Clark Bar Squares

CLARK BARS



Clark Bars image

These bars are EASY to make. They require no baking and are full of scrumptious chocolate and peanut butter.

Recipe From allrecipes.com

Provided by mom2frankandy

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients: 6

1 (16 ounce) package graham crackers, crumbled
1 cup melted butter
2 ½ cups peanut butter
2 ½ cups confectioners' sugar
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Calories450.2 calories
Carbohydrate49.8 g
Cholesterol19.3 mg
Fat26.2 g
Fiber3 g
Protein10 g
SaturatedFat9.7 g
Sodium310.7 mg
Sugar37 g

Steps:

  • Grease a 9x13 inch pan.
  • Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.
  • In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve.


CLARK BARS



Clark Bars image

Make and share this Clark Bars recipe from Food.com.

Recipe From food.com

Provided by BamaBelle30

Categories     Bar Cookie

Time 4h20m

Yield 24 serving(s)

Number Of Ingredients: 6

1 (16 ounce) package graham crackers, crumbled
1 cup melted butter
2 1/2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Steps:

  • Grease a 9x13 inch pan.
  • Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl.
  • Press the mixture into the prepared pan.
  • In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed.
  • Spread the chocolate mixture over the peanut butter mixture. Chill for 4 hours. Cut and serve.


CLARK BARS



Clark Bars image

I make these at Christmas time and also Easter. can form into eggs, or logs or even balls.

Recipe From justapinch.com

Provided by gaynel mohler

Categories     Other Snacks

Number Of Ingredients: 6

1 c butter ( room temperature)
1 lb crushed graham crackers
2 1/2 c confectioners sugar
1 lb crunchy peanut butter
dash vanilla
1 pkg milk chocolate morsels

Steps:

  • 1. mix butter, cracker crumbs, conf. sugar peanut butter and vanilla until well blended.
  • 2. put in an airtight container and refrigerate until solid.
  • 3. heat chocolate chips in double boiler until melted.
  • 4. form mixture into desired shapes and dip into chocolate.
  • 5. place on waxed paper. you can put the wax paper onto a cookie sheet and when full, place in refrigerator until cool enough to handle and put in containers.
  • 6. I store these in refrigerator . can wrap in plastic wrap to be given away. "or eaten"


LEMON BARS WITH OLIVE OIL AND SEA SALT



Lemon Bars With Olive Oil and Sea Salt image

Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling. Choose an olive oil with personality, otherwise you'll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.

Recipe From cooking.nytimes.com

Provided by Melissa Clark

Categories     snack, cookies and bars, dessert

Time 1h30m

Yield 24 bars

Number Of Ingredients: 14

1 1/4 cups/155 grams all-purpose flour
1/4 cup/50 grams granulated sugar
3 tablespoons/25 grams confectioners' sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
10 tablespoons/142 grams cold unsalted butter, cut into cubes
4 to 6 lemons
1 1/2 cups/300 grams sugar
2 large eggs plus 3 yolks
1 1/2 teaspoons/5 grams cornstarch
Pinch of fine sea salt
4 tablespoons/57 grams butter
1/4 cup/60 milliliters fruity extra-virgin olive oil
Confectioners' sugar and flaky sea salt, for sprinkling
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Calories176
UnsaturatedFat4 grams
Carbohydrate23 grams
Fat10 grams
Fiber1 gram
Protein1 gram
SaturatedFat5 grams
Sodium44 milligrams
Sugar16 grams
TransFat0 grams

Steps:

  • Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
  • To make the shortbread base, pulse together the flour, granulated sugar, confectioners' sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
  • While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
  • In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
  • When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and flaky sea salt right before serving.


NO-BAKE CLARK BAR COOKIES



No-Bake Clark Bar Cookies image

These no-bake bar cookies, taste similar to the Clark Bar Candy Bars. Found this recipe in my Home Cooking Magazine.

