Nancys Prayer Bars Recipes

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NANCY'S PRAYER BARS



Nancy's Prayer Bars image

This recipe came from a Junior League Cookbook from Louisiana--published in the seventies--cookbook entitled"Talk About Good" similar to a Nanaimo bar--BUT...Better!!!

Provided by Peggy Lynn

Categories     Dessert

Time 1h40m

Yield 60 serving(s)

Number Of Ingredients 14

1/2 cup butter
4 tablespoons cocoa
1/2 cup powdered sugar
1 slightly beaten egg
1 -2 teaspoon vanilla extract
1/2 cup chopped nutmeats (pecan,walnut etc.)
2 cups crushed graham crackers
1 cup finely shredded coconut (optional)
1/4 cup butter
3 tablespoons whipping cream
1 teaspoon vanilla
2 teaspoons dry vanilla pudding mix (not instant)
2 cups powdered sugar
1 (9 3/4 ounce) Hershey chocolate candy bars (we have used a 10.2 ounce bar-and that works well)

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****.

Nutrition Facts : Calories 88.6, Fat 4.9, SaturatedFat 2.4, Cholesterol 11.7, Sodium 38.6, Carbohydrate 10.4, Fiber 0.4, Sugar 8.2, Protein 0.9

FARMHOUSE LEMON BARS



Farmhouse Lemon Bars image

Provided by Nancy Fuller

Categories     dessert

Time 2h30m

Yield 16 bars

Number Of Ingredients 11

2 cups all-purpose flour
2 sticks unsalted butter, softened, plus more for greasing the baking dish
1/2 cup sugar
1 teaspoon salt
3 large eggs
Zest of 1 lemon
Juice of 1 1/2 lemons (about 3 tablespoons)
3 tablespoons all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1/2 cup confectioner's sugar, for dusting

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



Prayer Bars Recipe image

Provided by Morganp9661

Number Of Ingredients 19

First Layer;
1/2 cup butter
1/4 cup sugar
1/4 cup cocoa
1 tsp. vanilla
1 egg, beaten
2 cups graham cracker crumbs
1 cup coconut
1/2 cup chopped walnuts
Second Layer;
1/2 cup butter
3 tbsp. milk
1 tsp. Almond extract
2 tsp. vanilla instant pudding
2 cups powdered sugar
Third Layer;
3 tbsp. water
3/4 cup chocolate chips
1 tsp. butter

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.

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