Biscoff Brown Sugar Bars Recipes

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BROWN SUGAR BARS



Brown Sugar Bars image

This recipe was on top of a shoebox full of recipes my grandmother had clipped from magazines. I remember these fondly -- always coupled with a glass of cold milk. Full of old-fashioned flavor!

Provided by Aunt Willie

Categories     Bar Cookie

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

3/4 cup butter, melted
1 cup packed brown sugar
1 egg, slightly beaten
2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 chopped pecans
powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour an 8" baking pan.
  • Sir together butter and brown sugar.
  • Add egg and stir until blended.
  • Combine flour, baking powder and salt.
  • Add to brown sugar mixture, mixing well.
  • Add vanilla extract and chopped pecans and stir.
  • Pour into the greased and floured pan.
  • Bake at 350 degrees for 30-35 minutes.
  • Cool in pan.
  • When cool, cut into bars and dust with powdered sugar.

Nutrition Facts : Calories 612.8, Fat 36.2, SaturatedFat 22.3, Cholesterol 144.4, Sodium 666.1, Carbohydrate 70, Fiber 0.6, Sugar 53.2, Protein 4.1

BISCOFF BROWN SUGAR BARS



Biscoff Brown Sugar Bars image

From Pies and Plots blog.... If you ever fly on Airtran, you know what Biscoff cookies are.... the delectable, butterscotch-y goodness is now available in a peanut-butter like spread! So exicted about this stuff!! Had to post this recipe for safekeeping, and can't wait to try it!

Provided by Raquel Grinnell

Categories     Dessert

Time 55m

Yield 9 bars, 9 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter, room temperature
1/4 light brown sugar, packed
1 cup all-purpose flour
1 pinch salt
3 large eggs
1/4 cup packed light brown sugar
1/2 cup cinnamon spread (This is Biscoff spread, crunchy. Food.com wouldn't allow me to put in the ingredient)
1/2 cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees F. Place parchment paper in the bottom of an 8 inch square baking pan. Butter the parchment and up the sides of the pan.
  • Make the crust. In a medium bowl, combine butter, sugar, flour, and salt. Cream it together using a hand mixer on medium low. The ingredients should be evenly distributed, but the mixture will still be crumbly. Pour it into the pan and press it in with your fingers. Bake for 15 minutes, rotating halfway through if necessary, until lightly golden brown. Let cool while you prepare the filling.
  • Make the filling. In a medium bowl, stir together the eggs, sugar, Biscoff, and flour until there is a homogeneous mixture. Pour into the baked crust.
  • Bake for an additional 30 minutes, until the center is just set. Do not check with a toothpick. Let the bars cool completely before slicing and serving. I waited overnight. Store at room temperature for up to 2 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour. I'm going to try to warm one of them in a 350 degree F oven for about 10 minutes, but I think it could end very messy. Try this at your own risk.

Nutrition Facts : Calories 213.3, Fat 12, SaturatedFat 7, Cholesterol 89.1, Sodium 44.4, Carbohydrate 22, Fiber 0.6, Sugar 6, Protein 4.4

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