Fig Bars

 Move over fig newtons. These bars start with a cookie base, topped with a sweet jammy fig layer and topped with oatmeal crumble.

Ingredients

For the Cookie Base:

1/2 cup softened butter

1/4 cup sugar

1 tsp vanilla

1 cup all purpose flour

For the Fig Layer:

1/4 cup sugar

1 cup water

1 cup dried figs, chopped

For the Topping:

1/4 cup flour

1/4 cup brown sugar

3 Tablespoons cold butter

1/4 cup oats

1/4 cup chopped walnuts

Instructions

Preheat oven to 350 degrees. Spray an 8 or 9 inch pan with cooking spray.

In small bowl, beat 1/2 cup butter and 1/4 cup sugar and vanilla until well combined. Add 1 cup flour until soft dough forms. Press into bottom of prepared pan. 

Bake for 10 minutes.

Meanwhile combine water, 1/4 cup sugar and figs in small pan. Cook over medium-high heat for about 10 minutes or until nearly all the liquid is absorbed and the mixture is jam-like in appearance.

Spread over the crust.

In small bowl, combine 1/4 cu flour, brown sugar and 3 tablespoons butter with a pasty blender or fork until crumbly.

Stir in oats and walnuts. Sprinkle over jam layer.

Bake 15-20 minutes. Cool completely before cutting into bars.

This recipe comes from Platter Talk.

Cranberry Bars

 Tart cranberries with a rich buttery crust make up this cookie bars. Perfect for the holiday!

I made the cranberry layer from fresh cranberries, but this is also a great to use up leftover cranberry sauce from your holiday meal.

This recipe comes from dishnthekitchen.com

Ingredients

12 ounce package fresh cranberries

1 cup granulated sugar

3/4 cup water

2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

3/4 cup butter at room temperature

1 egg, beaten

Instructions

Cook cranberries, sugar and water in small saucepan. Stir frequently for about 15 minutes until they  have a jam consistency. Allow to cool. If using leftover cranberry sauce, substitute 3 cups cranberry sauce for the fresh cranberries, sugar and water.

In bowl, whisk together, 1 cup sugar, flour, baking powder and salt. Cut in butter until the texture is crumbly. Then add the egg and combine to combine. The mixture will appear crumbly.

Put half of the mixture into a 9x13-inch pan. Pat firmly to form a solid crust.

Spread cooled cranberry sauce over the top of the crust and spread evenly. Sprinkle with remaining flour mixture. Pat down lightly.

Bake at 350 degrees for 30-40 minutes until top is golden.

Cool and then slice into squares.

Date Bars

 Fresh dates turn into a jammy sweet layer in these bars.

Ingredients

For the date filling:

3 cups (1 pound) fresh chopped pitted dates

1 1/2 cups water

1/4 cup sugar

For the bars:

1 cup brown sugar

1 cup softened butter

1 3/4 cup flour

1 1/2 cup quick-cooking oats

1/2 tsp. baking soda

1/2 tsp. salt

Instructions

In saucepan, combine chopped dates, water and sugar. Cook over medium-low heat for 10 minutes, stirring constantly, until thickened. Cool while preparing remaining ingredients.

Preheat oven to 400 degrees. Grease bottom and sides of 13x9 inch pan with shortening,

In large bowl, combine brown sugar and butter with electric mixer. Stir in flour, oats, baking soda and salt. Mixture should be crumbly.

Press half of the oatmeal mixture on the bottom of the prepared pan. Spread date mixture evenly on top. Top this with remaining oatmeal mixture. Press lightly.

Bake 25 minutes of until lightly brown. Cool at least 5 minutes in pan before cutting into bars.

Note: Dried figs could be substituted for dates to make fig bars.

Carrot Cake Bars

Who doesn't love carrot cake with cream cheese icing?  These bars bring you all the flavor of carrot cake. They are moist with a generous swirl of cream cheese and loaded with sweet carrots.

Ingredients

For the Bars

1/2 cup butter, melted
1 cup light brown sugar, packed
1 egg
1 Tablespoon vanilla
1 cup flour
1 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 cup shredded carrots

For the Cheesecake Swirl

4 ounces cream cheese, room temperature
1/4 cup sugar
1 egg yolk
3/4 tsp. vanilla

Instructions

Preheat oven to 350 degrees. Spray an 8x8 pan with non-stick spray and set aside.

