Triple Good Bars Recipes

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TRIPLE GOOD BARS



Triple Good Bars image

Make and share this Triple Good Bars recipe from Food.com.

Provided by Jeris Chitwood

Categories     Bar Cookie

Time 55m

Yield 32 bars, 32 serving(s)

Number Of Ingredients 11

2 cups raisins
1 (14 ounce) can sweetened condensed milk
1 tablespoon freshly grated lemon rind
1 tablespoon fresh lemon juice
1 cup butter or 1 cup margarine
1 1/3 cups brown sugar, firmly packed
1 1/2 teaspoons vanilla
2 1/2 cups quick-cooking oats
1 1/2 cups chopped walnuts
1/2 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • In medium saucepan combine first four ingredients.
  • Cook over medium heat, stirring constantly; just until mix starts to bubble.
  • Remove from heat.
  • Cool slightly; set aside.
  • Beat margarine, sugar& vanilla until smooth.
  • Stir in remaining ingredients.
  • Spread half of the oat mixture into bottom of a greased 9x13 pan and press firmly.
  • Spread raisin mixture over surface within 1/4 inch of sides.
  • Crumble remaining half of oat mixture over top; pat lightly.
  • Bake 25 to 30 minutes at 375°F degrees or until golden brown.

BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS



Big-Batch Triple-Chocolate Brownie Bars image

Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 1h5m

Yield Makes 54

Number Of Ingredients 13

3 sticks unsalted butter, cubed, plus more, softened, for sheet
3 cups unbleached all-purpose flour
1/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound bittersweet chocolate, coarsely chopped (3 cups)
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
8 ounces roasted unsalted nuts, such as peanuts, pecans, or walnuts, coarsely chopped (1 2/3 cups)
6 ounces dried fruits, such as raisins, currants, or cherries (1 1/4 cups)
4 ounces white chocolate, coarsely chopped (3/4 cup)

Steps:

  • Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
  • In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
  • Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
  • Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)

TRIPLE GOOD BARS



TRIPLE GOOD BARS image

Categories     Cookies     Fruit     Dessert     Bake

Yield 4 dozen

Number Of Ingredients 12

2 cups raisins
1/2 tsp baking soda
1 tbsp lemon juice
1/4 tsp salt
1 cup (2 sticks) butter, softened
1 can sweetened condensed milk
1 1/3 cup brown sugar
1 tbsp grated lemon peel
1 1/2 tsp vanilla
2 1/2 cup oats (quick or old-fashioned), uncooked
1 cup flour
1 1/2 cup walnuts, chopped

Steps:

  • Combine raisins, condensed milk, lemon peel and lemon juice. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slight; set aside. Beat margarine, sugar and vanilla until fluffy. Add remaining ingredients. Blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture onto bottom of greased 13x9 pan. Spread raisin mixture to within 1/2 in of edge. Sprinkle with the remaining oat mixture. Pat lightly. Bake 25 -30 min or until golden brown. Cool completely. Cut into 1x2 in bars.

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