Jeans Cookie Bars Recipes

LISA'S JEAN BARS

Lisa's Jean Bars image

I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead desserts. This is the original introduction: "This is a recipe that has been a fave in our family. They got their name because they are so good that they are 'guaranteed to make your jeans fit tighter'. Cheesy saying, I know, but they are really good!(= Hope you enjoy them too!"

Provided by Pamela

Categories Bar Cookie

Time 45m

Yield 24-36 bars

Number Of Ingredients 12

Ingredients

1/2 cup margarine or 1/2 cup butter
1 cup all-purpose flour
1/4 cup sugar
1 cup graham cracker crumbs (13 squares)
1/2 cup chocolate chips
1 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped nuts (optional)
1 1/2 cups powdered sugar
1/2 cup margarine or 1/2 cup butter, softened
1 teaspoon vanilla

Steps:

Heat oven to 350°F.
Cut margarine into flour and sugar until crumbly.
Press into bottom of 9x13 pan.
Bake for 10 minutes.
Cool on wire rack for 10 minutes.
In large bowl, combine all filling ingredients; mix well.
Spread over partially baked crust.
Return to oven and bake 15-20 minutes or until golden brown.
Cool completely.
In small bowl, blend all frosting ingredients until creamy and spread over bars.

JEANS BARS

Jeans Bars image

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

Provided by PugGrannie

Categories Bar Cookie

Time 1h30m

Yield 36 serving(s)

Number Of Ingredients 11

Ingredients

1 cup margarine or 1 cup butter, divided, softened
1 cup all-purpose flour or 1 cup unbleached flour
1/4 cup sugar
1 cup graham cracker crumbs
1/2 cup chocolate chips
1/2 cup nuts, chopped
1 teaspoon baking powder
1/4 teaspoon salt
14 ounces can sweetened condensed milk
1 1/2 cups powdered sugar
1 teaspoon vanilla

Steps:

Heat oven to 350 degrees.
Lightly spoon flour into measuring cup; level off.
In small bowl, cut 1/2 cup margarine into flour and sugar until crumbly.
Press in bottom of ungreased 13x9" pan.
Bake at 350 degrees for 10 minutes. Cool 10 minutes.
In large bowl, combine graham cracker crumbs, chocolate chips, nuts, baking powder, salt, and sweetened condensed milk; mix well. Spread over partially baked crust.
Return to oven and bake 15 to 20 minutes or until golden brown. Cool completely.
In small bowl, blend powdered sugar, remaining 1/2 cup margarine, and vanilla until creamy; spread over bars.
Cut into 36 bars.

Nutrition Facts : Calories 128.2, Fat 5.4, SaturatedFat 1.7, Cholesterol 3.8, Sodium 94.2, Carbohydrate 18.9, Fiber 0.5, Sugar 14.4, Protein 1.9

SUGAR COOKIE BARS

Sugar Cookie Bars image

These sugar cookie bars, which are adapted from "American Girl Cookies," are happiness in a 9-by-13 pan. The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect counterpoint to the sweet buttercream frosting. You can, and should, experiment with frosting colors and use sprinkles with abandon. Whatever you do, do not overbake these beauties. When testing for doneness, you want a few moist crumbs to cling to the toothpick.

Provided by Margaux Laskey

Categories snack, cookies and bars, dessert

Time 40m

Yield 20 bars (One 9-by-13 pan)

Number Of Ingredients 15

Ingredients

1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
2 3/4 cups/350 grams all-purpose flour
1/2 teaspoon fine sea salt
1 (8-ounce/225-gram) package cream cheese, at room temperature
1 1/2 cups/300 grams granulated sugar
1 large egg
2 teaspoons vanilla extract
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
2 cups/245 grams confectioners' sugar
1 tablespoon milk or heavy cream, plus more as needed
1 teaspoon fresh lemon juice, plus more as needed
1 teaspoon vanilla extract, plus more as needed
1/4 teaspoon fine sea salt
A drop or two of gel food coloring (optional)
Assorted sprinkles, for decorating (optional)

Steps:

Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners' sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners' sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

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