Combine melted butter and brown sugar. Stir in egg and vanilla. Add flour, cinnamon, baking powder and salt. Stir until completely combined. Stir in shredded carrots. Set aside.

Prepare cheesecake swirl by  combining cream cheese and sugar with hand mixer until smooth.
Add in egg yolk and vanilla and beat until smooth and creamy.

Spread about 1/2 of the carrot cake batter in the prepared pan.  Add about half of  the cheesecake swirl by dropping dollops of batter over the carrot cake batter.
Add remaining carrot cake batter on top of  and around the cheesecake batter. Add remaining cheesecake batter in dollops.
Using a knife or skewer, swirl the batters together.

Bake 35- 40 minutes or until edges are golden.
Cool completely before cutting.
Store in airtight container in the refrigerator.

Key Lime Pie Bars

Quick and easy! This is a perfect dessert for spring or summer days.

Ingredients

1 1/2 cups graham cracker crumbs (or 12 large graham cracker rectangles, crushed to crumbs)
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup butter, melted
3 egg yolks at room temperature
1 can (14 ounces) sweetened condensed milk
1/2 cup key lime juice (or regular lime juice)
Optional: 2 tsp lime zest

Instructions

Preheat oven to 350 degrees. Spray an 8x8 inch square pan with cooking spray and line with parchment paper.
In small bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir to combine. Press the crumb mixture into the bottom of  the baking dish and bake for 10 minutes. Remove from oven, but leave oven on.

With electric mixer, whisk egg yolks for two minutes. Add condensed milk and continue to whisk for additional 2 minutes. Add zest and lime juice and mix for additional two minutes. Pour the filling on top of the crust. Bake for 15 minutes.

Cool completely on rack. Refrigerate at least two hours before serving.

This recipes is adapted from Little Spice Jar food blog.

Maple Walnut Bars

I had a bag of leftover walnuts in the cupboard, so I looked around for a recipe to use them up. I found this one on "livforcake.com" - maple walnut bars.  The result is a brownie-style bar with lots of maple flavor.  You can drizzle more maple syrup on top if you just can't get enough maple!

Ingredients

1/2 cups rolled oats
6 Tablespoons unsalted butter, melted
3/4 cup brown sugar
1/2 cup pure maple syrup
1 tsp vanilla
1 egg
1/4 tsp salt
1 cup flour
1 cup chopped walnuts, divided

Instructions

Preheat oven to 350 degrees. Grease an 8x8 inch pan and line with parchment paper.
Pulse oats in a food processor until coarse.
In large bowl, whisk together melted butter and sugar until smooth. Add maple syrup, vanilla and egg. Whisk until well combined. Fold in oats, flour and salt. Fold in 1/2 cup walnuts.
Spread batter evenly in prepared pan. Sprinkle remaining 1/2 cup walnuts on top. Bake for 30 minutes or until edges are golden and center is set.
Cool completely on wire rack and cut into bars.

Blueberry Crumb Bars

Blueberries are in season now and this is a great way to enjoy them. The bars feature a buttery shortbread-like layer topped with lemony blueberries and a second crumb layer. They are best warm out of the oven! This recipe comes from Cooking Classy and is sure to please everyone!

Ingredients

3 cups flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp. baking powder
1/4 tsp. salt
1 large egg
1 1/2 tsp vanilla
1 cup cold unsalted butter, cut into cubes

For the filling:

1 Tablespoon cornstarch
1/2 cup sugar
1 1/2 Tablespoon lemon juice
4 cups fresh blueberries, at room temperature

Instructions

Preheat oven to 375 degrees. Line a 9x13 inch baking pan with parchment paper.
Butter the paper for easy removal of the bars.

In large bowl, combine flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.
In small bowl, combine egg and vanilla.
Add egg mixture and cold cubed butter to the flour mixture. Using a pastry cutter, cut mixture until it resembles coarse crumbs.

