I’ve reached the point in my baking repertoire where a shortbread cookie layer topped with caramel and finished off with a rich layer of chocolate has become a bit
mundane. It’s delicious, but where’s the fun in so much predictability? These Caramel Candy Bars provide a refreshing deviation from the norm with the addition of all things almond, including almond extract, almond flour, and chopped almonds. In a further unexpected twist, half of the shortbread dough is sprinkled on top of the caramel to create a streusel layer that is then topped off by a generous layer of chocolate and toasted almonds. While these Caramel Candy Bars require a bit of time and work, the results are anything but ordinary.
Caramel Candy Bars
Makes one 9×13 inch pan
(from King Arthur Flour Cookie Companion: The Essential Cookie Cookbook)
1 cup (2 sticks, 8 ounces) unsalted butter
3/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup (5 1/2 ounces) brown sugar
1 cup (4 ounces) confectioners’ sugar (also known as powdered sugar)
2 teaspoons vanilla extract
1 teaspoon almond extract
1 large egg
2 3/4 cups (11 1/2 ounces) all purpose flour
1 cup (3 1/4 ounces) toasted almond flour or finely ground toasted almonds
2 cups (16 ounces) firmly packed brown sugar
1 cup (11 ounces) light corn syrup
1/2 cup (1 stick; 4 ounces) unsalted butter
1 cup (8 ounces) cream (light, heavy, or whipping) or evaporated milk
2 teaspoons vanilla extract
1 cup (6 ounces) chopped semisweet or bittersweet chocolate or chocolate chips
3 tablespoons (2 ounces) light corn syrup
3 tablespoons (1 1/2 ounces) unsalted butter
1/2 cup (2 1/2 ounces) chopped toasted almonds
- Preheat the oven to 350F.
- Lightly grease a 9×13 inch pan and line the pan with lightly greased aluminum foil.
- In a medium-sized bowl, beat together the butter, brown sugar, and confectioners’ sugar until well combined.
- Beat in the egg, and scrape the bowl as needed.
- Add the vanilla and almond extract, and mix until well blended.
- In a separate bowl, stir together the four, salt, baking powder, and almond flour until well combined.
- Stir the flour mixture into the butter-sugar mixture, and mix until well combined.
- Divide the dough in half. Press half the mixture into the prepared pan. Save the remaining half to use as the streusel topping (Press the dough into a log, and freeze it while making the caramel.)
- Bake the crust for 15 minutes, until it’s lightly browned around the edges. Remove it from the oven, and cool slightly while making the filling.
- In a large (3 1/2 to 4-quart) heavy-bottomed saucepan, stir together the brown sugar and corn syrup. Bring the mixture to a boil, stirring constantly. Cover the pan and boil for 3 minutes without stirring, to wash any sugar crystals off the insides of the pan.
- Uncover the pan, stir in the butter, and continue to boil, stirring often, until the caramel reaches the soft ball stage, 234°F on a candy thermometer.
- While the syrup is boiling, gently heat the cream in the microwave or over low heat on the stovetop until it’s hot but not boiling.
- Remove the syrup from the heat, and slowly stir in the hot cream. Be careful as the mixture will bubble up.
- Return to the heat and cook until the mixture reaches firm-ball stage, 245°F to 248°F.
- Stir in the vanilla.
- Pour the caramel over the baked crust. Let the filling cool for a few minutes.
- Remove the dough log from the freezer and use a coarse grater to grate the crumbs over the top of the hot caramel, or use your hands to crumble the reserved crust mixture over the hot caramel.
- Bake the bars for 20 minutes, until the top is golden brown. Remove the bars from the oven and cool them on a rack.
- In a saucepan set over medium heat, or in the microwave, stir together the chocolate, corn syrup, and butter, until melted.
- Spread the frosting over the cooled bars.
- Sprinkle the almonds over the warm chocolate, and let the bars rest until the chocolate firms up, several hours or overnight. You can refrigerate the bars to speed up the firming process.
- If you’ve refrigerated the bars, let the bars come to room temperature before cutting into 1 x 2-inch bars (if you cut the bars right out of the oven, they may be difficult to cut and break off unevenly).
