Delicious Pie Bar Berry Vanilla Dream Recipe By Tasty

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

DELICIOUS PIE BAR: THE B&W RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cookie crumbs and butter until fully incorporated.
• Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the pudding mix and heavy cream and whip until light and fluffy, about 5 minutes.
• Spread the pudding over the crust and top with the candy pieces.
• Slice into 12 bars and serve with a dollop of whipped cream.
• Enjoy!

DELICIOUS PIE BAR: BERRY VANILLA DREAM RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cookie crumbs and butter until fully incorporated.
• Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the pudding mix and heavy cream and whip until light and fluffy, about 5 minutes.
• Spread the pudding over the crust and top with the berries.
• Slice into 12 bars and serve with a scoop of ice cream.
• Enjoy!

MIXED BERRY PIE BARS

Steps:

• Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.
• Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.
• Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.
• Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.
• Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.
• Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30-35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.
• Do Ahead
• Bars can be made 3 days ahead; store in an airtight container at room temperature.

DELICIOUS PIE BAR: FRESH AS A DAISY PIE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium bowl, mix together the graham cracker crumbs and butter until fully incorporated.
• Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the pudding mix and heavy cream and whip until light and fluffy, about 5 minutes.
• Spread the pudding over the crust and top with the berries.
• Slice into 12 bars and serve with a scoop of ice cream.
• Enjoy!

DELICIOUS PIE BAR: BERRY GOOD RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cookie crumbs and butter until fully incorporated.
• Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
• In a medium saucepan over medium-low heat, combine the blueberries, strawberries, raspberries, and sugar. Stir until the sugar dissolves, about 5 minutes.
• In a small bowl, whisk together the cornstarch and water until a smooth paste forms.
• Add the cornstarch slurry to berries and stir to combine. Stir in the cinnamon and salt.
• Let the berry mixture cool completely, about 1 hour, before pouring over the crust. Top with the mixed berries.
• Slice into 12 bars and serve with a scoop of ice cream.
• Enjoy!

DELICIOUS PIE BAR: BERRY MOUNTAIN RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium bowl, mix together the graham cracker crumbs and butter until fully incorporated.
• Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
• In a medium saucepan over medium-low heat, combine the blueberries, strawberries, raspberries, and sugar. Stir until the sugar dissolves, about 5 minutes.
• In a small bowl, whisk together the cornstarch and water until a smooth paste forms.
• Add the cornstarch slurry to berries and stir to combine. Stir in the cinnamon and salt.
• Let the berry mixture cool completely, about 1 hour, before pouring over the crust. Top with the mixed berries.
• Slice into 12 bars and serve with a scoop of ice cream.
• Enjoy!

BERRY DELICIOUS TART

Steps:

• In a small bowl, combine flour and 1/3 cup sugar; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place pan on a baking sheet. Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., Spread jam over crust. In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and vanilla; beat on low speed just until combined. Pour over jam; sprinkle with berries., In a small bowl, combine the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling., Bake for 30-35 minutes or until bubbly and golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 30 minutes longer. Serve warm or cold.

VERY BERRY PIE

Steps:

• Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping. , In a bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick. Carefully spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set.

CARAMEL-PECAN DREAM BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust., Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

BERRY DREAM CAKE

Steps:

• Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan., In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce holes in top of cake to within 1 in. of edge, twisting skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.