Press 1/2 of the mixture into the bottom of the prepared pan.
In separate bowl, combine cornstarch, 1/2 cup granulated sugar and lemon juice.
Add blueberries and toss to evenly coat.
Pour the blueberries into the pan and coat evenly over the crust.
Sprinkle remaining crumb mixture over the berry layer.

Bake for 38-40 minutes or until top is golden brown.
Allow to cool 20-30 minutes before cutting into squares.

Banana Bread Brownies with Browned Butter Frosting

This recipe takes banana bread to the next level by turning it into a dessert bar and topping it with browned butter frosting!
Adapted from Sugar Apron, this might become a favorite!

Ingredients

For the brownies:

2 eggs
3 ripe mashed bananas
1 1/2 cups sugar
1 cup sour cream
1/2 cup softened butter
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoons salt
1/2 cup chopped walnuts

For the frosting:

1/2 cup butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
3 Tablespoons milk

Instructions:

Preheat oven to 375 degrees. Grease a 9x13 inch pan.
In a mixing bowl, combine sugar, butter, sour cream and eggs. Beat until well combined.
Blend in bananas and vanilla.
Add flour, baking soda and salt and mix until just blended (about one minute).
Spread batter in prepared pan. Bake for 25 minutes or until toothpick inserted in the middle comes out clean.
Frost while still warm.
To make the frosting, heat butter in saucepan over medium-low heat. Watch carefully and remove from heat when the butter is just beginning to brown. Be careful or the butter will burn.
Add confectioner's sugar, vanilla and milk and stir vigorously until combined and smooth. Spread over warm brownies.
Top with additional chopped walnuts, if desired.

Molasses Bars with Orange Sauce

Ingredients

For the Bars

1 cup flour
2/3 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon ginger
Pinch of cloves
3 Tablespoons butter
1/3 cup chopped pecans
1 teaspoon baking soda
1/4 cup molasses

For the Whipped Topping

3 ounces cream cheese
1 Tablespoon heavy cream
1/2 teaspoon vanilla
3 Tablespoons powdered sugar

For the Orange Sauce

1/2 cup sugar
1 Tablespoon flour
1 Tablespoon cornstarch
1/8 teaspoon salt
Rind from one orange
Juice from one orange
Juice from one lemon

Instructions

Sift together dry ingredients for bars. Cut in butter until mixture resembles coarse cornmeal. Add pecans. Press 2/3 of the crumb mixture into well-greased 8x8 inch pan.
Combine 1/2 cup water with baking soda and molasses. Mix thoroughly. Pour over crumb mixture. Sprinkle with remaining 1/3 crumb mixture.
Bake at 350 degrees for 30 - 35 minutes.

For whipped cream topping, combine softened cream cheese with heavy cream and vanilla. Blend in powdered sugar. Cream well.

For orange sauce, combine sugar, flour, cornstarch and salt in saucepan. Add 3/4 cup boiling water and butter. Cook over medium heat, stirring constantly until thick and clear. Remove from heat; add orange rind, orange juice and lemon juice.

Serve warm bar with whipped topping and orange sauce on top.

Oatmeal Raspberry Bars

Ingredients

2 1/2 cups quick cooking oatmeal
2 1/2 cups flour
Punch of salt
3/4 cup sugar
1 1/2 cups melted butter
1 1/2 teaspoon vanilla
1 12-ounce jar raspberry preserves of the best quality you can get
2 Tablespoons Chambord liqueur

Instructions

Preheat oven to 375 degrees
Grease a 9x13 inch pan.
Combine oats, flour and sugar in large bowl. Add melted butter and vanilla and stir until crumbly.
Put about 3 cups of the mixture into the greased pan and pat firmly to cover the bottom.
Stir together raspberry preserves and liqueur. Spread the jam mixture over the oatmeal mixture in the pan. Sprinkle with remaining oatmeal mixture and pat firmly to make the top even.
Bake 18 - 25 minutes or until top is brown.
Cool on wire rack and cut into bars.
Store in airtight container.

