Easy Custard Bars Recipes

EASY RHUBARB CUSTARD BARS RECIPE

Steps:

• Preheat the oven to 375 F.
• Line a 9x13-inch pan with parchment paper.
• In a large bowl, combine the sugar cookie mix, softened butter, and one egg, and mix until well combined.
• Pour the cookie mix into the prepared pan, and press the dough into an even layer.
• Bake for 10 to 15 minutes in the oven until the crust is light golden brown.
• Once done, remove the crust from the oven, and reduce the oven temperature to 350 F.
• In another large bowl, whisk the remaining three eggs, granulated sugar, heavy cream, flour, and vanilla extract. Once combined, mix in the rhubarb.
• Pour the rhubarb mixture onto the crust, then bake it in the preheated oven for 40 to 45 minutes until the filling has set.
• Let the bars cool completely before cutting them.
• Keep them refrigerated until you are ready to serve. If desired, top the bars with whipped topping before serving.

HOMEMADE PEACH CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

RHUBARB CUSTARD BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

EASY CUSTARD BARS

Steps:

• Pre-heat oven to 350 degrees.
• Spread one package of Cresecent Rolls on the bottom of a 13 x 9 pan.
• Sprinkle Cresecent Rolls with half of cinnamon sugar mixture.
• Using a hand mixer, beat together both packages of cream cheese, egg YOLK, vanilla, and sugar until smooth.
• Spread cream cheese mixture over the crescent rolls.
• Cover cream cheese mixture with the second package of Cresecent Rolls. (Try to spread these out before you lay them over the cream cheese mixture in order to cover the entire cream cheese mixture!).
• Brush over the Crescent Rolls with the egg WHITE.
• Sprinkle with remainder of cinnamon and sugar mixture.
• Bake for 20-25 minutes.
• Allow to cool and refrigerate before cutting!
• ENJOY!

NANAIMO BARS

Steps:

• For the base, first prepare a double boiler on your stove: Fill a large pot about a quarter full of water and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl overtop. Make sure the bottom of the bowl is not touching the water.
• In the double boiler, melt the butter, sugar, and cocoa powder, mixing regularly until smooth. Add the egg, stirring constantly until the mixture has just started to thicken a bit, about 1 to 2 minutes.
• Remove the bowl from the heat and stir in the graham cracker crumbs, coconut, and salt.
• Line a 9- x 13-inch baking pan with parchment paper. Spoon the graham cracker mixture inside, press it down firmly and evenly, and refrigerate until solid, about 2 hours.
• For the creamy middle layer, in a stand mixer with the paddle attachment, whip the butter until light and airy, about 2 minutes on medium speed.
• Add the milk, custard powder, salt, and icing sugar and mix on low speed until all the ingredients have been incorporated. Increase the speed to medium and whip until light and fluffy, about 5 minutes. Pour this creamy mix onto your solid base, make sure it's evenly spread out, and refrigerate for about 2 hours.
• For the chocolate topping, melt the chocolate and cream together in a double boiler over low heat, stirring constantly. When the chocolate has melted, remove from the heat and let rest for about 5 to 10 minutes. You want the temperature to come down but still keep the chocolate completely melted. Pour this over the cream layer and, using a rubber spatula, spread it out evenly. Chill in the fridge for at least 3 hours before serving.