Recipe From food.com

Provided by Cindi M Bauer

Categories     Bar Cookie

Time 35m

Yield 24-28 serving(s)

Number Of Ingredients: 6

16 ounces honey graham crackers
2 1/3 cups confectioners' sugar
1 cup butter, melted
1 (18 ounce) jar creamy peanut butter
1 (12 ounce) package real semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Steps:

  • In a 2-gallon ziploc bag, add the graham crackers; close the zip-loc bag.
  • With a rolling pin, crush graham crackers into crumbs.
  • Add the graham cracker crumbs to a large bowl.
  • Also add the confectioners' sugar, and melted butter; mix well together.
  • Then add the creamy peanut butter; mixing all the ingredients together well.
  • Place the crumb mixture into one 15.25 x 10.25 x .75-inch jelly roll pan.
  • Pat crumb mixture down firmly into pan.
  • In a double boiler, (over low heat) melt together the chocolate chips, and the can of sweetened condensed milk; stirring often. This should take about 5 minutes.
  • After chocolate chips and condensed milk has melted together, quickly spread the chocolate mixture over the peanut butter mixture.
  • Chill the cookie-bars in the refrigerator for 4 hours.
  • Cut into bars and serve.


CHEWY MAPLE BARS



Chewy Maple Bars image

I've been making maple syrup for over 50 years and have collected many recipes. These bars, which my wife, Sue, prepares often, are the best I've ever eaten.-Wilson "Bill" Clark, Wells, Vermont

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients: 9

1/2 cup sugar
1/2 cup shortening
1/2 cup maple syrup
1 large egg, room temperature
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 cup rolled oats
1 cup chopped walnuts

Steps:

  • In a mixing bow, cream sugar and shortening. Add syrup and egg and beat well. Combine flour and baking powder; add to creamed mixture. Add vanilla and mix well. Stir in oats and walnuts. Pour into a greased 9-in. square baking pan. Bake at 350° for 35 minutes. Cut into squares while warm. Cool on a wire rack.


PEANUT BUTTER NO-BAKE BARS



Peanut Butter No-Bake Bars image

These bars are perfect for when you're craving a peanut butter cup, but can't quite get to them. Inspired by buckeyes, they have that same fudgy-salty-sweet vibe, but with a layer of caramelized flavor from letting the butter turn golden brown after it melted. You can make these treats in just about any size pan, even a mini muffin tin for that true peanut butter cup feel. Cut them into bars or squares with a knife, or use cookie cutters to make cute shapes if you need a project for the kids. Or even the adults, because that sort of thing never gets old.

Recipe From cooking.nytimes.com

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 20m

Yield 1 (8-by-8-inch) pan

Number Of Ingredients: 8

3 tablespoons butter
1 cup peanut butter (smooth or crunchy), or use another nut butter
Pinch of kosher salt (optional)
1/2 cup cookie crumbs, such as graham crackers or gingersnaps, or use almond flour, coconut flour or shredded coconut
About 1 cup confectioners' sugar
6 ounces chocolate chips or chopped chocolate, any percentage (1 cup)
1/2 tablespoon coconut oil or butter
Flaky sea salt, shredded coconut, sliced almonds, chopped honey-roasted peanuts, or crushed pretzels, for sprinkling (optional)

Steps:

  • Make the base: Heat butter in a pot or skillet, letting it melt and bubble and turn brown. It will smell nutty. Add peanut butter, and turn off the heat. (If your nut butter is unsalted, add a pinch of salt.) Stir it all around until the peanut butter melts, then stir in crumbs.
  • Sweeten the mix to taste with confectioners' sugar. That could mean 1 cup, but try it as you go.
  • Spread the mixture into parchment or foil lined 8-by-8-inch pan, but really, any pan will work.
  • Make the topping: Add chocolate chips and coconut oil to a small pot, and melt the chocolate on the stovetop over low heat, stirring constantly. (Alternatively, add to a microwaveable bowl, and microwave in 20-second bursts, stirring in between each one.)
  • Spread the melted chocolate over the peanut butter layer. Sprinkle any of the toppings over, and refrigerate until the peanut butter and chocolate layers are set, about 1 hour or so. Cut these into bars or squares with a knife, or use cookie cutters for shapes. (Store in the refrigerator after cutting; they'll melt in a warm room.)




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