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Entries in bar cookies (27)

Wednesday
Jun162010

Wild Oats: Oatsies Recipe From Betty Crocker's Cooky Book

Pop Quiz: when faced with the prospect of imminent Oatsies, the proper reaction is:

A. Panic--you must run from this menace!

B. Dread--you're definitely going to need to visit the doctor.

C. A world-weary sigh--you don't need this today.

D. Delight--you're faced with the prospect of a delicious treat!

Of course, anyone who knows Oatsies knows that the answer is D: you are faced with the prospect of a delicious treat. But for those who may not be in the know, let me share with you what exactly what an oatsie is, from my BFF cookbook, Betty Crocker's Cooky Book:

A delicious caramel-like oat confection topped with chocolate. Shared with us by Charlotte Johnson of our staff, who makes them often for her college-student son and daughter.

And a most sincere thanks to Ms. Johnson, wherever she may be, for these are indeed a treat to be treasured: sweet, lightly salty, nutty, oaty, caramelly, and extremely addictive.

Oatsies

Ingredients

  • 2 cups rolled oats
  • 1/2 cup brown sugar (packed)
  • 1/2 cup butter
  • 1/4 cup corn syrup (recipe calls for dark; I used light because it is what I had)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 package (6 ounces) semisweet chocolate pieces (I used these nice fat chips)
  • 1/4 cup chopped nuts (I used pecans)

Procedure

  1. Heat oven to 400 F.
  2. Mix oats and sugar in a large, heatproof bowl (you'll need to pour a hot mixture over it soon).
  3. Melt butter; add syrup, salt, and vanilla. Pour over the oats and sugar; mix well.
  4. Pat mixture into a greased square pan (I used 8x8-inches).
  5. Bake 8-10 minutes--do not overbake! (How do you know it's done? It will be lightly bubbling on the sides)
  6. Melt chocolate and spread on top--or, if you're like me and don't read directions thoroughly, just sprinkle on the chocolate pieces and let them melt on the still-hot mixture.
  7. Sprinkle nuts on top of this, and let cool (or, again, like me, don't follow the directions and eat immediately. Messy, but tasty). You'll need a pretty sharp knife to cut these, as they're pretty sticky. Happily, I have a sharp and fancy knife called the "Jessica" (like me!) with which I can do these things.
Wednesday
Jun162010

Lovely Leche: Dulce de Leche Peanut Butter Chocolate Bars

When I encountered the recipe for Dulce de Leche Cheesecake bars in last month's issue of Bon Appetit, my eyes got really big and I think I probably said something like "Whoa".

After a brief moment of despair at having no graham crackers or cream cheese in the house, I found myself wondering "could this work with peanut butter and Reese's Puffs cereal instead?". And so I made said substitutions, and found myself with a pretty tasty treat. They could have chilled longer to set, but friends had no problem dealing with the dulce de leche ooze.

Dulce de Leche Peanut Butter Chocolate Bars

Adapted from Bon Appetit

Ingredients

Crust

  • Nonstick vegetable oil spray
  • 2 1/4 cups finely ground Reese's Puffs cereal
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted

Filling

 

  • 1 16-ounce jar peanut butter (preferably smooth, full-fat)
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup purchased dulce de leche
  • 2 teaspoons vanilla extract

 

Glaze

 

  • 2/3 cup purchased dulce de leche
  • 3 tablespoons (or more) heavy whipping cream
  • (optional) a spoonful of hot fudge sauce

 

Procedure

 

  1. Make the Crust. Preheat oven to 350°F. Coat 13x9x2-inch metal baking pan with nonstick spray (I used an 8x8-inch pan for fat, thick bars). Mix cereal crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
  2. Make the Filling. Blend peanut butter and sugar in a stand mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
  3. Make the Glaze. Heat dulce de leche, 3 tablespoons cream and chocolate sauce (if using) in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled baked mixture; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). Can be made 2 days ahead. Cover; keep chilled. Sprinkle bars with fleur de sel.