Typically I don’t have much interest in baking gluten-free sweets. But recently I reached a threshold number of friends who are gluten sensitive/intolerant, and thus have made a more concerted effort to provide a few gluten-free baked goods options. These Flourless Fudge Cookies will make any chocolate lover swoon. When you don’t have flour to work with, you pack a cookie with flavor-rich ingredients like cocoa powder (use a good quality cocoa powder like from Penzey’s) and espresso powder. This light-as-air cookie has a delicate crispy top and a delightfully chewy center, all while packing an intense chocolate punch.
Flourless Fudge Cookies
Makes 16 large or 32 small cookies
(from King Arthur Flour)
2 1/4 cups (9 ounces) confectioners’ (powdered) sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional
1 cup (3 ounces) cocoa powder, natural or Dutch-process cocoa
3 large (3 3/4 ounces) egg whites
2 teaspoons vanilla extract
2 cups (8-12 ounces) chocolate chips, chopped nuts, and/or chopped dried fruit, optional (I don’t use add ins as the cookies are pretty delicate and thin, and I don’t want them weighed down)
- Line two baking sheets with parchment paper, and grease the parchment. These cookies will stick, so greasing the parchment is a must.
- In a small bowl, whisk together the egg whites and vanilla.
- In a separate bowl whisk together the confectioners’ sugar, salt, espresso powder, and cocoa powder.
- Pour the egg-vanilla mixture into the dry ingredients, and stir together to mix well. Make sure to scrape the bottom and sides of the bowl, and stir until the batter is smooth. The batter should be the consistency of thick syrup. It will not look like your typical cookie dough, but do not be alarmed.
- Add the chips, nuts, etc. if using. I prefer not to add these in as the cookies are delicate.
- Drop the batter onto the baking sheets in 3″ (for large cookies) or 1 3/4″ to 2″ (for smaller cookies) rounds. I like using a cookie scoop for this as it gets messy because the dough is so liquidy. Let the cookies rest on the baking sheets for 30 minutes while you preheat the oven to 350°F. Don’t skip the dough resting step as it allows the cookies to bake more evenly.
- Bake the cookies for 7 minutes (for small cookies) or 8-9 minutes (for larger cookies). The cookies will spread slightly while baking, and become somewhat shiny, and develop faintly crackly tops.
- Remove the cookies from the oven, and allow them to cool on the pan. When they’re nearly cool, loosen them from the pan with a spatula.
One of my favorite things to bake (and other people’s favorite thing to eat) is shortbread caramel bars. Even though I’ve made countless variations, I can never resist trying a slightly different recipe. These Shortbread Toffee Bars are very sweet and rich, and a little goes a long way. The shortbread bottom and chocolate topping are typical of this type of recipe, but the center is less chewy and less caramely and more toffee-like with a slight crumbly texture. Risk takers who enjoy baking on the edge may especially enjoy cooking the toffee center as the longer you cook it, the more toffee-like and rich-flavored it will be, but you also run a high risk of burning it.
Shortbread Toffee Bars
Makes one 9×13 inch pan of bars
(from the kitchn)
I’ve made a few tweaks to the original recipe and added more details to the original directions.
1 cup (2 sticks, 8 ounces) salted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1 cup (2 sticks, 8 ounces) salted butter
1 cup sugar
1 can (14 ounces) sweetened condensed milk
3 tablespoons maple syrup
1 bag (10 ounces) good-quality bittersweet or semisweet chocolate chips
Sea salt (optional)
- Preheat the oven to 350°F. If you would like really easy removal of your bars from the pan, you can line the pan with parchment paper. I did not do that, and my bars came out of the pan fairly easily, but next time I’ll probably line with parchment paper.
- In the bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
- Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough.
- Press the dough into the bottom of a 9 x 13-inch baking pan and make sure to pack it down well.
- Bake for 15 to 20 minutes, or until light golden brown. Remove from the oven and let cool while you’re making the toffee.
- In a large saucepan over low heat, stir together the butter, sugar, condensed milk, and maple syrup until well combined.
