Vanilla Bean Cheesecake Bars

Love at first bite..

SUCH an overworked expression, but still� when you�re talking cheesecake, the tiniest bite is capable of sending you into paroxysms of ardor. The richness of the cream cheese! The delightful interplay of tangy and sweet; the barely crunchy crust cradling its ultra-smooth filling�

Creamy, vanilla-scented bars, perfect with a cup of coffee. 

Vanilla Bean Cheesecake Bars

Yield: 16 servings

Ingredients:

Crust:

• 1 1/4 cups graham cracker crumbs, about 8 whole crackers
• 4 tablespoons confectioners' sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 5 tablespoons melted butter

Batter:

• 16 ounces (2 large packages) cream cheese, room temperature
• 1 cup granulated sugar
• 1/4 cup heavy cream or sour cream
• 3 large eggs
• 2 to 3 teaspoons vanilla extract or Vanilla Bean Crush
• 1/2 teaspoon freshly grated lemon peel, optional
• 1 teaspoon lemon juice, optional

Instructions:

1) Preheat the oven to 375�F.

2) To make the crust: Stir together the crumbs, sugar, salt, cinnamon, and melted butter.

3) Press into the bottom and about 1/2" inch up the sides of an 8" x 8" square pan.

4) Freeze for 15 minutes if using a metal pan (not necessary if using ceramic or glass). Note: this is to prevent the edges of the crust from slumping. If you're not worried about slumping (and in our testing, it only happened some of the time), you can skip this step.

5) Bake the crust for 8 to 10 minutes, until set; the color won't change much.

6) Remove the crust from the oven and cool for a few minutes while you lower the oven temperature to 325�F.

7) To make the batter: Mix the cream cheese and sugar together until smooth.

8) Add the cream, eggs, vanilla, lemon zest, and lemon juice; mix until combined, scraping the sides and bottom of the bowl as you mix.

9) Spoon the batter into the crust.

10) Bake the bars for 30 to 40 minutes, until the filling is set but still soft in the center. An instant-read thermometer, inserted into the filling about 1" in from the edge, will read about 180�F.

11) Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until ready to serve.

12) Just before serving, top with fresh berries, fruit pie filling, or whipped cream. 

Peanut Butter Cookie Candy Bars

Love crunchy caramel-peanut butter candy bars? Try these indulgent cookies to satisfy cravings

Peanut Butter Cookie Candy Bars

Ingredients:

Cookie Base:

• 1 pouch (1 lb 1.5 oz) Betty Crocker� peanut butter cookie mix 
• 3 tablespoons vegetable oil 
• 1 tablespoon water 
• 1 egg 

Filling:

• 1/3 cup light corn syrup 
• 3 tablespoons butter or margarine, softened 
• 3 tablespoons peanut butter 
• 1 tablespoon plus 1 1/2 teaspoons water 
• 1 1/4 teaspoons vanilla 
• Dash salt 
• 3 1/2 cups powdered sugar 

Caramel Layer:

• 1 bag (14 oz) caramels, unwrapped 
• 2 tablespoons water 
• 1 1/2 cups unsalted dry-roasted peanuts 

Topping:

• 1 bag (11.5 oz) milk chocolate chips (2 cups) 

Instructions:

1. Heat oven to 350�F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3. In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature. 

Peanut Butter Bars

These peanut butter bars taste just like peanut butter cups

Peanut Butter Bars

Ingredients:

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Instructions:

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Peach & Pecan Oat Crumble Bars

I made these last night and brought them to work this morning and they are almost all gone in just 30 minutes time. These are delicious, especially the contrast between the tart, ripe peaches and sweet crust and crumb topping. I bet they would taste even more delicious with some vanilla ice cream on top!

Peach & Pecan Oat Crumble Bars

makes 9x13" pan
Ingredients:

Base Dough:

• 1 cup unsalted butter, softened at room temperature for 1 hour
• 1/2 packed cup dark brown sugar
• 2 teaspoons vanilla
• 2 1/4 cups flour
• 1 teaspoon salt
• 1/2 teaspoon ginger
• 1/8 teaspoon cinnamon

Peach Filling:

• 2 pounds peaches, unpeeled (about 8 peaches)
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Pecan Oat Topping:

• 1/2 cup unsalted butter, softened at room temperature for 1 hour, divided
• 1 cup old-fashioned oats
• 1/2 cup flour
• 1 cup pecans, finely chopped
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt

Glaze:

• Juice of 1 lemon, about 3 tablespoons
• 1/2 to 1 cup powdered sugar

Instructions:

Heat the oven to 350�F and lightly grease a 9x13-inch baking dish.

