Pear Bars Recipes

PEAR BAR COOKIES

Steps:

• In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 9-in. square baking pan. Bake at 350° for 25-28 minutes or until golden brown., In a small bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking powder, salt and ginger; stir into egg mixture just until moistened. Gently stir in pears and coconut. , Spread over warm crust. Bake 20-23 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

PEAR CUSTARD BARS

Steps:

• Preheat oven to 350°. Cream butter and 1/3 cup sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts., Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°., Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in 1/2 cup sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix remaining and cinnamon; sprinkle over pears. , Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting.

PECAN BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
• In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
• Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
• Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

BROWN BUTTER PEAR SUGAR COOKIE BARS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together cookie mix and 1 tablespoon flour. Add 1/2 cup softened butter and 1 egg; stir until a soft dough forms. Gently press dough evenly in bottom of baking dish.
• Bake 10 to 15 minutes or just until dough is set and light golden brown on edges. Set aside to cool.
• Meanwhile, in 1-quart saucepan, melt 3/4 cup butter over medium heat. Once melted, cook butter about 5 minutes, stirring constantly, until butter turns a deep golden brown. (Be careful because this happens quickly!) Remove saucepan from heat; immediately pour butter into glass measuring cup. Set aside to cool slightly.
• While butter is cooling, place sliced pears in single layer over cooled cookie crust.
• In large bowl, beat remaining Topping ingredients with whisk until well blended. Gradually add brown butter, beating until smooth. Pour mixture evenly over pears.
• Bake 40 to 45 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. With sharp knife, cut into 4 rows by 3 rows.

OATMEAL COOKIE PEAR BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In medium bowl, stir together crust ingredients until dough forms. Press in pan. Bake 15 minutes.
• Meanwhile, in small saucepan, melt 1 tablespoon butter over medium heat. Stir in brown sugar until combined. Add milk; heat to boiling, stirring constantly. Remove from heat; stir in vanilla. Arrange sliced pears on partially baked cookie crust. Drizzle brown sugar mixture over pears.
• In medium bowl, mix topping ingredients with fork until crumbly. Sprinkle over filling; press down lightly.
• Bake 20 minutes or until topping is golden brown. Cool in pan on cooling rack at least 15 minutes. Cut into 6 rows by 4 rows.

CRANBERRY-PEAR CRUMBLE BARS

Steps:

• Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
• Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
• Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
• Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
• Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.

PEAR BARS WITH PEAR SAUCE

Steps:

• Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Mix well.
• Stir in eggs, oil, and pear sauce till well mixed.
• Spread batter in sprayed 9 by 13.
• Bake at 350° for 25-30 minutes or till center tests clean.
• Sprinkle with powdered sugar, cut into bars and serve with ice cream or whipped cream and extra pear sauce.
• For pear sauce:.
• Mix all ingredients together in a sauce pan over medium heat.
• Bring to a boil.
• Cook for 10-15 minutes till pears are tender.
• Puree in blender .

SALTED CARAMEL PEAR PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
• Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
• With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
• Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
• To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
• Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
• Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
• To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
• Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
• Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
• When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.

PEAR BAR COOKIES

Steps:

• In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs.
• Press into a greased 9-in. square baking pan. Bake at 350° for 25-28 minutes or until golden brown.
• In a small bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking powder, salt and ginger; stir into egg mixture just until moistened. Gently stir in pears and coconut.
• Spread over warm crust. Bake 20-23 minutes longer or until golden brown. Cool on a wire rack. Cut into bars. .