Rainbow Cookie Bars Food

SLICE-AND-BAKE ITALIAN RAINBOW COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a medium bowl until combined.
• Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and almond extract until smooth, scraping down the sides of the bowl with a rubber spatula, as needed. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
• Divide the dough into 3 equal pieces and place each in a separate small bowl. With gloved hands or a rubber spatula, use the food coloring to tint one piece red, one yellow and one green. Starting with the green dough on a piece of parchment, shape it into a rectangle that's about 10 inches long and 2 1/2 inches wide, using the parchment and a bench scraper to make the dough as rectangular and even as possible. Repeat with the yellow and red dough on separate sheets of parchment. Using the parchment to help lift the dough, carefully invert the yellow rectangle on top of the green, pressing gently to adhere. Remove and discard the parchment. Finally, use the parchment to carefully lift and invert the red rectangle on top of the yellow, pressing gently to adhere; remove and discard the parchment. Use the bench scraper to even out all the sides. Wrap the entire log of dough in plastic wrap and freeze until firm, about 1 hour, or refrigerate overnight.
• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment.
• Trim the ends of the dough log with a sharp knife, then slice crosswise into 3/8-inch-thick rectangles. Arrange about 1 1/2 inches apart on the prepared baking sheets and refrigerate until ready to bake, at least 15 minutes.
• Bake one baking sheet at a time until the cookies are just set around the edges and golden on the bottom, about 15 minutes. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
• For the chocolate icing: Once the cookies have cooled, combine the chocolate, cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir with a small silicone spatula until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the raspberry extract; let cool 5 minutes.
• Dip each cookie at an angle into the chocolate icing and coat about one-third of the way up, letting any excess drip back into the bowl. Once all the cookies are dipped, wiggle a small offset spatula through the chocolate coating on each to create ripples. Let set, about 35 minutes. The cookies will keep in an airtight container for up to 5 days.

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

MAGIC COOKIE BARS

Steps:

• Preheat oven to 350° (325° for glass dish).
• In 13 x 9-inch baking pan, melt margarine in oven.
• Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.
• Layer evenly with remaining ingredients; press down firmly.
• Bake 25 minutes or until lightly browned, cool.
• Chill if desired.
• Cut into bars.
• Store loosely covered at room temperature.
• Variations; 7-Layer Magic Cookie Bars: Substitute 1 cup (6 ounces) butterscotch flavored chips for 1 cup semi-sweet chocolate chips and proceed as directed above.
• Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
• Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
• Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

RAINBOW VANILLA CHEESECAKE COOKIE BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Press crushed cookies into the bottom of the prepared pan to make the crust.
• Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Add eggs, sour cream, flour, and vanilla extract; beat until combined. Spoon 1/2 the batter into the prepared crust.
• Divide remaining batter evenly into 6 bowls. Add red, orange, yellow, green, blue, and violet food colorings separately to individual bowls until desired colors are achieved. Spoon colored batters onto the plain batter in a random pattern and swirl gently with a knife.
• Bake in the preheated oven until center jiggles just slightly, 40 to 45 minutes. Cool on the counter for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours; cut into 24 squares.

MAGIC RAINBOW COOKIE BARS

Steps:

• Preheat oven to 350 degrees (325 for glass dish).
• In a 9 x 13 inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly.
• Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store loosely covered at room temperature.

ITALIAN RAINBOW BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving 1 inch of paper overhanging at 2 opposite sides of pan. Spray paper with cooking spray.
• In small bowl, mix flour, baking powder and salt with whisk until blended. In medium bowl, beat butter, sugar, almond paste and almond extract with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time, until blended. On low speed, beat in flour mixture.
• Spread one-third of the batter (1 1/2 cups) evenly in pan (layer will be very thin). Freeze 5 minutes.
• Meanwhile, in small bowl, mix green food color into one-third (1 1/2 cups) of the batter. Gently spread over batter in pan. Freeze 5 minutes. In separate small bowl, mix red food color into remaining batter. Gently spread over green batter.
• Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Spread jam over bars. In microwavable bowl, microwave chocolate and whipping cream on High about 1 minute, stirring once, or until mixture is smooth. Spread chocolate mixture over jam. Refrigerate 30 minutes or until chocolate is set. Use paper to lift out of pan. Trim edges, if desired. Cut into 8 rows by 4 rows. Store loosely covered.

RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
• In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
• Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
• Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
• Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

RAINBOW COOKIE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil over edges of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Press dough into pan evenly with floured fingers.
• Bake 20 to 25 minutes or until edge is light golden brown. Cool 15 minutes in pan on wire rack. Pick up foil edges and carefully remove cookie from pan to cooling rack; cool 15 minutes. Turn cookie upside down onto another cooling rack; remove foil. Place cookie on large serving platter.
• Spread frosting on top and sides of cookie. Place foil baking cup in one corner of cookie; fill with yellow jelly beans. Arrange remaining jelly beans on cookie to look like a rainbow. For 12 bars, cut into 4 rows by 3 rows.

RAINBOW CHIP COOKIE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch square pan with cooking spray. In medium bowl, stir cookie mix, softened butter and eggs until soft dough forms. Stir in chips. Spread batter evenly in pan.
• Bake 22 to 25 minutes or until golden brown. Cool completely, about 30 minutes. Frost bars. Cut into 4 rows by 4 rows. Store loosely covered.

CHOCOLATE RAINBOW BARS

Steps:

• 1. Preheat oven to 350 degrees. You will be using a 9x13" pan.
• 2. In bowl melt butter. Then add the 2 cups graham cracker crumbs. Press this mixture evenly over bottom of a 13x9" pan. Over this crust, fully coat crumbs with the can of Eagle Brands chocolate condensed milk.
• 3. In large bowl, combine the M&M mini chips, the coconut, and the nuts. Sprinkle half of the mixture over the chocolate layer and press lightly into chocolate. Be sure every corner is covered.
• 4. Bake for 15 minutes. Then sprinkle evenly the remaining M&M's, coconut, and nuts. Bake additional 10-15 minutes depending on your oven (you don't want them too brown).
• 5. Place the pan onto a wire rack and allow to cool. Cut into bars to your desired size.

MAGIC RAINBOW COOKIE BARS

Steps:

• Combine butter and crumbs; press onto parchment paper-lined 9x13-inch baking pan.
• Pour sweetened condensed milk evenly over crumbs.
• Sprinkle with candies, then coconut and nuts; press down firmly.
• Bake at 350F for 25-30 minutes or unitl lightly browned. Cool. Remove paper and cut into bars.
• NOTE: Bake at 325F for glass pans.