- Bring the mixture to a boil over medium heat, stirring constantly. The mixture can burn quickly and easily, so make sure to keep stirring. Continue to cook the mixture until it is thick and golden brown (but not burnt), about 8-10 minutes. The deeper brown the toffee is, the more flavorful it will be. Lighter colored toffee will taste more like sugar.
- Pour the toffee on top of the shortbread, and use an offset spatula to spread the mixture to the edges.
- Allow the toffee to set at least an hour or overnight.
- Melt the chocolate chips in a small saucepan over low heat or in the microwave.
- Pour the chocolate over the cooled toffee layer, and spread to the edges with and offset spatula.
- Sprinkle with sea salt (if using), and cool completely. Since these bars are quite sweet, a sprinkle of sea salt would work well. I forgot to sprinkle mine with sea salt.
- Once the mixture has a cooled a little, you can put the bars in the refrigerator to firm up the chocolate (this will also make cutting the bars a bit neater).
- Once everything has cooled completely, cut into squares (1 1/2 inch squares are a good size since these bars are so sweet and rich). If you refrigerated your bars, let them sit out at room temperature to soften a little before cutting (if you cut the bars when they’re cold, the layers may separate and crumble).
Overlooked, underappreciated, and not very appetizing looking, cranberries seem to linger on produce shelves, biding their time until the winter holiday season passes and they can be mercifully banished back to the land of long forgotten fruits. Yet, when you cook cranberries with some sugar, spread the tart cranberry mixture over rich, buttery shortbread, and top everything off with a crunchy streusel, you will think about these Cranberry Streusel Shortbread Bars all year long. Not only are these bars easy to make using basic ingredients, they also look bake shop worthy. So, no excuses; get to baking!
Cranberry Streusel Shortbread Bars
Makes approximately thirty-five 1 3/4-inch-square bars
(from Fine Cooking)
Crust and Streusel
10 1/2 ounces (1 cup plus 5 tablespoons) unsalted butter, melted and cooled to just warm
1 cup granulated sugar
3/4 teaspoon table salt
2 large egg yolks
14 1/4 ounces (3 cups plus 3 tablespoons) unbleached all-purpose flour
12 ounce bag fresh or frozen cranberries, picked over, rinsed, and drained (I prefer fresh)
1 cup granulated sugar
- Line a straight-sided 13×9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal from the pan.
- In a medium bowl, stir together the butter, 3/4 cup of sugar, and salt.
- Whisk in the egg yolks.
- Stir in the flour to make a stiff dough.
- Transfer about 2 cups of the dough to the prepared pan, and press the mixture evenly into the bottom. Prick the dough all over with a fork (this keeps the crust from bubbling up too much when it bakes).
- Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
- Position a rack near the center of the oven and another near the top. Heat the oven to 325°F.
- Bake the dough until the crust begins to set but does not brown at all on the edges (the center will not be firm yet), about 20 minutes. While the crust bakes, prepare the streusel and the topping.
- With your fingers, combine the remaining 1/4 cup granulated sugar with the reserved dough until crumbly. The mixture should hold together when pressed, but readily break into smaller pieces. Set aside.
- In a medium saucepan, bring the cranberries, sugar, and 1/4 cup water to a boil over high heat.
- Reduce the heat to medium high, and continue to boil until the liquid is reduced to a thick syrup, 5 to 8 minutes.
- Remove the pan from the heat, and let the mixture cool 5 to 10 minutes—the syrup will continue to thicken as the mixture cools.
Assembling the Bars
- Spread the cranberry mixture evenly over the hot crust.
- Scatter the streusel over the cranberries (don’t crumble the streusel too much or the texture will be too sandy).
- Increase the oven temperature to 350°F and bake the bars near the top of the oven until the streusel is golden and set, about 25 minutes. (Baking these bars at the top of the oven helps the streusel brown faster without overbrowning the crust.)
- Place the pan on a metal rack to cool until the crust is completely firm, at least 1 hour. (For faster cooling, put the bars in the fridge once the pan is no longer piping hot.)
- When the bottom of the pan is cool, carefully lift the bars from the pan using the foil sides and transfer them to a cutting board.
- Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-3/4-inch squares.
Note: Store the bars in an airtight container at room temperature for up to one week (but the shortbread will soften quite a bit after the first three days).
If you’re craving something rich and decadent but don’t want to exert too much effort, these Rocky Road Bars are made for you. A buttery shortbread cookie is slathered with dark chocolate ganache, and toasted pecans and marshmallows are piled high on top.
Even with just the shortbread and chocolate ganache, this is looking pretty delicious.
Toasted pecans and mini marshmallows leave no surface uncovered.
A close up of a Rocky Road Bar because it tastes as good as it looks.
Rocky Road Bars
Makes 2 dozen bars
(from King Arthur Flour)
1 cup (16 tablespoons; 8 ounces; 2 sticks) unsalted butter
1 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
2 teaspoons vanilla extract
2 1/3 cups (9 3/4 ounces) All-Purpose Flour
3 cups (18 ounces) chopped semisweet or dark chocolate or chocolate chips
3/4 cup (6 ounces) heavy cream
1 cup (3 3/4 ounces) toasted diced pecans
3 cups (5 1/4 ounces; half a 10.5-ounce package) mini marshmallows
- Preheat the oven to 300°F.
- Lightly grease a 9″ x 13″ pan, or line with parchment and grease the parchment.
- In a medium-sized bowl, beat together the butter, salt, sugar, and vanilla.
- Mix in the flour. The dough will seem very dry, and won’t seem to want to become cohesive at first. Just keep mixing it, and it’ll eventually come together.
- Press the dough into the prepared pan, smoothing the surface with your fingers or a mini rolling pin (pastry roller). The dough will feel stiff, but just keep pressing on it until you’ve covered the bottom of the pan.
- Prick the dough all over with a fork; this will keep it from bubbling up as it bakes.
- Bake the crust for 30 to 40 minutes, until it’s golden brown around the edges and beginning to brown on the top. Remove it from the oven, and loosen the edges with a heat-resistant plastic knife or a table knife.
- Make the topping while the shortbread begins to cool.
- Place the chocolate and cream in a microwave-safe bowl, or in a saucepan. Heat in the microwave, or over low heat on a burner, until the cream is steaming and barely beginning to form bubbles. Remove from the heat, and stir. The chocolate will gradually form a lump in the center of the bowl, then will start to expand as it absorbs the cream. Eventually the chocolate and cream will become one; keep stirring until it’s very smooth. If all the chocolate doesn’t seem melted, reheat very briefly, and keep stirring.
- Using and offset spatula, spread the warm chocolate on top of the cookie crust.
- Sprinkle the marshmallows and then the pecans over the chocolate. Lightly press down so that they stick to the chocolate.
- Cover the pan, and place the bars in the refrigerator for about 15 to 20 minutes, to set the chocolate a bit.
- Using a sharp knife or baker’s bench knife, cut 2″ bars.
Note: Leftovers can be stored at room temperature in an airtight container for up to a week. Freeze for longer storage; but these bars are tastier fresh than frozen and thawed.
I have a 528 page cookbook devoted solely to cookies (and their derivatives). So, when it comes to choosing one recipe to make on busy a weeknight, the recipe has to meet a few strict criteria including having high impact (i.e., being extremely tasty and looking especially fetching) and being easy to make (no fancy equipment or ingredients needed). These Chocolate Oatmeal Crunch Bars fit the bill perfectly with their chewy, brown sugary oatmeal bottom topped with semi-sweet chocolate and a sprinkle of pecans. They taste a little like a candy bar version of a granola bar.
Chocolate Oatmeal Crunch Bars
Makes about 48 one-and-a-half-inch squares
(from The King Arthur Flour Cookie Companion- The Essential Cookie Cookbook)
My notes are in [ ] below.
4 1/2 cups (15 3/4 ounces) rolled oats
1 cup (8 ounces) brown sugar
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, melted
3/4 cup (8 1/4 ounces) light corn syrup
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
2 tablespoons (3/4 ounces) vegetable shortening
2/3 cup (about 3 ounces) chopped nuts [I like pecans]
- Preheat the oven to 425°F.
