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dessert bars

Lemon Blueberry Crumble Bars

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Lemon Blueberry Crumble Bars

I was going to half this Lemon Blueberry Crumble Bars recipe, but after looking at it decided to make the full recipe. Lemon, blueberry, oats, condensed milk. I knew this was going to be a good one!

And I was right. These bars are wonderful.

The filling turned a lovely lavender, mainly because I used frozen blueberries without thawing and drying them, but I like it. Makes ’em pretty. Use fresh blueberries if you have them since this is blueberry season.

Lemon Blueberry Crumble Bars

The rather large amount of nutmeg in the base was a bit worrisome. But I like nutmeg, so went for it and am glad I did. It gives the bars a wonderful nutty flavor and really stands out. Don’t skimp on the nutmeg.

There’s more crumble than filling, but that’s OK by me. I’m planning on sprinkling a couple of spoonfuls of it over some vanilla ice cream (if there’s any leftovers).

The base layer is thick, kind of chewy and oat-y, then you get that delicious thin layer of almost a lemon cream with tons of blueberries. It’s topped off with the same combination of oats and butter, but it’s more crumbly.

Lemon Blueberry Crumble Bars

Have you ever had one of those really soft granola bars that have a nice fruity layer in the middle? That’s kind of what these bars are like. Except homemade and better!

These Lemon Blueberry Crumble Bars are wonderful. I found the recipe in my go-to cookbook 500 Best Cookies, Bars & Squares by Esther Brody. Every one of the nine recipes I’ve made from this book has been so unique and delicious. You can open the book up to any random page, close your eyes and point, and you’ll have picked a terrific recipe!

Lemon Blueberry Crumble Bars

Others I’ve made from this cookbook that are posted on this site:

Soft Cinnamon Roll Cookies (over half a million hits on Pinterest!)
Cinnamon Honey Oatmeal Biscotti
Dreamy Krispie Toffee Squares
Cherry Bell Cookies
Chocolate Chip Meringue Bars

Try ’em all!

Lemon Blueberry Crumble Bars

Lemon Blueberry Crumble Bars

Yield: 36 bars
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Creamy Lemon Blueberry filling on a buttery oatmeal based and topped with a chewy crumble.

Ingredients

  • 3 C all-purpose flour
  • 2 C old-fashioned rolled oats
  • 1 2/3 C packed brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 1 1/4 C butter
  • 1 large egg, lightly beaten
  • Filling:
  • 1 large egg
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 C fresh lemon juice
  • 2 tbsp all-purpose flour
  • 2 tsp lemon zest
  • pinch of salt
  • 3 C blueberries

Instructions

  1. Preheat oven to 375°. Line a 13x9" pan with aluminum foil, extending ends by about three inches so the bars can be lifted out after cooled. Spray foil lightly with cooking spray.
  2. In a large bowl, mix together the flour, oats, brown sugar, baking powder, nutmeg, salt, and lemon zest. Add the butter and, with your fingers, cut the butter completely into the flour mixture until it resembles coarse crumbles. (Butter should be pea-sized or smaller). Set 2 cups of the mixture aside.
  3. Add the lightly beaten egg to the remaining flour/butter mixture and mix until completely incorporated. Batter will be thick. Spread mixture into the bottom of the pan, pressing lightly and making sure it's evenly dispersed to the edges. Bake in the preheated oven for 10 minutes.
  4. Filling: In a stand mixing bowl, beat the egg, condensed milk, and lemon juice until smooth and blended. Blend in flour, lemon zest, and the pinch of salt until incorporated. Fold in the blueberries.
  5. Spread filling evenly over the top of the base. Sprinkle with the reserved 2 cups of crumbles, making sure to spread evenly to the edges. Bake for 45 minutes until the top crumbles are lightly browned.
  6. Place the pan on a wire rack to cool completely, then carefully lift out the bars and cut to serve. Store in a sealed container for 2 to 3 days.

Notes

Tips and Stuff:

I used frozen blueberries which turns the filling a pretty lavender.  Use fresh blueberries if you have them - they'll work fine.

Enjoy!

Nutrition Information:
Yield: 36 Serving Size: 1 bar
Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 115mgCarbohydrates: 22gFiber: 1gSugar: 10gProtein: 2g

Nutrition Values are Approximate

© Esther Brody
Category: Bars

Holiday Date Nut Cookie Bars

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Holiday Date Nut Bar Cookies

This year I’ve decided to try a bunch of new baking recipes in anticipation of the holidays. Holiday Date Nut Cookie Bars originally comes from an old Penzey’s magazine (remember that wonderful short-lived Penzey’s magazine?) and I’ve had it for years, waiting for the right time to make it.