 

Tuesday
Jun152010

Belle of the Ball: Coconut Belles from the Betty Crocker Cooky Book

At first glance, Coconut Belles don't look like anything out of the ordinary: they look like a pleasing, if unremarkable, bar cookie.

But don't be fooled. The Coconut Belle one coy little cookie bar. I found them in the "family favorites" section of Betty Crocker's Cooky Book, where this cryptic introduction drew me in:

Since this cooky is better the second day than the day it is baked, you must bake them yesterday to enjoy them today.

True to the intro, these cookies taste good just out of the oven, but become something else entirely when left to their own flavor-melding devices overnight: delicately scented with citrus and redolent of rich coconut, these cookies taste far more compelling than their appearance might imply.

Of course, if you bake them around midnight, does that mean they were baked close enough to yesterday to enjoy today? Customers at the store will see.

Coconut Belles

Makes 24 bars

Ingredients

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon lemon extract (I used lemon juice)
  • 2 tablespoons cream
  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup shredded coconut, plus extra for sprinkling on top
  • 2 tablespoons finely chopped candied orange peel

Procedure

  1. Heat oven to 325 F.
  2. Mix butter, sugar, egg, vanilla, lemon, and cream thoroughly.
  3. Measure flour and mix with salt and baking powder; stir into wet mixture.
  4. Blend in the coconut and peel.
  5. Spread in a lightly greased pan (I used 8x8-inch). If desired, sprinkle extra coconut on top.
  6. Bake 30-35 minutes, or until golden brown. While warm, cut into bars. Serve cooled (the next day is best).
Monday
May172010

Going Blonde: Blondie-Topped Brownies for Serious Eats

Blondies or brownies?

It's a delicious dilemma: they're both bar cookie classics, one rich in brown sugar, the other redolent of chocolate.

But why should you have to decide? Because they taste so much better when baked together, in layers.

How'd I do it? Well, since brownies generally have a longer bake time, I started out my pan with a batch of brownie batter which I put in the oven for 20 minutes while I put together the blondie batter. Since the half-baked brownies would have gotten messy had I spread the blondie batter on top, I simply spooned the batter as gently as I could right on top and put it back in the oven for about 25 more minutes; the oven's heat did a nice job of spreading the batter for a tasty two-layered treat.

For the full entry and recipe, visit Serious Eats!

Monday
May102010

Taste the Magic: Magic Cookie Bar Pie for Serious Eats

Magic Cookie Bars are, as their name might imply, no ordinary treat. Starting with layer upon layer of unrelentingly rich layers of buttery graham cracker crumbs, toasted coconut, chocolate and butterscotch chips, and nuts, they get even better from a rich smothering in sweetened condensed milk.

With all that awesome, some might argue that a small serving is best. But I disagree, and to prove it, I've created it in a deliciously thick pie form.

Inspired by the construction of the delicious BakedBar from Baked in Brooklyn, I made my pie with a coconut-graham cracker crust which then got filled with the sweetened condensed milk slurry--the resulting confection attained a crust that was crispy, but the inside remains pleasingly gooey, making for a dessert that will likely displease your dentist, but will definitely make your mouth happy.

For more, plus a recipe, visit Serious Eats!

Wednesday
Apr072010

I'd Crumble For You: Blackout Crumb Bars Recipe

So. There may be something that makes me happier than a good bar cookie, but just at the moment, nothing is coming to mind.

That having been said, let's discuss the Blackout Crumb Bar, a recipe I discovered on the inside label of Love N Bake's "Chocolate Schmear" filling. 

But first things first. What is this chocolate schmear business? I came into this bounty not long ago when aforementioned company sent me a sample. It comes in a can sort of like almond paste that you'll find in the grocery store baking aisle--only it's chocolate. It's got this incredibly thick texture, and in the name of science I felt it necessary to take a spoonful before baking with it (it tastes good on its own. Whew!).

