Dream Bars Food

GOOEY COCONUT DREAM BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
• To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
• To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
• Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

RHUBARB DREAM BARS

Steps:

• In food processor, mix together the crust ingredients.
• Press into a 15 x 10-inch pan.
• Bake at 350° for 15 minutes (crust will be very light colored).
• Meanwhile, combine eggs, sugar, flour and salt; beat together.
• Fold in rhubarb.
• Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
• Cool; cut into bars.

CHOCOLATE CHIP DREAM BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix 1/2 cup brown sugar and the butter. Stir in 1 cup flour. Press in ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes.
• Meanwhile, in medium bowl, mix eggs, 1 cup brown sugar and the vanilla. Stir in 2 tablespoons flour, the baking powder and salt. Stir in semisweet and milk chocolate chips. Spread over crust.
• Bake bars 15 to 20 minutes or until golden brown. Cool completely in pan on wire rack.
• In 1-quart saucepan, heat all Chocolate Glaze ingredients over low heat, stirring constantly, until chocolate is melted. Drizzle glaze over cooled bars. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 4 rows. Store at room temperature.

DREAM BARS

Steps:

• Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.
• Set a rack in the middle of the oven and preheat to 350 degrees F.
• In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.
• In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.
• In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.
• Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.

DREAM BARS

Steps:

• Invert a baking sheet and spray it with nonstick cooking spray. Line the top with parchment paper. With an offset spatula, spread the melted chocolate evenly across the parchment. Place the baking sheet in the freezer until firm, approximately 30 minutes.
• Lightly coat a quarter sheet (9 by 13-inch) pan or glass baking dish with nonstick cooking spray and line with parchment paper, leaving 1 inch of overhang on the long sides.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the granulated sugar and beat the butter mixture until it is aerated, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
• Add the water and vanilla to the egg yolks. On medium speed, add the yolks, one at a time, mixing briefly until the batter resembles cottage cheese, approximately 5 seconds per yolk. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make it nearly homogeneous.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the flour mixture all at once and mix on low speed until the dough just comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
• Transfer the dough to the prepared pan. Using a rubber spatula and then your fingertips, press the dough into the corners of the pan and smooth the surface.
• Remove the chocolate from the freezer and break it up into shards. Scatter the chocolate shards across the surface of the dough and then press into the dough. Cover the top with plastic wrap, pressing down through the plastic to smooth down the top. Refrigerate until the dough is set, at least 20 minutes or overnight. (If refrigerating the dough overnight, refrigerate the egg whites as well, letting them come to room temperature before proceeding with the meringue.)
• Preheat the oven to 350°F.
• In a stand mixer fitted with the whisk attachment, whip the egg whites and a pinch of kosher salt on medium speed until frothy, approximately 45 seconds. Add the brown sugar and whip on medium-high speed until shiny peaks form and the meringue holds its shape, 2 to 3 minutes. Spread the meringue evenly over the chilled dough.
• Bake, rotating the pan halfway through the baking process, until the meringue resembles a lightly toasted marshmallow, 23 to 25 minutes. It will start to crack on the sides but should still be slightly soft in the center, and the shortbread should be cooked through but still pale-not golden brown. (Do not overbake or the shortbread will be too crumbly to cut.) Cool completely in the pan. Once cool, refrigerate until chilled.
• Lift the bars out of the pan using the parchment handles and transfer to a cutting board. Cut the bars lengthwise into 3 strips. Cut the bars crosswise into 10 strips to make small, rectangular bars. Serve the bars at room temperature.

RHUBARB BARS WITH SHORTBREAD CRUST

Steps:

• Begin by prepping the rhubarb: chop the rhubarb into bite size pieces. I like to split each stalk at least in half lengthwise (if not thirds) so that you don't get any huge chunks. After slicing, chop into 1/2 to 1 inch pieces.
• Add all the rhubarb to a bowl, along with 1/2 cup grenadine syrup. Stir it all together so that the rhubarb is coated. Let sit for 1-2 hours on the counter stirring occasionally, or even overnight (put it in the fridge, covered, if you go overnight.) This is to get the rhubarb a nice bright red color. It is not a necessary step but it sure is pretty!* When you are ready to make the rhubarb bars, drain the rhubarb in a colander.
• While the rhubarb soaks, prepare the shortbread crust. Preheat the oven to 375 degrees F.
• Line an 8x8 or 9x9 inch square pan with parchment paper, or spray with nonstick spray. Set aside.
• In a large bowl or stand mixer, add 1 cup (2 sticks) softened butter. Beat until smooth and creamy, making sure to scrape the sides and bottom of the bowl.
• Add 3/4 cup granulated sugar and beat again for at least 1-2 minutes, stopping to scrape the sides and bottom, until the mixture is light and fluffy.
• Add 1 and 1/2 teaspoons vanilla extract and beat.
• Add 2 cups of flour, spooned and leveled, and 3/4 teaspoon kosher salt.
• Beat in the flour and salt until the mixture has come together and has formed a ball. Scrape sides as necessary. Do not over mix; beat just until the flour is combined and then no more (otherwise your shortbread will be tough).
• Divide the dough into two, one with a little more than half the dough. (Cover the smaller piece of dough and put it in the fridge.)
• Press a little more than half of the dough into the prepared square pan. Getting your hands a little damp can be helpful. I like to leave the edges raised a half inch or so, so that you have a bit of crust on the edge pieces, but pressing it all flat will work too. If you have time, chill the dough for a few minutes, 10-20 minutes is best. Cold dough going into a hot oven makes for very tender shortbread.
• Bake the crust at 375 for about 15 minutes, or until light brown on the edges. My shortbread puffed up in the middle even though I had made a raised crust, so I gently pressed the center back down with the back of a spoon, when it was very hot from the oven still.
• Set the crust aside and let cool for a few minutes.
• Leave the oven on but lower the temperature to 350 degrees F.
• Meanwhile, prepare the rhubarb filling: drain the rhubarb in a colander or strainer. Add your red rhubarb to a medium bowl.
• Stir in 3/4 cup sugar (add a couple extra tablespoons if you skipped the grenadine soak*).
• Add 1/4 cup all purpose flour and stir.
• At this point you can add 1 tablespoon lemon juice and 1 teaspoon zest, but it is optional. It brightens up the flavor of the rhubarb, but you can definitely taste the lemon. Feel free to add just the juice and skip the zest for a milder hint of lemon. If you are a rhubarb purist, skip the lemon entirely.
• Pour the rhubarb filling over the baked crust.
• Use you fingers to break off medium pieces of shortbread from your stash in the fridge. Check the photos to see the size we're talking. I like big ol chunks. You don't have to cover the rhubarb entirely.
• Bake the rhubarb bars in the oven at 350 for about 45-50 minutes. The bars are done when the shortbread on top is golden in several spots across the top. A fork should also slide easily into a piece of rhubarb; it should be completely tender.
• Let the bars cool completely. I stuck mine in the freezer to speed this up.
• If you would like to top with a vanilla glaze, in a medium bowl combine 1 cup powdered sugar with 2 teaspoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Whisk until smooth. Drizzle over the top of the cooled bars and let the glaze set up for 20-30 minutes before slicing and serving.

PUMPKIN DREAM BARS

Steps:

• Preheat oven to 350 degrees. Grease a 13 x 9 x 2 baking dish. Beat margarine and sugar until fluffy.
• Combine oatmeal and flour in a small bowl. Add to creamed mixture of margarine and sugar. Mix well.
• Press evenly onto bottom of prepared pan. Bake 18-20 minutes until light brown. Cool slightly.
• Beat cream cheese and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each.
• Add remaining ingredients. Mix until smooth. Pour over partially cooled crust.
• Bake an additional 45-50 minutes or until center appears set.
• Cool completely on wire rack. Chill. Serve with whipped cream. Store leftovers in the refrigerator.

DREAM BARS

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

DREAM BARS

Steps:

• Preheat oven to 300F.
• Cookie Layer: In a large mixing bowl, cream butter and sugar until smooth.
• Stir in flour and salt.
• Mixture will be crumbly.
• Pat the mixture into a lightly greased 9x13 pan.
• Bake for 10 mins, while you prepare the topping.
• Increase the oven temperature to 325F.
• Topping: Combine sugar, flour and baking powder in a medium mixing bowl (I've used the same bowl without ill result).
• Stir in the eggs, mixing until smooth.
• Add coconut and nuts, mix until well-combined.
• Spread the topping onto the cookie layer, as evenly as possible (wet your fingers and spread).
• Bake the bars for 30 mins, until golden brown.
• Remove from oven and let them cool (in the pan).
• Sprinkle with confectioners' sugar, if desired.
• Or spread melted chocolate chips over the bars.
• Cut them into 2 1/4 inch bars when completely cooled.

