1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1. In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13x9-in. baking pan. Bake at 375° for 12 minutes.
2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
3. Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden.
COCONUT-PINEAPPLE RHUBARB BARS
I make this crunchy, buttery dessert bar with homegrown rhubarb. It’s great served warm with a scoop of frozen yogurt or ice cream.
—RAYMONDE BOURGEOIS SWASTIKA, ON
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PREP: 25 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 2 DOZEN
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3 cups chopped fresh or frozen rhubarb (about 3/4 pound)
1 cup coarsely chopped fresh pineapple
1/2 cup packed brown sugar
4 tablespoons water, divided
1 teaspoon lemon juice
2 tablespoons cornstarch
1/2 teaspoon coconut extract, optional
CRUST AND TOPPING
2 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 cup flaked coconut
1/2 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
1. Preheat oven to 350°. In a large saucepan, combine the rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until rhubarb is tender.
2. In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; if desired, stir in extract.
3. In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture.
4. Bake 40-45 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars.
MAPLE-GLAZED CINNAMON CHIP BARS
Cinnamon chips and a maple glaze add fabulous flavor. When I make these, the kitchen smells just like Christmas. The glaze fancies them up a bit.
—LYNDI PILCH SPRINGFIELD, MO
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PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 2 DOZEN
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1 cup butter, softened
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup cinnamon baking chips
1 tablespoon cinnamon-sugar
GLAZE
1/2 cup confectioners’ sugar
3 tablespoons maple syrup
1/2 teaspoon vanilla extract
1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until well blended. Beat in eggs and vanilla. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cinnamon chips.
2. Spread into a greased 13x9-in. baking pan. Sprinkle with the cinnamon-sugar. Bake for 20-25 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
3. In a small bowl, mix all glaze ingredients until smooth; drizzle over top. Cut into bars. Store in an airtight container.
BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with.
—DENISE NYLAND PANAMA CITY, FL
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PREP: 20 MIN. + COOLING • BAKE: 40 MIN. + COOLING • MAKES: 3 DOZEN
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2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups flaked coconut, divided
1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.
2. In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake 12-15 minutes or until light brown. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.
3. In a large bowl, whisk the first seven filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake 25-30 minutes or until light golden brown. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars.
MILLION DOLLAR PECAN BARS
Invest 15 minutes of your time and enjoy a big payoff when you pull these rich bars of golden layered goodness from your oven.
—LAURA DAVIS RUSK, TX
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PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 2 DOZEN
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3/4 cup butter, softened
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 package butter pecan cake mix (regular size)
2 1/2 cups quick-cooking oats
FILLING
1 can (14 ounces) sweetened condensed milk
2 cups milk chocolate chips
1 cup butterscotch chips
1 tablespoon butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add cake mix just until blended. Stir in oats. Press 3 cups onto the bottom of a greased 13x9-in. baking pan.
2. In a large microwave-safe bowl, combine milk and chips. Microwave, uncovered, on high for 2 minutes; stir. Cook 1-2 1/2 minutes longer or until chips are melted, stirring every 30 seconds. Stir in butter and vanilla until melted. Stir in pecans. Spread over crust.
3. Crumble remaining oat mixture; sprinkle over top. Bake at 350° for 20-25 minutes or until topping is golden brown. Cool on a wire rack. Cut into bars.
GOOEY BUTTERSCOTCH BARS
These bars are a butterscotch lover’s dream. Try my recipe or have fun experimenting with different flavors of pudding, chips and cookie mix. So many possibilities!
—CAROL BREWER FAIRBORN, OH
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PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: ABOUT 3 DOZEN
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1 package (17 1/2 ounces) sugar cookie mix
1 package (3.4 ounces) instant butterscotch pudding mix
1/2 cup butter, softened
1 large egg
1 package (14 ounces) caramels
1/2 cup evaporated milk
2 cups mixed nuts
1 teaspoon vanilla extract
1 cup butterscotch chips
1. In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until set.
2. In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips.
3. Cool completely. Cut into bars. Store in an airtight container.
; TOP TIP
BUTTERSCOTCH FLAVOR ENHANCER
Whenever I make anything with butterscotch, I replace the vanilla extract (if called for) with almond extract to take the flavor up a notch.
—DANA W. LADYSMITH, WI
FROSTED BANANA BARS
These bars are always a hit at potlucks in the small rural farming community where my husband and I live. I also serve them at coffee hour after church. They’re so moist and delicious that wherever I take them, they don’t last long.
