RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES
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RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES
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Well, we started a collection of brownie recipes, how about we start a recipe collection of dessert bars, fruit snack bars and cookies?  This is a shared idea of Nikki and myself.  If you al
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RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/26/2011 11:58 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Well, we started a collection of brownie recipes, how about we start a recipe collection of dessert bars, fruit snack bars and cookies?  This is a shared idea of Nikki and myself.  If you all want to do this, post your comments and then we will start our collection!

Thank you!

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/26/2011 5:03 PM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Sounds great!!!  Count me in!!!!

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/26/2011 6:09 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
Count me in! 
And I vote twice for cookies Wink

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/26/2011 9:05 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES:
Count me in!  And I vote twice for cookies
Posted by Nancy G


Nancy, you can only vote twice if you live in Chicago..... (only kidding Chicagoans!)

Susan, Getting my recipes ready are we going to post them in another area? What is the plan??

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/26/2011 11:01 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES:
In Response to Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES : Nancy, you can only vote twice if you live in Chicago..... (only kidding Chicagoans!) Susan, Getting my recipes ready are we going to post them in another area? What is the plan??
Posted by nikki p


Nikki...

Do you want to post them in What are you baking or Holiday/Entertaining?  Also, it's a lot of typing and to put them in 2 different areas will take quite amount of time. 

What are your thoughts Nikki?!

:')

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/26/2011 11:06 PM EDT
Posts: 1817
First: 9/9/2008
Last: 4/15/2014
Take it from me Nancy, I used to live in Chicago, not only can you vote twice.....you can even vote after you die LOL.  Sorry, couldn't resist.

This sounds like a great idea Susan and Nikki.  Why not just post it on here since the conversation is already started?  Just a thought.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/27/2011 6:47 AM EDT
Posts: 3538
First: 1/16/2009
Last: 4/16/2014
Tlhis sounds like a great idea to me.  Go for it!!!

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/27/2011 8:39 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
This sounds like the perfect place. So let's get the ball rolling.
Caramel-Chocolate Shortbread Bars
Shortbread crust:
3/4 Cup softened butter
3/4 Cup confectioners sugar
1 1/2 tsp vanilla extract
2 1/4 Cup flour
Caramel filling:
1 Cup packed light brown sugar
1/2 Cup honey
1/2 Cup butter
1/3 Cup granulated sugar
1/4 Cup heavy cream,(whipping)
2 tsp vanilla extract
Chocolate glaze:
3 squares chocolate, semi sweet. (that's 3 ounces)
1 square, 1 ounce unsweetened chocolate
2 Tb butter
1 Tb corn syrup

1. Pre heat oven to 350 degrees. Line 13X9 pan with foil or parchment, grease foil.
2.Prepare crust: In large bowl, with mixer at medium speed, beat butter, confectioners sugar, and vanilla until creamy, about 2 minutes.  At low speed, gradually beat in flour until evenly moistened (mixture  will resemble fine crumbs).
3. Sprinkle crumbs in prepared pan.  With hand, firmly press crumbs onto bottom and about 1/4 inch up the sides of the pan to form the crust.  Bake until lightly browned, 25 to 30 minutes.  Place on wire rack.
4. Prepare filling: In 2 quart saucepan, heat brown sugar, honey, butter, granulated sugar, cream and vanilla, stirring frequently, to a full rolling boil over high heat; set candy thermometer in place and continue cooking, without stirring, until temperature reaches 248 degrees F, or firm ball stage.
5. Pour hot caramel over warm crust.  Cool in pan on wire rack 1 hour or until caramel is room temperature and has formed a skin on top.
6. Prepare glaze: In 1 quart saucepan, heat semi sweet and unsweetened chocolates, butter and corn syrup over low heat, stirring frequently, until smooth.
7 Pour glaze over caramel; spread evenly, being careful not to push caramel layer around.  cover and refrigerate until bars are cold and glaze has set, at least 30 minutes.
8. Lift foil out of pan, peel foil from sides, cut into bars.


BLOND BOMBSHELLS
2 1/2 Cups flour
1 tsp baking soda
1 tsp salt
3/4 Cup butter or margarine
1 package light or dark brown sugar, 1 pound
1 Tb vanilla extract
3 large eggs
3 Cups mixed add-ins such as:
chopped pecans, walnuts, dried cherries, cranberries, raisins, chocolate chips, toffee chips, coconut...

Pre heat oven to 350. Line a 15 1/2 X 10 1/2 jelly roll pan with foil or parchment.  Grease foil.
In a medium bowl, with whisk mix flour, baking soda and salt.
In a 3 to 4 quart saucepan, melt butter over medium heat.  Remove saucepan from heat stir in sugar and vanilla. Add eggs one at a time; stir until well mixed after each addition.  Stir in flour mixture and add-ins just until blended. Spread batter into pan.
Bake blondies until toothpick inserted 2 inches from the edge comes out almost clean, about 25 minutes. DO NOT overbake blondie will firm as it cools. Cool completely on wire rack.
When cool lift out foil and cut into bars  Makes 24 bars.


