1 2 3 4 Bars Recipes

Steps:

• Cream butter.
• Add sugar gradually, beating well.
• Add vanilla, almond extract and eggs, one at a time, beating well.
• Sift together flour, baking powder and salt.
• Add flour mixture to butter mixture, beat well.
• Grease and flour a 10" x 15" jelly roll pan.
• Divide dough into thirds.
• Roll out 2/3 of dough, place into greased and floured pan.
• Spread on pie filling.
• Roll out remaining 1/3 of dough; place on top of filling and seal, crimp or roll and flute edges.
• (If you find it difficult rolling dough, it may be pressed into pan and top pressed out on waxed paper into 10" x 15" rectangle and transferred to top of filled bottom).
• Bake 350 degrees for 45 minutes.
• Mix together all glaze ingredients to make thin glaze.
• Drizzle over cooled squares.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray.
• Add the flour, cheese and confectioners' sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes.
• In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes.
• Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners' sugar before slicing.

Steps:

• Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
• Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
• Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

Steps:

• Melt the butter and add brown sugar; mix well and cool.
• Add eggs, one at a time, beating well each time.
• Add dry ingredients and mix well.
• Add the nuts and chocolate bits.
• Put in a greased 9x13 pan and bake 350 degrees for about 25-30 minutes.