CHOCOLATE-PEANUT BUTTER DREAM BARS

Steps:

• 1. Preheat oven to 350°F. Spray and line 9 inch baking pan with foil, allowing foil to hang over side. Spray foil. Combine graham cracker crumbs, granulated sugar, and melted butter and press into bottom of pan. Bake 5-7 minutes, until golden, allow to cool.
• 2. Prepare brownie mix for cake like brownies. Fold in chopped peanuts. Pour over crust and bake 30-35 minutes- until just set. Cool completely.
• 3. With electric mixer, beat cream cheese until smooth. Add peanut butter and confectioners' sugar until just blended (batter will be lumpy). Add milk, beat lightly. In separate bowl, whip 1 cup of the cream and fold gently into the peanut butter mixture. Spread mousse evenly over cooled brownies. Refrigerate 1 hr.
• 4. Heat remaining 1/2 cup cream over medium heat until just boiling. Remove from heat and add corn syrup and chocolate chips. Cover and let stand 5 minutes. Pour and spread over the cooled mousse. Refrigerate at least another hour.

PEANUT BUTTER & OATMEAL DREAM BARS

Steps:

• Preheat oven to 350°F.Line a 9x13 pan with parchment paper.tir together the melted butter, sugar, soda, oatmeal, flour & salt until it's crumbly.Set aside approximately 1 1/4 cups. of the mixture.
• Press the remainder of the mixture into the prepared pan, making sure you press firmly. Bake the crust for 10 minutes then remove from the oven.
• Stir together the peanut butter and sweetened condensed milk.
• Pour and spread the peanut butter filling over the baked crust, making sure to not pull up the crust while you do so.
• Spreading in one direction only solves this problem. Combine the reserved crumbs and Reese's Pieces together and spread on top of the condensed milk mixture.
• Bake at 350 for another 15 minutes.
• Remove from the oven and sprinkle the chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and the chips are melting.
• Cool, slice and serve.

CHOCOLATE CHIP DREAM BARS

Steps:

• Preheat oven to 350°F.
• In a bowl, mix together margarine and graham wafer crumbs. Press evenly into a 13 by 9 inch lightly greased pan.
• Pour condensed milk over base.
• Working in layers, sprinkle evenly with chocolate chips, then coconut, then nuts. Using a spatula, press down firmly.
• Bake in preheated oven for 25 to 30 minutes or until top is golden.
• Place pan on a rack to cool completely, then cut into bars.

CHOCOLATE DREAM BARS

Steps:

• 1) Preheat oven to 350 degrees F. Mix flour and brown sugar. Cut in butter with dough blender, as you would for pie crust. Pat mixture into buttered pan (10x15). Bake for 12 minutes.
• 2) Mix the remaining ingredients in order given. Pour and spread evenly over baked crust. Bake again at 350°F oven for 20 to 28 min. Let cool, and cut then eat!

RHUBARB DREAM BARS

Steps:

• Mix together flour, powdered sugar, and margarine to make crumbs for crust. Press crust crumbs on bottom of 15 x 10 x 1" pan. Bake at 350°F for 15 minutes.
• Blend eggs, sugar, flour, and salt till smooth. Fold in rhubarb and spread over hot crust.
• Bake for 40-45 minutes at 350°F till filling is lightly browned.

DREAM BARS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Grease a 13- by 9- by 2-inch baking pan and line bottom and sides with wax paper, then butter paper.
• Spread brownie batter evenly in pan.
• Make chocolate chip dough:
• Whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus remaining whole egg to butter mixture, beating with mixer until creamy. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
• Top brownie batter evenly with spoonfuls of cookie dough, spreading gently with back of spoon to form an even layer.
• Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, about 1 1/4 hours. Cool completely in pan on a rack, about 2 hours. Invert onto a cutting board, remove paper, and cut into bars.

DREAM BARS

Steps:

• mix crumb layer and pat into a buttered 9x9" pan.
• bake approximately 10 minutes at 350* til slightly browned -- for bar mixture.
• mix all ingredients together.pour over baked crumb layer --
• bake again at 350* for 20-25 minutes or till brown --
• cool and cut into bars.