Except for chopping the dates (which is a sticky business) and the walnuts, these cookie bars are easy to make.

Cinnamon, nutmeg, and cloves provide that wonderful holiday smell while they’re baking. They’re definitely warm and comforting.

Holiday Date Nut Bar Cookies

Not everyone is crazy about dates, but they do go well in these little cookie bars, along with the crunchy walnuts. Holiday Date Nut Cookie Bars aren’t fancy or decadent – they’re rather simple, well-spiced, and very tasty. I like the addition of the crunchy sugar sprinkled on top.

If you’re looking for a ‘wow’ cookie, this probably isn’t it. But if you’re looking for a delicious addition to the holiday cookie platter, this is it.

I got a ‘hey, these are good” from Bret – that’s high praise! Warm and inviting, they go well with a cup of tea or hot apple cider.

Holiday Date Nut Bar Cookies

Holiday Date Nut Bar Cookies

Holiday Date Nut Bar Cookies

Yield: 4 dozen
Prep Time: 30 minutes
Cook Time: 20 minutes
Refrigeration: 1 hour
Total Time: 1 hour 50 minutes

Simple, soft cookie bars with cinnamon, nutmeg, cloves, chewy dates and walnuts.

Ingredients

  • 1 C (2 sticks) butter, room temperature
  • 2 C sugar
  • 3 large eggs
  • 1 tsp baking soda
  • 2 tsp water
  • 3 C flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 1 C chopped dates
  • 1 C chopped walnuts
  • decorating sugar (I used Wilton's)

Instructions

  1. In a large mixing bowl, cream the butter and sugar together until smooth. Add the eggs, one at a time, mixing thoroughly.
  2. In a small cup, mix the baking soda with the water and then add and mix into the butter mixture.
  3. In a medium bowl, stir the flour, cinnamon, nutmeg, cloves, and salt together. Add the dry ingredients one cup at a time into the butter mixture and mix until combined. Remove the mixing bowl from the stand and stir in the walnuts and dates by hand. Chill in the refrigerator for 1 hour to firm up some.
  4. Preheat oven to 350°. Divide the dough into 8 pieces. On a very lightly floured surface, roll one piece into a 7 to 8 inch roll, about one inch in diameter. Place on an ungreased cookie sheet and repeat with the rest of the dough. Make sure the rolls are at least 3" apart as they will spread.
  5. Press each roll lightly with your fingers along the length of the roll until the dough is about one-half the thickness of the original roll. Sprinkle each flattened roll generously with decorating sugar.
  6. Bake for 19-21 minutes (don't over bake). Let sit on the cookie sheets for 1 to 2 minutes, then slice the bars on a diagonal into about 1 inch wide strips. If you want smaller bars, cut the bars again (also on a diagonal so they end up looking almost like a diamond).
  7. Using a spatula, move the cookie bars to a rack to cool. Store in an air-tight container for 2 to 3 days.

Notes

Tips and Stuff:

Dough is sticky, but when you're rolling it out make sure and not use too much flour.  For easier rolling, I lightly wet the palms of my hands.

When the cookie bars come right out of the oven, slide a spatula gently under them because they will stick to the pan just a little bit and it's easier to cut them.

If making this for a holiday platter, use green and red decorating sugar.

Nutrition Information:
Yield: 48 Serving Size: 1 cookie
Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 37mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 2g

Nutrition Values are Approximate

© Penzey's Magazine
Category: Cookies

Chocolate Chip Meringue Bars

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Chocolate Chip Meringue Bars

I can’t go very long without making a goodie from Esther Brody’s 500 Best Cookies, Bars, and Squares. You can do a search on my site for her name and you’ll see a ton of terrific recipes I’ve made from this book.

These Chocolate Chip Meringue Bars (she calls them Squares) are no exception. Terrific!

These bars are basically a thick cookie dough base that’s generously sprinkled with chocolate chips, then finished with a crispy, chewy, brown sugar meringue.

Chocolate Chip Meringue Bars

You probably have all of the ingredients on hand for these bars. They’re very basic and the meringue on top really makes them a different treat.

Take these with you to a party, family gathering or potluck. They’re unique and quite tasty. I love the crispy, chewy meringue on top.

Chocolate Chip Meringue Bars

I halved the recipe for these Chocolate Chip Meringue Bars because we really don’t need a 13×9 inch pan full of them waiting for us to sneak one every time we walk into the kitchen.

Just a tip: Be sure and get the piece right in the middle of the pan – it’s the perfect combination of all of the ingredients!

