Nancys Prayer Bars Recipes

NANCY'S PRAYER BARS

Steps:

• For the first layer:.
• Melt butter and cocoa together over hot water(double boiler) or in a saucepan over very low heat.
• Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat.
• Set aside.
• Mix nuts,crumbs and coconut if desired and add to first mixture.
• Mix well and press into a 13x9 pan.
• Chill for about 30 minutes.
• For the second layer:.
• Melt butter, cream and vanilla.
• Add pudding mix and cook for one minute, stirring constantly.
• Remove from heat and add powdered sugar.
• Blend and spread over first layer.
• For the third layer:.
• Melt Hershey's Chocolate Bar and spread carefully over the top.
• Chill for 30 minutes.
• Bring to room temperature before cutting into 2 inch squares*this helps to prevent crumbling.
• Store in refrigerator until ready to serve.Makes approx 60 bars.
• *****Cook time is actually chilling time****.

FARMHOUSE LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with butter.
• For the crust: Combine the flour, butter, sugar and salt in the bowl of a food processor; pulse to combine. Pat the crust into the prepared baking dish, leaving a small lip around the edge to hold the filling. Place in the oven and bake until slightly golden, 10 minutes.
• For the filling: In a small bowl, combine the eggs, lemon zest, lemon juice, flour, sugar and salt; whisk together, then pour over the crust. Bake until the filling is firm and the crust is golden brown, 20 minutes.
• Let cool for 30 minutes, then chill in the refrigerator until the filling is firm and has set, 1 hour.
• Remove the lemon bars from baking dish and dust with confectioner's sugar. Cut into 16 squares. Arrange on a platter and serve.

PRAYER BARS RECIPE

Steps:

• Spray a 9x13" pan with a nonstick coating. Make the first layer by putting the butter, sugar and cocoa in a double boiler and haet until mixture is blended. Add vanilla, egg. Cool 5 minutes. Add crumbs, coconut and nuts. Spread into pan, refrigerate until cold. Make second layer, cream butter and add milk, almond extract, pudding mix and powdered sugar. Beat well, spread over bottom layer and refrigerate 1 hour. Make third layer, put water chips and butter in a heavy saucepan and melt over low heat. Spread over top. cut in 1 1/2 inch squares, store in fridge. will freeze well.