars in my toaster oven for my fellow friends and residents at our assisted living home.
—WARREN PATRICK TOWNSHEND, VERMONT
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PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 16 SQUARES
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1 1/4 cups quick-cooking oats
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
2 teaspoons vanilla extract
1 jar (10 ounces) seedless raspberry jam or jam of your choice
4 whole graham crackers, crushed
1. Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, mix melted butter and vanilla; add to oat mixture, stirring until crumbly. Reserve 1 cup mixture for topping.
2. Press remaining mixture onto bottom of a greased 9-in. square baking pan. Spread jam over top to within 1/2 in. of edges. Add crushed graham crackers to reserved topping; sprinkle over jam.
3. Bake 25-30 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into squares.
BANANA SQUARES
My husband was in the Navy when we got married. We were stationed in Puerto Rico and had banana trees growing in our yard, so I came up with creative ways to use up dozens of ripe bananas at a time. These yummy squares became a favorite. They freeze well and are a great snack to have on hand when friends drop in to visit.
—SUSAN MILLER RALEIGH, NC
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PREP: 20 MIN. • BAKE: 45 MIN. • MAKES: 12-16 SERVINGS
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2 large eggs, separated
2/3 cup shortening
1 1/2 cups sugar
1 cup mashed ripe bananas (2 to 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts, optional
Whipped cream and sliced bananas, optional
1. In a small bowl, beat egg whites until soft peaks form; set aside. In a large bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add the bananas. Combine the flour and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired.
2. Pour into a greased 13x9-in. baking dish. Bake at 350° for 45-50 minutes. Cool on a wire rack.
3. If desired, garnish with whipped cream and a few banana slices.
TOP TIP
FREEZE EXTRA BANANAS
Peel and mash overripe bananas with 1 teaspoon of lemon juice for each banana used. Freeze in 1- or 2-cup amounts in airtight containers for up to 6 months. About 1 1/3 cups mashed bananas equals three medium or four small bananas.
SUPER BROWNIES
Loaded with macadamia nuts, these chunky bite-size treats never fail to catch attention on a buffet table. If you prefer, replace the macadamia nuts with pecans.
—BERNICE MUILENBURG MOLALLA, OR
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PREP: 20 MIN. • BAKE: 55 MIN. + COOLING • MAKES: ABOUT 3 1/2 DOZEN
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1/2 cup butter, cubed
1 1/2 cups sugar
4 2/3 cups (28 ounces) semisweet chocolate chips, divided
3 tablespoons hot water
; 4 large eggs
5 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped macadamia nuts or pecans, divided
1. In a large saucepan, melt butter with sugar over medium heat. Remove from the heat; stir in 2 cups chocolate chips until melted.
2. Pour into a large bowl; beat in water. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; beat into the chocolate mixture until blended. Stir in 2 cups chocolate chips and 1 cup nuts.
3. Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and nuts. Bake at 325° for 55 minutes or until the center is set (do not overbake). Cool on a wire rack.
CHOCOLATE BUTTERMILK SQUARES
Every time I bring these chocolate goodies to a party or potluck, the pan comes back clean! At home, they disappear as fast as I make them. See photo.
—CLARICE BAKER STROMSBURG, NE
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PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 15 SERVINGS
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1 cup butter, cubed
1/4 cup baking cocoa
1 cup water
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs, beaten
1 teaspoon vanilla extract
3 to 4 drops red food coloring, optional
FROSTING
1/2 cup butter, cubed
1/4 cup baking cocoa
1/4 cup buttermilk
3 3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
Dash salt
3/4 cup chopped almonds, optional
1. In a large saucepan, bring butter, cocoa and water just to a boil. Cool.
2. Meanwhile, in a large bowl, combine the flour, sugar, baking soda and salt. Add cocoa mixture and buttermilk; mix well. Beat in eggs, vanilla and, if desired, food coloring. Pour into a greased and floured 15x10x1-in. baking pan.
3. Bake at 350° for 20 minutes. For frosting, melt cubed butter with cocoa and buttermilk. Stir in confectioners’ sugar, vanilla and salt. Spread over warm cake. Garnish with nuts if desired.
STRAWBERRY-LIME BARS
My family loves fresh strawberries. This yummy layered dessert is a spin on a classic. It boasts the same sweet berries and salty pretzel crust, but with a zesty hint of lime.