And no, my husband doesn’t appreciate me cutting the middle piece out of bars and sheet cakes. Life’s short…

Chocolate Chip Meringue Bars

Chocolate Chip Meringue Bars

Yield: 12 bars
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes

Thick chocolate chip cookie-like base sprinkled generously with chocolate chips, finished off with a crispy chewy brown sugar meringue.

Ingredients

  • 1 C all-purpose flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/4 C butter
  • 1/4 C granulated sugar
  • 3/4 C packed brown sugar, divided into 1/2 C and 1/4 C
  • 1 egg, separated
  • 1/2 tsp vanilla
  • 1/2 tbsp water
  • 3/4 C semi-sweet chocolate chips or chunks

Instructions

  1. Preheat oven to 325°. Lightly spray an 8" square pan with cooking spray.
  2. In a small bowl, stir together the flour, baking soda, and pinch of salt.
  3. In a mixing bowl, beat the butter, granulated sugar, and 1/4 cup of the brown sugar together until smooth and creamy. Beat in the egg yolk, scraping down the sides of the pan as needed. Add the vanilla and mix. Gradually add the flour, mixing until just incorporated.
  4. Spread the thick dough into the prepared pan, smoothing down with the back of a large spoon. Sprinkle the chocolate chips evenly over the dough, pressing down lightly into the dough.
  5. Beat the egg white until soft peaks form. Gradually beat in the remaining 1/2 cup of brown sugar and beat until stiff peaks form.
  6. Spread the meringue evenly over the dough to the edges. Bake for 26-28 minutes, until the meringue is set and golden brown. Place the pan on a wire rack and cool completely. Store leftover bars in an airtight container.

Notes

Tips and Stuff:

I halved the original recipe, so if you want to you can double this recipe and bake in a 13x9" pan.

Make sure and press the chocolate chips down into the dough so that when you spread the meringue over the top, the chips don't move around.

Don't worry if you don't exactly get stiff peaks on the egg white/brown sugar mixture.  Beat it for several minutes until it's very thick.

Mine were done in 28 minutes - don't overbake them.

Nutrition Information:
Yield: 12 Serving Size: 1 bar
Amount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 102mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g

Nutrition Values are Approximate

© Esther Brody (500 Best Cookies, Bars & Squares)
Category: Bars

Almond Fudge Shortbread Bars

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Updated: December 2020

Almond Fudge Shortbread Bars
My Pinterest account is full of wonderful recipes that I’ve promised myself to make one day, including these Almond Fudge Shortbread Bars from Baker by Nature.

I tweaked them just a bit and ended up with rich, fudgy chocolate dessert bars.

Almond Fudge Shortbread Bars

Sometimes you just want to make something straightforward with ingredients you already have in your cabinets. I always keep condensed milk, almond extract, real butter, and bars of bittersweet and semi-sweet baking chocolate handy and use them quite a bit.

I guess I should keep more broccoli, cauliflower, and spinach – you tend to eat what you have – but they’re not as much fun to eat as a chocolate thingy with condensed milk and butter.

The shortbread on these bars is perfect. Light, almost flaky, and could be eaten by itself (as can the fudge). Spread that decadent, thick fudge-like chocolate mixture on top, sprinkle toasted almonds on top for a nice crunch, and you have terrific Almond Fudge Shortbread Bars.

Almond Fudge Shortbread Bars

You’ll need to cut these bars into very small squares and have a glass of milk standing by. They’re very rich and very, very tasty.

It’s a toss up on whether I like the shortbread or the fudge part better, but I’ve decided they go together perfectly to make the ultimate little dessert bite. Update: these are more awesome at room temperature than refrigerated.

Tired of sifting through Pinterest for those perfect recipes?  For many years I’ve organized and saved wonderful-looking recipes like this one to try – come visit and follow my Pinterest page and browse around.

More fantastic dessert bar recipes!

 

Close up of fudgy bars on shortbread

Almond Fudge Shortbread Bars

Yield: 36 to 40 small pieces
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours 30 minutes

Rich, decadent fudgy shortbread bars.  Cut them small - they're rich! Adapted from Baker by Nature.

