Dream Bars I Recipes

Steps:

• Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray.
• Set a rack in the middle of the oven and preheat to 350 degrees F.
• In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan.
• In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract.
• In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel.
• Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together 1/3 cup butter and 1/2 cup brown sugar. Stir in 1 cup of flour until well blended. Press the dough into the bottom of a 9x13 inch baking pan.
• Bake for 10 minutes in the preheated oven; remove and set aside. In a medium bowl, mix eggs and vanilla. Combine 1 cup brown sugar, 2 tablespoons flour, baking powder and salt so there are no lumps. Stir the sugar mixture into the eggs. Stir in the chocolate chips. Spread over the pre-baked crust.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool and drizzle with chocolate glaze.
• To make the glaze: In a small saucepan over medium heat, mix together the cocoa, 4 teaspoons butter, and boiling water. Cook over low heat, stirring occasionally, until thick and smooth. Remove from heat and stir in the confectioners' sugar. Drizzle over cooled bars before cutting into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and 1/2 cup brown sugar until smooth. Stir in the 1 1/2 cups of flour. Press the mixture firmly into the bottom of a 9x13 inch pan. Bake the crust for 15 minutes in the preheated oven, until golden.
• In a medium bowl, mix together the eggs and 1 1/2 cups brown sugar. Stir in the vanilla. Combine the 1/4 cup flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in the coconut and walnuts. Pour into the pre-baked crust.
• Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
• To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
• To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
• Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Grease a 13- by 9- by 2-inch baking pan and line bottom and sides with wax paper, then butter paper.
• Spread brownie batter evenly in pan.
• Make chocolate chip dough:
• Whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus remaining whole egg to butter mixture, beating with mixer until creamy. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
• Top brownie batter evenly with spoonfuls of cookie dough, spreading gently with back of spoon to form an even layer.
• Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, about 1 1/4 hours. Cool completely in pan on a rack, about 2 hours. Invert onto a cutting board, remove paper, and cut into bars.

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust., Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Steps:

• Invert a baking sheet and spray it with nonstick cooking spray. Line the top with parchment paper. With an offset spatula, spread the melted chocolate evenly across the parchment. Place the baking sheet in the freezer until firm, approximately 30 minutes.
• Lightly coat a quarter sheet (9 by 13-inch) pan or glass baking dish with nonstick cooking spray and line with parchment paper, leaving 1 inch of overhang on the long sides.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the granulated sugar and beat the butter mixture until it is aerated, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
• Add the water and vanilla to the egg yolks. On medium speed, add the yolks, one at a time, mixing briefly until the batter resembles cottage cheese, approximately 5 seconds per yolk. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make it nearly homogeneous.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the flour mixture all at once and mix on low speed until the dough just comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
• Transfer the dough to the prepared pan. Using a rubber spatula and then your fingertips, press the dough into the corners of the pan and smooth the surface.
• Remove the chocolate from the freezer and break it up into shards. Scatter the chocolate shards across the surface of the dough and then press into the dough. Cover the top with plastic wrap, pressing down through the plastic to smooth down the top. Refrigerate until the dough is set, at least 20 minutes or overnight. (If refrigerating the dough overnight, refrigerate the egg whites as well, letting them come to room temperature before proceeding with the meringue.)
• Preheat the oven to 350°F.
• In a stand mixer fitted with the whisk attachment, whip the egg whites and a pinch of kosher salt on medium speed until frothy, approximately 45 seconds. Add the brown sugar and whip on medium-high speed until shiny peaks form and the meringue holds its shape, 2 to 3 minutes. Spread the meringue evenly over the chilled dough.
• Bake, rotating the pan halfway through the baking process, until the meringue resembles a lightly toasted marshmallow, 23 to 25 minutes. It will start to crack on the sides but should still be slightly soft in the center, and the shortbread should be cooked through but still pale-not golden brown. (Do not overbake or the shortbread will be too crumbly to cut.) Cool completely in the pan. Once cool, refrigerate until chilled.
• Lift the bars out of the pan using the parchment handles and transfer to a cutting board. Cut the bars lengthwise into 3 strips. Cut the bars crosswise into 10 strips to make small, rectangular bars. Serve the bars at room temperature.

Steps:

• Preheat oven to 300F.
• Cookie Layer: In a large mixing bowl, cream butter and sugar until smooth.
• Stir in flour and salt.
• Mixture will be crumbly.
• Pat the mixture into a lightly greased 9x13 pan.
• Bake for 10 mins, while you prepare the topping.
• Increase the oven temperature to 325F.
• Topping: Combine sugar, flour and baking powder in a medium mixing bowl (I've used the same bowl without ill result).
• Stir in the eggs, mixing until smooth.
• Add coconut and nuts, mix until well-combined.
• Spread the topping onto the cookie layer, as evenly as possible (wet your fingers and spread).
• Bake the bars for 30 mins, until golden brown.
• Remove from oven and let them cool (in the pan).
• Sprinkle with confectioners' sugar, if desired.
• Or spread melted chocolate chips over the bars.
• Cut them into 2 1/4 inch bars when completely cooled.