PEAR BAR COOKIES
When you're in the mood for bars that are a little bit different, bake these spiced goodies featuring mellow pears and tender coconut. The small-size batch will disappear before you know it.-Cora Dunlop, Boston Bar, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 bars.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 9-in. square baking pan. Bake at 350° for 25-28 minutes or until golden brown., In a small bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking powder, salt and ginger; stir into egg mixture just until moistened. Gently stir in pears and coconut. , Spread over warm crust. Bake 20-23 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 182 calories, Fat 8g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
PEAR CUSTARD BARS
When I take this crowd-pleasing treat to a potluck, I come home with an empty pan every time. Cooking and baking come naturally for me - as a farm girl, I helped my mother feed my 10 siblings. -Jeannette Nord, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 bars.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and 1/3 cup sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts., Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°., Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in 1/2 cup sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix remaining and cinnamon; sprinkle over pears. , Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting.
Nutrition Facts : Calories 225 calories, Fat 15g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
SALTED CARAMEL PEAR PIE BARS
Dense, buttery shortbread crust and a delicately spiced filling make these pear pie bars absolutely irresistible. And once you see how easy they are to make and to serve, chances are, you'll pick them over traditional pie every time. You'll find yourself with more salted caramel sauce than you need for the bars, but you can spoon the rest over top of anything from ice cream to waffles. Just store any leftovers in an airtight container in the fridge (and heat the leftovers before using). Sprinkle with flaky sea salt, as desired.
Provided by Darcy Lenz
Categories Bar Cookies
Time 3h55m
Yield 15
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking pan with baking spray. Line the pan with parchment paper so that there is a 2 inch overhang on the two long sides of the pan. (This makes it easier to lift the pie bars out of the pan after baking.)
- Beat the butter, brown and white sugars, and vanilla extract for crust in a large bowl with an electric mixer until combined and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl. Add the flour and salt; mix at low speed until combined. Refrigerate dough for 10 minutes.
- With lightly moistened hands, press about 2/3 of the crust mixture evenly along the bottom of prepared pan; refrigerate pan for 5 to 7 minutes. Place the remaining 1/3 of the crust mixture in the fridge until needed.
- Bake crust in the preheated oven until golden brown, 20 to 25 minutes. Place on a wire rack to cool. Leave the oven on.
- To prepare the filling, toss the pear slices and lemon juice together in a large bowl. Add the brown sugar, cornstarch, cinnamon, ginger, cardamom, and salt; toss well to coat. Spread the pears evenly over the crust.
- Tear the reserved crust mixture into small pieces. Using your hands, combine the walnuts with the dough and scatter the mixture evenly over the pears.
- Bake in the preheated oven 1 hour, rotating pan halfway through, until the pears are fork-tender and the topping is golden brown. Cool completely in the pan, 1 to 2 hours.
- To prepare the caramel sauce, combine the sugar and water in a medium, heavy saucepan over medium-low heat; cook, stirring often, until the sugar dissolves.
- Increase the heat to medium-high; bring to a boil-without stirring, but instead, regularly swirling the pan and occasionally brushing down the sides of the pan with a wet pastry brush. Cook, swirling and brushing regularly, until the syrup turns a deep amber color, 12 to 17 minutes.
- Gently pour in the heavy cream (the caramel will foam and bubbly up vigorously). Add in the butter pieces and stir gently until smooth. Remove the caramel from heat and stir in the salt.
- When ready to serve, use the parchment overhang to lift the slab from the pan and slice into bars. Drizzle with the caramel sauce.
Nutrition Facts : Calories 681.8 calories, Carbohydrate 86.3 g, Cholesterol 87.4 mg, Fat 36.9 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 20.3 g, Sodium 308.7 mg, Sugar 53.5 g
OATMEAL COOKIE PEAR BARS
Fresh pears give this easy bar cookie a hearty, fruity taste, and Betty Crocker™ oatmeal cookie mix makes it easy to prepare.
Provided by Jessica Walker
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In medium bowl, stir together crust ingredients until dough forms. Press in pan. Bake 15 minutes.
- Meanwhile, in small saucepan, melt 1 tablespoon butter over medium heat. Stir in brown sugar until combined. Add milk; heat to boiling, stirring constantly. Remove from heat; stir in vanilla. Arrange sliced pears on partially baked cookie crust. Drizzle brown sugar mixture over pears.
- In medium bowl, mix topping ingredients with fork until crumbly. Sprinkle over filling; press down lightly.
- Bake 20 minutes or until topping is golden brown. Cool in pan on cooling rack at least 15 minutes. Cut into 6 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
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PEAR-CINNAMON STREUSEL SQUARES - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 30 minsServings 32
- Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, stir together the 2 cups flour, oats, brown sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 1-1/2 cups of the oats mixture for topping; set aside. Press the remaining oats mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes.
- Meanwhile, for filling, in a medium bowl, combine eggs and granulated sugar. Stir in the 2 tablespoons flour, baking powder, and salt. Stir in pears and cinnamon pieces. Spread filling evenly over hot crust. Sprinkle with the reserved oats mixture.
- Bake for 30 to 35 minutes more or until top is golden. Cool in pan on a wire rack. Cut into bars. Drizzle with Powdered Sugar Icing. Makes 32 bars.
PEAR BARS MADE WITH FRESH PEARS - SOUTHERN PLATE
From southernplate.com
Reviews 72Category Dessert, SnackServings 12Total Time 1 hr
- In a medium mixing bowl, place crust ingredients. Using a long tined fork or pastry cutter, cut and stir ingredients until crumbly. Press into bottom of a 9x13 pan and bake at 350 for 10-12 minutes, or until lightly browned.
- While crust is baking, use the same bowl to combine brown sugar, graham crumbs for the filling, and flour. Stir well until flour is well incorporated. Stir in cinnamon, ginger, salt, and baking powder. Add eggs and vanilla and stir until batter is formed. Fold in chopped pears.
- Pour filling browned crust and spread to the edges. Return to oven and bake an addition 25-30 minutes, or until mixture is set in the center. Allow to cool completely before cutting.
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