Refrigerator Bars Recipes

LEMON ICEBOX BARS

Lemon Icebox Bars image

Provided by Ellie Krieger

Categories dessert

Time 8h25m

Yield 16 servings

Number Of Ingredients 12

Ingredients

14 whole-grain graham cracker squares (7 full sheets)
2 tablespoons melted unsalted butter
1 tablespoon dark brown sugar
1/4 teaspoon salt
Nonstick cooking spray
1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
1 (14-ounce) can fat-free sweetened condensed milk
1/4 cup pasteurized egg product (such as egg beaters)
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
2 teaspoons powdered gelatin
3 tablespoons boiling water

Steps:

For the Crust:
Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
For the filling:
In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

Nutrition Facts : Calories 155 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 165 milligrams, Carbohydrate 22 grams, Protein 5 grams

NO-BAKE ROCKY ROAD BARS

No-Bake Rocky Road Bars image

Provided by Trisha Yearwood

Categories dessert

Time 1h15m

Yield about 16 bars

Number Of Ingredients 12

Ingredients

Cooking spray
One 14-ounce can sweetened condensed milk
8 ounces cream cheese
3 tablespoons salted butter
1 cup toasted, chopped pecans
1 cup toasted, chopped walnuts
8 full graham crackers (1 sleeve), broken into chunks
One 10-ounce bag mini marshmallows
3 cups semisweet chocolate chips
2 cups confectioners' sugar
1 cup (2 sticks) unsalted butter, softened
One 16-ounce jar marshmallow creme, such as Marshmallow Fluff

Steps:

For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

REFRIGERATOR PROTEIN BARS

Refrigerator Protein Bars image

I found this in a fitness mag, but don't remember which. It's a great high protein, peanut butter bar that also has some fiber.

Provided by szahratka

Categories Dessert

Time 1h15m

Yield 48 bars, 24 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups brown rice syrup
1 cup chunky peanut butter
2 cups vanilla whey protein powder
3 cups oatmeal

Steps:

Mix syrup and peanut butter together in large saucepan over medium heat until smooth.
Add protein powder and stir until blended.
Take off of heat and stir in oatmeal.
When well mixed, quickly transfer to large baking dish or cookie sheet and spread evenly.
Refrigerate until cool.

Nutrition Facts : Calories 102.2, Fat 6, SaturatedFat 1, Sodium 52.6, Carbohydrate 9.1, Fiber 1.9, Sugar 1.1, Protein 4.2

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