But it has found its perfect vehicle with the Chocolate Blackout Crumb Bar. Kind of like a cross between crumb cake and fudge bar cookies, these babies are dense, chocolate, crumbly and buttery--that is to say, pretty delicious. And while it's a slight stretch, I still think these bars are a very appropriate way to celebrate National Coffee Cake Day.

Chocolate Blackout Crumb Bars

Adapted from Love N Bake

Ingredients

  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 1 cup all purpose flour
  • ¼ cup brown sugar, tightly packed
  • 1 teaspoon salt (original recipe calls for just 1/4 teaspoon but I like salt)
  • 1 can (minus a spoonful or two) Love'n Bake Chocolate "Schmear" Filling

 Procedure

Grease a 9-inch square pan with butter and line with parchment paper. Set aside. Beat the butter in a large mixing bowl until creamy. Beat in the flour, sugar and salt until well mixed. Reserve ½ cup of the crumb mixture. With floured hands press the remaining crumbs into the bottom of the prepared pan.

Bake in a preheated 350ºF oven until edges are golden brown, approximately 10 to 12 minutes. Spread the baked crust with the "Schmear" Chocolate Filling. Sprinkle the reserved crumbs over the chocolate. Continue baking the pastry until the crumbs have browned approximately 25 to 30 minutes. Cool completely on a wire rack then cut into bars.

Wednesday
Feb242010

Go Nuts: Peanut Butter Blondies with Peanut Butter Frosting Recipe

CakeSpy Note: This is a guest post and recipe from Cake Gumshoe Julia, a 26 old wife, exercise fiend, and baking enthusiast. Her writing can be find at her site, Fat Girl Trapped in a Skinny Body.

 Do you love peanut butter?

Did you know I love peanut butter?

I mean LOVE peanut butter. Not in a romantic way, but in a mouth watering, makes my taste buds sing kinda way. As I am getting older, not old, just older, I'm growing out of the idea that a dessert has to be based around chocolate. I now understand that a freaking amazing, mouth watering, makes you jump in the air with excitement, dessert can be based on something other than chocolate: peanut butter.

Saturday morning I woke up super early with lots of excitement and anticipation about what I would bake that day--and I realized it must be Blondies. And I could add peanut butter and make them extra delicious. I felt content with my decision. And after you make these, you will understand why I was so content. I can't say I am in love with these, because I am in love with my husband (ahh, how romantic of me). But I can say, with confidence, that these are one of my all time favorite desserts.

Peanut Butter Blondies

Recipe adapted from My Kitchen Addiction

 Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 cups dark brown sugar
  • 1/2 cup peanut butter
  • 2 eggs 
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips

Peanut Butter Frosting

Recipe adapted from Ina Garten

 Ingredients

  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 1/3 cup half and half
  • 1 tsp vanilla extract
  • 2 tbsp butter, softened
  • 1/8 tsp kosher salt

 Procedure

  1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.
  2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth.
  3. Remove from the heat, and stir in the peanut butter.
  4. Allow to cool while combining the dry ingredients – flour, baking powder, baking soda, and salt – in a large mixing bowl.
  5. Add the eggs, one at a time, to the brown sugar and peanut butter mixture, mixing well after each addition.
  6. Add the vanilla extract and stir to combine.
  7. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter.
  8. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan.
  9. Sprinkle with the milk chocolate chips, lightly pressing them into the batter.
  10. Bake for 25 minutes. Allow to cool in the pan.
  11. Mix all the frosting ingredients in a bowl with a hand mixer. Beat for about 2-3 minutes; until all the ingredients are incorporated. Spread onto the cooled blondies.
  12. Sprinkle with mini chocolate chips. Cut into 15 large squares, serve and enjoy with a glass of ice cold milk!

These are rich, dense, and simply delicious!

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