Archive for the ‘Dessert bars’ category

Mrs. Field’s Lemon bars

August 20, 2013

Click on link for PDF of recipe.

Lemon Barslemon bar


Chocolate Ganache and Coconut bars

April 13, 2013

These bars are delicious, I use extra dark chocolate (53% cocoa) but you could use whatever your prefer. They are sure to be super yummy no matter what.



1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter, slightly softened and cut into small pieces
10 ounces semisweet or dark chocolate pieces, chopped
3/4 cup heavy cream
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract (optional)
2 large eggs
3 1/2 ounces flaked coconut (about 1 1/2 cups)
1 1/2 cups chopped pecans


Preheat oven to 350°F.

First (bottom) layer:
Lightly butter a 9×9-inch baking pan.
Stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.

You can also do this in your food processor, just pulse until crumbly.

Press into the bottom of the baking pan.
Bake at 350°F for 10 minutes, then place pan on rack to cool.
Leave oven on.
Second layer:
Chocolate ganache.
After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
Pour the cream over the chocolate, and let it sit for 5 minutes before stirring.
Stir until the ganache is smooth then refrigerate for a few minutes to set.

Top Layer:
To prepare the topping, cream the remaining butter in a bowl.
Add the granulated sugar, and extracts.
Beat until blended, then beat in the eggs; then stir in coconut and chopped pecans.
Using a rubber spatula scoop out thin layers and lay the topping evenly over the ganache,
spreading it as little as possible but covering the entire surface.
Bake at 350°F for 40 minutes, until golden brown. Watch closely to make sure coconut does not

brown excessively, if this starts to look like a possibility, cover loosely with foil.
Set pan on rack to cool, the refrigerate before cutting into bars.

Pumpkin Bars with Pecan Oat Crust

November 18, 2012

Preheat oven to 350 degrees. Butter an 8″ square pan and line with parchment.

Do not trim the parchment to fit on two of the sides so that it hangs over and will act as handles to lift the cold bars out of the pan.


For the Crust:

1 1/3 cups all-purpose flour

1/4 cup granulated sugar

1/2 cup packed brown sugar

1/2 teaspoon salt

1 cup old fashioned oats

3/4 cups (1 1/2 sticks) unsalted butter, cold and cut into small cubes

1/2 cup coarsely chopped pecans

For the Filling:

4 ounces cream cheese, softened

1 cup pumpkin puree

1/3 cup granulated sugar

1 large egg plus 1 large egg white

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon all-spice

1/8 teaspoon ground ginger

pinch of salt

1 teaspoon pure vanilla extract.

To make crust:

In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt, and oats.  Add cold butter and quickly but thoroughly break the butter up into the dry ingredients.  When broken down, some butter pieces will be the size of small peas, others will be the size of oat flakes.  Add the chopped pecans and toss to thoroughly combine. I use the food processor to make quick work of this part. But you can do it by hand in a bowl if you’re a purist.

Remove about 1 1/2 cups of the mixture from the bowl and place in a small bowl in the refrigerator.  This will be our crumble topping.

Dump the remaining crust mixture into the prepared pan.  Using your fingers, evenly press the crust into the bottom of the pans.  Try to make sure that the crust has an even thickness across the pan.  Place the pressed crust in the refrigerator while you prepare the filling. It will seem like a thick crust, that’s how it is supposed to be.

To make filling:

To prepare the filling place softened cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Beat cream cheese on medium speed for about 1 minute, until smooth and pliable.  This will help the cream cheese be less chunky when combined with the pumpkin.

Add pumpkin and sugar  to the softened cream cheese and beat on medium speed.  Stop the mixer occasionally to scrape down the sides of the bowl, ensuring that the pumpkin and cream cheese are thoroughly combined.  If the cream cheese looks chunky, switch to the whisk attachment and beat on high speed until most of the cream cheese lumps are incorporated. On medium speed add the egg and egg white.  Beat to combine (about 1 minute).  Add the spices, salt, and vanilla extract.  Beat to combine.

Remove the pressed crust and loose crumb from the refrigerator.  Pour the creamy pumpkin filling over the pressed crust.  Sprinkle generously with crumb topping .  Bake for approx. 25 minutes or until the center no longer jiggles.  Remove from the oven and allow to cool completely before removing from the pan and slicing.  Resist the temptation to eat them warm! Trust me, they won’t taste half as good. Refrigerate until cold.

To store, wrap individual bars in plastic wrap and keep in the fridge for up to 4 days.

This recipe is courtesy of Joy the Baker