—KAREN DRYAK NIOBRARA, NE
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PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 3 DOZEN
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1/2 cup butter, softened
2 cups sugar
3 large eggs
1 1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt
FROSTING
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
2. Transfer mixture to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost bars.
CHERRY COCONUT TREATS
My great-grandmother created this recipe more than 100 years ago, so it’s made many appearances at family parties. Make the treats even more fun for the holidays by using both red and green maraschino cherries.
—ANNE MULLEN WINDSOR, ON
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PREP: 15 MIN. • BAKE: 35 MIN. + CHILLING • MAKES: 2 DOZEN
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1 1/2 cups all-purpose flour
1 cup graham cracker crumbs
2/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, melted
FILLING
4 cups finely shredded unsweetened coconut
2 cans (14 ounces each) sweetened condensed milk
2 jars (10 ounces each) maraschino cherries, drained and chopped
2 teaspoons vanilla extract
1 teaspoon almond extract
1. Preheat oven to 325°. In a small bowl, mix the first five ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan.
2. In another bowl, mix filling ingredients; pour over crust. Bake 35-40 minutes or until edges are lightly browned. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.
NOTE Look for unsweetened coconut in the baking or health food section.
CHOCOLATE TOFFEE DELIGHTS
I combined my favorite shortbread recipe with some ingredients I had on hand, and these wonderful bars were the result. They remind me of my favorite Girl Scout cookie.
—SHANNON KOENE BLACKSBURG, VA
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PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 3 DOZEN
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1 cup butter, softened
1/2 cup plus 2 tablespoons sugar, divided
3/4 teaspoon almond extract
1/2 teaspoon coconut extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup flaked coconut
1/2 cup sliced almonds, toasted and cooled
1 jar (12 1/4 ounces) caramel ice cream topping
3/4 cup dark chocolate chips
1. Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to creamed mixture and mix well.
2. Press into a greased 13x9-in. baking pan. Bake 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
3. Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake 5-10 minutes or until edges are bubbly. Cool on a wire rack.
4. In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container.
HUMBLE BUMBLE CRUMBLE BARS
I needed a yummy treat for my bingo group. I asked my hubby for ideas, and he suggested a fruit bar. These berry-topped bars are slightly sweet and easy to make.
—NANCY PHILLIPS PORTLAND, ME
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PREP: 30 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 15 SERVINGS
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1/2 cup butter, softened
3/4 cup sugar
1 large egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
FILLING
2 cups chunky applesauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups fresh blackberries
2 cups fresh raspberries
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1/2 cup crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Bake 12-15 minutes or until lightly browned. Cool on a wire rack.
2. Stir brown sugar and cinnamon into reserved topping; set aside. In a large bowl, combine the applesauce, cinnamon and nutmeg until blended. Spread over crust; top with berries and reserved topping. Bake 30-35 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars.
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Chocolate Sensations
Surrender to your deepest chocolate craving with these treats. They’re a chocolate lover’s dream come true!
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LUSCIOUS FUDGY BROWNIES
I’m always especially careful not to overbake this favorite after-dinner treat because I love the ooey-gooey middle in these brownies.
—KRISTA FRANK RHODODENDRON, OR
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PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 16 BROWNIES
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1 cup sugar
3 tablespoons butter, melted
3 tablespoons reduced-fat vanilla yogurt
1 teaspoon vanilla extract
1 large egg, lightly beaten
3/4 cup all-purpose flour
1/3 cup baking cocoa
1/8 teaspoon salt
1. In a small bowl, combine the sugar, butter, yogurt and vanilla. Stir in egg until blended. Combine the flour, cocoa and salt; stir into the sugar mixture. Transfer to an 8-in. square baking dish coated with cooking spray.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean and brownies begin to pull away from sides of pan. Cool on a wire rack. Cut into eight pieces, then cut each diagonally in half.
BEST FUDGY BROWNIES
I love to bake treats like these delish brownies to share with my friends and co-workers. I grew up on a farm, and I helped my mother make yummy desserts like this—and meals, too—for our family of eight.
—JUDY CUNNINGHAM MAX, ND
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PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 2 1/2 DOZEN
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; 1 1/3 cups butter, softened
2 2/3 cups sugar
4 large eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon salt
Confectioners’ sugar, optional
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture.
2. Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely. Dust brownies with confectioners’ sugar if desired.
LAYERED PEANUT BUTTER BROWNIES
The classic combo of chocolate and peanut butter makes these crowd-pleasing brownies stand out. They even won a ribbon at a local fair. You’ll love them, too!
—MARGARET MCNEIL GERMANTOWN, TN
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PREP: 15 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 3 DOZEN
Taste of Home Brownies & Bars Page 4