Rachel's Recipes

Posts Tagged ‘Bars

This a nice twist on apple pie. They have all of the same flavor, but come in bar form, making it easy to serve a crowd.

3 sticks unsalted butter, softened
2/3 cup sugar
3 cups flour
1/2 tsp. kosher salt
6 tbsp. unsalted butter
1/2 cup light brown sugar
6 large apples, peeled, cored and thinly sliced
2 Tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup caramel sauce (we used ice cream topping)
3 cups quick-cooking oats
2 cups flour
1 1/2 cups light brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 sticks unsalted butter, cut into 1/2-inch cubes and chilled


Preheat the oven to 375°F and grease a 13×9 pan.

To make the crust, in a standing electric mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and slightly higher on the sides, keeping an even layer.

Bake for about 15 minutes, until the crust is golden and set. Let cool on a rack.

Meanwhile, make the filling. In a large skillet, melt the butter with the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in the cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer, scraping up any bits stuck to the bottom of the skillet.

To make the topping, mix the oats, flour, light brown sugar, cinnamon, baking soda. and salt in a large bowl. Using a pastry blender, two knives, or clean hands, cut in the butter until the mixture resembles coarse meal. (I gave up early here and my butter was still a tad chunky, but it melted in the oven and still turned out delicious.)

Spread the caramel sauce over the crust. Spread the apple filling on top. Scatter the topping, pressing them lightly into an even layer.

Bake in the center of the oven for 30-40 minutes, until the topping is golden. Let cool completely on a rack before cutting into bars.

From: Dana Treat and Cakespy

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1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips

Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl, whisk the butter and sugars until smooth. Whisk in the egg and vanilla. Gradually stir in the flour mixture, then stir in the chocolate chips.

Divide the batter evenly among the prepared muffin cups. Bake until the centers are just set and a toothpick inserted comes out with moist crumbs, 25 to 30 minutes.

Source: Real Simple

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.