Decadent Bars Recipes

DECADENT CRUST LEMON BARS

Steps:

• For crust, mix together flour, sugar, and butter until crumbly.
• Pat into bottom and 1/4-inch up sides of a buttered 9x13 inch baking pan. Bake in a 350°F oven for 15 to 20 minutes, or until lightly browned.
• Meanwhile prepare topping. Beat eggs slightly.
• In a separate bowl, stir together sugar and flour. Add to eggs. Beat well.
• Add lemon juice, peel, baking powder, and salt. Beat until smooth.
• Pour over baked crust. Return to oven and bake 25-30 minutes longer, or until just set.
• Sprinkle with powdered sugar while hot. Let cool and cut into bars.

DECADENT BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, combine the flour, baking soda, baking powder and salt. In a separate bowl, cream the shortening and brown sugar. Mix in the egg, orange juice and zest until well blended. Gradually add the dry ingredients, stirring constantly. Stir in the butterscotch chips and coconut. Pour the dough into greased baking pan.
• Bake for 25 to 30 minutes, until top is golden brown. Let cool before cutting into squares.

DECADENT NANAIMO BARS

Steps:

• In a small bowl, combine ginger and rum; set aside., In a large heavy saucepan, combine the butter, cocoa and sugar. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°., Remove from the heat and stir in vanilla. Stir in the cracker crumbs, coconut, walnuts, cherries and ginger mixture. Press into a foil-lined 9-in. square baking pan., For filling, in a large bowl, beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar until smooth; spread over crust. Freeze for 15 minutes or until set., In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Combine confectioners' sugar and milk; drizzle over top. Refrigerate for 1 hour or until set. Cut into bars.

DECADENT CHOCOLATE CHIP BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter in a large bowl using an electric mixer until smooth. Add brown sugar and white sugar; mix until well blended. Add egg and vanilla extract and beat until smooth.
• Toss 2 cups plus 2 tablespoon flour, baking soda, and salt together using a fork in a small bowl. Add to the butter mixture in batches, mixing well after each addition. Fold in 1 3/4 cups chocolate chips. Spread batter into an ungreased 9x13-inch baking pan.
• Bake in the preheated oven until edges are golden, about 25 minutes. Spread remaining 3/4 cup chocolate chips on top. Return to the oven until chocolate chips are shiny, about 1 minute more. Remove from oven and spread melted chocolate over the top.

DECADENT KRISPIES BAR

Steps:

• This bar comes together rather quickly. Begin by preparing a 9 by 9 inch pan with a good coating of cooking spray and set aside. Also apply a bit of spray to your cooking spoon (preferably wooden).
• If your almonds are not already toasted, place them in a dry non-stick skillet over medium heat. Cook for 2 to 3 minutes, routinely tossing the almonds around the pan. The almonds should add just a small amount of color and become slightly aromatic.
• To make the bars, begin by adding the butter and brown sugar together in a large sauce pan over medium to low heat. Stir while the both the butter and sugar melt for 2 minutes or so. The result is smooth to the feel with a wooden spoon. In addition, you should be able to move it about the bottom of the pan with the spoon (sort of a blob).
• Add in the 1/4 teaspoon of cinnamon and stir.
• Add the miniature marshmallows and stir continuously helping the puffs to melt. Continue mixing until you have a pale brown mixture that is still rather loose.
• This is where things begin to move fast. Once the marshmallows are fully melted and mixed with the sugar, add in the Rice Krispies, almonds and apricots. Stir quickly to get all of the ingredients incorporated.
• Turn the mixture out into the 9 by 9 inch pan, distributing as much as possible using your spoon.
• To level the bars in the pan, give your palms a quick shot of cooking spray and pat down.
• Place the bars in the refrigerator for 30 minutes to set.
• Invert pan and give the pan a good whack to release the Krispies bar. Slice into 12 pieces (4 by 3).
• Melt white chocolate chips in a double boiler over very low heat. (If you do not have a double boiler, you can fashion one using a large bowl over a smaller saucepan. Just be certain the fit is tight and no steam is being released).
• Add the oil to the chocolate and stir while the the chips continue to melt. If the chocolate begins to harden, this is sign the heat is too high and you should lower the flame or remove the top half of the double boiler from the bottom.
• Stir the Grand Marnier into the melted chocolate and use a spoon to stripe the bars on the diagonal allowing the melted chocolate to drip down the side. If you are a big fan of white chocolate, you can skip the drizzling and just dunk the bars into the white chocolate and place on waxed paper to cool.
• (Timesaver tip: If you want to speed things up a bit. You can melt the chocolate after placing the bars in the pan and drizzle over the entire pan before cooling and cutting. Not quite as pretty, but just as tasty).