- Lightly grease or line with parchment paper a 10×15 inch jelly roll pan or a 14-inch round deep-dish pizza pan. [I didn’t have a pan this size, so I used an 11×17 inch pan, BUT I didn’t spread the crust all the way to the edges of the pan because it would have been too thin. Instead, I lined the pan with parchment paper (making sure the parchment went up the sides of the pan), spread the crust to approximately 10×15 inches, and used dried beans (that I usually use for pie weights) to fill in the empty space in the pan so that the crust would not spread too much.]
- In a medium-sized mixing bowl, stir together the oats, sugar, butter, corn syrup, vanilla, and salt.
- Press the mixture into the prepared pan, using lightly greased hands (or the greased bottom of a loaf pan).
- Bake the crust for 10 to 14 minutes, or until it’s a light golden brown. The crust will bubble up as it bakes.
- Remove from the oven, and cool completely on a rack.
- In a medium-sized saucepan set over low heat, or in a microwave, melt the chocolate chips and shortening together, stirring until smooth.
- Spread the chocolate mixture evenly over the cooled crust, and sprinkle on the nuts.
- Cover and loosely chill the bars in the refrigerator, and cut into squares.
Imagine a chocolate chip cookie sitting under a rich layer of chocolate with a light, crunchy meringue topping it all off and you have Meringue Chocolate Chip Cookie Bars. It’s a multi-textured (and taste) extravaganza. It’s also a multi step prep process as you need to make a batch of cookie dough and make the meringue. So, if you’re not ready to work hard, then don’t attempt this recipe. But if you’re feeling a little ambitious, this may be just the weekend project you’re looking for.
Meringue Chocolate Chip Cookie Bars
(from the kitchn)
Makes 25 Bars
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cups brown sugar, separated
2 large eggs, separated
1 tablespoon water
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips or chunks
1 large egg white, optional if you’d like a thicker meringue layer
- Preheat the oven to 350°F.
- Cut 2 pieces of aluminum foil, and fold them to match the width of the pan. Press one piece into the pan lengthwise and the other into the pan crosswise with the ends hanging over the sides of the pan, like this. This makes it easy to lift the bars out of the pan once they’re cooled. Spray the foil with nonstick coating.
- Whisk together the flour, salt, baking soda, and baking powder in a small bowl and set aside.
- Using a stand mixer, a hand mixer, or by hand, cream together the butter, granulated sugar, and 1/2 cup of the brown sugar until it looks like smooth frosting.
- Separate the eggs, reserving the whites.
- Mix the egg yolks into the butter-sugar mixture one at a time until they are completely absorbed.
- Stir in the water and vanilla.
- With the mixer at a low speed, add the flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly.
- Press the cookie dough gently into the pan with your hands, making sure the surface is even.
- Sprinkle the chocolate chips on top of the cookie dough and use your palms to press them slightly into the dough. This will help keep them from moving when you add the meringue.
- Using a stand or hand mixer with a clean bowl and a clean whisk attachment, start whisking the egg whites. (Use 3 egg whites if you’d like a thicker meringue layer.)
- Gradually increase your speed to medium-high. When the egg whites are very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time. Continue increasing your speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it holds a soft peak. It should look like glossy, soft-serve ice cream.
- Scoop the meringue down the middle of the pan. It will be very sticky! Use a spatula to gently spread the meringue from the middle to the edges. It’s helpful to skim meringue from the top and gradually push it outward.
- Lightly press a piece of parchment or wax paper on the top of the meringue (this makes an even layer and protects the meringue from scorching). Bake for 20 minutes, then remove the parchment. Continue baking for an additional 5 to 10 minutes, until the edges look toasted and are pulling away from the sides of the pan.
- Wait until the pan is completely cool before lifting out the bars and cutting them into pieces.
