Recipes tagged with « Bars »
Basque Cheesecake Bars Twist
A riff on classic Basque cheesecake bars using oat flour and coconut sugar. Deep golden crust marries a dense, creamy core with a subtle coconut note. Graham cracker crust replaced with almond meal for crunch and nuttiness. Slightly shorter bake; edges blistered brown, center still wobbly. Chill for classic slice; warm for custard. Eggs added gradually for even texture. No blind bake on crust; freezing firms base before filling. Vanilla swapped for almond extract, a hint of lemon zest brightens richness. Oat flour keeps crumb tender, no gluten worries.
Peanut Butter Crunch Bars
Crunchy peanut butter base with a cocoa-vanilla chocolate topping. Uses crushed pretzels instead of graham crumbs for texture variation. Brown sugar replaces powdered sugar for deeper caramel notes. Slightly less salty for balance but still kicks flavor up with a pinch of smoked paprika. Prep involves chilling dough before pressing. Chocolate melt temp controlled to avoid scorching. Bars set in fridge until firm, sliced with serrated blade. Keep refrigerated to maintain texture. Yield around 60 bars, 100 kcal each. Simple tweaks elevate familiar combo. Practical kitchen tips included for best outcomes.
Prune Oatmeal Bars Twist
Bars with California prunes turned into a tangy paste, nestled between crunchy oatmeal crumble. Swapped lemon juice for orange juice and brown sugar for maple syrup. Rolled in nutmeg and ground ginger for warmth. Rolled oats meet almond flour for a nuttier crust. Soft butter crumb pressed firm, baked until golden crackles surface with aroma. Cool fully before cutting. Sharp citrus tang balances prune sweetness. Toasty fragrance hits when baked right. Moist but crumbly texture in layers. A snack or dessert that plays with texture and subtle spice.
Peanut Butter Chocolate Bars
Dense bars blending peanut butter and chocolate chips in a buttery base. Uses a slight twist by swapping some flour with oat flour for texture; maple syrup partially replaces granulated sugar for depth. The mix is pressed—not dropped—into a lined pan for even thickness. Bake until a knife comes out mostly clean but retains crumbs. Cooling fully before slicing ensures bars hold shape. Adjust bake time slightly for chewiness or firmness; aroma darkens, edges set, center soft but not wet. Simple steps but fragile balance; easy to dry out or underbake without attention to sensory cues.
Buttery Pecan Blondies
Dense butter base with brown and coconut sugars. Eggs folded for lift, flour binds. Toasted pecans bring crunch; vanilla soothes bitterness. Baked low and slow for chewy edges and tender center. Lightly golden top with faint jiggle signals done. Cool fully or face crumbly cuts. Swap walnuts or toasted almonds if pecans short. Coconut sugar adds caramel notes, replace with light brown for plain sweetness. Use metal pan, dark pans burn edges. Watch texture, not just time—when edges firm but center quivers, pull from oven. Rest kept room temp in airtight box for days.
Lemon Cream Cheese Bars
A zesty lemon cream cheese bar with a crunchy oat crust, kissed with lime zest and a swirl of homemade marmalade. Uses rolled oats instead of graham crackers for a heartier base. Cream cheese whipped till airy before adding subtle tweaks like Greek yogurt instead of sour cream, lending tang and firmness. Baked low and slow for a custardy center, edges showing first golden hints. Lemon curd replaced with orange marmalade for a bittersweet twist. Technique tips included for texture and to avoid cracks. Perfect balance between tart, sweet, creamy, and crumbly textures.
Brown Butter Nutty Crispy Bars
Brown butter melted 'til speckled and nutty aroma fills kitchen. Marshmallows folded in then peanut butter swirled before cereal. Mini marshmallows stirred last for gooey pockets. Pressed gently to keep texture, topped with flaky salt or dark chocolate drizzle. Cooling crucial; set bars hold shape without turnhard or crumbly. Sub with almond or cashew butter for variation. Swap rice crisps with puffed quinoa or millet for crunch. Timing cues over clocks; butter darkens then smells, marshmallows become shiny melts. Salt cut richness; chocolate adds bitterness contrast.
Tangy Citrus Bars
Bright, tart bars with a crisp almond crust. Butter swapped partly for coconut oil for flakiness. Brown sugar replaces granulated for depth. Filling boosted by orange zest alongside lemon. Replace milk with yogurt for tang and moisture balance. Clear signs for crust readiness; light golden edges, firm to touch but still pliable. Filling set when it jitters like jelly but no liquid. Cooling crucial to slice clean. Fork pricks vent steam, preventing sogginess. Powdered sugar dusted last minute prevents melting and clumping.
Strawberry Cream Bars
Layers of buttery crust, whipped cream cheese filling, and bright berries. Starts with brown sugar crust baked till firm but not browned. Cream cheese smoothness cuts through sweet powdered sugar, folded with whipped topping for lightness. Strawberries macerated in sugar and lemon juice to draw out syrup—don't waste the syrup, it holds the concentrated fruit punch. Draining berries crucial to avoid soggy layers. Top fresh whipped topping for final chill. Refrigerate to set flavors and texture. Easy substitutions from pantry staples and tips to recognize crust doneness and creaminess for stable bars.