—ALEXANDRA BARNETT FOREST, VA
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PREP: 25 MIN. + CHILLING • BAKE: 10 MIN. + COOLING • MAKES: 2 DOZEN
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2 cups finely crushed pretzels (about 6 ounces)
3/4 cup sugar, divided
3/4 cup butter, melted
2 cups boiling water
1 package (6 ounces) strawberry gelatin
1 pound fresh strawberries, chopped
2 packages (8 ounces each) cream cheese, softened
1 tablespoon grated lime peel
1/4 cup lime juice
1 teaspoon vanilla extract
1. Preheat oven to 350°. Place crushed pretzels and 1/4 cup sugar in a small bowl; stir in melted butter. Spread out in an ungreased 15x10x1-in. baking pan. To toast, bake 9-11 minutes or until golden brown. Cool completely.
2. Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Gently stir in strawberries. Cool slightly. Refrigerate 30 minutes.
3. In a large bowl, beat cream cheese, lime peel, lime juice, vanilla and remaining sugar until blended. Stir in cooled pretzel mixture. Spread into an ungreased 13x9-in. baking pan. Top with strawberry mixture. Refrigerate, covered, 2 hours or until firm.
CRANBERRY CLEMENTINE BARS
I love citrus bars, especially around the holidays. Clementines are in abundance that time of year, so I put a slight twist on traditional lemon bars with these refreshing treats. The addition of cranberries adds a lovely pop of color.
—LAURIE LUFKIN ESSEX, MA
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PREP: 25 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
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1 1/2 cups all-purpose flour
1/2 cup dried cranberries
1/4 cup confectioners’ sugar
1/2 teaspoon salt
1 cup cold butter, cubed
FILLING
5 large eggs
1 3/4 cups sugar
3 tablespoons cornstarch
2 tablespoons butter, melted
1 to 2 tablespoons grated clementine or orange peel
1/3 cup clementine or orange juice
1 teaspoon vanilla extract
1/2 teaspoon salt
Confectioners’ sugar
1. Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil.
2. Place flour, cranberries, confectioners’ sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Press onto bottom of prepared pan. Bake 14-18 minutes or until edges are golden brown.
3. In a large bowl, whisk eggs, sugar, cornstarch, melted butter, clementine peel, juice, vanilla and salt until blended. Pour over warm crust. Bake 18-22 minutes longer or until filling is set. Cool completely in pan on a wire rack.
4. Dust with confectioners’ sugar. Lifting with foil, remove from pan. Cut into bars. Refrigerate leftovers.
S’MORE BARS
These yummy bars will elicit sweet campfire memories, whether they are served for dessert or as a snack.
—LISA MORIARTY WILTON, NH
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PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 1 1/2 DOZEN
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1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/8 teaspoon salt
5 milk chocolate candy bars (1.55 ounces each)
1 cup marshmallow creme
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, graham cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
2. Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
3. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
TOP TIP
MARSHMALLOW CREME
Marshmallow creme is easy to remove from a jar—just place the jar in a pan of very hot water first. Then, use a wooden spoon to scoop out the creme.
—MARY F. PORT ORANGE, FL
BIG BATCH
CHOCOLATE MINT BROWNIES
One of the best things about this recipe is that the brownies get even more tender and moist if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long!
—HELEN BAINES ELKTON, MD
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PREP: 20 MIN. • BAKE: 30 MIN. + CHILLING • MAKES: 5-6 DOZEN
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1/2 cup butter, softened
1 cup sugar
4 large eggs
1 can (16 ounces) chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
FILLING
1/2 cup butter, softened
2 cups confectioners’ sugar
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
TOPPING
&n
bsp; 1 package (10 ounces) mint chocolate chips
1/2 cup plus 1 tablespoon butter, cubed
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well.
2. Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
3. For filling, in a small bowl, cream butter and confectioners’ sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
4. For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator.
NOTE If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
ALMOST A CANDY BAR
I love candy bars and marshmallows, so this recipe was a cinch to create. The bars make great individually wrapped treats for bake sales, picnics, lunch boxes or on-the-go snacking. And with all the different layers and flavors, there’s a little something for everyone.
Taste of Home Brownies & Bars Page 2