Toffee Apple Bars

Ingredients

For the Crust
2 cups flour
1/2 cup powdered sugar
1 cup butter

For the Filling
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 egg
1 cup chopped peeled apple
1 cup chopped pecans
1 cup English toffee baking bits

For the Glaze
1 cup powdered sugar
2 -3 Tablespoon cooled strong coffee

Instructions

Preheat oven to 350 degrees.
In medium bowl, combine flour and powdered sugar. With pastry blender or fork, cut in butter until it resembles coarse crumbs. Press into bottom of 9x13 inch pan. Bake at 350 for 15 minutes.

Meanwhile, in large bowl, combine sweetened condensed milk, vanilla, cinnamon and egg. Blend well. Stir in remaining ingredients. Mix well. Pour mixture over partially bake crust.
Bake an additional 30 - 40 minutes or until filling is set and edges are golden. Remove from oven and place on wire rack. Run knife around the edges of pan to loosen. Allow to cool on hour.

Combine 1 cup powdered sugar and coffee to make the glaze. Drizzle over the top. Cut into bars and serve.

Aunt Addie's Pumpkin Pie Dessert Squares

They say that this year, 2015, we will have a shortage of canned pumpkin on the grocery store shelves. In Illinois, where nearly 90% of  sugar pumpkins are grown, a wet growing season has resulted in a small harvest. So, if you see canned pumpkin in the grocery store, buy it now because they say it will be gone before Thanksgiving this year.
And if you find some, this is the recipe to make. If you knew my Aunt Addie, you would already know that this is good.

Ingredients for Base

1 package yellow cake mix
1/2 cup unsalted butter, melted
1 egg

Ingredients for Filling

1 16-ounce can pumpkin
1/2 cup brown sugar
2 1/2 teaspoon pumpkin pie spice
2 eggs
2/3 cup milk

Ingredients for Topping

1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup unsalted butter, softened

Instructions

Grease bottom only of 9x13 inch pan.
Reserve one cup of cake mix. Combine remaining mix with melted butter and egg. Press into pan.
Combine filling ingredients with mixer until smooth. Pour over crust.
Combine topping ingredients and sprinkle over pumpkin layer.
Bake at 350 degrees for 45-50 minutes or until knife inserted in center comes out clean.

Serve with whipped topping, if desired.

Maple Date Bars

More fall goodness!

Ingredients

1 3/4 cup finely chopped dates
3/4 cup water
1/3 cup maple syrup
1 teaspoon lemon rind
2/3 cup sugar
1/2 cup softened butter
1 cup flour
1 cup regular oats
1/4 teaspoon baking soda
1/4 teaspoon salt
Cooking spray

Instructions

Combine dates, water and maple syrup in saucepan. Over medium heat, bring to boil and cook for 12 minutes or until most of the liquid is absorbed, stirring frequently. The mixture should look like jam. Stir in the lemon rind and cool completely.

Preheat oven to 400 degrees.
Beat sugar and butter until smooth. Combine flour, oats, baking soda and salt. Stir flour mixture into butter-sugar mixture. The mixture may be crumbly.

Spray the bottom of a 9x13 inch pan with cooking spray. Press two cups of the mixture into the bottom of the pan. Spread date mixture over the  pressed crust. Sprinkle with remaining flour mixture.
Bake for 20 minutes or until golden brown. Cool completely on wire rack.

Chocolate Chip Cookie Bars

Quicker than chocolate chip cookies....


Ingredients

2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 (12 ounce) bag chocolate chips
1 cup chopped walnuts

Instructions

Preheat oven to 375 degrees.
In small bowl, combine flour, baking soda and salt. In large bowl, beat butter, sugar and brown sugar until fluffy. Add eggs. Gradually add flour mixture. Mix well. Stir in chocolate chips and walnuts.
Spread in greased 15x10x1 inch baking pan. Bake for 20 - 25 minutes. Cut into squares.

Butterscotch Bars

Ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 1/2 cups brown sugar
2 eggs
1 Tablespoon water
1 1/2 cups quick cooking oatmeal, uncooked
1 12-ounce package butterscotch chip

Instructions

Preheat oven to 375 degrees. In small bowl, combine flour, baking powder, baking soda and salt. Set aside. In another bowl, combine butter, brown sugar, eggs and water. Beat until creamy. Gradually add flour mixture. Stir in oats and butterscotch chips.
Spread in greased 15x10x1 inch pan.
Bake for 20 - 25 minutes. Cool and cut into bars.

