BROWN BUTTER PEAR SUGAR COOKIE BARS
We topped a sugar cookie crust with Anjou pears and finished with a brown butter topping for a delicious and elegant dessert.
Provided by By Stephanie Wise
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir together cookie mix and 1 tablespoon flour. Add 1/2 cup softened butter and 1 egg; stir until a soft dough forms. Gently press dough evenly in bottom of baking dish.
- Bake 10 to 15 minutes or just until dough is set and light golden brown on edges. Set aside to cool.
- Meanwhile, in 1-quart saucepan, melt 3/4 cup butter over medium heat. Once melted, cook butter about 5 minutes, stirring constantly, until butter turns a deep golden brown. (Be careful because this happens quickly!) Remove saucepan from heat; immediately pour butter into glass measuring cup. Set aside to cool slightly.
- While butter is cooling, place sliced pears in single layer over cooled cookie crust.
- In large bowl, beat remaining Topping ingredients with whisk until well blended. Gradually add brown butter, beating until smooth. Pour mixture evenly over pears.
- Bake 40 to 45 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. With sharp knife, cut into 4 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
BROWN SUGAR PEARS
Categories Fruit Dessert Vegetarian Kid-Friendly Quick & Easy Pear Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add brown sugar; stir 1 minute. Add pear slices and lemon juice; cook until pears begin to release juice and syrup forms in skillet, turning pear slices frequently, about 3 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.)
CHEWY CHERRY BARS
Steps:
- HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
- BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
- SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
- BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.
BROWN SUGAR PECAN STICKY BARS
Make and share this Brown Sugar Pecan Sticky Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*.
- Generously grease 9x13 pan or coat with nonstick spray.
- In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
- Turn out mixture into the baking pan, spreading to the edges.
- Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
- Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
- Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
- Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
- Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
- Remove from the heat and stir in the vanilla.
- Immediately spread the topping evenly over the still warm crust.
- Let stand until completely cooled.
- Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
- Store in an airtight container for up to 1 week or freeze for up to 1 month.
- If freezing, leave the slab whole, then cut into bars, when partially thawed.
Nutrition Facts : Calories 257.4, Fat 15.6, SaturatedFat 6.7, Cholesterol 32.5, Sodium 78, Carbohydrate 28.8, Fiber 1.4, Sugar 19, Protein 2.5
CHEWY PECAN BARS
A friend from Texas gave me this recipe years ago. Because it's so easy to make, I've relied on it quite often.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Spread butter evenly in an ungreased 13-in. x 9-in. baking pan. In a large bowl, beat eggs, brown sugar and vanilla until blended. Combine flour, baking soda and salt; gradually add to egg mixture until well blended. Stir in pecans., Spread into prepared pan. Bake at 350° for 30-35 minutes or until browned. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 120 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY NO-BAKE GRAIN AND OAT BARS
These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they're dessert. Pack them in lunches, take them on road trips, or serve them for family movie nights-everyone will be happy.
Provided by Liesel Davis
Categories Bon Appétit snack Granola Oat Butter Breakfast Honey Nut Vanilla
Yield Makes 15
Number Of Ingredients 9
Steps:
- Butter a 13x9" baking dish. Toss puffed cereals, oats, and dried fruits, nuts, seeds and/or coconut (all mix-ins except chocolate chips) in a large bowl with your hands to evenly distribute.
- Bring brown sugar, honey, salt, and 4 Tbsp. butter to a boil in a small saucepan and let cook 1 minute. Remove from heat and whisk in nut butter and vanilla until smooth. Drizzle over puffed rice mixture and stir with a large rubber spatula until everything is evenly coated. If using chocolate chips, let mixture cool about 5 minutes before mixing in.
- Scrape mixture into prepared dish and press and compact down into an even layer with buttered hands. Let cool at least 1 hour before cutting into bars.
- Do Ahead
- Bars can be made 1 week ahead. Store airtight at room temperature.
CRANBERRY-PEAR CRUMBLE BARS
Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor. Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp. The result is a chewy, fruity cookie that just as easily a perfect afternoon snack as it is a paired with some ice cream for dessert. Choose pears that are on the firm side of ripe: Comice and Anjou both work great.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 1h
Yield One 9x9-inch pan
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
- Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
- Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
- Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
- Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.
CHEWY PECAN PIE BARS
Make and share this Chewy Pecan Pie Bars recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Pour butter into a 9 x 13 inch baking pan; set aside.
- In a mixing bowl, combine brown sugar, flour eggs, vanilla, baking soda and salt; mix well.
- Stir in pecans.
- Spread over butter.
- Bake at 350 degrees for 30 to 35 minutes.
- Remove from the oven; immediately dust with confectioners sugar.
- Cool before cutting.
CHEWY PECAN PIE BARS
This is one of my husband's favorite recipes, and he suggested I send it in. I've been making these pecan pie bars for many years. -Judy Taylor, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Pour butter into a 13x9-in. baking pan. In a large bowl, combine the next 6 ingredients; mix well. Stir in pecans. Spread over butter. , Bake 30-35 minutes. Remove from oven. If desired, immediately dust with confectioners' sugar. Cool before cutting.
Nutrition Facts : Calories 180 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 75mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
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