Butter Bars Food

BAKE EXCHANGE BUTTER TART BARS

Steps:

• BOTTOM LAYER.
• Crumble all 3 ingredients together in a bowl.
• Press into ungreased 9x9" pan.
• Bake at 350°F for 15 minutes.
• SECOND LAYER.
• Mix eggs and brown sugar with spoon.
• Add the rest of the ingredients.
• Stir and spread over bottom layer.
• Bake at 350°F for 20 minutes or until light brown.

GOOEY BUTTER BARS

Steps:

• Spray 13x9 in pan, Preheat oven to 350 degrees (a must, timing is critical).
• Mix cake mix, egg and melted butter in a bowl together with a spoon until cake mix is completely moist. Press into bottom of pan.
• In another bowl mix cream cheese, the 2 eggs together slowly until it starts to get a little smooth. Then SLOWLY start adding the powder sugar. Mix until smooth and creamy; well blended. Pour over the cake mix crust.
• Put in the oven right away after its preheated. Bake at 350 for 30 minutes. Top will be golden brown all over, if not it needs just a few extra minutes until it is evenly golden.
• Let cool before you dig in so you don't burn yourselt and to let it completely set up. Once cooled for the most part ENJOY HEAVEN!

BUTTER BARS

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 pan.
• Mix together cake mix, 1 egg and butter. Mixture should be stiff like a dough.
• Press into greased pan.
• Mix together cream cheese, 2 eggs and powdered sugar and poured over the dough.
• Bake at 350 degrees for 40 - 45 minutes.

BUTTERSCOTCH PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.
• Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
• Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS

Steps:

• Line an 8- or 9- inch square baking pan with foil.
• Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
• Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

Steps:

• Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
• In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
• Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
• Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
• Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

PEANUT BUTTER BARS

Steps:

• In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S® RICE KRISPIES® cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
• Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.

NO-BAKE PEANUT BUTTER BARS

Steps:

• For the filling: Grease a 9-by-13-inch pan with some butter.
• Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.
• Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.
• For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

EASY BUTTER BARS (CAKE MIX)

Steps:

• Coat a 15x10x1-inch baking pan with some cooking spray.
• For the crust: In a medium mixing bowl, beat the cake mix, softened butter, and 1 egg with an electric mixer on low speed until mixture is crumbly.
• Pat into the bottom of the pan; set aside.
• In a medium mixing bowl, combine cream cheese, the 2 eggs, and butter flavoring, if you like, and beat until smooth.
• Add the powdered sugar and beat on low speed until well combined.
• Spread on top of crust in pan.
• Bake the bars in a 350 degree F oven for 25 to 30 minutes or until the filling is set and golden brown.
• Cool in pan on a wire rack. (The filling will fall when it's cooled.)
• Cut into the bars.
• Garnish with cranberries and fresh mint leaves, if you like.

THE ULTIMATE LEMON BUTTER BAR

Steps:

• EQUIPMENT:
• 8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.
• SHORTBREAD BASE
• Food Processor Method
• Cut the butter into 1-inch cubes, wrap it, and refrigerate.
• In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.
• Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.
• Electric Mixer Method or by Hand
• In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman's fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.
• In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.
• For Both Methods
• Place 1 oven rack in the middle of the oven.
• Preheat oven to 325°F.
• Pat the dough into the prepared pan. Use a fork to prick the dough all over.
• Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).
• While the shortbread is baking, prepare the Lemon Curd Topping.
• LEMON CURD TOPPING
• Have a strainer, suspended over a bowl, ready near the range.
• In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)
• When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.
• When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.
• Cool the lemon curd-topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.
• Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd-covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.
• The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.
• Store:
• In an airtight container at room temperature, or in the refrigerator or freezer.
• Keeps:
• 3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.
• Smart Cookie
• • Cooking the topping before pouring it into the shortbread ensures crispness as opposed to the usual pastiness of the pastry.
• • Returning the curd to the oven, where it will be exposed to heat without stirring, causes the yolk to rebond, making it firm enough to cut after cooling.
• • If each lemon is heated about 10 seconds in a microwave oven on high power and rolled around while pressing on it lightly, it will release a significantly greater quantity of juice.
• • An aluminum pan should not be used to prepare the lemon curd because it will react with the egg yolks, turning them chartreuse.
• • Sugar raises the coagulation point of the egg yolk. It also protects it from premature coagulation during the addition of the lemon juice. If the juice were added directly to the unprotected yolk, the yolk would partially coagulate and, when strained, a large percentage of it would be left behind in the strainer. Be sure to mix the sugar well with the egg yolks before adding the juice.

PEANUT BUTTER BARS RECIPE

Steps:

• Microwave peanut butter and honey in large microwaveable bowl on HIGH 1-1/2 min. or until bubbly around edge; stir.
• Add remaining ingredients; mix well.
• Press onto bottom of foil-lined 13x9-inch pan. Cool before cutting into bars.

PEANUT BUTTER BARS I

Steps:

• In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
• In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

BUTTER BRICKLE BARS

Steps:

• Preheat the oven to 350.
• Mix cake mix, egg and butter. It will be the consistency of a pie crust dough.
• Press the mixture in the bottom of a well greased sided cookie sheet. It may seem a little thin but it is ok.
• Mix the milk, chips and pecans.
• Spread the mixture over the dough.
• bake 25 minutes
• Once these have cooled, you can cut them up.