When I moved to my house almost a year ago, my yard was mainly grass and concrete. One of the first things I did was plant some fruit trees (peach, plum, and nectarine). In the meantime while I try to patiently wait another year until my trees yield fruit, I get an extra jolt of excitement when friends surprise me with fruit from their mature fruit trees. The latest food gift was 2 pounds of ripe, sweet black figs from a 20 year old tree. I don’t usually bake with figs, but this unexpected gift inspired me to make Fig Bars topped with a pecan crumble. Somehow the soft, buttery bottom crust manages to support a thick, juicy layer of fig jam while the nutty, sweet pecan crumble provides a bit of crunch and holds everything in place. That said, this is one of those recipes where if you love figs, you’ll absolutely love this recipe, but if you’re just mildly into figs, this one might be fig overkill for you.
Fig Bars with Pecan Crumble
Makes one 8×8 inch pan
(adapted from Fine Cooking)
Crust and Crumb Topping
2 oz. (1/2 cup) pecans
1/4 cup plus 2 Tbs. sugar
6-3/4 oz. (1-1/2 cups) all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. salt
1/2 tsp. baking powder
4 oz. (8 Tbs.) butter, chilled and cut into small pieces
1 large egg yolk
1 tsp. vanilla extract
2 lb. very ripe figs, stems removed, unpeeled
1/4 cup sugar
Grated zest of 1 lemon
1 to 2 Tbs. lemon juice; more or less to taste
Heat the oven to 350°F. Prepare an 8×8-inch baking dish by lining it with parchment paper or lightly grease.
Crust and Crumb Topping
- In a food processor, grind the pecans with 2 Tbs. of the sugar until fine; remove and set aside.
- Put the flour, the remaining 1/4 cup white sugar, the brown sugar, salt, and baking powder in the food processor and process until blended.
- Add the butter to the food processor and process until the mixture looks crumbly.
- Add the egg yolk and vanilla and pulse until the mixture is wet and clumping, about 30-40 seconds (it won’t form a ball).
- Pack two-thirds of the dough into an ungreased 8×8-inch baking dish; set aside the other one-third of the dough.
- Bake until the dough is lightly browned and keeps a slight indentation when you press it lightly, about 15-25 minutes.
- While the crust is baking, coarsely chop the figs.
- Put the chopped figs in a nonreactive skillet with the sugar, and cook over medium heat, stirring occasionally, until the juices have reduced and the fruit is tender and thick, about 15 minutes.
- Stir in the lemon zest, add the lemon juice to taste, and set aside. Note: If not using right away, refrigerate in a closed container. This fig jam keeps for weeks, so if you like, make it well ahead of time.
Assembling the Fig Bars
- In a mixing bowl, crumble together the remaining dough with the reserved pecan and sugar mixture.
- Gently spread the fig jam on top of the baked crust.
- Sprinkle the dough mixture over the filling. The top will look crumbly.
- Bake until browned on top, about 25-35 minutes.
- Cool completely before cutting into bars 1-1/2 inches square.
Note: The bars keep well for about a day or two. They’ll get a bit too mushy and soggy after that.
I’ve said it once before, but I’ll say it again, homemade granola bars outshine every store bought version. This quick and easy recipe for Fruit and Nut Bars is so simple that at one point in the recipe, you use your hands to combine the ingredients (no fancy mixer needed). The most “advanced” step involves using a fork to stir the egg and vanilla together. You can totally do this.
My version of these bars included pecans, cashews, almonds, dates, dried apricots, dried cranberries, and dried blueberries. Some brown sugar, a little bit of cinnamon and vanilla, an egg, and just enough flour to hold it all together round out the ingredients. The result is bars that are dense and chewy, sweet and nutty, and slightly tart.
A close up of all that deliciousness.
Fruit and Nut Bars
Makes 16 2-inch bars or 25 smaller bars (8×8 inch pan)
(from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies)
My notes are in [ ] below.
1/4 cup plus 2 tablespoons (1.625 ounces) unbleached all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt [less if the nuts you use are salted]
1/8 teaspoon cinnamon [optional; this was not in the original recipe but I like a hint of cinnamon in my baked goods.]
1/4 cup plus 2 tablespoons (2.625 ounces) packed light or dark brown sugar
2 cups (7 ounces) of nuts [can be whole or pieces; I prefer a mix of almonds, cashews, pistachios, and pecans. The original recipe specified walnuts only.]
