DOUBLE-BERRY WHITE CHOCOLATE CRUMBLE BARS
Sugar cookie mix does double duty in these summery bars forming the base and tasty crumble topping. We love that these bars are loaded with fresh raspberries and blueberries with a finishing touch of white chocolate drizzle to pull it all together.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
- In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
- Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.
- In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 22 g, TransFat 0 g
BERRY OAT CRUMBLE BARS
Provided by Jessica Beacom
Number Of Ingredients 13
Steps:
- Preheat the oven to 375℉. Line an 8×8-inch square baking pan with parchment paper.
- In a bowl, mix together the oats, flour, brown sugar, lemon zest, baking powder, cinnamon, and salt.
- Add the softened butter and vanilla and, using a large spoon or your hands, work the butter into the oat mixture until you get a crumbly dough that will stick together if you pinch it between your fingers.
- Measure out 1 ½ cups of the crust and crumb topping mixture and set aside in the refrigerator.
- Press the remaining crust mixture into the bottom of the parchment paper-lined baking pan using the back of a spoon or spatula or slightly damp fingers. Press the mixture into the pan firmly then use a fork to prick the crust 8-10 times.
- Bake the crust for 10-12 minutes or until the edges look just slightly brown and the crust starts to puff and look set.
- While the crust is baking, wipe out the bowl you used to mix the crust and add the filling ingredients. Stir to combine.
- Remove the crust from the oven then spread the filling in an even layer over the hot crust. Crumble the remaining crust mixture over the top of the filling.
- Bake for 30-35 minutes or until the crust is lightly browned and the filling is bubbling.
- Remove from the oven and place the pan on a wire rack and allow the bars to cool completely then transfer the pan to the fridge for at least 2 hours before cutting.
- To cut cooled bars, use the parchment paper to lift the bars onto a cutting board then cut into 16 squares.
- Store leftover bars in a covered container in the fridge for up to 4 days.
Nutrition Facts : ServingSize 1 bar, Calories 155 calories, Sugar 9g, Sodium 65mg, Fat 7g, SaturatedFat 4g, Carbohydrate 23g, Fiber 2g, Protein 2g
TRIPLE-LAYER BERRY CHEESECAKE BARS
This no-bake icebox cheesecake maximizes your labor, turning one batter into pretty layers of regular, raspberry and blackberry cheesecake. Plus, a streusel topping adds a nice crunch.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the cheesecake: Grease a 9-by-13-inch baking dish with cooking spray. Pulse the graham crackers and granulated sugar in the bowl of a food processor until fine crumbs form. Drizzle in all the butter while pulsing until the mixture is wet and comes together. Tightly press into the bottom of a 9-by-13-inch baking dish. Chill until ready to use. Clean out the bowl and set aside to use later.
- Combine the gelatin with 1/3 cup warm water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners? sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour a third of the mixture on top of the graham cracker crust and smooth out with an offset spatula. Refrigerate until slightly set, about 30 minutes. Evenly divide the remaining batter between 2 medium bowls.
- Meanwhile, puree the raspberries in the bowl of a food processor until smooth. Fold the puree into one of the bowls and stir gently until completely combined. Pour on top of the plain batter and smooth with an offset spatula. Refrigerate until slightly set, about 30 minutes.
- Clean out the bowl of the food processor and puree the blackberries until smooth. Fold into the remaining batter and stir gently until completely combined. Pour on top of the raspberry batter and smooth with an offset spatula. Refrigerate until all three layers are completely set, about 2 hours.
- For the streusel: Meanwhile, melt the butter in a large skillet over medium heat. Stir in the flour, granulated sugar, light brown sugar, pecans and cinnamon and cook, stirring frequently and breaking up the clumps as needed, until the mixture is lightly toasted, 5 to 6 minutes. Spread out onto a baking sheet and break up the crumbles so it resembles granola. Let cool completely, about 1 hour.
- Cut the cheesecake into bars and sprinkle with the streusel before serving.
MOMMA PAT'S GOODIE BARS
If you're looking for an easy, crowd-pleasing dessert, then you've found it! My mom's Goodie Bars have just about everything but the kitchen sink in them-a graham cracker crust topped with two kinds of chocolate chips, butterscotch chips, pecans and coconut.
Provided by Kardea Brown
Categories dessert
Time 1h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray and set aside.
- Stir together the graham cracker crumbs, melted butter and salt in a medium bowl until thoroughly combined. Press the crust mixture into the bottom of the prepared pan in an even layer.
- Sprinkle the dark chocolate chips, butterscotch chips, white chocolate chips, pecans and coconut over the crust. Pour the condensed milk evenly over the top, and spread with a spatula to make sure everything is even.
- Bake until the edges are golden brown and the middle is set, 25 to 30 minutes. Let cool completely before slicing.
DOUBLE BERRY STREUSEL BARS
Another cake mix fixer - this is great with other jam and berries - let your imagination run wild. Recipe Source: The Ultimate Shortcut Cookie Book
Provided by Ceezie
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (or 325 degrees F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan).
- Set aside 3 tablespoons of the cake mix. Place the remaining cake mix and melted butter in a large bowl. Blend for 1-2 minutes with an electric mixer set on low speed until smooth. Stir in oats until blended. Press half of mixture evenly into prepared pan.
- Stir together the blueberries, jam, reserved 3 tablespoons cake mix, and lemon zest in a large mixing bowl. Spoon and spread berry mixture over prepared crust; top with reserved crumb mixture and press down gently.
- Bake for 30-34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.
Nutrition Facts : Calories 230.5, Fat 10.7, SaturatedFat 5.3, Cholesterol 20.8, Sodium 213.2, Carbohydrate 32.4, Fiber 1.5, Sugar 17.4, Protein 2.1
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