CHEF JOHN'S LEMON BARS
This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 12
Steps:
- Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
- Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
- Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
- Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
- Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
- Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.
Nutrition Facts : Calories 153 calories, Carbohydrate 21.8 g, Cholesterol 51.3 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 46.6 mg, Sugar 14.8 g
SPECIAL CEREAL BARS I
These delicious Cereal bars are always a hit. Easy and quick to make.
Provided by Cindy
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Grease a 9 x 13 inch pan.
- In a large sauce pan, combine sugar and light corn syrup. Cook over medium heat until boiling. Stir in peanut butter until smooth. Remove from heat and stir in the cereal. Pat the cereal mixture into the greased pan.
- Melt peanut butter and chocolate chips over a double boiler or in the microwave. Spread the melted mixture over the cereal bars and refrigerate to set.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 37.9 g, Fat 13.1 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 5.8 g, Sodium 172.5 mg, Sugar 22.9 g
MILLIONAIRE'S CHEX™ BARS
Pecans, dark chocolate, caramel and marshmallows put a millionaire's twist on a classic Chex bar recipe.
Provided by Molly Yeh
Categories Dessert
Time 2h35m
Yield 15
Number Of Ingredients 8
Steps:
- Line 13x9-inch (3-quart) baking dish with cooking parchment paper, and spray with cooking spray. Set aside.
- In 4-quart saucepan, melt butter over medium heat. Add marshmallows. Stir with wooden spoon or rubber spatula until marshmallows are fully melted. Reduce heat to low; stir in cereal until evenly coated. Remove from heat; pour into baking dish. Use greased rubber spatula or greased hands to press mixture firmly and evenly in dish. Refrigerate 15 minutes.
- In 2-quart saucepan, cook caramels, milk and salt over medium heat, stirring frequently, until caramels are melted. Pour mixture over bars, and spread evenly. Refrigerate 10 minutes.
- In double boiler over medium heat or in microwavable bowl in microwave, melt chocolate chips. If using microwave, microwave uncovered on High in 30-second increments, stirring after each, until melted. Pour melted chocolate over caramel; spread evenly. Sprinkle with pecans. Refrigerate until set, 1 to 2 hours. Cut into bars.
Nutrition Facts : ServingSize 1 Serving
CHEX® AND O'S SNACKIN' BARS
No baking is needed for easy bars you can stir up in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 36
Number Of Ingredients 8
Steps:
- Spray 13x9-inch pan with cooking spray. In large heatproof bowl, mix cereals, dried fruit and pineapple.
- In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, flour and corn syrup. Heat to boiling, stirring constantly. Boil 1 minute over medium heat, stirring occasionally. Pour over cereal mixture; toss to mix well (mixture will be sticky).
- Spoon cereal mixture into pan; spread evenly. Cool completely before cutting, about 30 minutes. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 90, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 55 mg, Sugar 11 g, TransFat 0 g
CHEX LEMON BARS
I would not be allowed at the family Christmas party if I didn't make these. Super easy, inexpensive and delicious. Cut into small or large bars. For a cookie tray small bars are best, cut nine bars across by nine bars down. The filling must be added to the hot crust - do not let the crust cool. Make sure to use a 9 inch pan (not an 8 inch). Also good when made with limes.
Provided by MarielC
Categories Dessert
Time 50m
Yield 36-81 bars
Number Of Ingredients 12
Steps:
- For the crust:.
- Adjust oven rack to middle position and heat oven to 350°F Generously butter a 9 inch baking dish or for less mess and easier cutting, line the pan with parchment paper sling with an overhang.
- Make crust (by hand or use a food processor):.
- By hand: Sift together flour, sugar, baking powder and salt. Crush Rice Chex to about 1/2 cup of crumbs and add to other dry ingredients. Cut in butter using a pastry blender, a fork or two knives until butter is incorporated and the mixture has fine crumbs.
- By food processor: Sift flour, sugar, baking powder and salt into food processor bowl with chopping blade. Add Rice Chex cereal. Run processor until cereal is crushed into fine crumbs. Add butter pieces and pulse until butter is incorporated but mixture has fine crumbs and still looks floury. Make sure to pulse, do not over process, about 10 one second pulses should be enough.
- Press mixture firmly and evenly into prepared pan. Bake in preheated oven for 12 to 14 minutes, just until it's beginning to take on some color. Do not over bake.
- While crust is baking prepare filling:.
- Combine all filling ingredients, sifting in the dry ingredients. Mix until well blended. Pour over hot base as soon as the base is finished baking. Return to oven for 15-20 minutes, until top is set and just beginning to brown. Remove from oven and cool on wire rack. Dust heavily with confectioner's sugar. If your used parchment paper, simply lift out of the pan and onto a cutting board. Cut into bars - for cookie trays cut 1 inch bars, for dessert cut larger bars.
CHEWY CHEX BARS
Yield 20
Number Of Ingredients 5
Steps:
- Spray 13 x 9 inch dish with non stick cooking spray.
- In a large bowl, microwave butter on high for 45 seconds or until all of the butter has melted.
- Add marshmallows and mix them into the butter. Microwave the butter and marshmallows together for 1 - 1 1/2 minutes longer. Stir until marshmallows are melted and everything is mixed together well.
- Pour the cereal and candy coated chocolates into the large bowl and mix. Press the mixture evenly into baking dish.
- In a small bowl melt the chocolate chips in microwave stirring every 30 seconds.
- With a spoon gently drizzle the chocolate over the Chex Bars.
- Let cool 10 minutes before serving.
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