In the bowl of a stand mixer (or in a large bowl, using a hand mixer) cream the butter with the brown sugar and vanilla until light and fluffy. Turn off the mixer and add in the flour, salt, ginger, and cinnamon. Mix dry ingredients in just until the dough is soft and pulled together. Press the dough firmly into the bottom of the prepared baking pan and refrigerate while preparing the filling and topping.

Roughly chop the peaches into 1/2-inch pieces and toss with the sugar, cornstarch, and salt. Set aside.

Wipe out the mixer bowl and mix 1/4 cup softened butter with the oats, flour, pecans, cinnamon, and salt until soft and crumbly. Melt the remaining 1/4 cup butter and set aside to cool.

Spread the chopped peaches over the chilled dough base. Evenly crumble the topping over the peaches, and drizzle with the melted butter.

Bake for 45 minutes or until the topping is lightly browned.

Whisk together the lemon juice with enough powdered sugar to make a thin glaze. Drizzle over the bars.

Cool (or chill) for at least an hour before slicing and serving. I do recommend chilling these; they will stay fresh (and slice more cleanly) for about 5 days when stored well-covered in the fridge.

Lemon Meringue Bars

It's as easy as pie to make bars from smooth, tangy lemon filling and fluffy meringue atop a buttery zest-flecked crust.

Lemon Meringue Bars

YIELD:Makes 12

Ingredients:

• 2 sticks (16 tablespoons) unsalted butter, softened
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 1/4 cup plus 3 tablespoons confectioners sugar
• 2 tablespoons plus 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon coarse salt
• 6 large eggs, plus 4 large egg whites
• 2 1/4 cups plus 2 tablespoons granulated sugar
• 3/4 cup plus 3 tablespoons fresh lemon juice

Instructions:

Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.

Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.

Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep oven at 350.

Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk

attachment. Beat on medium-high speed until stiff peaks form.

Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.

Chocolate-Caramel Cookie Bars

A great way to use up odds of gourmet chocolate bars! These are a must for a dinner party or a simple get together. My colleague at work loved them too,,

Chocolate-Caramel Cookie Bars

YIELD:Makes 16

Ingredients:

FOR THE CRUST:

• 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
• 1/4 cup packed light-brown sugar
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon table salt

FOR THE CHOCOLATE CARAMEL:

• 10 1/2 ounces milk chocolate, chopped (2 cups)
• 1 1/2 cups granulated sugar
• 1/4 cup water
• 3 ounces (6 tablespoons) unsalted butter
• 1 cup heavy cream
• 1/2 teaspoon table salt
• 1 tablespoon sea salt, preferably fleur de sel

Instructions:

Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.

Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.

Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars.

COOK'S NOTE:
Bars can be refrigerated for up to 3 days.

Cherry Mash Bars

This recipe makes delicious little fudge squares that would be excellent on a holiday cookie tray. They are SWEET but really flavorful. Perfect as small squares. If you like Chocolate and Cherries this recipe is for you. The candy bar was originally called Cherry Chase, and then Cherry Chaser, before becoming known as Cherry Mash. It can be found throughout the Midwest in most grocery and convenience stores and mass-merchandise outlets.

Cherry Mash Bars

Servings: 40-60

Ingredients:

• 1 cup sugar
• 2 tablespoons butter (I used butter) or 2 tablespoons margarine (I used butter)
• 1/4 teaspoon salt
• 1/3 cup half-and-half (I used 1/2 and 1/2 mixed with whole milk) or 1/3 cup undiluted evaporated milk (I used 1/2 and 1/2 mixed with whole milk)
• 1 cup miniature marshmallow
• 1 cup cherry chips
• 1 cup chocolate chips (I used Ghirardelli Bittersweet Chocolate about 3 1/2 ounces) or 4 ounces bittersweet chocolate (I used Ghirardelli Bittersweet Chocolate about 3 1/2 ounces)
• 1/2 cup peanut butter
• 1 cup salted peanuts

Instructions:

Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.

Spread in 8 or 9" square pan which has been lined with parchment or wax paper.

Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.

Stir in peanuts. Spread evenly over cherry layer.

Let set in refrigerator. Cut into 1" squares with warm sharp knife (hold under hot water and then dry before cutting).