Three variations can top one buttery crust
in these holiday bars.
No-Fuss
Holiday Bars
- Crust Ingredients:
- 1 1/3 cups all-purpose
flour
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
Filling Ingredients: See
variations below
- Heat oven to 350°F
(175°C).
- Combine all crust ingredients
in small mixer bowl. Beat at low speed until mixture resembles
coarse crumbs. Press onto bottom of ungreased 9-inch square baking
pan (except for chocolate toffee variation).
- Bake for 15 to 20 minutes
(except for chocolate toffee variation) or until edges are lightly
browned. Follow directions for filling variation below. Cool;
cut into bars.
Makes 20 bars.
Pecan Pie Bars: Combine 3/4 cup corn syrup, 1/2
cup sugar, 2 eggs, 2 tablespoons all-purpose flour and 1/2 teaspoon
vanilla in small mixer bowl. Beat at medium speed until well
mixed. Stir in 1 cup chopped pecans by hand. Sprinkle 1/2 cup
real semi-sweet chocolate chips over crust. Pour filling over
hot, partially baked crust. Continue baking for 30 to 35 minutes
or until set. 20 bars.
Zesty Lemon Bars: Combine 3/4 cup sugar, 2 eggs,
2 tablespoons all-purpose flour, 3 tablespoons lemon juice and
1/4 teaspoon baking powder in small mixer bowl. Beat at low speed
until well mixed. Pour filling over hot, partially baked crust.
Continue baking for 18 to 20 minutes or until filling is set.
Cool slightly; sprinkle with powdered sugar. 20 bars.
Chocolate Toffee Bars: Prepare crust ingredients as directed
except press firmly on bottom of 13x9-inch baking pan. Bake for
20 to 25 minutes or until crust is very lightly browned. Immediately
sprinkle 1/2 cup semi-sweet or milk chocolate chips and 1/2 cup
butterscotch or white baking chips over crust. Let stand 3 to
5 minutes or until soft. Evenly swirl over crust with table knife
or back of spoon. Sprinkle with 1/2 cup chopped pecans or peanuts,
if desired. 36 bars.
Tip: To serve, cut bars
into diamonds, rectangles or squares and place in paper muffin
liners or candy papers.