Happy baking hope you enjoy these.  Looking forward to sharing more and seeing some others.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/27/2011 5:10 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
APRICOT BARS

3/4 CUP BUTTER
1 CUP SUGAR
1 EGG
2 CUPS ALL-PURPOSE FLOUR
1/4 TSP. BAKING POWDER
1-1/3 CUPS FLAKED COCONUT
1/2 CUP CHOPPED WALNUTS
1/2 TSP. VANILLA
1 JAR (12 OUNCES) APRICOT PRESERVES

1.  IN A MIXING BOWL, CREAM BUTTER AND SUGAR.  ADD EGGS AND MIX WELL.  COMBINE FLOUR AND BAKING POWDER; GRADUALLY ADD TO BUTTER MIXTURE.  ADD COCONUT, WALNUTS AND EXTRACT; MIX THOROUGHLY.

2.  PRESS TWO-THIRDS OF DOUGH INTO A GREASED 13-IN. X 9-IN. X 2-IN. BAKING PAN.  SPREAD WITH PRESERVES; CRUMBLE REMAINING DOUGH OVER PRESERVES.

3.  BAKE AT 350* FOR 30-35 MINUTES OR UNTIL GOLDEN BROWN.  COOL IN PAN ON WIRE RACK.  CUT INTO BAR. YIELD:36 BARS.

Here is my first recipe and there will be more to follow!  Enjoy!!

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/27/2011 10:50 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
                      PRUNE OATMEAL BARS :    pre heat oven to 350* 1 cup of chopped prunes,1/4 cup granulated sugar,1t.grated lemon rind,1T. lemon juice,combine and cook these ingredients over a low heat until thick,cool.  1 1/2 cup rolled oats,1/2 cup brown sugar,3/4 cup flour,1/4 t.salt, 2/3 cup butter. Mix oats,brown sugar,flour,salt and cut in butter.Press half the oat mixture in a 8x8 greased baking pan.Spread cooled prune mixture over the oat mixture and sprinkle the remaining oat mixture over the prune,press gently.Bake @ 350* for 35 min.Cool and cut into bars.Nikki and Susan I hope you don't mind if I post a couple recipes here?

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/28/2011 1:42 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
               LEMON BARS:  Preheat oven to 350* Crust,2 cups flour,1 cup powder sugar,pinch of salt,2 sticks of butter @room temp.Filling 4 eggs,2 cups sugar,6T.fresh lemon juice.Mix together flour,powder sugar,pinch of salt,cut in butter to make a crumbly mixture.Press this into a greased 9x13 pan and bake for 20 minutes.While that is baking make filling,mix together eggs,sugar and lemon juice.When the crust is finished baking remove from oven and pour the lemon filling evenly over the baked crust,return to the oven and bake 25 minutes longer.When cool sprinkle with additional powder sugar and cut into bars.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/28/2011 3:41 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
LEMON SNOWBALLS

1/2 CUP BUTTER, SOFTENED
2/3 CUP SUGAR
1 EGG
1/4 CUP LEMON JUICE
1 TBSP. GRATED LEMON PEEL
1-3/4 CUPS ALL-PURPOSE FLOUR
1/4 TSP. BAKING SODA
1/4 TSP. CREAM OF TARTAR
1/4 TSP. SALT
1/2 CUP FINELY CHOPPED ALMONDS
CONFECTIONERS' SUGAR

1.  IN A MIXING BOWL, CREAM BUTTER, SUGAR AND EGG UNTIL WELL BLENDED.  ADD LEMON JUICE AND PEEL.  COMBINE FLOUR, BAKING SODA, CREAM OF TARTAR AND SALT; STIR INTO CREAMED MIXTURE.  ADD ALMONDS.  COVER AND REFRIGERATE DOUGH FOR AT LEAST 1 HOUR OR OVERNIGHT.

2.  ROLL INTO 1-IN. BALLS.  PLACE ON  UNGREASED BAKING SHEET.  BAKE AT 350* FOR 10-12 MINUTES OR UNTIL BOTTOMS ARE LIGHTLY BROWNED (COOKIES WILL NOT BROWN ON THE TOP).

3.  REMOVE IMMEDIATELY TO WIRE RACKS; COOL FOR 5 MINUTES, THEN ROLL IN CONFECTIONERS' SUGAR.  YIELD: ABOUT 3 DOZEN

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/28/2011 8:51 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014

OK, I'm gonna get healthy on y'all.

Whole-Wheat Fig Bars
4 ounces dried figs, about 3/4 Cup
1/2 cup flour
1/2 Cup whole wheat flour
1/3 Cup packed dark brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp baking powder
1/4 tsp salt
1/3 Cup molasses
2 Tb butter, melted
1 tsp vanilla
1 large egg while
Pre heat oven to 350 degrees F. Line 8 inch square pan with foil or parchment. Grease foil or parchment
With kitchen shears cut stems from figs; cut figs into small pieces.
In large bowl, with spoon, stir figs, flours, brown sugar, cinnamon, ginger, baking powder, and salt just until mixed.  Stir in molasses, butter, vanilla, and egg white just until blended and evenly moistened.  With metal spatula, spread batter evenly in pan. (batter will be sticky)
Bake until toothpick inserted in center comes out clean, about 20 to 25 minutes.  cool completely on wire rack in pan.
When cool lift foil out of pan and peel off, cut into bars. Makes 12 bars. (about 130 cal each.)

