Bar Recipes...
Pumpkin Churro Cheesecake Bars
Ingredients:
- 2 cans of refrigerated crescent rolls
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon pumpkin pie spice
Cinnamon sugar topping:
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons of milk (any kind works)
- 1/2 teaspoon vanilla extract
- (I wish my glaze was a bit thicker, but add as much milk as you would like)
Let’s do it!🤗
- Preheat the oven at 375°F. Prep a 9x13 pan
- Mix cream cheese and sugar until combined
- Add the pumpkin, vanilla extract egg, and spice then mix together
- Unroll one can of crescent dough and press into the bottom of the prepared pan
- Pour the pumpkin cheesecake mixture on top
- Unroll the second can of crescent dough on top of the pumpkin mixture
- Gently stretch the dough to reach the sides and cover all the pumpkin
- Coat the top with the cinnamon sugar
- Bake for 25-30 minutes
- Remove and cool for at least an hour
- Refrigerate until completely chilled
- Mix together the glaze, then drizzle over the top
Chocolate Chip Oatmeal Bars
Ingredients:
- 1 cup melted butter
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs + 1 egg yolk
- 1 1/2 tsp vanilla extract (- 1/2 tsp for high altitude)
- 1 1/4 cup all-purpose flour (+1 tbsp for high altitude)
- 2 tsp cornstarch
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp ground cinnamon (I even added a dash of pumpkin spice mix)
- 3 cups old fashioned oats
- 1 1/2 cups chocolate chips (I added a handful of white chocolate chips too)
Let’s do it!
- Preheat oven to 350°F and prepare a 8x8 baking pan
- Combine butter and sugars in a large bowl and stir until combined.
- Add eggs and vanilla extract and stir well
- In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon
- Gradually add dry ingredients to wet until completely combined
- Add oats and chocolate chips and stir until well combined
- Spread cookie dough evenly into prepared baking pan and bake on 350°F for 35-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs
Snickerdoodle Bars
Ingredients:
- 3/4 c. (1 1/2 sticks) butter, softened
- 1 c. sugar
- 1/2 c. packed brown sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 c. all-purpose flour
- 1 tsp. ground cinnamon
- 3/4 tsp. baking powder (high-altitude ~1/2 tsp.)
- 1/2 tsp. kosher salt
- 2 tbsp. cinnamon sugar
Let's do it!
- Beat butter and sugars until combined. Add eggs and vanilla and beat again.
- In a separate bowl, whisk flour, cinnamon, salt, and baking powder.
- Press into a 9x9 pan (I used an 8x8 since that’s all I have) and sprinkle cinnamon and sugar on top. I put more cinnamon and sugar than recommended because that’s what I wanted.
- Bake at 350° for 20-25 minutes. For high-altitude, I baked at 330° for about 30 minutes. (It could've used a bit longer, for me)
Sugar Cookie Bars
Ingredients:
- 1 stick butter, softened
- 2 oz cream cheese, softened
- 2 tsp vanilla extract
- 1 egg
- 1 cup sugar
- 2 cups flour
- 1/4 tsp baking powder
Let's do it!!
-Preheat oven to 325°F. Spray an 8x8 pan.
- Beat together butter, cream cheese and vanilla until light and fluffy. Add the egg and beat again. Beat in the sugar until well combined. Add the flour and baking powder and beat until smooth.
-Press the dough into your prepared pan. Bake for 19-23 minutes. Let cookie cool completely before adding your favorite frosting
Iced Lemon Bars
Ingredients for the bars:
- 1/2 cup butter
- 1, 4 oz. white chocolate bar
- 3/4 cup sugar
- 2 tbsp lemon zest (I used 2 large lemons)
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1.5 tsp vanilla extract
- 1 cup + 2 tbsp all purpose flour
- 1/2 tsp salt
- 1/8 tsp baking powder
- 2 tbsp fresh lemon juice
Ingredients for the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions:
- Preheat the oven to 350°F. Line an 8×8 inch baking pan with parchment paper or spray.
- Melt chocolate and butter in microwave safe bowl.
- Add the sugar and lemon zest in a mixing bowl. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuses more lemon flavor into the bars.
- Add the eggs and extract and whisk for about 1 minute.
- Pour in the white chocolate/butter mixture and fold until combined.
- Add in the flour, salt, and baking powder. Fold a few times.
- Add lemon juice last
- Fold until incorporated, do not over mix. (You can fold in some white chocolate chips in this step too, if desired).
- Bake for ~25-30 minutes. The edges will look golden brown
- Let cool before pouring the icing/glaze on top