Bavarian Torte Bars Recipes

Steps:

• Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.

Steps:

• Preheat oven to 450 degrees F(230 degrees C).
• Cream together butter, 1/3 cup sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside.
• In a medium bowl, blend cream cheese and 1/4 cup sugar. Beat in egg and vanilla. Pour cheese mixture over crust.
• Combine 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the sliced apples with the sugar mixture and spread over the cheese filling.
• Bake for 10 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until almonds are lightly browned and apples are tender. Cool before removing from pan.

Steps:

• Heat oven to 375°F. Mix all ingredients except preserves with spoon until crumbly. Press two-thirds of crumbly mixture on bottom of ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.
• Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into squares or triangles.

Steps:

• Combine the flour, granulated sugar and baking soda with the dry cake mix.
• Add the wet ingredients called for on the cake mix box to the dry ingredients as directed.
• Add the water, oil and egg found in this recipe in addition to that on the cake mix box.
• I used 9 inch round cake pans.
• Bake cake as directed.
• It may be necessary to add 5 minutes to the baking time.
• Test for doneness as directed on the box.
• Cool completely.
• Split each layer in half.
• FILLING:.
• Cream confectioners sugar, vanilla, cream cheese, lemon extract, salt and lemon zest until light and fluffy.
• (A taste will tell you if it is lemony enough. If not to your liking add a bit more lemon extract).
• Fold in whipped cream or non-dairy whipped topping.
• Put one layer on plate.
• Top with some of filling.
• Add next layer.
• Top with more filling.
• Add third layer.
• Top with more filling.
• Add top layer and spread the rest of the filling on top.
• Garnish with lemon zest.
• Refrigerate.

Steps:

• Preheat oven to 350°. Prepare crust by creaming butter and sugar until light and fluffy.
• Add vanilla, flour and almonds.
• Press crust into 8x8 square pan (I use glass).
• Pierce crust all over with fork and bake for 10 minutes.
• Remove from oven and let cool slightly.
• Meanwhile prepare filling by beating cream cheese until lumps are removed and add sugar.
• Continue to beat for about 1 minute and then add egg and vanilla.
• Beat until well combined.
• Spread filling over crust.
• Thinly slice drained pears lengthwise and arrange over cream cheese, slightly overlapping each slice in neat rows.
• Sprinkle cinnamon sugar topping over the top.
• Bake for 25 minutes or until crust is golden brown and filling has puffed up a little bit and almost set.
• Cool completely and refrigerate until cold (at least 3 hours, overnight is recommended).
• Slice into squares to serve.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking pan., For filling, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour into crust., In a large bowl, toss apples with cinnamon and remaining sugar. Arrange over cream cheese layer; sprinkle with almonds. Bake 50-60 minutes or until cream cheese layer is set and edges of crust are golden brown., Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.