Breakfast Granola Bars
2 Cups old fashioned oats, uncooked
1 Cup flour
3/4 Cup brown sugar
3/4 Cup dark seedless raisins
1/2 Cup toasted wheat germ
3/4 tsp salt
3/4 tsp ground cinnamon
1/2 Cup vegetable oil
1/2 Cup honey
1 large egg
2 tsp vanilla extract
Pre heat oven to 350 line 13X9 pan with foil or parchment, grease foil
In large bowl, with spoon mix oats, flour, brown sugar, raisins, wheat germ, cinnamon until combined.  Add oil, honey, egg and vanilla; stir until blended.  With wit hand pat into prepared pan.
Bake until pale golden around edges, 30 to 35 minutes.  Cool completely in pan on wire rack.
When cool lift from pan, peel away foil or parchment.  Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.  Makes 24 bars.
185 calories each, 4g Protein, 30g carbohydrates, 6 g total fat (1g sat fat) 1.4 gr fiber, 9mg cholesterol, 75mg Sodium.

Healthy eating....

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/28/2011 11:19 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
Fantastic Cookies ..........

SHREWSBURY CAKES  
350* - ungreased sheet - 8-10 minutes - 3 doz. small cookies

1/4 cup butter
1/4 cup shortening
1 cup sugar
1 1/2 tsp grated orange peel (I use a big glug - 4 tsps? - lemon extract)
1 tsp vanilla
1 egg
3 Tblsp milk (I use less because of the lemon extract)
2 cups flour
1 tsp baking soda
2 tsps cream of tartar
1/4 tsp salt
Cream butter, shortening and sugar. Add peel and vanilla. Add egg and milk. 
Sift (not me - I don't sift anything)flour and other dry ingredients , add to creamed mixture and mix well.
Roll into 1" balls.  (I roll balls in sugar).  Place 1 1/2 inches apart on ungreased sheet.
Bake 1t 350* 8 - 10 minutes.  Cool on sheet 2 minutes and remove to rack.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/29/2011 5:11 AM EDT
Posts: 939
First: 5/3/2009
Last: 10/4/2012
                Amaretti
3/4 C blanched almonds, finely ground (use food processor)
3/4 C sugar
2 large egg whites
1/2 tsap almond extract
   Preheat oven to 350
Mix  all in a bowl to form a thick, sticky dough. Drop about 1/2 tsp of dough on a parchment paper lined cookie sheet. Bake about 15 min. till lightly brown around the edges. Remove from oven & let cool 5 min. before removing from paper with a spatula. About 36 cookies

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/29/2011 9:57 AM EDT
Posts: 2514
First: 6/4/2010
Last: 4/16/2014
Imade some fruits bars and they are great tasting to,

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/29/2011 2:33 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
CHOCOLATE CHERRY BARS

1-3/4 CUPS ALL-PURPOSE FLOUR
1 CUP SUGAR
1/4 CUP BAKING COCOA
1 CUP COLD BUTTER
1 EGG, LIGHTLY BEATEN
1 TSP. ALMOND EXTRACT
1 CAN (12 OUNCES) CHERRY PIE FILLING
2 CUPS (12 OUNCES) SEMISWEET CHOC. CHIPS
1 CUP CHOPPED ALMONDS

1.  IN A BOWL, COMBINE THE FLOUR, SUGAR AND COCOA.  CUT INTO BUTTER UNTIL CRUMBLY.  ADD EGG AND ALMOND EXTRACT UNTIL BLENDED; SET ASIDE 1 CUP FOR TOPPING.

2,  PRESS REMAINING CRUMB MIXTURE INTO A GREASED 13-IN. X 9-IN. X 2- IN. BAKING PAN.  CAREFULLY TOP WITH PIE FILLING.  COMBINE CHOC. CHIPS, ALMONDS AND RESERVED CRUMB MIXTURE; SPRINKLE OVER PIE FILLING.

3.  BAKE AT 350* FOR 35-40 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.  COOL; REFRIGERATE FOR AT LEAST 2 HOURS BEFORE CUTTING.  YIELD:3 DOZEN.

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/29/2011 4:05 PM EDT
Posts: 499
First: 8/12/2008
Last: 3/7/2012
Ohh, yum yum.  So many great sounding recipes!
Now, please, some cooler weather so I can be willing to turn the oven on.
With the AC needing to run nearly non-stop I don't like to heat up the kitchen - oven or anything else for that matter
 Only 90 in the shade today after nearly a whole week of 100+ heat index

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/29/2011 4:55 PM EDT
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
They all sound delicious - can't wait to try some of them!

Re: RECIPES FOR DESSERT BARS, FRUIT SNACK BARS AND COOKIES

posted at 7/29/2011 8:06 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
Last night I turned on the oven ....
I thought because it was so late the a/c wouldn't have to work too hard. 
I was wrong --
I had the thing set at 73* and it ran without stopping but I still was dripping sweat working at the oven.
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