Apricot Coconut Bars

Ingredients for the Base:

1 package yellow cake mix
1/2 cup butter or  margarine, melted
1/2 cup finely chopped almonds
1 cup apricot preserves

Ingredients for the Filling

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 Tablespoons flour
1/8 teaspoon salt
1 teaspoon vanilla
1 egg
1/3 cup apricot preserves
1/2 cup coconut

Instructions

Preheat oven to 350 degrees. Grease a 9x13 inch pan.
Combine cake mix and melted butter. Mix at low speed until crumbly. Stir in almonds. Reserve one cup of the mixture.
Press the remaining in the bottom of the greased pan.
Carefully spread one cup of apricot preserves over the pressed base  mixture.
In same bowl, beat cream cheese, sugar, salt, flour, vanilla and egg. At low speed, mix in preserves.
Carefully spread over apricot layer in pan, being careful not to mix the two.
Combine the reserved cup of base mixture with coconut. Sprinkle over filling.
Bake at 350 degrees for 30-40 minutes or until golden brown and center is set.
Cool and cut into bars.

Jam and Oat Squares

Ingredients

1 refrigerated pie crust
3/4 cup jam - flavor of your choice
3/4 cup oats
3/4 cup flour
6 Tablespoon melted butter
1/3 cup brown sugar
1/4 cup sugar
Pinch of salt
Parchment paper

Instructions

Unroll pie crust onto parchment paper-lined cookie sheet.
Spread with jam, leaving 1/2 inch border.
Mix oats, flour, butter, sugars and salt together.
Spread on top of jam.
Bake at 450 degrees for 15 minutes.
Cool and cut into squares.

Double Chocolate Raspberry Dessert Bars

I would call this the perfect dessert for Valentine's Day. With white and dark chocolate layers combined with raspberry jam, it looks and tastes delicious.

Ingredients

CRUST
1 cup flour
1/4 cup powdered sugar
1/2 cup butter

FILLING
1/2 cup raspberry jam
3 ounces cream cheese
2 Tablespoons milk
1 cup vanilla or white chocolate chips or 4 ounces white chocolate, melted

GLAZE
2 ounces semi-sweet dark chocolate
1 Tablespoon shortening

Instructions

Heat oven to 375 degrees.
In medium bowl, combine flour and powdered sugar.
Using a pastry blender, cut in butter until crumbly.
Press mixture in ungreased 9-inch square pan.
Bake for 15 minutes or until lightly browned.

Spread jam evenly over baked crust.

In small bowl, beat cream cheese and milk until smooth. Add melted white chocolate to cream cheese mixture. Beat until smooth.
Drop mixture by teaspoonfuls evenly over jam.
Carefully spread to coat the jam.
Refrigerate until set.

In small saucepan, over low heat, melt semi-sweet dark chocolate with shortening, stirring constantly. Spread over white chocolate layer. Cool completely.
Store in refrigerator.

Blueberry Oat Bars

I discovered this yummy recipe on the website relish.com.  They claim it is a copycat of the Starbucks version of this dessert and was originally posted on foodlibrarian.com.
 I claim it is delicious!



Ingredients

1 cup old-fashioned oats
1 cup quick-cooking oats
1 cup flour
1 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
3/4 cup unsalted butter, softened
3 cups fresh or frozen blueberries
1/2 cup sugar
1/3 cup orange juice
3/4 tsp. cornstarch

In saucepan, bring blueberries and orange juice to boil. Reduce heat and simmer until blueberries are tender.
Whisk in cornstarch and boil, stirring until thickened. Pour into a bowl. Place plastic wrap directly on the surface. Refrigerate until cooled. It should have the consistency of jam. This can be made up to one day ahead. If making the same day, allow the blueberry mixture to cool for at least one hour.

In bowl, combine oats, flour, brown sugar, salt and baking soda. Cut into butter until crumbly,

Reserve 1 1/2 cups of oatmeal mixture. Pat remaining into bottom of greased 9x13 inch pan. Spread blueberry mixture over it. Crumble remaining oatmeal  mixture on top.

Bake at 350F until light golden brown, about 40 minutes. Let cool completely on rack before cutting. Store in refrigerator.