Ingredients

  • Shortbread
  • 1/2 C (one stick) butter, softened
  • 1/8 tsp almond extract
  • 1/4 C powdered sugar
  • 1/4 tsp salt
  • 1 C all-purpose flour
  • Fudge Topping
  • 8 oz semi-sweet chocolate bar, chopped
  • 8 oz semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp butter, cut into small pieces
  • 1/2 tsp almond extract
  • 1/2 C sliced almonds, toasted

Instructions

  1. Preheat the oven to 350°.  Spray an 8x8" pan and line with parchment paper.  Spray the parchment paper and any of the exposed inside of the pan.
  2. Shortbread:  In a large bowl, beat the butter, almond extract, powdered sugar, and salt until smooth and fluffy, 1-2 minutes.  Gradually add the flour, mixing until just combined.  Give it a final stir by hand to make sure everything is scraped up from the bottom and mixed in.
  3. Put the shortbread dough into the prepared pan and press into an even layer.  Bake 14-15 minutes until lightly browned around the edges.  Set on a rack to cool while you make the fudge topping.
  4. Fudge Topping: In a microwave-safe bowl, combine the chocolate, condensed milk, and butter.  Microwave on at 50 percent power for 30 seconds, then stir.  Repeat at 30 second intervals (about 3 more times), stirring between each until smooth.  Remove from microwave, add the almond extract,  and continue stirring for 15 to 20 seconds.  
  5. Spread the mixture over the shortbread (it will be not quite as thick as fudge, but close) and smooth into an even layer.  Sprinkle with toasted almonds and lightly press them into the fudge. 
  6. Let cool at room temperature for about 10 more minutes, then refrigerate for about 2 hours until firm.  Cut into very small squares to serve.  (Best served at room temperature.)

Notes

Tips and Stuff:

I used Ghirardelli Semi-Sweet (60%) chocolate bar and Nestle's semi-sweet chips.  You can use any combination, but I found that half baking bar, half chips is just about right.

To toast almonds, spread them in a single layer on a cookie sheet and toast for 15 minutes in the preheated oven, stirring once while they're toasting.

These would be good sprinkled with a little sea salt before refrigerating!

Nutrition Information:
Yield: 36 Serving Size: 1 bar
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 26mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g
© Baker by Nature
Category: Bars

Can’t-Leave-Alone Bars

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Updated:  August, 2021

So, I’m still trying to use up the gunny sack of chocolate chips Bret brought home from Costco.  I’m not complaining, but we needed something a little different than chocolate chip cookies. 

Oh, and by the way, I have the best recipe for chocolate chip cookies that my sister put in our little family cookbook. It’s amazing! 

This recipe for Can’t-Leave-Alone Bars originates from Taste of Home magazine and has been floating around the “cloud” for years.

Chocolate and vanilla snack bars, view from the top

The filling for this bar is the best part and when warm tastes like deep chocolate brownie pudding.  Or maybe more like a cooked chocolate pie filling.  It’s hard to describe, but is delicious. 

A shortbread base and oatmeal streusel topping instead of the cake mix would be terrific.  If you’d rather not use a pre-made cake mix, you can try that, but the batter needs to be pretty thick. One day I’ll experiment with that and post the results. 

These bars are easy to throw together, but it gets a little sticky when you’re plopping the batter bits on top of the decadent chocolate filling.  Way worth it though.

Vanilla Cake Mix Dessert Bars with Chocolate Filling

You can’t go wrong with these if you want something quick and sweet and I think these would be a great kid’s treat, too!

Can’t-Leave-Alone Bars are named well. We picked up half of one or a whole one every time we walked by the kitchen.

They’re easy to make and definitely easy to eat. They don’t stay around very long.

Stacked dessert bars on a white plate

I’ll make this heavenly dessert again soon.  Now where’d I put that giant glass of cold milk?

Stacked dessert bars on a white plate

Can't-Leave-Alone Bars

Yield: 30 bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Very good and decadent for a quick, tasty, sweet snack. 

Ingredients

  • 1 box white cake mix
  • 2 large eggs
  • 1/3 cup oil
  • 1 can, (14 oz.) sweetened condensed milk(not evaporated)
  • 1 cup semi-sweet chocolate chips
  • 1/2 stick butter, , cut small

Instructions

  1. Heat oven to 350°.  Line a 13x9" baking pan with aluminum foil (sides a little longer at both ends so you can lift them out easily later) and spray with cooking spray.  
  2. Beat cake mix, eggs and oil in a large bowl till blended.  Press 2/3 of the batter in the pan and set aside the rest. 
  3. Microwave condensed milk, chocolate chips and butter in a bowl on high for 1 min.  Stir well till blended, then pour evenly over crust.  Top with teaspoons of reserved cake mixture - dotting them across the whole pan. Bake 20-25 min. Cool.  Lift aluminum foil out of the pan and cut into small bars.

Notes

Tips and Stuff:

The dough you press into the pan will be soft and a bit sticky, but be patient while pressing it out.

You'll want to cut these small since the filling is so sweet and rich.

Chocolate cake mix would be good on this one, too, and would be oh so rich and decadent.

Nutrition Information:
Yield: 30 Serving Size: 1 bar
Amount Per Serving: Calories: 81Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 27mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g

Nutrition Values are Approximate

© sblades
Category: Bars