1 1/2 cups (9 ounces) dates, pitted and cut into quarters [I like a mix of dried fruit so I used 5 ounces of dates, 2 ounces of dried cranberries, and 2 ounces of dried blueberries. Dried cherries are also a nice flavor addition.]
1 cup (5 ounces) lightly packed dried apricot halves, each cut in half [I used a little less than this because I didn’t want my bars too tart.]
1 large egg
1/2 teaspoon vanilla extract
- Preheat the oven to 325° F. Position a rack in the center of the oven.
- Line an 8-inch square pan (the bottom and all 4 sides) with heavy duty foil and spray with baking spray or line the pan with parchment paper. The bars are pretty sticky, so I prefer using parchment paper.
- Combine the flour, baking soda, baking powder, salt, and cinnamon (if using) in a very large bowl, and mix together thoroughly with a whisk or fork.
- Add the brown sugar, nuts, dates, and dried fruit (including the dried apricots). Use your fingers to mix the ingredients until the nuts and fruits are coated with the flour mixture, and separate any sticky fruit pieces.
- Vigorously whisk the egg with the vanilla in a small bowl until light colored and thickened.
- Scrape the egg mixture into the large bowl, and mix with your hands until all of the fruit and nut pieces are thinly coated with batter.
- Spread the mixture into the pan, pressing down to compress the batter and even it out.
- Bake for 30-40 minutes, or until the thin batter coating is dark golden brown and has pulled away from the sides of the pan.
- Cool in the pan on a rack.
- Drizzle the top with honey, if you like your bars a little sweeter.
- Life the ends of the foil/parchment, and transfer the bars to a cutting board. Use a sharp knife to cut 16 or 25 squares.
Note: The bars can be kept in an airtight container for at least 2 weeks at room temperature, or longer in the refrigerator.
I’ve made nearly every iteration of lemon bars, and this recipe for Easy Lemon Bars lives up to its name. The crust is super thin and crispy with a hint of lemon from the lemon zest, and the lemon topping is smooth and slightly tangy. The original recipe provided fairly vague directions so I’ve rewritten it to reflect how I made these. I also added extra lemon juice and lemon zest to ensure a slight mouth puckering experience.
Easy Lemon Bars
(from King Arthur Flour)
Makes one 9×9 inch pan
1/2 cup (8 tablespoons or 4 ounces) cold butter cut into 1/2 inch pieces
1 cup (4 1/2 ounces) Unbleached All-Purpose Flour
1/4 cup (1 ounce) confectioners’ sugar
lemon zest from one medium size lemon (you’ll use the lemon juice for the topping)
2 large eggs
1 cup (7 ounces) granulated sugar
Juice from one medium size lemon
2 tablespoons (1/2 ounce) Unbleached All-Purpose Flour
a pinch of salt
confectioners’ sugar, optional; for topping
Preheat the oven to 350°F.
To make the crust
- Stir together the flour and confectioners’ sugar in a medium size bowl.
- Using a stand mixer (or hand held mixer), beat together the butter cubes and the flour and confectioners’ sugar mixture until well combined (but do not overmix to ensure a tender crust)
- Press the mixture into an ungreased 9-inch square pan. The crust will be very thin, but make sure to spread it all the way to the edges. (You could also press the crust into an 8-inch square pan to have a slightly thicker crust. I will probably do that next time I make this recipe.)
- Bake the crust for 15-20 minutes, or until it’s light brown.
To make the topping
- Whisk together the eggs, granulated sugar, lemon juice, flour, and a pinch of salt.
- When the crust has finished baking and still hot, pour the topping over it.
- Return the pan to the oven, and bake for 20-25 minutes, until the lemon topping appears set (or nearly so). Check the make sure the edges don’t burn.
- Remove the bars from the oven, and cool them on a rack. When cool, sprinkle the top of the bars with confectioners’ sugar and serve.
Note: Leftovers can be stored in the refrigerator for up to three days. Do not sprinkle the confectioners’ sugar on the bars if you won’t be eating them immediately.